This article from the May 2011 issue of Shape Magazine section featured tips on how to break up with your hairdresser, your friend and your employer and offers some great advice.

“Start off with a compliment, telling your manager how much you’ve learned from him or her, then explain that you’re ready for a new challenge (this is not the time to air your grievances, be overly emotional, or insult your bosses—you’ll hurt your reputation, and you never know who you may end up working for again),” states the Career Expert, Nicole Williams, in the article. Williams continues with a suggestion to recommend your replacement.

In my collegian’s case, a compliment on the manager’s style is completely appropriate. Then explaining how this internship will help her get a foot in the door at a company she really wants to work for and will give her the experience she knows future employers require will help her in the conversation with her current boss. However, especially since she may want to work there again, she needs to reiterate how much she appreciated working at the restaurant and enjoyed the atmosphere. Also, she may want to tell the manager when the internship ends and ask if she can heck back with him around then to see if he needs additional help or if he has another opening. She can also suggest a responsible and reliable friend who could start immediately.

Ideally, whether you are a collegian who may want to waitress at the same restaurant again or a professional looking to make a change, honesty and transparency are your best bet when making a change.

How have you broken up with your employer?

Ingredients:
1 1/2 cups Garbonzo Beans
1/8 tsp Salt1/8 tsp Baking Soda2 tsp Pure Vanilla Extract1/4 cup Almond Butter, No Stir (or peanut butter for a peanut buttery taste)1/2 cup Light Brown Sugar1/3 cup Semi-Sweet Chocolate Chips1/4 cup Skim Milk3 tbsp Oatmeal

Directions:
Add all the ingredients except the chocolate chips in a food processor and blend until smooth. Remove from processor and add to serving bowl. Mix in the chocolate chips. Serve with graham crackers or graham cracker sticks.

My opinion:
Even though I know it isn’t real cookie dough, it’s close enough! I’m really tempted to make this for an upcoming party and not tell anyone it’s mostly healthy and see what happens.

Image from: medicalbillingschoolsinfo.com

With more and more applications online, the previous standard of putting “negotiable” in this field becomes less of an option as the form typically looks for a specific number or range.

The best advice you can get will depend on the application. If it’s paper application and you can write “negotiable” or something similar and feel comfortable doing so, go for it.

If the application give you the option for a range, determining that range will take some research, which you should do prior to the interview anyway. Find out the average income in the city you’re applying in. You can find that on this City Data site and other similar sites.  Once you know the average income, find the cost of living for the area you are applying. The Bankrate.com cost of living calculator is good. As is this one from CNN Money. Run a few and get a good ball park range.  Add in your fixed expenses and you’ll have a good number to start with. Then research what the typical salary range is for the position. You can find this information through a professional organization, simple Google search, Monster.com and other sources. Use more than one.

The above process will also help you with the forms that require a more exact number. If you are lucky the form will say minimum required salary, which means they won’t consider you if your number is above what they are looking for and you won’t consider them if they intend to offer less. This is a way of weeding out the applicants.

In the end, you will have to find what works for you and your life and lifestyle (hopefully it isn’t extravagant!). Try a few techniques, using your best judgement, you’ll eventually find one that works for you.

This Career Capitalist post gives a good conversation tree for how to approach this question in an interview.

This post from Quarter Life Finances has several pieces of good advice when dealing with online applications.

Just like with the Chicken Pot Pie, J and his cousin have spent several years perfecting a replica of their grandmother’s famous Chicken and Dumplings. While the made from scratch noodle recipe is lost, they successfully recreated the rest of it. Here’s their recipe.

Ingredients:
2 boneless, skinless chicken breasts (Or to be more traditional you can use a whole chicken) boiled and shredded
2 cans cream of chicken soup
32 ounces chicken stock
1/4 tsp pepper
1/2 tsp salt
8 flour tortillas, cut into strips
2 hard-boiled eggs, cut into strips or diced

Directions:
If the chicken isn’t cooked, boil it. Once it’s cooked, shred it using two forks. Then combine the rest of the ingredients, except the tortillas and eggs, in a large pot. Stir to combine. Bring to a slow boil over medium high heat. Turn to low, add the tortillas and eggs. Cover and let simmer at least 20 minutes.

My opinion:
This is the perfect dish to have right after a taco night or fajita night when you have left over tortillas and don’t want them to go to waste. You can also make this in the slow cooker, so dinner is ready when you get home in the evening.

The spring semester is a great time for students to update their resumes, even if they aren’t graduating in May. Any resume template will leave you a space for education and many employers require this information on an application.

Most resume advice suggests listing your education like this:
NAME OF SCHOOL, location
Degree, Date (or anticipated date)
Major
Minor
GPA (if above a 3.0.)
If your GPA is not above a 3.0, is coursework in your major above a 3.0? If yes, consider listing it like this:
3.5 Major GPA. Note: this may raise some red flags. Have a conversation with your adviser or some one in the field you are applying for to see if this is necessary (sometimes it is).

As for where to put education in your resume, that depends. Are you still in school? If yes, list your education first unless you have significant experience which directly ties to the position you are applying for. Did you just graduate? Same as above. If your degree is a requirement for the position you are applying for, you may want to list it first. It all depends on what you want to highlight. Remember to tailor your resume for each job you apply for. To summarize, read the job ad closely and make sure your resume reflects the keywords and requirements listed in the ad.

You can always include relevant courses and course work if your experience is slim or non-existent. Additionally, if you have any honors or awards, find a way to list that under education or under another section, perhaps titled Honors and Awards.

Another way to list your education and include the relevant course work.

NAME OF SCHOOL, location
Degree, Date (or anticipated date)
Major
Relevant Course Work:
Minor
Relevant Course Work:
GPA (if above a 3.0)

This article from St. Could University lists several ways to add your education to your resume.

Ingredients:
1 pound of ground beef (will use beef strips next time)
2 tablespoons of sesame oil, divided
3 green onions, sliced
3 cloves of garlic, minced
2 cups of cabbage, sliced thin
2 tablespoons of soy sauce
Crushed red pepper flakes, to taste (we used about a tablespoon)
2 cups cooked white rice

Directions:
Brown ground beef, remove and drain; set aside. To the same skillet, add 1 tablespoon of the sesame oil and heat over medium high. Add green onion and garlic and stir fry for 2 minutes. Add the cabbage and stir fry another 2 minutes. Add the cooked rice and soy sauce and stir fry for another 2 minutes. Add the cooked ground beef back to the skillet and sprinkle with the red pepper flakes; toss until heated through.

My opinion:
Surprisingly good. And a great way to use up a head of cabbage.

Image from: http://www.businessinsider.com

It’s best to close an interview with questions about the next steps and where the interviewer is in the process. This Monster.com article suggest closing with, “When can I start?” This Career Confidential video state it another way, “based on what we’ve talked about I think this is a fantastic fit, do you agree?”

You might be thinking that’s too strong, or presumptuous. You have to find the right phrasing for you. One that fits your personality and the position.  It isn’t too strong, forthright or assuming to ask, “what’s the next step.” Or, “where are you in the interview process?” If you’re lucky you are either the last interview or the interviewer will tell you we are looking at another (number) of candidates.

The next question you should ask is, “when do you hope to make a decision?”

You should be able to tell by how the interviewer answers the question if they are willing to give you more information. If the answers are short, quip and generally seemed more focused in getting you out the door than providing you with information, be wary of asking the final question, “is there any reason you wouldn’t move forward with me?” or any of the above suggestions.

You can phrase it however you wish, but this is where you’ll get the most information. Either the interviewer will say a one word answer (Yes or No) or give you something constructive. If the answer is simply, no, you can ask, “why not?” Which should start a conversation and give you an opportunity to discuss those points further. Or you might just be ushered out the door. You can be assertive and respectful and enthusiastic without being aggressive.

Bottom line: find a way to ask about the process, next steps and whether or not you’re still in consideration in your own words. This information is as crucial as the details in the actual interview because you’ll know where you stand and what to expect.

J’s grandmother is known for her chicken pot pie. He’s spent years trying to recreate the recipe. He finally got one that is just about right with this one from Big Oven.

Ingredients:
1 2/3 cup frozen mixed vegetables (we used the ones with pearl onions, carrots. celery and potatoes)
2 chicken breasts; cooked and diced
1 10.75-oz can condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk (we used skim)

Directions:
Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased glass pie plate. Stir together remaining ingredients (Bisquick and milk) with fork until blended. Pour over chicken mixture. Bake 30 minutes or until golden brown.

Makes 6 servings

My Opinion:
This was the easiest recipe and came out perfectly crisp on top. For a quick meal on a cold winter’s night, this is perfect!

You might have noticed I’ve been on quite a squash kick lately. I’m trying all kinds of different squash types and squash recipes and recently fell in love with this side dish from Shape.com with a few modifications. It’s super easy to make.

Ingredients:
1 large butternut squash (about 11/2 pounds), peeled, seeded, and cut into 3/4-inch pieces
1 cup chicken stock
1/2 cup grated Gruyère (our grater was in the dishwasher so I just sliced it. Trust me, it’s better grated!)
salt and pepper to taste

Directions:
Heat the oven to 350°F. Prepare the squash: Cut off and discard the stem of squash. Divide squash into two pieces by slicing through it horizontally (use a really sharp knife. It makes it easier). Peel each half with a peeler. Using a spoon (if you have a grapefruit spoon use that), scoop out seeds. Then cut squash into ¾-inch pieces. Place squash slices in a large saucepan, cover them with chicken stock, and bring to a boil. Cook over high heat for 2 minutes, then drain. Pour a thin layer of chicken stock on the bottom of a 9″ x 12″ baking dish and alternate layers of squash and Gruyère, saving some cheese for the top. Add salt and pepper to taste. Top with the remaining chicken stock and bake 30 minutes. Remove from oven, and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.

My opinion:
So yummy! I’ve made this several times and each time it gets better.

Since we were out of a few ingredients (like mushrooms, feel free to include them if you want!) I made a few tweaks.

Ingredients:
2 large boneless, skinless chicken breasts
1 t salt
1/2 t freshly ground pepper
1/2 large onion, sliced into half moons
1/2 large carrot, shredded
1 bell pepper, seeded and sliced 1/4 inch thick (I used green, it was what we had on hand)
1 (14 1/2 ounce) can diced tomatoes (I used the ones with onion and garlic added)
3 tbs tomato paste
2 tbs minced garlic
Italian seasoning to taste
1 large spaghetti squash