Most defining characteristics: You are lively, outgoing and emotionally open. You are a leader.
As you probably already know, you are a born leader. You are a very charismatic, passionate, mature and calculated person. You are always there when people need you, you always know the right thing to say, and you are always able to help.
You have a great career, amazing family and lifelong friends, but you are no stranger to hard times as well.
You’ve had more than enough struggles through life, and although it seemed very daunting at the time, your good spirit and amazing set of skills has always helped you to overcome them.
Okay, I confess. I am kind of addicted to these personality-type quizzes that pop up on Facebook. This one showed up today. Of course, I was already pretty sure that extrovert would be the end result. I’ve taken the Myers-Briggs test
a couple of times during faculty development workshops. I can never remember all those letters, but I know that there is an E in there. And that the Ex-Ex and I are complete opposites. As for this morning’s revelation, I am not sure which photos I chose to lead to that conclusion, but it is pretty spot on. I am bossy… is that a leadership quality? Hope so. Over the years, I’ve learned to be a better listener and not be as defensive as I was in my younger days. That helps when talking to students and/or parents about their children and sometimes righting wrongs. Thank goodness wisdom comes with age.
Maybe everyone does this, but since age 11 or 12, I’ve wondered about what makes me me. Why am I the way I am? I still think about it. Genetics? Environment? A combination of both? Most likely the latter. But since having my own two children, I never discount the personality that humans come into the world already owning. It is fascinating to now watch my granddaughter’s personality develop. (Grandparents have the luxury of worrying less and observing more!)
How would I describe myself? What adjectives or traits would I assign to me?
- common sense
- hard worker
The two traits I am working on are worrier and judgmental. Mindfulness practice, a lot of deep breathing and my summer reading book, Wherever You Go There You Are by Jon Kabat-Zinn, are helping. I know that mindfulness has become a catchword, but what I am working on is wrapping my mind around being in the present. A few sentences/phrases I have highlighted:
…it often seems as if we are preoccupied with the past, with what has already happened, or with a future that hasn’t arrived yet. We look for someplace else to stand, where we hope things will be better, happier, more the way we want them to be, or the way they used to be.
To find our way, we will need to pay more attention to this moment. It is the only time that we have in which to live, grow, feel, and change.
… there are many things in life over which we have little or no control.
It is about not taking life for granted. Because, seriously, the present is all we have. Think about it. The past? Done. Over. Fini. The future? Not here. Will get here when it gets here. Or not. I saw another quote the other day that hit home.
Never be a prisoner of your past, it was just a lesson not a life sentence.
I don’t know who said it. But, yep, that sums it up.
It’s also about realizing that we have to let others make their own mistakes, learn their own lessons, chart their own course. I wouldn’t be a teacher if I didn’t want to help others, but everyone has to find his/her own way. We can help guide, but we can’t control. Boy, as a parent, is that a hard one. I struggle daily with that. That’s where my worrier personality takes over. And where the deep breathing is saving me.
I do my best thinking in the shower and while baking. Kneading dough is very conducive to thinking. And I have often wished for a waterproof idea board to tack up in the shower so I can actually write down and remember the great ideas I come up with in there. But then again, maybe I think too much. Maybe I just need to let go, take some deep breaths and enjoy the hot water or the feel of the dough under the heel of my palm. Live in the moment. Take that feeling of pleasure and revel in it. Enjoy the smell of lavender goat’s milk soap or vanilla sugar. Marvel at the juicy ripe cherries as I fold them into the dough. Be thankful for a seemingly limitless supply of indoor, hot, running water. Think less, feel more.
I found cherries for $1.99 a pound at Aldi. (On my summer to-do list, I finally went to the one here in Durham.) And I love using the cherry pitter do-dad I found last summer.
I baked them into scones. The Ex-Ex’s breakfast for the week. I am a big fan of cherry and vanilla. I am pretty sure that dates back to my childhood love of Biltmore Cherry-Vanilla ice cream. The milkman made deliveries to Bell Street and when Mama Mildred could afford it, she would give us money for a half-gallon of ice cream in the summer. Pure bliss. What I wouldn’t give for a Winky Bar. I promise that I would enjoy every second of eating it.
Cherry Vanilla Scones
makes 12 small-ish scones; this is a variation of Quick Scones, a recipe I have posted several times in the past
2 c. all-purpose flour
¼ c. granulated sugar
4 tsp. baking powder
½ tsp. salt
¼ c. cold butter
1-1/2 c. fresh pitted cherries, cut in half or chopped smaller, if desired
2 tsp. vanilla extract
1-1/3 c. vanilla yogurt (I used Greek yogurt this time)
1 egg yolk for brushing tops
Turbinado sugar, for sprinkling on top, if desired
In large bowl, whisk together flour, sugar, baking powder and salt. Add butter and cut in until crumbly. Make a well in the center.
In small bowl, beat egg until frothy. Add vanilla and whisk together. Pour into well. Add yogurt, stirring slowly until a soft dough forms. Turn out on lightly floured surface. Divide into 2 equal parts. Knead each part about 5 times, by folding it over, spreading it out with the palm of your hand, folding over again. After spreading it out for the final time, place cherries on the dough, fold it over again, trying not to smash the cherries too much and keeping them inside the dough as much as possible. Pat each into a 6-inch circle. Transfer to greased baking sheet or a parchment paper lined baking sheet. Brush tops with egg yolk and sprinkle with sugar, if desired. Score each top into 6 pie-shaped markings (or you can go ahead and cut them, if you wish). Bake in 425F oven for 15-18 minutes until risen and browned slightly, making sure that the center is baked with over-baking them.
Bon appétit and Happy Monday! Keep breathing. Enjoy the moments of your day. Merci to my friends and family who put up with me.