Losing your job is no fun…even if you saw it coming…even if you didn’t like your boss to begin with…even if you knew spring were right around the corner and you could play golf at least 4 days a week at the club where you’re already a member. (Hypotheticals of course. I’m speaking conceptually.) When you are finally given the news that you’ve been canned, no matter how lame the excuse, it stings.
We can food items when they are in season for enjoyment later– when those particular ingredients will be hard to find or when they will be completely out of season. So in effect, canning is a way to preserve. You might can extra tomatoes or fragrant tomato sauce, sweet jams, fruit jellies, or sour pickles for use at a more opportune time. I chose to think of my COVID canning as being placed on ice or being “preserved” for a better opportunity down the road. And I didn’t stew in my own juices over the news… although that was certainly tempting. I took advantage of the break in corporate continuity to stretch my legs literally and figuratively. Now that this stretch is coming to end, I’m excited to make my off-season debut!
I’ll be working from home, which is ideal. I already love my boss, which is critical. And I’m joining a fabulous company that is still in growth mode, even though they boast an impeccable 60-year corporate legacy, which is truly awe-inspiring. I’m excited to connect with the team, make a huge contribution to the strategy and business development model, and have some fun! I’ve had to keep a lid on this news for a bit as I worked out all the details, but soon I’ll be able to spill the beans. Stay tuned for more details… the seal on this officially cracks on March 15th!
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