My hometown is…
I’m inspired by…
Knowledge. I love to read and try to learn something new every day, whether it’s a new recipe (baking from scratch) modified to my taste and what I have on-hand to make it more nutritious (my specialty: yogurt wheat brownie* (see below)); or one of my other interests. I like to challenge myself and enjoy trying new things using my imagination and being creative.
My favorite thing about working in Inventory Transaction and Control is…
That it’s always a challenge and never boring keeping track of current top sellers, new items and what’s on sale (I’m also a customer). It lets me use my current skills as well as learn new ones and by working smarter I can get more done sooner and always be prepare for the unexpected.
My guilty pleasure is…
I don’t have any. I eat in moderation whether it’s sweet, salty or fried, just enough to satisfy my cravings. Yes, sometimes all in the same meal. Who says desserts have to be last?
Something that always calms me is…
Reading a good mystery (even better if it’s food-related). Always away from the crowds, usually somewhere along the waters or in a quiet niche at a park.
An uncommon fact about me…
I have perfect attendance, from school up to my current job here at UncommonGoods.
Working at UncommonGoods I’ve learned…
that every job is important no matter how small. I started as a seasonal cycle counter and learned the fulfillment and receiving process as a former Outbound/Inbound team member assisting as needed. Everyone has their own job to do and we are all part of one team. Also that sustainability is more than just recycling and composting.
Would you rather… Go on a dream vacation for two weeks, or spend five days with anyone in the world, but you must stay in your own neighborhood?
Go on a two week cruise vacation to Hawaii – island hop, try new dishes and absorb the culture/sights see and enjoy the great weather.
* Sharon Chin’s Yogurt Wheat Brownie recipe
Start with King Arthur Flour’s “Guaranteed Fudge Brownies” (aka “On-theFence Brownies“ because they straddle the Great Fudgey/Cakey Brownie Divide):
Sharon says: “My substitute makes it easier to remember as well. I reduce the butter since it has a lot of fat and can get expensive. I cut down on the sugar since I don’t like my sweets “too sweet;” and besides, the yogurt (I use it in cookie and quick bread as well) and chocolate chips already have fat and sugar in them.”
1 stick unsalted butter
1 cup packed light brown sugar
1 cup milk chocolate chips (I prefer Hershey’s)
2 large eggs (I use 3 if I want it more cakey)
1 (6 oz) container vanilla yogurt (adding yogurt keeps it moist – use your favorite brand)
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups flour (sometimes I use ½ all-purpose and ½ organic pastry flour (Arrowhead Mills brand) or ½ cup each of all-purpose, organic pastry flour and oatmeal (which adds fiber as well).
Step 1 is the same as above except that I add the chocolate chips to melt after the sugar is slightly dissolved and stir it all together.
Step 2 – Whisk in the eggs then add yogurt. Add salt, baking powder and flour. Stir until combined. Then follow the rest of the baking instructions.