Whoa, Man

I really didn’t expect that TV/film production assistant training program to be so competitive. But really, it was SO competitive.

Not only did they want people who were ABSOLUTELY SURE they wanted to devote (at least) the next 2 years of their lives to 16-to-20-hour days as a gofer on movie sets, they were giving special preference to those with demonstrated need— i.e. people who’d made a dramatic comeback from being incarcerated.

I stuck around for the interview, but really I was pretty sure they wouldn’t even take a second look at me. They only take 10 or 15 people out of about 200 applicants, and there were a few people there in the room who clearly outshone me: people who’d done their research and demonstrated hunger.

When my interview came, I made the fundamental mistake of admitting I was looking at a few different career paths and really wasn’t sure, which was the exact thing they told us at the start to walk right out the door if we felt.

So, this is not to say I’ll never PA. But I think this particular program is out.

Okay, now I can concentrate on my Teaching Fellows interview tomorrow.



  1. Cait said

    to spur you on ::


    “Add a burst of flavor to your day with the whole-grain crunch of Organic Ginger Hemp Granola. Filled with heart-healthy whole grain and Omega-3s from Hemp, this tasty granola is a nutritious way to energize and revitalize. Traditional Asian herbs Goji and Ginger help promote stamina and vitality and keep you going throughout the day. Whether it’s for breakfast or on-the-go snacking, Ginger Hemp Granola is a delicious addition to any healthy diet. ”

    Notice the presence of Goji in your peace, love and happiness cereal. Take that, Quaker Oats.


  2. Cait said

    also, from one of my favorite cooking/foodie/recipe blogs Chocolate & Zucchini, perhaps something worth trying? i will be the canary in your kitchen any day… ::

    Biscuits Très Gingembre

    – 120 grams (1/2 cup plus 1 tablespoon) butter (I use demi-sel butter; if you prefer to use unsalted, add a fat pinch of fleur de sel or kosher salt)
    – 180 grams (1 cup minus 2 tablespoons) unrefined cane sugar
    – 1 thumb-sized knob of fresh ginger (about 20 grams)
    – 1 egg
    – 60 milliliters (1/4 cup) cane syrup (substitute black treacle, golden syrup, mild-flavored molasses, or honey)
    – 200 grams (1 2/3 cups) all-purpose flour
    – 100 grams (1 cup) rolled spelt (not pre-cooked; flocons d’épeautre in French; substitute any other kind of old-fashioned rolled grain)
    – 2 teaspoons baking soda
    – 40 grams candied ginger, diced finely (1/4 cup when diced)

    Makes three dozens.

    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

    Cream together the butter and sugar in the bowl of a food processor. Peel the fresh ginger and grate it finely over the bowl. Add the egg and cane syrup, and mix thoroughly. In a medium mixing-bowl, toss together the flour, spelt, baking soda, and candied ginger. Add to the wet ingredients and mix until just combined. The dough will be soft. (You can prepare it up to a day in advance: cover with plastic wrap and refrigerate.)

    Scoop out portions of dough (about the size of an unshelled walnut), shape roughly into a ball with two spoons, and plop onto the prepared baking sheet, leaving a 5-centimeter (2-inch) margin between them; the cookies will spread as they bake. Slip into the oven and bake for 12 minutes, until set but not too dark around the edges. Let rest for 40 seconds, lift from the baking sheet with a thin spatula, and transfer to a rack to cool completely.

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