How To Work With Your Skills Framework

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I remember when Java was a curiosity.  Then I remember when it was going to become the universal language of everything.  Then I remember when it actually got used.  There was about a 15 year period these events were spread among.

Of course, a good programmer knows how to learn any language.  They were ready when Java actually got used.

I remember when the cloud was a curiosity and virtualization was something people only talked about.  Now everything’s cloud, and there’s at least less B.S. and more actual functionality.  That took about ten years.

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Ask A Progeek: Overqualification

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Ah, the job search.  We usually like to think that we can totally ace the requirements and have the perfect personality and then some.  We’re ready to overdo it . . .

. . . but you can overdo it can’t you?  That’s what this week’s Ask A Progeek is about.  The question submitted to me is:

When applying for a job, I don’t simply want to show them I meet their expectations – I want to show how I exceed them.  However, there is also the trouble of being considered overqualified.  How do I stand out without disqualifying myself?

This is a difficult issue mostly because of the fear of over qualification.  It’s a big issue in the news as people grasp to explain why so many folks have trouble finding jobs (short answer: economy sucks, you’re an idiot for asking).    So the first question is – is this actually a worry?

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Potato and Garlic Soup

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A little variant of a recipe I got out of a Mediterranean cookbook.

  • 1 tbsp olive oil
  • 1 large onion, sliced thin
  • 2 Tbsp crushed garlic (about 4 cloves)
  • 1 large potato, sliced thin
  • 1 tsp smoked paprika
  • 14 oz can chopped tomatoes, drained (about 1 1/2 cups tomatoes)
  • 1 tap dried basil
  • 3 cups low-sodium vegetable stock
  • salt and pepper to taste

1) Put onions, garlic, potatoes, paprika and oil into pot.  Sautee until the onions begin to soften.  Don’t overheat.
3) Add tomatoes, basil, vegetable stock.   Simmer for 20-30 minutes until potatoes are very soft.
4) With a spatula or large spoon, break potatoes up, thickening the broth.
5) Serve with salt and paper.

The result?

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