Are You Thinking About Less In Your Career?

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If you told me ten years ago people would be playing a game on their phones that was birds being flung at pigs, I wouldn’t believe you.  Oh, and ditto on the entire jewel-moving thing.  Games were always bout bigger and better, baby!

Have I mentioned I really like Angry Birds?

Or maybe that people would be publishing little pamphlets again, many in electronic format.  I’d probably give you a dull look and ask why – people seem to love books of a certain size.  Oh, and pamphlets are for blogs.

By the way, I just helped edit one and am working on my own.

The Windows 8 interface is simple – probablyy too simple.

Android is taking things by storm, and it’s a simpler-interfaced Linux.

Everything is icons.

It seems sometimes less is really more – or more what people may want in some cases.  It’s pretty big in the geekonomy right now.  So I want to ask you this . . .

Are you thinking about what less means for your career?

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Skill Portability:Advantageous Skills and Portability

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(9/17/2016 – These posts have been expanded in a book, Skill Portability: A Guide To Moving Skills Between Jobs)

Last column I discussed my quick guide to figuring out how to port skills form job to job and career to career.  My somewhat annoying acronym is “DARE”, with each letter, unsurprisingly, reminding you of the four ways you can identify portable skills.

Last week it was D – Direct.  The boring realization some skills are just directly useful.  You probably got that.

This week it’s “A” – Advantageous Skills.

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Recipe: Corona Mustard

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I call this “Corona Mustard” because it’s pretty hot.  It’s another one of those cases where I mess with an original recipe, the big thing being replacing salt with soy sauce for what’s a pretty unique taste.

Wanring – this is hot.  Note it’s pretty much pure mustard with vinegar and a few other things, so you better like mustard if you use this.  At a party it was compared to wasabi.

  • 1/2 cup ground mustard
  • 1 1/2 tsp sugar
  • 1 Tbsp low-sodium soy sauce
  • 3 Tbsp water
  • 2 Tbsp white wine vinegar

1) Toss the mustard and sugar in a bowl and stir until mixed.
2) Next, add the soy sauce, water, and white wine vinegar.  Stir until smooth.
3) Keep in refrigerator until serving (not sure how long this’ll last in the fridge).

There’s not much to say about it.  It worked right out of the gate.  I’m just not a mustard person.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.