This awesome list of advice for college graduates (Congrats, New Grads! By the Way, You Don’t Know Anything) had me simultaneously laughing hysterically and nodding my head – yes, yes, yes! – non-stop. Here’s what I’ve learned in the ‘real world:’
When I got my first job after college, I was so thrilled to be making $13 an hour – I remember thinking I was officially loaded – that I went to my favorite bar and picked up a round of shots and beers for a dozen of my closest friends. Granted, $13 an hour is a nice amount of money, but I certainly wasn’t rich enough to be picking up bar tabs like I was a famous rapper, a fact which I discovered immediately after getting my first paycheck.
Two years ago, I learned that if you don’t actually open mail from your car insurance company, you may not know they’ve dropped you from the plan. In fact, you may drive around without insurance for three months before realizing what happened. There’s junk mail, and then there’s boring-but-important mail. Learn the difference.
Don’t laugh at people who get sucked into pyramid scams by door-to-door salesmen. It happens to the best of us. One day, a really smooth sales duo will come to your door, and before you know it, you’ll be $75 poorer, holding only a gallon of super concentrated cleaning spray and wondering what the hell just happened.
I’m still trying to figure it all out, but at least I’ve learned not to pick up massive bar tabs, to always open adult-looking mail, and how to firmly say, “Thanks, but no thanks.â€
I’ve also learned that almost any recipe is redeemed by a massive amount of cheese. When in doubt, add cheese.
Zucchini and Squash No-Pasta Lasagna
Ingredients (serves four):
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Two zucchini
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Two yellow squash
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1/2 leek
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1 egg
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1/2 15 ounce container of ricotta cheese
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Salt and pepper to taste
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1/2 a container of marinara sauce
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4 deli slices of Havarti cheese
Directions:
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Preheat oven to 350 degrees.
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Grease an 8 by 8 casserole dish.
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Wash zucchini and squash and slice each one lengthwise. Slices should be about 1/4 inch thick.
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Slice leek into thin bits.
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In a small bowl, combine egg, ricotta cheese, and salt and pepper.
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Pour a bit of marinara sauce on the bottom of the casserole dish. Lay out zucchini and squash slices. Top with some of the leeks, ricotta cheese mixture, and more pasta sauce. Repeat with another two layers of zucchini and squash slices, followed by leeks, ricotta cheese mixture, and sauce.
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After laying down the third layer of zucchini and squash slices, pour remaining pasta sauce on top and top with four slices of cheese.
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Bake for 45 minutes, remove from oven and let stand for 5 minutes, and serve.
I may not know much, but I know this recipe is mighty tasty.
What real life advice would you give to college graduates?
LISTEN first, then think, then talk.