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I wouldn't call it ever being a gravy train. We are highly trained professionals who work hard at what we do and we do it darn good, thank you very much. It's not like we sat here eating our bon bons and getting upset because the banging away at the keyboard ruined our new manicure! To say it was a gravy train is downright insulting, IMO.

That said, I don't have 30+ years in this profession but I do have 15+ years including working in-house and remotely from home. My first at-home was around 1997 for a small company doing straight transcription, none of this VR stuff, which lasted only about 4 months until the work dried up. The pay was good while it lasted though and there was 24 TAT, no punching a time clock and sticking to a strict schedule. As long as the work got down within 24 hours it was fine. That same company is still around today as a national but not huge like others out there. I ended up having to go back in-house and was there until about 4 years ago when I signed on with a very well known national that screws people to the Q, if you get my drift. I don't know when the MT biz as a whole went into the toilet, but up until 2 years ago I had no problem. I was working hard all the time as work was available basically 24/7. Never did I get NJA except for an occasional week or two around the holidays but very quickly the workload would start to pick up. I had a GREAT supervisor who made working fun and made us feel like we were a real team. The company always had bonus incentives with quirky little games. It may sound corny but it actually made us feel valued and brought some fun into it while making good money at the same time. Then about 2 years ago, things started changing for the worst and it's been going downhill FAST every since. Maybe the offshoring and technological advances have something to do with it, I really don't know. One thing I do know, I DO NOT advise anybody new starting in this profession now. What once was a professional and lucrative career has basically been made into a sweat shop scam for the so called "training programs" and large nationals to make a nice profit at the expense of the MTs. It is such a cut throat business with accounts going to the lowest bidder just to save a few bucks. I only hope that things will turn around some day soon and MT can be the professional career it once used to be.

Marinate above for 24 hrs...then throw on the grill....ya gotta like garlic on this one

NORMAN POTATO SALAD WITH APPLES

The sweet crispiness of the apples and the tang of vinegar give this potato salad a special lift. It's named after Normandy, famous for its apples and for its apple brandy, Calvados.

2 pounds yellow-fleshed potatoes such as Yukon Gold
3 tablespoons cider vinegar
2 Granny Smith apples
1 tablespoon fresh lemon juice
1 cup apple juice
1/2 cup well-chilled heavy cream
1/2cup mayonnaise
2 tablespoons coarsely chopped fresh flat-leafed parsley leaves
1 teaspoon Calvados (French apple brandy; optional) freshly ground black pepper to taste

In a 3-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are tender but resist when pierced with a fork, about 20 minutes. Drain potatoes in a colander. When potatoes are just cool enough to handle, peel and cut into 1/4-inch-thick rounds. While potatoes are still warm, layer one third in a large serving dish or bowl and drizzle with 1 tablespoon vinegar. Season potatoes with salt and pepper. Continue layering in same manner with remaining potatoes and vinegar, seasoning with salt and pepper. Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick pieces and in a bowl toss with lemon juice. In a small saucepan simmer apple juice until reduced to about 3 tablespoons. In a bowl beat cream until it just holds soft peaks and gently but thoroughly fold in reduced apple juice, mayonnaise, parsley, Calvados, and pepper. Season sauce with salt and gently toss together with potatoes and apples.

Serves 6 as a side dish.

8 oz cooked/drained spaghetti, cooked chicken cut up, 1-3/4 C grated cheddar cheese - divided, 4 tbsp. Parmesan cheese, 2 oz jar of diced pimento, 1 small onion, minced, 1 can cr. of mushroom soup, 1/2 C chicken broth, salt and pepper to taste

Combine 1-1/2 C cheese, 2 tbsp. Parmesan and all other ingredients with spaghetti. Place in greased casserole dish and sprinklewith remaining cheese. Bake 350 for 45 mins.

I have cut out potatoes, rice, breads, ice cream, etc. for almost 2 weeks and have lost 4 pounds. I did South Beach a couple years ago but it takes too much preparation and planning, although I did lose 20 pounds without excercising. You may want to try the South Beach Diet Cookbook.

I hated to exercise but now I've joined the Y - and really liking it. I try to go everyday to a beginning exercise class and/or Pilates. If I don't make the class, I try to do 30 minutes on the treadmill.

I have put off doing this for many, many years and can't believe how much better I feel. It's alot easier to put on weight then take off, but I refuse to get discouraged. I have lost alot of strength around my waist and lower back (pouchy tummy), but Pilates is helping that. I work at my own pace which the instructor encourages us all to do.

12 oz. cooked chicken, chopped (2 cups - about
3 cooked boneless skinless chicken breast halves)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/2 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press garlic over mixture and shred cheese over mixture. Add mayonnaise, dill mix and salt. Mix well.

Unroll package of crescent rolls. Do not separate. Arrange longest sides of dough across width of 12 x 15-inch pan and repeat with remaining package of dough. Roll out dough to seal perforations. On long side of pan, cut dough into strips 1 1/2 inches apart, 3 inches deep leaving approximately 6 inches in the center of dough for filling. Spread filling evenly over middle of dough.

To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends under to seal at ends. Brush egg white over dough and sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

Butter, parmesian cheese (type you put on sgetti), onion salt, garlic powder, and Crispix.

Melt the butter, sprinkle in the cheese, onion salt, garlic powder, poor in cereal. Put lid on and shake.

Chicken with 40 Cloves Garlic

Ingredients:
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 springs fresh Italian parsley
40 cloves garlic, unpeeled
1 tsp salt
1/4 tsp ground black pepper
4 lb whole chicken
2 stalks celery, sliced
1 loaf French bread,sliced

Directions:
Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs sprinkle herbs, salt and pepper over chicken. Cover cook on Low 8 - 10 hours or on High 4 - 6 hours. To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.

Steak and gravy recipe...sm

NORMAN POTATO SALAD WITH APPLES