Originally published at customerservant.com. You can comment here or there.

Ingredients

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 to 3 garlic cloves, minced
1/2 cup well-scrubbed sweet potato, cut into 1/2-inch chunks
6 cups vegetable broth
1 cup pumpkin puree
1 cup corn, frozen or cut from the cob
1/2 teaspoon dried thyme
1/2 teaspoons crumbled dried sage
1/2 cup light cream or half-and-half or soy or rice milk
salt and freshly-ground pepper to taste

Instructions

Heat olive oil in a large soup pot over medium heat. Add onion, garlic, and sweet potato. Saute, stirring to coat the vegetables with the butter, until
onion is translucent, just a few minutes. Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered, 30 minutes, until sweet potato
is tender. Add pumpkin puree, corn, and thyme and sage. Bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream
and remove soup from the heat. Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.

Serving Size

Serves 6

Originally published at customerservant.com. You can comment here or there.

Ingredients

1 1/2lb. kosher Italian turkey sausage or spicy hot dogs
1 onion chopped
1/2 cup chopped celery
2 cloves garlic, minced
2 cups shredded green cabbage
1 (29 oz.) can tomatoes
1 (15 oz.) can Northern beans, drained
1 (14 1/2 oz.) can chicken broth
1 teaspoon Italian seasoning
l bay leaf

Instructions

Cut sausage or hot dogs into ½ inch pieces. Brown in large heavy saucepan over medium heat. Drain off all but 1 tablespoon fat. Stir in onions. Cook 5 to
8 minutes. Stir occasionally until soft but not browned Stir in celery and garlic. Cook until soft. Stir in cabbage, tomatoes, beans, chicken broth, thyme,
basil, oregano, and bay leaf. Cover and bring to boil Simmer 30 minutes. Discard bay leaf before serving.

Serving Size

Serves 6

Originally published at customerservant.com. You can comment here or there.

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts cut into chunks
1 quart of water
1 onion, chopped
1 16 oz. can of stewed tomatoes
2 ribs of celery – chopped
16 oz. bag frozen mixed vegetables
1/3 cup of barley
1/4 cup of uncooked white rice
1 teaspoon salt
1 teaspoon pepper
1 can chicken broth
2 tablespoon Creole seasoning
1 teaspoon margarine

Instructions

Add all ingredients into a stock pot. Bring the mixture to a boil and then reduce it to a simmer. Cover and cook for about two hours. Adjust seasonings
to taste. If soup gets too thick add more chicken broth. or tomato juice. When soup is done, remove chicken and dice or shred and return to soup.

Serving Size

Serves 8

Right now, I’m thankful I’ve kept this LJ.
I could never post this entry at customerservant.com, (well, actually, I could, but I’d have to post it privately, because I can’t be sure John wouldn’t try to use it against me.
I’m completely sick, and it’s not due to illness.
They’re planning a major firing tomorrow, they being John, Merick, and Chris.
Rich Raymond, who has worked here literally since the center opened, is getting the axe.
No one’s telling him, they’re just going to let him walk in tomorrow and yank the floor out from under him.
He’s a good worker.
He’s always here on time.
He never breaks the rules.
The man would help anyone, and always looks for the best in everybody, despite his fondness for conspiracy theories.
On top of all of that, he has a wife with some serious medical issues, and he depends on the insurance offered by Convergys a great deal.
I can’t believe they’re just going to let him walk in, and then fire him like that.
They’ve been planning this one for a while.
Everybody but Richard knows about it.
Please don’t think I’m naive enough to believe that a company has no right to fire anyone who’s been working there for a really long time.
It’s not that.
It’s just that I can pretty much guarantee Richard hasn’t done anything to warrant this kind of back-stabbing.
He keeps to himself, and has always demonstrated the kind of work ethic you don’t see anymore.
The folks in charge around here have a history of firing the wrong people, for stupid reasons, and keeping the wrong ones around, and sweeping anything that isn’t quite kosher under the rug.
For instance, back around March, a woman named Corinthia, (also part of the concrete), was fired for passing out a letter with the information for fellow employees to get in touch with Corporate HR, because management had not only hired someone who had previously worked here and been let go specifically as a supervisor, (the written rules state that, if someone is let go, they can’t be rehired as a supervisor, they have to come back as an agent and stay in that position for six months, and then apply for the supervisory position), but to add insult to injury, said individual was fired for credit card fraud.
Corinthia was fired for passing out the letter, (the official ruling was that she had passed around a petition, and there’s supposed to be a rule in the handbook forbidding that sort of thing), which contained only the Corporate HR information, and the allegation, (she used the word allegedly when describing the circumstances of this individual’s rehiring when referring to the credit card fraud).
The next morning, I had to sit through two meetings on the matter.
(Me thinks they doth protest too much). One was with the Asc team, in which Merick told us why Corinthia was fired, that they (upper management) felt she was ready for several promotional opportunities, and that she threw them away because she got caught up in her perception of reality and felt it necessary to make up stories out of whole cloth, and stab people in the back, specifically him.
In other words, he ran Corinthia into the ground, in front of other agents.
That is totally unprofessional conduct, and a manager should know better.
When I said something to John about it later, he said that Merick “needed” to do that to set an example for the other Asc team members.
Not acceptable in the slightest.
Then, after that meeting, I had to sit through a meeting with John’s regular team, in which he told us the official story, (basically, the whole accusation was entirely made up by Corinthya, that Convergys would never do anything like Corinthia was alleging), (cough Michelle Cousare /cough), and that if we even talked about it, we’d be fired for character assassination.
Needless to say, all the “old-timers” confirmed her story, but none of us were going to talk about it out loud.
This should be enough illustration of the past history involved.
Anyway, back to the original reason for this post.
Rich has been on the shitlist for years now.
I know he’s been on John’s and he and Chris don’t get along.
So, it seems as though they’ve finally found an official reason to get rid of him.
From what I’ve been given to understand, there are a lot of people, including supervisors, who aren’t happy about this at all, including Rich’s immediate supervisor.
Unfortunately for Rich, this is a Chris/Merick production, so his immediate supervisor was skipped over in the chain.
So Rich gets to come into work tomorrow, not knowing a thing, and then get canned.
The whole thing’s just sick, and totally wrong, and evil, and this place is being managed by dogs.
Nobody in management has any right to talk about back-stabbing.
Oh, and Vernon got kicked off the Asc team, for supposedly being rude to a member.
I’ve sat on that row for years, and listened to him deal with stupid agents ad infinitum, but never have I, or any other Asc team member heard him become rude.
This place is so fucked up.
We have people in power who are intent on settling old scores, (Chris), and people so intent on climbing the corporate ladder that they don’t care who they step on to get there (Merick).
God, I can’t wait to quit.
OK, I think I feel a little better.

Originally published at customerservant.com. You can comment here or there.

Ingredients

4 tablespoons margarine
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of non dairy creamer
1/2 cup brown sugar

Instructions

Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add red pepper,
curry, coriander and cayenne and stir for a minute more. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for
10 to 15 minutes. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. With the soup
on low heat, add brown sugar and mix. Slowly add the non dairy creamer while stirring to incorporate. Adjust seasonings to taste. If a little too spicy,
add more non dairy creamer to cool it down. You might want to add a teaspoon of salt. Serve in individual bowls.

Serving Size

Serves 8