Open Space Office Design Is Replacing Cubicles

The cubicle is being replaced by the cost efficient, open-space office design. GlaxoSmithKline is one company that has moved away from individual offices and cubicles, and to an environment where no one has a desk of their own. The concept is called "hoteling." All workers, even top management, are assigned to "neighborhoods"-areas of workers engaged in related tasks-but no one has a permanent desk. Personal belongings are stored in a small lockerMany employees work at computer terminals standing. Everyone is encouraged to float-in the lunchroom, on a sofa in a quiet place, anywhere that chance encounters will spark conversations and collaboration that would not happen when creative minds are stuck at a single desk. At GSK they call it "smart-working." It's also saving the company a lot of money. The new design allowed GSK to fit the same number of employees-1,300 at one facility-into square footage that is a quarter of the size previously occupied.The goal of the open office space is to enhance collaboration and trust, break down hierarchical barriers, reduce emailing and formal meetings and help decisions get made more quickly.I was recently in downtown San Diego and walked by a commercial building near the new library. I looked in and noticed a start up company (I think it was a coffee distribution company) with about four employees, all sitting around one big desk in an open space. Each worker had a laptop, and they were working and conversing with each other when necessary. I said to myself that it seemed so different that the old style office, with individual offices for the executives and cubicles for the workers. With the new style office you are more likely to interact with all level of workers, including the CEO. I never worked in a cubicle, but from what I've been told workers did not like it. They felt "boxed in." I wonder why. They were! The new office design sounds promising both because it will increase creativity and production, and save money on office space. Sounds like a win/win to me.

Cleaning Frenzy Before Surgery

It's just about 10 days before my surgery, and I seem to be on a bit of a cleaning frenzy.  This is VERY unlike me.  Housework is my least favorite activity, as I don't do it well or get much enjoyment from it.  However, in the past week or so I have started cleaning the house in nooks and crannies that haven't been touched in months.  Is this normal behavior?

I researched this a little, and found that cleaning is a stress reliever for many people.  Others I have talked to have felt the need to clean before they go in for surgery.  Expectant moms often find themselves cleaning their houses more than usual.  Also, people getting ready to go on a trip will get everything in order before they leave.  My conclusion is that cleaning to relieve stress is normal.

I started polishing all the silver trophies we have displayed in the house, from our horse racing days.  I HATE polishing silver, but feel compelled to do it (once I did the first one), and will finish that task today.  I also plan to dust my paperweight collection and crystal animals that have been gathering dust for way too long. The house should be spotless by the time Marcos and his wife, my occasional cleaning crew come on Thursday.  They will clean showers, floors and all the tasks I really hate.

So, if you come over to see me after my surgery, you'll be coming into a nice, clean house.  The carpets are clean, the house if spotless, and even Pepper has had a bath.  How long will it stay that way?  Not long, but at least it's kept me occupied for the two weeks before surgery.  I've got to keep busy!

Do You Remember Bullocks?

Where was I not long ago, that we who had grown up in California, commented on how we missed Bullock's Department Store? Just thinking about Bullock's brings so many childhood memories back to me. It got me thinking about the department store and my childhood. Here's a little bit of history about Bullock's and then, some of my favorite memories of it's place in my childhood.

I grew up in Bullock's Westwood. It was a short walk from my house, and years before I was driving, my friends and I would walk to Westwood and shop at Bullock's. There were no other department stores in Westwood. Bullock's had it all. Whatever I needed, I could find it there. My fondest memories of Bullock's are my visits to the lunchroom for lunch and a fashion show with mom. Oh, how I loved these afternoons. We would go up to the third floor (restaurant and beauty shop were on the third floor), take our seat, order lunch, and wait for the fashion show to start. Bullock's had about 5 models that would model clothes, and do two or three changes, so we got to see a lot outfits. Bullock's was smart. They had mature models, young models, thin models and heavier models. There was one particular model that worked there for many years. She had grey hair, and must have been about 70. She was so attractive and elegant in the outfits they chose for her, I still remember her 55 years later. Anyway, lunch at Bullock's and a fashion show is one of my fondest childhood memories.

I almost forgot to tell you about the tea room at Bullock's Wilshire. That store was quite far from where I lived, so we only went there on special occasions, like when my Grandma came to town. They served a "Coffee Crunch Cake" that I can taste to this day. It was so fantastic, in fact I have seen the recipe reprinted in magazines from time to time. (too much trouble to make). Another great childhood memory that will not be forgotten. Whoops...The coffee crunch cake was not at Bullock's Wilshire, but Blum's on Wilshire Blvd in Beverly Hills.  Thanks, Laurie, for reminding me.  Blum's was another great restaurant from the past, with lots of memories, but we'll save that for another time.

Getting Ready For Surgery 2

The date of my surgery, July 9, is fast approaching. This coming week I have a lot of pre-op things to take care of, some surgery related and some personal. First, I have my pre-op appointments with doctors, nurses and support staff, which is scheduled over a period of four hours. A meeting with the surgical nurse and assistant surgeon will be an opportunity for me to ask all my questions. I have a list, so I don't forget anything. Then I have blood work and an EKG, in addition to financial information arrangements. They won't do any surgery on you until they're sure they're getting paid.

Another morning will be spent going to the joint replacement class. Here an orthopedic nurse will explain the entire procedure to us, with another chance to ask questions. I'll probably find out more than I want to know.

Next, I've got to collect all the things I will need after surgery: walker, cane, toilet booster, shower chair and ice packs. Thanks to Charlene, I have most of the items I need. She's got an Abbey Rents store in her garage!

Finally, although I have nurse Ron to help with ice packs, walking and general care, I felt I needed more. I was lucky to find a woman who I feel will be perfect. She is personal trainer, lives in my neighborhood, and has a very flexible schedule. She will come for several hours each day to help with my exercises, straighten up the house and do laundry, and take Pepper for a walk. I'm excited to have her available, and it will give Ron a chance to get out of the house for a few hours. Oh, the planning that goes into surgery.

I'm excited and a bit anxious, which I think is normal. My concern is how long my recovery will take. I've never been one to spend days at home, so this will be new to me. I've got lots of books to read and I've got my IPad to play with. I can play bridge on that, which should help pass the time. I'll get back to you on my blog as soon after surgery as I feel like writing.

The Truth About Kale

Several years ago kale began popping up in health magazines, then on menus, and now in every market. It was the new "queen of greens," and was called one of the healthiest vegetables on the planet. It's a borecole, a leafy green vegetable, that comes curly, ornamental or dinosaur varieties. It's in the same family as cabbage, collards, broccoli and Brussel sprouts. Recently, however, there have been articles saying it's not all it was originally cracked up to be. Here's some nutritional information to help you decide for yourself.

One cupof chopped kale contains 33 calories, 9% of the daily value of calcium, 206%of vitamin A, 134%of vitamin C, and 684%of vitamin K. It is also a good source of copper, potassium, iron manganese and phosphorus. It has a high concentration of antioxidant vitamins A,C and K, and sulphur-containing phytonutrients. Additionally the carotenoids and flavonoids in kale are associated with many of the anti-cancer health benefits.

On the negative side, too much vitamin K may be detrimental to anyone taking anticoagulants such as Warfarin. Kale may interfere with the drug. Kale also contains oxalates, that can interfere with the absorption of calcium. Finally, it may create hypothyroidism, if taken in large doses.

It looks to me like eating kale as part of a balanced diet is a good thing. Overdoing it is probably not a good idea. Also, whenever adding more fiber to your diet, do it slowly, to avoid, well, you know the consequences of too much fiber. As my mother always says, "Everything in moderation."

A Brief History of Ice Cream

The origins of ice cream can be traced back to the 4th century B.C. Emperor Nero ordered ice to be brought from the mountains and combined with fruit toppings, and King Tan of Shang, China had a method of creating ice and milk concoctions. Ice cream was likely brought from China to Europe, then America. George Washington and Thomas Jefferson both served it to their guests.

The first ice cream parlor in America opened in New York City in 1776. American colonists were the first to use the term "ice cream." We don't know who actually invented the method of mixing ice with salt to lower and control the temperature of ice cream ingredients, but it was a major breakthrough in ice cream technology. In 1846, Nancy Johnson patented a hand-cranked freezer that established the basic method of making ice cream which is still used today. In 1926, Clarence Vogt invented the first commercially successful continuous process freezer for ice cream and after this, ice cream parlors and soda fountains be icons of American culture.

Here are a few other "firsts" in the history of ice cream.

1. The edible cone made its American debut at the 1904 St. Louis World's Fair.

2. Soft ice cream was discovered by British chemists. They discovered a method of doubling the amount of air in ice cream.

3. The Good Humor bar was invented in 1923 by Harry Burt. They were sold in white trucks, with bells, by uniformed drivers.

4. Eskimo Pie originated in 1934, by Douglas Ressenden. It was originally called "I Scream Bar."

Lemon Pudding Cake

My neighbor has a lemon tree, and when it's loaded with fruit, she is kind enough to share it with the neighborhood. She regularly puts 10-20 lemons on the her lawn, inviting us to take what we need. How thoughtful she is, how much we all appreciate her sharing. So what should I do with all the lemons I've got? Make my favorite lemon dessert, of course. I don't make a lot of desserts, but this one is so good and so easy, you can whip it up in literally 5 minutes. It's a combination soufflé, cake and lemon pudding. I like it best warm, but it's good any way you eat it.

Lemon Pudding Cake

1/2 cup flour

1/2 tsp salt

1 T. butter, room temperature

4 large eggs, separated, at room temperature

1 cup sugar

1/3 cup lemon juice

zest of one lemon

1 1/2 cups milk (I use low fat milk)

Preheat oven to 350 degrees

In a small bowl, combine flour and salt. In a larger bowl, beat together butter, egg yolks, sugar, lemon juice and zest. Combine thoroughly. Add the dry ingredients and wet ingredients slowly, until well combined.

In a separate bowl, beat egg white until stiff. Fold the whites into the other mixture until just combined. Do not overmix or you will deflate the egg whites. Pur the batter into an 8 inch greased baking dish. Place baking dish in a pan of hot water, and transfer to the oven. Cook for 40-45 minutes, turning half way through for even browning. Allow to rest for half an hour before serving.

Serve in bowls, as the inside of the cake is runny. It's a soufflé on top, cake in the middle, and pudding on the bottom. Some people like to serve it with a dollop of whip cream on top, but I like it just the way it is. It's a lemon lovers delight!