Totally agree. Good businesses will not belittle you for properly communicating when you are at your limit, they will seek out solutions to properly balance the work with the available resources. It is better to communicate that you can either continue your current priorities or you can drop x and y completely and refocus on z. If you take on too much and get none of x, y, or z done, then you, your peers, and the business are in trouble. Management of expectations is paramount. People don't like to be surprised, and business does not have a conscious or feelings; manage the expectations of your peers, and don't lose sleep about whether you offended the business by saying no, because it doesn't care, it just wants to find some path to monetary success.
DrunkenWombat
This is a great overview. I'd like to stress how impactful and important your real estate agent can be. Finding the right one can make the process way less confusing and stressful. There are a lot of new terms and processes that you're going to quickly learn about, and you want to be sure you have someone on your team to make that as smooth as possible, especially since not having all your ducks in a row can cost you a lot of money or have you lose out on getting an offer accepted. I've personally had good success with very experienced independent realtors that assist with sales and purchases of all types of residential properties from shacks to multi million dollar mansions.
This is more or less my answer as well. I remember being overwhelmed by a seemingly unending list of todos before finals in my freshman year of college and was getting nothing done other than stressing about them. Eventually, I just chose something that I was willing to start, and then the next, and then the next, until it was done.
I had realized that the hardest part for me is starting, because I paralyze myself with a moebius strip of todos. It is easy for my mind to think of a list and just cycle through the same items over and over, which makes it feel unending. Eventually I just start, and that also starts a positive feedback loop, and then I'm done and feel much better.
Bruschetta is delicious and there are so many variations.
Here's one that only uses green onion (which can be left out really if desired):
Cedar planked salmon with grilled peaches and soy ginger vinaigrette
Serves four
For the vinaigrette:
2 tablespoons rice wine vinegar 1 tablespoon olive oil 1 teaspoon soy sauce 1 teaspoon honey 1/2 teaspoon finely grated fresh ginger root 1/4 teaspoon sesame oil Pinch red pepper flakes or more to taste
For the salmon:
1 ½ pounds wild salmon fillet 2 ripe but firm peaches, pitted, skin-on 4 scallions (green onions) 1 teaspoon olive oil Salt and pepper to taste 1 15-inch cedar grilling plank, immersed and soaked in water for one hour
Preheat gas or charcoal grill to medium-low heat, about 350 F.
In a small bowl, whisk vinegar, olive oil, soy, honey, ginger, sesame oil and red pepper until combined, and set aside.
Cut peaches in half, cutting stem end to tip. Remove pits and brush with oil. Season salmon with salt and pepper and drizzle with one tablespoon of vinaigrette.
Place plank on grill, close lid and heat for about three minutes. Flip plank, using tongs, and place salmon on heated side of plank. Close lid and cook for 10-15 minutes until salmon is medium-rare.
Remove salmon from grill and place scallions and peaches, cut side down on grill. Grill until grill marks begin to form on peaches, about four minutes per side, and onions are slightly charred and tender.
Slice peach halves in half, roughly chop scallions, place in a medium bowl, tossing with half of remaining vinaigrette.
To serve, plate peaches and onions with planked salmon and drizzle with remaining dressing just before serving.
I also smoked some pork chops (and finished with a cast iron sear) for Monday's dinner. I find it to be a very similar experience to a well-cooked steak at a fraction of the price.
My method in case someone is curious:
Heat smoker to 190F
Season pork chops and smoke until ~130F internal (about an hour)
Heat a cast iron on medium high with ample butter. Add a sprig of rosemary to the pan just before quickly searing the pork chops to ~140F internal (or whatever doneness you prefer)