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I’m quitting my job in August.

As some of you may already know, I plan on resigning my current job in August so that I can move on to bigger and better things 🙂  My team members at work know this, but my other coworkers and clients do not and I plan to keep it that way.  No official notice has been given but trust and believe my days here are numbered.  While I will miss my colleagues, I know I’m moving on because I’ve made a decision to pursue happiness no matter the unforeseen costs.

Everything has an ending.

Not to toot my own horn or anything, but I will definitely be missed and several of my colleagues have already began to tell me this and even grieve my loss and I’m not even gone.  Several other people have already started to compare others to me, in an attempt to feel the ginormous void that I’m leaving behind.

Some people and things are just irreplaceable.

I’m not the type of person you soon forget.  They surely don’t make em like me anymore-bish I’mma bawse! LOL! But no serious up tho I’m a OG; I’m cut from a rare cloth and I can appreciate being missed.  I can even appreciate the comparisons.  It gives me great recompense of reward; knowing that one way or the other, I’ve made my mark and whether you like it or not I will not be forgotten.

It’s like the highest form of gratification if you think about it: someone misses you sooooooooo much that they actively are seeking to replace the void that you’ve left in their life.  In most cases, the reason you’re no longer apart of their lives is their own fault.  But once you leave, or in this case, give notice to your impending departure then that tune changes.  Wait, we still talmbout the job, right?  Chial………

Bless their hearts!

Lemon Butter Sauce

Now this recipe is a bit tedious but doable.  If yall wanna take the easy way out then just go buy you some sauce in a packet.  GTFOHWTBS!


  • 1c dry white wine-not sweet wine so don’t use moscato or reisling for this one, (I recommend penis egregious) 😉
  • 3 lemons, peeled and quartered
  • 2 tbsp minced garlic, about 6 cloves
  • 1 tbsp minced shallots
  • t tsp salt
  • pinch of black pepper
  • dash of hot sauce
  • dash of Worcestershire sauce
  • 1/2 c heavy cream
  • 2 sticks unsalted butter, at room temperature cut up into cubes
  • 1 tbsp fresh chopped parsley

Heat a large skillet over high heat. When the skillet is hot, add the wine, lemons, garlic,  and shallots.

Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is syrupy, about 3 minutes.

Stir in the cream and cook for 1 minute.

Over low heat, whisk in the butter a few cubes at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.

Strain the sauce, pressing all of the liquid into a bowl.  Stir in the parsley.  Serve immediately, or keep warm for a few minutes until ready to use.  This sauce will keep in the refrigerator in an airtight container for up to 2 days.