If you’re at a career impasse and free tomorrow eve, buy yourself a ticket to Escape the City’s talk with Louise Cox-Chester and Dame Stephanie “Steve” Shirley.
Who is the speaker?
Cox-Chester was a Director of several City banks and headed up a global team advising on over £50bn of assets. She attributes practicing mindfulness for the last 18 years as the greatest tool to help her manage life and be more effective, and has subsequently set up her own businesses that train on mindfulness at work. Incongruous, impressive or all the above?
Who are Escape the City?
For those of you not in the know, Escape the City are top of the range career connoisseurs who connect people with exciting non-corporate career opportunities. Products of top corporate jobs themselves, they understand what motivates us, Generation Y and what may also drive us to look for more.. Whether a job running a winery in Argentina or an opportunity to buy into a desert island in the middle of nowhere, they offer refreshing opportunities a-plenty.
How do I find out more?
For more information, check out their website here. They host regular talks led by successful entrepreneurs who have shifted path and made it – informative and inspiring, they provide a great opportunity to meet like-minded people wondering if there may be more to life… Go on, hop aboard. You won’t regret it.
Want to whip up a pre-dinner entree that’s fresh, healthy and scrummy? Are you time-short but eager to impress your guests? Look no further. This guacamole recipe is easy to follow and super-quick.
1 large ripe tomato
3 avocados, very ripe but not bruised
juice 1 large lime
handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
1 small red onion, finely chopped
1 chilli, red or green, deseeded and finely chopped
tortilla chips, to serve
1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
2. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together.
3. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.