Last month one of our associates — I’ll call him Biff (not his real name) — quit. He never returned after the holidays, just came in one night after hours, packed up his personal belongings, and called one of the bosses to inform him that he was quitting and moving out of state. That was it — no notice, didn’t turn in his billable time for the past month, did not hand off his files, did not let anyone know the status of anything he was working on. As you might guess, he is not missed. But I cannot help but be appalled by the shortsighted and unprofessional manner in which he resigned. What a fool.
But wait — there’s more. The firm set about to hire an associate to replace Biff. One candidate, a young woman, showed up neatly dressed in a suit, and seemed interested in the firm. After an offer was extended to her, the headhunter informed us that the young woman only wanted to work remotely. I guess the strain of putting on an interview outfit and talking face to face with people made her realize she never wanted to leave the comfort of her home, Zoom, and sweat pants. What a fool.
Fortunately, these two yoots are not representative of the lawyers at my firm. I don’t know what they represent, but I predict their chances of success as lawyers are not great.
These two fools have inspired this recipe for Raspberry Fool. Sweetened whipped cream and fresh raspberries — what’s not to like? The young woman would probably be happy to know that you can eat this at home while dressed in your leisurewear. And unlike Biff, I am giving notice — 1 week to be exact — that this makes an easy, elegant, and delicious Valentine’s Day dessert.
- 1-1/2 cups fresh raspberries, divided use
- ½ cup heavy whipping cream
- 2 tablespoons sugar
- Optional garnishes: powdered sugar, mint leaves, small butter cookies
- Place ¾ cup raspberries in a food processor and process until smooth. Transfer to a fine-mesh sieve placed over a bowl, and press raspberries through the sieve with a spatula. Discard the solids left behind.
- Place heavy whipping cream and sugar in a medium bowl and whip until stiff peaks form. Fold in raspberry puree, stirring until completely combined.
- Spoon the mixture into two glasses, layering with a few raspberries, and adding a few raspberries to the top. Refrigerate for at least one hour before serving. Garnish as desired.
Fool me once, shame on you
Fool me twice, shame on me
Fool me 350,000 times, you’re probably a meteorologist
Crazy and lazy just about sums it up.
people are crazy and lazy, but I love a tasty fool