It's kind of funny that someone with my particular neuroses would end up doing so much interviewing. I think having begun my career as a copy editor and being the perfectionist I am, I'm a bit obsessed with accuracy. The marketer and the copy editor approach life in very different ways.
I'm having to get over that as an interviewee. I'm also having to get over my insecurity of having labels and titles attached to me (titles I don't think I deserve by any stretch of the imagination). I guess it's good for marketing, but it's fairly comic in my opinion. I've been called now "humanitarian advocate" and "change advocate." In a recent interview, the interviewer said, "you've been working with Compassion for years now." (Umm...make that 10 months.) I've heard, "You have written multiple books on the topic of taking mission trips" and "you work ceaselessly to end human trafficking" and "you have travelled all over the world to put an end to world poverty." I've heard, "Change advocate Van Schooneveld says," so many times now.
It's all so preposterous that it's a bit funny. What's a chick like me to do? Stop them in the middle of a 5-minute live interview airing in Chicago to say, "Well, actually, I've really just been working at Compassion a couple of months now and my other book is about parties and my extensive world travel includes buying vanilla in Juarez."
Instead, I just roll with it. I try to get my press releases rewritten to be sober and unassuming, but after all, the interviewers want you to be something big. If it's not on the paper, they'll read between the lines anyway.
Not sure what the point of this post is, except: Interviewing is new and weird and it's taking all my time.
Speaking of my extensive world travels: I knew this mortar and pestle I bought in Kenya would come in handy. This week from the CSA farm we got bunches of mint and dill and cilantro. So I muddled the mint for a mojito.
We made the recipe for Cuban Spritzers in Party Divas with the muddled mint (non-alcoholic mojitos, and I know, I'm so hyperlink happy since I figured out how to insert them). Here Mike's hand is enjoying one on our balcony.
And, now, here is my secret to how I stay so svelte and slim: Turnips for dessert served in a parfait glass (just kidding, I had a bowl of ice cream before I ate my turnips, and I've never understsood, does svelte mean skinny or curvy? or both?). Also from the farm, I made turnips with fresh dill and poppy seeds. It was pretty tasty and different and freshy fresh (but ice cream is better after all).