Best Careers in 2010

Do you ever wonder what careers are considered to be in demand this 2010?

Where’s the career market going in the next three years? In 2010, what business do you want to be in?

Assuming you’re looking to find a new career, there are two directions you might want to consider: computers and health care.

Why health care?

As baby boomers age, the health care system is facing greater demands, creating better career opportunities. Health care careers are varied, offering lots of options. Within this category, you’ll want to take a close look at fields that cater towards geriatrics.

A lot of careers in medical fields require a little more education than other positions. But it’s worth it when you look at the long-term benefits. There are also often possibilities for part-time employment, especially when considering in-home care and medical transcription.

Pharmacist: To become a pharmacist, you need a Pharm.D. degree which takes about four years of study after you finish college, officially. Unofficially, I have two friends that took their PCATS (the test which most pharmacy schools use to determine admissions) after their sophomore year of undergraduate study and did just fine. (There are positions, such as pharmacy technicians, which require less education.) Employment growth for pharmacist positions is expected to be higher than the average of all occupations past 2010.

Why computers?

Every few months, it seems like there is a brand new career path having to do with computers. Software engineering, website design, IT analysis, new media consultants – they are all lucrative career paths, and are all relatively new. In 2010, there will be jobs we are only dreaming of today.

The key to any computer-related profession is flexibility. You have to be able to cope with rapid changes, learn new technologies and often have a willingness to either travel or telecommute. Outsourcing is a major concern for people looking for technical support positions, etc. Flexibility can deal with these concerns: there is still a need for on-site technicians, and you can take the opportunity to travel to a new country to work there, if you choose. Computers also offer lots of opportunities for entrepreneurship.

Software engineer: Most companies want software engineers with a bachelor’s degree in computer science or engineering, or practical experience. It’s also expected to be one of the fastest growing careers through 2014.

Just one last thing for you to think about: take a look at this list of the fastest growing occupations, according to the U.S. Department of Labor. Almost all of these careers are in computers or healthcare.

Computer software engineers, applications

Computer support specialists

Computer software engineers, systems software

Network and computer systems administrators

Network systems and data communications analysts

Desktop publishers

Database administrators

Personal and home care aides

Computer systems analysts

Medical assistants

Social and human service assistants

Physician assistants

Medical records and health information technicians

Computer and information systems managers

Home health aides

Physical therapist aides

Occupational therapist aides

Physical therapist assistants

Audiologists

Fitness trainers and aerobics instructors

Computer and information scientists, research

Veterinary assistants and laboratory animal caretakers

Occupational therapist assistants

Veterinary technologists and technicians

Speech-language pathologists

Mental health and substance abuse social workers

Dental assistants

Dental hygienists

Special education teachers, preschool, kindergarten, and elementary school

Pharmacy technicians

A Love Letter from our Heavenly Father

Here's a sweet love letter from our Heavenly Father telling us how much we mean to Him, how much he cares about each and everyone of us and how much he always sees to it that all our needs are met.

May this inspire you as it has greatly inspired me.

Creating and Capturing Priceless Memories

Christmas is probably one of the most celebrated event in the whole world and every family becomes reunited around this time of the year. Relatives from different states and parts of the world come to visit each other or gather in one place to celebrate the birth of the Savior Jesus Christ.

What are your favorite Christmas memories? Mine would be when I was 8 when the whole family sat in the table and shared our noche buena. Everyone were having fun and laughing. The kids were giggling and the adults started sharing secrets on their recipes. It's such a fun reunion.

Those memories are still alive with me as we preserved them with wonderful photographs.

Thoughts to Ponder on Christmas

According to a 1995 survey, 7 out of 10 British dogs get Christmas gifts from their doting owners.

According to the National Christmas Tree Association, Americans buy 37.1 million real Christmas trees each year; 25 percent of them are from the nation's 5,000 choose-and-cut farms.

Christmas trees are known to have been popular in Germany as far back as the sixteenth century. In England, they became popular after Queen Victoria's husband Albert, who came from Germany, made a tree part of the celebrations at Windsor Castle. In the United States, the earliest known mention of a Christmas tree is in the diary of a German who settled in Pennsylvania.

Christmas was once a moveable feast celebrated at many different times during the year. The choice of December 25, was made by Pope Julius I, in the 4th century A.D., because this coincided with the pagan rituals of Winter Solstice, or Return of the Sun. The intent was to replace the pagan celebration with the Christian one.

Cultured Christmas trees must be shaped as they grow to produce fuller foliage. To slow the upward growth and to encourage branching, they are hand-clipped in each spring. Trees grown in the wild have sparser branches, and are known in the industry as "Charlie Brown" trees.

During the ancient 12-day Christmas celebration, the log burned was called the "Yule log." Sometimes a piece of the Yule log would be kept to kindle the fire the following winter, to ensure that the good luck carried on from year to year. The Yule log custom was handed down from the Druids.

Christmas Food Ideas

Are you thinking by now what can you cook for Christmas?

Whether you are cooking for a 5-star restaurant or simply cooking for your family, you need to remember these tips in making your Christmas a much more memorable and delightful experience.

Here's what the experts share about how to make your Christmas dinner a perfect menu!

Marco Pierre White

The Yew Tree Inn, Highclere, Berks

Christmas is all about tradition, not creating gastronomy. It is just about cooking lunch with love the way your parents did it. I think sometimes chefs try a bit too hard and make it too posh. One thing I learned from Le Gavroche is this: frozen sprouts are the best. They always say that sprouts need a frost and there is no frost better than a freezer. Defrost your sprouts, take off the outer green leaves and fry them in a generous amount of butter. Wait until it is bubbling away nicely and then throw in one layer of sprouts across the base of the pan and fry them until they are slowly singed on the outside. They are better than any fresh sprout. I use Knorr stock cubes for Christmas dinner as well. They are one of the greatest inventions in gastronomy but, as with everything, you have to know how to use them.

Shane Osborn

Pied à Terre, London W1

By the time it gets round to Christmas Day most people have had three or four turkey dinners already, so we keep it interesting by doing all the classic vegetables but with a twist. Rather than boiling cauliflower we do cauliflower gratin. The same with the broccoli - we cook it in the usual way but then grate parmesan over the top with some pine nuts and roast it in the oven. People usually hate brussel sprouts so we cut them into quarters and separate each leaf, which we then blanch. To finish we throw the leaves into a hot wok with a bit of bacon and you get this really green and vibrant dish. You could also try roasting squash and pumpkin cubes, throwing over some honey, a bit of cinnamon and seasoning. Finally, rather than boring old carrot batons we do a carrot and parsnip mash with a bit of cumin thrown in.

Simon Gueller

The Box Tree, Ilkley, WestYorkshire

The best way to avoid dry turkey is to regularly baste the bird and, for my method, the only extra thing you need is a piece of muslin. I mix fresh thyme, garlic, sea salt and pepper with butter to create a smooth mixture that can be spread evenly, all over the turkey crown. If you want you can also add other flavours like grated black truffle, white truffle oil or lemon zest. Then cover the crown in muslin and tie in place with string. Start cooking at a lower temperature: most of the cooking can be done in a low oven at around 120°C, increasing to 160-180°C towards the end. You get moister meat if you cook lower for longer. Baste over the muslin every 20 minutes while cooking and, as you do this, the muslin acts as a wick, holding the moisture and leaving you with a juicy and succulent main course. To get the skin brown and crispy simply take off the muslin 20 minutes before the end. Also another tip for good crispy skin is that instead of covering the turkey in bacon from the beginning, add it after the skin has crisped up.

Angela Hartnett

The Connaught, London W1

This year why not try and avoid that horrible bloated feeling that you can get after Christmas dinner? One thing that can help is to serve a salad in between the starter and main course. It cleanses the palate and gives you a break so you don't feel as if you are continuously stuffing yourself with meat, which is what leads to that very uncomfortable feeling, especially when you are not used to eating that volume of food. My aunt does a chicory and orange salad with a few mixed leaves and radishes - we all have a little bowl to break up the meal and it is lovely.

Eyck Zimmer

The River Restaurant, Lowry Hotel, Manchester

Christmas should be about spending time with family and friends, not being hectic in the kitchen, so my advice is to sit down and plan your meals. Try to create a menu where you can prepare at least some items a day or so in advance so you only have to worry about the turkey and the vegetables on the day. Make sure that you have all the right equipment and ingredients, avoiding the classic mistake of finding you don't have a big enough roasting tray for the turkey. You can even plan what to do with leftovers to prevent wastage - everyone gets a bit tired of turkey and cranberry sandwiches, so why not make some bubble and squeak fritters? You can use pretty much any leftovers - leeks, onions, brussel sprouts, bacon, cabbage, a couple of chestnuts, anything really. You boil up some potatoes and mash them in with the leftovers, shape the mixture into little circles and pan fry on both sides in oil or goose fat, and finish with a little leftover turkey on top.

Tom Norrington-Davies

The Eagle, London EC1

If Christmas dinner was just a slice of pheasant and loads of bread sauce then that would be me happy. There is absolutely no reason to make bread sauce out of a packet and if you make the real thing you will never go back. Just cut an onion in half and chuck it in a pan with a bay leaf and some cloves. Pour over just enough milk to cover the onion and simmer it until the onion is tender enough that you can squash it with a spoon, then take out the bay leaf and cloves. Add about four slices of good bread - ciabatta makes fantastic bread sauce but sourdough bread is my favourite. Then simply blitz it in a blender. If it looks runny don't forget that the bread carries on absorbing so it should stiffen up.

Simon Rimmer

Greens, Manchester

Cooking for a vegetarian guest is not just about providing an alternative to turkey, but making sure the rest of the meal is accessible. Instead of goose or duck fat, potatoes roast just as well in olive oil. Just before you serve them, toss them in a bit of butter and a touch of paprika, which gives them a wonderful smoky flavour. To make great gravy, fry some onions very slowly to caramelise them, add a tablespoon of tomato puree and cook for about 10 minutes. Pour in a good glug of madeira, bring to the boil and reduce to almost nothing. Add a good glug of red wine and some vegetable stock from the supermarket and again bring to the boil and reduce by half. Either serve it with the onions or strain it. If you want it thicker, add cornflour and whisk in a bit of cold butter at the end- it gives the gravy a beautiful glossy finish.

The Christmas Memories

When I was little, I always look forward for Christmas because I would get to have a lot of presents from my neighbors, friends, relatives and of course from my parents. During this time of the year, all the members of the family are present and for me, spending time together with my relatives is much more than any gift I could get this Christmas. I also love times when we eat and open our presents just beside the Christmas tree. I also remember when I open each socks to try and see if Santa really filled it with chocolates. Much to my surprise when all my desired sweets were inside!

What about you, what's your favorite Christmas memories?

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