Problem: Article: You may be inclined towards information technology work, even if you haven't given it much thought before. If you have a computer and use it for more than just homework, games, chatting with friends and casually browsing the web, then you may have the right stuff for the job. IT work involves a lot of puzzles and experimentation. This makes it great for folks who like making connections and solving problems. People who want to go into IT should be able to work independently. This means that you must be able to solve problems on your own, and able to push yourself to improve. IT is a large field, so it's worth it to focus on sectors that reflect what you love. For instance, if you love computer games, focus on that! Look into "IT computer gaming careers" and you might learn about Its field you never knew existed, from game testing to writing game software to gaming customer support. You may love computer games, but that doesn't mean you're suited to every gaming job. Your personality shapes your talents as much as your passion does. There are hundreds of IT job descriptions out there, but most of them fall into three categories: consultant, project manager, and developer. The one which suits you most will depend on your personality. Look into consulting if you've ever dreamed of having your own advice column. Consultants work independently and dish out advice and expertise to multiple entities; the best consultants are friendly, patient, and helpful. If you're good at getting organized and inspiring people, consider being a project manager. Not all project managers are as rigid as Darth Vader. Successful ones are energetic, focused, and good at seeing the big picture. If you're bursting with ideas, look into being a developer. These workers are the creative side of IT: they invent new strategies and fix their own mistakes. Many IT gurus love to assist people. If you're just dipping your toes into the world of IT, investigate to see if you have someone in your friendly or professional network who can tell you about the basics of your chosen field. There's nothing wrong with networking, so don't be shy about asking questions. Find a role model. If you know someone with your dream job, it's especially important to talk to them! Meet for coffee and ask them about their career arc. What kind of education do they have? What do they know now that they wish they'd known before? If you don't know your career role model personally, that's fine too. Try looking at the LinkedIn pages of folks with jobs you admire. What sorts of experiences have they racked up? What do they emphasize about themselves?
Summary: Decide if you're suited to IT. Identify your passions and work with them. Focus based on your work style. Get to know the right people.

Problem: Article: After cleaning up your roast by trimming it of fat, silverskin, and connective tissue, make several slits into the meat, about an inch wide and two inches deep. Make 10 or 12 cuts all over the surface of the meat. Stuffing the roast with aromatic vegetables and a fat source, like bacon, will help to inject flavor and moisture into the meat. For aromatics, use whole cloves of garlic, sprigs of rosemary, thyme, or sage. For adding fat, chopped bacon makes the best addition, but you could also use cold pats of butter. Dry rubs are excellent for venison roasts. You can use a commercial dry rub or mix up your own in a variety of flavors. Use what tastes you like and experiment with different dry rubsit's awfully hard to screw up. Simply take a handful of your dry rub spice mixture and rub it into the outside of the meat. For a basic dry rub, mix up equal portions of oregano, basil, parsley, paprika, onion powder, salt and pepper. For a whole-seed dry rub, toast up a quarter-cup each of fennel seeds, coriander seeds, and cumin seeds in a dry skillet. When they become fragrant, remove them from the pan and crack them with the flat side of a kitchen knife. Mix in dried chili powder, paprika, and brown sugar. Alternatively, you can also brine roasts in a salt brine overnight, which many venison-enthusiasts swear by. Salt-brines can help soften the flavor of the meat and tenderize it. Either way, let the meat refrigerate overnight, or for several hours before baking. Lining the bottom of your baking pan with vegetables will help to keep the meat off the bottom, resulting in a more even distribution of heat, as well as adding flavor and fragrance to the dish. The most-common vegetables for the job are onions, carrots, potatoes, and celery. After rinsing your vegetables, chop them into big piecesdoesn't need to be pretty. You won't need to season the vegetables, since the meat juices will season the vegetables as they cook. Because venison has such a tendency to dry out, it's also good to add a little water or water and chicken stock to the bottom of the pan. This will help to keep the interior of the oven moist, creating a kind of hot climate that will keep the meat from drying out. Set the meat on the bed of vegetables and cover tightly with tin foil. Place into the oven and bake for around three hours, basting periodically with the juices from the bottom of the pan. If you're using a meat thermometer, you can remove the venison when it's reached an internal temperature between 130 F and 150 F, depending on how "done" you like your meat. Any higher and it'll start to toughen. Remove the roast from the pan, but let the meat rest covered for about 10 or 15 minutes before cutting into slices to serve. You can strain the pan drippings to make a nice gravy to serve with the venison.
Summary:
Lard the roast with aromatics and bacon. Coat the roast with dried herbs and refrigerate for several hours. Bake the roast in baking pan on a bed of vegetables. Cover and roast at 325 F for about 3 hours.