my mentee, k, came to boston for a short visit. i always get so excited to see her. we don’t see each other as often since i’ve moved to boston and her schedule has gotten busier with research, being a resident advisor, classes, and all the other things she’s involved in.
every time i see her, i tell her that i want to be like her when i grow up.
she says,”i’m just trying to be like you!”
when we get together, we talk about all the people in our lives that we want to update each other on. she also talks about the people she’s mentoring.
this visit, we got into a long conversation about what it’s like to be a mentor–the rewards, frustrations, sad times, and celebrations. she’s been frustrated with the mentees that just don’t listen. the ones that complain about how hard life is but don’t do anything to change it. the ones we just want to shake, smack upside the head, and say,”get your ish together!”
she said,”there’s a story behind their actions. and i always ask. but, there are still times when i want to tell them to come back to me when they want to actually get ish done.”
how do you navigate those frustrating moments in mentoring relationships?
how do you not feel guilty when you know there are things that are out of your control?
as a sidenote for the cookies: if you wanted to drizzle salted caramel sauce on top of these, i wouldn’t say a thing. (other than pass me some caramel sauce too.)
yield about 3 dozen cookies
1 1/2 sticks of unsalted butter
3/4 cup brown sugar
3/4 cup white sugar
1 cup nutella
1/2 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
preheat oven to 350 and line baking sheet with parchment paper. in the bowl of a stand mixer fitted with a paddle attachment, cream butter until light and fluffy. pour in both sugars and nutella. mix well. beat in the eggs one at a time. add vanilla extract.
sift flour, cocoa, salt, and baking soda into the butter mixture and combine on low speed until incorporated. with a spatula, fold in the chocolate chips. refrigerate the dough for ten minutes.
drop tablespoon-sized dough balls onto prepared baking sheet. bake for 10-12 minutes. cool on baking sheet for a minute before moving cookies to a wire rack to cool completely. but, if you’re like me, you’ll enjoy them warm.