BBQ 3000 chicken wraps

Posted April 5th, 2016 by Josh

This is my favorite chicken wrap recipe. I make this for my family sometimes when we need a quick and easy meal. It is also a nice thing to make for parties since the recipe yields 12 and doesn’t take too much effort to make. Break out the grill and get cooking!

Use Penzeys BBQ 3000 for this delicious dish!

Ingredients

2 whole, boneless, skinless chicken breasts or 4 breast pieces
2 red bell peppers
1 orange or yellow bell pepper
1 small red onion
2 tsp. vegetable oil
2 tsp. BBQ 3000
2 cups shredded lettuce
12 soft tortilla wraps

For the sauce

1/2 cup sour cream
1/4 cup ketchup
1/2-1 tsp. BBQ 3000

Directions

1. Rinse and pat dry the chicken breasts.

2. Cut the onion into rings and quarter each of the bell peppers.

3. Brush the chicken and cut veggies with the vegetable oil and sprinkle them with the BBQ 3000 spice.

4. Over medium heat, grill the chicken for 4-6 minutes per side. The vegetables should be grilled away from direct heat (to avoid burning) for 4-6 minutes as well.

5. Remove the chicken and vegetables from the grill and allow them to cool.

6. Shred lettuce.

7. Warm the tortilla wraps (if desired) for 5 minutes at 350.

8. In a bowl, use a whisk to combine the sour cream, ketchup, and BBQ 3000 to create the sauce.

9. Slice the grilled chicken and bell pepper and dice up the onion rings.

10. In each tortilla shell, add about a tablespoon of sauce and layer with chicken, peppers, onions, and lettuce.

11. Wrap and serve!

I like to dip my wraps in a little sour cream, and sometimes I add guacamole to the wrap, just depending on personal tastes and mood!

Wine White Wine Riesling German Wine

Posted April 4th, 2016 by Arnold

When discussing wine it’s easy to forget about Germany as a producer of quality wine. There was a time when German wines were considered too sweet. Understandable when a country prizes ripeness over vineyard when the cool climate can’t guarantee a fully ripened grape. This is where Riesling comes in as one of the world’s great grapes, and wines, because Riesling produces a wonderful wine. As an added plus, Germany’s reputation for sweet dessert wines keeps Riesling affordable when it gets to the liquor store.

Riesling is a high yielding white grape that produces white wine of the same name. Originating from Germany’s Rhine region, Riesling is an aromatic grape requiring a cool climate to achieve full potential. Given a warm climate and good soil, Riesling ripens abundantly. But here its natural acidity is diluted, producing shy, timid wines timid. Given a cool climate and rocky, sandy soil Riesling produces grapes with a flowery, perfumed aroma and high acidity. With sufficient sunshine the grapes develop intense, subtle flavors.

When grown in Germany, Riesling earns a reputation as one of the world’s noble grapes. A status it keeps in few places around the world. Outside Germany Riesling shines in France’s Alsace region, Austria, Australia and New Zealand. Once upon a time Riesling was used to produce sweet German wines. However, Riesling grapes can produce dry whites and this is where you find some of the finest Rieslings, earning their noble reputation.

Today, German Rieslings are of a dryer style. And the sugar in the sweet ones are balanced by their acidity, making them refreshing rather than overly sweet. The best Rieslings come from areas like Mosel-Saar-Ruwel, the Pfalz and the Nahe. These regions make excellent dry, off dry, and sweet wines. These Rieslings tend towards lighter alcohol (7.5%-9.5%). Rieslings produced here develop a balance between fresh, ripe fruit and delicate acidity.

A good Riesling can be enjoyed young but will benefit from years of ageing. When consumed young they boast flavors of fresh fruit and aromas of apples. Natural acidity provides a crisp finish. That same acidity in less skilfully produced Rieslings will feel hard in the mouth. However, even lesser wines will soften with ageing acquiring flavors of peach, rose blossom and honey. With ageing Rieslings pick up flavors of petroleum. While appropriate and described approvingly by aficionados, it can be unpleasant to neophytes. Those who find notes of petroleum unpleasant in their wines are often happy to with more youthful Rieslings.

France’s Alsace region has been planting Riesling since the late 15th century, today accounting for over 20% of Alsace’s grapes. Due to a combination of local climate and French methods of production, Alsace’s Rieslings differ from Germany‘s Rieslings. The best come from Haut-Rhin in southern Alsace tend to be bone dry, higher in alcohol (up to 12%) with greater roundness in the mouth. And contrary to German methods, Alsatian Rieslings aren’t aged in oak and are more often meant to be aged. It’s not uncommon for these wines to age up to 20 years, developing softer, fruitier flavors after the first three.

As stated earlier, exceptional Rieslings can be produced elsewhere in the world. The best coming from Australia, New Zealand and Austria with admirable examples coming from Washington state. If you’re new to Riesling and anxious to try a bottle, my advice is to go to the source. The idea being you have something to compare future bottles to, knowing what a Riesling should taste like. When you next visit your wine merchant ask for an off dry German Riesling in the $10-$20 dollar range. After that, try the Alsatian model for comparison. After that you’ll have no problem finding Rieslings to suit your palate as well as your pocket book.

Recipes for Salad Dressing

Posted April 3rd, 2016 by Jarvis

This works everytime and is great on a mixed greens salad (not a Caesar salad):

– three parts extra virgin olive oil
– one part red wine vinegar (or balsamic)
– honey to taste (usually about half a tablespoon) or sugar (not brown)
– chopped garlic to taste (about 1 tsp)
– 1 tsp dried mustard
– 1 tsp of lemon juice
– ground pepper to taste

Mix by shaking in a closed container until vinegar and oil mix evenly and add to salad contents just before you want to eat and toss gently.

We like to mix it up for variety in our salad (using the same dressing), by adding a nut variety for crunch (pecans, pine nut, walnut, almond) and a fruit for texture (apple pieces or dried cranberries) and or a cheese for zing (blue or soft mozzarella).

Enjoy!

Quick chicken quesadillas

Posted April 3rd, 2016 by Trinidad

Love quesadillas, but wish they were a bit more simple?  Look no further!  There are different options while cooking up this yummy Mexican treat without chopping, sauteing, and sweating!  I am including more than one option for certain ingredients, but promise these will be the yummiest, most satisfying, and simplest quesadillas you have ever made! 

Ingredient list

1/2 tablespoon butter
Flour tortilla shells
2/3 cup shredded Colby Jack cheese per quesadilla
1/3 cup cooked, chopped chicken per quesadilla (you can simplify this step by buying pre-cooked, pre-chopped chicken in your store’s lunch meat section).

1/4 Cup finely chopped sweet Vidalia onion, sauted until tender OR 1/2 teaspoon of onion powder (sprinkled evenly over cheese)

Sprinkle of garlic powder
Sour cream
Salsa or Picante Sauce (depending on your preference)

Directions

To get started, heat a large skillet, melting the butter in skillet.  Put first tortilla shell in the bottom of the skillet, then put in half of the cheese. 

Next, add the chicken and onion (if using onion powder do not add yet). 

Then top with remaining cheese, (add onion powder to the top of the cheese if you opted for the powder), and sprinkle with garlic powder. 

Put another tortilla shell on top of cheese and cover for 2-3 minutes. 

Uncover, and flip when bottom side is light golden brown. 

Cook second side until it is also light golden brown. 

Serve with salsa and sour cream.  It will be a family favorite for sure!

I discovered this yummy alternative to quesadillas while we were short on groceries, and it has been a family favorite since!  Another option (which is truly my favorite), is to add honey ham, instead of the chicken.  I buy the standard honey ham lunch meat and tear it into pieces and omit the chicken.  This recipe would be delicious with steak as well.  Get creative and add your own favorite meat to this recipe!

Gin Sling Cocktail

Posted April 2nd, 2016 by Garry

A Gin Sling cocktail is a bit like an alcoholic version of lemonade. It is similar to its cousin, a Gin Slinger, but is a little more complicated. While the Gin Slinger is a much simpler, basic drink with just a few ingredients, the Gin Slinger involves a good deal more of both the ingredients and the method of preparation. The lucky thing is that even with all the extra parts, it is still an easy cocktail to create and requires little to no skill. If you can pour liquid, you can make this drink! 

Gin Sling cocktails are perfect to make on a lazy day, when the heat is too much and the average lemonade just doesn’t do the relaxing trick. This refreshing combination of fresh lemon juice, powdered sugar, gin, water, and Angostura bitters is a wonderful recipe for the summertime, and the recipe can be multiplied easily to fill a pitcher for a party. Whip up a batch of these and serve them ice-cold to cool off all your guests at your next gathering! 

GIN SLING COCKTAIL RECIPE

INGREDIENTS

Large chunk of ice
Juice of 3/4 lemon
1/2 tablespoon powdered (confectioner’s) sugar
1 measure gin
Still water
Slice of lemon, for garnish
Dash of Angostura bitters

DIRECTIONS

1. Chill a lowball glass by filling it with ice and cold water. Empty it once it is cold and frosted, then place the large chunk of ice in it.

2. Add the fresh lemon juice, powdered sugar, and the gin. 

3. Fill the glass with still water and stir gently to mix. 

4. Add the slice of lemon to garnish by floating it on the top of the drink.

5. Add a dash of Angostura bitters to the drink before serving. Serve and enjoy! 

Chicken Parmesan, tomato sauce, chicken and cheese

Posted April 2nd, 2016 by Guillermo

I absolutely love chicken Parmesan. The combination of flavorful tomato sauce, tender juicy chicken, and tasty cheese makes this one of my favorite dishes. However, I never used to eat it often, because I knew it was high in fat. When I discovered a way to reduce the fat and calories, I was eager to try it out – and it worked. I now eat chicken Parmesan guilt-free with this recipe, and actually, I think this version tastes better than the fattier version.

You will Need:

4 boneless, skinless chicken breasts
2 cups plain or seasoned breadcrumbs
1 tablespoon Italian spices
1 teaspoon salt
1 teaspoon ground pepper, to taste
2 medium tomatoes, chopped
2 cups Egg Beaters (all the protein and goodness of eggs, without the cholesterol!)
16 ounces marinara sauce/spaghetti sauce
1/2 cup low fat Parmesan cheese
16 ounces angel hair pasta (or use whole wheat angel hair, for the benefits of whole grains)

To Make:

1. Preheat oven to 350 degrees F.

2. Boil and season water with a pinch of salt. Add angel hair pasta, cook for just 6-7 minutes, as pasta is so thin it gets al dente quickly.

3. Mix bread crumbs and seasonings on a separate plate. Coat chicken breast in egg beaters and then coat in bread crumb mixture.

4. Spray saute pan with cooking spray, place over medium heat, and add 1 teaspoon olive oil.

5. Sear coated chicken breast in pan until golden brown on both sides – do not over cook! Remove chicken.

6. Spray cooking spray on casserole dish. Place chicken in dish, cover with marinara sauce, sprinkle Parmesan cheese liberally over chicken. Cover with foil and bake for 30 minutes, or until chicken is no longer pink near the bone.

7. Place chicken and sauce over angel hair pasta when done baking. Sprinkle more Parmesan cheese on top. Garnish with parsley and chopped tomatoes, if desired.

Serves: 4-8

Images of Oktoberfest – overflowing beer steins, overweight men in lederhosen, Chad Johnson leading the chicken dance, andwine?

Yep. No celebration of Oktoberfest would be complete without a discussion of German wine – at least not in this space.

German wines are easy enough to understand. You start with one word and go from there:

Riesling.

There are other grapes grown in Germany – a couple of white varietals, and I’ve seen a rare bottle of ros or red from that corner of the world. None of them, however, have the tradition or quality of the Riesling grape grown in the valleys of the Rhine and Mosel
rivers.

Until recently, German wines have been marketed sparingly to American consumers – partly due to the steadfast German tradition of not including a translation guide to the labels for we U.S. monoglots. While some German wineries have started doing “easier to understand” labels, we need a quick German vocabulary lesson in the interim.

Most people think of Riesling as sweet wine. A good number of them are not. German vintners are very helpful – they give you a fair idea of what you’re getting before you open the bottle. If you see the lone word “Riesling” on a bottle, you can be certain that the wine will be somewhat sweet.If you see “trocken” on a bottle – this means “dry.” Many trocken Rieslings taste almost like sauvignon blancs. “Halbtrocken” means “half-dry” (or “demi-sweet” if you prefer). Almost all Rieslings have pronounced fruit characteristics – apple, pear, and citrus are most common.

German wine law also requires a vintner to identify the quality and style of wine they’re producing. There are two major classes of German wine – Tafelwein (table wine), rarely seen in the United States, and Qualittswein (quality wine), which includes almost everything you’ll find in a typical store. Within the Qualittswein designation, there are two sub-classes. I won’t go into the German, but the labels include their respective abbreviations: QbA and QmP.

Any German wine from one of the thirteen major wine regions (the four top ones are Rheinhessen, Rheingau, Mosel-Saar-Ruwer, and Pfalz) that’s ranked as “basic quality wine” will be labeled QbA.

QmP wines, though – are the really good ones. They are given one of the following designations in increasing level of quality: Kabinett (usually light and semi-dry), Sptlese (medium style, with more body and a more intense flavor from a little extra ripening of the grapes), and Auslese (full-style, made from hand-picked grapes that are well-ripened). There are other designations above these three – but they’re going to be out of the price range of the Vine. If you get one of those three designations, you’ll have a solid product.

As a side note, Germany is the world’s foremost producer of Eiswein (Ice Wine) – which is a delicious dessert wine made from grapes left on the vine until they freeze. Definitely worth trying sometime.

Riesling may be one of the world’s most food-friendly wines. While Riesling makes a good aperitif or dessert wine, you can pair one with just about anything. A Spatlese halbtrocken will go with just about anything – from chicken to pork to roasted vegetables to smoked salmon, or real wine killers like asparagus. I’ve done a Riesling with cream of Portobello mushroom soup, and it was fabulous. Drier Rieslings are probably the best pairing on the planet for spicy Thai, Chinese, or Indian dishes – especially if they’re loaded with ginger or curry. About the only thing I absolutely wouldn’t have a Riesling with would be a good cut of steak. But if you want goulash or stroganoff, you’ll be in business.

I’m going to taste three Rieslings here. Doing a side-by-side-by-side tasting would prove fascinating, as you can easily taste the difference among different “preparations” of similar grapes from a relatively small area.

Schmitt Sohne 2005 Riesling Sptlese – One of the more inexpensive Sptleses that you’ll find on the market, Schmitt Sohne’s offerings are easily recognizable by the smiley-faced sun on the front of the bottle (not to be confused with “Mr. Smiley” of the former Kentucky
license plates). Schmitt Sohne is the largest German exporter (in terms of volume) to the U.S.
As I mentioned, a “Sptlese” definition means that the grapes ripened a bit more, meaning more sugar in the grapes, a higher alcohol content, and generally a more complex flavor. The nose of this is a bit less pronounced than many regular Rieslings – with a combination of apple and wood. The wine hits your tongue with a sweet punch of apples and honey, which then quickly turns citrusy in its very full body. The taste (nectarines?) melts easily into the finish of the wine, which is long and tart – with just a hint of spice at the very end. A good strong cheese and some apples with this wine would make a fabulous dessert – made even better by the fact that you paid $8-10 for the bottle. A great way to end a meal or start a picnic.

Bollig-Lehnert 2006 Riesling Kabinett – A good, solid choice if you’re going to be looking for a Kabinett. Inside this traditional green tapered bottle lies a very respectable wine. The nose of this wine carries extremely clean fragrances – a little fruit and springtime. The first taste of the wine is very gentle and fruity, but not overwhelmingly sweet. (I’m surprised that this didn’t get a “halbtrocken” designation.) The overall flavor is full of peaches and honey – full bodied and long lasting. The finish ends with a quick uptick of tartness. The wine is extremely complex – you may find yourself tasting slightly different things from sip to sip, which isn’t uncommon with Riesling. Foodwise, this may be one of the most flexible wines you can run into. It’s not so sweet that you couldn’t have it with a basic chicken or pork dish – but this would work extremely well with peppery food. Mexican food, especially a spicy enchilada sauce or any kind of salsa, would be a nice complement for the fruity backbone of this wine. It’ll set you back $11-14, but if you need an extremely flexible wine – for instance, if you just don’t know what you’re having for dinner, or you’re out and you want a bottle for several people, this is a great choice.

Selbach 2006 Riesling Dry – As Riesling continues its resurgence among American consumers, savvy German winemakers are making some changes in their labeling. Much as some of the French producers now put the grape varietal on the bottle to increase their market share in the States, so are German winemakers giving monolingual Americans a little more of a hint as to what they’re drinking. A few years ago, this wine would simply have been labeled “trocken.” You’ll recognize the Selbach immediately by the multicolored, stylized fish on the bottle. The wine has an initial clean scent of pineapples. Once it hits your tongue, though, you know you’ve got a completely different animal than our previous two selections. This wine is very dry, with fresh lemon and tart apples on your tongue. While the wine is quite full-bodied, it’s not nearly as fat as the other two wines I’ve mentioned. The finish is light and crisp with a lingering tartness. This wine is really best enjoyed with food. Dry Rieslings tend to be less complex than their cousins, and they’re really a bit too dry by my tastes for either before or after dinner. But if you have this with a meal – anything loaded with garlic and spice will be balanced exceptionally by this wine. As you’ve undoubtedly picked up, I love Thai cooking – and this wine seems to be created specifically as a food pairing for lemongrass and fish sauce. Sushi also works exceptionally well with the Selbach. It’s been a favorite of mine for quite some time. $8-11.

Until next time – Zum Wohl!

Sauce Spread Dips

Posted April 1st, 2016 by Brent

This recipe can be made with real crab meat, but the difference in taste is minimal. It is a substantial snack and it could be served hot. However, the point of this recipe is to make it easy, cheap, and convenient even for the guys to make.

Ingredients:
16 oz. flaked imitation crab
8 oz. sour cream
1/2 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Mrs. Dash Garlic & Herb
3 shakes of Tabasco Sauce
1 small onion diced
3 tablespoons finely diced almonds (OPTIONAL)

Chop up the flaked imitation crab meat
Add salt, pepper, garlic & herb, Tabasco sauce and onion
Mix well
Mix in sour cream and mayonnaise
Blend well
Finally, add the diced almonds (if choosing to use)
Refrigerate in covered bowl

Can be made day ahead. Serve on favorite crackers.

MAKING YOUR OWN CONCRETE GALOSHES

Posted May 27th, 2015 by Duken

In order for all of us at CrazyCL to provide some sort of an entertainment factor that will not be frowned upon in the Internet community, this will be what can be considered the first article.  Concrete Galoshes day is the 3rd 5th day holiday conceived by my cousin Steve and I.  It was originally meant to represent the end of Summer, by encasing our feet in concrete to simulate the wearing of shoes again and the end of the shoe-less summer.  Instead, it has proven to be something much greater than that, a ritual if you must, to signify our stead-fast attitudes toward hurricanes.  You see, in Palm Beach County, there has not been a hurricane that has hit when we perform this feat.  My cousin and I get many (oh, they’re just crazy’s) when we do this.  But the fact remains that we provide a much needed protection for our homes and our cousin’s homes when we encase our feet in cement on September 5th.  

A collection of galoshes from years past.  So far this millennium, we have only missed CG’s day only twice, 2004 and 2005 and see what happened!

This 2011 Concrete Galoshes day, we shall attempt to have the ordeal LIVE on the Internet, so all can see the legend in action.

MAKING YOUR OWN CONCRETE GALOSHES

First you will have to start with some type of basic forms, cardboard boxes are traditional, but plastic boxes are acceptable.  You will need plastic bags for your feet and for your boxes(if you are using cardboard), masking or duct tape and (2) 50 or 60 pound bags of quick set concrete.  Also, you will need to gather food and drink and portable shelter and anything you may think you will need if you are unable to move for at least 6 hours.  I have made a portable biker buddy for when I have to pee, but cousin Steve just stands up and gets some rather impressive distance.  We usually have a hose, some tunes and a good supply of beer.  On September 5th, it is best to be finished pouring your concrete galoshes before dark.  Rubber gloves and shoes on your feet have proven to be a wise move as the cement has lime in it and it gets warm or even HOT as it cures.  If you plan to walk any distance wearing your cement overshoes, 2 pairs of socks would be a good idea.  My personal preference is to throw tomahawks while wearing concrete overshoes on concrete galoshes day.  Also since I make my concrete galoshes only 40 pounds each, the addition of some re-bar helps in strength.  

Now the hardest part of this endeavor, is mixing and pouring your concrete into the forms.  Help is allowed in pouring, but mixing should be done by each individual them self.  Pre made plastic forms are much easier than cardboard, but should be coated lightly with some sort of vegetable oil for easy release and reuse next year.  I will usually pour one inch of crete into each mold to start and add re-bar for the final pour.  It is not recommended using hydraulic cement solely for shoes as it expands and may crush your feet as it cooks them, but a little as an additive is ok.  As long as you are prepared before you start, the experience is not dreadful.  I like to leave my concrete galoshes on until 12 or later and remove them with a hammer and chisel.  

Do not forget to engrave the year on your galoshes while they are still wet.  They will make a fine addition to the garden when you are finished.

Enjoy your Concrete Galoshes Day on September 5th.

Oh Yeh!   Try to stay away from deep water.

My truck is possessed

Posted May 26th, 2015 by Duken

My truck is possessed!  For the last 10 months my truck has full control of when I leave work each day.  I had to have my engine replaced about the middle of August of 2010 and my starter seems to have a mind of it’s own.  So far as I can figure, my starter will do absolutely nothing or it will start the engine.  I have a 13 mile stretch down a highway  and then make a right turn and go another 9 miles to get home.  My truck will take between 5 and 50 seconds to start, there is no struggling to turn over, the battery has been replaced, relays have been swapped and connections have been checked and checked again.  Now I turn the key and hold it and the truck starts when it is good and ready.  I do not know if it delays me to keep me from being in an accident or if it  has other intentions.  Either way there seem to be some weird forces at work here.  Sometimes it will go for days and start every time and sometimes it will do it every day for weeks.  My wife has named our truck Manya.

She says that Manya is a good girl, but I think she is trying to teach me a lesson for neglecting her to the point of having to replace the engine.  Once she starts, she will go all day on and off with no interruptions.  There are a few things that I have noticed over the months and they are that she will start every time if she has been off for less than 3 hours.  She will behave better if I have paid attention to her like washing or checking fluids.  And she acts up the most when she has been sitting in hot weather for over 7 hours.  My mechanic wants me to bring her in, but I am getting use to having another woman control my life.  Does that make me a bigamist?  At this point it has been amusing and sometimes comical.  I will keep everyone informed about any further bazaar happenings like talking and the such.

Reactions

Posted April 3rd, 2014 by Duken

Denial/Trivializing

In the beginning, victims often trivialize the behavior (“He is just trying to be funny.”) and they deny how it makes them feel (“Why should I be bothered? I will just ignore him.”). Sooner or later the victim will usually have to face the truth, which is that they do not find the behavior funny but are bothered by it, and that they do not manage to ignore the guy.

Emotional Numbness

After a shocking experience (realizing one’s powerlessness) one sometimes feels emotionally numb. Events that usually would trigger strong emotions are suddenly looked at from a purely rational perspective.

Guilt

Often the victim is advised by friends not to blame herself for what has happened. Equally often the victim is unable to put this well-meant advice into practice.

It is important to understand that the victim faces a very difficult dilemma: if she is not to blame for what has happened, how can she ensure that it will never happen again? By blaming herself she can avoid facing her own powerlessness.  As a result, victims are often not very picky when it comes to finding a long list of reasons why they are to blame. Friends can help her to determine that some items on the list are not entirely convincing: “If I didn’t take the early train to work I never would have met that guy and it would never have happened.” Other items on the list may be more open to debate: “That guy always made me uncomfortable. I should not have agreed to meet him late at night at his office for a meeting.” It is important that the victim evaluates carefully any potential contribution to the events. She can then decide to adjust her behavior in the future, allowing her to feel in control that this experience will not repeat. However, she does not need to feel guilty about her behavior in the past once she realizes that she acted like this only because she was not fully aware of how negative the consequences could be. (She may have expected moments of discomfort, but not THIS). Once she sees that her action was based on ignorance, she will probably find it easy to forgive herself.

Fear/Distrust

The victim is usually afraid that the harassment will continue, or, if she is far away from the harasser, that another person will start harassing her.  It is difficult for her to trust anyone.

Negotiating

Victims often look at their problem in a very rational way. Negotiations of the type: “If I do not complain, can I continue my career?” can help her to find a solution and to regain control over the situation. Even if they don’t seem to lead anywhere, they help by clarifying priorities.

Rage/Anger/Frustration

The experience of powerlessness often triggers rage, anger and frustration.

Sadness

When the anger and rage ease off, victims often feel deep sadness.

Forgiveness/Generosity

Sometimes victims come to a point where they forgive the harasser.  This is often the case if the victim realizes that her problems are mostly related to her experiencing powerlessness, and not to the specific harassment she experienced (a car accident may have triggered a similar response). Finding the generosity within to forgive the harasser and to let go of the hurt can be an empowering choice.

Assertiveness/Selfdefense

After working through the experience, victims often decide to change their strategies for interactions with harassers.  Rather than ignoring the behavior, they assert themselves and confront the harasser.

Proactivity

While the experience of powerlessness is still valid, victims often realize that they are not powerless about everything.  They can affect the world around them, at least in small ways. For example, the victim might decide to speak out about her experience, to increase awareness and to be available as a support person for others who go through a similar crisis.

Employer

Posted April 3rd, 2014 by Duken

Goals

The general goal of the employer is to represent what s/he perceives as the interests of the institution.

Avoid Litigation

One of the primary goals is to avoid litigation, because litigation and possibly losing a court case are very expensive, and also negatively affect the reputation of the institution.

Avoid Scandal

The employer will like to keep a low profile. Any media coverage, for instance, will jeopardize the reputation of the institution.

Save Resources (Money, Time)

The employer needs to wisely allocate the resources of the institution, and will try to minimize the cost of the investigation.

Keep Successful Employees

The employer will be reluctant to give up on employees crucial to the success of the enterprise.

Be Consistent With Mission and Institutional Culture

Consistent with the mission of the institution, the employer is likely to be biased either towards the victim or the alleged harasser. If having a harassment-free, women-friendly workplace is high on the list, the employer may try to get rid of a “morally sick harasser”, and will be biased against the alleged harasser. If the quality of work is more important, the employer may hope to keep a top-notch employee that is crucial to the success of the institution. In this case, the employer will probably be biased against a “mentally unstable troublemaker”.  Any such bias towards the alleged harasser or the victim may have a much larger impact on the outcome of an investigation than the facts.

(Re-)actions

Legal Outlook

Trying to avoid a law suit, employers rarely follow their gut feelings, but they are directed in every action by the institution’s lawyers. This often eliminates straightforward and honest communication, and makes it very difficult to find satisfactory informal solutions to the conflict.

Being Diplomatic

Trying to avoid litigation or a scandal, employers will try hard to keep both parties satisfied, and make them feel like they receive all the support they need.  He or she may try to calm them down, by saying to the victim: “We are sorry this happened. We will take care of the situation and make sure this will not happen again.” and to the alleged harasser: “We trust you 100%. We are sure the issue can be solved in a way that is satisfactory for everybody.”
Delaying or slowing down an investigation may also be a good strategy, as this may wear the parties out, and makes them less likely to fight the outcome of the investigation.

Determining Resources For Investigation

One way in which an employer may bias the outcome of an investigation is by determining the resources assigned to the investigation. For example, he or she may appoint a staff member who is not sufficiently trained and does not have much clout within the institution and is thus unlikely to turn up compelling evidence.

Intimidation &Threats

Employers sometimes use their power by intimidating or threatening victims, investigators, or anyone whose actions might cause an undesired outcome.

Isolate Victim or Harasser

Employers will usually discourage that the parties involved talk to anyone about the incidence. While neither the victim nor the alleged harasser usually feel like talking about the experience with many people, their silence can also create a sense of isolation. This can lead to a lack of support later  when they want to fight what they perceive as an injust decision. In fact, the employer’s bias (towards victim or alleged harasser) can often be determined by looking at who is temporarily removed from the workplace (while the investigation lasts).