11 years ago, I was searching for a job that wouldn’t be subject to the whims of the economy. I had been laid off twice from jobs in the corporate world. Then the call came. Mike Barone was on the phone, asking me if I was interested in the part-time customer service “floater” position at the City of Eden Prairie. He didn’t have to ask twice.Growing up in small-town North Dakota in the ‘60’s and ‘70’s seems desolate to me now, but it was all I knew back then. Our black and white TV got two channels, plus a couple of fuzzy channels that occasionally treated us to an episode of “Hawaii 5-0. “Leave it to Beaver” and “Father Knows Best” were daily staples. We never did get to see “Pop-eye the Sailor Man” like my lucky friend who had cable TV. My mom assured us that cable TV was an unnecessary luxury, in the same category as having more than one telephone.
I grew up envisioning my future self as something like a blend of Donna Reed from “The Donna Reed Show,” and June Cleaver from “Leave it to Beaver.” In other words, I wanted to be a 1950’s housewife in a perfectly ironed and starched housedress. I loved the idea of baking cookies and creating casseroles (aka: hot dishes) for a perfect family. Never mind that I avoid ironing at all costs. My recipe for porcupine meatballs can be found at the end of this article.
Following that dream, I majored in home economics at the University of North Dakota (home of the Fighting Sioux). I chose that school over the alternative, North Dakota State University in Fargo, because I didn’t want to take the sewing classes that were required in Fargo. I can barely sew on a button, even today. Apparently, my professors at UND had a different idea about my future than I did. Rather than the endless recipe experimentation that I had dreamed of, I ended up interning in hospital kitchens and college cafeterias. Institutional food service still leaves a bad taste in my mouth. The current trend toward stainless steel appliances will never be reflected at my house, as I associate the cold, gleaming stainless steel sinks and counters in those cafeterias with the hairnets and white polyester uniforms I was required to wear in those days. With my thin hair, hairnets aren’t my best accessory.
I graduated college and entered the world of work in the middle of the 1981 recession. I took a part-time job as a supervisor at a nursing home kitchen, and a second job as a dietary aid at Abbott-Northwestern Hospital. Drudgery, all of it. Over the years, I held many different positions, from public health case worker, to corporate jobs requiring 70 hour work weeks. My current position offers more balance and opportunity than any of these jobs.
My job as a floater is full of variety, always providing me with new challenges and opportunities. A 
typical day for me is, well, always changing. What might start out as a quiet day to play paperwork catch-up can change with a single phone call. Perhaps Sue at the Senior Center will call to say “Mary is out of the office today, do you think you could come over and help out?” “Sure, I can come until 2:30, but then Parks needs me until the end of the day”, may be my answer. Or maybe the Water Plant needs coverage, which means working 7:30 a.m. to 3:30 p.m. in the most beautiful offices in the City. It is great to get to know so many of my fellow employees, and learn what their job involves. I always appreciate their patience with me, as I try to get up to speed in my job of the day. It’s time for me to sign off; I need to get over to the Senior Center and cover their offices while they attend a staff meeting.
Porcupine Meatballs
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
• 1 1/2 pound lean ground beef
• 2/3 cup long-grain rice, uncooked
• 1/2 cup water
• 1/4 cup finely chopped onion
• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 large can (15 ounces) tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce
Preparation:
Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned salt, garlic powder, and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.
Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs. Cover and bake at 350° F. oven for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer. (Porcupine meatballs serve 4 to 6. )
