Everyone has their own learning style so I can only share with you what worked for me to prepare for the PMP exam ... A couple of caveats before I share … I am an over-preparer. I was slightly terrified to take this exam and likely spent too much money and used too many resources for a normal, non-extreme studier. I justified that I had saved thousands of dollars on a PMP boot camp due to the gracious program at Syracuse and IVMF so I spent a little more on additional resources than I likely would have normally. I learn best when I can see and hear and feel concepts presented in a variety of ways. Because of this, I like to have lots of options. Audio books, podcasts, blog posts, videos, books (printed and virtual), online courses … I go “full immersion” and use all these things to prepare. I satisfied the 35 hours of instruction by enrolling for PMP Certification Preparation through Syracuse University's "Onward to Oppo
Using my Virginia country ham, I made a Keto Ham soup that I've been enjoying all week. Ingredients 2 x Kettle and Fire - Bone Broth Chicken - 16.2 fl. oz. each 2 cups Broccoli, raw, chopped 2 cups Cauliflower, raw, chopped 1/2 cup heavy whipping cream 2 cups shredded cheddar cheese 1 cup diced country ham 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. black pepper Optional toppings: sour cream, shredded cheese, diced green onion, chopped bacon, hot sauce, pico de gallo, etc, Instructions In large stock pot, boil both containers of bone broth. Add chopped, raw broccoli and cauliflower. Cover pot and steam for 5 - 7 minutes until soft. Use hand-held blender to mix vegetables. Add cream and spices. Slowly add in shredded cheese, stirring to help melt evenly. Once soup is blended and smooth, add diced ham. Serve with desired toppings.