We had a blast chatting with Jamie Rimphanli this week about the incredible work she's doing with Hire Heroes USA - a nonprofit that empowers U.S. military members, veterans, and military spouses to succeed in the workforce. We discuss:

• How her love of diversity and inclusion has come to fruition with her role at Hire Heroes USA
• The joy of being passionate about your work and having an employer that supports and encourages you to take initiative
• Jamie’s experience volunteering at CASA (Court Appointed Special Advocates) and the lasting relationships that remain
• Compassion fatigue, how it happens (especially in the nonprofit world) and the importance of self-care

Follow up links:
hireheroesusa.org
Connect with Jamie on LinkedIn
CASA (Court Appointed Special Advocates)

Music Credits:
Theme song - Jazz from the Kitchen by Nikitaka

RECIPE: Rosemary, Garlic & Lemon Roasted Chicken Thighs with Fingerling Potatoes
Servings: 3

Ingredients:
3 chicken thighs
1 Tsp dried or fresh rosemary
4 cloves of garlic (minced)
1 Tbsp olive oil
1 lemon (squeezed)
3 cups of fingerling potatoes (chopped into 1 inch pieces)
Salt & Pepper to taste

First, marinade your chicken thighs in the olive oil, rosemary, garlic, salt, pepper and lemon for at least 30 minutes. Before placing the chicken in the bag, set some marinade aside. Heat the oven to 400 degrees. On a baking sheet (I used a pie pan), place your thighs in the center and surround them with the roasted potatoes. Pour the marinade you set aside over the potatoes and mix to get everything coated. Bake for 25 minutes on the bottom rack. Then, set the oven to Broil and move the pan to the top rack and broil for another 3-5 minutes. You want the skin to crisp up but not burn. Then, serve and enjoy!