Barbara Jezior
Barbara worked as a research psychologist for an Army R&D facility for 20 years and had a very successful federal career during which she served in a number of capacities including project officer, supervisor and senior staff advisor. For 10 of those years, she conducted market surveys world-wide which researched the food preferences and eating habits of military personnel. She authored numerous government technical publications and conference papers presenting the survey findings.
During her federal service, she was one of a small number of civilians selected to attend the prestigious U.S. Army War College. The War College subsequently "borrowed” her from her home agency for a year to be an instructor in its Leadership Department. During that time she published two articles in the War College’s quarterly journal, one of which is very frequently referenced in military publications in the U.S. and other countries as it described with futuristic technologies for urban warfare.
After leaving the government, her professional background in food combined with a life-long love of cooking, led to her working for a gourmet concern in Massachusetts, where she developed recipes and wrote food articles.
Shortly after moving to California in 2005, she enrolled in a federal income tax course, obtained California certification, and has been working for a major income tax preparation firm on a seasonal basis ever since. She also works part-time as a personal chef.
Many years of piano lessons drove her passions for classical music and opera, her main “hobby” areas.
Her academic credentials include a M.S. Degree in Psychology from Fitchburg State College in Massachusetts, a Diploma in Strategic Studies from the Army War College, and graduate courses in Human Factors Engineering at Northeastern University.
The lights of her life are her three children and four grandchildren.
Latest Articles
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A Recipe for S'chee, a Russian Cabbage, Beef, and Sauerkraut Soup
S'chee, an ages-old Russian peasants' soup, is hearty, healthy comfort food. This recipe calls for topping the beef-cabbage mix with sour cream and dill.
Jan 27, 2011
- Barbara Jezior
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A Kale Soup Recipe with Potatoes and Smoked Kielbasa
A variant of Portuguese Kale Soup, this recipe is quick, easy, cheap and full of nutrients. It gets a special flavor note from smoked Polish kielbasa.
Jan 20, 2011
- Barbara Jezior
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A Bigos Recipe With Pork, Kielbasa, Cabbage, Sauerkraut and Apple
Bigos, Polish hunter's stew, is an easy, one-dish meal that's do-ahead and features left-over pork, smoked Polish kielbasa, vegetables, sauerkraut and dill.
Jan 8, 2011
- Barbara Jezior
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Tax Rules for Residential Rental Property Deductions and Income
Residential rental property tax advantages are many. Here are IRS definitions of rental income types, allowable tax deductions, and non-deductible expenses.
Jan 4, 2011
- Barbara Jezior
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Pork and America's Fixation With Fat -- Is Low-fat the Way to Go?
The trend with pork has been to make it low-fat, robbing it of its superb flavor. To alter a pig in this way may not at all be necessary.
Oct 6, 2010
- Barbara Jezior
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A Recipe for Black Beans and Rice - Southwestern Style
This black beans and rice recipe is pure comfort food with flavors of onion, garlic, bacon, cilantro and Tabasco. Jazzed up canned beans are a shortcut.
Sep 1, 2010
- Barbara Jezior
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Capital Gains and Schedule D of the IRS 1040 Income Tax Return
The 1040 Schedule D reports the taxpayer's capital gains and losses. Here are some basic terms and definitions the taxpayer needs to know to fill it out.
Aug 27, 2010
- Barbara Jezior
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Recipe for Chicken Salad and Rice with Lemon and Oregano Accents
Here's a delicious, healthy, flexible, easy chicken salad recipe that's a meal-in-one. Using a Japanese rice cooker would make it even easier.
Aug 19, 2010
- Barbara Jezior
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Self-Employment and Schedule C of the IRS 1040 Income Tax Return
The IRS Schedule C is for U.S. taxpayers in business for themselves. Here are some of its requirements and a list of tax deductions for the self-employed.
Aug 17, 2010
- Barbara Jezior
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Southwest Gazpacho Recipe With Shrimp, Chipotles, Avocado & Corn
This recipe for gazpacho is Southwestern style. It's a delicious gourmet summer entrée or appetizer that is healthy, simple, and do-ahead.
Jul 30, 2010
- Barbara Jezior
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