Jobless, and dealing with feeling down

Not landing the job, unemployed for so many months, and dealing with mild depression

After being so hyped up with my last job interview, I was really just saddened and dismayed that I didn’t get the job. I haven’t been officially diagnosed with depression, but for anyone who has been unemployed for a long period of time (seven months since I immigrated, but been officially job hunting for four months since I got my green card) it feels like there’s nothing really anything else that will save you from that deep, dark feeling of feeling worthless.

Unemployed? Fight the idleness.

With so much time in my hands, it would make sense that you I should just keep being busy and fight the sad depressing feeling of unworthiness. That’s the most logical thing to do, right? The saying “An idle mind is the devil’s workshop” rings so true, with the devil tinkering with you with depression and hopelessness. I’ve been through it, and I’m just tired of crying. And so for two days now, I’ve been trying to be productive: cooking, promoting my husband’s project, job hunting, chatting with my best friend from half a world away. I will admit, there are still the idle moments where I want to just stop whatever I’m doing and just think why I didn’t get the job I fell in love with. But I need to keep telling myself that I can’t keep wallowing in such things. If you’re stuck in the same rut as I am, no matter what it is, make your mind work, be productive, and do something you can be proud of which won’t make you think you’re worthless. Especially if you are an immigrant like me as well and finding it hard to find jobs, and finding it difficult to network. Find a hobby and develop some skills. It’s always best to tell your future interviewer that despite your unemployed months, you were able to learn something new and be pro-active with a hobby or project.

Right now, I’m considering getting the help of UpwardlyGlobal, which will offer free training to help you get your start in the world of ‘Murica… I mean, America. I am alos giving myself a goal of trying to promote my husband’s project and it helps me think of ways on how I could market it for free and attract people in liking or supporting it. I won’t stop job hunting (and my husband’s looking for a job as well since he resigned from his seasonal job due to bronchitis), but like you, I am waiting for that break as well.


Recipe: Chicken Katsudon

Recipe for Chicken Katsudon

I am new to cooking, and I have realized I have enjoyed it. Being an immigrant and (still) jobless, I needed to do something that actually keeps my mind away from all the worrying and the job hunting, and cooking does that for me.

I have been craving for Chicken Katsudon for about a week and decided to cook some. I know most people use pork for their katsudon, but since I’m not much of a pork fan, I want mine with chicken. Do note it’s not the original japanese recipe, and I had to find substitutes for some of the ingredients, and this is what I have used for my own version of Chicken katsudon. This recipe is good for one serving of Chicken Katsudon. This is also my first time posting a recipe so… go easy on me lol.

Chicken Katsudon

Ingredients for Chicken Katsudon

For coating:

  • 1/2 cup flour
  • 1/2 cup regular bread crumbs (in substitute for japanese panko)
  • 1/2 egg, lightly beaten
  • Vegetable oil, for pan frying
  • a pinch of salt and pepper

For sauce:

  • 1/6 cup water
  • 3 tsp light soy sauce
  • 3 tsp rice vinegar
  • 3 tsp white granulated sugar
  • 1/2 tsp vegetable oil
  • Onion, half rings (as few or as many as desired)
  • small carrot, (julienned) for garnish/topping
  • 1 medium egg, lightly beaten
  • white rice


*For a pack of chicken breasts (which has two halves), I only use half of it which is good for two to three servings, depending on how thick you want your chicken fillet. Cut it horizontally to get your desired thickness.

  1. Pound chicken (optional) and then season with salt and pepper. While waiting for oil to heat up in a pan, dredge chicken in flour, dip in egg, and the cover with breadcrumbs and pan-fry it. Make sure both sides are cooked and golden brown. (I chose not to deep fry. I fried the chicken in medium-high heat)
  2. Slice chicken into strips and set aside and start working on sauce.
  3. In a bowl, mix the water, soy sauce, rice vinegar and sugar. Make sure sugar is dissolved in the mix.
  4. In a pan, put a small amount of vegetable oil on low-medium heat and then when the pan’s heated up, put the sauce mixture into the pan, add the onions, and let it simmer for two minutes.
  5. Put the chicken strips in the sauce and let it simmer and cook for a minute or two.
  6. Pour the lightly beaten egg on top of the chicken strips and cover the pan again and let it simmer. At this time, you could choose to finish cooking. However, I for one want the egg cooked. So I flip the egg-covered chicken strips and make sure that the egg is cooked a little bit more so I let it simmer for 30 seconds to a minute.
  7. Put your rice in a bowl, making sure there’s enough space to put the chicken on. Top the rice with the chicken and the sauce (there wouldn’t be much sauce left in my recipe because it is absorbed by the chicken and mixed into the egg as well). Put carrot as garnish or topping and serve.

It’s pretty easy for a beginner cook like me and my husband and father-in-law loved it when I served it for lunch a couple of days ago. I hope you enjoy it too!

*If you want more sauce, just double the amount of ingredients for the sauce.