I finally got my Global Entry application finished today. Here are some thoughts if you want to do the same.
- It’s going to be tough if you don’t have a Global Entry office in your city. San Francisco is the only office in Northern California, it would suck to be in Sacramento and beyond.
- The application process is fairly simple, but they will tell you there are 30 days to do the final interview and the next appointment is in 6 months.
- You can do a walk-in, but there’s no guarantee you will be seen. I sat for 6 1/2 hours and was sent away at 8 pm. There were people waiting from Davis and other areas, so I was lucky enough to be local.
- Get there at 7:00 am, don’t even bother walking in after noon. Today I only waited 3 1/2 hours and got it done.
- Bring your laptop and charging cables. It’s a long time to wait and you’re going to kill your phone’s battery playing games and checking Facebook.
- It’s probably not worth the effort if you only fly international once a year or so. It took me 10 hours of waiting to save 30-40 minutes in customs on each trip.
- The folks running the office are working as hard as they can, don’t throw shade at them. They blast through the interviews and try to get as many people out the door as possible. It’s a popular program that is not getting the support it needs from higher above.
- Bring the following items
- Your passport. To be safe, make sure there are more than 6 months left before it expires.
- Your driver’s license. Or something else that proves you live at the current address
- Your Global Entry id number. This will be on the letter you receive or go to the web site and look for the number that starts with 9
I’ve been a big proponent of owning your online persona. I put together this article on how to do this and why it is important: Students: build your brand and get your dream job.
My niece, Meghan Drake , has been destroying the softball field since she was knee-high to a grasshopper. She’s inherited her dad’s ability to crush the ball and beats us all at defense. Meghan’s getting ready for college and it’s time to own her online profile.
Meghan Drake now has a blog, which consolidates her Twitter feed, Facebook Page posts, and YouTube videos.
My travel buddy Durward is joining me on my next trip to India. While I’ve had the opportunity to visit Bangalore many times, this is his first trip to India. I’ve been collecting some tips and thought I’d share them. Please note, this is not a travel list for all of India, rather more specifically for those working for American companies that have an office in Bangalore.
Continue reading “Your first trip to Bangalore”
There’s nothing like a bunch of squeeling puppies in the house. Puppy breath should be bottled in the air freshener aisle. And then you’ve got proud momma watching over her brood. While she’s got everything under control, there comes a point where she could use a helping hand.
This recipe for cream of wheat custard was used regularly at Alcala Pet Care for litters of show poodles and bichons. It’s easy to make, highly digestible, full of protein, and quite tasty. We also made many batches for our friends that were fighting AIDS, as it is one of the few dishes that are palatable and healthy while your immune system is down.
While this is for the puppies, you’ll probably want to scoop out some for yourself. Just heat with some milk and sugar for breakfast.
We’d feed this to the nursing mama a couple weeks after the puppies are born and you can feed it to the puppies as they begin weaning.
- 2 Qts. 1% milk
- 1/4 cup sugar
- 1 cup Cream of Wheat
- 1 large or 2 small eggs
In a double boiler add milk, sugar, and cream of wheat. Stir and cook until the sugar and cream of wheat are well dissolved and cooked. It takes about twenty minutes for this to take place.
In a small dish whisk eggs and slowly add small amounts of hot milk mixture to eggs. Add egg mixture slowly to milk in pan whisking during the process. After stirring well cover pan and turn the heat to low and cook for approximately 45 minutes.
Do not remove lid until finished. Remove from heat and cool.