Strangest Place for Taking a Conference Call

I live on the phone. In my line of work, I am constantly talking with individuals and groups of people trying to get things accomplished. Like many others in the workforce, I am coordinating calls so often that I have my own conference call number. Most work days, I’m likely to be on conference calls 80% of my time.

Being stuck on the phone these days is nothing like it would have been twenty years ago. With the proliferation of technology (mobile phones, Internet), I can pretty much do my job from almost anywhere that has cell service and a little quiet. This means I can work from home and so may other places around the planet (now if I can just get someone to sponsor me working from a beach in Bora Bora….). I am not alone in this, as Mobile Conferencing company Intercall found out in a recent survey they conducted. Here are some of their more interesting results:

  • 21% of conference calls are taken from a mobile device
  • 82% of people admit to working on non-related activities during calls (let’s get real. This should be a lot closer to 99%)
  • Strangest place people admit to taking a conference call: McDonald’s play place, the racetrack and a fitting room while trying on clothes
  • 39% admit to having dropped off a call without announcing and pretended they stayed.
  • Men are more likely to take a call while in the bathroom (50%) than women (41%)

Check out the whole results here.

Dilled Salmon Cakes

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One of the things people admit to during calls is eating or preparing food. I have done that and may have even made these during a call.

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I have only used canned salmon once before. Both recipes are great, so I think I’ll have to use it more in the future.

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Start by making the sauce.

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Get the salmon ready.

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Make patties and fry.

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A great appetizer, side or even main dish.

Dilled Salmon Cakes

prep 0:0:20 makes 6 ∙ source


  • 1 Can(s) (14-3/4 ounces) pink salmon, drained, skin and bones removed
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) Skim Milk
  • 1/3 Cup(s) liquid egg substitute with yolk or 1 egg, lightly beaten
  • 1 Tablespoon(s) finely chopped onion
  • 1 Tablespoon(s) finely chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 Teaspoon(s) salt (optional)
  • 1/2 Cup(s) Plain Nonfat Yogurt
  • 1/3 Cup(s) seeded, chopped tomato
  • 1/3 Cup(s) seeded, chopped cucumber
  • 1 Tablespoon(s) finely chopped onion
  • 1 Tablespoon(s) finely chopped fresh dill or 1 teaspoon dried dill weed


In small bowl, combine sauce ingredients; mix well. Cover and chill while making salmon cakes. In medium bowl, combine ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties. Lightly spray large nonstick skillet with cooking spray. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.

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Categories: appetizer, kosher, Main Dish 3, Recipes, Seafood, Side Dish

Author:The Ranting Chef

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