Hello, and thank you for stopping by.

Feb 15,2015

Hello,
    Thank you for stopping by this blog. I am a non traditional student. I am thirty nine and still attending school.  I am getting my degree in business administration with a concentration in accounting. I decided to major in accounting because mathematics was my greatest challenge and fear. After taking the statistics, algebra, and calculus courses I became interested in taxes and business structure.  My immediate goal is to get my CPA and begin the practice of public accounting.  My long term goals are not concrete. If I get on with a firm that wants more education I would consider my masters in accounting or pursuing a legal degree.

     My life is not all school and work. I am also interested in skiing, gardening, BBQ, food fermentation (kimchi, saurkraut, corned beef), cooking, and gold panning. If you are interested in those I would be happy to exchange recipes, technique, or just discuss the topis.

Have an awesome day.



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About the Author

Erik Nordine's picture

Hello, and thank you for stopping by.

 Hello, and thank you for stopping by.

Hello, and thank you for stopping by.

Hello, and thank you for stopping by.

Hello,
    Thank you for stopping by this blog. I am a non traditional student. I am thirty nine and still attending school.  I am getting my degree in business administration with a concentration in accounting. I decided to major in accounting because mathematics was my greatest challenge and fear. After taking the statistics, algebra, and calculus courses I became interested in taxes and business structure.  My immediate goal is to get my CPA and begin the practice of public accounting.  My long term goals are not concrete. If I get on with a firm that wants more education I would consider my masters in accounting or pursuing a legal degree.

     My life is not all school and work. I am also interested in skiing, gardening, BBQ, food fermentation (kimchi, saurkraut, corned beef), cooking, and gold panning. If you are interested in those I would be happy to exchange recipes, technique, or just discuss the topis.


Have an awesome day.