May 2015 Newsletter                           Spring Edition                                     Edited by Cindi Swartout

 Our Spring Newsletter has the following:

  • Message from the President
  • Article-Understand Recruitment Cycles
  • A Note from Cindi
  • Paleo Banana Bread French Toast Recipe
  • Links of interest
  • Words of Wisdom
  • Ask Kevin!


Send Kevin any questions you may have about interviewing, job searching, hiring or fishing! We will address the best question in the next newsletter!

A Note from Cindi


Last week I went on a tour of the beautiful gardens at FiLoLi House. It is an amazing house and landscape.

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Links of Interest

keifer site

Upcoming Trade shows Kevin will attend


Mems Tech Symposium-May


AVS Symposium-October

Spring Ideas

Spring Cleaning Basics

Garden Ideas

Outdoor Entertaining

Pet Friendly Gardens

Words of Wisdom

A Message from the President

Welcome back to our Newsletter,

We are enjoying the nicest weather in the Bay Area these past few weeks. It's one of the benefits of the drought and there are too few. We have water rationing here in California and some of the lawns here are turning a golden brown, The local Lakes and Reservoirs are at all time low levels. It looks like a hot dry summer this year.

The good news that the job market is as hot as the weather in our SEMI related Industry. At this time we are searching for almost every type of position that fits into our "Sweet Spot". I invite you all to visit our website and take a peek at some of the jobs we are working on for our client companies.

I attend most of the Industry Trade Shows that are here in the Bay Area, like Semicon West, if you are going to be there let me know and I will stop by your booth and we can talk. I get calls from friends of mine letting me know that they are "underemployed" in their current position and would be open to an opportunity for growth. It that is your situation, please get in touch with me and get on my radar. I will flag your file and keep my eye out for an opportunity just for you. As the old saying goes, "You don't want to be at the Airport when your Ship comes in!" It's in both our best interest to stay in touch!

Kevin A.P. Keifer

Open Positions

Our Career Portal

Understand Recruitment Cycles to Give Your Job Search an Edge

By John Rossheim, Monster Senior Contributing Writer

When it comes to connecting with the right job opportunity, timing isn't everything, but it's certainly something. Tuning into industries' and employers' annual recruitment cycles just might give you a decisive edge.

That's the consensus of recruiters and employers with fingers on the pulse of seasonal variations in hiring. Here's a quarter-by-quarter summary of how these hiring dynamics play out.

read rest of article


Paleo Banana Bread French Toast

submitted by Rick Larson 

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
 Serves: 2-4

For the bread

  • 3 medium bananas (you want them brown and spotty)
  • 1.5 cups roasted unsalted cashews
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil
  • 2 eggs, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt

For the french toast

  • 2 eggs
  • ⅓ cup canned coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1-2 tablespoons coconut oil


  1. Preheat oven to 375 degrees.
  2. Pull out your handy dandy food processor. It will make life soooo much easier. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
  8. Let bread cool for about 10 minutes.
  9. When banana bread is cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
  10. Heat up a skillet or griddle and add your coconut oil to it.
  11. Cut your bread into ½-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
  12. Top french toast off with slice bananas, maple syrup or honey, and a touch of cinnamon.
  13. Pure brilliance. Consume. Try to go slow. It is epic.