[sd2011]

I recently made the move back into accounting after working outside of business for several years. Prior to my original career switch out of accounting, my experience mainly revolved around more business-related work that included AR/bookkeeping, etc.,–not public accounting or staff accountant level work.

I was able to get my exams out of the way before coming back to accounting, and took a position at a very small firm to get my hours in. The pay that I took is quite low and I am doing everything from moderately complex individual tax returns to bookkeeping/year end review to financial statements–no audits, though, and my state doesn’t require them for licensure.

I am just not so sure where I am heading career wise. I think I would eventually like to eventually work as a controller for a small business, move into a private company with a large accounting department, or into move a larger (but still local, not even regional sized) firm.

I live in a large suburban area about an hour out of a major city, and I am in my late thirties, so not really a traditional age to be entering accounting . I am enjoying what I am doing so much more than my last career, but know that as soon as I get licensed, I have to make a jump to get my pay back up to something reasonable and get into a position that will put me on some sort of track where continues to increase (I def. see professional growth where I’m at, but don’t see the kind of salary growth I would want).

Has anyone started out at a small firm (handling the same type of work (small business accounting, no audits, etc.), and if so, where did you go from there? Am I really going to be able to find something without audit experience? How common is it during your first year to not be doing 1120’s and 1065’s (I do the prep work, but not the actual returns)?

Sorry for the rambling post, I just need some feedback!

A-87 Oct 2011 (Becker, Yaeger)
B-77 Jan 2012 (Yaeger)
R-92 Aug 2012 (Yaeger, WTB, Ninja Notes)
F-81 Jan 2013 (Yaeger, WTB, Ninja Notes)

[tough_kitty]

Acamp, is this an upgrade? 🙂

FAR: 81 (May 2013)
BEC: 81 (July 2013)
REG: 83 (August 2013)
AUD: 82 (November 2013)
California CPA since 1/30/14

[tough_kitty]

Acamp, is this an upgrade? 🙂

FAR: 81 (May 2013)
BEC: 81 (July 2013)
REG: 83 (August 2013)
AUD: 82 (November 2013)
California CPA since 1/30/14

[teeteenounouche]

Yes, thanks Kitty…definitely, took tonight off…

Florida:
AUD: 73, 81! Thank you Lord!
BEC: 73, 77! Thank you Lord! and WTB
REG: 71, 82! Thank you Lord! and A71
FAR: 72, 78! Thank you God and my Mommy in Heaven!

CPA Excel, Ninja Notes & Audio, Wiley Test Bank, CPAreviewforfree

[teeteenounouche]

Yes, thanks Kitty…definitely, took tonight off…

Florida:
AUD: 73, 81! Thank you Lord!
BEC: 73, 77! Thank you Lord! and WTB
REG: 71, 82! Thank you Lord! and A71
FAR: 72, 78! Thank you God and my Mommy in Heaven!

CPA Excel, Ninja Notes & Audio, Wiley Test Bank, CPAreviewforfree

[Mayo]

@toughkitty, Target was the original hijacker. I already replied to the OP, so thought I'd reply to Target while I'm at it.

Mayo, BBA, Macc

[Mayo]

@toughkitty, Target was the original hijacker. I already replied to the OP, so thought I'd reply to Target while I'm at it.

Mayo, BBA, Macc

[acamp]

Now I cant swear to this recipe, as the recipe I use is a photocopy I lifted from my mom's cookbook and stashed away somewhere in the kitchen, but hey, let me know how it turns out!

Burgundy Meatballs

1 lb lean ground beef

1/2 cup seasoned dry bread crumb

1 egg, beaten

2 teaspoons prepared spicy brown mustard

1/4 teaspoon pepper, divided

2 tablespoons olive oil

3 medium carrots, cut into 1 pieces

8 ounces mushrooms, cut in half

1/2 cup Burgundy wine or 1/2 cup dry red wine

1/4 teaspoon dried thyme

1 1/2 cups frozen whole pearl onions

1 tablespoon all-purpose flour

1 cup orzo or 1 cup non-tubular pasta

2 tablespoons butter, melted

2 tablespoons margarine, melted

2 tablespoons chopped fresh parsley

Directions:

1 In large saucepan over medium high heat, heat oil.

2 Add half of the meat balls and cook until browned on all sides.

3 Repeat with remaining meatballs.

4 Set meatballs aside.

5 To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).

6 Return meatballs to the pan.

7 Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.

8 Heat to boiling over high heat.

9 Reduce heat to low and simmer 15 minutes.

10 Cook until meatballs are cooked through and vegetables are tender.

11 In a cup, combine flour and remaining 2 Tbsp water.

12 Stir into meatball mixture; cook; stirring constantly, until it thickens.

13 Cook orzo according to package directions, toss with butter and parsley.

14 Arrange orzo on serving platter.

15 Top with meatball mixture.

Ninja + Wiley Test Bank: [FAR - 81] [REG - 76] [BEC - 88] [AUD - 73](doh!)

Becker Videos: [AUD - 82]

California CPA

[acamp]

Now I cant swear to this recipe, as the recipe I use is a photocopy I lifted from my mom's cookbook and stashed away somewhere in the kitchen, but hey, let me know how it turns out!

Burgundy Meatballs

1 lb lean ground beef

1/2 cup seasoned dry bread crumb

1 egg, beaten

2 teaspoons prepared spicy brown mustard

1/4 teaspoon pepper, divided

2 tablespoons olive oil

3 medium carrots, cut into 1 pieces

8 ounces mushrooms, cut in half

1/2 cup Burgundy wine or 1/2 cup dry red wine

1/4 teaspoon dried thyme

1 1/2 cups frozen whole pearl onions

1 tablespoon all-purpose flour

1 cup orzo or 1 cup non-tubular pasta

2 tablespoons butter, melted

2 tablespoons margarine, melted

2 tablespoons chopped fresh parsley

Directions:

1 In large saucepan over medium high heat, heat oil.

2 Add half of the meat balls and cook until browned on all sides.

3 Repeat with remaining meatballs.

4 Set meatballs aside.

5 To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).

6 Return meatballs to the pan.

7 Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.

8 Heat to boiling over high heat.

9 Reduce heat to low and simmer 15 minutes.

10 Cook until meatballs are cooked through and vegetables are tender.

11 In a cup, combine flour and remaining 2 Tbsp water.

12 Stir into meatball mixture; cook; stirring constantly, until it thickens.

13 Cook orzo according to package directions, toss with butter and parsley.

14 Arrange orzo on serving platter.

15 Top with meatball mixture.

Ninja + Wiley Test Bank: [FAR - 81] [REG - 76] [BEC - 88] [AUD - 73](doh!)

Becker Videos: [AUD - 82]

California CPA

[Mayo]

😀

Mayo, BBA, Macc

[Mayo]

😀

Mayo, BBA, Macc

[Anonymous]

There you go!

I like the update of this thread.

Is Burgundy Meatball an Italian Meatball?

[Anonymous]

There you go!

I like the update of this thread.

Is Burgundy Meatball an Italian Meatball?

[tough_kitty]

acamp, wow…. I think I'd rather take the CPA exam again than learn how to cook this…. lol…. maybe SM can cook for me when he is done studying 🙂 jk….

FAR: 81 (May 2013)
BEC: 81 (July 2013)
REG: 83 (August 2013)
AUD: 82 (November 2013)
California CPA since 1/30/14

[tough_kitty]

acamp, wow…. I think I'd rather take the CPA exam again than learn how to cook this…. lol…. maybe SM can cook for me when he is done studying 🙂 jk….

FAR: 81 (May 2013)
BEC: 81 (July 2013)
REG: 83 (August 2013)
AUD: 82 (November 2013)
California CPA since 1/30/14

[Study Monk]

Simple recipe:

panko breadcrumbs a small handful

Jar pasta sauce

2 pounds ground pork

2 pounds ground beef

1 diced yellow onion

Italian seasoning 2 tablespoons

couple handfuls Parmesan cheese

diced parsley

diced garlic

I spoke to an ancient wise man who sent me on a mushroom induced journey through an ancient forest to find the key to passing the CPA exam. A talking spider monkey told me to throw the last of my drinking water in the dirt to find what I was looking for. So I followed his instructions and the following message appeared in the soil:

"Do 5000 multiple choice questions for each section"

[Author]

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