Yesterday, my experience at the job fair was just about what I expected. Although they did have a resume review service - and that was nice. For the most part mine is in good shape. A few things I can tweek here and there. Like listing my job title first - and have that be the only thing in bold.
My friends was disappointed - as she thought she was going to be actually MEETING people - and be able to show her portfolio (she's a graphic designer) - but mostly they were looking for "skilled hourly labor" - and kept saying "if you go to our website our current openings are listed". Which I already had done - and knew they were labor pool type jobs.
However - I did make one very good connection related to a Sr. Implementation Manager position - thanks to my neighbor - and feel good about that.
Tuesday night the good doctor and I ended up eating out instead of in, so I made the Fusilli with Roasted Eggplant Sauce yesterday. THIS IS A KEEPER!
I don't know about you - but sometimes I "know" I like something - but at the same time I think I might not like it ... and it's not until I've cooked the dish that I think I was crazy for being so hesitant in the first place.
Eggplant is like that for me. I know I like eggplant Parmesan. I like baba ganoush, and of course I like fried eggplant (but not to cook). So why was I worried I wouldn't like this? I dunno. Anyway it's SUCH a quick and easy recipe, I'm sharing.
- 1 1/2 pounds dark purple, slender Italian or Japanese eggplants. (I just happened to have one of all three)
- 2 Tblspn extra virgin olive oil
- 1 cup "summer" tomato sauce
- Salt & freshly ground black pepper to taste
- 2 Tblspn minced parsley
- 1 lb dried fusilli (bow tie pasta)
- 2/3 cup freshly grated Pecorino Romano cheese
Preheat oven to 450. Prick eggplant(s) with a sharp knife in a couple of places, then place on a baking sheet or in a low-sided baking dish.
Roast until tender when pierced, 45-50 minutes.
Remove and let cool.
When cool enough to handle, cut in half length-wise, scrape the pulp away from the skin with a spoon and chop pulp until reduced to a near-puree.
In a 12-inch skillet combine chopped eggplant, olive oil, tomato sauce and salt and pepper. Cook over moderately low heart, stirring often. for 10 minutes to blend the flavors. Stir in 2 tablespoons parsley.
While sauce is saucing - Start salted boiling water for pasta. Cook fusilli until tender.
Reserve 1/2 cup pasta water.
Drain pasta & transfer to warm bowl. Add sauce and toss to coat. Add 1/3 cup cheese and toss again, adding a little of the reserved cooking water if needed to thin the sauce.
Serve immediately, topping each portion with remaining cheese and parsley.
Here's what I did differently. I had some frozen stewed tomatoes in my freezer. I defrosted them, then used the immersion blender to make them into sauce. I also added some chopped garlic. But I think the garlic was a little too much - (quantity) - so next time I'm going to sliver the garlic and put it in the pricks in the eggplant as it roasts.
Anyway - I cannot say how sweet and delicate and yummy this sauce was. And HOW QUICK and very little mess (two pans!).
Today Beth and I are going to the huge Asian Market - and then we're having our "women in the hood" dinner over at her house. She's making cream-of-corn ravioli's (using wanton wrappers for the ravioli skin) in a heavy cream sauce. I had a sample last week. I was LICKING THE PLATE it was so good. I'm going to do a bleu cheese apple salad (something I'm going to make up) and someone else is bringing fresh green beans - and then some sort of brown-sugar apple dessert. I cannot wait!
Hope you all have a great day too!
1 comment:
Cream of corn raviolis in a heavy cream sauce?? Holy moly, that sounds awesome!! Do you think Beth might be up for sharing that recipe with other people...um...mainly ME being the other people...er...person?
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