Slacker

I know, I have been SERIOUSLY slacking on writing posts.  I've been swamped at work and with the weather being so nice... the last thing I want to do is sit in front of a computer any more than I have to.  But I do miss writing and still think I have some mildly relevant things to say, so I am going to get back into the swing of things.

With the past month being as crazy as it has been, work-wise, I've had very little time to cook; most meals have been consumed at my little cubicle.  On the few nights that I was able to come home at a decent (ok, semi-decent) hour, I opted to throw together something for dinner since the thought of another takeout box was enough to turn my stomach.

When you are having one of those late nights, it's nice to have a couple staples in your pantry and recipes in your repertoire.  For me, this usually means some sort of quick salad with random veggies, nuts, quick-cooking or leftover grains, or (my favorite!) beans.  I absolutely love all types of beans, and since I don't eat much meat, I am constantly incorporating them into my diet.  Chickpeas, cannellini beans, black beans, navy beans, edamame, string beans... I'll take them all.

I was so excited when I saw this article in the New York Times a few weeks ago.  Not only is there a delicious recipe listed-- thinly shaved asparagus, radishes, and fennel-- but also multiple suggestions as to how this salad can be adapted to different seasons and cravings.  Behold the cannellini bean salad-- a healthy, delicious, affordable, and wonderfully simple way of highlighting the lowly bean.  

Selling New York

While watching an episode of HGTV's fabulous show, "Selling New York" last night, I realized how fascinating this city really is.  Yes, the restaurants are great.  So is the shopping.  And the history.  And the culture.  And the fact that you can get anything delivered at any time.  But the most fascinating-- bordering on absurd-- are the people.

One of the brokers was trying to sell a $7.45 million apartment in the gorgeous Apthorp apartment building on the Upper West Side.  I can't imagine anyone spending that much money on an apartment... a home that doesn't include a car, parking, or any land.  But that's an argument for another day. 



photo courtesy of NY Magazine

Of course, the condo had horrendous energy and had to be re-staged by a feng-shui master.  She clearly makes enough money spraying her positive spray mist (air freshener?), because she has more plastic surgery in her face than Joan Rivers.

A young couple came into look at the apartment.  How would someone that young be able to actually afford an appartment like that, you might ask?  Well, because their name is Cris Dovich.  And apparently in New York you can make a FORTUNE doing this.  I need a new job.

Mediterranean Lentil Salad

I try to bring lunch to work every day.  It takes a little more planning and effort than going out to buy something, but I think it is worth it.  Not only is it a huge money-saver, but it will most likely mean that your lunch will be much healthier, sanitary, and enjoyable-- hopefully something to look forward to, as opposed to the same sandwich you grab from the deli downstairs because there is nothing better around.

I've found one of two tactics that work best for me when making lunch: either make an extra portion at dinner, or cook enough of something on Sunday night that will stay throughout the week.  The possibilities of this are truly endless-- soups, stews, grain salads-- even prepping vegetables at the beginning of the week will make this so much easier.

A few nights ago I made a big Mediterranean-inspired lentil salad that I have been able to bring for lunch.  I didn't follow a recipe, and mostly based the ingredients on what I had in the fridge.  The recipe below can be tweaked based on your preference and season-- for example, it would be delicious with roasted carrots, beets, and butternut squash in the winter, or fresh tomatoes, corn, and zucchini in the summer.  Or a Greek-inspired version with red onion, tomato, crisp cucumber, and feta would be delicious.  If possible, try to seek out French Lentils de Puy; they do not break down as easily as brown lentils and are perfect for salads.   


Photo courtesy of Food Network



Mediterranean Lentil Salad

serves 3-4

salad

1 cup dry French Lentils de Puy

1 whole peeled garlic clove

1 bunch asparagus

2 zucchini, sliced into half-moons

1 eggplant, cubed

1 large red onion, sliced into wedges

1/2 cup roasted red peppers, chopped

1/2 cup basil, thinly sliced

dressing

1 1/2 teaspoon dijon mustard

3-4 tablespoons lemon juice

2 tablespoons olive oil

salt and pepper, to taste

1. Preheat oven to 425.

2. Heat 3 cups of water and garlic clove on the stovetop; add lentils once boiling and stir occasionally.  Cook until done but not falling apart, about 25-30 minutes.  Drain, reserving the softened garlic clove, and transfer to a large bowl.  Let cool slightly.

3. Place asparagus, zucchini, eggplant, and red onion onto a baking sheet.  Toss with cooking spray or a touch of olive oil, salt and pepper.  Bake approximately 25 minutes, until eggplant has browned and onions have started to soften and carmelize.  Remove from oven and chop asparagus and onion into bite-size pieces.

4. Meanwhile, whisk together mustard, lemon juice, salt and peper.  Mince the reserved garlic clove and add to lemon juice.  Slowly whisk in olive oil until the lemon juice and oil have completely emulsified.

5.  Pour the dressing over the warm lentils and add all vegetables, roasted peppers, and basil; toss until combined.



Queen Bee

No, not Beyonce.  I saw this segment on the Today Show this morning and it got me to thinking about some of the people I've worked for.  I realized, more often than not, my female bosses haven't been the most supportive of the women that work under them.  I worked at a coffee shop when I was 15, and after taking a few days off to drop my sister off at college, she conveniently "forgot" to put me back on the work schedule...forever.  And then when I was lifeguarding, there was a horrible Miss Trunchbull-esque woman who forced us to swim laps every day, do in-sevice training when it was freezing rain, and scrub the pool deck with pure chlorine.  Ok, so in hindsight, the laps made sense, but pure chlorine?  We reported her to OSHA. 



Miss Trunchbull

I've worked for various other women who have not been supportive of me or the people under them, who have tried to find ways to make me feel inadequate, and who have put on an air that they are better than me.  the article says that 95% of women have felt undermined at some point by another woman in the workplace.  Why is it that women are so competitive with each other?  Is it the only way they feel they can keep their place once they're higher up on the ladder?  Do they feel so threatened that they need to discourage younger women?  I would think you would want to mentor and support someone-- especially another woman-- to follow in your footsteps. 

The way I've learned--and am still learning-- to deal with it is to try to not take things as personally.  It's too exhausting to constantly compare and compete with one another.  I try to remind myself that someday there will be someone under me, and to take these experiences as a chance to learn how not to act in a similar situation.  I have many things I aspire to accomplish... becoming Miss Trunchbull is not one of them.