Yes, the rumors are true. I got a job! I’m a receptionist at a fancy pants private equity firm in Manhattan. Didn’t see that coming? Yeah, me neither. I never thought a place like this would hire me. I lucked out big time. I also interviewed for the position and started the next day. Meaning I will actually be able to pay my rent next month. If I had started literally a day later, I wouldn’t have been able to pay it on time. I mean, can I get an AMEN???!!
This job is also the polar opposite of my last one. I have normal working hours, a livable salary, I wear a sweater instead of sweat, I wear makeup (on purpose), and I get to bed around 9. The only caveat is that I’m actually more tired working at a desk than I was working a 10 hour shift on my feet. Who knew, right? It also lacks the excitement, drama, and inappropriate jokes and language that I grew to love in the service industry. If there is an office out there that combines the comfort and class of a private equity firm with the candor and shenanigans of a restaurant, sign me up. In the meantime, I couldn’t be happier with where I am.
- Oven Dried Tomatoes
- 1 pint cherry tomatoes, halved lengthwise
- 1 tsp salt
- 3 tsp sugar
- ¼ tsp garlic, minced
- 1 tsp olive oil
- freshly cracked back pepper (about ¼ tsp)
- Spaghetti Squash
- 1 large Spaghetti Squash
- 2 T olive oil
- Salt and Pepper, to taste
- Roasted Red Pepper Sauce
- 4 red peppers, roughly chopped
- 2 small onions, roughly chopped
- 5 large cloves of garlic, crushed
- ½ cup olive oil, plus more as needed
- ⅓ cup Parmesan cheese
- Salt and freshly cracked black pepper to taste
- Pan Fried Mushrooms
- Button Mushrooms, sliced
- Canola oil
- 2 sprigs of thyme
- 1 clove of garlic, minced
- Salt and freshly cracked black pepper, to taste
- ½ roasted chicken, (store-bought or homemade), cubed
- Preheat the oven to 275 F. Mix together the salt, sugar, garlic and pepper. Then mix in the olive oil so that it resembles wet sand. Toss the tomatoes in the mixture and spread evenly on a sheet tray, sliced side up. Bake for 2 hours
- Preheat the oven to 350 F.
- (not required but encouraged) Place the whole spaghetti squash in the oven for about 10 minutes. Remove from the oven and slice in half lengthwise. Let cool slightly before removing seeds and pulp.
- Rub a thin layer of olive oil on the interior of the spaghetti squash, season with salt and pepper, and place face down on a cookie sheet.
- The baking time will depend on the size of the squash.
- Preheat the oven to 375 F.
- Toss the red peppers, onions and garlic together with about ¼ cup of the olive oil. Spread out on a rimmed sheet tray in one layer (If your sheet tray is small, use two so the vegetables will roast evenly)
- Roast until tender and brown on the edges, about 30 minutes.
- Let cool for about 5 minutes. Add the vegetables and remaining olive oil to the bowl of a food processor. Puree on high for about 5 minutes, or until smooth. Add the Parmesan cheese and puree for 5 minutes more. Season with salt and pepper to taste.
- Prepare a plate lined with paper towels or a small strainer set over a bowl.
- Place a heavy bottom skillet over high heat. We want the pan to be very hot. Add about 2 T of canola oil to the pan. When the oil appears wavy, add about half of the mushrooms to the pan. They should not be overcrowded or they will not brown evenly. Lower the flame slightly if desired.
- After about 5 minutes, flip the mushrooms. When they are nice and dark on both sides, add the thyme and a pinch of the chopped garlic. Cook for several minutes more or until the garlic is lightly golden (but not brown). Season with salt and pepper.
- Strain the mushrooms and wipe the skillet clean. Repeat with the remaining mushrooms.
[…] Spaghetti Squash with Roasted Red Pepper Sauce […]