- I will never have an electric stove if I can help it. They are miserable to cook on.
- I love taking out e-books from the library, except that this time, I was 98% of the way through the book when it expired. Now I'm back on the waiting list to read the remaining 2%.
- Make this. It's easy and it looks impressive. You will thank me later.
- I have somehow lost two pieces of clothing. In my apartment. This is terrifying. Maybe it's a subtle reminder from the universe that I need to once again clean out my closet -- like for real take every last thing out until I can see the floor and the walls, vacuum, and replace things one by one. I'm sure they're in there somewhere.
- Although I don't necessarily jump on board the pumpkin spiced everything train, it smells good in the office when someone heats a pumpkin spiked something (bagel?) in the toaster (even though I'd never eat one myself).
- Did you know you that, at least in NYC, you can send your sweaters off to the drycleaners for the summer and only get charged for the cleaning and not the storage? Downside -- it takes approximately two weeks to get them back. I mis-calculated and had no cozy sweaters for OJ this year (19th annual, for anyone keeping track).
Posts from October 2015
As part of my current work, I do some career advising to first-year students who are seeking public interest jobs for their 1L summers. I realized yesterday as I was reviewing a student's profile in our career database system that he was born AFTER I graduated college. In an alternate universe, I could have a kid in law school. Oy.
The other night, in need of some comfort (both physically and emotionally), I made myself one of my all-time favorite comfort food dishes -- carbonara. I know, I know -- I'm sure we could dive into why I seek comfort in food, but let's not go there right now.
What is it that I love so much about this dish? It's creamy, hearty, salty, and can generally be made with ingredients I have around the house. I do add one unorthodox ingredient (no, not cream): sauteed onions. I cook a few slices of bacon and then saute the onions in a bit of the rendered bacon fat. Onions and the bit of fat get mixed into the hot pasta along with egg and parmesan or pecorino cheese and just enough pasta water to make it all the right consistency.
Coincidentally, this comforting dish has also fueled most of my triathlons -- it's my go-to dish the night before a race.