Thursday, around 11:15 in the morning, right when I was warming up and making the "just one more thing before lunch" bargain with my rumbly tummy, I was called into an office with two "VP of Important" titles and the Something-or-Other of Employee Relations.
"Something, something, strategic reorganization, something, 15 positions, something, something, your position was among those determined to be eliminated."
I am now among the thousands of Americans who have been laid off. It's an interesting feeling.
I'm not worried yet, just drinking wine and making snacks for my best friend's bridal shower tomorrow. I have some options and a severance, which is better than most in this situation can claim.
Speaking of options.
I was offered a position at the organization. It's different than my current position and maybe not what I would choose.
I was offered the opportunity to apply for a position closely related to my current/former position, but it's not a sure thing.
Destruction is the beginning of creation. Adventure time.
Sunday, January 22, 2012
I must begin this post, as I have begun several, in lauding the genius of The PPK. Isa Chandra Moskowitz is absolutely brilliant when it comes to vegan comfort food.
One of the comfort foods I miss most is dip. I'm only a little embarrassed by the degree of happiness Velveeta and Rotel queso and all the sour cream possibilities give me. I've long argued that the perfect meal consists of dip. Just dip. When no one is looking, The only thing I dip is a spoon.
I made this cashew queso a few weeks ago, and though it makes about a quart, between the man and I (let's be honest, mostly me) it was gone in just a few days. So good. I decided to make some adjustments for a cheese with more cheesy bite and less queso spice. Then I tasted it when it was about done and wanted to eat it with a spoon without any judgment. So this happened:
Broccoli Potato Cheese Soup
1 c cashews, soaked in water for at least 2 hours or overnight
2 c vegetable broth
2 Tbsp white miso (see recipe note)
2 tsp cornstarch
1 tablespoons olive oil
1 small yellow onion, diced
1 c sauerkraut
3 cloves garlic
2 Tbsp nutritional yeast (optional)
2 tsp salt
2 c almond milk
2 c vegetable broth
1 c broccoli, chopped as small as you want
1 c potato, chopped as small as you want
2 Tbsp fresh lemon juice
salt and pepper to taste
Drain cashews and blend with 2 c veggie broth, miso, and cornstarch. Blend for about 5 minutes, until the cashews are as fine as possible.
Cook the onion, sauerkraut, and garlic until soft, but don't overcook it. Blend with the cashew mixture until the consistency is smooth. Add the mixture to a large pot with the potato, broccoli, salt, almond milk, and remaining vegetable broth. Cook for about 20 minutes, or until the broccoli and potato are soft. Add the lemon juice toward the end. Season to taste.
This was pretty much the most wonderful cure for my cheese cravings that I've had as a semi-vegan. I'm pretty confident when I say I'd choose it over The Blue Box. Coming from me, that's really saying something.