Forgive me, this was a post I meant to write a week ago back when this announcement was made. No matter. The story begins well before then anyway.
Almost a year ago, I started a new job.
I was ready.
It was a race to the finish, as leaving a job always is. For me, it culminated in a farewell party where I was still making blues correctionsconsider yourself lucky if you’re not sure what that meansto promptly coming down with the worst cold ever. Instead of having lots and lots of drinks to celebrate the transition, my last day of work ended in a trip to the local drug store where I tried to spend the rest of my FSA on anything that would make my eyes stop tearing and my nose stop running.
Still, I was ready.
Even though I had four and a half jobs (it’s a long story, best told over many drinks), at my previous employer, each time I changed, I had to learn the job. That’s it. I had the systems down, I knew who to follow-up with and for what. This time, not so much.
Each little thing I learned was a small victoryI could get coffee! I remembered everyone’s names! Small things, to be sure, but I found myself taking count. It had been a long time since I had gone through this, and simply put, my brain was on overload.
I was ready.
Sure, but ready for what?
I’d say things finally started to click. And, they did, but I’m not sure that really tells you anything. The gist is this: a few weeks in, I was asked to help pull together marketing for a major proposalcollaborating and not having to take any budgets into consideration. And, nary an internal system in sight. So, I was ready. And invested. This was the professional change that I was looking for.
Then, I waited for this announcement.
And, so, now that the cat’s out of the bag, I think it’s only appropriate to share a Rachael Ray recipe. This one is for Feta and Sun-Dried tomato dip. The first time I tried it, a friend made it for me. I tried it to be politetruth be told, feta is another one of those foods, along with olives that I just can’t bring myself to like and, much to my chagrin in the latter as it means that I’ll never have a dirty Martini and, really, who doesn’t want to order one of those?
Wait. Sorry, what was I saying?
And, just like that, I wasn’t going to be eating dinner since I had eaten half the bowl of dip. It’s not the prettiest thing (and, let’s be honest, my snapped in haste photos aren’t helping any), but it makes up for that in taste. I’d suggest serving it with plenty of vegetables so at least you have the pretense of eating healthfully.
Sun-Dried Tomato and Feta Dip
Recipe adapted from Rachael Ray
3/4 pound feta cheese, crumbled
1/2 cup sun dried tomatoes, coarsely chopped
2 TBS olive oil
2 cloves garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 1/4 cups whole milk
1 teaspoon black pepper
Combine feta, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl.