Work is going well. I attended supervisor training, which lasted two full days, last week. It was pretty fun, and I liked meeting people from the other contact centers/hotels in the Salt Lake City area. One of the courses touched on professional grooming/clothing, which made me really self-conscious about the way I dress for work. So, this past weekend, I went and spent way too much money on several new outfits. I wore one of them today and received several compliments, so it's already begun to pay off.
Speaking of work, if anyone needs a good full-time job, we're hiring. If I recall correctly, pay starts at $10.50. Go to https://wss6a.unicru.com/hirepro/marriottcorp/siteLocatorForm.jsp to apply.
I mentioned that Sean went back to school this week. I, too, begin a new term at WGU tomorrow. I'm retaking two courses, Quantitative Reasoning and Communication and Visual and Performing Arts, I didn't complete last semester. I'm also taking Marketing Principles and Applications and Fundamentals of Finance, Accounting and Information Technology. I feel more motivated now than I did last week; let's hope I stay motivated enough to actually do homework.
I'm getting tired, but before I go to bed, I wanted to post this recipe. Sean and I prepared it Saturday evening, and everyone enjoyed it.
(recipe courtesy Alton Brown)
Prep Time: 40 min
Cook Time: 10 min
- 2 medium-large eggplants
- Kosher salt, for purging
- 4 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon chile flakes
- 4 small tomatoes, seeded and chopped
- 1/2 cup cream
- 4 tablespoons basil chiffonade
- 1/4 cup freshly grated Parmesan
- Freshly ground pepper
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.