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arguchikso today was my first day on the new job. i guess it's ok to say now that it's an organizer position with my local union. like my TA position, it's half-time, so i guess i'm now working full-time. so far so good...but i can already tell that i'll need to dress differently. for teaching, i often wear a skirt, and that's just not practical for the amount of walking i have to do around campus. the shoes i usually wear with a skirt are out too. today i wore a skirt with a pair of dansko "dress" shoes (slight heel, lower-profile shoe to wear with a skirt), and i can really feel the fatigue in the balls of my feet. also, all day my legs were cold (tights don't do much good in blowing rain). so here's my new list of dress code "don't's" (at least until it gets warmer and sunnier again):
heels: bad
cheap shoes (meaning poorly made, thin-soled shoes): bad; likewise, worn-out shoes
bare or barely covered legs (e.g. tights): bad
too much stuff in my messenger bag: bad (in fact, the messenger bag itself might be bad. i might have to invest in a campus backpack. which would be unfortunate, because i love my messenger bag... on saturday i was at rei and looked at their day packs, but didn't find anything i liked. alternate suggestions?)
last night i had some friends over for dinner and cards--this is the first time i have "entertained" in my little studio apartment. i made a lasagne and a cherry pie, which both turned out yummy. the lasagne is a recipe my oldest sister (the one who died in 1985) used to make--it's a really hearty, homestyle dish, with red sauce (it's supposed to be a meat sauce, but i made it vegetarian by substituting portabello mushroom and crumbled tempeh for the meat), ricotta, and mozzarella. i like the recipe a lot, because it isn't watery like a lot of lasagne recipes, so it holds its shape when you cut and serve it, and the sauce is tomato-ey and very nicely spiced with crushed red pepper, oregano, thyme, and of course the requisite copious amounts of onion and garlic (last night's rendition also had shallots). i used to make just the sauce to use on pasta, too--way better than anything from a jar... i experimented with the pie, too--the crust is an old family recipe that calls for crisco as the fat, plus a tablespoon of milk. you pour some boiling water over the crisco & milk, and whip it until it looks like whipped cream, then cut in the flour and salt. i substituted butter for the crisco and milk, and the crust turned out great, nice and flakey and with more flavor than the crisco/milk version. everyone seemed to like the food, which made me really happy--i love cooking for people. after dinner we played a game of euchre and swapped war stories about dating through the online personals. some of you may recall me writing about "mr. sexual presence" a few months ago; turns out the ex-girlfriend of a friend once went out with him too, and had an experience similar to mine. (heh!) last but not least...the key to successful entertaining: suffuse the entire evening with copious amounts of wine!
heels: bad
cheap shoes (meaning poorly made, thin-soled shoes): bad; likewise, worn-out shoes
bare or barely covered legs (e.g. tights): bad
too much stuff in my messenger bag: bad (in fact, the messenger bag itself might be bad. i might have to invest in a campus backpack. which would be unfortunate, because i love my messenger bag... on saturday i was at rei and looked at their day packs, but didn't find anything i liked. alternate suggestions?)
last night i had some friends over for dinner and cards--this is the first time i have "entertained" in my little studio apartment. i made a lasagne and a cherry pie, which both turned out yummy. the lasagne is a recipe my oldest sister (the one who died in 1985) used to make--it's a really hearty, homestyle dish, with red sauce (it's supposed to be a meat sauce, but i made it vegetarian by substituting portabello mushroom and crumbled tempeh for the meat), ricotta, and mozzarella. i like the recipe a lot, because it isn't watery like a lot of lasagne recipes, so it holds its shape when you cut and serve it, and the sauce is tomato-ey and very nicely spiced with crushed red pepper, oregano, thyme, and of course the requisite copious amounts of onion and garlic (last night's rendition also had shallots). i used to make just the sauce to use on pasta, too--way better than anything from a jar... i experimented with the pie, too--the crust is an old family recipe that calls for crisco as the fat, plus a tablespoon of milk. you pour some boiling water over the crisco & milk, and whip it until it looks like whipped cream, then cut in the flour and salt. i substituted butter for the crisco and milk, and the crust turned out great, nice and flakey and with more flavor than the crisco/milk version. everyone seemed to like the food, which made me really happy--i love cooking for people. after dinner we played a game of euchre and swapped war stories about dating through the online personals. some of you may recall me writing about "mr. sexual presence" a few months ago; turns out the ex-girlfriend of a friend once went out with him too, and had an experience similar to mine. (heh!) last but not least...the key to successful entertaining: suffuse the entire evening with copious amounts of wine!
no subject
Date: 2006-01-11 08:01 am (UTC)K.
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Date: 2006-01-11 08:10 am (UTC)the pie wasn't all that time consuming, believe it or not. this crust is really quick to make, and a cherry filling is pretty easy too. it would take longer if you started with freshly-picked fruit. i used frozen sour pie cherries that had already been pitted (at thanksgiving i made the same pie with canned fruit packed in water, not syrup). then all you do is put the cherries, sugar, and other stuff in a bowl and let it stew together while you make the crust, roll it out, then you pour the stuff in, put on the top crust, crimp the edges and bake. prep time is only like 30 minutes, tops. (mind you, i'm not saying you should start baking more pies--lol, you have 2 children!--just that it's not as time-consuming as one might think.)
no subject
Date: 2006-01-11 08:03 am (UTC)K.
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Date: 2006-01-11 08:11 am (UTC)