compscibarbie

work

has improved in some ways, and gotten worse in others.

On the positive side, no one is currently threatening to escalate anything I’m working on to the CIO. So, that’s good.

On the negative side, I am really really struggling to work with the new analyst that I have. We cannot seem to communicate well - on top of his heavy accent, he does not have as detailed a technical understanding as I need from him, and he doesn’t even seem to fully understand some of the questions I ask him. To top it off, I am fully aware that there is someone else in the company who knows everything I need to know and more for this project, but he has since switched roles and is literally too busy to dedicate the amount of time I would need from him.

I kind of feel like I’ve been thrown out of the frying pan and into the fire… is it too much to ask to work with a decent analyst?

Food I Made This Week

Zucchini and Black Bean Tacos: Tasty, easy and healthy - this recipe is a triple win! The only change I made was to sautee the veggies instead of using a grill pan, since I didn’t have access to one. The taco-spiced black beans and zucchini are a great combo, and both Meghan and I agreed that we didn’t even miss the meat!

Lemon Orzo with Fresh Spinach: This one was Meg’s pick for dinner last week, and we made it according to the recipe. I made it again this week to take to a cookout, but I subbed out the spinach for cooked broccoli florets and sauteed the shallot and garlic before adding them to the orzo (I’m not a fan of the raw onion/garlic flavors). The lemon makes this dish light and summery, perfect now that the weather has finally warmed up!

Coconut Banana Bread with Lime Glaze: This is originally from Cooking Light, and has been a favorite recipe in my family for quite a few years now. I made it while I was home on my trip to Michigan this past weekend! My mom likes to take the shortcut and use bottled lime juice for the glaze, but I am a firm believer that using fresh lime juice makes a big difference in flavor.

Thai Red Curry with Chicken and Vegetables: If you like red curry, you will love this! Using red curry paste helps the sauce come together easily along with coconut milk and water. I think next time I will try light coconut milk since the regular kind is pretty high in calories. I omitted the bok choy but loved the combination of chicken with sweet potatoes, pea pods and red bell pepper. Eat on top of brown rice or your grain of choice.

Food I Made This Week

I’ve been battling a vicious cold this week and was not exactly in the best condition for culinary adventuring. So, I made things like:

- Chicken noodle soup (egg noodles and carrots cooked in chicken broth)

- Red beans and rice from a pouch (so smoky/spicy/comforting!)

- Triple Chunk Brownies from a Betty Crocker box mix

Not one of my finer weeks - nothing even worthy of a photo - but hey, some weeks you are sick and don’t feel like putting in much effort.

Hoping to try out a new recipe or two this week before I fly back to Michigan again - this time for Paul and Stephanie’s wedding!

notquiteluke:

wearesorryfortheinconvenience:

today i said to my friend “i haven’t had a go-gurt in a really long time” AND HE LOOKED REALLY LOST?? AND I EXPLAINED TO HIM WHAT A GO-GURT WAS AND HE SAID “OH IN CANADA WE CALL THOSE TUBES”

TUBE S 

BUT ITS YOGURT ON THE GO

CANADA IM SO S ICK OF UR SHIT

in the UK we call ‘em frubes 

and we put doctor who characters on the box 

general mills conspiracy?

(via meghabits)