things change!

Well, I'm no longer staving off unemployment-induced insanity. I've been hired for a full-time position and apparently forgot how to post! I'll have to try and not divulge too many thoughts or secrets about work... the whole getting-fired/Dooce factor.

Something I spent a lot of time working on in the past few months was a fantastic product, Brella Oregon Pinot Noir. The Web site has launched and it's amazingly beautiful, designed by a dear friend of mine. I highly recommend checking out all of the awesome wine tools the site offers! Very cool stuff.

I'll try and get back to posting more in the next few weeks and months. Bear with me!

dinner, 4/29/11.

Decided I'd make a nice dinner since the husband had been out of town and I figured he was sick of eating in restaurants. I "like" "Food & Wine" magazine on Facebook, and the dinner suggestions they post are always great, so I went with Spaghetti with Escarole & Bacon and Mushroom Salad with Mint.

The only variations I made were that I (EGADS) microwaved the bacon for time's sake because it was 10:00 at night. Also, I used my preserved lemons in the salad instead of fresh lemon zest. YUM. The salad was awesome. I thought the mint would stand out more but really it gave the earthy mushrooms a subtle freshness and was great with the salty, preserved lemon. The pasta was great. I love, love, love Bionaturae pasta. The organic spaghetti cooked perfectly. For dried pasta, it's definitely my favorite product, and really hard to mess up and overcook.

We each had a glass of a Sicilian grillo that we bought a few weeks ago, and it was not right for this meal. Too mineral and seemingly acidic, but still tasty. Grillo is an odd grape, usually used in marsala and blends. It's gaining popularity as a standalone wine. I like it, but not with this.

Then we collapsed. I slept like a baby. This makes six days in a row I've eaten bacon. Relax, I only used four slices in the entire pasta dish. Hmm, wonder how I can get my bacon in today?