Two weeks ago, this was my view from the Washington/Dulles Airport:
I was in Washington D.C. for less than 24 hours for a job interview with LivingSocial.com...several interviews in fact. It was a complete whirlwind, but I'm happy to say that they went very well! Today I gave notice at my current job. As of August 9th, I am the Oakland Account Executive for LivingSocial. I'll be scouting out my city and other parts of the Bay Area to find the things I love to do and share. They're going to pay me for that. Crazy.
There's something unbelievably frighting and exhilarating about taking a new job. A leap into the unknown. You never know if you're making the right choice....you just have to go on instinct. Mine is telling me to leap. I'm overwhelmed, nervous, excited, relieved and, of course, I feel incredibly lucky to have the chance to move on to a new opportunity, especially with the economy being what it is.
I'll be working from home and able to set my own schedule. It means that I'll have more time to take the classes I want to take, to do all those extra activities I've been thinking about, to go the gym at 10am if I want, and, more time for this blog. To be able to photograph during daylight hours! I can't tell you how exciting that is. Even to just be that person in the coffee shop working on their laptop at 11am. I have always mocked that person...yet secretly, I always wished that was me.
And now it will be.
In a few weeks, I head back to D.C. to start my training. I plan to take a long vacation in the meantime. Get my head together, visit with family and friends, enjoy a bit of free time, and get my apartment in shape for the work-from-home transition. Wish me luck! Here goes nothing...
This NY Times recipe for Gazpacho came at a fortuitous time. The evening before some friends and I had shared an unbelievable bowl of Sungold Tomato Soup at Boot and Shoe in Oakland, and I couldn't get over my tomato soup craving. I had a pound of cherry tomatoes in the fridge, along with all the other ingredients laying around the kitchen. It called out to me. I made it in about 20 minutes for a weekend lunch...savoring the fact that making my lunch with care at home will be a regular occurrence soon. It was delicious, creamy, savory and tangy...everything I want a soup to be.
Creamy Tomato Gazpacho
adapted (slightly) from NY Times
1 lb cherry tomatoes (I used red, but the sungold would be amazing in this soup)
1 1/2 cups plain whole-milk yogurt
1/4 cup extra virgin olive oil
10-12 basil leaves, roughly chopped, reserve some for garnish
3 large garlic cloves, peeled and minced
1/2 medium cucumber, chopped
1/2 red bell pepper, chopped
2 ice cubes
2 tsp red wine vinegar
1 3/4 tsp kosher salt
freshly ground pepper to taste
pinch of Cayenne pepper
Blend all of the ingredients in a food-processor, blender or with a hand blender. Puree until smooth. Taste, and season with salt and/or vinegar if needed. Pour into bowls, garnish with basil and serve.