livin' la vida relaxo

[c9]

Hooray for days off! I had built up what we call "time in lieu," and I'm now enjoying a little bit of it. Ditto for tomorrow morning, which I shall leisurely enjoy before heading for work slightly late.

Point form update time, I guess, since I'm too lazy to come up with a narrative thread.

• My feet are cold.


• I can't wait to get out of this damned apartment, although we have no idea where we will be going. Perhaps we'll move into Stephen's huge old house and enjoy the ambience temporarily.


• Wayves, Atlantic Canada's only GLBT newspaper, is doing fantastically, and a large chunk of the thanks for that need to go to our advertising guy, Jim. He came onto an organization merely treading water (in deep, DEEP water) and he's really pushing and helping the magazine become so much better. We had so much content and advertising this month (April issue) that we could have added four more pages without any trouble. We may start doing that regularly pretty soon.


• Despite having tons of content this month, we're always looking for new content and new writers. We don't pay, but it's a great chance to rant and rave to a large audience. :-)


• Wayves' April issue will be on newsstands throughout Atlantic Canada before April 1st. Where can you get yours? Visit our website and click "Get Yours"


• I had a job interview, along with about 20 other people, on Saturday. The company is a consulting firm, and they may someday open a Halifax office, but until then ("then" being sometime several months or a year down the road, looks like) the job would be 100% travel, with long hours and regular overtime. 50-55 hours is a regular work week, with getting home by 6pm being "a slow day." Might be interesting, but more than a little scary, as I really am a big fan of the relaxed workplace. Luckily (?) they're looking for more technical people than me, so I likely won't even get the option to say no.


• I'm making leapfish a special supper tonight. Why? As he put it, "It's Cam's Day Off So He's Making A Special Supper For Vinny." I checked my calendar and that holiday doesn't appear to be popular enough to be printed there. I'm making a recipe out of a magazine! It's crazy.


• bartok is celebrating getting slightly less young on Wednesday, and simplisticton is celebrating the same event on Thursday. I wish them happy days!


• Time to sign off. I can't think of interesting things to say, and while I sometimes enjoy the sound of my own voice, the same can't be said for all of you.

Comments

[ratonil.livejournal.com]

Hmmmm sounds yummy! Could you send the recipe?

Recipe

[c9.livejournal.com]

stolen from cookinglight.com, which requires an access code to get to the actual recipe

We just finished it, and it was awfully tasty and easy. I recommend it.

Seared Scallops, Sweet Potato, and Pecan Salad
From Cooking Light


Hearty enough to stand on its own as an entrée, this recipe can also serve 8 appetizer portions. Maple syrup balances the tangy mustard in the vinaigrette.

Vinaigrette:
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Dash of salt
Dash of freshly ground black pepper

Salad:
3 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
6 cups gourmet salad greens
1 cup seedless red grapes, halved
1 large red bell pepper, cut into thin strips
1/4 cup pecans, toasted

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
Preheat oven to 400°.

To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely.

Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 230 (27% from fat); FAT 7g (sat 0.8g, mono 3.8g, poly 1.7g); PROTEIN 15.6g; CARB 27.7g; FIBER 4.5g; CHOL 25mg; IRON 1.8mg; SODIUM 483mg; CALC 74mg;