Okay. So, I’ve been negligent to this blog for the past week because I was focusing on an awesome job opportunity as a “Healthy Eating and Green Mission Specialist” at Whole Foods (perfect position for me). I had, and made connections, I researched and studied, and I did really friggin’ good during the interview. But there’s always someone “better” than you.
Well… no hard feelings, except on myself. Whoever got it, kudos.
BUT. Because I was proactive, because I called today to check on the status of the position, I also found out that they liked me just enough to take a different kind of interest in me. I don’t know the details yet, but I may end up doing cooking demonstrations for Whole Foods. At least that’s something. Later for that, though. (Whenever it is that I find out…)
While I was doing all that mental pacing over the weekend, I made something different. Well, a different sort of common something. You’ve probably had pesto at some restaurant at some point. It’s basically a flavorful blend of herbs and olive oil. In the most traditional sense, it’s a pasty condiment made with fresh basil, garlic, pine nuts, Parmesan (or some other sharp Italian cheese), and olive oil. It’s used in pasta, pizza, as a dip for bread, etc. It’s too good to not use in other applications. It’s also, like many things, versatile.
And, seeing as how I like to do things differently, I made a different kind of pesto.
I had some arugula, and some dried figs. So I got some walnuts, also.
And then I put them in the blender
And then you have Arugula and Fig Pesto.
Use it as a dip for veggies, bread and crackers; spread it on sammiches; throw it into pasta; eat it with a spoon… whatever. Good for showing off to to your friends and taking pride in when you’re depressed because no one will hire your stupid arse!! Aaah!!