Here we go again

It's that time of year again. When we rummage through stacks of intern applications and try to narrow down a handful (or two) of potential candidates to bring in for interviews. I have to say, I really hate this process. How much can you get to know someone from an application? And if that application isn't as up to par as some of the others, they get the axe? I know that out of the stack of 30+ applicants this year, all of them are qualified and would probably do a good job (ok, all but maybe one or two . . .) But who will really stand out? Who is the best for THIS committee? Basically, who can stand up against Big Daddy's extensive editing process and survive? So I loathe this process of sorting and reading and sorting and interviewing. It makes me realize the exact reason I never want to look for another job again. Ever.

But the process of actual interviewing has begun. And I do believe this process is at least a little more beneficial than weeding through applications. At least you get to see someone face to face. Can they put together a coherent sentence? Are they willing to do grunt work? Are they personable? Do they have bad hygene? Do they have bad breath? Is that a bird's nest in their hair? You know. The important things! Because if they don't mesh with our unique office dynamic then they better keep on walking.

We have interviews today and the beginning of next week. And, with any luck, by Friday we will have narrowed it down to the potential top 3. And then the waiting game begins. Did another committee pick your number 1 choice as well? Will you get the top of your list? Did your applicant choice want another committee over us? Oh, the nail biting that occurs during this time. Until we get the call telling us exactly who we are getting the pleasure to work with . . . or, depending, getting stuck with.

It's not really that cut throat around here. I promise. Let the fun begin!

Baked Orzo Update

In my post this morning I raved about a new recipe: Baked Orzo with Shrimp. Well I just wanted to add a comment that the recipe passed the second most important test (the first test being that it was actually edible the night it was made). The second test to a good recipe (in my book at least) is whether it reheats well. And let me say, this recipe passed with flying colors! It was just as delicious today - Tuesday - as it was Saturday night when I made it. This recipe is a definite keeper!!!! But next time I will add more shrimp!

What you've been waiting for!

I know everyone has been on pins and needles waiting for my next recipe post! Right?! Well, whatever - here it is anyway! I decided to make this on Saturday night when I didn't know what else to make and I had nothing thawed. It was an amazing dish! I highly recommend it!! I apologize, but we were so ravenous that we ate the meal before I remembered to take a photo. Use your imagination!

Baked Orzo with Shrimp
Makes about 4 servings

Ingredients:

• 1/2 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon dried oregano, crumbled
• pinch of dried hot red pepper flakes (or more to your taste!)
• 1 tablespoon olive oil
• 1/4 cup dry white wine or chicken broth
• 1/2 can (28- to 32-oz) crushed tomatoes
• 1/2 teaspoon salt
• 3/4 pound large shrimp (about 18), shelled and deveined (I used about 22 shrimp and could have even used more. Don't be shy about the shrimp!)
• 8 ounces orzo
• kosher salt and coarse ground black pepper, to taste
• 1/2 pound feta, patted dry and crumbled (1 1/2 cups) (I used an entire container from Publix)

Directions:

1. Preheat oven to 425 degrees F. Coat an 8 x 8 baking dish with cooking spray or olive oil.
2. Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add onion, garlic, oregano, and red pepper flakes and cook until onion is softened, about 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. (since I bought my shrimp the way I did, they were already cooked, so I just needed to heat them up a tad).
3. Meanwhile, bring a medium pot of salted water to a boil. Add orzo and cook until al dente, about 8 minutes. Reserve 1/4 cup cooking water, then drain orzo VERY carefully (a fine-mesh sieve helps). Return orzo to pot and toss with remaining 1/2 tablespoon oil.
4. Add orzo into sauce with shrimp and mix gently. Add reserved cooking water as needed (I didn't feel this was really necessary and only used maybe 2 tablespoons). Season with salt and pepper if necessary.
5. Spoon half of pasta into prepared baking dish, then sprinkle with half of feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.

Like I said before, this dish was amazing! It had so much taste! Jeremy and I both loved it. For the shrimp, I bought the frozen bagged shrimp at Publix, where the shrimp are already shelled deveined (seriously, I am NOT cut out for that type of work!). As I started making this dish, I was like "Oh crap! The shrimp are still in the freezer!" So I remove them and start reading the directions to dethaw. Well of course it says that it is best to dethaw overnight. But, me being the complete non-planner that I am, did not do this and my tomato sauce was already on the stove boiling, and my orzo was 8 minutes away from being done. I started to panic! What now??? Luckily, there was another method of dethawing these little babies - run cold water on them for, guess how long? That's right 8-10 minutes! I couldn't have planned it any better. Ok, well maybe I could have, but that's not the point. So I ran my shrimp under cold water and then removed the tails (because, unfortunately, you cannot buy the shrimp detailed). And they were ready to go in the tomato sauce. Perfect! I even ate a few extra shrimp and they were delicious! Note to self: Publix shrimp are delicious and would be perfect for a dinner party appetizer!

And, yes, I used a lot of feta, but really, you can't go wrong with feta. It's delicious and one of the better cheeses out there for you (sort of . . .). And for all of you calorie nazis out there, just suck it up and buy the real feta for this recipe - it melts much better and makes the recipe delicious!

Enjoy!

Check out my new toy!

A few weeks ago I took the plunge and purchase a new toy: the 100mm f/2.8 macro lens!! Here's a picture of my new prize:

Imagine my excitement when the package just happened to arrive on my birthday. It was like a birthday gift from the photography gods, urging me to go out and be brilliant. And so I did . . . or at least tried. As I practiced with the lens, I realized that it is very temperamental. Not so unlike a woman - after all, it's our perogative to change our mind and be perfectly beautiful (or in focus) one day and the next just be a mess (or, did you figure it out yet? Out of focus!). And even more of a coincidence is that this little lens likes to be out of focus in low-lighting areas - just as a woman tends to not care as much if she knows there won't be a huge spotlight on her! (Or is this just me?!) Anyway, the more I've practiced, the better I've gotten. And let me tell you, this little lens is a gem. It really can do wonders. Check out some recent work:

And although it doesn't replace my 50mm f/1.4 as my favorite lens, it may run a very close second! I can't wait to try it on a newborn's eyelashes . . . any taker's?

While I'm on the subject of babies, I'd like to give a huge shout-out to my friends Janene/Michael and Betsy/Gavin for their recent good news on the expansion of their families! Congratulations!

It's over!!!! (sort of . . .)

I have nothing fun to report. Session is sort-of over, but not really. Which creates an odd atmosphere around the office. For most people it's over, so that means the days of long lunches and surfing every newspaper online for some entertainment are back. However, for me it's not really over. See, one of my first reference bills is one they decided to "conference" over. Which means any day now, any hour even, they could decide to conference on it and then require us to run back to our office and draft a version of the bill both sides agreed upon. The problem is I have no clue when all of this will take place. So it's sort of a lot of sitting and waiting . . . for all hell to break lose. At least that's what it feels like to me. I'll be sent a flurry of emails: "what about this?"; "please respond ASAP"; "does this look right?"; etc., and then all is quiet. Until the next flurry. So I sit and wait. And rush to answer emails. And wait. And rush to answer emails. And wait. See a pattern? So that makes this week just peachy keen fun for me.

On top of it all, I have sinusitis. Yup. Sounds like a big ball of fun doesn't it? Starting last Thursday I have been sick as a dog. Ranging from chills and aches on Thursday (and everyone telling me I have the swine flu and to stay away from them) to not being able to breath the rest of the weekend. But, alas, after trying to get into my primary care physician all day yesterday I gave up and went to Patient's First (which I despise!) and I finally have some relief. $50 worth of relief to be exact: $10 for my antibiotic and a whopping $40 for a freaking nose spray. What a rip-off! But at this point, I don't care as long as it makes the week more bearable.

And in true sinusitis fashion, I have lost my train of thought (it happens a lot with all of the congestion and sinus pressure building up . . . in fact, I think "losing one's train of thought" may even be listed as a side effect of sinusitis - I promise). So I will close for now . . . and return when things are a little less cloudy.