I know nothing about it but will check google... I knew my new boss was
mid-eastern but only finally worked up the nerve to ask him where he was
from today during casual conversation in the break room. He is Iranian
and so is one of the new intake techs. :-)

I spent some time with her today looking over some of my recipe pics on
picassa and she started talking about yogurt recipes, including yogurt
with shredded beets or spinach after she saw my pickled eggs...

She opened up then and offered to cook some Iranian recipes and bring
them to work for me to try. Yay!

Always cool to learn a new cuisine...

I finally made up a lovely batch of Insalata Caprese today and actually
assembled it at work during my break time so it would be fresh. I left
it naked so the fresh cheese would maintain it's texture. (Thanks to
Barb Schaller for that tip!)

Today was my third day there, third in a row of 10 hour shifts. I
bought the Basil fresh on Tuesday but it was still in good shape. :-) I
sliced the cheese last night and broke off the Basil leaves I'd use but
left them in a bag. I took a small cutting board and knife to work as
I'd left the vine tomatoes whole for fresh slicing.

I bought some fabulous basil pesto from Central Market and left it in
it's container on the side, and last night I made a lovely fresh herbed
vinaigrette that impressed anyone that tried it.

1 cup olive oil
1 cup red wine vinegar (Bertolli's)
1 cup store brand apple cider vinegar
2 Tbs. fresh thyme, leave leaves whole
3 Tbs. (fresh picked) Mexican Oregano including the blooms (my MO bush
blooms all summer if I keep it watered)
1 Tbs. fresh minced rosemary
1 Tbs granulated garlic
1 tsp salt free lemon pepper
1 heaping Tbs. capers
1 tsp fenugreek
Dash of MSG (probably 1/2 tsp.)

The dressing was shaken well and poured in to a small bowl with a spoon.
The snacking lasted all day and eaters could add pesto or dressing as
needed and desired.

This oil and vinegar dressing turned out far better than I'd
anticipated. A real do-over and I made it up as I went along. I'd have
added fresh sliced Basil if the recipe I was using it on had not already
had plenty.

I surrounded the dish of cheese, basil and tomatoes with a ring of small
sliced sourdough bread (baguette). Similar to this but this is a
recycled pic from new years:

<http://picasaweb.google.com/lh/photo...w?feat=directl
ink>

Now that I'm finally at the hospital I will work at after 10 weeks of
training elsewhere, the people there have been kind and patient (I still
have to learn our machines, policies and details!) I wanted to make
something to thank them. It went over well! :-)

Time will tell how this will all work out, but I am optimistic. If
nothing else, I will make new friends... one stomach at a time. <g>

The morale here is so much better than it was at my old job.

The only drawback is that I need to learn the Sunquest LIS.
It's all in DOS! <argh!!!>

I'm taking copious notes on F-commands.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine