The good news is I bought my tickets to Mexico, and despite the hike in oil prices, it was a breeze $337 round trip, including traveler's insurance in case I lose my hand and need medical assistance pronto, or come down with dysentery, or my flight's delayed for days or something. I bought the tickets because I knew I would end up wanting to go regardless of what my work said, and I knew they were going to let me go anyway, even though they hadn't given me a straight answer. So I have been studying the region to try to decipher the best way to utilize my ten days there (which is really only 8 since the travel is long.
The good news is that I did not act incorrectly, as my work did grant me the days off, no problem. However, they are laying me off at the end of May, so I will be gone for a week (four days) of work, then come back for another few weeks, on the 12th, and then work for another couple weeks and then I'm done.
But the good news is they are laying me off not because they are dissatisfied with my job there, but because one of my bosses is moving her practice mainly to Alabama, working in Pittsburgh every other two-weeks, so the other attorney, who will be taking on most of her cases, wishes to hire a paralegal to help her out, rather than a secretary who does not do research, etc. Attorney 1 says that I do a paralegal's job right now so attorney 2 will be sad once she has to pay someone more money to do the same job, but probably not as well.
This also means that I am going to be on unemployment, so I will still be receiving money while I am in school, so I can work on my thesis and leisurely try to find another good job, without being pressed to find one immediately in order to keep up with bills, etc. Since I will have some time on my hands, I am looking at applying for grants, specifically the Fulbright Fellowship which supports students and artists (I am both!) in their overseas endeavors. I have a meeting with a representative on Friday.
Since these last semesters I will just be working on my thesis, plus taking on one class which if I can come up with an itinerary for Oaxaca, will be taken care of in May, I don't have to be in Pittsburgh too much. I am looking forward to be a bit of freedom and room to move, since my schedule has been rather packed, though I have been enjoying my time as I've been spending it. I like being busy, feeling like I have some semblance of a purpose.
It also means I can perhaps visit friends just within the US or elsewhere. I miss a lot of people. Sometimes the internet is good for relieving that, but sometimes it just makes it worse.
As a final good news since my hands are getting cold and stiff, not like dead but like winter, tonight I made a delicious dinner. Here is the very basic recipe. Cut a Spaghetti squash in half, scoop out seeds, and bake for 45 minutes at about 425F, in a pan with about an inch and a half of water (so it's steam-baked, in a sense).
Cube a block of extra firm tofu. Put it in a bowl with stir fry sauce, Braggs, honey, and flax seeds, and mix. Let marinade.
Chop and saute onions and garlic, then add shittake mushrooms cut into slivers. Steam kale, chard, and spinach, in whatever ratio you need to get rid of rotting veggies. Pour some water into saute pan if it looks like it's drying, then a bit of salt. absorb water into vegetables, then when onions are carmelized, scoop it all out and put on a plate.
sprinkle corn starch into tofu bowl a little at a time while stirring. Pour into pan, complete w/ excess sauce from the bottom of the bowl. add a tiny bit of oil. Chop up ginger into tiny pieces and add to pan. Let fry, but keep an eye on it through the next stage, flipping tofu every so often to make sure it gets cooked all around and doesn't burn.
Take squash out of oven, assuming it's done by now. flip over so they're on their skins and scoop out flesh from one half (a squash feeds 4 hungry people, but we were just two hungry people so we only used half). It will look like spaghetti, hence the name. place it on a plate, as there will be a pretty big pile.
Cube a block of extra firm tofu. Put it in a bowl with stir fry sauce, Braggs, honey, and flax seeds, and mix. Let marinade.
Chop and saute onions and garlic, then add shittake mushrooms cut into slivers. Steam kale, chard, and spinach, in whatever ratio you need to get rid of rotting veggies. Pour some water into saute pan if it looks like it's drying, then a bit of salt. absorb water into vegetables, then when onions are carmelized, scoop it all out and put on a plate.
sprinkle corn starch into tofu bowl a little at a time while stirring. Pour into pan, complete w/ excess sauce from the bottom of the bowl. add a tiny bit of oil. Chop up ginger into tiny pieces and add to pan. Let fry, but keep an eye on it through the next stage, flipping tofu every so often to make sure it gets cooked all around and doesn't burn.
Take squash out of oven, assuming it's done by now. flip over so they're on their skins and scoop out flesh from one half (a squash feeds 4 hungry people, but we were just two hungry people so we only used half). It will look like spaghetti, hence the name. place it on a plate, as there will be a pretty big pile.
When tofu is done, scoop onion mix on top of tofu, in pan, and mix quickly. Place back on plate and place on heating rack if your kitchen is fancy like mine and has one. Don't forget about the greens! If you haven't turned that off already, do so now before your spinach disappears (it happens!)
Melt a bit of margarine in pan. Flush squash from plate into pan and mix up so it all gets a tiny bit of butter on it. Add spices to taste: cinnamon, cumin, curry, basil, cloves. Let simmer in pan for a couple minutes so the flavors can seep into the squash.
Place squash on two plates, cover with chunks of tofu mix, then dress with greens on the side. Serve with roibos tea (I had jasmine).
bon apetite!
Melt a bit of margarine in pan. Flush squash from plate into pan and mix up so it all gets a tiny bit of butter on it. Add spices to taste: cinnamon, cumin, curry, basil, cloves. Let simmer in pan for a couple minutes so the flavors can seep into the squash.
Place squash on two plates, cover with chunks of tofu mix, then dress with greens on the side. Serve with roibos tea (I had jasmine).
bon apetite!



