Being a student you’d think my biggest concerns/ problems would be doing well in school/ getting good grades, not partying too much, saving money the best that I can, and hitting the gym somewhat regularly to justify all the study-munchies.
My biggest worries here lately, however, have been giving oral presentations in class, having a well thought out and put together resume, and hitting the mall to buy some business-appropriate attire.
You know, for those presentations and job/ internship interviews.
But I guess I’m not your average college student. After all, I do greet the morning with stretches, a mug of tea not sweetened with sugar or honey or clouded with milk, and breakfast before 9 am. And by breakfast I don’t mean Chewy bars or a bag of Cheez-Its. I take multivitamins, calcium, and fish oil every morning. I try not to eat after 10pm and I read an actual novel before I turn the lights out for sleep.
I don’t know why, but maybe it’s just that time of year when everyone on campus is harping about the importance of having a professional resume, how to give an interesting and intelligent presentation, and how to knock the socks off of a job interview. It’s all about setting yourself apart, networking, dressing and speaking appropriately, networking, conforming, and networking.
After they lecture you for so long, you start believing that everything they say is the whole truth and nothing but the truth: that public speaking is no big deal and everyone can do it. That even though you’ve been terrified of public speaking since you slicked your hair back and into a pony-tail in the 5th grade, had to worry about your face turning beet red, and have been consistently plagued by the “ums” with every hollow, still silence between thoughts. (I hope you know that by ‘you’, I completely mean ‘me’.)
You know a good way to get around having to take and worry about all this business-business? You change your major. Check. Done.
Meanwhile, de-stress and enjoy this for dinner tonight. It really is the perfect dinner for two. Just double it for four.
(Duh. Thanks, Kala.)
PS The bulgur steals the show.
(Sorry, eggplant.)
Spiced eggplant and mediterranean bulgur salad
(adapted from Bon Appetit)
served 2
Wet spice rub: 1/4 c olive oil, divided
2 T lemon zest
1 clove of garlic, minced
1 t ground cumin
1/2 t ground coriander
1/2 t paprika
1/2 t cinnamon
1/4 – 1/2 t crushed red pepper flakes
1/4 t salt
1 medium-sized eggplant, halved lengthwise and scored on the flesh-side with 1/2″ deep crisscross lines about 1-in apart
Plain, Greek-style yogurt
Bulgur salad: 1/2 c quick-cooking bulgur
1/4 c pitted green olives, quartered lengthwise
1/4 c red onion, chopped
1/4 c dried cranberries
1/4 c fresh parsley, chopped
1/4 c fresh cilantro, chopped
1/4 c pistachios, toasted and chopped
1 T lemon juice
pepper, to taste
Preheat oven to 350˚ and line a small cookie sheet with tin foil or parchment paper.
Meanwhile, combine all wet spice rub ingredients in a small bowl. Drizzle more olive oil over each half of eggplant and allow that to soak in. Spoon spice rub completely and evenly over the flesh of the scored eggplant and place (again flesh side up) on prepared cookie sheet and into the oven. Roast until soft and tender, 50-60 minutes.
While the eggplant is in the oven, place bulgur in a medium-sized glass bowl and cover with 1 cup of boiling water. Cover until all water is absorbed, which will take 10 minutes or so. Stir in remaining ingredients and let stand for at least 30 minutes.
Serve eggplant-steaks warm (or at room temp) with a dollop of Greek yogurt and bulgur salad (which can also be served slightly warm, room temp, or chilled).
