Hi, everyone. I’m not dead (which you know if you follow me on Instagram – just sayin’). I’ve gotten some emails asking me if I am okay, why I haven’t updated in two weeks, etc. and I really appreciate the concern! You guys are awesome and it sure does make me feel loved. I haven’t been going through any particularly rough time, per say, but I have been busier than I’ve been in a long time and I had to make the decision to take a step back from my blog for a bit while I regain my sanity. I work at Business Insider, which is growing bigger every day, so we had to move offices to accommodate that. The task of actually moving these offices fell to me and my co-worker, Kim. Along with another colleague, Jeena, two IT consultants, and a team of movers, we moved the whole office to a new space on a Friday night. Everything was packed up, moved and moved in by 1am on a Friday morning. Kim and I stumbled home, delirious, for a bit of sleep, before getting back to the office early the next morning with Jeena and the IT guys to start putting everything together. The lack of sleep was the worst thing that could have happened, because it was just hard to focus. We unpacked, set up and plugged in over 150 computers, opened up countless boxes, put together new furniture and just tried to maintain our sanity while we realized how many other things there were to do. I think we stared at the space for so long that we couldn’t even recognize how far along it was coming, all we could see was the tasks that lay ahead. Sunday was a bit better, because we were all able to get a good night’s rest, and we finished up around 5 that day, deciding that we had done all we could do and that we needed to have a few hours to ourselves before the week started all over again. It was exhausting, obviously, but I’d like to think that we all kicked ass that weekend and worked as hard as we possibly could. Plus, some of our coworkers got together and bought us a gift card to Green Square Tavern, where Kim and I ate during a much needed break on Friday night to re-energize and re-group. Thanks again, guys!
Kim and I enjoying the dinner (and drinks) that our thoughtful coworkers bought for us, Jeena setting up the snax at the new offices and me being exhausted on Sunday evening.
Last week was the first week in the new office, and while everyone seemed super excited and impressed with how much we got done in one weekend, it was still the most hectic week of work that I’ve ever experienced. Kim was sick, and on top of that, headed to Italy that Tuesday, so it was just me yielding to the needs of 150 people. Thankfully Jeena was there, helpful as always, and we were table to hire a temp for the two weeks that Kim is gone, but at the end of the day, I’m the one delegating or being asked directly to do things. It’s a lot. Everyone has been very understanding and patient, but I stress myself out easily and get frustrated that I’m not able to do everything that needs to be done. Things have to wait. I can’t get everyone everything that they need immediately. It sucks having to continue to apologize for not having something or telling someone that I promise such and such is on its way, or that one thing will be taken care of in just a day or two, but my list is still long, even a week and a half later, and I’m doing my best. Of course, that means by the time I get home, the last thing I want to do is more work (although I managed to bang out two freelance projects this past weekend, so, you know, I apparently love being overworked). I’ve been trying to come home, do some yoga or something relaxing, and just go to sleep. Last week I was so out of it that I didn’t even do the yoga most nights, I just zonked out on the couch until Kramer came home from school or work. This week I’ve been better about taking care of myself, though, and found some time to post back on the blog. It feels good to be back! I hate having to push this thing aside, but every once in a while, life takes over completely and I have to do it.
This is another fabulous recipe from Josh at The Slim Palate. He sent me a copy of his book to check out, so I of course had to make a few things. I shared the macaroons the last time I posted, and today, I present this cucumber salad. I brought this to a barbecue the week before the move started, and it was the perfect thing to serve alongside grilled chicken, hot dogs or burgers. I would even highly recommend throwing a poached egg on top and making the whole thing a meal! The original recipe calls for a creamy dill dressing, which is summery and delicious, but I added a little mint, too, because when I went to the store the leaves were so bright and healthy looking that I couldn’t help but buy a little of that, too. This is a summer salad that you can feel good about eating and sharing, and a much needed break from the usual salads I’ve been making lately with lettuce and tomatoes…although I would imagine that adding some tomatoes to this might help make it a full meal, too. Get creative and enjoy!
Victorious on the roof on the first day in the office, my handsome husband at Roberta’s, and the food he bought me to lift my spirits on that final Sunday.
Chop your mint (if you’re using it) and your dill.
Then whisk everything together in a small bowl and set aside.
Shave your cucumbers with a vegetable peeler into a large bowl (I doubled this recipe).
Then toss everything together! As you can see, I placed this salad into a sealable container to take to a barbecue later on in the day.
- ½ cup mayonnaise
- 2 large cloves of garlic, grated
- juice of 1 lemon
- 1½ tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 2 English cucumbers, skin on but washed well (regular cucumbers are fine, too - English just have a bit fewer seeds and can be slightly sweeter)
- salt and pepper, to taste
- pinch of red pepper flakes
- Whisk together the mayonnaise, garlic, lemon juice, dill and mint in a small bowl. Set aside.
- Using a vegetable peeler, shave the cucumbers into thin ribbons, then place them in a large bowl.
- Toss the cucumbers with the dressing, then season with salt, pepper and red pepper flakes. Taste and adjust as needed. Serve immediately or place in the refrigerator to serve within 4 hours