Monthly Archives: February 2016

Rome is Burning – A Misguided Mentality of Corporate America

Let’s talk about Corporate America for a second. Where to begin? There is a lot we could talk about; how it can serve and how it can destroy. As an employee of Corporate America, I struggle with many of its different facets all the while I am kept fed and housed by it. So yes, I serve it and it serves me, but that does not mean I will not criticize it where it needs to be criticized and I will not rest until it is changed in certain ways.

america

One of the aspects I see needs to be addressed is the mentality that many corporate workers carry with them at all times: that what they are doing is the most important task ever and when something goes wrong it is literally the end of the world.

panic

A typical corporate reaction over nothing.

Working for a large corporation and interacting with many others, I am often witness to scenes of utter panic and chaos over the most trivial of issues. I am a spectator of business peoples vehemently arguing over how impactful their strategic plan is and how it absolutely must be executed with the utmost care and importance or else. And sadly, I am bystander watching people making their work place and tasks the center of their lives while they neglect the riches they have outside of the offices – family, friends, opportunities for, you know, actually living.

It all drives me crazy.

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Crazy I tell you.

Sometimes I ignore it. Sometimes I remark sarcastically about it (because I am a prince of sarcasm). Sometimes it makes me so angry that I practice ujjayi pranayama at my desk just like I teach in my yoga classes.

Most corporations produce goods or sell services. Sure, many of these goods and services are very useful, and some may even argue important. However, when something goes wrong within one of these corporations, the level of reaction is not at all proportionate with the problem itself. Everything is not just blown out of proportion, it’s not just blown out of this world, it is blown all the way out of the Milky Way Galaxy to Andromeda  (the aliens out there probably think we are bat-shit crazy and that’s why they only come around so often).

aliens

You ridiculous humans.

In my corporate experiences, I cannot tell you how often I have watched something go “wrong”, and then witnessed the chain of reactions throughout the organizations on levels so absurdly extreme that one would think an asteroid was tumbling toward Earth and all was lost.

With every little problem that arises –

Rome is burning

rome

The zombies are among us

zombies

And the Antichrist has risen.

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With every decision that must be made, these corporate slaves discuss the possibilities so seriously that you would think they were deciding whether or not to invade a neighboring country or drop a nuke on another nation, but they are really just trying to figure out what their next commercial should say.

really

PEOPLE! Is any of this really that important? In the scheme of things, does it really make a difference? Are you saving lives? Are you solving world hunger? Are you figuring out how to fix this often broken world? NO! YOU’RE NOT! So take a deep breath, light a candle, have a cookie (or better yet, an apple with some almond butter) and please chill the F*** out.

breathe

Let us breathe.

Now, please don’t let me be misunderstood, this is not to say that people’s jobs and interests are unimportant. I am sure whatever you and your friends do has its worth. I am simply saying that in American businesses, we take ourselves WAY too seriously.

We no longer look at the big picture; if we did, we would see that even when there is a big business problem, the sun will rise tomorrow and life will go on. If we could shift our mental perspectives to “Oh dear, yes this is an issue, but it’s not the end of the world,” then we would probably be able to face said issues with clearer, calmer minds which would make us feel better overall and wouldn’t affect the people around us negatively.

cool it

Corporate America has to stop making itself sick with worry and stress. It has to stop taking a minute problem and morphing it into a monster to use and terrorize all those within email-distance. It has to stop creating such negative energies over issues that in the scheme of the world don’t actually make a lasting impact.  It has to stop taking itself so seriously that its people can no longer actually live their lives and enjoy them.

So please my soldiers of the corporate world, work well and work hard, but remember what is really important in life and don’t let your work and its problems overshadow it. Please take a breath. Please chill the F*** out.

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Recipe Review: Giada’s Creamy Linguine with Lobster and Bacon

What do you think I do on my lunch breaks at the office? That’s right, I watch the Food Network. And if you haven’t already guessed it, my favorite Food Network Star is Giada De Laurentiis, who is my spirit animal as well. I’ve reviewed her restaurant and another recipe of hers, but it’s been awhile so I figured it’s time for another.

giada dance

My Patronus

Back during December, there was a “Holiday” episode of Giada at Home in which she cooked this Creamy Linguine with Lobster and Bacon.

Creamy Linguine with Lobster and Bacon 1

I can’t even.

I mean, hello, just listen to the name of the recipe. Watching it cooked on the screen was torture for my colleague friends and I. The sight of it inspired a deep need for it within us.

need

Said Johnny and friends to the pasta.

Still, I didn’t see what made it traditionally “Holidayish”. But when Valentine’s Day came around, I thought it would make the perfect V-Day dinner! In my mind, shellfish and pasta are staples for a special Valentine’s Day dinner, and the addition of bacon makes everything much more romantic.

valentine

Valentine’s Day = Food!

Of course, I am single – and Whole on My Own – and so is my mother and sister, so we had ourselves our own little fancy Valentine’s Dinner where we enjoyed this fantabulous recipe, along with a Kale and Roasted Beet Salad and some Prosecco.

After cooking the meal and taking my first twirl and bite, I knew it was a keeper. HOLY HELL PEOPLE!

the taste

My reaction after the first bite basically.

Tender sweet lobster, salty smoky bacon, delightful linguine noodles, rich tomato cream sauce, fresh herbs and peas, and of course, heavenly Parmesan cheese; this dish has everything going for it! All the flavors and textures play off each other perfectly. It is a luxurious and sensual dish. And though it sounds indulgent because of the cream and bacon, a moderate sized portion of this was actually just the right amount, no one felt weighed down or bloated, but perfectly satisfied. Remember people – moderation!

The recipe is pretty easy to follow. Giada has labeled the difficulty as “Intermediate”. That’s just because you do have to do quite a few things at once, and once you start there is no stopping, so you have to be prepared. Plus, if you buy a whole cooked lobster or two, you have to break open its shell which is no easy feat.

xena fight

Basically the effort it takes to break open lobster. Damn those spikes!

My advice is to do all the prep work before you start the cooking. Chop all the vegetables and herbs, have the tomato and cream measured out, have the lobster meat cut up into chunks and set aside in a bowl, and have everything readily assessable. This way, once you start, you’ve got everything you need to execute.

Ingredients for Creamy Linguine with Lobster and Bacon

Prepare everything ahead of time and lay it out.

I cut the ingredient portions in half because I was only cooking for 3 people while Giada originally intended the recipe for 6, but you could easily double this recipe or modify it for your friends and family as needed.

At any rate, you should absolutely 100% make this dish when you are feeling a little bit ritzy! Enjoy!

Also, here is a video of my lobster singing “Under the Sea”.

Mitasie 3 Review

I have recently been having a lot of foodie fun trying more vegetarian and vegan foods. I am experimenting with more vegetarian/vegan recipes, like my Vegan Cauliflower, Mushroom, and Red Bean Chili, and am enjoying visiting more veg-friendly restaurants (Native Foods and Veggie Grill are long standing favorites of mine).

 

you don't eat meat

While I am not a vegetarian, I do think we need some animal protein in our diets and know that I certainly need some in mine, I am also a firm believer that we can and should cut way back on our meat consumption, utilize better practices when it comes to meat, and make better sustainable choices overall. An easy way to help our own health and the health of the planet is to enjoy some more veggie centric meals. This has led me to seek out more vegetarian establishments recently.

Enter Mitasie 3! I can’t believe it took me this long to discover this little gem of a restaurant; located literally around the corner from me in Huntington Beach, its right next to the PetSmart I take my dog to all the time. Mitasie 3 is a self-proclaimed “Healthy Vegetarian Vietnamese” restaurant serving up completely vegan versions of Vietnamese classics. My colleagues and I stopped in for lunch this past Friday for our “Cultural” lunch and were not disappointed!

A small restaurant, the space is bright with Asian décor and a definite feeling of light and freshness. Also cool, they display artworks from local artists that are up for sale! It wasn’t busy when we went and were quickly seated and attended to. The service from there continued to be superb with two very friendly servers making sure that we were happy throughout our experience.

look food

Now to the food! On this particular outing, we decided to order a bunch of different dishes and share.

We started with two different types of Mitasie’s Spring Rolls.

Mitasie Jimaca Rol

Jicama Spring Roll

The Jimaca Spring Roll is comprised of steamed jicama, shredded carrots, basil, and soy ham all rolled up into rice paper and served with a spicy peanut sauce. The rolls were tasty light and refreshing, perfect on a warm day!

Mitasie BBQ Spring Roll

BBQ Pork Spring Roll

The clear winner of the Spring Rolls, however, was the Soy BBQ Pork Roll. BBQ soy ham, avocado, mint, lettuce, sprouts, and cucumber, again rolled up into the strangely clear rice papers and served with the same peanut sauce. These rolls were slightly hearty and packed the great flavor of tangy BBQ while being contrasted and complimented by the fresh veggies. I would make a meal just out of these and a salad!

Mitasie Thai Salad

Thai Salad

I actually ordered another dish just for me because, food. I ordered the Thai Salad which was moderately spicy and fully fresh. Mixed greens, carrots, bell peppers, basil, a special Thai sauce, and soy chicken. This salad was a surprising amount of food. The Thai sauce really gave the dish a nice kick and the soy chicken really did look, feel, and taste like chicken! I’d order it again.

Mitasie Shaking Beef

Shaking Beef

Next we had the other clear winner of the day, the Shaking Beef. Marinated and roasted soy beef, shallots, tomatoes, peppers, and garlic in a sweet vinegar sauce over a bed of greens. I’ve had vegan chicken that tasted like chicken before, like in my salad above, but never have I ever had a vegan version of beef that tasted legit. Holy Hera! This dish beautifully danced between sweet and savory and was entirely delectable. This is another one I would order just for me next time!

Mitasie Cryspy Shrimp

Salted Pepper Cryspy Soy Shrimp

We also shared the Salted Pepper Cryspy Soy Shrimp. This baby is spicy! Soy shrimps that have been fried to a perfect and satisfying crunchiness, onions, peppers, and jalapenos. This one just had a great depth of spicy and savory flavor. Plus, it was fried! Get this one too!

Mitasie Garlic Noodle

Garlic Noodle

Lastly, we had sides of the Mitasie Garlic Noodles; spaghetti noodles, garlic, tofu, mushrooms and olive oil, as well as the Garlic Fried Rice. As you might have guessed it, both were very garlicy; and garlicy is good! The noodles can be ordered as a main whereas the rice is a perfect and cheap side order. If you like garlic and need some carbs with your meal, either of these should do nicely!

The prices at Mitasie 3 are incredibly fair. You can easily enjoy a nice, healthy meal for $10 or under. I am so used to having to pay a premium to eat healthfully that I went into the restaurant expecting to spend more than was actually necessary. How refreshing, no pun intended, to find a place where I can eat well for less!

so good

We left full of plant-based deliciousness and with happy hearts. Mitasie 3 is a little hidden treasure in my eyes. The atmosphere is bright and inviting, the service is friendly and quick, and the food is fantastic and equally healthy. I especially love that I have another vegan option nearby when as I begin to order more vegetarian. I hope you make a trip over to Mitasie 3 and enjoy what they have to offer!

Meatloaf Calabrese

The word “Meatloaf” often harkens traumatic images of your mom’s signature recipe for the nights where she literally didn’t give a _________ and threw some protein, carbs, and other questionable fixings into a bowl, baked it, and called it dinner.

ewwww

She’s making meatloaf again???

And so, sadly, meatloaf often gets a bad rap. I, however, can assure that not all meatloafs are created equal. I grew up on my mom’s meatloaf and always jumped for joy when I found out that she was cooking it. But of course, my mother is Italian so the meatloaf was undeniable phenomenal. Well, now you can have phenomenal meatloaf too because I am gifting the recipe to you!

Meatloaf 9

Italians do everything better.

Yummm

This is Meatloaf Calabrese. My Italian family is from Calabria in Italy (things from Calabria are called Calabrese) and this recipe comes from there. Actually, the base of this recipe is for our Stuffed Bell Peppers which are a tad more elegant. Of course, when they came to America, they created a meatloaf incarnation of the dish that was more convenient for busy American weeknights. You will notice that this recipe calls for raisins in addition to beef, red pepper flakes, and other such ingredients; so you are probably thinking, “What in the damn hell?”

raisins and beef

Raisins and beef!?

Trust me, it is delicious. Savory beef and herbs, spicy red pepper and onion, and sweet raisins and tomato all work to complement, contrast, and balance each other PERFECTLY. This meatloaf could honestly be fed to royalty and they would knight the cook.

Now, about the “recipe”. Remember when I started this blog and I told you that not all my recipes provide precise measurements because of the Italian tendency to just feel the dish out as you go? Yeah, well that applies here. This is a recipe that you just have to touch and feel, adjusting as you go. I’ve never been able to get a straight answer about measurements for this dish.

just feel it

Just touch it…

I ask, “How much tomato sauce?” The response I get is, “I don’t know, you just have to touch it and you will figure it out!” So that is what I do and so I have never found myself able to fully break down the recipe. Sometimes I find it needs a touch more this or that. I look, I touch, I feel, I sense, I am guided by my great nonna Isabella. So this recipe is for those who feel pretty confident in the kitchen and are open to a little experimenting with out provided precise measurements.

Here’s the trick though, you’ve got to cook it with love for the people you are cooking for and passion for the quality ingredients you are using to nourish your body and satisfy your soul. If you infuse the food with this love and positive energy, it’s going to turn out great no matter.

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Let me know it goes! Buona Fortuna and Buon Appettito!

Meatloaf Calabrese

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 pound grass-fed, organic ground beef
  • About ½ cup diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 cup marinara sauce
  • ½ large yellow onion, chopped
  • 1 tablespoon crushed garlic
  • About ¼ cup Italian parsley, chopped
  • 2 teaspoons dried Italian seasoning
  • 1 pinch red pepper flakes
  • 1 egg
  • 2 slices of bread
  • Splash red wine
  • ½ cup raisins
  • 3/4 cup parmesan cheese grated
  • ¾ cup grated mozzarella cheese
  • 1 zucchini shredded or 1 Portobello mushroom thinly sliced
  • Salt and Pepper

Directions:

Preheat the oven to 375̊ F.

Put the beef, tomatoes, tomato paste, 2 tablespoons of the marinara, onion, garlic, parsley, Italian seasonion, red pepper flakes, a ¼ teaspoon of both salt and pepper, 1/3 cup of the parmesan cheese, the wine, and the egg in a large bowl.

Toast the bread, lightly wet with water from the sink. Remove the crusts and squeeze the liquid out until you are left with a mushy crumble. Throw in the bowl with the other ingredients.

Mix by hand until ingredients are well combined. Add the raisins and mix again until the raisins are well distributed.

Grease a meatloaf dish with olive oil. Add ½ of the meat mixture. Layer on the zucchini or mushrooms over the meat. Sprinkle with half of the mozzarella cheese over the vegetables. Add the rest of the meat mixture. Over with ¼ cup of the marinara. Sprinkle with remaining mozzarella and parmesan cheese

Bake for 1 hour until the cheese is melted and bubbling. Serve with additional marinara sauce as desired. Enjoy!