I am absorbed. Totally, always, constantly thinking about one thing: work. It’s been seven days a week since June 18 (of course I’m counting the days) and I feel that I am beginning to unravel from the inside out. The light at the end of the tunnel is October 4, when my current contract ends. That’s when I find out if I have a future there and can cool it with other jobs.
Seems crushing, yes, but my stress is constructed out of little things. Bottom up, not top down. Signals and stressors: coffee doesn’t taste abrupt anymore, split ends on hair that hasn’t been cut because there is no time for it, dust on the baseboards, list goes on and on.
In quiet moments I’m not quite sure what to think about. The internal dialog stops and starts.
Contemplations are of pretty things. Noir safari jewelry for 2013 — little gold horse skeletons and pumas and snakes and glass terrarium orbs the size of golf balls filled with moss dangling on spindly chains.
And gorgeous vegetables:
Roasted Red Pepper Salad with Burrata, Serrano Ham, and Walnuts
600 g red and orange sweet peppers
250 g burrata, torn
50 g serano ham, shaved thin
1/2 cup walnuts
4 tbsp honey
1 tbsp butter
vegetable oil, for roasting
salt, to taste
Preheat an oven to 400F. Toss the peppers with some vegetable oil and arrange them on a parchment-lined baking sheet. Roast until the skins blacken and blister, about 25 minutes.
Meanwhile, toast the walnuts in a pan set over low heat until fragrant. Stir in the butter and sprinkle with salt. Set aside.
When the peppers are done roasting, place them in a bowl and tightly cover with saran wrap. This will help to loosen the skins off of the peppers, making them easier to peel. When the peppers are cool enough to handle, peel them and discard their stems and seeds.
Arrange the burrata, serrano ham, peppers and walnuts on a platter or serving plate. Dot with honey. Serve immediately at room temperature.