Omg, work was so slow this week…. I was actually boring myself to bits at some point. Today I wasn’t feeling to great as well. So around 15:00 I went home (yes, I worked my 40 hours by then). Good news: Our little Service Desk has become  ISO/IEC 27000 certified today!! This is actually getting really important with certain projects. This means we thought about security- and risk management.

Ok, the silly thing is that you put up your own standards. So most of the stuff we got certified for is stuff we already do. Like using secure passwords and not sending them to clients together with a login name.

This actually is a good thing for your resume. Next week: cake!!

Anyhow: time for food. I made this a while ago, this is something I would eat every day as well. It’s wonderful dish to eat in a bowl and just dig in. So that’s what I did when I made this. Now, I’m heading back to the sofa and enjoy me some Netflix.

 

What do you need?pumpkinpestocrust1

  • Pumpkin (cut in 1×1 cubes)
  • Spring onions
  • Cherry tomatoes
  • Sun dried tomatoes
  • Nutricional yeast

 

Put the pumpkin in a oven tray and bake in a 200 degree oven while you make the tomato curst. Cut the tomatoes, spring onion, sun dried and cherry tomatoes, yeast, pepper, salt, garlic and paprika powder together and let it marinade together for a few minutes.

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After about 5-10 minutes, spread the tomato mixture on top of the pumpkin pieces and put in the oven for another 15-20 minutes until the yeast has turned into a nice crust.

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Serve with pasta and sprinkle with a little parsley

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