So, today was my first day at my new job. It’s funny how you can get used to something so fast and how frustrating it can be if that same program doesn’t work the same way at the new job. I have a total lack or ‘power’ compared to the old job. But I believe the main reason for this is because most people at the new company don’t have any knowledge about the program and how you manage it. This made mem realise how much I have learned over the last 15 months in my last job and how I managed to learn this amount of stuff in that period of time. In my ‘speech’ on my final day I said that if somebody told me I would do the things I did I would laugh at their face.
Actually, this same thought applies to this blog. I started this blog nearly 1,5 year ago and I never thought I would be able to actually keep it up to date. Thanks to this blog, I’ve expanded my taste and skill range to a level I never thought I would reach. Of course, there are people who are way better at this then I am. But I’m making fresh meals that are healthy and balanced and I don’t think a lot of skill and equipment is needed for this food.
Sorry, I’m being a bit melodramatic here. But seeing where I come from and how much has changed the last year I just can’t help but getting a little bit emotional. Anyhow, back to food. I made this a while ago but I haven’t gotten around to posting this earlier.
This is sort of a left over meal, since I used all of the ingredients for other stuff earlier that week. But for some reason, these meals always turn out pretty great.
What do you need (2 servings)
- 400 gr. of zucchini,
- 3-4 red onions (depending on size)
- 25 gr. of pine nutes (toasted)
- squeeze of lemon juice
Cut the onion into large rings and the zucchini into quarters. Heat some vegan butter and a little bit of oil in a pan and bake the onion and zucchini on low to medium heat until soft. This should take bout 10 minutes. While that is cooking, but the bulgur in a pan and boil according to the directions. When everything is done. Mix the zucchini, onions and bulgur and mix well. Mix the parsley, lemon juice pepper and salt and mix that with the rest. Serve with the toasted pine nuts.