Mariannes Motifs

Advice in case of being laid off.

Here is my advice in a nutshell ----

1.  Its not your fault. 
2. To get 1 good job offer takes 5 good interviews. Once you've had 5 decent interviews you wil lget a good offer. Yes - the hard part is getting those interviews. Get your resume out there, make follow up phone calls, and don't let your spirits get down.

3. Ususally these things happen for a reason and you will find that the next job is so good and you never would have gotten it if you hadn't lost this one when you did. It just works out. _____________

Vent and Rant

Here is a list of things that bug me.

1.  Smug people who speak to me in a condescending manner. 

2.  Gorilla marketing on chat boards and the lemmings that follow.

3.  No, I do not want to pray for your nagging cough.  Try going to the doctor first before you bring out the prayer circle.

4.  When my kids start wrestling and jumping around all over the place right at bedtime.

5.  Guild Wars and people who play it too much.

Abondance Cheese and Armagnac

Saturday we took a trip to Costco to stock on up frozen food, and household staples.  We went around lunchtime, I having the bright idea that we could make a free lunch out of the samples.  (They give out tons of samples at our local Costco - great for keeping the kids busy while we shop)

One of the samples they were offering was strangely enough Ratatouille cheese.  It was delicious so into the cart went a nice big piece of it.

Well... upon further research, this Disney Pixar branded cheese (from the movie ratatouille) is in actuality a French cheese from the Alps region called Abondance.  To me it tastes like a combination of brie and gruyere.  It is creamy like brie, but harder and more flavorful.  It doesn't even need crackers.  YUM.

Tonight I  enjoyed my cheesy snack with a small glass of Cles des Ducs armagnac. Just about the very last of the bottle we bought while on the cruise.

Ahh...now I am ready to lay down and enjoy a good nights sleep.

Cornell Chicken Barbecue Sauce Recipe

This is a classic upstate NY way to do chicken on the grill.  When we had school fundraiser barbecues, local church barbecues, and at fairs and festivals in the summer, this is how the chicken is marinated and basted.  A common sight was to see a big set of grills that were made from metal barrels cut in half and then fitted with grill tops.  Sizzling on top were split chicken halves.    I think I remember that this would be served with baked beans and potato  salad.   And a piece of bread with a pat of butter. 

Here is a recipe card for the marinade for the chicken.  I have made it with chicken breasts both bone in and boneless.  Its better with the bone in chicken, I think, as it is juicier.

Download cornell_chicken_marinade.jpg

recipe card made with scrapbook kits by Kim Hill and template by Canay.