Skip to main content

Latest Updates - Battelle

Latest Updates - Shell Aviation

We ordered Jimmy Johns and you can blame Fox New

So late yesterday afternoon Fox 32 here in Chicago requested to interview Justin from (name redacted) again, since Pritzker discussed the decontamination unit in his briefing. All well and good, except we spent the early evening pulling together a briefer, updated messaging, waiting with baited breath for the Zoom link to come through, etc. (Side note: shout-out to (name redacted) for being an absolute machine with briefers I'm requesting at literally a moment's notice all week!).

We thought the interview would run at 5:45 so I watched the whole damn newscast, only to learn they recorded it and used it at 9pm! By the time I was finished I hadn't gotten to the store, we had no food, and ended up ordering delivery. So boooo Fox News!

Comments

Popular posts from this blog

Strawberry-Banana Smoothie

Last night was another repeat dinner of my taco recipe (it's a fan favorite and super easy so it's heavily in the rotation). So, instead I thought I'd share my favorite breakfast smoothie recipe, which I am drinking as we speak! In a blender:  Take a couple handfuls of strawberries, cut off the tops and chop them into large pieces (probably about a cup or cup and a half) Cut up one banana (this is great for overripe ones)  Add 2 cups of vanilla yogurt (I use low fat or no fat...not a fan of whole milk yogurt, and you could use Greek yogurt if you like)  Throw in a couple ice cubes--I don't know why but ice cubes help the texture.  Blend all togther, and voila! Healthy easy breakfast that's surprisingly filling!

Miso soup

This is a serving size for 2: Heat 2 cups of vegetable stock (you could do chicken if you want). Stock comes in cartons, or you can use a bouillon cube, or you can make your own but that's another recipe for another day. Dice up 1 cup of vegetables; aim for hearty ones that won't fall apart in the soup: cabbage, bean sprouts, carrots, and I think mushrooms would work (I don't like them but I could see them being good in this if you do like them). When the stock is boiling add about 1 tbsp of liquid miso...this is a tannish color and comes in a bottle. It's not the dark brown solid chunks of miso. Stir, add your veggies and let them simmer for about 5 minutes, top with some green onions, and you're done!

Pasta with Oil & Spices

So rather than go to the store yesterday after work for some fancy-pants ingredients needed for a new dish, I went for a run instead.  There will be no running today in this rain, so new dish will be tonight.  Last night I made Rhys's favorite pasta, which I've shared here before but it's worth revisiting. And, there's a picture this time!  Cook 1 lb of mostaccioli (this will feed an army, so cut in half if you're not feeding, well, an army). Once the pasta is cooked and drained, return it to the pot and add 1/4 cup of EVOO. Add a little more if all the pasta isn't nicely covered with oil.  Add a lot of oregano, about 2 tbsp but adjust to taste. Add black pepper, about 1 tbsp.  Top with crushed red pepper to taste, depending how spicy you like it. And that's it!