today was a good day...part duece

Today was the third set of interviews for my dream job- of which I had to meet with 7 people consecutively. Supringly, it wasn't as difficult as I thought it would be. A majority of them I got along with right from the start. Some treated me as if I already got the job and that this process was just preliminary - just so everyone could get a look at me. Others - such as the Assistant Dean of Administration - were brisk and hard core in asking me "What if" questions. That man was sooo intimidating lemme tell you!!! Overall, I think I did well & left the buldling with a smile on my face -sure of myself and eager for next week to come so I can hear the good news that I got the job. Everyone keep your fingers crossed for me!!!

In other news, I am just emerging from my turkey induced comatose and am preparing to get back on my diet and exercise routine. I hope everyone had a wonderful and relaxing weekend!! As for me, I dragged myself out of bed on Black Friday at 5:00 in the morning just in time to catch some really good deals for people on my x-mas list. Over 1/2 of my x-mas shopping is already done, thank GOD!!

The crazy Chicago weather is doing a number on my knee -it's swollen and hurts. One day its cold as all hell, the next day its 55 degrees outside. What gives ?!!!

recipe swap time

Hey all. I have got googled a hell of a lot the last two days by people looking for a good flan recipe. While my aunt would kill me for broadcasting the family recipe on here, I really don't give a care. Its the season of sharing, and that's what I intend to do. Here is the THE BEST flan de leche recipe you will ever try. Trust me, try it! It's sooo easy to make and people will be knocking on your door for more guaranteed!!

Figueroa Flan (flan de leche)

You will need:
1/2 a cup of granulated sugar
4 large eggs
1 tbsp vanilla extract (not imitation extract either!!!)
1 can of evaporated milk
1 can of sweetened condensed milk
8"-9" inch pie pan

Preheat the oven to 375 degrees.

In a pot, melt the sugar until it becomes liquefied. Once melted, pour the sugar evenly into the bottom of the cake pan. Be very careful it will be very HOT!! Then, in a bowl take your eggs and beat the hell out of them until there are lots and lots of bubbles (I'm talking big bubbles). You can use a blender to do this, but I think it tastes better when its mixed by hand. Add the tablespon of vanilla extract to the eggs and beat them again really well. After that, add the carnation sweetened and evaporated milk to the bowl. Mix very well for the last time. Once finished place the mixture in the 8" round cake pan. It is ready to be cooked.

Now, you will be indirectly cooking the flan in a double boiler type fashion. Place the 8"-9" round cake pan into a larger pan with a few inches of water in it (I use a roasting pan). NOTE: They are separate - the flan is in the 8" round cake and there should be just enough water in the larger pan to cook the flan indirectly - just a few inches will do. Bake the flan in the oven for about 45 minutes at 375 degrees.

It will be ready when the masa lightly yields to the touch without feeling overly sticky. When done, let cool for about an hour, then refrigerate with a cover over it. Please note to cook your flan about 12-24 hours in advance so it has time to set perfectly...When ready to serve, invert the pan onto a plate and viola!! Flan de Figueroa

There it is ladies and gentleman...ENJOY!! (but shh don't tell my aunt -she'd kill me!!)

2 down - 1 more to go

Wish me luck! My 3RD INTERVIEW is on Monday morning. It will be an astounding 4 hours long. auurrghhh. The nervous excitement is killing me!!


UPDATE: I just got my interview schedule (yes schedule) for Monday. It looks like I will be meeting with a whopping 7 people. OH MY GOD!!! OH MY GOD!!! Excuse me while I faint...

turkey day with a latino twist

I have a simple question: How do you and your family celebrate and give thanks on Thanksgiving? We all know historically the family and/or friends gather around the bird and get their grub on. But nowadays: what does that food consist of ? And how does that food represent you? I have come to realize that each culture and furthermore, each family's celebration is as unique as the food they eat.

For example: my family (on my moms side) is 100% Boriqua. I am not lying when I say I have 12 aunts and uncles and about 30 cousins JUST ON HER SIDE. Needless to say, it's a madhouse: children playing and running around the house, people sitting at every available crevice trying to get a glimpse of the tv, others deep in conversation and/or playing a good hand of casino (an addictive card game I think my family actually made up) or dominos...all rimmed over with Marc Anthony playing in the background. Not only that, the food has a definite ethnic flavor to it. We have our turkey, yes - But season it with garlic, sazon, adobo, and sofrito. But, we also serve honey ham, pernir (roasted pork & my personal favorite), pasteles (PR tamales if you will --> see below for a recipe), arroz con gandules, stuffing, sweet potatoes, and loaf upon loaf of HOT FRENCH BREAD drenched in butter (if you didn't know, now you do - puerto ricans LOVE their bread.) And that doesn't even include dessert, rich in cakes, pies, and my personal favorite: FLAN.

On my dads side (the side of my mexican heritage), Thanksgiving is not just only a day. They celebrate with food for about 3-4 days straight, with each consecutive day afterwards an extension of Thanksgiving. It was crazy: Everyday there was another menu to choose from (and I think I gained about 10 pounds afterward). They served everything from turkey to home made pozole (pork & hominy soup..yummy), to carnitas and barbacoa, flautas, and pollo con mole. Unfortunately, I never really spend much time with this side, as they are scattered throughout California and I live in Chicago. The memories I do have, however, are lace with food and laughter.

Anyway, I just want to send a happy turkey day wish to everyone. No matter who your with or what you eat, I hope this weekend is full of laughter, love, and lots and lots of FOOD!!! Care to share some grub with me? C'mon!!!!

i gotta say it was a good day...

Today was my second interview at my dream job, AND might I add, I totally rocked! I had the Director of the department eating out of my hands. He said, (and I quote) , " Your background is impeccable and I really like your personality. I definitely think you would be a great fit for the school". A smile has been plastered on my face all day. I still have another interview to go to with the dean and 4 product managers which I will be working with as well. What sucks is now I play the waiting game: unfortunately, the third round of interviews won't take place until the first or second week of December.

In the meanwhile, I will keep myself busy with work, my house, and my family. Being the Harry Potter geek I am, I have a hot date with the bf this weekend to see it. Also, a few of us are getting together to make over 200 pasteles for Thanksgiving and Christmas for the family. For those who have no idea what pasteles are: imagine a puerto rican version of a tamale. See here for a generic picture and recipe to make pasteles. Needless to say preparing such a large amount is very time intensive. Our recipe, which has been passed down for generations, is top secret. Muy deliciouso!! I can't wait. I got dibs on the first one out the pot!!!

Peace and love everyone!!

tis the season...

I know its not even Thanksgiving yet, but I already have Christmas on the mental. Despite the COLD weather it brings, I love every aspect of xmas. An overindulgence of family, food, and to top it off - no work. How kick ass is that ? But most of all, I love spreading the joy of sharing.

Most of you know by now that every year I "adopt" a needy child or two- sometimes more depending on how much money I have to donate. It has been a long standing tradition that I've employed since I got my first job. I usually do it through local programs like The Chicago Sun-Times Season of Sharing or through non profits like Direct Effects Charities. I think this year I would like to do the same for Children which were affected by Hurricane Katrina. Preferably those children forced to relocate to the Chicagoland area. Does anyone know a LOCAL charity which I can participate in (the overhyped red Cross or FEMA are not getting a penny of my hard earned cash!!!)?

Last night I also had the bright idea to donate a few hours to feed the hungry this season too. I always have thought about doing it on Thanksgiving or Christmas, but never went through with it. I mean, I can leave my moms house a few hours early or get there a little late to help out the less fortunate right ?

hmmm...I wonder if I can persuade the bf to come along for the ride. HAH! Just getting him off the couch will be mission impossible!!!

monday blues 2.0

My head is pounding due to nonstop phone calls from irate customers and staring at Quickbooks all day.

My eyes are red and tired due to late night cooking both in and out of the bed last night ;) wink wink

My desk AND house are a pigsty -partly because I have been lazy but also because I never seem to be home long enough to clean (mostly due to laziness though).

My skin is breaking out mere days before my interview with the Department Director of my dream job!! I swear I have hindu dot pimple on my forehead. ugh...