Does anyone else have really random lunches right now?

I made a salad with cucumber and sprouts because that was what I had in my fridge.
Also had some leftover dairy free chicken pot pie filling (we had it on top of parsnip mash last night.)
And a slice of baguette with some exorbitantly priced French butter.

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I’d devour that in 3 minutes

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I love random lunches. They’re half the reason I still avoid going into the office! Today I had leftover roasted broccoli with a fried egg on top, followed by toast with Fix & Fogg Everything Butter. PSA: if you haven’t tried that, go get some now. It’s life changing.

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That sounds exactly like my mom, and that looks exactly like something she’d eat.

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⬛⬛⬛⬛⬛
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Any recommended spots for watching the US Men’s team play in the World Cup today?

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Today’s Poison: Mixed Berry Smoothie

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Has anyone bought anything from Vestiaire Collective?

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Ally here. What do I say to someone who refuses to stop confusing gender identity and sexual orientation? The usual examples don't help.

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Roles in the Pittsburgh area? Current Human Capital Consultant.

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Hi Fishes, I am new to this variable included pay structure. From my first company to current I am getting fixed pay only. So, I know how to calculate my in-hand salary with that. I can see here 10% is variable pay. I have some questions,
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Making a huge mistake at work today and I haven't been with the firm for a year yet. I feel extremly horrible. How do I rebound from this? Crossing fingers I am not getting fire/layoff

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Can someone help me in getting job at Goldman Sachs

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For those interested, you can now follow hashtag MoskowitzCooks on LinkedIn. I will be posting the more informative posts as the versions here are abridged for obvious reasons.

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Cavatappi in Roasted Red Pepper Cream Sauce

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My parents are visiting this week and mom and I made dinner tonight. Salmon is seasoned with Trader Joe’s ajika (a Georgian spice blend) and we just roasted the broccoli. The standout is the mejadara. It’s spiced rice and lentils with fried onions and is popular throughout the Middle East. We used the recipe from Yotam Ottolenghi and Sami Tamimi’s cookbook, Jerusalem.

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Giveaway Announcement: A random number has been generated. Congrats Number 3! Check your email for your Food52 e-gift card. Thank you to everyone for bringing positive energy to this bowl.

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