(no subject)
I'm about 90% sure now that the company will be shutting down the hedge fund side at the end of the year and moving towards a family office. I have not been told officially (no one here has been) so this is all speculation. It means that most of the people working here will be let go except for about ten. I may or may not be let go. I'm not too worried if I am let go. I can always find another job and it doesn't have to be in this business. I would absolutely love to stop commuting to NYC five days a week. Time will tell.
Ricky and I celebrated 39 years of marriage last Sunday. We went to one of our favorite restaurants in Red Bank Saturday night. It was also Kentucky Derby night so each table received a number. If your number matched the number of the horse that won, you received a gift card for the restaurant. The lady at the table behind us won.
Tonight my son is going to cook me dinner. He has perfected the art of sous vide cooking. He plans on making me steak (which we both love) and I'm sure there will be some fries to go along with it. Here is an explanation for those of you who don't know what it is:
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason-when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.
With precise temperature control in the kitchen, sous vide provides the following benefits:
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
I'm definitely looking forward to dinner tonight!
On Sunday, we are heading over to Julie's house. She is also having her in-laws over so it should be fun. She plans on making eggplant parm, shrimp and chicken kabobs, salad, potatoes, and something else that I know I've forgotten. I just hope the weather holds up as we are expecting cooler temps and possibly a shower or two.
Tomorrow I'll be working around the house as well as the side vegetable garden. I want to get it cleaned up and looking nice and neat. I don't plant as many vegetables as I used to. When I was younger, I would plant all sorts of things. Now, not so much because I just don't have the energy. I do plan on putting in a few tomato plants and I need to replace my rosemary plant. Costco had packs of four organic tomato plants so I'll probably pick up a pack of those.
Wishing all the moms out there a very Happy Mother's Day!
Ricky and I celebrated 39 years of marriage last Sunday. We went to one of our favorite restaurants in Red Bank Saturday night. It was also Kentucky Derby night so each table received a number. If your number matched the number of the horse that won, you received a gift card for the restaurant. The lady at the table behind us won.
Tonight my son is going to cook me dinner. He has perfected the art of sous vide cooking. He plans on making me steak (which we both love) and I'm sure there will be some fries to go along with it. Here is an explanation for those of you who don't know what it is:
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason-when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture.
With precise temperature control in the kitchen, sous vide provides the following benefits:
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
I'm definitely looking forward to dinner tonight!
On Sunday, we are heading over to Julie's house. She is also having her in-laws over so it should be fun. She plans on making eggplant parm, shrimp and chicken kabobs, salad, potatoes, and something else that I know I've forgotten. I just hope the weather holds up as we are expecting cooler temps and possibly a shower or two.
Tomorrow I'll be working around the house as well as the side vegetable garden. I want to get it cleaned up and looking nice and neat. I don't plant as many vegetables as I used to. When I was younger, I would plant all sorts of things. Now, not so much because I just don't have the energy. I do plan on putting in a few tomato plants and I need to replace my rosemary plant. Costco had packs of four organic tomato plants so I'll probably pick up a pack of those.
Wishing all the moms out there a very Happy Mother's Day!