This post is also available in: עברית (Hebrew)
This month I’m celebrating 10 years at Intel. And this months I’m leaving Intel.
10 years, are almost a 3rd of my life, and this job, has been so much more than just a job to me.
It is the place where I met my favorite person on earth, my husband, and while working there we had 2 amazing girls. It is the place where I met many of my closest friends today. It is the place where I learned almost everything I know in my professional life, and oh so much beyond just technical facts. I learned to work with people different than me whether it is a different language, different culture, or simply different. I’ve ssen some world, been in the US, China, Japan, Taiwan and England. I had the pleasure of doing strange stuff from pushing a cart with a laptop on it in a deserted building to training a class of people from Dell.
While working there I learned, not so long ago, that my affection to the kitchen, to cooking and to writing is much stronger than I thought, and that I’d like it to be more than a hobby. I learned I’d like to spend even more time in the kitchen, try, test, get it wrong, get it right, write about it and share. I learned that I like it much more than what I do in my everyday job.
And then a situation arrived, where me, along with 12000 other employees, are saying goodbye to Intel this month. Apparently the universe wants me to do other stuff 🙂
So where an you find me today? In my new online health store (local in Israel), “The Pantry“, where I try to make the nutrition I believe in more approachable and affordable, and as simple as possible.
And where can you find me in the future? I’d really like to meet the people who read this blog, get to know you better, you, the lovely folks that reply here, or on the blog’s Facebook page, or in private, and share some more in a more face to face manner, so i’ll just get oven my fear of crowd and perhaps start giving cooking lessons (again, local 🙂 ).
So I’m not Hightech anymore, although I think some of me will always be, still, 10 years goes a long way, obviously I’m still a Mom, and I belive I’ll always be Vegan.
The recipe today is for a vegan yogurt cold soup. Cold soup? Vegan yogurt? Seems appropriate to me, somewhat like my feelings these days, opposites, totally excited about the new path I’m taking that speaks more to my heart yet not sure whether i’ll succeed in it, whether it will be worthwhile financially and whether I’d truly enjoy it, changing thoughts from feeling of fulfillment to seriously?!
And if you are still here I recommend you’ll try this refreshing cold beet soup (Svekolnik).
The Dishometer Rating:
- 1 cup natural cashews
- ½ cup water (plus more as needed)
- ¼ cup lemon juice
- 2 cucumbers
- 1 tea spoon coriander seeds
- 1 tea spoon cumin seeds
- 1 tea spoon salt
- 1 garlic clove, minced
- a bunch of dill leaves
- Soak the cashews in cold water over night, or in hot water for 10 minutes, or not at all if you are using a high speed blender. Drain and blend together with the lemon juice and water until a smooth cream consistency is achieved. Move to a big soup bowl. The final texture of the soup is up to you, I find it nicer and more "soupish" when it is more runny thus at this point I thin it out with as much water as needed (it is better to thin it now and not before blending, so you can decide how thin you like it to be).
- Grind the coriander and cumin seeds in a herbs/coffee grinder and add them, the garlic and the salt to the soup bowl. Grate the 2 cucumbers into the bowl and add the dill (I didn't have dill so I used parsley, which also works great here).
- Place in the fridge for a few hours, serve cold, optionally with an extra squeeze of lemon juice and some more dill.
P.S.
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Moran