Noodles Milanese

In keeping with my promise to myself on the 101 Things list, here’s your flavor-of-the-week vegetarian (but not vegan) recipe:

Noodles Milanese
adapted slightly from The Gradual Vegetarian by Lisa Tracy

Half a bag of egg noodles
Two large tomatoes, cut into chunks
Half a cup of frozen chopped onions (fresh is fine; I just happened to have frozen on hand)
Two cloves of garlic, chopped
Basil
Butter
2 tbsp. plain yogurt
Grated cheese

Start the noodles. Saute the onion in butter until it’s clear. Add tomatoes, garlic, and basil and cook until tomatoes disintegrate and turn into a chunky sauce. The noodles should be just about ready by the time the sauce is done. Drain cooked noodles and toss them with the yogurt. Top with tomato mixture and grated cheese. Serves 2.

A word to my staff

I’ve been richly blessed with wonderful friends who have been very quick to hand me leads on job opportunities since last Tuesday’s bloodletting. Having lined up something for myself, I am now collecting leads and passing them along to former CW staffers who might want to put in applications.

If all of the folks who worked at Community World would be so kind as to e-mail me their resumes and a list of things they might be interested in doing, I will be happy to play matchmaker by forwarding information about possible job opportunities to those who are qualified for the positions I hear about. Just e-mail me at sundayjohn66 (at) mac (dot) com, and I’ll make sure to connect you with anything I hear about that sounds like it might be up your alley. Once you find something, you can pay it forward by doing the same for the ones who haven’t found anything.

I will, of course, be happy to write letters of recommendation for anyone who needs them, too.

And if any of my readers in the Tulsa area are aware of job openings that might be a good fit for some very bright, talented reporters, editors, and proofreaders whose integrity and work ethic I can absolutely vouch for, please let me know so I can put you in touch with them.

Thanks a bunch,

Emily