No one does that where I work. If they did they would be called out on it straight away.
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- Thread starter Gutwrench
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We have that same problem, especially having to "train" our students not to contact staff by WhatsApp or sms after hours or the weekend except an actual emergency. Not "When is this essay due?" "How long does my public trasnport pass last?" etc. Even worse when most of that information is availble online and updated by yours truly as needed. Grrr.
At least our HQ in the US are aware of that as we have 80 programs around the globe too.
This looks brilliant, will have to watch tonight or this weekend.
Oh it has started raining, chilly too. Spring is taking its sweet time to properly arrive.
Heh, one of the few things I envy youth (like our students) the physical endurance.
Never joined WhatsApp. It’s easy enough to ignore teams messages out of hours. I only assess my work email through a browser on my phone, so again don’t get alerts. It’s all about how we manage our time and space.
Survived the third day and all is well. Last night I was full of energy and then slept like a baby. I’d say that the cleansing was a success. From today I’ll go with two cups of coffee max (early morning, and right after lunch); I won’t go back to my insane coffee quantities.
Simple meal yesterday. First Spaghetti with San Marzano Pomodoro&Grana Padano sauce (preparation: grate half of an onion, grate two or three cloves of garlic, which will create a very liquid paste. Add the two to a large pan with heated oil. Cook and stir until translucent. Meanwhile, put tomatoes in a blender and liquefy. Once onions+garlic are ready, add the tomato sauce to the pan. Add spices if you want, I added oregano, very little rosemary, and black pepper. Stir and cook on medium/medium-low for 40 minutes stirring occasionally. Then cook the spaghetti. Once ready, drain the spaghetti and transfer to a large bowl. Add the tomato sauce. Now add lots of grated Grana Padano - Parmigiano will do - and mix until the sauce becomes a bit viscous. Then plate, add a couple of leaves of basil and grate some Grana/Parmigiano possibly in flakes on top of the pasta, and serve). Then, Philly cheesesteak-like ribeye with onions (preparation: slice one onion, very thin. Slice a ribeye in several slices, all very thin and seasoned as you prefer. Add the onions to a very hot oiled pan - I use cast iron - cook for about 5-10 minutes on high. Then add the sliced meat. It will cook very fast, in about 3 minutes, you’ll need to stir. Yesterday I added some honey while the meat was cooking which provided some sweet flavor. Plate and serve).
At your age you better follow your rhythm, which is go to bed after 10:30 and wake up as late as possible. It will change soon enough to “at 9pm I am exhausted!”
That pomodoro sauce sounds delicious: I love San Marzano tomatoes (and thankfully, am able to lay hands on them here, in a good deli); in the absence of not just tomatoes, but tomatoes that taste of something, tomatoes that taste of something even when they have been roasted (in other words, tomatoes that have been introduced to, and warmly shaken hands with, the sun) San Marzano tomatoes are a superb substitute.
I chop and/or mash and/or cut (with a scissors) and/or squeeze the San Marzano tomatoes (in a bowl) before seasoning them and adding them to whatever saucepan shall play host to them while cooking.
Yesterday, I treated myself to pasta and homemande blue cheese sauce - (using up three different blue cheeses, Roquefort, Bleu d'Auvergne and Bleu des Causses - I had no Gorgonzola - plus grated Parmigiano Reggiano, a generous helping of double cream and a few tablespoons of pasta cooking liquid) - which was delicious.
This evening, I am contemplating preparing some take on the idea of pasta e fagioli.
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A nap sometime early in the evening can work wonders, and confer a sort of second wind; as a child, I used to marvel at how my father had a nap before dinner, shortly after he arrived home from work. That nap allowed him to attend to post dinner chores, (mowing the lawn, ironing, washing up etc) - without collapsing with exhaustion - and enjoy a post prandial drink or two.
Nowadays, when deployed abroad, I find myself doing the exact same thing to my astonishment.
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Since we’re talking about sleep, I highly recommend Joe Rogan’s podcast with sleep expert and scientist Matthew Walker (I am reading his “Why we sleep”; great book).
www.youtube.com
Love or hate Rogan as much as you want, but this is by far one of the most informative podcasts ever made. Even Rogan uncharacteristically offers very little opinion here and just listens to Mr Walker because the insight here is on a whole different level.
Joe Rogan Experience #1109 - Matthew Walker
Matthew Walker is Professor of Neuroscience and Psychology at the University of California, Berkeley, and Founder and Director of the Center for Human Sleep ...
www.youtube.com
Love or hate Rogan as much as you want, but this is by far one of the most informative podcasts ever made. Even Rogan uncharacteristically offers very little opinion here and just listens to Mr Walker because the insight here is on a whole different level.
@yaxomoxay, when you say sit still and be silent, does that mean you do nothing and respond to nothing, or does that include pausing your thoughts from bouncing around in your head?
A session usually goes this way: eyes closed first I breathe deeply for a couple of minutes and kind of relax and become aware of my body. Then I think of a word or a simple phrase (can go with “Love” or something else. I am religious so I often use some religious word) and I keep mentally repeating it mantra-like. I try to not be fast, sort of thinking slowly. Like “Loooove…….Loooove…..”. I try to focus on the word and my eyes, even if closed, point at my front, above the eyes (or at least that’s how they feel). The word becomes a sort of background noise, and that’s when the fun/challenge starts. Some days my mind goes crazy like all sort of problems, from tasks (dishwasher!) to important things pop up. As soon as I catch myself thinking of something, I go back focusing on the word. Sometimes it’s a true struggle, other times it feels like an out of body experience and I can stay fully focused on the word. Rarely… I fall asleep 😂. However I never, ever felt that meditating was a bad thing.
Of note, and hopefully the mods will forgive this quick step on more PRSI grounds, I also consider praying the rosary (or a chaplet) as meditation in a way that is mechanically similar to how in the East do it with mala beads. Even then, the challenge and the key is going back to focusing on the prayer/words instead of thinking about how many clothes I can fit in my dryer at once.
Hope this helps.
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@yaxomoxay: Any thoughts, or suggestions or recommendations (from A Real Italian, or someone who is both interested in culture, cuisine, and has an Italian heritage to call upon) for a pasta e fagioli dish?
The first time I ever encountered this dish was well over a decade ago, when I was invited to dinner in the flat of a former student of mine, who had become a teacher himself, and who had married a lady from Italy, who prepared this dish.
She was apologetic; it was mid week, she was busy with work, and this - what she insisted was basic peasant comfort food, "the sort you would never see at formal dinners, when inviting guests, or never see in restaurants, just basic comfort food for friends and family," was all she was able to offer at short notice.
I was stunned with delight; this was delicious (she confirmed that her husband, my former student, - much to her surprise - also loved this dish), and I plied her with questions about the dish.
The first time I ever encountered this dish was well over a decade ago, when I was invited to dinner in the flat of a former student of mine, who had become a teacher himself, and who had married a lady from Italy, who prepared this dish.
She was apologetic; it was mid week, she was busy with work, and this - what she insisted was basic peasant comfort food, "the sort you would never see at formal dinners, when inviting guests, or never see in restaurants, just basic comfort food for friends and family," was all she was able to offer at short notice.
I was stunned with delight; this was delicious (she confirmed that her husband, my former student, - much to her surprise - also loved this dish), and I plied her with questions about the dish.
I love pasta e fagioli!!!
I think you can’t go wrong with Billy Parisi’s recipe - which is how I prepare it. His channel is good, you’ll find lots of interesting recipes.
This is delightful to read, and yes it’s an easy, peasantry dish. My grandma used to prepare it. From what I remember she used less spices than Parisi (probably because as kids we were more sensitive to it) and she also used other types of pasta such as maccheroni (probably she used what was available). I think she also used various parts of pork, maybe even guanciale, and not only pancetta.
Edit: one disagreement: you can find it in Italian restaurants, certainly not high end restaurants but your average trattoria can have it as a choice.
How pathetic am I? I watched every last second of this video - and thank you for sharing it.
I watched it greedily.
Yes, I have used parmesan rinds to flavour such sauces/soups, and indeed, have also used guanciale rinds for this purpose, as well.
Re restaurants (Italian) in the UK and Ireland, I regret to say that delights such as pasta with blue cheese and/or Gorgonzola sauce, and pasta e fagioli, or many of the other regional delights, - rarely feature; they are much more focussed on the "obvious" and "popular" dishes, whereas my own tastes run to something more esoteric, local, authentic - and yes, invariably delicious.
Okay, I'm reading tonight: Notwithstanding that, I do have all of these ingredients (with the exception of fresh herbs, and I plan to remedy that deficiency in the farmers' market tomorrow) to hand; pasta e fagioli shall feature on the menu tomorrow.
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That’s pathetic? 😂 today I literally spent my lunch break watching videos of… food processors. Why? I got one.
Let me know if the recipe works. So far I have tried a few of Parisi’s and I have never been disappointed.
I hope it goes well and that your new Italian gentleman friend pays you the highest compliment..."Just like mamma used to make!"
On my mind is a friend who is running his first marathon today in London. He’s had a few injuries in his training so I hope he makes it.
I got the UK emergency test message today on my phone, unlike most of my family here.
Apparently, some are chosen, and some are not. 🤣
www.bbc.co.uk
The UK government can't even get practising for the apocalypse right.
Apparently, some are chosen, and some are not. 🤣
Emergency alert test fails to sound on some phones
While millions of people across the UK heard an alarm on their phones, many others did not.
www.bbc.co.uk
The UK government can't even get practising for the apocalypse right.
I got the UK emergency test message today on my phone, unlike most of my family here.
Apparently, some are chosen, and some are not.
Emergency alert test fails to sound on some phones
While millions of people across the UK heard an alarm on their phones, many others did not.
The UK government can't even get practising for the apocalypse right.
It came through on mine and I completely forgot about it and hadn’t a clue what the noise was
I didn’t get it. But then I don’t really want to know about the apocalypse kicking off. I’ve been expecting it for years!It came through on mine and I completely forgot about it and hadn’t a clue what the noise was
Was the pasta e fagioli any good?
On my mind: the food processor was a great purchase.