Waiting

I don't know about you, but life is pretty mundane at the moment.  I've been living in a state of uncertainty, job, relationship, for a year now, so I'm thinking that finally, after this long, my brain has adapted and this is now the norm.

I had a job interview almost two weeks ago and I'm in a very zen state at present because while colleagues also interviewed are harassing me with "when will we know?" and "why haven't we heard?"  I am very calm.  So I told you about the lady who sits next to me in work, who turned to me as I was leaving the day before my interview and said; "whatever the outcome of this interview, it's meant to be."  I thought she was going to tell me a joke, but no, she bestowed wisdom and thought.  And think about it, I did.  I took her words with me to that interview and she was right.  Maybe that's why I'm so calm about the outcome.

So much is out of our control, I did prepare for the interview but it was wasted, the way I was fired questions meant me answering off the top of my head as if I was deflecting bullets from three Power Rangers.  For what that's worth, I truly believe that if I am meant to get the job, then I will.  I'll find out this week.

So, I'm changing the subject.  I'm longing to travel and I do count my plane journeys an hour away as travel but I long to spread my wings a little further.  I recently watched the brilliant Jane Campion's "Top of the Lake."  It's uncomfortable and intriguing to watch but it's set against the backdrop of NZ's South Island and it made me want to visit.  So on my next trip over to see you, I'm going to try to fit in a bit of the South Island too.

I've just watched Gino D'Campo's latest edition of his current TV show.  Gino is an Italian who we, us Brits, seem to have adopted, and really, it was a no brainer, he is talented, charming and adorable.  Can't remember if you witnessed the beginning of his first footing of being a TV chef over here but trust me, he's great to watch and inspirational in the kitchen.  I think I tend to gravitate towards the Mediterranean Diet anyway and so, Gino is a perfect tour guide on that particular journey. Today's edition included how to make frittata, Italian style.  I adore frittata but I've only ever encountered it in a Spanish version and thought it had to include potatoes, Gino's versions does not include potatoes so I am going to give it a whirl, seems like much healthier, less starchy version, I can't wait to give it a try.

Some time has passed and three attempts at the frittata later, and I think I've mastered it, by Thursday, it was perfection, it's like healthy, fast food.