Why I love my work

It finally hit me just why I love doing energy audits, especially commercial.

It's perfect for my 'Jack of all trades' knowledgebase.

In my current jobs I input and conduct audits on a huge variety of businesses.  We take tons of pictures and then later label them accordingly.  My 3 years of experience in the kitchen has been super handy identifying all the random equipment one sees in a kitchen. Being able to tell the difference from the "silver boxes". Warmer versus oven, freezer versus cooler.  Convection versus combination ovens.  Then there's just those really random things like pressure cookers, chill counters, things like that. When we do an audit, being comfortable walking in a kitchen without slipping. Not being afraid of being locked in a freezer. I knew this engineer cook thing was relevant.

The other day I did an audit for a musical venue.  It was a high school flashback for sure.
I'm not sure if I ever mentioned. I went to a fine art school. Davidson Fine Arts.  It's the reason I can't watch Glee or Fame. It would surely give me flashbacks.  8 years of the most demanding academic and artistic strife I've ever experienced. but that's another post. 

 As they were showing me around, I noted everything quite specifically as I tend to do.  64 channel audio mixer, audio deck with sequencer, etc. Logged the microphones as lav, hypercardiod, omni etc.  The piece d'resistance was when I kept saying striking to test the efficacy of some of the lights.  That AV guy was either very impressed or very confused.  All I can say is thanks to Hennessey, my AV teacher from middle/highscool. I was on the AV crew 7th-12th grade at an art school. They didn't play around. I recall days I had to pack a lunch and a dinner during the final rehearsals.

The printers we've been to, recognizing plotters, the grocery stores. So many bits and bobs of info I've picked up in life have proved handy.

Have a good weekend! See you in December!

Being an Engineer for Service

Today my second post on Americorps Alum blog went live! It's about my second year of service as a CCBA member at GRID Alternatives, be sure to check it out!  I admit I was surprised at the title, "Being an Engineer for Service" but it's definitely grabs your attention that National Service can be helpful for those of us in the hard sciences and technical fields, which is the main point. People are always surprised that I was able to have not 1 but 2 Americorps years that my engineering degree came in handy.

Also Tomorrow 12noon to 1pm Eastern Standard time (10-11am Pacific time) I'm going to be one of the panelists for an Americorps Alum webinar.  It's on jobs and how Americorps Alum can get em! Recently, CNN Money highlighted 6 of the best new jobs in our country, and we believe our Alums possess the skills, experience, and talents to thrive in those professions. Join us on November 27, 2012 at Noon ET for our November Professional Development Webinar where we’ll feature panelists in those selected career fields to share how their AmeriCorps service helped them succeed in one of the Best New Jobs in America. 

I'm trying my best to prepare for it and I'll be sure to let y'all know how it goes.

If you are an Americorps Alum I encourage you to register by signing up here.

Butternut squash mac n cheese (Dairy version)

I told you I wasn't kidding with the mac!  This was last Friday's mac. I previously made a vegan version of this recipe and it was really good, gotta post that recipe.  This one on the other hand was using what I had on hand, which was some milk, white cheddar, mustard greens, and a corner of Jarlsberg cheese I had.  The cook's thesaurus says that  Emmentaler, Gruyère ,  Swiss, or raclette will work to sub for the Jarlsberg. 

So if you're looking for something different to add to the Thanksgiving queue tomorrow, definitely give this a go. Or even better, if you find yourself with leftover squash, pumpkin, etc.  I could imagine this making a great springpad (pun so intentional) for some glorious leftover casseroles.
Butternut Squash Mac n Cheese Dairy Version (springpad link)
Ingredients
2 tbsp flour

• 2 tbsp regular olive oil OR Butter
• 2 cups of milk
• 2 cloves garlic smashed
• 1 tsp mustard powder (yes prepared mustard will work)
• 1 cup butter nut squashed
• 3/4 cup jarlsberg
• 1 cup (at least) white cheddar
• mix-ins: extra diced squash, cooked kale, mustard  greens etc.
• fresh grated nutmeg
• 8oz (1/2 lb) cavatappi pasta (regular elbow mac works too

Directions

1. Make sure you have a cup of butternut squash. Prepare it by roasting with olive oil and salt and pepper to taste. You can also use tinned squash or pumpkin.
2. Make sauce: Heat fat (oil or butter) on medium heat. stir in flour and whisk till smooth. Add mustard and garlic. Gradually add milk and whisk stirring constantly till velvety smooth. Melt cheeses in sauce till smooth and velvety. (Oh it's getting good now: I personally add some nutmeg here too but unless you really like nutmeg I wouldn't recommend it)
3. Cook Pasta according to directions.
4. In some fashion blend squash and 1/2 cup of cheese sauce. I used my Magic bullet. You can use a blender, mixer, or yes even a regular masher (what I used before I had said magic bullet.
5. Add squash sauce back to main pan.
6. Add cooked Pasta
7. Stir in mixed ins

Stovetop Style Heat  through and serve topped with shredded cheddar and walnuts. Grate some fresh nutmeg on top if you have. You'll thank me.

Baked Mac (which is awesome) Portion into casserole dish accordingly. I have to 2 minis. add cheese and walnuts broil for about 5 minutes. till browned and crispy and delicious.

Enjoy!

Shrimp and WalnutsWhite Mac Cheese

November has been the month of mac and cheese for me.  Every Friday I find myself coming home to fix some dinner and making a mac dish. Mainly due to my pledge to use up most of my carbs before buying anymore for the pantry.  A few months ago I realised that I had about 10lbs of rice, grains, and pasta. Mind you, I'm a single person who lives alone. Variety may be the spice of life, but efficiency is the stabilizer. Subsequently when I ran out of botan rice, I was a disheartened hapa. But, it's lead to some creativity in the kitchen for sure.
This mac has a few of my favourite things: shrimp, walnuts and some good cheese (blue cheese, white cheddar and parmasan).




Shrimp and Walnut Mac and Cheese (springpad link)
Ingredients

• 2 tbsp butter
• 2 Tbsp flour
• 2 cups milk
• Garlic clove smashed and diced fine
• Lemon Pepper to taste
• Juice of
• 1/2 lb shrimp cooked
• 1/2 lb cavatappi pasta (or Mac of choice)
• 1/2 cup blue cheese crumbled
• 1 cup white cheddar shredded
• 1/2 cup parmesan grated
• Fresh dill
• 1/2 cup walnuts chopped

Directions

Beforehand: make sure you have about a half pound a shrimp. Season with lemon juice, cover and set aside in fridge or cool place till just before combining.

1.Prepare pasta according to package directions
2. Over medium low heat, melt butter then add flour whisking till smooth.
3. Add Garlic and Lemon Pepper (I used about 2 tsp)
4. Gradually whisk in milk, adjust heat as neccesary, till well blended
5. Add White cheddar and parmasan. Blend until smooth and velvety.
6. Stir in about 2 tbsp of fresh dill, pasta and Shrimp

Stovetop style: Serve up and top with toasted walnuts and blue cheese
Oven style: Transfer Mac N Cheese to casserole dish(es) top with blue cheese and untoasted walnuts. Broil for about 5 minutes til blue cheese is all melty and the walnuts are toast.

Enjoy!

You know the best thing about not being ridiculously poor? I can afford seafood!