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Continuing Education

Last spring, when I was contemplating my two year anniversary at the data entry job at a large national bank (that I hated), I decided to beef up my resume with some continuing education through the nearby community college. I had skills listed on my resume that in good conscience shouldn’t have even been there, but in my desperation to leave the bank as quickly as possible the skills stayed put. I figured that these classes would level out the reality of the situation. I started off by taking Event Planning, which is a simple class that I already knew most of the basics of, which was a good way to start back into school. I hadn’t had to use my brain in an academic sense in almost two years at that point, but I dove in enthusiastically. I learned some of the finer points of event planning, and some timelines that I may not have thought of on my own. Upon completion of this course, I printed out my certificate, added it to my resume, and began browsing for more classes. I was addicted to learning in a way that I was never able to be in college, what with having to split my focus between five classes, which 75% of the time, I didn’t even want to take. Now, I could design my learning in a way...

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Gno turning back

I was at work last week looking for something new and interesting to make over the weekend. Right on the front page of was this little gem called ricotta gnocchi. I’ve wanted to try gnocchi since I took Italian in college and we had an Italian food day. Some go-getter in the class made potato gnocchi and I didn’t get a taste before the servings ran out. My gnocchi curiosity had lain dormant until I saw a menu for a new restaurant in Columbia I wanted to try. They had gnocchi on the menu, and I have planned to go but never made it. So, I took a weekend alone in the house and turned it into a gnocchi fest. The recipe follows, except the one change I noted: Ricotta Gnocchi Ingredients Gnocchi: 1 (8 ounce) container ricotta cheese 2 eggs 1/2 cup freshly grated Parmesan cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 cup all-purpose flour, or as needed **(I needed two 1/4 ish cups, but then again I’m in the South and it was 90 degrees yesterday) Sauce: 3 tablespoons olive oil 1 tablespoon minced garlic 1 (15.5 ounce) can diced tomatoes 1 dash crushed red pepper flakes (optional) 6 basil leaves, finely shredded Salt and pepper to taste 8 ounces fresh mozzarella cheese, cut into small chunks Directions Stir together the...

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About April Blake

April Blake edits web content by day and writes by night, usually about local food, unusual flavors, and craft beer. Please follow me on Twitter, but not in real life.

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