Work Life

I work two days a week in this amazing office that is perched in the hills of Pacifica. Pacifica is a sleepy beach town just a 25 min drive from the city. Half of my room is filled with windows that swing open towards the ocean. I feel like I'm working outdoors with the ocean breeze coming through my windows! On a clear day you can see all the way out to the Farallon Islands. Also, when it's the right time of the year you can spot whales breaching from my window!



The other two days a week I work right in the heart of downtown (Union Square). I work on the 10th floor that boasts amazing views of the city. Of course the city office is a faster pace because everyone is always in a hurry but I meet the most interesting people here! I feel so lucky to have the best of both worlds.

Zucchini and Almonds

I've been trying to cook more because eating out is starting to get expensive in San Francisco! I found this recipe in the Runner's World Magazine and wanted to share it with you. If you have a favorite vegetarian recipe please share it with me! I'd love to try out your recipes! Enjoy.

Zucchini with Almonds

1 cup whole blanched almonds
1 tspn Olive Oil
1 tspn Sugar
1 tspn ground Cumin
Pinch of Salt
Juice of half a Lemon
1 Pound Zucchini
1 cup chopped tomatoes
2 tbspn extra-virgin olive oil
2 tbspn white balsamic vinegar
2 tspn lemon juice
1 tbspn almond oil
2 tspn minced shallots
1 packed cup of mixed herbs: parsley, dill, mint, chervil
2 cups croutons
Salt and pepper to taste

Preheat oven to 375 degrees. Mix first six ingredients.  Spread on a baking sheet; roast for eight minutes until light brown.  Set aside to cool. Slice zucchini into 1/4 inch semi circles.  Saute for two minutes in extra virgin olive oil over medium-high heat.  Remove to bowl and cool a little.  Add almonds and remaining  ingredients except herbs and croutons.  Season with salt and pepper.  Wait five minutes, then toss in herbs and croutons.  Serves four.