Sunday, August 14, 2011

Sunday Recipe #7: Croque Madame Redux + Exciting News :)

Hello everyone!

I'm not sure about you all, but I've had a very busy week. And it isn't going to stop anytime soon, because I got a job!! I finished up my internship at the ADA on Friday, and I start my new job tomorrow. :) My position is Media and Communications Specialist, and I'll be working at a start-up company that promotes health and wellness to other companies by providing tools, resources, and personal consultation to employees. It's a great company, and I'm so excited to get started!!

After getting the news last Friday, Mr. G and I celebrated with dinner in downtown Minneapolis - at the restaurant where I used to work, ironically - and went out with friends afterwards. If you've been reading my posts, you know that this has been a long time coming, and that I was starting to get pretty discouraged. But throughout the interview process for this job, it just felt right. Moreover, I was starting to get the feeling that my job search was about to come to an end - I can't really explain it, but I just felt a sort of peace about it that I hadn't had in a long time. I just knew I was close to getting a job, and it turns out I was right. :) Mr. G and I are both thrilled and immensely relieved. Life just got a lot better for our little family!

Amidst all the excitement about the new job as well as working extra hours at the internship, I still managed to re-try an old recipe that you may recognize - croque madame! Mr. G and I debated tackling a different recipe for it, but ended up going with the same one with a couple slight changes.

Here's the link to my previous post on (and recipe for) le croque madame. This time, however, we used Italian white bread (not French, but better than wheat), actual Gruyere cheese (yay Cub Foods!), and a bit more milk (I wanted the bechamel sauce to be slightly runnier). We also tried to cook the sandwiches less on the stove as well as in the broiler, but they ended up being about the same - slightly burnt, but not as bad as before. They actually started burning in the broiler almost immediately, so they were in there maybe a minute. Overall, the sandwich was still delicious, even though it was still quite a challenge to cook. Timing everything is the hardest part, but it's definitely doable, and there are plenty of easier recipes out there to try if this one scares you. Either way it's worth the trouble!

Wish me luck at the new job!

<3 Mrs. G

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