The word "networking" should probably be banished from the english language.
After sitting through my umptillionth presentation on how to network properly, I have learned the following:
- Smile and look people in the eye
- Be interested in others and ask questions instead of just talking about yourself
- Don't drag conversations out to the point of awkwardness
- Don't pretend to be interested just to get someone's business card
In other words, "be genuine and have meaningful interactions with people." Or "Build relationships, don't be an asshole." Apparently we need multiple lessons in common decency and basic social skills in order to function in the professional world.
But on the upside, sitting through these presentations gives me time to think about what I want to make for dinner.
The idea for this recipe came together slowly, like a strange crazy mind puzzle. It went through several iterations in my brain before finally materializing on the stove, but it was totally worth every second I spent dreaming it up. It's just what I start craving during the first cold days of fall - warm, creamy, spicy, and just a little different from your average soup. Ben gave it two thumbs up. He also attempted to name it, but the name he came up with was "ChickCoPump Soup"... so I just stuck with the boring yet accurate title you see here.
Bring this soup to your next business gathering and I guarantee you will end up with at least five business cards.
OK maybe not. I've actually heard that if you want to move up in the world it is not advisable to bake or cook for your co-workers. Nice girls don't get the corner office or some bullshit. In any case, you can definitely eat this soup while watching the latest episode of How I Met Your Mother by candlelight. Or maybe that's just me.
In fact, forget about networking altogether. Just relax - have a beer. Give the cat a beer.
Or not. You know what, just make some soup.
RECIPE: ROASTED PUMPKIN SOUP WITH CHICKPEAS AND CURRY
- 3-4 cups roasted eating pumpkin or other winter squash
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can chickpeas, drained and rinsed
- 4 cups chicken broth
- 1/2 can (X ounces) coconut milk
- 1-2 tsp curry powder
- 1 bunch Kale, stems trimmed and torn into 2 inch pieces
Cut your pumpkin or squash into several large sections, rub each with some olive oil, sprinkle with salt and pepper and roast at 400 until cooked. Peel the squash and chop into 1-2 inch cubes. (Alternatively you could peel and chop the squash before roasting, but it's much easier to peel after roasting).
In a stock pot, sautee the onion and garlic in 2-3 tsp of coconut or canola oil until softened and beginning to brown. Add the chickpeas and saute for 2 additional minutes before adding the chicken broth, coconut milk, squash and curry powder. Bring the pot to a simmer and add the kale to the top, then cover and simmer for 10 minutes to allow the kale to cook and soften.
Makes 4-6 servings.
Cook time 1 hour from start to finish