medical librarian

Sent a ltr and resume to sequoia hosp for a med lib pos 2 days, no benefits, and the next day they actually responded. The same happened today finally. I am going to see her on Fri.

Had a 2nd date w a E, a well spoken bilingual Mexican American. I told myself i wouldn't see again. 39, nice, but.... went out to eat.
appreciated his help at home he helped me change sheets and put the down comforter in the duvet on the bed things i couldn't do w my back easily. Improves my Spanish, which I like but....no 3rd date I think.
Brought me choc. Too bad it was dark and Hershey and nicely, but ungraciously I send him home w it.

Mocha silk custard
Ingredients
1 large omega-3 egg
1 tablespoon unsweetened chocolate almond milk
1 packet (0.25 ounce) unflavored gelatin
1/2 tablespoon instant espresso powder
1 cup boiling water
1/2 cup cold fat-free evaporated milk
1/2 cup all-natural low-fat ricotta cheese
1/3 cup coconut sugar
3 tablespoons unsweetened cocoa powder
18 dark chocolate–covered, naturally sweetened espresso beans, crushed (optional)
6 tablespoons “Cut the Crap” Whipped Topping, optional
PreparationThis is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.
To make this dessert extra special, I sometimes top it with crushed chocolate-covered espresso beans and a little whipped topping. To crush the espresso beans, just place them in a resealable plastic bag and give them a few pounds with a meat mallet. Three espresso beans per dessert add about 20 calories and 1 gram of fat (and 1 tablespoon of “Cut the Crap” Whipped Topping will add about 8 calories).
In a blender, combine the egg, almond milk, gelatin, and espresso powder. Blend on high speed for 15 seconds. Using a rubber spatula, scrape down the sides of the blender, then blend the ingredients for another 10 seconds. Let the mixture stand for 1 minute, then add the boiling water and immediately blend for another 15 seconds, or until the gelatin is dissolved. Add the evaporated milk, ricotta, sugar, and cocoa and blend for 1 minute longer, or until the mixture is smooth.
Divide the mixture evenly among six 3 1/2" (approximately 1/2-cup capacity) ramekins or decorative custard dishes. Cover each with plastic wrap.

maybe

Slow-Cooker Squash Stew:
Ingredients:
•3 tablespoons extra-virgin olive oil
•1 medium onion, thinly sliced
•2 cloves garlic, sliced
•2 tablespoons tomato paste
•1/4 teaspoon red pepper flakes
•1 1/2 cups dried chickpeas, rinsed
•1 pound butternut squash, peeled and cut into large pieces
•1 bunch Swiss chard, leaves and stems separated and roughly chopped
•1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
•Kosher salt and freshly ground pepper
•Crusty bread and/or lemon wedges, for serving

Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2.Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3.Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g

Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.