Friends, my blogging has been patchy and I apologize for that. Work has become all-consuming, and funnily enough I’m happy about it.
My Dad, who worked as the head of HR in a very prominent international bank for many years, once told me that he used to tell his staff that if they liked 30% of their job – they were lucky. I like close to 80 to 90% of my job. So I must be very lucky.
It’s not often that you get paid to “sell” or in my case “communicate” a product that you believe in, so very much.
These past few weeks, as things have gotten busier at work, I have found myself getting more tied to my organisation. Each task I had to do, each press release I had to write and each project I had to manage somehow made me more invested in the outcome of how we were being presented in the public. And it’s not because it’s a KPI or goal I have to meet. It’s because I am so proud of the work we are doing.
Science Comms you know? The researchers are passionate geniuses and I’m lucky to be along for the ride.
Ack – just went off on a tangent about work when I’m clearly supposed to be talking about gochujang and food!
So, since I’ve been working hard, it’s left little time for cooking. Or less, anyway.
One weeknight I wanted a fresh healthy salad, but didn’t want my protein to be that regular grilled chicken with garlic and lemon I eat ALLTHEDAMNTIME. I realized I had gochujang in the fridge (leftover from my last bibimbap-making frenzy). Why does that matter you ask? WELL, gochujang is a fabulous marinade for chicken.
So that same night, after a hard day’s work, I slathered two tablespoons of gochujang on one chicken thigh and stuck it in the fridge to marinade while I ran my 5K.
When I came back – I popped it in the oven for 30 mins (flipping it once in the middle) at 200 degrees and it was gorgeous. I served it with cooked quinoa, chopped cucumber, diced red peppers and mixed salad leaves drizzled with this Asian-y salad dressing.
This baby can keep you going strong for all them working hours. Like it did me 🙂