Weekend is around the corner and I cannot be happier about it. No office demands and more time to plan my future. Because yes, I need a plan, my friends. A few months more and everything may change in my life.
I will look for a job in which to flow my passion and drive to achieve something good (I’m serious). While the research project I’m working on is still running (but I’m actually beating a dead horse), my mind is already projected to different scenarios. I’m willing to extend my job hunt to the entire world, a point that could take me back to Italy (I would rather not though; Berlusconi is still alive) or far away to some remote destinations such as Japan (I can be big in Japan, I feel it). In other words it’s time to chew over new ideas.
Science and writing are my greatest passion but – funny enough – at the moment the idea to pursue a career with no stringent links to my background/education in nanotechnology, arouses my curiosity. My mind gets crowded with questions like: How do I become a National Geographic photographer? How do I get a job in science journalism?
My imaginary change of life will have to take the shape of reality, at some point. Meantime I enjoy London, my love-hate city, and the comfort zone I’m in as a sort of calm before the storm. No doubt I am going to enjoy this coming weekend.
If you could start everything again, which career would you pursue?
p.s. There are many different recipes online for huevos rancheros. I love beans and this recipe does not include them just because I wanted to make it quick. Feel free to add some cute kidney or black beans, if you fancy a more complete meal.
p.p.s. You can freeze the tortillas and use them later to make wraps, tacos or burritos.
Huevos Rancheros on Gluten-Free Gram Flour Tortilla
- To make 4-5 tortillas:
- 1 cup chick pea flour
- 1/2 cup warm water
- 1 teaspoon salt
- olive oil to cook
To top 2 tortillas:
- 1/2 avocado sliced
- 1 eggs
- 1/2 cup cheddar or parmesan cheese grated
- 1-2 red chilli chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh coriander chopped
- 3 tbsp vegetable oil
- 1 small red onion finely chopped
- Whisk together all ingredients for the tortilla until thoroughly incorporated and no clumps remain. The dough should be stiff and thick, but a bit wet. If it is still too dry, add more water until it reaches the proper consistency.
- Heat an oiled skillet over medium high heat.
- Pour a ladle of tortilla batter in the skillet and try to press it as much as you can to flatten it in a sick shape. Cook until warm, 1 to 2 minutes. Turn the tortilla over and cook for another minute. With the tortilla still in the pan, sprinkle one side with a bit of cheese. Set aside keeping warm.
- Heat the olive oil in a frying pan and crack one egg into the skillet, cook for about 3 minutes, until the white begins to set. Repeat for the other egg.
- Chop the tomatoes, parsley and onion and mix all together.
- Sit the eggs on the tortillas and top with the tomato/onion/herbs mixture. Garnish with fresh coriander leaves and serve..
- Sprinkle with fresh parmesan on top.