Change is delicious

I just realized that I’m about eight months into my first-ever office job, more than beating the odds set by most of my family and friends, who figured I’d last about two minutes in an office.

“You’ll have to set an alarm in the morning,” they cautioned.

“Everyone will hate you,” they warned.

“You’re not as funny as you think you are,” they said.

“What does my inherent hilarity have to do with working in an office?” I asked.

“Nothing. We just thought you should know that you’re not that funny.”

Either way, I’m still here, as Food Editor at House & Home magazine, and pretty much loving it. It sure helps that my co-workers are that winning combo of smart, funny and nice. And Snack Thursdays in the editorial department have turned out to be an unexpected boon. Also, being able to work here part time while continuing on with my freelance gigs is just what the doctor ordered.

We’ve been getting great feedback on the food features, and so far Lynda hasn’t fired me. And Suzanne must have some faith in me too, because as of May there will be a bigger and better stand-alone food section in the magazine for the first time ever. (Psst! It looks great.)

I’m also pretty excited about the April issue (it hits stands in about a week), as it features a bunch of incredible recipes from Milos restaurant. Quite a coup (if I do say so myself), including the Milos Special, which ranks as one of the single best things I have ever eaten in a restaurant.

I have to say that this job, this change, has been good for me. I’m learning new skills every day, especially at the photo shoots where I'm left in awe of the creativity of our food and prop stylists, like Ashley and Sasha. (By the way, Ashley is a man, and those are his hairy knuckles in the photo, not mine.)

So it turns out my family and friends had nothing to worry about after all: I may just make it to a year.

And by the way, my new office friends think I’m hilarious.

My new gig

This isn’t child labour. My niece Julia wanted to help me make flour tortillas from scratch when I was developing authentic Mexican recipes for my first issue of House & Home magazine as Food Editor. And let me tell you, if a six-year old can do it, so can you.

And you can find out how in the September issue of the mag, hitting stands this week. Go pick up a copy and let me know what you think!

A farewell pasta

Christiane Amanpour did it last week and now I’m doing it tomorrow. No, I’m not growing my bangs longer or going to work at ABC News, but I am switching gears by becoming the food editor at House & Home magazine. I’m very excited about my new position and can’t wait to work with such a great group of creative people, in an office that isn’t also my home.

Fear not, I’ll still be doing my freelance writing and finishing my novel, but with the added responsibilities of creating delicious recipes that will inspire millions of House & Home readers to cook each month, I’m sorry to say but you turkeys have just become redundant: No more Recipe Mondays at the National Nosh.

But the news isn't all bad. First of all, I'll continue blogging here say, once a week. That's still good, right?

Also, I'll be blogging from the House & Home site, which means you'll get all of the great food news, snack ideas, restaurant suggestions and likewise tips you've come to rely on over the past couple of years -- only now you'll be getting them from a fancy new blog address.

It's me, only better.

And should you forget about our new reality and still come to this site next Monday all eager to get cooking, only to find there's no new recipe for you to try, don't be all sad and nostalgic. Instead, simply type you favourite food into the search engine, be it potato or cake or even cauliflower, and I'm sure something delicious will pop up.

But in the meantime, let us bid adieu to Recipe Mondays with this easy farewell pasta.

Spaghetti with capers, anchovies and crumbs

(serves 4)

350g spaghetti

8 anchovy fillets packed in olive oil

1/2 cup extra-virgin olive oil

4-5 tbsp capers

a few big handfuls of fresh breadcrumbs or panko

5 cloves of garlic, crushed

a big pinch of chilli flakes

fresh cracked pepper

a few handfuls of fresh chopped greenery such as parsley, arugula, chives or a mixture of the three

juice of half a lemon

fresh Parmesan

Method:

Put a big pot of salted water on to boil and cook spaghetti as per the package instructions. Once cooked, drain in a colander in the sink.

While pasta is draining, use same pot and heat olive oil (reserving 2 tbsp for toasting crumbs) on medium-low heat and stir in anchovies cooking them until they have disintegrated. Stir in capers and remove from heat.

In a frying pan, heat remaining olive oil, then add breadrumbs or panko, garlic cloves and chili flakes. Cook until garlic is golden and so are the crumbs. Discard garlic.

Toss drained spaghetti with the anchovy mixture, then season with pepper and salt if needed. Add the greens and stir about. Divide pasta between dinner plates or bowls, then sprinkle with the fried breadcrumb and some grated Parmesan. Add a squirt of lemon and a drizzle of olive oil at the table.