A bit of simple cooking

north african dish
no meat involved in this one
just as nourishing

We're not becoming vegans or even vegetarians or anything, but after thinking for a while what we'd put in our next salad, it actually turned into a kind of vegetable/cereal cous cous. I say "a kind of" because I didn't cook the vegetables (namely courgette/zucchini and aubergine/eggplant) as you do for a proper cous cous (in water, for a long time) but marinated them in a mix of olive and sunflower seed oil, garlic (lots of) and herbes de Provence before sauté-ing them, made instant semolina, then added sun-dried tomatoes and chickpeas (lots of) for a bit of protein content.

Needless to say we didn't eat everything at dinner. There's some left for today (Friday, as I'm back-blipping this).

Work wise, I took a short speed translation test for a translation agency that specialises in normative notices in the field of electrotechnics. The test consisted of four short extracts from notices and actually went far beyond electrotechnics, as one extract was medical (miasmatic theory), the second was about testing meat after an animal has been slaughtered, the third about the mechanical properties of ceramics and the last extract was medical again and pertained to tests made on the nickel contained in prostheses to be used in surgeries. Quite varied! Now I have a longer text to translate; I can hand it back when I want, but I won't be remiss in doing it - I don't think it would give the good impression if I took three weeks to send it back!