Guys. Can I just talk about how MF crazy my weeks have been? I had one of the most rewarding/heartbreaking charettes last Friday that ultimately left me crying on Friday night with no job. I’ve been going through random falls of “OMG. I’M A FAILURE. WHY. AM I TOO STUPID FOR ARCHITECTURE? WHAT IS WRONG WITH ME? WHY AM I SUCH A FAILURE?” mixed with bursts of spunky “I’M A MILLENNIAL ! I DON’T NEED TO STAY LOYAL TO MY MAJOR! I CAN SUCCEED BEFORE I HIT MY 30’S!”
Thus, I’ve decided to leave architecture on the side, use it for my blog or as much as possible to pursue something like UX/UI design. If these classes / route don’t go well, I don’t know what I’ll do with my life. Oh please. Who knows what the chefcharette will grow into… but with a potential UX/UI designer behind it, be prepared for some (exciting?) changes! and enjoy this new party food recipe I prepped for O’s friends’ spring party. Honestly, I am digging the “White Stripes- Little Acorns” song btw. I particularly love the part when the dude narrates “And she thought, if that squirrel can take care of himself with a harsh winter coming on, so can I. Once I broke my problems into small pieces, I was able to carry them, just like those acorns, one at a time” right before Jack White slams on his guitar.
YES. I WILL BE THAT JANET.
HAM AND CHEESE PINWHEELS
- 2 crescent rolls
- 8 oz sliced ham
- 2 garlic cloves, chopped
- 1 1/2 tbsp dijon mustard
- 3/4 C brown sugar
- 1/2 C butter
- 2 tbsp. brown sugar
- 1 1/2 tbsp. Worcestershire sauce
Preheat oven to 350ºF and grease a 9×13 inch baking dish with cooking spray.
Roll out your crescent dough, divide it into fourths and flatten to about 1/2″ thickness. Top with ham and cheese.
Starting on the long side, roll the dough up tightly. Pinch the ends together and place with the seam facing down. Cut into 12 pieces.
In a small pan, combine the butter, chopped garlic, mustard, and Worcestershire sauce. Pour the sauce evenly over the rollups.
Place your roll-ups in your baking dish, evenly spaced. and bake, uncovered for 20-25 minutes until lightly browned. Sprinkle with parsley and serve.