Cover letters

I just sent out a job application, using a previous application’s cover letter as the template for the new one. Running a spell-check, I found that there were spelling errors in areas that I had not changed for this new letter. On the plus side, the template letter was fairly unique among my applications, meaning that the problem is hopefully not widespread in the others (for the sake of my sanity, I’m certainly not checking); on the negative side, this is one of the jobs I would most like to get.

I don’t know if having the ready excuse of having failed to run a spell check will make it better or worse if I don’t wind up getting an interview for this particular job.

Wednesday Food: Savory Butternut Squash Soup

I spent the weekend in Eastern Connecticut for a wedding.  Not necessarily my favorite event to celebrate (for reasons others described in a TH not long passed), but everything about this wedding was picturesque and genuine.  A favorite detail was the turn of the century typewriter with which we were asked to leave messages.  Other amusing elements were a-religious vows involving kazoos, mustaches and a “photo booth,” but the best part of the evening was dinner.

The seasonal menu was a tribute to autumn and included  greens with Stilton and candied walnuts, baked squash and root vegetables, sweet potatoes, scallion mashed potatoes, smoked pork, beef tips, and chocolate ginger bark.  My inspiration for this post, however, came from a shooter of pumpkin and butternut squash soup with which we began.  The sweetness of the squash was complimented by pumpkin pie spices and made rich by a dollop of sour cream.  It was the perfect orientation for the meal.

In translating the dish I wanted to lean toward something more savory with heat, and that could be eaten by the bowl.  In the end the recipe I chose, (and strongly adapted) came from Emeril Lagasse.  I received a number of jalapenos in my CSA share that I wanted to utilize and the results were surprisingly good.  The butternut squash yields a thick, velvety texture, while the jalapeno tastes fresh and warming, and cumin is the perfect antidote for so many dishes that are overpowered by nutmeg.  Recipe after the jump…

Beer Pairing: Try a Harvest Ale– Sierra Nevada’s Estate Brewers or Founders Harvest