Cooking dinner tonight, I tried a little experiment with the garlic butter sauce, and made a tasty accidental discovery! I wanted to share it with ya’ll.
A savory and slightly sweet garlic butter sauce. The perfect companion for barbecue ribs or pork chops.
2 Tbsp olive oil
1 large galic clove, minced
8 Tbsp butter
1/2 Tbsp Italian seasoning
1 tsp salt
1 tsp rice wine vinegar
In a saucepan, add olive oil. garlic, butter, Italian seasonings, and salt. Stir on medium-high heat until boiling. (NOTE: For crispier garlic, sautee it in olive oil before adding other ingredients.)
Add rice wine vinegar. Hold saucepan at a slight angle, so mixture pools. Allow to bubble for a few seconds, and then swirl gently. Return to pooling. If the mixture starts to cool down too much, return to a boil, stirring constantly.
Repeat until garlic is caramelized and sauce no longer has a strong vinegar smell.
Set saucepan on a trivet and allow to cool. Toss into hot, drained pasta until noodles are fully coated.
It has been an interesting experience for me to get used to job interviews as the interviewer instead of as the interviewee. It isn’t that I haven’t had to interview for a job before, but I’ve spent more time on the boss’ side of the table than anything.
In the process, I’ve learned something: articles and classes on how to nail a job interview are crap. Guess what, ya’ll? Interviewers read those too. We know when you’re putting on an act.
So I would like to present to you the truth about job interviews from a different angle. Here’s a handy guide on how to tick me off during the hiring process and ensure you DON’T get hired.