Provence style tomatoes

Les tomates à la provençales (Provence style tomatoes) is a very versatile dish that can be a great side for most grilled meats, starting from a good steak. It can also be prepared and used in a quiche, adding goat chess, or bacon with it. Finally you can have it with eggs, any style. It is closed to what is known in the USA as broiled tomatoes. But the perfume of garlic and herbs transport you to the summer in Provence…

Ingredients for 2 or 3 people (if served as a side to a steak):

  • wpid-wp-1408999313692.jpeg3 large tomatoes
  • 3 garlic cloves
  • 1 tbsp of time leaves
  • 1 tbsp of rosemary leaves
  • salt and pepper
  • 3 tbsp of olive oil

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The side job: the good, the bad, the ugly…

Reflection on the Good, the Bad and the Ugly of the side job of an entrepreneur as I am entering in the last week of a 4-month contract I accepted last January, when faced with a very real cash flow need:

As an aspiring entrepreneur, I have been working on my business concept for a few months now, and came to a phase were I had to make a cash investment in order to move to the next step. I was presented in January with a very interesting opportunity to work for a very well-known supermarket brand, to drive the design project of private label products distributed through the store chain. It gave me the chance to learn more about the value chain, from the store perspective, and to be in touch with each actor of the chain, from supplier to store manager via sourcing. While I certainly benefited a lot from this experience for my entrepreneurial journey, I have also been through less than enjoyable moments, experiencing serious doubt on my overall vision…

The Good: With no doubt, the good was all I could learn: how this value chain works, what are the regulations in detail, how the product selection is made, people, jobs, processes…. Read the rest of this entry »