Interview Fatigue, Lentil Bolognese, and a Glass of Homemade Red

I’ve been doing a lot of interviews lately and applying to jobs like mad. The good news? I’m getting interviews. But they’re not in healthcare.

I had hoped this layoff would be a chance to return to my roots in health—maybe pivot into a strategy role that aligned with both my background and my passion. But for whatever reason, the healthcare doors just aren’t opening. I keep applying, but so far, no luck.

That said, I’ve had four interviews just this past week. One after another. And it’s starting to wear me down.

Sensing I needed a break, my husband offered to make me dinner last night. I found a recipe for lentil bolognese on Skinnytaste (this one) and handed it off to him. I did the grocery run and the prep work—tiny diced carrots, onions, and mushrooms, plus red lentils. I like everything chopped really small to better mimic the texture of a classic meat bolognese. Then I set him to work while I joined my night class on canning and preserving. (Stay tuned—next weekend, I’ll be making pickles for the first time and chronicling the chaos.)

We didn’t eat until 8:30, but the bolognese was absolutely delicious. And after a long, draining week, I was genuinely grateful for a hot, home-cooked meal—especially since I’ve been nursing a sore throat that just won’t quit.

So, why lentil bolognese?

Well, it’s delicious—and I am a ex-vegetarian. I was fully vegetarian from age 12 to 21, and while I do eat meat now, it’s pretty light and occasional. When there’s a fresh, flavorful vegetarian option on the table, I almost always go for it.

Lentil bolognese is hearty, comforting, and super satisfying without being heavy. I also love adding real red wine to the sauce—it gives it depth and that slow-simmered richness. A couple of years ago, though, I realized it gets pricey buying wine just to cook with. So one of my closest friends and I started making our own wine.

We do it at a local winemaking warehouse, and it’s surprisingly fun (and cost-effective!). Our current batch is a Sangiovese—honestly, not bad—and it comes out to about $5 a bottle. The one we used in last night’s sauce is about 1–2 years old and made for a great glass alongside the meal, too.

So I ate my dinner, drank my red, and enjoyed the company of my husband. It hadn’t been my finest day at work—since I’m still there until my exit date in August. My boss had upset me earlier, and I ended up being short with a couple of coworkers I actually consider good friends.

I apologized, and I hope they understand. We’re all under stress right now, and while that doesn’t excuse my tone, it’s the truth. I share this because this journey—from layoff to whatever comes next—is emotional. 

It’s real. And it’s part of a job loss.

Some days the wins are small—like a bowl of lentil bolognese, a glass of homemade wine, or the grace of someone letting you off the hook when you're not at your best.

Photo: Red lentil bolognese with fresh parsley and homemade red. Taken by me.