If you’re looking for ways to rekindle that flame guys, here’s your answer.

Each January my wife heads down to Peru to do cleft palate surgeries with a bunch of other docs which leaves me cooking again.

Normally, as in before I was married normally, or rather before I had seven kids normally, I would have just high-tailed it down to La Belle Vie, the Twin Cities finest chef-owned French restaurant. But no, I've only got an hour before picking up my eldest daughter from the airport (Minneapolis is an black ice rink these days) and so I need all the time I can get.

Of course you might be asking what this has to do with staffing software.  Great staffing businesses do more with less.  They make more money and work less. 

People who suck at staffing get all caught up on perfection and waste incredible amounts of time on no-good prospects.  They spend hours on candidates that are just kicking tires. 

The software business works the same way.  Great programmers ruthlessly avoid wasted time (ok, they're lazy too).  If an algorithm gets too confusing or complex, they know they've gone down the wrong path and start over. 

People who suck at coding think complexity is great, and they don't know how to take a break and get the 50k foot view.

My dinner hits the sweet spot.  It balances cost, efficiency, and enjoyment just like staffing and software should.

Carre d'Agneau avec de l'Asperge Grillee a la Gregoire

Ingredients: Deux carre d'agneau (2 lamb racks; costs $20 at Sam's club) Panoufle d'herbes (just use your favorite steak rub) 1kg d'asperge (spears of asparagus, couple bucks a pound again at Sam's club) Huile d'olive Carafe de vin rouge Directions: Fire up the grill.

Carre d'agneau Thoroughly rinse out the lamb rack before slapping it around with your rub and smearing it with olive oil. Place tin foil through the center of your grill and place the racks with the exposed bone over the tin foil so they don't burn up. Grill at 350 both sides for about 10 minutes. Then flip the racks on their end meat-down so the bottom, thick part of the rack gets thoroughly cooked. Grill for five more minutes.

L'asperge grillee Chop the ends off the asparagus (if in big hurry skip that part) and roll them around in some olive oil, salting and seasoning with fresh lemon and lime. Throw them on the grill. Now here's where a lot of great chefs go wrong. They advise you to douse with water any flare ups from the olive oil drips. Mortal mistake! Blacker the better I say. Just take a hamburger flipper and role the spears every once in a while. In an emergency, move them away from the hottest part of the grill.

Oh yes, for the kids just tell them to go make their own instant mac and cheese. They love taking responsibility for themselves, and with Mom it's their chance.

Tags: Advice, Food, French Food, Lamb, Marriages, Peru, Recipes