1. You have been stripped of responsibilities.
Have you been given less work, had your projects and promotions stalled or been given a dead-end task? Does the office intern seem to have more responsibility than you? All of these are clear signs that your skills are not valued and your superiors do not see many prospects for you in the future of the company. Having a boss who champions your work and promotes you internally is a clear marker of your worth within a company. If this is not happening for you and you feel that your job is stagnating, you can try taking matters into your own hands. Start increasing your visibility in the company and volunteering for tasks to show your enthusiasm and commitment.

2. There has been a change in your boss's behavior.
Rusty Rueff, the director and career expert for jobs and career website Glassdoor, recommends becoming aware of any major changes in your boss's behavior towards you. Rueff cautions that "this isn't always a fatal sign, but you should be sensitive to it."
Take note if your boss is not being as friendly as normal or starts consistently canceling your one-on-one appointments. Without physically cornering your boss, you can improve your own work habits and then ask him (over an email if he is successfully avoiding you in person) how else you can develop your work.

3. You feel like the office leper.
Going beyond any relationship with your direct boss, take notice if you are left out of crucial decision making or company meetings that you would have previously been consulted on. Did someone forget to tell you about a recent management meeting that you would normally attend? Have you not been invited to an upcoming company event? Pay attention to any change in the attitude of your co-workers. Does the chat around the water cooler go mysteriously silent as soon as you pass by and does the kitchen empty as soon as you walk in? This may be a sign that the company believes you to be expendable and are slowly fazing you out of decisions. The most proactive response you can take is to start looking elsewhere for jobs in your field.

4. You have been given a poor written performance review.
Generally performance reviews are full of subtle praise and avoid overly negative comments. There is always room for improvement but you should pay attention if your performance review reads like a train wreck. Not only is it a clear sign that your work is not up to par but your boss may be creating a paper trail in order to build a case for firing you. In order to let an employee go, many companies require written documentation of problems and warnings. Take heed of their comments and determine whether the job is a good fit for your skills. If you decide that you do want to succeed at the role, make a conscious effort to step up your work.

5. You have seen a job posting that eerily matches your own role?
Companies don't want to fire an employee without having someone waiting in the wings. Beware if you see an advert for a job on the internet that sounds very similar to your own. If a new hire appears it is possible that your department needs extra staff but keep in mind that HR departments can be sneaky. You may be asked to train the new guy and then receive a pink slip as soon as he is ready to take over your role. Make sure that you have considered your own exit strategy.

「川越達也シェフのアンチョビパスタ」を

冷蔵庫の残り物を使った改良レシピ

反省：

キッチンスケールほしいわ。

白菜の量と大きさが失敗

アンチョビの量はどうだったんだろう、あまり味がしなかったが、

もうしかしたら別のタイプがいいのかな。あれはどっちかというと酒のつまみだし。。

レシピ：

＜材料＞　　２人分
パスタ（1.6mm)・・・１４０ｇ
キャベツ・・・１/３玉（３００ｇ）※白菜・水菜なども可
アンチョビ（フィレ）・・・3枚
ニンニク・・・1かけ（大さじ１強）
赤唐辛子・・・１/２本
パセリ・・・適量（放送：１つかみほど）
オリーブ油・・・適量

（トッピング）
から炒りしたパン粉・・・適量（放送：２つかみほど）

１．たっぷりの湯を沸かし、塩を入れてパスタをアルデンテに茹でます。

２．キャベツはざく切り、ニンニク、パセリはみじん切り、赤唐辛子は種を除いて小口切りにします。
（キャベツはレシピの半量：150gでも充分でした）

３．フライパンにオリーブ油をひき、ニンニク・赤唐辛子を炒め、香りを出たらアンチョビを加えます。

＜作り方＞

※ペペロンチーノ（ベース）からのアンチョビパスタなんで、ニンニクは多めに！

４．３のフライパンにパセリを加え入れて、ニンニクなどキツネ色になったらパスタの茹で汁を加えます。
（放送：お玉１杯くらいでした）
※ニンニクが１番美味しい状態。アンチョビの生臭さもなくなって美味しいソースに！

５．１のパスタを茹でている鍋に、キャベツを３０秒ほど下茹でします。
※キャベツに下味が入るし、パスタにキャベツのうま味も入る

６．５の茹でたキャベツをしっかり湯きりして、４のフライパンに加え入れます。
※キャベツをしっかり湯きりすることで、ソースが薄まらずに、ソースを吸う

７．茹であがったパスタを６のフライパンに加えて、煮詰めながら絡めながら味を調えます。

アルデンテ（イタリア語：al dente）とは、スパゲッティなどのパスタを茹でるときの理想的な茹で上がり状態の目安とされる表現。麺が完全に茹で上がらずに麺の中心が髪の毛の細さ程度の芯を残して茹であげることをいう。

８．７を器に盛り付けて、から炒りしたパン粉（１人分に１つかみほど）トッピング

※から炒りしたパン粉を加えることで、パスタとキャベツとソースを１つにまとめてくれる

【から炒りしたパン粉】の作り方
生パン粉をフライパンに入れて、中火で３分半ほどキツネ色になるまで木ベラで常に混ぜながらから炒りします。

鶏肉の赤ワイン煮込み

おいしくてさっさと食べちゃって写真はなし！

次はアレンジでトマト使ってみよう。

人参ぬいてセロリいれて。

煮詰めるとwrapのネタになるけれど、

味が濃くなりすぎたなぁーー

ケチャップのかわりにトマトにしたら

もうちょっとあっさりするかな。

それから、

ちょっとワイン少なめでコンソメかブイヨンいれてみようか。

ああ、でも、塩気ついちゃうかな。

うーむ。

今夜の夕ご飯

みりんで和えた梅をのせた焼き豆腐とともに。。

ちょっと具を入れすぎたから

だしの分量（２００ＭＬ→６００ＭＬ）を間違えても

大丈夫かなって思ったのにね・・

ま、また作ってみよう。かなりボリュームあり。