On my 26th birthday,
I created my list of “26 Things I Want To Do While I’m 26.” The list was
varied, ranging from the simple start an
herb garden to the more difficult climb
Mt. St. Helen’s. I accomplished all but three of them (oh, pull-ups, how
you haunt me), and while I’m biased, I consider this year one of my best.
Nothing highlighted this more
for me than BF and my trip to Seattle last weekend. Did I say BF? I think I
meant to say fiancé. Yep, that was a part of this wonderful trip. But so was
the recognition that, while a lot has changed in the past year, some things
always stay the same.
West coast to east coast,
fellowship to “grown-up” job, single to engaged—the changes this year were big.
But helped remind me that the important things remain constant: friends. The
people that saw you through your awkward phases (ahem, can we forget those?),
the people that can make you laugh with a half-second dance step, the people
that have soaked up your tears, and the people who you always want beside you
on a patio somewhere swinging in an old hammock together.
The Seattle trip was amazing
for a variety of reasons (did anyone say “Paseo”?), but it also was a strong
reminder to me that just because you leave a place doesn’t mean that it’s like you
were never there. North Carolina, I’m looking at you, too.
Now that it’s year 27, I’m switching thing up. 26 goals are out. One goal is in: 27 blog postings. That’s over two per month. No more slacking for this girl. All you *friends* get to hold me to this!
Post #1 of the birthday year:
a pasta creation from roommate night. E, I’m going to miss living with you! But
a big shout-out for your acceptance into the Knight Fellowship. We’ll all be
cheering you on from the sidelines until you return to this tree-lined city
with a book deal in hand. Congratulations!
 |
| Look how many leftovers we had! |
1 bunch fresh cilantro, stems removed
4 cloves garlic
½ cup olive oil
¼ cup parmesan cheese
½ cup walnuts
salt to taste
Put all ingredients in food processor and blend until smooth. Feel free to add more garlic/olive oil/parmesan to your liking.
Pasta with Vegetables
1 onion, diced
1 red pepper, diced
2 zucchini, cut in small half-moons
2-3 cups arugula
1 package whole-wheat spaghetti
Bring water to a boil and cook pasta as directed.
Meanwhile, saute the onion until it becomes translucent. Add in the red pepper and zucchini and allow to saute until the zucchini is just cooked, preventing the red pepper from becoming too mushy.
In a large bowl, lay the arugula at the base and add the sauteed vegetables on top. Let the mixture sit for a few minutes until the arugula has wilted. Add in cooked pasta and cilantro pesto (to taste). Top with parmesan cheese and enjoy!
