Spring time!! YASS! I feel like the season is in full effect.
I was gone for a week last week so I spent the weekend catching up on work and going to brunch and trying to (unsuccessfully) convince Josh that we needed to go see the new Beauty and the Beast. No dice.
I can’t really blame him; he’s usually such a good sport about seeing all sorts of movies with me so I figured I should let that one slide JUST THIS ONCE.
I love me some stovetop mac and cheese but I don’t believe there’s one single recipe on this lil’ blog!
I needed to fix that so I figured I’d make a very spring-forward version that I pumped up with kale, leeks and peas…all sautéed in a liberal amount of ghee (my continued obsession). Of course you can use plain ol’ butter or olive oil, too.
This mac and cheese is one hundred percent vegetarian but it kinda tastes meaty because of the smoked gouda.
My single friends searching for long-term relationships often ask me for advice on the subject. While I am not a professional, I usually tell them this:
NO ONE is perfect. You just have to find someone who has potential and then try and change them into who you want them to be!!! 😬😬😬
My friends usually laugh when I tell them this but it’s sort of true! When you meet someone and start hanging out with them, they’re not gonna know what you like and dislike and what annoys you and what makes you happy. So you have to communicate this in a not-so-terrible way.
Also, when Josh and I first starting dating, I didn’t totally expose how crazy and weird I am. He fell in love with me AND then I slowly showed him the absolute true me. By then it was way too late. MUAHAHAHA! 😬
This year Valentine’s Day lands smack dab in the middle of the week. On a Tuesday no less. This is a meal that can be made in literally 30 minutes. It’s so easy and delicious and comforting. Browned butter and scallops are always a favorite of mine.
I made this dish with whole wheat pasta which if we’re all being honest with each other isn’t THAT much healthier than regular pasta so choose what you like.
Every morning, when the sun breaks, my Abuelita Renee sits at the edge of her bed with her rosary in her hand and she recites prayer, bead after bead. She’s probably done this every single morning since she was probably 12 years old in Peru. She’s 82 now.
I’m not all that religious but I think the act of thankfulness, faith and hope is so very beautiful. I think what she does every morning is special. And I know it helps her throughout her day. I was thinking this past weekend what I’m thankful for…
The world feels like it’s crashing, things feel off and full of unrest but in my little world that I’ve created that’s full of friends and close family and Josh and Amelia, I’m happy. I feel thankful that we get to go on walks together.
I’m thankful that I’m healthy and wake up every single day feeling good.
I’m thankful for this space on the internet that let’s me create and make money all at the same time.
I’m thankful that my family sacrificed so much to come to this country so I could lead a better life.
I’m thankful that you’re all here.
I’m thankful that Josh and I can laugh and talk for hours and hours at a time. We still love each other so very much. That feels good to me.
I’m thankful for the opportunities that have come my way. I try and honor them by working even harder.
I just got back from Atlanta where I spent my Saturday at Create + Cultivate speaking on a panel about food in the digital space with some women I admire a whole lot.
It sounds a lil’ cheesy but I left Saturday feeling so ridiculously inspired and really excited to try harder, try new things and all at the same time super grateful for everything. I also realized that while I love men, my favorite is women company. I work with mainly women, most of my friends are women and I really like it that way.
When I got back last night from traveling—which actually was pretty easy–all I wanted was a big bowl of autumn-like comfort. I didn’t have this in front of me because of course I made this a week ago, but I wanted it to be!
This past weekend I listened to lots of Sade, thought about baking a cake but didn’t, took Amelia to the groomer’s and helped Josh cook a dinner for 20 people in an artsy loft that does Virtual Reality. I put on one of those face masks and “interacted” with this girl in this green screen room and it was interesting and a little weird!
As Monday approached I got one that itchy, Sunday-blues-y feeling but then I remembered I had this one-pot summer pasta to share with you all and got excited! I made this a few weeks ago for lunch and it was THE EASIEST THING TO MAKE.
Not sure if you remember, but a few months back I posted another one-pot pasta and it was SO GOOD.
I’m not gonna lie, I’m not one to jump on recipe food trends right away. I’m what you call an SEO nightmare. If I was a smart blogger, everything would be called one bowl this or 30 minute that. I’d make those Pinterest pin collages that are like ten photos deep that have like a million repins. I don’t hate on stuff like that; it’s just not really me…and I’m sort of too lazy to try it. So, I’ve been super skeptical of the one pot pasta trend that hit its peak last year when Martha Stewart posted this recipe.
Not gonna lie, I still give that water to pasta ratio major side eye. But I’m what you call an al dente freakazoid. I can’t handle mushy pasta like at all at all.
CARBS is a gift I can get behind for V-Day. I’m not a big go-out-to-dinner V-Day person. Instead we like to just stay in and cook a quiet, chill meal and then watch something trashy on television while talking about how we still can’t believe we let a crazy corgi live with us.
We’re actually headed to Big Bear on Sunday and I’m super excited to hang out in the snow and stay in a cabin for a few days, especially since there’s this really strange and unusual heat wave in LA right now and it’s really bumming me out. It makes me want to move. The snow will be a much welcomed change. I also maybe sorta bought Amelia a parka so that’ll be cool. (She already hates me.)
It’s rainy today. The clouds are rumbling and lightening is lighting up the sky. It’s feels sort of strange since it hardly ever rains here in Los Angeles, let along during the summer months.
The air feels thick and damp. It reminds me of summer days in the south, which makes me want to curl up with the air conditioning blasting and do absolutely nothing. I’m not doing exactly nothing today (there are last minute book edits and other shenanigans) but I am here to let you know about this dish, my favorite childhood meal: Tallarines Verde.
This was one of the recipes mom would make us when she didn’t have a ton of time. My brother and I were obsessed with this dish. I remember always coming into the kitchen and sneaking cubes of queso blanco off of her cutting board—it’s so good and salty and fresh. This green sauce is unlike what you might be accustomed to—it’s creamier and thicker.
Traditionally it’s served with steak on top but she never gave it to us like that. She skipped the steak and would just serve it to us in a bowl. Whenever I eat this, I immediately get nostalgic in a way that almost hurts. It’s an edible reminder that childhood is gone and time moves too quickly. How does that happen? I would hate to be thirteen again, with all of the doubt and anxiety and loneliness I felt as a kid, but man, it really is just moving too quickly for me. Have I ever told you that rain makes me super emo?!
It’s my everything rite now. I went for a good three weeks totally obsessed with rhubarb. Now, I’ve moved on to peas. I hope you’re not tired of them yet because we’re just getting started, my friends.
I took a little pause; it honestly feels like I haven’t posted in forevrrrr. I’ve been working on a big recipe testing project for a private client’s cookbook so while I’ve been super busy in the kitchen, I haven’t been busy working on stuff for youuu all.
But, I took a break a few days ago from said project to make this pasta because I wanted the taste of spring in form of carbs.
A few people on Instagram were like, MINT AND BACON?!!? I’ll admit, that’s a bit of a weird combo but the pesto has mint and the bacon is cooked separately.
Hopefully that eases some of you that might be like, MINT AND BACON?!
The mint isn’t strong in the pesto, just a hint. It gives a wonderful refreshing flavor that isn’t aggressive. It’s chill. It’s passive.