Though we’ve only been in our new house for a few weeks, it seems life has flown way past the grace period of allowing us to separate ourselves, as best as possible, from reality. The world continues, whether or not our kitchen is painted or our light fixtures fixed. J had gigs, and I have work, and such is life.
The other night, J had his first of many gigs on a weekend-mini-tour. I had worked all day, and at this point, find myself basically zapped of most energy by the time I manage to get home. I Mr. Rogers’d myself into jammy time, and laid down on our bed, in our brand new, finally sleepable bedroom, and couldn’t imagine getting up to eat. But as I’ve been somewhat neglecting my nutrition these days, I fought through and muscled down to the kitchen.
Like so many nights before, anything I could find was daunting or lacked all essential ingredients and tools. But then I realized it’s spring. SPRING! I had a fridge full of spring peas, radishes, zucchini and Pecorino. I had whole grain penne in the cabinet, and spring’s first vidalia onions on my counter. By the time the water began to boil, and the pasta went in, the vegetables were lightly sauteing in olive oil, seasoned with sea salt and tons of black pepper. A bit of cooking water reserved, and some white wine vinegar added to deglaze the vegetables, and a beautiful pasta dish was finished. The moral of the story is to use what you’ve got, what the garden or farm is giving you that particular day, and run with it. It will take you no time at all, and you’ve have an incredible dinner for one that will make you feel like you spent some time on yourself.
Which, at the end of the day, is probably more nourishing than whatever healthy meal you’ve made anyway.