I’m sure I’ve said this a million times - but I’m not sure where this month went. No, I’m not sure where this year has went. A small ticker of small events ran through my head this morning. So little to show for seven months, but I feel my roots have shimmied their way into the soil a bit more this year. So, for a recap, here is what 2019 has brought me since the last time I blogged:
I’ve planted sixteen rose bushes in the front - blush and pink and red and peach and yellow. They bloom a little then die quickly. I love them. I’m going to deadhead them as soon as I hit “send”.
We’ve a garden on the deck now. It’s beautiful. I hadn’t previously been so successful, so I’m glad to take it on a smaller scale and learn what I’m doing this year. It’s worked well, I think.
We had to remodel the bathroom. Maybe that’s why I have been so far behind in updating this space. Working from home means that so much of my day was disrupted with the contractors over. Including the dogs being at their grandparents’! Glad it is (90%) done.
I lost a bantam. My favorite one, as these things tend to go. I’m sad. Her name was Little Brown. She was my favorite hen of all times. The barn is a little quieter, as she was always yelling at me for snacks (and she always got more than the others because of it - the rascal).
We went to Baltimore last month and are going to Philadelphia this month. Concerts. But also a day trip to New York is on the agenda. Can’t wait.
I’m trying my hand at Italian and back to Spanish. Wish me In bocca al lupo!
And most boring of all, I’ve not baked much this year! It’s hot now. I don’t want to - it’s as simple as that. But, I have been getting creative with meals. Which is what I bring you today - the best weekday pasta I ever made. Enjoy, dear Reader!
This is all completely up to you on what vegetables to use up. That’s the beauty of it. But note that cooking times are estimated based on the ingredients I listed for my dish.
One large yellow onion, diced
2 large zucchini
4-5 medium tomatoes (I liked campari here), roughly chopped
2 green onions, thinly sliced both greens and whites
1 can drained chickpeas
1 bouillon cube
1/2 cup water
1/2 cup red sauce (or sub with more red tomatoes and about 1/2 cup water and stew at the beginning)
4 tablespoon butter
1 box spaghetti
Plenty of salt, pepper, and red pepper flakes
Cook pasta to box directions
While that is boiling away, heat a large skillet or Dutch oven with olive oil
Stir in onion and cook for a couple minutes until just fragrant
Add zucchini and green onion whites
Cook until browned and softened
Add tomato and chickpeas, stirring until tomatoes are just stewed
Add water, bouillon cube, and red sauce, stir and allow to simmer until thickened
Add butter, stir to melt
Add spaghetti and season to taste