Sunshine Induced Insanity & Artichoke Pesto
I can't stay inside today, just can't. It's prematurely summer here. And it's Friday. Signs of seasonal, sunshine induced insanity are everywhere, I've been listening to recent reactions.
This past Saturday, my girlfriend Yesenia told me that I had to boss my wisteria around or I would get no bloom. "Listen, you give me the billowy purple blossoms I long for, the ones like I see in Sunset or Southern Living magazines, or I'll rip you out from the ground, you understand me?" I felt crazy saying that to a plant, but it felt good.
Last night, Matt Vasgersian, Padres announcer said, "If we are here 17 innings tonight, I am going to eat my hat." When I woke up this morning, saw that the game had gone to 22 innings (longest in 15 years), my husband asked me, "Do you think Vasgersian ate his hat?"
"No, I think Mark Grant [the other Padres announcer] probably ate Matt Vasgersian," I replied, to which we both laughed, simultaneously, no subconscious was that was a stupid joke? discomfort, just the type of laughter shared by two people who know each other very well.
During dinner yesterday, my daughter, Zoe said, "Momma, I just can't stop eating this food whatever it is, I know it's healthy and good for me because it's green so can I eat it all plllleeeeeeeeeeezzze?" Watching her down that artichoke pesto - comprised of pine nuts, parmesan, and olive oil wrapped around and through whole wheat penne - I bounced a bit on my tippie toes with a wooden spoon in my hand. I am winning the battle against sugar and helping to build a healthy little person. I let her eat it all and my husband was so pissed.
I don't care how silly things look or sound sometimes. Feeling good is good enough. I forget how good the sunlight feels warming my skin after windy, overcast days. I am always surprised at how sweet artichokes can be, especially the ones I grow in the vegetable garden besides my bedroom. I drink in my children's appetite for life, and food, and this is why I spend so much time talking to botanicals and toasting pine nuts.
These are the things I am supposed to footnote in my script. These are the gifts I asked for as I rubbed my belly, bursting with baby. These are the things I'll remember as the sun goes down.
I can't stay inside today, I need more.
ARTICHOKE PESTO
(rough estimates)
1 jar of artichoke hearts, in oil (do not drain the oil)
1/2 cup toasted pine nuts
1/2 cup parmesan cheese (not the powdered stuff! I use Grana Padano)
Dash coarse grain salt
1/2 bunch Italian parsley
Add all ingredients in a blender or Cuisinart. Pulse, pulse, pulse until smooth. Pour over pasta or eat with a baguette. It's really that easy.
This past Saturday, my girlfriend Yesenia told me that I had to boss my wisteria around or I would get no bloom. "Listen, you give me the billowy purple blossoms I long for, the ones like I see in Sunset or Southern Living magazines, or I'll rip you out from the ground, you understand me?" I felt crazy saying that to a plant, but it felt good.
Last night, Matt Vasgersian, Padres announcer said, "If we are here 17 innings tonight, I am going to eat my hat." When I woke up this morning, saw that the game had gone to 22 innings (longest in 15 years), my husband asked me, "Do you think Vasgersian ate his hat?"
"No, I think Mark Grant [the other Padres announcer] probably ate Matt Vasgersian," I replied, to which we both laughed, simultaneously, no subconscious was that was a stupid joke? discomfort, just the type of laughter shared by two people who know each other very well.
During dinner yesterday, my daughter, Zoe said, "Momma, I just can't stop eating this food whatever it is, I know it's healthy and good for me because it's green so can I eat it all plllleeeeeeeeeeezzze?" Watching her down that artichoke pesto - comprised of pine nuts, parmesan, and olive oil wrapped around and through whole wheat penne - I bounced a bit on my tippie toes with a wooden spoon in my hand. I am winning the battle against sugar and helping to build a healthy little person. I let her eat it all and my husband was so pissed.
I don't care how silly things look or sound sometimes. Feeling good is good enough. I forget how good the sunlight feels warming my skin after windy, overcast days. I am always surprised at how sweet artichokes can be, especially the ones I grow in the vegetable garden besides my bedroom. I drink in my children's appetite for life, and food, and this is why I spend so much time talking to botanicals and toasting pine nuts.
These are the things I am supposed to footnote in my script. These are the gifts I asked for as I rubbed my belly, bursting with baby. These are the things I'll remember as the sun goes down.
I can't stay inside today, I need more.
ARTICHOKE PESTO
(rough estimates)
1 jar of artichoke hearts, in oil (do not drain the oil)
1/2 cup toasted pine nuts
1/2 cup parmesan cheese (not the powdered stuff! I use Grana Padano)
Dash coarse grain salt
1/2 bunch Italian parsley
Add all ingredients in a blender or Cuisinart. Pulse, pulse, pulse until smooth. Pour over pasta or eat with a baguette. It's really that easy.
