One-Pot Pasta

One of the hallmarks of being young is that you move all the time. I moved again for the second time this year. Most of my shirts are in trash bags on the floor of my closet. I can’t remember the last time I went grocery shopping. 

  my favorite flower in lieu of pasta pics

my favorite flower in lieu of pasta pics

A few days ago, I rediscovered something that I’d completely forgotten about— one-pot pasta. You boil a pot of pasta, and about five minutes before you anticipate the noodles being done, you dump in a bunch of chopped vegetables such as kale, carrots, zucchini, etc. Then you drain everything, pour it back into the pot and whip together some kind of quick sauce. For me this usually means an egg, a favorite cheese, and more salt. I love one-pot pasta for several reasons: 1) it is fast. 2) I am lazy. 3) I like the way the vegetables get so tender and salty. 

I can't believe that I forgot about this trick. 

The rate at which things happen is too fast for me to fully digest them. I keep waiting for the break, to do the laundry, pick the clothes up off the floor, buy more vegetables so I can eat more pasta, even little things like just going for a walk so I can think about everything. Of course the break never comes. 

Getting stuff done is pretty difficult. You lose your phone and in the words of my mother, who has seen it all. “It’s always something.” And what does it meant to be the hero in your own life? I also cannot remember the last time I actually did laundry. The neighbor downstairs told me I was playing music too loud, and of course I didn’t think it was loud at all. 

The ultimate point being, one-pot pasta is simple, and helps me keep it real. No frills, nothing fancy, just easy, quick, good food. Here’s a link to an inspirational Buzzfeed article about one-pot pasta that might give you some ideas. Anyways. 

Happy Labor Day weekend. 



Marissa makes nachos in the oven. In my family, nachos eaten and made at home were a last resort because there wasn't anything else to eat. Apparently it was the same in Marissa's family-- except for the fact that they baked them in the oven (at 350 F for about 10 minutes)  instead of microwaving them.

Somehow, baking takes them from TV dinner to glamorous and fun. Also it makes the chips hot and crisp, instead of soggy with the weight of melted cheese.  (Rough life, I know.) Additionally she puts slices of radishes, tomatoes, avocado and minced jalapeno on top. Eating these nachos is a humbling experience, like going on a great date, or trying on the perfect pair of jeans or whatever-- one of those, "I didn't know life could be like this moments." The Point being that I'm going to make nachos in the oven all the time. 

I hope you are well. It's been raining here all week and I'm ready for the sun to come out again. Summer is winding to a close, which is unsettling because I haven't spent nearly enough time outside. I feel hopeful and a little nervous for the fall, there's so much to do and so much I want to do. In the meantime-- I'll be over here, eating nachos. 



(PS Marissa was initially re-inspired by this recipe)