Baked Israeli Coucous with Scallops and Mozzarella

I saw the movie The Perks of Being a Wallflower last week.
I cried through the entire movie. Understand that I do not usually cry during movies. The last time this happened to me, I was in the depths of some serious teen angst, and wailed my way through the entirety of Rachel Getting Married. 

Which, needless to say, I am never watching again. 

The thing is, even though I like to think that I've left my teen angst behind, some of the experiences portrayed in The Perks of Being a Wallflower, and the feelings of being so young and so hurt and so confused and simultaneously so in love with life, I still carry all those with me. 
The film reminded me of some of the better/worse mistakes that I, as well as friends of mine, have made in the past several years. And it was excruciatingly painful, to see some of those mistakes reenacted all over again. I wanted to leave the theatre and go sob in a pillow, granted I didn't because I needed to find out what happened. 

Lately, whenever I realize that I have to go the grocery store AGAIN I feel a desire to start weeping with the exhaustion of growing up, because Number One on The List of Things People Do Not Tell You About Adulthood: 

You have to go to the grocery store ALL the time.

Which is frequently the anthesis of a GREAT TIME.  
I have been trying to convince myself that grocery shopping is really fun by ending things on my list in exclamation points and buying things like: Scallops! Cheese I Can't Afford! Chocolate! 

Actually the scallops I made were really great. I folded them into israeli couscous with fresh mozzarella, green beans and mushrooms. This meal was so beautifully delicious, the sheer memory of it makes me want to cry, almost as much as this did: 


Baked Israeli Couscous with Scallops and Mozzarella 

 I cooked israeli couscous (a larger version of normal couscous), combined it with some sauteed mushrooms and green beans, and added uncooked scallops and soft pieces of fresh mozzarella cheese. I baked it in a heavy glass pan in the oven at 375 F for about ten minutes, until the scallops went from translucent pink to a creamy white.