It was a weekend for deep cleaning and solitary trips to the farmers market. The kind of weekend for a coffee date that inspires you to not back down from things that intimidate you. I love those coffee dates. The ones where you realize your beverage has gone cold hours ago. Where the laughter is contagious and you fill the empty spaces and solitary study-ers with giggling and new life plans.
This weekend was a time to be mellow. To be alone. To order take out and watch too many episodes of bad television. To go our for drinks and realize your itty bitty friend can drink you under the table. It was a weekend to realize I could easily become a cheap date. A weekend for shameless flirtations with the shellfish man whose broad smile and kind eyes make me blush.
It was a weekend to spend some time writing– reaffirm my ambitions to advance my career in public health and one day find a man who works with his hands.
This weekend was forgetting to exercise and feeling the consequences of sluggishness and the lack of motivation to try. This weekend was for bonding with my hound dog– snuggling on the floor, his head resting in the crook of my elbow.
It was the kind of weekend where hours were spent in the kitchen on mediocre recipes. Where one night called for late night popcorn and watching an hour of my life disappear (ah, to “spring” forward).
It was two days where nothing of importance happened– nothing big was accomplished. Perhaps a weekend that you could deem as a waste of time. Which I won’t, as it gave me a sense of calm and lit a fire under me to figure my shit out.
I will associate this weekend with a kale/walnut pesto that I made. It is a simple recipe, not a lot to it– but when all of the ingredients come together it is like your taste buds are doing the boogie woogie on your tongue.
Kale and Walnut Pesto (vegan, of course)
One bunch of dinosaur kale
1 cup walnuts
Juice of half a lemon
1/4 cup olive oil
4 cloves of garlic
1 tbsp nutritional yeast
Salt and Pepper
Toss all of the ingredients in a food processor and blend. Done and done. I added a bit more lemon juice to thin it out, and then tossed it over some sweet potato gnocchi (mediocre… at best). BUT it would be good over most anything.
ENJOY and have lots of left overs to freeze or eat by the spoonful. Whatevs you want to do.