The last few weekends have been a little bit testy around here. JiT has been traveling quite a bit for work so when he finally gets home for the weekend he just wants to relax. Instead he’s greeted by an over-excited dog, a fussy infant and a wife whose been cooped up in the house all week avoiding the stifling heat. It’s not exactly a great recipe for peace and quiet. Add to it the fact that football season has started and none of his games are shown here and Things get downright ugly.
I try to give him a break but to be honest, since I never get a break from the baby and the dog when he’s here sometimes I can’t resist the urge to hand them over long enough to throw in a load of laundry and grab a shower in peace. I guess I dont give him enough time to chill and I guess I don’t get much either. Its made for some intense moments.
Don’t get me wrong…. I adore Lillian and Zoey. I am so grateful that I can be home with them. I am so grateful to JiT for making all of it possible. He’s working so hard. He really does deserve some time to relax. I think we’re just still adjusting to the total life swap that is parenthood.
I guess sometimes I just feel like I’ve completely lost my individual identity. I never ever get any time alone with myself so it’s starting to feel like whoever that person was so longer exists.
So anyway, Pasta salad. It’s still hotter than hell in Florida so when we get sick of green salad or potato salad this is a nice easy switch. And it’s something I can easily put together in stages over the course of the day whenever Lillian is napping or happy to watch me cook in her Bumbo chair (my latest favorite thing). And it goes well with grilled meats or BLTs or meatball subs, all of which are in our regular weekend rotation right now.
This recipe is completely adaptable based on whatever veggies you have in the house. Actually, it’s probably easier to just describe the directions versus provide a prescriptive recipe. So here goes:
Weekend Pasta Salad
Bring a large pot of water to a boil and toss in a box of rotini or bowtie pasta. About three minutes before the pasta is cooked, toss in 2 cups of fresh broccoli florets (the bagged kind available in the produce section are a timesaver here). Drain the pasta/broccoli and run under cold water. When thoroughly drained, dump into a large serving bowl. Now add handfuls of your favorite diced fresh veggies. I typically add half of a cucumber and a few diced plum tomatoes. Add in a small can of sliced black olives (very important). Now add about 2 teaspoons Italian Seasoning, .about 1/4 cup grated parmesan, a couple healthy sprinkles of Kosher salt and some fresh ground pepper. Cover with plastic wrap and stick it in the fridge to chill for at least an hour. Just before serving drizzle on about a Tablespoon or so of extra virgin olive oil and a teaspoon of rice wine vinegar and toss until the salad is well mixed. Adjust the seasoning with more salt and pepper as needed. Fresh chopped basil is a nice touch if you’ve got it. And there you have it. Makes a great lunch the next day.
PS So, when did blogger change their post interface? Probably ages ago but I just got the memo. Much easier. Maybe it will inspire to post more often. Or not. We’ll see