Don’t get me wrong. I love Fridays. And I especially love my life right now. Work is going great – after 4 months of floating in the unknown realm of starting a new job, I finally feel like I have a purpose. For now, that is solely based on writing a grant that is due in a little over a week (EEK!), but I must forget about that now, because it’s the weekend.
I never thought I’d become that person that lived for weekends, wishing away the days of the week just to have 2 days of me (and Joda)-time, but it has come. I love just knowing that for 2 nights, I don’t have to wake up to sit at a desk all day and, if needed, I may sit on my couch and do nothing with no questions asked. Pure. Bliss. This may sound like complaining, but I’m just exhausted. So exhausted that I almost lost all motivation to make myself dinner (big red flag).
You see, my fridge and pantry are pretty bare- out of flour, pasta, eggs, vegetable broth (could be used for the arborio rice I have laying around), most vegetables, there are absolutely no snacks, and I even ran out of olive oil after making this. I’m headed to Denver for the next 2 days and the thought of buying food (let alone going to the grocery store) just to have it sit for the next two days is completely unappetizing. As if miraculously, I stumbled upon this recipe and thought I could muster up enough of the ingredients to make the pesto with some alterations. And, let me tell you, it’s exactly what I needed. This week has been such a whirlwind, the last thing I remember cooking was yesterday morning’s pancakes (if you can call that ‘cooking’) and not much else before… I just can’t remember this week. Luckily, I have an amazing husband and great friend who came to visit and took care of a lot of the cooking for me, but I think I got to a point today where I sincerely forgot how much I love it.