It’s been awhile since I posted. Technically it’s been awhile since I’ve had time to do anything creative. Life just gets in the way, I suppose. I’ve already taken two trips this year, one to Philly and one to Denver. Both were with my nonbiological sister, Tomdee. After a long drive across country, which included a stop in Chicago and Kansas City and a week in Colorado, I said goodbye and left her to start a new chapter. I love everything Denver has to offer (especially now that it includes my best friend), but I was exhausted and glad to be back in Pittsburgh. I’m happy to have time to work on my crafts. I have a few new ideas in mind and I am donating to two upcoming fundraisers, Art for Change and Steins-Strong Golf Outing. I have also been cooking nonstop. I hosted Easter yesterday, which turned out marvelous minus a small mashed potatoes mishap (this is the recipe I should’ve posted! I am still so confused.) And I am slowly getting back into writing and researching all things social media. The warmer weather definitely helps. I am looking forward to summer days and working outside.
I’ve always been pretty healthy, but after visiting Colorado this month, I want to do more. Fortunately, Dave caught the bug too. Shortly after we came home, a wheatgrass juicer and fresh wheatgrass were delivered. For all you skeptics, it does make a difference. Another part of my plan is less beef. I hardly eat it as it is, but if you know Dave, well…
With vegetables on the brain and a little help from Pinterest, I came across a recipe for artichoke lemon pesto chicken pasta. I poured myself some wine and went to work. You’ll notice this recipe calls for spaghetti squash. I cannot stand the look or smell of squash, so I went with farfalle instead.
If you love artichoke hearts, you will love this recipe. The smell of them cooking mixed with fresh garlic was amazing. You’re basically making a pesto, so I got to bust out my new food processor. I am unfamiliar with these fancy gadgets and it took nearly 30 minutes for me to figure out why mine wasn’t working. The safety features they put on things these days, geez.
After combing all the ingredients and finally getting my pesto pureed, I added it to the chicken and pasta and piled on the spinach. If there is a way to add greens to anything (which there usually is), I’m in. The final product looks a lot different than the original, which I can only assume is because the pasta soaked up the vegetable broth. Or, more likely, I messed something up. Regardless, the outcome was delicious.
Two side notes. Yes, those pans are new and, yes, they are purple. They’re available on my girl Rachel’s site. Also, the wine glass featured in the first image is a custom design and can be ordered here (don’t worry, it wont be that exact glass!).