So yesterday was when I was supposed to fall back an hour with Daylight Savings time, but who forgot to change her clock? This girl right here. So I was really up at 7 when I most definitely didn't want to be up any earlier than 8 this past Sunday. No wonder I was so tired when my alarm went off.
You would think that the extra hour would equate to an extra hour of productivity - working on papers, finance homework, analyzing survey results, cleaning, you name it, but nope. Once I figured out I was up a whole hour earlier than I needed to be, what did I do? I made myself a mug of tea and surfed food blogs. Happy Daylight Savings Time me!
Unfortunate for me, however, I was highly unmotivated when it came to dinnertime, so I went with an old favorite - pasta! Carbs and I are thick and thieves, by far my favorite food group, so pasta is a nice item to have in the cupboard. I paired my homemade chunky mushroom pasta sauce with a fall inspired salad (pear slices, edamame, tender spring greens, and a pomegranate vinaigrette) and started planning my next meal.
I like knowing I'm not the only one who just likes some plain pasta with marinara (out of a bottle) every once in a while. Pile on the parmesean, I say.
ReplyDeleteOh no, I will never be too good for pasta a marinara sauce. It's like country music and grandmas, they never get old.
ReplyDeleteEdamame and pears?! thats so unique and fanciful!!!
ReplyDeleteThat's part of the fun of playing with your food. I literally settled on that combination because I had both in the fridge and thought they would both be pretty in a salad together. I am always encouraging people to go with what they know. If you love trail mix for instance, and are craving a cookie, mix some trail mix into a basic cookie dough. Or if you have some shredded cabbage you need to use (like I do, leftover from last week's cabbage soup) braise and spice it like you would peppers and onions and wrap it up in a tortilla for a burrito. Not only are you not wasting then, but each time you try something new you're building your repertoire of recipes.
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