Yesterday I pretty much had cooking block AND writer’s block all day long. Not good. It turned around with some Dry Soda, though.
I hardly ever drink soda anymore, but when I saw RHUBARB (one of my favorite things) flavored soda at the store this weekend I immediately bought a bottle. It’s lightly sweetened with cane sugar (not corn syrup, yay), and has a subtle rhubarb flavor. I can’t wait to try some of their other flavors. (I bought it with my own money and the company has no idea I’m writing this)
Also making me happy right now? Baby clothes!
Everything in her wardrobe has now been washed and hung up in the closet. Hurry up, kid, there are some really cute outfits waiting for you!
And finally, I started a new book and I’m already completely obsessed.
I’m only about 30 pages in (I started right before bed last night but am planning on doing a LOT more reading today) but the story is fascinating and I can’t wait to read more.
The HUGE bunch of basil I bought at the farmers market last week still had plenty of leaves on it even after my numerous caprese salads, so I decided it was time to make pesto. But not just any pesto…
A lot of the time, Mike and I are on the same page when I make dinner: either we both like it, or we both don’t. This dinner, however, appealed much more to me than it did to Mike. It definitely isn’t as creamy as if it had been a pesto cream sauce, but white beans (to me, at least) are a great stand in, plus I love that they provide some extra fiber and protein. When I make it again, I might add some pine nuts (I completely forgot to) to up the richness just a little bit, but I thought the basil, lemon, and garlic provided plenty of flavor.
1 pound pasta (I used brown rice pasta)
2 cups white (navy) beans (drain but reserve the liquid)
2 cups fresh basil leaves
3 cloves garlic, chopped
juice of 1/2 lemon
1/4 cup olive oil
salt and pepper
3 cups broccoli florets, steamed (optional)
To make the pesto, combine the white beans, basil, garlic, lemon juice, salt and pepper in a food processor and pulse until smooth. Add reserved bean liquid as needed to get a creamy sauce, then add olive oil. Season to taste with salt and pepper.
Cook the pasta according to package directions, and drain.
Toss the pasta with some of the pesto sauce (you probably won’t need all of it) and broccoli, and heat over low heat, stirring often, to warm through.