Superfood Green Pasta with Gremolata & Goat Cheese: Make this pasta, and make it yours. Rant and rave and rage with it. Cry through it. Sing to it. Tell it your secrets. Exalt it. Anoint it with your finest oils.
It’s been a strange year thus far, in that I’ve been so caught up in work that the things I typically tend to most anxiously—friendships, dating, exercise, staying current with The Good Wife—have fallen by the wayside. Which is not at all to say that I no longer care about these core elements of my being (Jeffrey Dean Morgan is insanely hot; I shall never forsake him), but that the tension that usually surrounds them, the questioning, the self-doubt, the relentless uncertainty, all of that has fallen away. A welcome kind of stillness has settled around me by way of exhaustion.
I’m familiar with this myopia—it’s something I saw in my parents almost every day of my childhood from age 11 on, as they navigated the waters of being work-from-home business owners. At 13, while they discussed account management over dinner, I begged them to give us thirty minutes of each day untouched by business concerns. Even still, I noticed this same fierce penchant for entrepreneurship in myself as I grew up. I loved the challenge of building something out of nothing, I loved the rigor of standing unarmored in the world and demanding of myself that I find a way to make things work. I flinch to admit it, but I loved the risk, the danger, of being made so vulnerable.
Though departures may occur all at once physically, they are rarely emotionally complete in that same instant. Instead, we leave places slowly, draining ourselves from them a bit at a time, as our hearts and our minds gradually lose their grip on whomever and whatever they leave behind. Geographies tend to imprint themselves on my heart commensurate to the emotion I’ve felt in those places.
And so it was, that, after three years away from San Francisco, my return last weekend felt like a true goodbye. At the end of three days there—after much eating and boozing and wandering and giggling—I found myself sitting on the sidewalk of 18th street, across from Pizzeria Delfina, surrounded by all my luggage, trying to figure out a way to get back to LA early.
But let’s rewind a moment. Because I do need to tell you about meeting everyone, all the blog friends I’d known and loved virtually for the past year, in person.
• r e c i p e •
-8 oz almond milk
-1 tsp Spirulina powder
-1 handful super greens mix
-1 serving organic whey protein powder (or a plant based protein of your choice)
-frozen strawberries, bananas, & mangos.
-honey to taste
-blueberries on top, because why not?
Name: Spirulina Arthrospira Brand: any Price: varies, although not cheap Type: Tablet or powder Shelf life: ~6 months Ingredients: 100% Spirulina Arthrospira
Introduction: Spirulina is a fantastic supplement for your fish (and even yourself!) found in arguably small amounts in a lot of fish food. I personally buy 100% pure spirulina tablets and use those alongside my regular feeding regimen because the fish love them.