Well…first let me back this blog train up a giant step or two and tell you I’ve been in a total funk/rut/the-whole-world-doesn’t-seem-to-make-sense-right-now-so-I-am-going-to-be-crabby-about-it mood for the past couple weeks. I don’t know what it is, but I seem to get in these moods from time to time. I know they are totally normal, but they are also totally annoying.
Could you tell though? Sometimes I wonder if by reading my posts you can tell what I’m feeling like in my personal, off-the-blog life. The one that includes paying bills and manfriends and $400 car repairs and lots of un-ladylike sweating in my new not air-conditioned apartment.
Because I totally wear my heart on my sleeve, and you’ll know if I like you or if I don’t or if I’m mad at you or if I’m secretly judging you for wearing a mullet skirt .
No offense friends, but I will judge you for clothing that reminds me of a trendy Wisconsin haircut.
To remedy my useless funk, I made a zucchini gratin, ate chocolate peanut butter ice cream, went out to lunch and doodled endlessly with my new Sharpie Pens, of which I am obsessed with.
Then, I decided to redesign my blog. Because sometimes when life throws a flour bomb of crabbiness in your face, you have to fight back the only way you know how – with a new blog header and custom HTML coding. And I love it!
Fresh, crisp and clean…just how I wish my showering habits were.
Then, I went on my favorite local TV station on National Zucchini Day to talk about ways to use up your annual summer abundance of this bountiful green vegetable.
Talking fonts + zucchini = two things always guaranteed to put a smile on my face.
That and knowing in the next three months, I’ll be traveling to Boston, NYC, Minneapolis and….ARGENTINA! As you can see, there was no reason to be in a funk knowing I will be dancing that dirty Argentinean tango with the manfriend in South America come October. Not to mention the egregious amounts of empanadas that I will eat.
So take that funk! Be gone.
Just leave me some zucchini pasta + pesto before you leave, mmmkay?
Raw Zucchini Pasta with Almond Pesto Prep time: 15 minutes
4 medium-sized zucchini
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup raw almonds
juice of 1 lemon
1/2 cup olive oil
1/2 cup freshly grated parmesan cheese
salt + pepper, to taste
Using a julienne peeler or sharp knife, slice zucchini lengthwise into thin “noodle-like” stripes. Place in a bowl, and sprinkle with salt. Let zucchini sit for 10 minutes, and drain and pat zucchini dry.
Meanwhile, in a blender or food processor, pulse basil, garlic, almonds and lemon while streaming in olive oil slowly until mixture is blended but still slightly chunky. Scoop into a bowl, add parmesan cheese and salt + pepper, and toss until mixed.
To serve, place zucchini noodles in a bowl and mix with two heaping tablespoons of pesto.
Makes 4 servings
P.S. Zucchini is super fibrous, super low-calorie and super anti-oxidant-laden, meaning it’s super good for you. Pesto adds healthy fat, fresh herbs and of course – cheese.