For example, something very exciting for me happened a couple of weeks ago. After years of searching (apparently in the wrong damn places), I found someone that was instrumental to my childhood years. I lost track of this person after my freshman year of college (18 years ago – oh. my. god.) until two weeks ago or so when on a fluke, I found this person’s father’s name on the web.
Honestly, if this person and family hadn’t been in my life, I would swear more like a sailor than a truck driver. Amazing, considering that we were only together (although joined at the hip whenever possible) for two years, one of which we didn’t like each other the whole time because of….A BOY (gasp!). Now I need to ask if she remembers the boy’s name.
Once we get to know each other again, I will see how this person feels about my talking about our relationship here.
However, I do have to share this. She moved many miles away one summer and we didn’t get to see each other again for YEARS. But we did keep in touch, writing letters, making the occasional phone call. I can’t remember which school year it was (I know it was at least 8th grade but may have been 9th), a local family was going to visit her family and invited me along for the ride. I remember her brother driving us batshit the whole time…and I remember her mother buying us matching magenta sweaters, black leggings (hot back then, I tell ya), belts, and hair accessories so we could hang out as twins for Halloween.
Have mercy on me. I kept that sweater until 1995, and EVEN WORE IT ON OCCASION, until a rather large hole finally worked its way through the left armpit. Even then, I cringed as I disposed of it.
(giggling uncontrollably over here)
I wonder if she still has a picture of that. If so and I can get a copy, I promise I will share, if she agrees.
Anyway. Back to things happening for a reason.
Something made me give The Gidge a puppy cut on Sunday evening, because I felt that 8 hours on my feet JUST. WASN’T. ENOUGH. For those of you that don’t know what a puppy cut is and have a long-haired dog, ask your groomer for a puppy cut the next time you go and watch the eyebrows rapidly fly toward the ceiling before the groomer tries to talk you out of it.
You’ve seen The Gidge – she’s usually pretty fluffy due to her mixed breeds of shih tzu and papillon. This is an already-starting-to-grow-out puppy cut.
(giggling like a loon again)
Bad momma. Bad momma.
Anyway (again), when I got to her hind legs, I found nasty mats that the comb had missed, primarily because The Gidge hates to be brushed or combed. She barely tolerates a regular plastic comb like my dad used to use and refuses to be touched by a slicker brush or any other type of brush that would be used on a normal dog. Normal being the operative word, of course.
Something told me I needed to make my dog nearly bald and when the haircut was nearly over, I found bad mats that would have most likely needed to be cut out, anyway. So there you go.
And finally. I had intended to attempt the recipe below last night, but when I got home later than normal thanks to having to pick these up:
I just didn’t feel like cooking anything and ate leftover pizza for dinner instead. Naturally, I didn’t decide that I didn’t feel like cooking until I had taken two chicken breasts out and defrosted them.
I forgot about the chicken breasts hanging out in the sink. Until this morning.
So, without further ado, here’s a tasty and light lunch or dinner for ya. It makes a lot, so cut the recipe in half or you better like leftovers. A lot.
It’s similar to primavera, so that’s what I am running with for the name.
Pasta Primavera with Cannellini Beans
1 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup carrot coins
1/2 cup zucchini coins
1/4 cup sliced onion
1/2 cup fresh or frozen green beans
1/2 cup grape tomatoes, sliced in half
1-15 oz can cannellini beans, rinsed and drained
2 cups uncooked rice pasta
1/2 cup chicken stock or broth
1/4 cup white wine
1 tbsp tomato paste
1/4 cup freshly grated Parmesan
2 tbsp fresh basil, torn into small pieces
Salt and pepper to taste
In a saucepan, boil the carrot coins until just tender. Drain and set aside.
Melt the butter and olive oil over low heat in a large, deep skillet. Add the garlic and onion and cook until garlic just starts to brown, about 3 minutes. Add the green beans and zucchini; increase the heat to medium and cover the pan. Saute for 5 minutes or until the beans are just starting to get tender. Remove the cover and add the cooked carrots and drained beans.
Now is a good time to start cooking the rice pasta according to package directions. Drain and set aside.
Pour in the chicken stock and wine and stir in the tomato paste; bring to a boil and then continue to cook over medium-high to high heat until the liquid is reduced by half. Turn off the heat; add the tomatoes, cooked pasta, and cheese and toss to coat. Sprinkle with basil, salt and pepper, and serve.