After a year and a half in lovely Chi-town USA, my little family is once again picking up and moving halfway across the country. We’re going back to the east coast – this time to Washington DC, where my husband has landed a supremely awesome new gig. We have high hopes that this could be the one. The one where we set down roots and let them dig in deep, and stop asking ourselves “what’s next?” and just let our kids grow up in a place that, once they’re grown, they’ll still refer to as “home.” Sigh. Anticipating that feeling of comfort, of a hometown where we feel like we belong, is what’s going to get me through the actual moving process. You may have noticed I’ve been absent from this blog for a few weeks. (Or not, whatever.) That’s ’cause blogging’s the first casualty of the time suck that is relocating. There are neighborhoods to learn about, schools to research, a physical move to coordinate, and the obsessive compulsion to check real estate sites and Craigslist every few hours, just in case a great new place has gone on the market that I haven’t seen yet. I think things will be a little better once we actually have a place to move into (husband is going to look and hopefully find something later this week – yes, I trust him that much), but knowing myself as well as I do, the next month or so is probably going to be a whirlwind of stress, wrapped inside an endless to-do list, riding on an emotional roller coaster. Should be fun.
Meanwhile, we’re trying to prioritize our Chicago bucket list, which primarily consists of eating at restaurants we haven’t been to yet and hanging out with people we will miss. If blogging’s the first casualty of moving, cooking might be the second as I have been so, ridiculously lazy in the kitchen lately. But I did recently manage to whip up this light, summer pasta that was quite delicious. If you make it, please think of me and say a little prayer that the gods of relocation may smile upon me. Thanks.
Pasta with Kale, Tomatoes and White Beans
Boil pasta in salted water until just al dente. Meanwhile heat some olive oil over medium-high heat. Add a can of drained, rinsed cannellini beans. Pan fry the beans for a few minutes, then add a few handfuls of chopped kale. Saute until the kale just starts to wilt, then add some minced garlic and a good squeeze of lemon juice. Reduce the heat to medium-low. Saute for a few more minutes, then add a handful or two of halved cherry or grape tomatoes. When the tomatoes start to soften, add the drained pasta and toss well. Season with salt and pepper to taste. Enjoy!