I get tired of cooking even though I have a food blog. I can power through making work lunches or whipping out a meal from the empty fridge, but sometimes I hit a wall. Hard.
Truthfully, this round lacking of motivation came from googling how many blogs exist online. For the love of Queen Bey, I'm still really not sure why I did that. I'm the first one to slap the mouse from the WebMD addict, but seeing 27 MILLION on my screen made me panic a little.
I went into existential crisis mode - no need to worry about me, this happens a couple times a year - boiling down why anyone would want to be a tiny sardine in an unpredictable ocean.
Writing this post means I got my bearings back. My husband requested a simple meal we usually make on a weeknight for his birthday. He's not a complicated person, which is why I think his food preference reflects that. I wanted to get back in that kitchen, but he let me know that it was also ok if we needed to order out again.
I said a big "screw that" and off to the pantry I went.
I'd be lying if I told you that I knew what set me back on track. I think my mantra of "we really don’t know what’s going to happen in life, so create something that feels good instead of using unnecessary stress to stop it" seems to help me for some reason. In the mean time, I'm just going to focus on why I love making food in the first place.
Spaghetti, Alfredo, Sun Dried Tomatoes, and Basil
About 4-6 servings
1 lb dried spaghetti
15 oz. Alfredo sauce
7 oz. sun dried tomatoes, without oil from jar
About 3/4 cup chopped basil
2 TBSP black pepper
2 TBSP salt (for pasta water)
- Take the basil leaves off the stems and rough chop. Set a little aside to top the pasta when serving.
- Salt to a medium pot of water. Boil and add spaghetti. Cook as directed on package, about 8 minutes. Drain all the pasta water, except for about 1/2 a cup.
- With the heat off and in the same pot, combine the pasta, basil, sun dried tomatoes, black pepper, and alfredo sauce. There will be a lot of liquid, but the pasta will soak that all in after a few minutes. Serve with fresh basil on top.