Taking my daughter to school in the morning is the best part of my entire day.
The. Entire. Day.
She is about to complete her freshman year of high school…and though there are a few mornings we sit quietly in the car, most are spent having hilarious (to me) and insightful (to her… one day) conversations.
Some mornings she would rather just die. Just die…I’m sure.
Below is a small peek at our ramblings:
Me: You know gossip is poison, and if you are in a group of girls and they start talking about another girl–
Moon: I know–change the conversation or walk away.
Moon: You would be so proud of me. The teacher asked for volunteers for the presentation, and no one volunteered…not even the people who always go first and talk the most. And I never talk, but I volunteered to go FIRST! And I hardly stuttered at all!!!…
Me: Moon! That’s awesome! Look at you!!!…
Me: Now look, one day some dude is gonna say to you, “Just let me put the head in.” Trust me, it’s never just the head. He’ll get in there and start discovering new land. Don’t fall for it.”
Moon: MOM!!!!!!!!!! I can’t. I cannot. Please do not do this to me. I am uninterested in boys!”
Me: And you know if you are a lesbian, that’s fine with me and your dad.
Moon: MOM!!!!!! Mom! MOm! I can’t. I’m uninterested in everybody…including this conversation.
Me: Well, you can never say nobody told you. I only have three and a half more years with you at home, so I have to share my wisdom…
Me: You will have people you think are your friends, but they aren’t. They can’t be. They may hurt you. Try not to take it personally. It’s not you; it’s them…
Me: You are the prize. Period.
Me: Always trust your gut. Trust it over anyone’s opinion, including mine.
Me: Your brothers are the only family you will have in this world one day. Love them right. Cause nobody loves you like they do. (this is the typical talk after a morning of sibling bickering)
Me: Self love is the best love. Speaking of masturbation-
Moon: Mom. Mom, no. No-
Me: You don’t really have a choice to not hear this. You are trapped in the car…
You get the point. We talk about diseases, dreams, and disappointments. We talk about learning Spanish and practicing at home. We talk about how she needs to ask to wear my clothes before wearing them…
I didn’t grow up in a home with lots of conversations going on. And I can’t say that our house is full of chatter, but I can say one day Moon may write a book about car rides to school with mom.
It’ll be a best seller.
And one day she may think I’m awesome. A mom can dream…
Moon loves pesto pasta–with dairy cheese. But I made this plant-based version the other day and she was all over it. She was like, “It’s really good, mom. Really.” And I couldn’t fight the urge to reply with, “Of course it is…This is what I do, boo-Aawwww!” (I was raised by boys/men. My apologies for the inappropriate moments of high-altitude testosterone). But she’s used to me by now.
Make this pasta and eat it until you can’t stand yourself!
Oh, am I the only one who eats pasta like that?
Oh well. Til’ next time, Reine.
Creamy Basil Pesto Pasta with Roasted Baby Bella Mushrooms, Heirloom Tomatoes and Caramelized Shallots
You will need:
- pesto ingredients (see below)
- 1 pound of cooked linguine noodles (I used a brown rice/gluten-free brand I love)
- 4 cups sliced baby bella mushrooms (or mushroom of choice)
- 4 heirloom tomatoes (about 3-3 1/2 cups)
- 1/2 cup sliced shallots
- Extra virgin olive oil
- salt and pepper
- rimmed baking pan
- blender or food processor
- milk of choice (I used unsweetened almond milk)
- 4 cups packed fresh basil leaves
- 6 cloves of garlic, peeled
- 1/2 cup walnuts
- 1/2 cup extra virgin olive oil
- 1/4 cup nutritional yeast
- 2 TBSP mild/low sodium miso
- juice of 1 lime
- 1/4 tsp freshly grated nutmeg
- Place all the pesto ingredients in a food processor or up-right blender and process until combined. It. Will. Be. Thick. Don’t quit. It’s worth the effort of poking a butter knife in the blender (avoiding the blade of course) if you do not have a high-powered machine.
- Take all this lusciousness out. You will not use it all for this recipe. Use the remainder for whatever you liiiiiiiiiiike.
Roasted Baby Bellas and Heirloom Tomatoes
- Set your oven to 500 degrees.
- Slice your mushrooms (you need 4 cups) and cube your tomatoes (you need 3-3 1/2 cups)
- On a rimmed baking sheet, place your sliced mushrooms and cubed tomatoes. Drizzle on 2 TBSP of olive oil, and sprinkle sea salt (about 1 tsp) and freshly cracked pepper (an amount to your liking). Mix with your hands (put your energy into your food(!), and place in the oven for 15 minutes, stirring every five minutes.
Putting together your pasta:
- In a large skillet set over medium heat, add 2 tsp olive oil and 1/2 cup of sliced shallots. Cook until the color deepens (caramelizes), about 10-15 minutes
- Add 1 cup + 2 TBSP creamy pesto, 1-1 1/2 tsp sea salt, and 1/4 cup of unsweetened almond milk. Stir.
- Add your cooked noodles and stir well. Add your roasted mushrooms and tomatoes.
- Top with fresh basil…cause…you fancy.