this is here and there in the kitchen

*I always imagine my time at home as one long lull, an unbroken interlude of nothingness in between time at school. This is the last one, I guess. It's strange to think that I've been in school for seventeen years, and that once I graduate in May, I will no longer be able to place specific short-term markers on my life, like I've done for so long. "In two years, I'll graduate." "I go home in two weeks." "Summer vacation is in three months." "Twelve days until the semester ends." I've lived my life so long knowing the next place I'll go and the next thing to do. Of course, I could continue to live my life that way - as so many of my classmates are, but there's something about not knowing that is unbelievably freeing and surprisingly thrilling.

*This break, my last official "winter vacation," I had planned on spending a good deal of time in the kitchen, but surprisingly, there has been little to no time for that - which is not regrettable because that time has been spent well, mostly in the company of good friends - but I've made a few things here and there.

*Three greens pesto: rosemary, pumpkin seeds, kale

Three Greens Pesto
Makes around 1 cup

1 sprig rosemary
2-3 kale leaves*
1/2 cup pumpkin seeds
5 cloves garlic
2 Tbsp lemon juice
1 tsp sea salt
1/4 cup EVOO, or more if needed
1/4 cup parmesan or nutritional yeast for vegans**

*The raw kale gives this pesto a very grassy taste. I like that, but if you don't, sub 1/2 cup fresh spinach.
**I used nutritional yeast, but if you can eat cheese, I would also suggest a hard pecorino, which would kick the flavor of this pesto up a notch.

Strip the leaves from the rosemary and discard stem. Blend all ingredients in food processor until smooth (or you can leave slightly chunky). Add additional EVOO until pesto is desired consistency.

 
*Rosemary-roasted spaghetti squash, sauteed with spinach and three greens pesto.