So I know I’ve been gone for awhile, but here’s the sitch. As you heard me mention multiple times last week, I have finally finished college (well except for an impending photography final project that has been completed for a week, but I never bothered to submit) and last weekend I moved most of my stuff out of my apartment. Well the most important stuff. And I started my new job! Yeah, I would not recommend making multiple major life changes in 48 hours, but hindsight is 20-20.
Yes, I am the quintessential college graduate who moves back home because housing is too expensive and we haven’t exactly figured out what we want to do yet so moving anywhere did not seem like the best idea. But, I mean its nice to have some familiarity in all the chaos.
But it does leave one major issue with the future of this here blog.
Don’t get me wrong, I love my blog. I love sitting down a few times every week and just talking to you guys. You’ve helped me to grow as a photographer and a writer. I’m not afraid to say how I feel or what I’m really thinking. That’s how blogs should be. Not about the followers or the number of likes/comments, it’s about getting out of your comfort zone and opening up to people you’ve never met before. It’s showing your true colors, even when they aren’t bright and happy. That’s what drew me to blogging, and my passion for food and talking about food and talking about eating food.
I’ve always dreamt I could make this blog into a full-time career, but I think it’s still a little too young for that sort of jump. I’m still in the beginner stage and when you look back, I’ve only been blogging since September. I still have a lot of growing to do.
That’s why it pains me when I think that blogging is going to be very hard in the future; cooking and baking as well. Since I’m working full-time, my days are pretty shot for cooking and photography. Plus being home is not the ideal location for my photo shoots. So please be patient with me as I try to not only restructure my recipe schedule, but also as I attempt to restructure my life.
Let’s leave this on some sort of a high-note, shall we? Let’s talk about something you know I’m obsessed with. Well, two things I’m obsessed with: pasta and spinach and artichoke dip. Yuh-hum. I’m pretty sure Jessica was reading my mind when she made this. Honestly, what could be better? Don’t worry, I’ll answer that for you, nothing. NOT-A-THING is better than this pasta. Well except the ricotta (you know how much I hate that stuff).
But seriously, it’s creamy and cheesy and I think I’ve have an terribly brilliant plan to make this taste even more like the dip in the future. STAY TUNED…
Spinach and Artichoke Pasta
Developed by the mindreader How Sweet It Is
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
1/2 pound whole wheat linguine (or your favorite pasta)
2 tablespoons olive oil
1 tablespoon butter
2 shallots, diced
4 garlic cloves, minced
1/4 teaspoon alt
1/4 teaspoon pepper
8 ounces fresh spinach
1 (12 oz.) jar of marinated artichokes, drained and coarsely chopped
1/2 cup light mayonnaise
1/3 cup parmesan cheese, grated
1/2 cup mozzarella cheese (optional)
In a large pot, bring water to a boil making sure to season it well with salt. Cook pasta according to the box or until it is al dente. Drain and return to the empty pot, leaving some pasta water to thin out the sauce.
While the water is boiling, heat a large skillet over medium-low heat and add butter and olive oil once it is hot. Toss in the shallots, garlic, salt and pepper and cook for roughly 5 minutes or until they are soft. Make sure that the garlic does not burn. Add in the spinach and mix with the shallots and garlic. Stir together until the spinach has completely wilted. Add in the artichokes and stir until they are evenly distributed. Cook for another 5 minutes or until the artichokes are heated through. Stir in the mayonnaise, parmesan, and mozzarella and mix until they are combined.
Pour spinach/artichoke/cheese mixture onto the pasta and mix to combine. Add any additional cheese that you think necessary. Serve in large portions and enjoy!
You’ll want to hang around for this one, I guarantee it.