I have no shame. It’s my birthday and I’m celebrating it to the max, telling the world that damn it, I’m 27 and HAPPY about it!
26 was an AWESOME year. I know I overuse that word, and my mother the editor will probably send me a list of more interesting adjectives as soon as she reads this. Anyway… the highlights:
- I ran a huge PR and qualified for Boston at the San Francisco marathon
– I applied for a million and a half teaching jobs and got one in Daly City. I didn’t even know where Daly City was until I looked up the HR page for the district, but I LOVE where I work and am thrilled to be there!
- I visited my 30th country (New Zealand)
- We moved to the Bay Area
- I found out I was pregnant!
- I ran the Boston marathon with my dad (and have managed to work that info into pretty much every post since then)
I think 27 will top 26 though. From what I hear, having a kid is life changing in a way nothing else can really match. Less than 4 months to go, and I can’t wait!
Anyway, there’s no real way to tie this pasta into all this nonsense, so I’m just going to tell you that both Mike and I adored it, it took maybe 20 minutes start to finish (including boiling the pasta!), and it’s incredibly delicious. I only had dried basil and I’m sure fresh would be better, but it’s like the creamiest, smoothest pesto imaginable.
Now if you’ll excuse me, I have a celebratory run to do and a cake to frost!
(adapted from Oh She Glows)
6-8 ounces brown rice or whole wheat spaghetti (or pasta of your choice)
1 large ripe avocado
juice of one lemon
salt and pepper to taste
1-2 tbsp dried basil
2 garlic cloves
2 tbsp olive oil
Put a large pot of salted water over high heat. Add the pasta and cook according to package directions.
While pasta is cooking, pulse the garlic, half the lemon juice and olive oil until smooth. Add the avocado, basil, and salt to taste, and continue to pulse until you have a creamy sauce. Add more salt, lemon juice, or basil as needed.
Drain the pasta and toss with the avocado sauce. Serve immediately with a sprinkling of black pepper.