The weekends are devoted to our little family of three. We have a pretty constant routine, always coffee, sometimes we even go to two different shops on a Saturday or Sunday, just to see what they are offering. Some weekends we go thrifting, or to the bookstore, where the little one plays with the train table with the other children and I flip through cookbooks, knitting books or now, sewing books (in the air conditioning). I usually get some time to sit down and knit, after the house is cleaned, the laundry is done (ok sometimes this doesn't happen...not completely done.), the meals are planned and the baby is sleeping. This weekend was a little different, and I could feel the weight of the demands of my time. Im not complaining, no, I'm just having a little bit of a revelation, that maybe I should take a little more time to focus, simplify, consolidate, and maybe sit once and a while. I was able to meet with a dear friend this week who reminded me that I do not have to be supper mother/wife/woman/person. No one is expecting that out of me, so to put that pressure on myself only hurts the ones I am trying to care for. I also read this quote today, "Great is the enemy of Good". Sometimes when I try to do too much, nothing gets done, or everything is done poorly.
I am thankful that I was able to make this yummy pesto yesterday for that reason. I made a silly amount of pesto, that will top pasta and sandwiches and maybe find its way into a frittata by next weekend. This is something that will help to simplify our time at home this week. You already know how much I love kale, so it should be no surprise to you that I've switched out the basil for peppery dino kale, from the garden. I used this and this as references but sort of went at it on my own, with what I had, but honestly, I cant really claim any sort of ownership over any pesto recipe...its pretty basic. Quickly blanched kale, garlic, lemon, pine nuts, parmesan, salt, pepper, oil, that is it.
We have already had two dishes with this pesto since yesterday, and they were both delicious, Xavier went back for seconds, and the little one willingly ate kale...a win in my book. I am hoping to use it on his turkey sandwiches for lunch. It was relatively quick to prepare as well, a good 20 minutes from garden to jar. Maybe I should make a batch of this every week or so, and change up the ingredients just a bit, play with the ratios and flavors. I think adding a little crushed red pepper would be yummy too. This is also something that can easily be frozen in preparation for winter, when something bright and fresh tasting is a welcome indulgence.
And there my mind goes, preparing for winter. I am thinking of canning, and tomato sauces, jams, and pickled things. Pickles, then I think of a birthday that is coming up, which I plan to celebrate a gift of garden dilly beans, oh and a hat needs knitting. Celebrate, there is a wedding coming, travel plans must be made, as well as a gift, and a dress needs to be chosen. Dress, I still have that other skirt pattern I want to try. See what I mean....I can only laugh at myself, really. Ever feel the same?
Thanks for reading.