This has been the week. from. hell.
That’s why you haven’t heard from me. You haven’t heard from Sheila because she’s been feeding everyone brown butter, including her laptop. The laptop was not a fan of the oh-so-nutty aroma.
Aside from all the tests, papers, labs, being asked to edit a 200 page thesis on neurofibromatosis, etc. I got in a car accident on Wednesday. I feel that it’s important to note that the accident was not my fault. I’m not a bad driver, but also not the best. I’m terrible at parallel parking, was once 6 months overdue for an inspection because I didn’t know what the sticker meant, go about 2,000 miles past when you’re supposed to for an oil change..
But the accident wasn’t my fault. I got rear ended. And sweet, sweet Valerie:
..has gone to car heaven.
None of this is even remotely funny. In fact I’ve spent much of the past three days crying on the phone to my dad, but this is my defense mechanism so I’m going with it.
Then yesterday morning after I had my18th crying session over finding out that my car was in fact a “total loss,” I had to go to the travel clinic to get my typhoid vaccine. I looked even worse than I usually do when I don’t plan on seeing anyone I know, and the nurse let me know it.
“Have you ever seen the movie Taken? When you go to Thailand, make sure you look like you do right now, so that no one will think you have money. Or want to steal you.”
I’m.. too ugly for the sex trade.. too ugly for the sex trade.
Good thing I made a crap ton of this pasta on Sunday night and was able to eat it for dinner a few more nights this week when I’ve been too much of a mess to cook anything else. Also I played on Instagram a little to try to make up for this post being a gigantic sobfest.. and the fact that I couldn’t come up with a more creative title for the dish.
Pasta with Asparagus
1 lb short cut pasta
1 lb asparagus, chopped into 1-2 inch pieces
2 tbs olive oil
pinch kosher salt
3 cloves garlic
juice of 1/2 a lemon
Cook the pasta. Toss the asparagus in the olive oil and kosher salt for a few minutes. Then add the garlic and cook for another minute. You still want the asparagus to be pretty and green, and al dente. So don’t overcook. Squeeze a little lemon juice over the top. Taste a piece of asparagus, and add more salt and pepper if needed.
Mix the pasta in with the asparagus, and add parmesan cheese.
This reheated fabulously, and I just love anything with asparagus. Plus you get the added bonus of your pee smelling weird, which is how I convinced Kevin to try it over the summer. Whatever works.