I can’t believe it. One year.
A year ago today over a plate of, obviously, noodles I wrote my first blog post. It’s a blogaversary!
That calls for champagne.
I debated a long time before starting mostlynoodles. I was waiting for all of my ideas to be brilliant, my design to be fabulous, and my recipes to be perfect. I’m still waiting for those things, but here we are a year later. I realized that blogging is a lot like life. It never is perfect and I’m not sure I would want it to be. I don’t post as often as I would like, my recipes aren’t tested a bazillion times, and sometimes my pictures are fuzzy. But, to me at least, it’s the process that counts. I’ve become more thoughtful with my cooking, I garden thinking more about what I might like to cook with, and when I eat out I pay more attention to how things are prepared and plated. The question “how would I share this?” comes up in my brain more frequently.
When I first started this blog I had an image in my mind of what I wanted it to look like. I imagined that all of my recipes and photographs would be fancy, beautiful and restaurant worthy. Not so much. Sometimes I get lucky, but while I love planning meals, that’s just not me. I like family style far better than plated dinners and I’d rather eat my food than let it get cold while I try and set up the perfect picture. Colourful platters being passed around the table, people helping themselves to wine and mild chaos in the kitchen. That makes me happy. Life can be a bit messy and so can my blog. I’m okay with that. Most of the time I cook by the seat of my pants. I spend hours poring over cookbooks, but then throw half my lists out the window when I discover something forgotten in the fridge or unexpected at the market. Maybe that’s why I don’t post many recipes about noodles, they happen in the moment and are consumed in the next.
Recently I attended my first Blogher Food conference in Seattle (more on that later) and really got to thinking. Why mostlynoodles? After all it’s not like I write about noodles every day. In fact most of my recipes aren’t even about noodles. It was then that I realized that the things I’ve been writing about are the things that make me happy. Not necessarily set off fireworks sort of happy (although sometimes they are), just life is good kinda happy. Like noodles.
mostlynoodles has grown into being about the chosen meals, menu’s and activities that make a certain moment complete. The things that make us happy and better right now. Sometimes that is noodles, but somedays that is soups and salads and sandwiches too. Over the past year I’ve begun to really understand that comfort shows up in many ways depending on time and circumstance and often not where I expected it. mostlynoodles has become not just about noodles but about the things I care about. Friends, and family, and cooking, and gardening, and reading and music. It’s about the things in my life that make the small moments big, and the big moments, quite simply, better.
And of course, mostly, it is about noodles. Thanks for sharing this past year with me. May your life be filled with mostly noodles.
Simple Celebration Noodles (aka Rotini with Bacon and Greens)
- kamut noodles (enough for 2)
- olive oil
- 3 strips bacon, chopped
- 1 clove garlic, minced
- 1/2tsp. dried chili flakes
- 1 tomato, cored, seeded and chopped
- chopped kale, swiss chard or spinach
- juice of half a lemon
- toasted pumpkin seeds
- freshly grated parmesan or romano cheese
Mince the garlic.
Roughly chop the tomatos and greens.
Place a pot of salted water on stove to boil. When boiling add noodles and cook until desired tenderness.
In a saute pan add 2 tbsp olive oil, garlic and chili flakes. Gently warm, being careful not to let the garlic burn.
In a saute/frying pan cook the bacon until desired crispness.
Add the tomato and olives to the saute pan.
Place the greens in a colander in the sink.
When noodles are cooked to desired tenderness drain over the greens. Keep a tablespoon or two of the cooking water aside to add to the sauce.
Toss pasta, vegetables together in a bowl, squeeze lemon juice over top and add reserved water if needed to help coat the pasta.
Sprinkle seeds and cheese over top.