I have news! Cookie and I are finally busting out of this dingy rent house and moving to a new place. It’s not a farmhouse with loads of character, but it is a nice, functional space with an open kitchen and clean white walls. I am so excited.
I haven’t wanted to whine, but I’ll tell you now that my distaste for my current kitchen has grown over the cookbook-making process to complete abhorrence. It’s dark in there, no matter what wattage I use in the single overhead light. The water from the faucet tastes funny to me, so I go back and forth to the bathroom tap all day. The grout falls off between tiles under my feet. It’s gross and dungeon-like and the last place I want to be.
Needless to say, it’s become a career hazard, and I’m psyched to finally have an exit plan. Woohooooo! I’m going to be much more inspired to cook up new recipes for you guys in there, and to invite friends over for dinner. I can’t wait to decorate, too. I’m eager to sell the stuff I don’t love and transition from an eclectic thrift-store look to a more grown-up, cohesive style. It’s time.
Enough about me; I have a pasta salad recipe for you. It’s prime time for fall picnics, and this light and fresh pesto pasta salad is just the ticket. Inspiration for the recipe came from a new cookbook called Vegan Goodness by Australian food blogger Jessica Prescott of Wholly Goodness. The book offers over 60 plant-based recipes, accompanied with bright and colorful photos that show off the beauty of the ingredients and final dishes. Carrots can be so pretty, can’t they?