At some point, people are going to wonder if I’m really ok, with the amount I talk about tears and sadness (and Sad Pasta). I am (ok, I think), merely going through the motions of an unexpected year. I saw a tweet where someone vaguely famous said that 31 was her worst year and I’m wondering if this is a universal affliction. Just kidding, I’m ok!!! I am of the opinion that it’s ok not to be ok, and while my twenty-something younger self would have over-indulged in the sadness, I have learnt how to be more equitable with my moods, spreading them out over the days, mainly because adult responsibilities mean we can’t just wallow for an afternoon without consequences.
Yesterday, during a rare walk in the woods at sunset, I gazed at the trees dripping in orange sunlight and it made me think of golden cherry tomatoes bathed in olive oil; so obviously it felt imperative to pen yet another Sad Pasta for my technically ‘inaugural’ Recipes-not-recipes, that’s going out to a small community of paid subscribers!
This one is pure summer. The sweetness of the tomatoes, the warmth of garlic and the sharp tang of feta; the herbacious freshness of basil and the welcome bitterness of rocket leaves.
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