Homecooked Dinners

Happy Easter week everyone! Even if you don't celebrate Easter, everyone has a shortened week to look forward to. I started this blog with the intention of posting every Sunday, but clearly I have not done that. Sorry bloggers, or my only follower Jenny from the peanutbutterandjenny blog. Thanks Jenny!
I have a good excuse though. I decided yesterday after talking with my Mom that I will be transfering back home to complete my bachelors degree. A BIG decision. I got accepted to a university near my home and am pretty excited about it. I've spent the better half of 2 years unhappy at my current college and realize it is not going to get any better. I've learned you really have to do what is best for you and it's okay to take detours. It sounds simple, but so many of us feel like we have to live life in a straight line/ follow the norm. We graduate high school, attend a college or university, graduate in four years, get an internship, then a job. While there is nothing wrong with this pattern, theres also nothing wrong with taking detours. Nobody should feel they are worth less because they didn't go to college or dropped out or chose to take a different path. There are many ways to be successfull in life.
I keep reminding myself not to think of it as being "behind" my peers by transfering colleges. I will take my time and maybe it will take me 5 years to finish school, but thats okay.

Anyway I was packing up my stuff all yesterday and today. Mom and Dad come to pick me up Thursday. I'm looking forward to getting a job at a local coffee shop for the summer. Can't wait!

Now for the eats. I made linguine and pesto for dinner tonight. I love the freshness from the lemon and basil in this dish. It reminds me so much of summer (it's on its way guys:)). I keep extra pesto in the freezer and thaw in the refrigerator a day before I'm going to use it.

Pesto Linguine
2 cups Basil
3 cloves garlic
1 cup parmesan
1/2 walnuts
1/2 cup olive oil
3 T freshly squeezed lemon juice
salt & pepper to taste
1lb Whole Wheat Linguine
Directions: Put all ingredients in food processor or blender. If you don't have these a chopping board and knife will do. The ingredients should be finely blended or chopped. Boil water and cook pasta. Reserve some pasta liquid. Mix pasta, pesto, and half cup pasta water too thick. Serve with whole wheat bread and a spinach salad w/ simple vinagraitte.

Enjoy your week!
Suzy