Restart Once Again

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It seems fitting the in advance of the anniversary of launching this blog 3 years ago that I write my first post in over 2 years.

I have a whole list of post ideas, and photos… and not a single word written. In my own defense, the popularity of blogging has decreased while Instagram has gone up, and I’ve been busy. I went to Peru for 2 weeks, got engaged, got married, bought a house, got promoted. I’ve been spending more time on IRL activities. You get the idea.

From anishbkumar.blogspot.com

But I now I want to return to writing. Not just the Insta-perfect everything is good kind of writing. More the here’s how life actually is, here’s what worked for me kind of writing.

  • So here’s a list of what I’m going to try to write about in the next month or two:
  • Running! Race recaps, summer training, the ups and downs
  • Travel: Peru recap, honeymoon in Singapore, VA Beach, taking someone to NYC and Philly for their first visits, Tokyo, Taiwan, France, Georgia (the country), packing for solo and couple travel
  • Adventure: What I’ve learned house-hunting and buying a house, adjusting to new life routines; completing my first sprint triathlon!

Recipe-Garlic Scape Pesto

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For the pesto

  • 10 large garlic scapes
  • 1/3 cup unsalted nuts (I like it with pine nuts or almonds)
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and black pepper

 

It’s a pretty simple recipe. Start by washing, drying and roughly chopping the garlic scapes into 1-2 inch long pieces. This will make the pieces more manageable.

Puree the garlic scapes, nuts, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste.

As with many recipes- there’s a lot of customization you can do. If you’re planning to use this with pasta, you may want it more of a puree with additional oil to give it a looser texture. If you’re going to use it as a spread or dip, you will want to leave it a little coarser texture (don’t puree it as long), and only as much oil as you want. I don’t have a powerful blender, so mine always turn out coarser. Which happens to suit me just fine- my favorite use for garlic scape pesto is as a dip for chips or carrots!

 

*The base of this recipe comes from Epicurious (http://www.epicurious.com/recipes/food/views/pasta-with-garlic-scape-pesto-395769) I customize it with different nuts and texture.