I realize today is Wednesday, but…I really should get better at coordinating days with posts. Oh well.
Pretty convinced that my middle school teachers disliked me. Although I was a great albeit sometimes lazy student, I possessed what they liked to call an “interesting” sense of style. Obviously they missed the memo that Clueless-style was fabulous, not “interesting.” There wasn’t a giant flower ring I didn’t have to have. Cher and friends frequented Contempo Casuals and thus it became my favorite store. In the eighth grade, I planned my first day of school outfit for weeks before settling on a white pleather skirt, black knee-high boots, black t-shirt, oversized rings for every finger, and a construction worker’s lunch pail.
A lunch pail?
Yep. I searched long and hard for the perfect vintage lunch pail. When I finally found it, I slathered the aging metal in white paint and shellacked (real word!) it with pictures torn from the pages of my favorite fashion magazines. Twas a beauty.
Despite a broken latch that kept throwing my PB&J sandwiches to the ground, I marched into that first day of school with pride, convinced I’d be the coolest girl in school.
I might’ve been the weirdest.
I might’ve heard:
“My, my Katie. Those are some big rings.”
“My, my Katie. That’s an interesting lunch box.”
“My, my Katie. That’s a, um, skirt?”
I might’ve thought:
“My, my, Teacher. You’re so afraid of any child who dares to be stylish and bookish.”
When it comes to this recipe, however, the only thing to be afraid of is the post-lunch garlic breath. As this is a Meatless Monday Manfood recipe, it’s not necessarily one I’d pack in my sadly boring tupperware containers, but Soon-to-be-J.D. likes it for its high pasta-to-veggie ratio and its tastiness right from the office fridge.
Hmm. Think a construction lunch box would be a good law school graduation gift?
Sun-Dried Tomato and Mushroom Pesto Pasta Salad
- 1 8.3 oz jar of sun-dried tomatoes in olive oil
- 3 garlic cloves, roughly chopped
- 1 pint button mushrooms, quartered
- 1/4 cup pine nuts
- 1/4 cup fresh basil
- 4 T balsamic vinegar
- Olive oil
- 1 box of pasta, cooked (obviously, right?)
1. Add all ingredients except for olive oil to a food processor. With food processor running, drizzle in olive oil until mixture is smooth. Like so:
2. Combine pasta and pesto. Serve or package into tupperware and put in fridge for a meatless week. It’s best when cold.