Life's like that right now. It's my first weekend back in school, and I'm neatly tucked in to my back corner of the library. Portland is both losing and gaining some of its finest: Brenna, beloved housemate, leaves for Italy tomorrow afternoon (lucky girl!), but a dear friend from high school has just finished unpacking boxes in a townhouse not one mile from me.
I'm not cooking much these days, because my loans haven't gone through yet, and I'm living on the kindness of friends and a few very precious farmers market tokens. I'm also making some delicious slapdash meals from the sorts of foods that hide out in the back of my cupboard and the leftover boxes in my fridge, but those aren't really the kinds of meals you talk about. Well, ok, maybe they are, but not in the braggy way where I photograph it sixty times and then pretend I just threw it around on to the website. (I did make some half-mashed potatoes with balsamic vinegar, olive oil, feta, and mustard that were amazing; and a baked pasta casserole that included skinned broccoli stalks).
The meaning of all this is to be a check-in, and to declare a mini-break. I won't be gone long, but for now, a short hiatus. Be well, go eat some yogurt and brown sugar.
