The same thing happens when I try to cook. "Rice takes too long....you're not having pasta for the 5th night in a row! Fatty." So I end up with some sloppily-thrown-together meal, in my messy hair and sweatpants, and I think that I may be in a rut.
But the truth is that I'm actually not in a rut at all. I'm really about to cross the finish line in this crazy marathon that I started over seven years ago. Yet, while all of these things are going on behind the scenes, I feel like I'm spinning my wheels. (Who wants to run a marathon anyway? - Side note - I'm thinking of running a half marathon!)
But, all in all, I'm sure that when the Bar is over and I'm all settled into a new home, it will be different, and I'll be able to enjoy the simple things...like the smells of garlic wafting through the kitchen and freshly-made pizza dough rising. Soon.
I guess I'm really in no rush. The rest of my life is waiting for me regardless. Besides, sometimes it's nice to have a legitimate excuse to have unkempt hair and live in sweatpants.
So anyways, who really cares about all of that? I just want you all to know that I haven't forgotten about you!!!
In case you didn't already know, I am absolutely in love with Spain. Everything about it: the culture, the people, the food (pero no jamon por favor!), everything. Spain has a liveliness that's unparalleled, and it's a beautiful country to spend two summers in.
Funny thing, before I went to Spain, I absolutely hated olives. Now, if you want to cheer me up or comfort me, all you have to do is hand me some Spanish olives and some Tempranillo wine. It's such a comfort!
The cherry tomatoes don't go the best with olives, but they sure are delicious. Besides, tapas are random small plates that don't really have anything in common with each other anyways.
1 pint grape tomatoes, sliced in half
2 tsp. lemon juice
1 tsp. olive oil
Dash of salt
Dash of cayenne pepper
1 1/2 cups arugula
3/4 cup Spanish olives
Baguette bread, sliced
Total Cook Time: 10 minutes.
Instructions:1. Add the grape tomatoes, lemon juice, olive oil, salt, and cayenne pepper to a medium skillet. Cook on medium to medium-high heat until tender and a little charred, adding more salt or lemon juice to taste.
2. Once the tomatoes are done, top the bread with the arugula and serve the tomatoes and olives on the side. Don't forget the red wine!