So I rewarded myself for slogging my way through the slush to get to work by purchasing a (decaf) pumpkin spice latte at Starbucks. And when I realized that we didn't actually have walnuts for tonight's dinner recipe, I had to battle the bread and milk buyers at the grocery store to get some. But otherwise I had another $0-spent day.
Breakfast was, again, a freezer bagel with cream cheese and V-8. Lunch was leftover Otsu. Snack was yogurt with some canned blackberry sauce that did NOT age well. Back to the drawing board on that one, this summer.
My original plan for dinner was to take our CSA pea shoots and stir fry them with sliced up pork chops from the freezer. But we had Asian flavors last night, so I switched the plan last minute and went with a combo of this recipe and this one. We didn't have enough pea shoots for both pesto and salad, so I used CSA lettuce and carrots for our veg. I also added some thin spaghetti pasta to use up some more of the pesto.
I'm a big fan of pesto. I like it alot. I make tons of it every summer from our garden basil. But the pea shoots version just doesn't do it for me. The basil adds a certain flavor that was missing. Maybe I should have toasted those walnuts, put in a bit more garlic, or added some extra cheese or salt, but it just didn't taste good. It added a nice tang to the pork chops, but with just the pasta it tasted too...I don't know..."greeny?" I've actually already thrown a batch of frozen basil pesto into the fridge to defrost so that we can eat it for tomorrow's dinner and make up for tonight. Next time we get pea shoots from the CSA, it's stir fry time!