I was sitting on a short stool on the set of my photo shoot this week…mindlessly tucking in the ends of angel hair pasta on a dish I was styling. None of the ends can show so there are many moments like this on shoots like this. Plucking away at noodles, my mind was elsewhere. Thinking of the loose ends I need to handle to wrap up the wildly successful Bake Sale we had this weekend – more on that later. Finishing up my presentation for BlogHer Food on Saturday. All of the events in between. So much exciting stuff happening…and yet…there I was feeling a bit underwhelmed…and overwhelmed at the same time.
I miss my blog. I miss cooking. The quiet times I can putter around the kitchen and throw something together. I miss The Saturday Soup. I’m so busy professionally – and that’s a really wonderful problem to have, I know – that a lot of things that are important to me personally have fallen by the wayside. I miss being creatively inspired. I miss my online friends who push me to be emotional, to be inventive, to be open. I feel like a bit of a burnout and I need some mojo back. I need the push and pull of wanting to be connected to food…to this blog…to myself. I’m happy that BlogHer Food is this weekend – a huge meetup of some of my favorite people. Folks like me with stories to tell and experiences to share – and not just about food. After these next few days, I have a bit of a lull and I’m hoping I’ll leave the conference feeling as energetic as I did in years past. If you see me there, say hi. I want to meet you and hear your stories, too.
The irony that the recipe I’ve been wanting to share with you is a pasta dish after the past few weeks I’ve had isn’t lost on me. It’s one of the best things I’ve cooked in a while & it’s super easy to put together. The hardest part of this is pulling out the food processor. I was on a short streak of making pesto out of things that aren’t basil…and this one was the winner. While I used purple cress because that’s what I had on hand, you can certainly substitute regular watercress. Clearly, this is wonderful on pasta (topped with a little toasted breadcrumbs in this case) but this would also be great spread on crostini with a little melted mozzarella as a quick appetizer.
Watercress Pesto – makes about 1 cup
– Combine cress, garlic, lemon zest and juice and pine nuts in a food processor and pulse until roughly chopped. Through the opening in the lid, drizzle the olive oil in until desired consistency is reached. Taste and add salt & pepper as needed. Use as a spread on sandwiches, a sauce for pasta or a topping for crostini or fish. This pesto will keep 2-3 days if stored in a tightly sealed container in the fridge.