Well I can blame the friends, the football, the auditions, the bourbon, or the half marathon training. But wherever I decide to place the blame, truth is, this week just got away from me. I have a backlog of about 5 recipes at this point to share, outfit ideas for almost all, and zero posts to prove it, until now. I definitely have a lot going on as fall almost officially commences, and I work better under stress anyway, but day in and day out I went to bed and realized I had gotten nothing done in regards to Domestic B(i)atch.
It’s the second week of my new series, Fresh Fridays, and I am stoked to share this recipe with you. When I was looking into what was in season in September and saw arugula was one of those items, I knew it was time to get savory. A typical pesto is made with basil, but what if I changed it up and made it with arugula instead? When you look up this green there is one word that is first and foremost: bitter. Which can obviously be an issue when using it en masse. So I decided to try and counteract that bitterness in the arugula with some unconventional pesto ingredients. The result was a very edible, very delicious filling for some braided bread.
There are stages in your life that no one tells you about. You feel like you’re the only one going through it. But when you mention it to others, they all nod in understanding, like three years ago when my husband (then boyfriend) and I attended nine weddings within one year. Nine. You read that correctly. But when I told friends this, they smirked and were like, “Oh yeah, so this is your year.” We’ve all been through it. And now the next stage has begun.
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