What a stupendous weekend! My parents came to visit Saturday and I put them to work cleaning up the yard at my flip house!!! More on that later. Honestly, having 70 degree days in November makes yard work positively dreamy. It was delicious to be outside and active. We also went for a walk around Green Lake and had dinner together. I wish they could be here all the time.
Today I had a bit of a slow start. I was struggling with my anxiety, but the best cure for that is action. Once I got moving I had a kickass, empowering, and creative day. I spent some time working on a clay craft project which I’ll share when I’m finished. Then I psyched myself up to venture to Lowe’s on my own (Andrew is out of town this weekend) to pick up some supplies for the flip house and extra materials to make a framed mirror for my cousin for Christmas. Fun story: I bought a piece of plywood that I knew wouldn’t fit in my car, but I came prepared with a tape measure, pen, and circular saw. It took me a few minutes to work up the nerve, during which several very nice male customers offered to help me get it into my car, but I set it up on the cart coral and cut it into three pieces which easily fit in my trunk. I FELT LIKE SUCH A FUCKING BOSS. Between that and actually being able to find everything I needed at Lowe’s, it was an empowering afternoon.
I capitalized on the positive motion and actually cut and pieced together everything for the mirror AND made a Christmas tree from the scrap plywood. Admittedly it’s a bit special looking, but not horrendous considering I can’t draw for shit. Honestly, I just wanted an excuse to use the jigsaw.
For dinner, and the ultimate reason for this post, I made crispy prosciutto, lemony asparagus, feta pasta! It was delicious and easy and I’m going to share it with you because I love you!
First, put water on to boil for the pasta. I used rotini, but you can use whatever your stomach desires. While you’re waiting for the water, prep the prosciutto and asparagus.
Preheat the oven to 400 degrees.
Put parchment paper or a sil-pat mat on a baking sheet.
Mound up the individual pieces of prosciutto into little nests making sure they’re not touching each other.
Bake for 10-12 minutes or until desired crispness.
Allow to cool.
Put some olive oil in a non-stick pan over medium heat.
Snap off the woody ends of the asparagus.
Cut into bite size pieces and add to pan.
Salt, pepper, and squeeze half a lemon over the asparagus.
Saute for 5-7 minutes until tender.
At some point during all that, your water should probably have reached a boil and your pasta should be cooking. Drain it when it’s done, then add the asparagus, chop up some of the crispy prosciutto and sprinkle some feta goodness over the top. Finish with another squeeze of lemon. Mangia!