How can life move so quickly and so slowly all at the same time? Here we are April already, and I feel like this year has already gotten away from me. Every weekend there is something else to do, something going on, some other place to go. I feel like I haven’t had a moment to just “be” in a while. It’s been a whirlwind to say the least, and looking forward, there is no end in sight.
On the flip side, I realized today that we haven’t even lived in our new house for an entire month yet. It seems like forever ago I was having a personal meltdown in our temporary apartment, or was checking numbered boxes off a long list as the movers delivered our stuff, but in reality, it’s only been a couple of weeks.
Sometimes I wish I could stop time. I want to take a whole week to just cook, create and write blog posts for y’all. I want a whole week to daydream, come up with new ideas and feel inspired. I want more time to travel. I want to talk to my friends more often. I want to sleep more.
Don’t we all?
But I also want all of my stuff fully unpacked, set up and organized. I want my back yard set up. I want the garage to be clean and functional. I want to know where all my stuff is. I want that part of my life fast forwarded.
I realize I can’t win here. I’ll just keep putting one foot in front of the other and hope that eventually I’ll get where I’m going. Hopefully not too fast though.
I believe this is my final recipe that I had saved from my time in San Diego. I thought it was fitting since one pot meals like this skillet lasagna are perfect for times when life is hectic. I’m glad that I planned (and cooked) ahead since I knew my life was going to be uncertain for a while, but I’m also glad to finally be able to fully look forward blog-wise, and to bring you all Oakland based content moving forward.
- 1 pound lean ground beef
- 1 small onion chopped
- 1 1/2 cups uncooked pasta. I used a combination of rigatoni and rotini that I had leftover
- 1 1/4 cups water
- 1/4 teaspoon Italian seasoning
- 1 14 oz jar marinara sauce
- 1/3 cup shredded mozzarella cheese
- fresh basil for garnish
In a large skillet over medium heat, cook beef and onion until beef is fully browned. Drain.
Return to heat and stir in remaining ingredients except cheese.
Bring to a boil then reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender.
Top with cheese and cover until cheese melts.
Garnish with fresh basil.
Alex Grady says
My mouth is watering just looking at this. Looks really good!