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.