So if I thought that unlucky spell of mushroom soup and tickets was bad, I was wr-ha-ong. Dead wrong. This last week has brought bad news from all sides and, in combination with hectic deadlines at work and moving, has left my head still spinning. I yi yi, is all I can say.
We started our move into a new, spacious, beautiful apartment over the last week, a project so exciting that I packed our last place early and was counting down the hours. Moving is always stressful but I'm one of those who loves change and sincerely looks forward to new beginnings. Plus, I imagined moving with the beau as nothing but fun—unpacking boxes of our favorite things while drinking cold beer and high-fiving happily. Then, my bubble was burst. About two days after signing the lease and getting our key, we found out that my boyfriend's firm might be transferring him to London for a three-month assignment. Okay, so three months is not that long and it's not like I'm sending him off to Iraq but...nooo! What about our new place? What about our 10K? What about me?
Things are still up in the air and we're waiting to hear but, on top of that, my family found out that my 74-year old nana has some very serious medical problems that require emergency surgery and a long recovery. It doesn't feel right to disclose her personal information here so I'll skip the details and just say let's keep our fingers crossed. I'm hoping I'll be able to spend more time with her while she's staying with my family in the Bay Area. Lots of baked goodies and scary movies coming right up, Nana!
Following the one-after-another smackdown on my life this week, it was nice to have a low-key night at home in a semi-assembled new place with some classic italian pasta and red wine. This pasta bake recipe was introduced by a friend a couple weeks ago and has left me enamored ever since. It's suppeerr easy and so, so good. It also helps that the beau loves pasta bakes, not just pasta but baked pasta, and even makes me cook it longer than necessary so it's extra crispy and chewy on top. [Swoon.] I landed such a winner.
I go crazy with the cheese on top as well but sprinkle as you see fit. This is also a great dish to make in two medium pans instead of one large, to bake one and freeze the second for later. I personally always make a big one, even if it's just the two of us, to bring in to work for lunch all week. Maybe it'll help start this week off on a good note. Please god.