25-y.o. SAF seeks PWD with lots of heart and a mushy center.

Being single is so great. My grocery bills have been slashed in half, laundry day comes around far less often, the toilet seat is never up, and I can watch as many TiVo'ed hours of Martha as I want! I have so much independence now, and I never have to worry that I'm living for someone else, because, well, take a look around: there is no one else. Who are we kidding? Being single can really suck. Even the sunniest of dispositions, when confronted with prolonged solitude, can fall vulnerable to strange and scary behaviors. They can be known to launch into 5-minute-long screamfests when their taxi driver makes one wrong turn, ignore their mother's phone calls, and drink too much at office functions. The dark side.

They let their food blogs go tragically neglected for months, until a well-meaning friend will one day say in a quiet, kind of timid voice, "You might as well start writing again; I mean... what else do you have going on?" (She was kind of right, because this feels good, and that's nearly all that matters at this point.)

Dramatics aside, I am tempted to say that the simple dinner I had tonight just might have saved me. It was easy enough not to have been planned, yet at least flavor-wise, complex and rewarding enough to leave a lasting mark on my tastebuds and tummy. It was the Perfect Weeknight Dinner, the very one that I've been searching for all these years.

Ah. To be single.

Butternut Squash and Pumpkin Ravioli with Butter and Garlic

-ingredients-
Pre-made butternut squash and pumpkin ravioli from Whole Foods (of course, any kind of ravioli will do, and even a plain fresh pasta like fettucine would make for a simple and delicious meal)
1/2 tablespoon butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon nutmeg
1 tablespoon grated Parmigiano-Reggiano
10 grape tomatoes
Pinch of salt & pepper

-preparation-
1. Follow the directions to cook your pasta. Mine took about 5 minutes.
2. Once the pasta is cooked, drain the water out of the pot, but leave a few tablespoons of the pasta water behind - it will help get your sauce going.
3. Return the pasta to the pot with the small amount of pasta water over low heat. Add the butter, olive oil, garlic, and Parmiagiano-Reggiano. Stir the pasta around until the butter is melted.
4. Add a pinch of salt and pepper and a light dusting of nutmeg to the pasta.
5. Plate the pasta, and top with halved grape tomatoes.










Picture: Fresh pasta from Whole Foods, a single girl's best friend.