We moved this summer. In the past 10 years I’ve moved overseas, from one U.S. coast to another and across state lines.
This time, it was within the same city and from one familiar place to another.
If you would’ve asked me a six years ago, when we were packing all our belongings in one (small) car and driving across the country, to a place neither one of us had ever been or knew a single soul, if it would be easier to to move just a few miles away, I would laugh hysterically at such a ridiculous question.
Today, my answer might be a little different.
Maybe it’s just because I’m a few years older and get tired a bit quicker by going up-and-down stairs 50+ times in a day.
Or maybe it’s because rather than just easily giving away those mis-matched plates that wouldn’t fit in the car, we’ll now use an entire large box just to carefully wrap the blue plates (pictured here) my Grandma bought us for our wedding.
Or maybe it’s because whether you’re moving across the country or the city, you still have pack everything into boxes. And then unpack all those boxes. And that’s the tedious, time-consuming part.
Either way, I’m thrilled to be in our new place and starting to feel somewhat settled. There are still boxes and baskets surrounding me, but you can rest assured the kitchen has full cupboards and we’re quickly learning the new language of our oven.
In the meantime, we’re balancing a combination of quick meals to give us time to hang pictures after work, and more elaborate meals to force us relax and really feel at home in our new place.
This was one of those quick meals. I saw it in a magazine several years ago and rediscovered it as I was packing. I figured it would be a good “semi-homemade” meal as it uses prepared raviolis and sauce, but it a way we’ve never tried before.
I wasn’t planning to take pictures or post about it. However, my husband, who has learned over the past few years that if a recipe doesn’t make it to the blog, it will be completely erased from my memory. So, after
much a little pleading (I am a food blogger after all; if you tell me you love something I made, I will pretty much love you forever), I obliged and took the above photo mid-way through our dinner and promised I would make this again share the recipe with you.
Fried Ravioli with Marinara Sauce
I followed this recipe pretty closely. The main difference I made was using olive oil instead of vegetable oil, and generously covering the pan with oil but not up to 1 inch.
~When was the last time you moved?