Today we’re bringing back a lapsed tradition, the weekly
“Chef Lloyd” meal. It’s quietly slipped
off the meal plan over the last couple months, but is making a strong comeback
for two reasons: 1) When my husband
Lloyd cooks dinner just one measly day a week, it makes a world of difference
toward making me feel like we’re really in this together, 2) I’m leaving a week from today for a big work
trip back to the mainland, and this is a good way to ease in to the reality
that the magically appearing nightly dinners are coming with me.

Lloyd’s choice for his reentry in to the kitchen? Pesto pasta.
Sounds good to me!

I’m headed to the grocery store for the ingredients for the
pasta and the rest of the week’s meals in just a few minutes. Which means today’s lunch was an old stand-by
– tuna salad (Kalamata olives, chopped basil, a scosh of mayo, and zatar
seasoning) with tortilla chip dippers.
Simple and satisfying.