I’m sitting on my couch with about 10 applications open on my computer working on the- always full checklist. The sun came out today after 3 straight days of rain and it felt like relief. I don’t know about you but my energy comes from the sun and when it hides for longer than a few hours, life seems a little more dull. For the past two weeks I have been working on perfecting my cookbook proposal; I have a literary agent who is interested in reading it and let me tell you, this is REAL pressure! So, besides the daily workload this proposal has started to take the front seat. I am so grateful to even have the opportunity to submit it and if you find the time, I would be ever-so-grateful for any prayers and happy thoughts about this part of the Happy Healthy Heart journey. It is one of my greatest dreams and I would just love to watch it come to life.
Speaking of being a bit busy, Wiley’s birthday is this week (he turns 30!) and I am so excited to celebrate him. Both sides of our family are coming into town and all of them will be staying with us. We are looking forward to it but you don’t realize how much goes into planning a celebration and a visit from out of town guests until its upon you. We have a big birthday party planned on Saturday night and I feel like I have most details all worked out. So life is good!
Anyhow, even though I haven’t had time to cook much over the past few days, I did find time to make this super quick and super easy pasta dish. I am incredibly inspired by seasonal produce and the fresh taste of lemon mixed with spring asparagus just screams spring to me. I hope you like it!
Fun fact: my favorite gluten free pasta is Ancient Harvest. I feel like I have tried every brand on the market and this one holds up the best and has the best flavor. Trader Joes also has a couple of good ones but if I had to pick, I would pick this one!