It becomes inherently more noticeable how much food I eat during the summer. During the school year, I eat three times a day because I only have so much time. Now that most of my days consist of staying at home and studying, food has become so much more accessible. Instead of having to suffer a grumbling stomach in class, I can just go downstairs whenever I want to fix myself something to eat. Of course, this blessing is also a curse. I’ve pretty much resorted to eating every three hours due to boredom.
Occasionally, hunger overrides boredom and I cook because I’m hungry. After my mom and I went out to practice driving, we came home famished and exhausted. Lunch, we decided, would be quick and simple. My mom began to pull vegetables out of the refrigerator as I selected a box of rigatoni from the pantry.
This pasta dish is what I like to call of the everything-but-the-kitchen-sink variety. We used up all the random, leftover vegetables—a handful of snowpeas, a lone bell pepper, a few shallots, a cucumber, and some okra. I sliced the vegetables (to match the shape of the pasta) while my mom sliced a chicken breast and sautéed it. Then she pan-fried the vegetables and added the cooked pasta. Some cooking water and a few spoonfuls of grated parmesan cheese were added to create a sauce.