'Look at You. Eating Your Pesto.'

Last week I had a tough time at work. I got the job done, but for some reason, working just didn't seem like the right thing to do. Sure, I had packed for a business trip - equal parts work clothes, running gear and jean/cardigan ensembles for dinner time. But something made the past couple weeks seem a lot more like vacation than usual.

It was the cozy bed, chest of drawers and the walk-in closet in our beautiful yellow room. It was the well-stocked kitchen, Bounce dryer sheets, and appliances that worked better than they were supposed to. It was the Forest Preserve trails, friendly neighbors, local markets, and nightly meals that lingered a little longer. It was losing myself in two very good books, gaining a power-walking partner, and finding 40 additional quality minutes to my day thanks to an 88-less commute. In short, living at the in-laws was pretty fantastic - on par with a great vacation.

We even picked up a souvenir or two this weekend. 

As vacations go, the meals that I've prepared for the family over the past two weeks have been staples - recipes that I know like the back of my hand - guaranteed family favorites that won't tax the grocery shopper and chef. Tacos, mushroom risotto, chicken kebobs and the like. Dinners that give you more time around the table, sharing stories and laughing, than in the kitchen, chopping, stirring and simmering. 

But when you hit the last night of vacation, you want to go a little bigger. It's the last hurrah - you've got to make it count. With spring and a couple of its showers in the air, I thought we should do a little pesto / fruit of the sea combination. So we colored our plates as greenly as the lush landscaping, and feasted around a full family table - a great grand finale.

Ellie even got into it, enjoying her first strings of cappellini, applauding with vigor.

With our closing this afternoon, our mini vacation comes to an end. And tomorrow we'll be unpacking in a house that I believe was meant just for us.

Lo.

Pesto Pasta with Grilled Shrimp and Calamari

Ingredients
3 pounds shrimp
1 pound calamari - tubes and tentacles
1/2 cup lemon juice
1 tablespoon lemon zest
2 tablespoons olive oil
Salt, pepper, parsley
2 tablespoons chopped Kalamata olives 

2 cups chopped basil
1/2 cup mixture of chopped parsley, cilantro and mint
3 garlic cloves
1/2 cup parmesan cheese
3 tablespoons lemon juice
3 tablespoons olive oil, add a little more if necessary
1/4 cup pinoli nuts
1/4 cup slivered almonds
Salt, pepper

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups milk
Nutmeg

Directions
Marinate shrimp and calamari in lemon juice, lemon zest, olive oil, calamata olives, salt and pepper. Set in refrigerator for 30 minutes to an hour. Skewer and over a charcoal grill, grill for 2-5 minutes. Remove from grill, cover and keep warm.

Mix pesto - in a blender, pulse until smooth, basil, parsley, cilantro, mint, garlic, parmesan cheese, lemon juice, olive oil, pinoli nuts, almonds, salt and pepper. Set aside

Boil water add pasta, cook till al dente. 

Make bechamel - in a large saute pan, melt butter, add flour, whisk into butter for 1 minute, add milk slowly, whisking rapidly. Add nutmeg and salt, and cook over medium low heat for 5 - 10 minutes until the sauce thickens to coat the whisk. Add pesto, stirring until smooth. Reduce heat to low and let simmer for a couple minutes. Add pasta, shrimp and calamari. Serve immediately.