Do you ever look back at some of the things you did when you were younger and ask yourself, “Why in God’s name did I think that was cool?”
For example, remember Tamagachi’s? How cool were we with our Japanese speaking digital pets. I could never keep mine alive. I wasn’t allowed to bring it to school. So when I got home from school I would fling down my Lisa Frank trapper keeper on the kitchen table, run up to my room, check my little animal only to see it wasn’t an animal anymore. It was an angel floating above its old dead crumpled up body.
But, I had one, so it was cool.
I went to a Catholic grade school so we all had to wear uniforms. At the time, the things that made you cool were scrunchies, Nike swoop socks, Jansport backpacks, and DocMarten shoes. Nothing crazy. In fact, I wish I still had my brown DocMarten shoes. They might have weighed fifty pounds, but at least they are still kinda in fashion.
Oh man, remember Hypercolor t-shirts? I always wanted one. My neighbor’s older sister (who was in high school when I was in grade school) had one. I used to think she was so cool because of her Hypercolor shirt. Looking back now, I am so happy I never had one of those shirts. I am a sweaty person as is. I don’t need my shirt to draw any more attention to the situation I have going on under my pits!
I also went through a flannel phase. Not fitted girls flannel shirts…my dad’s old ones. And I didn’t even listen to Nirvana at the time. But I thought I was soooo trendy.
Do you think we will look back on this time in our lives and think what we now think about our adolescence? I am sure we will. Like, oh man, why did I have such large framed glasses and sunglasses? Painting one nail a different color than all the rest, seriously?
You know one thing that never goes out of style? Minestrone. I am pretty sure the origin of this recipe goes back hundreds of years. So, on a day when I doubt my Ugg boot and skinny jean outfit, I am eating something timeless. It is like the Chanel of the soup world, always in style. However, this soup, I can afford.
- 1 ½ – 2 Cups Diced Zucchini
- ¾ Cup Diced Red/Yellow Bell Pepper
- 1 Celery Stalk, diced
- 1 Carrot, peeled and diced
- 2 Cups Fresh Spinach, chopped
- ¾ Cup Diced Red Onion
- 1, 16 Ounce Can Kidney Beans, rinsed and drained
- 1, 16 Ounce Can Garbanzo Beans, rinsed and drained
- 1 Tablespoon Sea Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Bay Leaf
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Oregano
- 2 Cloves Garlic Grated
- 4 Cups Low-Sodium Vegetable Stock
- 1, 28 Ounce Can Diced Tomatoes
- 1 Parmesan Rind
- 1 ½ Cup Whole Wheat Elbow Noodles
- Add all the above ingredients into the crock pot, except the elbow noodles. Cover with lid. Set the crock pot to low and cook for 6-8 hours or high and cook for 3-4 hours.
- In the last 30 minutes of the cooking, add the noodles. Cover with lid.
- Remove bay leaf before serving. Store in an air-tight container in the refrigerator for up to two weeks or freeze and keep for a month or two.