It’s hard to believe that in less than two weeks I will be packing up my stuff, leaving Seattle, and heading back to the Midwest. Have I really been here 4 months already?! Although I’m so-incredibly-very-extremely excited to get home and see my family, I sure am going to miss Seattle. I mean, what’s not to miss?
There’s the hiking:
Being within driving distance of this:
And the food! Oh my gosh don’t even get me started. I have had the best meals of my life here, eaten with my very favorite people in the world. They were meals of love, laughter, and pure deliciousness that I will never, ever forget.
Since I am moving, I am trying to clean out my cupboards while still making legitimate meals for myself. I had half of a butternut squash from Thanksgiving that I had chopped up and stuck in the freezer(yes, you can do that!) along with a box of rotini pasta. Luck had it that I also had half of a package of bacon in the freezer also and before I knew it, I was whipping up a delicious dinner.
This recipe comes from Cooking Light but with the bacon and cheese in it, you’d never know it was a light recipe. I’m actually not sure how they can pull off calling it “light” but I’m not going to argue. This is pure, cheesy, delicious comfort food!