Earlier this week, I read a post by Erin Loechner at Design for Mankind. She compared comparing (especially social media comparing) with grocery shopping while hungry. What’s in someone else’s cart and on the shelves seems so much better than your empty cart. Then she said something that shocked me with its truth:

I am Eve, trading gardens for apples. 

See, I’m avoiding Twitter and Instagram for Lent. Not because I think they’re frivolous or because they drive me to compare (and feel bad and not enough–though occasionally they’re that and more) but because I realized I was giving those little app icons on my phone my best time.

As soon as I woke up, I rolled over and tapped Twitter.

The moment I got home from work (and back on our wi-fi because I am nothing if not data-conscious), I’d flip through Instagram.

And while brushing my teeth and crawling into bed, those last few moments before the light comes off, I’d check it all one last time, like an addict taking one more hit.

I am Eve, trading gardens for apples.

My garden, home to Brad, home to our hopes, home to our laughter, home to our crying, home to our heart-baring conversations–and a whole lot of run-of-the-mill ones, too–ignored so I could take a peek at someone else’s apples.

It seems so silly. Why would I ignore what has been planted around me just for me for a small apple slice of someone else’s life? But I did it again and again.

So I’m off until Easter, enjoying the extra time with my head on Brad’s chest in the morning, greeting him first when I get through the door at the end of the day, and teasing one another before we fall asleep. I want to be a gardener of my garden.

creamy zucchini pasta
makes four servings

This meals is the result of being tired of broccoli, tired of salads, and almost tired of brussels sprouts. It was also born of my life motto: Put an Egg On It. It is good and fast, so it’s becoming part of our weeknight rotation.

1/2 package of spaghetti (we use brown rice to make it gluten-free)
2 zucchini
juice from 1 lemon
1/2 cup milk
1/2 cup yogurt
1 bunch green onions
2-4 eggs
olive oil
salt and pepper

Put a pot of heavily salted water on the stove to boil for the pasta.

While it’s heating up, grate the zucchini (I left the peel on) and set it aside. Chop just the green part of the green onion (but save the rest for something else! I love the white part of a green onion), and set it aside.

In a small jar, add the lemon juice, milk, yogurt, green onion, and salt and pepper to taste. Shake it up.

By now, your water is probably boiling, so add your pasta and cook according to the package directions.

In the meantime, heat two or so glugs of olive oil in a skillet. When the oil is hot, crack the eggs in. They should bubble up immediately–this is a good thing. Once the edges start to get brown and crispy, you’ll realize this is a great thing. Don’t touch them until the white is almost fully cooked. (For more detailed instructions for the crispy egg, go here.) Turn the heat off, the eggs will continue to cook while you drain the pasta.

To assemble, put a serving of pasta on the plate, top with the grated zucchini and pour the dressing over the top, then slide a crispy egg on top. Season with salt and pepper.