Sep 4, 2019 3 min read

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I’ve heard that necessity is the mother of invention, which is definitely true when it comes to speedy meals.

When the kids are hungry, they are hungry … no ifs, ands or buts about it.

I endeavor to have things pre-made for those “I’m starving” moments, but I don’t always succeed, which means finding them a meal on the fly.

A well-stocked fridge and pantry are essential those days.

So is patience – mine and theirs.

With the start of school here, that can be a virtue difficult to come by.

After the meandering pace of summer, we’re back to scheduled wakeups, breakfast eating and lunch packing rushes, and the ever popular morning mystery game: “Do you know where my (fill in the blank) is?”

I have to believe most parents would agree that the start of the school year always requires some adjustment, which can sap our patience reserves.

The upside is that, after readjusting to the school schedule, we all get back to smooth-ish sailing.

This year, we’re adjusting with one less in the house on school mornings. Gabe left for college last month.

That’s still sinking in for me, I think.

I expected to shed some tears either when we left him at school or on the way home after dropping him off. Surprisingly, neither happened.

I’d like to think it’s because I know he’s got the wings to soar out on his own – and he does – but I’d guess a good part of it is the hectic back-to-school pace we’ve got with Wes and Josie.

When the routine settles in and we’re running like a well-oiled machine again, maybe then it’ll hit me.

Until then, I think I’ll embrace the hectic pace of new elementary and junior high school years and the occasional need to turn around a quick meal … if only for the distraction.

Speedy spinach and feta pasta

1 pound orecchiette

1 pound leafy greens (spinach, Tuscan kale, Swiss chard)

¼ cup pine nuts

1-2 cloves garlic, minced

6 ounces feta or goat cheese crumbles

3-4 tablespoons chopped parsley

Juice of 1 lemon

Drizzle olive oil

Salt/pepper to taste

In a dry skillet, toast the pine nuts and set aside. Wash the greens and strip them from their stems (unless using baby spinach). Tear them into bite-sized pieces or roll them up together and run a knife through them.

Sautee the garlic in oil over medium heat for 2-3 minutes, and add the greens, working in batches if needed, until they are just wilted.

While you’re doing that, boil the orecchiette in salted water, according to package directions and drain.

Add the garlic/greens and lemon juice/drizzle of olive oil to the pasta and toss to combine. Once it’s cooled enough that the cheese won’t melt, stir that and the pine nuts in.

Season with salt and pepper to taste, and top with chopped fresh parsley.