Hi hello! On a scale of one to gnocchi how are you doing today? We're just about at a lasagna. Next important question: how do you keep your shoes organized? Ours are literally just thrown about the house like a smelly Dr. Seuss situation, and occasionally we trip over them and become immediately *enraged* as if we weren't the ones who left them on the floor in the first place. The only thing more annoying than tripping over our shoes has been trying to pack them for our trip out west because how the hell do you fit shoes for hiking, running, da club, and our favorite casual "hot J-Crew dad" look we're always trying to pull off all in one bag? It's really freaking hard and the shoes don't fit together at all and now there's just a lumpy bag of shoes waiting to be lugged around. Anyone wanna do it for us?

Oh and in case I haven't mentioned it, all of the above is Matt's fault. Before we met, I was a two pair of shoes kinda guy: one pair for gym things and one pair for literally everything else. On the other foot, he was a ten pair of shoe kinda guy which is fully and maybe equally unacceptable. Over the last few years Matt has shamed me into buying more shoes than I need and now everything is shit.

Ok that's all I've really gotta say about shoes but pls pls pls if you have any advice on how to properly store shoes for people with basically no extra shelf space without hanging one of those mesh infomercial things over the door I would rly rly rly appreciate it k thank u!

And now a treat. Gnocchi! Gnocchi made with marinated red onions and peaches and goat cheese alfredo and oh god it's so good you guys it's really so good. We've actually got very little experience with making gnocchi and we still don't because we went super semi-homemade style on this and bought pre-made gnocchi. Normally not a thing we'd do but when ur trying to pack up your entire life for a three-week-long trip and can't stand the idea of eating another "Kind Bar" for dinner you sometimes cut corners. The gnocchi gets tossed in a basil pesto that we've made kinda thin and more like a sauce to better coat all of the good things. Then goes in the peaches and red onion and it all gets topped with a tangy creamy oregano goat cheese alfredo before shoveling it into ur mouth. Recipe belowwwww!

Summer Gnocchi

prep time: 20 minutes / cook time: 10 minutes / serves 2

1 lb gnocchi, prepared according to directions on package
2 ripe peaches, cut into cubes
1/2 large red onion
2 tablespoons apple cider vinegar
1 tablespoon sugar
12 - 15 basil leaves
1/4 cup extra virgin olive oil
3 cloves garlic
1/4 cup pecans
1/4 cup semi-firm cheese (we had an aged mild cheddar, but Parmesan would work)
1 tablespoon oregano + extra for garnish
2 tablespoons butter
1/2 cup heavy cream
2/3 cup soft goat cheese
fresh cracked pepper and salt

Once you've got your gnocchi cooked and set aside, begin by getting the red onions marinating. In a small mixing bowl, whisk together the apple cider vinegar, sugar, and a pinch of salt and pepper. With a sharp knife, slice the red onion into thin strips before tossing with the marinade. Set aside.
Next, make the basil pesto by combining the basil leaves, cheese, garlic, pecans, olive oil, and salt and pepper in a food processor, pulse until smooth. Transfer the pesto to a large mixing bowl. Add the gnocchi to the pesto and give it a good toss to evenly coat.
Use tongs or a fork to remove the red onions from the marinade and shake off excess liquid before adding the onions to the gnocchi. Add the peaches and toss together. Place in serving bowls before making the alfredo.
Make the alfredo by combing the butter and heavy cream in a cast iron skillet over medium-high heat. Bring to a simmer and add the goat cheese, oregano, and a large pinch of fresh ground black pepper and salt. Lower heat to medium-low and stir with a wooden spoon until goat cheese has just melted. Pour over individual serving bowls and top with fresh oregano and cracked pepper. Enjoiiii.

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