Comfort Food Redefined

I recently lost a dear relative with whom I was very close. Unfortunately, I was at school away from my family when I heard the news. That day, last Friday, was unbearable. I had the support of my friends who knew of my family's loss, but I really just wanted to be at home with my mom. That was not possible until the next day, so one of my wonderful friends devised a plan to brighten the day even a little.
I went to his apartment for a hug, and instead (or in addition, really), he took me to the grocery store and told me to get anything I wanted. While my reluctance to spend his money on myself was evident, I have to admit it didn't take long for me to get into the groove, grabbing ingredients from every aisle.
Twenty-five minutes and several weekly allowances later, we were ready to head back to the kitchen, as I was going to make my version of comfort food.
The plan: Thyme pasta and sugar snap peas, the former being my favorite pasta, the latter a form of homesickness, as one of my mom's specialties is sugar snap peas.

RECIPE: (serves 3, or 2 with leftovers!)
1/2 box pasta of your choice. I used Farfalle.
1 medium yellow onion, diced
10-15 sprigs of fresh thyme
3 T olive oil
3 t rock salt
4 t ground pepper
4 cloves of garlic, minced
1 1/2 c sugar snap peas
3 T reduced balsamic ("Balsamic Glaze" in stores)

Remove the thyme leaves from the stalks by gently pinching the top of the stalk and gliding it down, against the natural growth of the leaves. Chop the leaves finely.

Heat 1 T olive oil in a medium nonstick pan at medium heat. Add onion, 1 t salt, 2 t pepper, and garlic and raise the heat to a medium-high level. Cook at medium heat, stirring occasionally.
Boil water in a large pot for the pasta. When steam rises from the water, add 1 t salt and a splash of olive oil.
When the onions begin to look translucent, add the chopped thyme. Continue to stir occasionally, and change the heat to low. They can remain like this until serving time.
In a medium pan, heat 1 T olive oil at medium heat. Add the sugar snap peas and stir until they are fully coated in the oil. Add 1 t salt, 2 t pepper, and around 1 T of the balsamic and stir. Continue to stir often, adding balsamic as you go.

When the water is boiling, add the pasta and cook to your liking and according to the directions on the box. I prefer my pasta al dente (firmer), so I always take off a couple minutes from the directions.
Continue to cook the sugar snap peas until they begin to brown. Switch the heat to low. The peas can remain like this until serving time.
When the pasta is ready, strain it and add it back to the pot with 1 T olive oil and stir. Add in the onion mixture.
Serve and feel comforted--I know I did!

In Loving Memory

Grandmommy Anne

Until your time again finds mine, 

Julia