Hello from the land of dirty diapers, cold meals, few showers, and short nap times. We’re slowly digging our way out of the blur that is life with a newborn and trying to establish a new normal which seems to change by the day. Despite the aforementioned, we’re absolutely in love with our little babe. She’s so sweet and already flashing us gummy grins and raspy coos. She’s nonstop motion and loves to hold her head up on her own—a little too independent for her own good. She looks exactly like her daddy. We still haven’t figured out who her mom is yet. Kidding. Not kidding. If nothing else, she has my appetite, which lately consists of a very healthy (daily) dose of granola—the last granola recipe I’ll ever make. Read more
A couple weeks ago, we had friends over for the first time since moving to Connecticut. It was monumental. I had been putting it off for weeks. Things still felt a little out of place. My desk area was a disaster. And our kitchen still looked too tiny to prepare a meal for more than two. But we did it. We christened it. And now it feels like home. Read more
My vice is sweet cherry tomatoes, that I buy in bulk, and pop into my mouth like pieces of ruby red candy. I keep them in a bowl on the counter for quick accessibility and as an easy option if I’m at all tempted by sugar and salty bits that hide in my pantry. But sometimes I don’t get to my red little lovers in time. They start to shrivel and lose their peak flavor. So that’s when I give them a light bath in olive oil, a hit of salt and pepper, toss into the toaster oven and roast to a slightly browned, sweetened version of their former selves to add to salads and pastas. If they even make it that far, because they’re still a darn good snack!
Back to school (for the husband). Back to routine. And back to eating healthy. My, has summer done a number on us. Our consistent workout patterns have been, let’s just say, more organic. Our healthy eating patterns have been in hibernation. And our routine in general has been on vacation. Read more
Did you lose sleep wondering how I served these homemade pasta noodles? Hopefully not.
Originally, I thought I would coat these cute little guys in a pink vodka sauce. Then I remembered New Years was only days ago. Something lighter was in order. Drum roll please—so I decided to go with Pesto. Spinach Pesto that is.
This recipe comes from one of my favorite cookbooks—Everyday Food. It’s quick. Easy. Healthy. What more could you ask for?
1/2 c. walnuts
1/2 c. parmesan cheese
4 c. lightly packed fresh spinach leaves
1 garlic clove
1/2 c. extra-virgin olive oil
Coarse salt and ground pepper
1. Preheat oven to 350°. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 10 minutes. Let cool completely.
2. In a food processor, combine nuts, spinach, parmesan, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.
3. In a saucepan, add pesto to your cooked homemade noodles. (I also sauteed a couple chopped tomatoes and an onion for extra veggies prior to adding the noodles with pesto to the saucepan.) Cook for 5 minutes and serve.
Pesto will keep for 1 week in the fridge.
I have to be honest, I was nervous how this would turn out. First time making homemade noodles with my new machine. First time making spinach pesto. This could have spelled disaster. Thankfully, it was just the opposite. We ate every last noodle and then wished for more.