One of our favorite things to do on Saturdays (besides eating a big, homemade breakfast and letting the kids stay in their pjs–see this post) is to go downtown to the Farmers’ Market. I love being able to get fresh produce for the week and the kids love being able to pick what they want for lunch, after looking at all the food vendors.
After shopping, we grab our lunch and sit down to eat, listening to the music by local musicians. Being a musician myself, it’s fun to point out the various instruments to the kids.
Matthew said he wants to take harmonica lessons, that is, after he learns to play cello and air “cutar.” (Guitar apparently is a hard word to say–either that or he really misunderstood how I pronounce it.)
Unfortunately, my kids are picky eaters, but as they grow, and are introduced to more varieties of foods, they are getting better. This is one dinner they really like. Matthew said, “Double thumbs up, Mom,” which I think is kid-code for a really good meal, and Grace said, “Save the recipe. I am glad you made it this time without squash.” Haha, the mouth of kids!
Cherry heirloom tomatoes and fresh corn work best in this recipe, but you can use frozen corn and roma or beefsteak tomatoes if you’re in a pinch. The Ricotta and Parmesan cheese add a nice balance to the egg and vegetable mixture, as it doesn’t feel too heavy or too egg-y. Continue reading
Hi friends! I was going to wish you a happy Friday, but then I realized that it’s only Thursday. Don’t you hate when that happens? Saturdays are particularly hard days for me because I wake up early in a panic thinking my alarm didn’t go off in time for me to get ready for work, only to realize a minute later that it isn’t a work day. Does this happen to anyone else? Please tell me it does; I want to feel normal.
For those of you who have been following me for a little while, you’ve probably noticed two things in the past few or so months. One–I haven’t been posting as often as I used to. Two–many of the recipes I’ve been posting are not desserts.
Here’s my reason for both of those: I am 17 weeks pregnant. I wanted to share the exciting news with you earlier, believe me, but I had a miscarriage at seven weeks back in September, and I told a few people. Not that it was bad that I did, but when I had the miscarriage, I then had to call those people I told and relive the heartache all over again. So, this time, I made sure this little one was going to stay. And between the morning sickness which lasted morning and night (with a few hours of relief in the middle of the day–something I hadn’t experienced in my first pregnancy) for almost 4 months straight, and being tired from working and taking care of a toddler, baking was low on my priority list. Continue reading
School has started. For the teachers anyway. I forgot how hard it is to wake up early! Wait. Let me rephrase that. Having a child changes your perspective on early. I forgot how hard it is to get up earlier than early! And after a couple of days of getting my classroom back in order, attending meetings, and choosing my beginning-of-the-year lessons, I needed to come home to some comfort food, to relax my brain. (It has been on summer vacation.) Every time I’m in the mood for some comfort food, I make this recipe. Sometimes I double it because it’s so good I want leftovers for a couple of days. Anyway, I am sorry I don’t have a dessert for you today. But this dish is so creamy and rich, I am sure you’ll feel like it’s dessert.
If you like, you can add some end-of-the-summer tomatoes to round out the meal. You know, in case you’re feeling a little guilty about eating something so rich. Just chop up and place on top. (Or add some chunky tuna for protein. I like that, but Eric thinks it’s gross. You’ll have to decide for yourself.) Hmmm…I just might make this again after the students arrive. I have a feeling I might need it. Enjoy! xoxo
Homemade Mac and Cheese
8 oz. rotini or small pasta
¼ c unsalted butter
¼ c flour
2 ½ c 2% or whole milk
3/4 t salt
¼ t ground pepper
⅛ t garlic powder
12-oz. grated cheese, cheddar (sharp or extra sharp), mozzarella, or colby jack
Cook pasta according to package directions.
While the pasta is cooking, melt the butter in a medium saucepan. Once the butter has melted, add in the flour and whisk until smooth. Continue whisking for 1 minute. Slowly add the milk and next 3 ingredients. Constantly whisk for 8-10 minutes, or until the mixture thickens and coats the back of a spoon.
Remove from heat and add the cheese. Stir until cheese is fully mixed in. Drain the pasta and add it to the cheese mixture. Mix so the pasta is covered in the sauce. Serve immediately.
recipe adapted slightly from Southern Living