We finally get new pictures on our walls! Not that I’m not completely infatuated with the chunky, bald eight-month-old that stares at me from our fireplace mantle, but I just don’t know who that baby is anymore. I can tell you that she is definitely not the rambunctious two-year-old I have running around, dumping toys, and screaming “DANCE PARTY MAMA” every morning at 7AM (although I’m infatuated with that little girl, too). Even our sweet, equally energetic five-year-old looks so much younger when comparing last year’s photos to these- albeit much less drastic, but the little hints of boyhood come through more each year, and it gets harder and harder to remember he was a toddler a few short years ago.
It begins. I can hear my two year old screaming down the hall for me. Good thing we bought her that alarm clock that turns green at 6:45 a.m. to tell her it’s okay to wake up. I mean, she does stay in bed (so mission technically accomplished), but only so she can scream “Mommmm, it’s not green yet!” repeatedly for 15 minutes until it is, in fact, green. My five year old remains completely asleep and unphased by her screaming. God bless that boy. Let’s start the day.
This week, squash is the star of the show. I know, I get it. Squash? But yes, SQUASH. It may sound a little off as a main dish, but add in black beans, corn, and flavorful peppers, and I promise you will be spooning up these leftovers the next day (and it’s healthy so no need to feel guilty!) In fact, leftovers are my favorite part about this. You will definitely have extras, and the filling is SO versatile!
So… I have a confession to make. I was terrified of making these portobello burgers. There’s something so daunting to me about portobello mushrooms for some reason. What if they come out leathery, or watery, or bland? I would never post a recipe I didn’t truly enjoy, so I went so far as to plan a back up meal just in case. That being said, if you’re anything like me and scared to try it, let me tell you, your future self will thank you. Continue reading “Week 4 Meatless Meals: Bruschetta Portobello Mushroom Burgers”
We’re half way there! Week 3 of the 6 week series is my Spinach and Mushrom Baked Pasta. It’s a creamy and savory dish that will satisfy you without weighing you down. Despite the ricotta and parmesan cheese, it’s a surprisingly light and fresh dish that will leave you wanting more!
Now, I’m no veteran in marriage. Three measley years is pretty darn elementary even in the smallest of comparisons. In fact, if we were comparing it to human lives here, my marriage would (probably) just have learned to use the potty– which someone please tell my two year old that by the way. Continue reading “When He Stops Buying You Flowers…”
So I was really trying to contain my excitement, and it lasted all of one week. I was going to save my favorite recipe for week 6 of the series as a grand hurrah, but here we are at week 2 and I caved. Continue reading “Week 2 Meatless Meals: Teriyaki Salmon with Cauliflower Fried Rice”