My, how things …

My, how things have changed. 

 

For starters, clearly, I’m a Mom now, so my name is now Mommy. Hubby is now Daddy. That will be a forever change. There are so many things in my life that have changed, I thought I’d begin to keep a tally and that Cecilia at some point may get a kick out of it. 

 

So, let’s begin with our home. I’ll begin with the kitchen. 

 

The sink is now a bathtub, and there’s a new side of the sink now when it’s not being used as a tub, that is the baby side, where the bottles are washed and soaked. Keep your forks out of the “baby water”!! 🙂 The kitchen table is now the surface that the baby’s vibrating rocking chair can rock on, so that’s where she sits while I cook dinner. Yup, on top of the kitchen table, in her chair!

Our lunch boxes are now used to keep bottles of prepared formula cold, so they are being prominently displayed on top of the microwave which is also where the stacked cans of Gerber soy formula powder are being displayed. 

 

The Living room ottoman, which used to be the surface to reach for books, laptops,iPhones, iPads, remote controls, magazines and a place to rest drinks or the occasional plate of dessert, is now being utilized almost exclusively by baby. The ottoman is the best place to view the “flashy light box”, better known as the television. We also use the ottoman as a changing table, yup, try not to place your dessert down next to that dirty diaper (JUST KIDDING). Cici lays here after her bath to get re-diapered and clothed. The baby play place (a nifty contraptionn that has mirrors and other dangly things) fits perfectly on this surface and again, the vibrating rocking chair also sits a top the ottoman. 

 

The nursery used to be Curt’s music studio. A place to practice for 3 hours a day, a place to teach, a room to store the many guitars, amplifier, a lute, amongst other things like scores of scores! All the music reference books, a copier/scanner….anything and everything a classical guitar player needs to care for his nails and guitars. This may sound pretty simple… but have you met a classical guitar player?? If you have, you’ll understand! The studio is now a small nook in our living room that we’ve added a shelf to …and Andres Segovia sees over the business that’s handled here. Lessons are now given in the living room and practice happens here as well. This was the hardest thing for me to see change when we prepared for the arrival of the Princess. I felt like I was a walking  (waddling) eviction notice for Curt and his studio. We moved a bookshelf  (which now serves as a morning breakfast table while I wait for baby to wake up) and the heaviest filing cabinet known to man into our bedroom, which now gives me a new place to put the many baskets of unfolded laundry. We moved out everything but the wall art. Cecilia will grow up with New York Yankee wall decor. The “David Cone perfect game” photo is right behind the super comfy glider which sits now where Daddy’s shelving used to hang.  

 

I’ll continue adding here so Cecilia can see how much she’s changed one day, till then I’ll keep reading this to remind me how lucky we are. 

Aside

Baby in the sink

Baby in the sink

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Love the ottoman

Love the ottoman

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Glad to be home from the hospital

Glad to be home from the hospital

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Daddy and Baby 2

Daddy and Baby 2

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Daddy and Baby

Daddy and Baby

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IMG_2751

IMG_2751

Mommy and Baby

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White Bean Hummus

1 Can of White Northern Beans or Cannelinni Beans drained- not rinsed
Zest of 1/2 a Lemon
Juice of 1/2 a Lemon
Garlic Powder (to taste I used about a teaspoon)
Onion Powder (to taste)
Salt & Ground black pepper (to taste)
Emeril’s Essecense spice blend (about a teaspoon)
About a tablespoon of Extra Virgin Olive Oil

Add all ingredients to a food processor and turn on (as opposed to pulse) until mixture is smooth or to your texture preference.

Enjoy with fresh veggies or crackers… I used Rosemary Triscuits.

Feel Better No Meat Ziti

Ingredients:
1 pound of cooked ziti
1 med/large bag of shredded Mozzerella cheese
1 medium/large bag of shredded Parmesean cheese
1/2 a large tub of Sargento Ricotta cheese
2 eggs
1 bunch of fresh Italian Parsely chopped

Dried herbs 1 Tablespoon of:
Dried Basil
Dried Oregano
Dried Majoram
About 5 good shakes of:
Garlic Powder & Onion Powder
*Couple of shakes of Chilli flakes if you like it spicy*
Ground Black Pepper to taste
2 good dashes of Kosher salt

Directions:
Boil Pasta for 10 minutes or follow directions on box
Set aside in baking dish

In a large bowl:
Add (about 1/4 cup) chopped parsley all dried herbs, and seasoning powders
eggs, 1/2 the bag of Parm, (Remainder reserved)
and 1/2 the bag of mozzarella (Remainder reserved)
to the half tub of Ricotta
(if you like the ziti extra cheesy (wet) add more Ricotta)

Mix well until the egg is fully incorperated
Add to pasta & mix well

*I always taste the cheese mixture to be sure there is enough taste. If you taste it, do so when the mixture is extra cold as there are raw eggs*

Recipe for sauce:
1 28 Oz & one 14oz can of Cento tomato sauce
1 can of Publix’s diced tomatoes
1 whole chopped white onion
about 3 tablespoons (3 pours around the inside of a large pot) Extra Virgin Olive Oil

I use all of the herbs and spices from the list above to season the sauce the only additional herb I add is Rosemary. If you add Rosemary, allow the sauce to cook for at least an hour on medium low as the herb takes a while to cook down to a soft texture.

Directions for Sauce:
Coat pot with Oil
add in Chopped Onion and Rosemary along with spices and dried herbs from the list above
allow to sautee for about 10 minutes until the onions are translucent.

*You may choose to deglaze with a splash your favorite Pino Grigio or a spicy red wine, if you do… allow the wine to reduce by at least half before adding the sauces and diced tomatoes. I skipped this ingrdient in your ziti.

Add in the sauce and the tomatoes mix well with veggies and herbs, and let simmer for about an hour, stirring about every 20 minutes or so.

When sauce is done, serve with a large ladle over each corner of the ziti spreading it towards the middle

I used about 5 ladles of sauce in your ziti. (Curt likes lots of sauce, so I always add more) Once sauce is on top of Ziti mixtire, add the remainder of the cheeses and 2 tablespoons of chopped parsely along with a couple of grinds of black pepper over top. Refridgerate if you’re not serving immediately. The longer the ziti sets in the fridge, the better it will taste when served. It will probally take about 30-45 minutes to heat up in a 350 degree oven if baked from cold.

Enjoy!!

Guinness & Apricot Beef Brisket

Beef Brisket
Bottle of Guinness
1 bag of dried apricots
1 pouch of Lipton’s Beefy Onion Soup
about 2 cups of low sodium chicken broth
Canola oil

Veggies
1 large onion cut in half and sliced
3 celery stalks cut into large pieces
4 carrots ( I LOVE CARROTS) cut into large pieces

Spices (added to a ziploc bag of 1/2 cup of AP flour)
Kosher salt
Ground black pepper
Chilli powder
Onion powder
dried mustard (about 2 tablespoons)
Paprika
Emeril’s seasonsing
Ground Thyme (about a tablespoon)
Cumin (about 2+ tablespoons)

Cut Brisket in half and add each half to bag one at a time to coat in flour/spice mixture)

Heat a large wide bottomed pot with Canola oil. about a half inch of oil should work, but stand by incase you need more. Once oil is hot, sear the brisket on all sides until browned and set in slowcooker. I seared mine a half at a time.

Add veggies to slowcooker and brisket to top them, now add the apricots to top the brisket and the soup mix to top the apricots. Finally, while the Slowcooker is still OFF… add the beer and chicken broth. I cooked mine for 6 hours on high.

Set oven to 400. Quarter about a half bag of yukon gold potatoes, place them on a baking sheet and liberally salted and pepper them, and coat with extra virgin olive oil. Add about a tablepoon or more of dried Rosemary and cover the potatoes in ground Thyme, which I poured into my hands first and then spread on the potatoes. Before serving the Brisket, add the potatoes to the slowcooker.

I also served a heaping bowl of peas with this dinner. We needed some green, but did not want to cook the vitamins out of them in the slowcooker!

ENJOY!!

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