Sometimes at night when I wake up or can't fall asleep I find myself staring at the baby monitor and watching Kiki sleep. I love watching her sleep. I love watching her body move with every breath she takes. I used to be so worried will she sleep through the night, what if she wakes up and won't fall asleep, what if, what if...I don't anymore, sometimes I can't wait for her to wake up in the morning just so I can hold her. I love holding her, smelling her soft skin, whispering to her how much I love her and singing softly "Twinkle, Twinkle, Little Star". She is a light sleeper, like her dad...moves around A LOT, and sleep talks, like her mom.
Last night I wasn't able to fall asleep - staring at the baby monitor, today was a very long day, and with a little bit too much caffeine, I am definitely crashing now. I barely had enough energy to eat dinner or anything else. And I have a feeling the longer I sit here staring at the screen the more awake I am and the vicious cycle of falling asleep begins.
Tonight's dinner was inspired by the airport read of "Real Simple" September issue magazine and 10 ideas for meatballs. I loved the description they used in the magazine "spaghetti's sidekick takes center stage" and tonight the meatballs stole the stage.
The chef definitely did them differently that he usually prepares them by combining the breadcrumbs, onion, parsley and garlic until finely chopped, to which he added the milk and Worcestershire and let it stand for 5 minutes. He than added beef, 2 eggs, 1 tbsp salt and 1 tsp of pepper and combined all together. He placed the meatballs on foil-lined broilproof baking sheet and broil for about 8-10 minutes. Since this recipe makes for almost 40 meatballs, it's easy to freeze the uncooked ones and use for another meal.
It was my first time eating the gamelli pasta, and I really liked it. It was done perfectly al dente - just a little chewy. it was a heavy meal with all the pasta, Pecorino cheese and breaded meatballs, and will go on a list of quick and comforting foods.
- 12 oz Gemelli
- 12 oz mushrooms, quartered
- 1 tsp thyme
- 2 tbsp butter
- 5 oz baby spinach
- 1/2 cup grated pecorino or parmesan
- salt and pepper
- Cook 12 oz. gemelli, reserving 1/4 cup of the cooking water. Cook 12 oz. quartered mushrooms and 1 teaspoon chopped thyme in butter in a large skillet until tender, 8-10 minutes. Toss with the pasta, meatballs, baby spinach, cheese and reserved cooking water. Season with salt and pepper.