Something big has happened, my friends.
Ladybug has decided that she is a big girl now. She is one, after all, and she ought to start trying this thing out called “walking”. She has been walking around the house for a few weeks now, holding onto our hands as she explores the house from a new level. But just a few days ago, she stepped it up a notch. Literally.
Four steps. On her own.
I laughed, I nearly cried, I thought my heart was going to explode.
She is getting so big so fast, and I am thoroughly enjoying being able to watch her expand her horizons everyday. Everytime she does something new, discovers something for herself, it makes my heart sing. I love being a mom, and I am so thankful for our little family!
This recipe was really good, and both of us girls enjoyed it for lunch 2 days in a row! It took a bit longer than I really like for making lunch, but since I did it during morning nap, it really wasn’t that big of a deal. The recipe came from a great book called “First Meals” by Annabel Karmel. There are great recipes in here, from baby’s first food all the way through preschool and beyond. She focus’s on fresh flavors, and getting your child to enjoy all different flavors and textures of food. I actually borrowed this book from a friend at work, but then accidentally stole it when we moved, so..Thanks Belinda! We are enjoying your book, haha! I’ll get it back to you…someday…
Pasta Cartwheels with Cheese and Broccoli – First Meals by Annabel Karmel
1/4 lb pasta cartwheels
1 1/4 cups broccoli, cut into small pieces
1/2 cup frozen sweet corn
2 tbsp butter
1/4 cup flour
1 1/4 cups milk
pinch of nutmeg
1/2 cup grated cheddar cheese
salt and pepper
2 tbsp parmesan cheese
1 1/2 tablespoons bread crumbs
Cook the pasta according to directions, then drain and set aside.
Steam the broccoli and corn for 4-5 minutes, until tender. Cover to keep warm and set aside.
To make the sauce, melt the butter in a small pan.
Add the flour to make a paste, and stir over low heat for 1 minute.
Gradually whisk in the milk, bring slowly to a boil, and cook until thickened, stirring constantly.
Remove from the heat, add the nutmeg, and stir in the cheddar cheese until melted.
Sitr in the vegetables into the sauce, then mix with the pasta.
Pour the mixture into a greased gratin dish and sprinkle with the parmesan cheese and breadcrumbs.
Bake in a preheated oven for about 15 minutes, until bubbly.