My Husband is working from home to help out with taking care of Grace this week since I go back to work next week; then the Little One (LO) is going to be spending a lot of time at Grandma’s house! I have been dreading this day for the last couple of weeks, I really can’t imagine my life apart from my precious LO. I absolutely love the time I have spent with Grace, especially breastfeeding, that was such a bonding experience with her over the last few months. I also loved baby wearing as we went out on errands. I started baby wearing so people would not touch my newborn in public, then I began to read about all the benefits it has for both mom and baby. I plan to keep breastfeeding and baby wearing, but the short time I have spent with her has been such a fulfilling and rewarding experience that I don’t want it to end! I really don’t want to go back to work and pump but I am going to do it because it is best for my baby.
With hubby home yesterday we were both looking at each other for food. We have not gone grocery shopping all week so I looked in the pantry to see what I could quickly whip up. I found a box of whole wheat elbow macaroni noodles, no sauce, no tomatoes to make sauce… But we had some organic butter, garlic, and balsamic vinegar, I threw it all together and made a quick and easy sauce. It honestly took fifteen minutes to make the whole meal, and we both loved our easy meal.
We paired our lunch with Cooper’s Hawk Malvasia Bianca white wine and it was delicious!
1 box pasta, we used wheat elbow noodles
4 cloves garlic
1 stick butter or 1/2 cup
1 tbsp balsamic vinegar
- Boil water and cook noodles until done, directions on the box.
- Mince garlic.
- In a pan melt the butter and sauté the garlic until golden.
- Add 1 tbsp balsamic vinegar
- Place noodles in the pan, mix it all up.
- Place in a bowl to serve, top with parmesan cheese
This recipe was super easy, quick, and so good! Enjoy!
Peace, love & hugs,