Monday, February 18, 2013

Stuffed Shells and a Screaming Baby

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I'd like to begin by stating that this recipe was executed under duress.  Yesterday I decided to make this dish ahead of time so when dinnertime came I could just pop it in the oven without having to assemble everything and worry about the timing.

Of course my daughter (who is 8 months old today) decided that she would start violently protesting naptime right in the middle of this recipe assembly.  I put her down for a nap at 2:45pm and she FINALLY settled down at 4:30pm.  For those of you who have never had the extreme displeasure of wrangling a baby who doesn't want to's a LONG-ASSED TIME.


Somehow, amidst the fussing, crying and banging my head against the wall, I was able to pull dinner together and the recipe is great.  Don't let my lousy afternoon overshadow it's yumminess too much.  I really think the key is to use fresh basil.  I often take shortcuts and use dried basil in the wintertime in dishes like this but the fresh basil is amazing.  I pretty much followed the recipe, just omitted fennel seeds because my husband and I hate that licorice/anise flavor.

Check out the recipe: Mushroom-Spinach Stuffed Shells

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