I just love taking baby pictures. I first became obsessed with my own first little one (don’t we all?) and then the obsession grew as my photography skills grew. Now I’m so honored that I can be the one to take a fantastic photo shoot free for a friend that might otherwise never be able to afford those adorable professional portraits.
So without further ado, I present you Samuel and all his soft new little parts.
I made my first batch of pesto tonight. I scheduled Alfredo Pasta with Crab for dinner thinking that Adam would be home to cook it. And he wasn’t. So I was staring at the clock…4 p.m….knowing something needed to be done to feed the kids and I was starving myself. Alfredo seemed…well, complicated. So I googled pesto + lump crab + pasta and came up with a simple recipe.
I love pesto. The spicy garlicky bite mixed with the fresh herb undertones of the basil. My summer staple. If there is one plant I will always have in my garden it is basil. Plus, now I know you can freeze it. Just pop your leftover pesto in an ice cube tray and you have fresh summer in the middle of winter.
Tonight pesto went into everything. A little reserved pasta cooking water mixed with pesto equals easy-to-toss sauce for noodles. A spoonful or two of pesto in the zuchinni being sauteed equals garlicky goodness. Touch of pesto warmed with crab equals salty perfection. Pesto painted over breadsticks equals soft, carb-o-licious heaven.
Make simple pizza dough. Check.
Turn into breadsticks. Check.
Make pesto. Check.
Boil pasta. Check.
Cut and sautee zuchinni. Check.
Lightly warm crab meat. Check.
Drain and toss pasta with pesto. Check.
Plate and take beautiful pictures in the evening sun. Check.
Eat heavenly deliciousness. Check.
Lick pesto off of plate. Check.
There are a million good pesto recipes out there. My basic recipe is below but I rely much more on tasting and adding what I think I need more of, usually more garlic or parmesan or olive oil. If using pesto as a basic pasta-toss sauce, be sure to check final flavor for a bit of salt and pepper!
- 1-3 cups fresh basil leaves
- 1/2 cup walnuts (who ever has pine nuts on hand, I ask you?)
- 3/4 – 1 cup parmesan cheese
- 2-3 cloves garlic
- 1/2 – 3/4 cup olive oil