I’m listening to the garage door open as I type, which means Damon is back from Kentucky. He spent the weekend there celebrating his mom’s 60th birthday. When he told me about it, he said in the same breath, “I already told them you and Alden weren’t coming.” Good man. I don’t have any opposition to seeing his family, but I’m on a full-on stubborn pregnant lady travel strike. Recently we took three trips in three weeks and, while they were all good, a switch flipped in my head and I cannot bear the thought of packing another suitcase. I’m sure that much of it comes from the fact that I was just getting into my early pregnancy wooziness, which left me with some unpleasant physical memories. I’m sure it will all pass. It has to pass by May, since I have two weddings to celebrate in other cities.
Alden and I had a fun, if uneventful weekend for two. I’m glad I got to spend that concentrated time with him. Everything feels more pointed since I know our time alone with him is coming to a close. It has been blustery, rainy and cold the whole time so my hope to run around with him was dashed. But we spent a long long time splashing in the bathtub together. I chased him around the house with my cooking tongs. We built a slide out of Damon’s beanbag. We ate some of our favorite foods. I think Alden had fun, and I know I did.
Last night I made a dinner inspired by and it was so delicious that I want to share:
— saute chopped garlic and diced onion in olive oil
— one they’re fragrant and the onion is translucent, pour in a generous helping of balsamic vinegar
— let the vinegar reduce and thicken
— add a can of diced tomatoes and chopped up artichoke bottoms (a nice alternative to the traditional artichoke hearts), capers, basil, sugar, salt, pepper and oregano
— once that’s had a chance to stew up a bit, add a huge handful of fresh spinach
— when the spinach is wilted, you’re done
— serve over pasta and toss in a sprinkling of a deli mix of parmesan, asiago and romano cheese (or, you know, whatever cheese you want — goat cheese would be great)
I’ve made a close version of this before, but without the vinegar. Oh my gosh, the vinegar is an excellent addition. But don’t cut out the sugar, because between the vinegar and the tomato there is a lot of acid and it needs to be cut a bit.
The construction of an actual dinner means that, at least on some days, the nausea is giving me a break. But it’s not as much improved as I would hope, or had expected. I’ll be 14 weeks on Tuesday. As recently as Friday I was miserable and laid out. I’m so frustrated. I have no time for this and last time I felt invincible by now. Maybe it starts tomorrow.
jaysaint 