It’s been a few days! Did you guys miss me?

This weekend was The BF’s mom’s birthday. We spent Saturday having a lovely lunch with her, then taking the boy to get a hair cut. Wouldn’t you know it, the kid picked this time to make a fuss about it. To be fair, it was his nap time and he is still getting teeth. I think I’d be grumpy, too!

Sunday I made a cake for The BF’s mom. Let me tell you, the next time I decide to make someone a birthday cake I will pick a tried – and – true recipe. This cake gave me fits! She’s such a wonderful lady that it was well worth it…At least it tasted good!

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Snickerdoodle cake

Monday was O’s first dentist appointment. No cavities, and he did really well. I don’t think the little piranha even attempted to bite the dentist’s finger off! We celebrated by having lunch with my mom and The BF’s mom, then we headed to Kohl’s so I could exchange some slippers. I ended up getting a really good deal on some cute boots (Like, 89.99 marked down to 44.97. With my gift card and the cash I got back for the slippers, the boots were practically free!).

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I’m sure by now you’re thinking, “Well that’s nice…but what about the spinach?”

Ok, ok…On to the spinach!

I don’t make this often because the BF’s not a huge fan. Last week I had a random craving for it, so I made barbecue pork cutlets, roasted broccoli and cauliflower, and creamed spinach. Delish!

To make it, you’ll need:

1 bag of pre washed spinach

About half of a smallish onion, minced

3 garlic cloves, minced

1 tablespoon margerine or butter

1-2 cups half and half

1/2 – 3/4 cup Parmesan cheese

Salt and pepper

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1. Melt butter over medium heat in a skillet, then add onion and garlic. Let cook for a couple of minutes, then start adding your spinach, about 1/3 of the bag at a time.

2. Cover the pan each time you add spinach so it will wilt quickly.

3. Once all of your spinach has wilted, add a cup of half and half. Reduce heat to medium-low, cover, and let cook for about 5 minutes (or just until the half and half is hot). Add 1/2 cup Parmesan cheese and stir. If you need to adjust the consistency, add more half and half (to thin) or cheese (to thicken).  Season with salt and pepper before serving.

4. Eat it up!

I had planned to use the leftovers for spaghetti squash florentine…but there weren’t any. For a guy that says he doesn’t like creamed spinach, the BF sure ate a lot of it! Not that I’m complaining…I love it when something I make for dinner disappears on the first night.

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