Phew! You guys, life has been cray-zay lately. Things went from zero to sixty overnight and it’s taken me a while to catch up. While life is still go go go with family, playdates and work, my running shoes are on (literally and figuratively) and I’ve picked up the pace.
Next weekend is my big sister’s bachelorette weekend and my 30th birthday. I am super excited about celebrating with my sister (especially since I never had a bach weekend or traditional wedding myself and I’m so excited to celebrate with her), but I am still mixed on turning 30. Actually, I’m in denial about turning the big 3-0. I know, I KNOW, 30 is the new 20, but most days I feel like I’m pushing the big 5-0, so I’m not really sure how that’s going to work.
I will be away from Octavian for 3 days and 2 nights which is the longest amount of time I have ever spent away from my little nugget. To be honest, I’m not sure how I’m going to handle a period of time THAT long. As a Mom, there are often periods of time that I fantasize about “me time”, that’s normal and something I’ve stopped feeling guilty about. Seriously, the amount of time I’ve dreamed about going to a hotel (alone), crawling in bed and just laying there in silence (a lot of time). That time has come. Ok, so, I won’t be alone and it definitely won’t be quiet, but the hotel part will be true. It will be amazing- for about 10 minutes. Then I want to be back with him (obviously the entire time will be fun, but when your miss your kiddo and you can’t be with him, it’s a very conflicted feeling).
So, 3 DAYS, it’s a lot. But, it’s also going to be a blast, too.
We’re wine tasting, which will also be a first for me.
I’m in trouble. I love wine.
Anyway, in other, more exciting news, I made the most delicious quesadilla for lunch the other afternoon. The end result of this creation was not what I originally had in mind, but I’m so happy with how it turned out!
Originally intended to be a goat cheese, spinach and beet quesadilla (which would have also been delicious), I decided to add a few other ingredients like spicy red onion, creamy avocado and (my favorite addition) sweet raspberries.
My husband who will eat anything and everything, but who is also always such a doubter when it comes to adding fruit with savory foods, looked at me like I was nuts. You guys, he’s nuts. So nuts he ate the entire thing.
- 4 large flour tortillas
- 10 oz. fresh spinach
- .5 lemon juiced
- 1/2 red onion sliced thin
- 4 cooked beets chopped
- 1 large avocado pitted and chopped
- 2 cups mozzarella cheese
- 4 oz. goat cheese
- 1 cup fresh raspberries
- olive oil
- Heat a large skillet over medium high heat and add the spinach and lemon juice (you may have to cook spinach in batches). Reduce heat to medium low and cover with a lid. Once spinach has wilted, remove lid, stir and remove from heat. Use a wooden spoon to squeeze out any water that collected while steaming.
- On a large working surface lay out your flour tortillas. Start by spreading the goat cheese evenly between the four tortillas, followed by the red onion, beets, avocado, mozzarella, cooked spinach and fresh raspberries. Gently fold quesadilla closed and pressed lightly.
- Heat large skillet over medium heat, adding 1-2 teaspoons of olive oil to the pan. Add folded quesadilla to your skillet, flipping once and cooking until each side is lightly crisp and golden brown (approximately 2 minutes each side).
- Repeat for each quesadilla. Serve warm.