Time. I have always been aware that it passes quickly. I remember when we would be going on a family vacation, I would think about how before I knew it, we would be on our way home and the trip would be over. Sort of a sad thought when you are headed out on a fun family trip, but for some reason I always thought it. However, my awareness of how fast time passes has escalated tremendously since having a baby. I admit, when I began taking those monthly pictures of Maverick with the stickers, I was happy and even excited to take them those first few months. I loved to see how much he had grown, especially since he started out so small. Each pound he gained and inch he grew made the month feel like an accomplishment. But now that he is caught up on weight and length, I’m not so excited about taking his 7 month picture next week. Don’t get me wrong, I love this stage, and seeing him explore and constantly learning and trying new things. It is truly amazing to watch, but the reality that we are over halfway to having a one year old is setting in.
The good news is, I do feel like I have gotten in my groove (most days) with being a mom while carrying on with my career. He has a couple of babysitters that we trust now, and I can even leave him without worrying too much. I can actually take him places now without being paranoid that everyone is watching, knowing that I’m a new mom, and I don’t really know what I’m doing. Insert story about how when Maverick was about a month old, I spent 30 minutes in the parking lot of Publix wondering how I was going to grocery shop with him and wondering if I should ask a random person to help me strap him in the ergo…
Well, we’ve got that figured out now, and the confidence I have in being a mom now compared to the beginning feels really good. But man, these months, they pass so quickly. He won’t be a baby too much longer and that’s hard to swallow. I always thought babies stayed babies for a long time, but they just don’t. While I was pregnant, another mom of 3 young kiddos told me to enjoy every stage, she said she spent most of her first born’s first year mourning the fact that he was growing up and feeling sad that it was all going by so fast. At the time, I didn’t think much of it, of course they grow, and you finally get to sleep, isn’t that the good news?! Now, I know what she meant. I find myself rocking my baby boy a little more lately, hoping he might doze off while I nurse him at night. Just so I can hold him while he is actually still and cozy in my arms. As much as I love that he can fall asleep on his own in his crib now and he has a routine, there’s a little piece of me that knows I’m going to miss his dependence on me to sleep. I don’t really miss that yet, because I am really enjoying sleeping at night and these longer naps, but I know I will. I still want to keep him on a schedule and do all of the things that allow me to get things done. But I’m just holding and rocking him a little longer than necessary these past few weeks, and I think I’ll keep that up as long as he lets me.
So how does this tie into a flatbread recipe?! Well, since time goes by so fast, and I don’t want to miss anything if I can help it, I’m really not cooking things that take up too much of my time these days. I do still love to cook and create in the kitchen though, so right now I’m all about making pretty food that can be ready in about 15-20 minutes for dinner. I have a delicious flatbread recipe in my new cookbook, and I have created a few more flatbread recipes since then that I absolutely love. All you have to do is buy some Naan, you can get it at any grocery store, usually near the other breads or in the ethnic section. Once you buy the Naan, have fun with whatever ingredients you like or have on hand. Since I’m a sweet and savory kind of girl, I’m using a little fruit on this one. I like to serve this with a simple salad for a light, fast, and beautiful spring dinner!
Pineapple and Pancetta Flatbread
makes about 12 pieces
- 1/3 cup diced pancetta (my substitute 4 slices cooked and chopped bacon)
- 1/4 cup red onion, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 (3-ounce) pieces Naan- whole wheat if available
- 3 ounces Fontina cheese
- 1/2 cup pineapple, chopped
- Fresh parsley, chopped
- Preheat the oven to 400 degrees.
- In a medium skillet, cook the pancetta until it is crisp. If you prefer cooked onion, you may cook the onion for several minutes in the pancetta drippings.
- Bursh the pieces of naan with the olive oil and place them on a baking sheet. Thinly slice the fontina and place it evenly on the naan. Top with the cooked pancetta, onion, and pineapple.
- Bake the flatbreads for 10 minutes, and then sprinkle them with the parsley. Use a pizza cutter to slice each one into about 6 pieces.
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