We’re battling our first baby stomach virus up in here.
Pray for us, won’t you?
It all began when Garr & I decided it’d be nice to go out to brunch to celebrate our 7th anniversary.
That was our first mistake. How quickly we forgot we can’t have nice things or nice, pleasant times out in public with an 11 month old. About 90 seconds into our food coming out, Lou tosses her cookies alllll onto her cheese quesadilla. The very quesadilla Garr was looking forward to eating most of after she got done picking at it. But alas. Poor baby has never really been sick before, thank you, Jesus. So this is major unchartered territory for us. We both just kind of sat there stunned for a second like, “Did this really happen?” before we started frantically cleaning her up & trying to hide the fact she puked everywhere. She felt great afterwards, though, and proceeded to throw Cheerios at anyone who looked her way!
I really shouldn’t blog about vomit before sharing a recipe with you guys.
Time: 35 minutes (prep + cooking) | Serves: 3-4
- 1 white onion, chopped
- 3 carrots or 5-6 petite, multi-color carrots (seen here), peeled + sliced thin
- 1 tbsp. of garlic, minced
- 1 cup of orzo, uncooked
- 1 can of chickpeas, rinsed + drained
- 1/3 cup of tahini
- Juice of 2 lemons
- 1 cup of fresh spinach
- 1/4 cup of fresh dill, chopped
- 1 tbsp. of olive oil
- S+P, to taste
- Heat olive oil in a stock pot or dutch over over medium heat
- Add onion + S+P, cook 3-4 minutes
- Add carrots, cook another 3-4 minutes
- Add garlic, cook another minute
- Add orzo + chickpeas + S+P + about 6 cups of water, bring to a boil, reduce heat to low + simmer for 10 minutes
- Turn off heat, add in tahini + lemon juice + spinach + most of the dill, leaving some for serving, + some S+P, let spinach wilt, stirring occasionally
- Serve warm with more dill
- Adapted from here!