These days since bringing home Camila have been busy but in the absolute best way possible. We are sort of trying to get in a schedule, but for the most part, we just go by what baby wants to do. She is now rolling over, starting to laugh, and loves to smile with her cute gummy mouth!! She has always been a pretty good sleeper and of course loves milk (especially when we are about to eat dinner)! Life definitely slows down in some ways with a new baby, but in other ways it feels crazy busy, especially with both of us being in school full time. Every day I go to bed completely exhausted and I would not trade it for anything. Becoming a mom has made me so much more sentimental and yes, I still tear up every time I look at her newborn photos from being in the hospital. I cannot believe how quickly she is growing - she needs to slow down!
Even with everything going on, I make sure to devote time to cooking dinner every night because it is my favorite time of day to be creative. I’ve been able to experiment lately with recipes from new cookbooks. Maybe if there are any real winners, I’ll be able to share them with you here! But as for now, instagram stories and the occasional post here and there is the best I can do. My priorities are as follows: 1) be a mom to Camila-bear and a wife to the hubs 2) get through online school every day and 3) work on this space. I hope you readers can understand that! Real Life > Internet Life.
I shared this dip recipe on instagram, but it was so memorable that I wanted to also post it here for you all. This is the sort of creamy spread I want to eat poolside all summer long; it’s creamy, tangy, smooth, and full of basil flavor. Sort of like a hummus, but refreshingly different! It is also the perfect snack to have before your Memorial Day cookout this weekend. If you prefer less of a basil flavor, maybe scale back a bit and then add more basil to taste. Also, feel free to add water if the dip is too thick to your liking.
Marinated Artichoke and Basil White Bean Dip
7.5 oz jar of marinated artichokes, drained from juice
1 garlic clove
Juice of 1 lemon
2-15.5 oz cans great northern beans, drained and rinsed
1/4 cup loosely packed basil leaves
2 tbl olive oil
Salt and pepper to taste
Put all ingredients in a food processor and pulse on high until completely smooth, about 3-4 minutes. Season to taste with plenty of salt and pepper. Serve with pita bread, chips, or veggies.