It’s Thursday already?! I meant to post yesterday but I’ve been in Wisdom tooth Hell. I had an appointment to get one removed next week (my Spring Break) but yesterday it started hurting my lower jaw like crazy so I called and got my appointment moved to tomorrow, which can’t come soon enough.
I was super excited for last weekend’s project: my first home canning adventure. I made a grapefruit marmalade but let it cook too long, so I ended up with a brown, hard mess.
I will get it right next time. Hopefully a candy thermometer will help.
My other project has been going much better. Baby food! I’ve been doing a mix of baby-led weaning (giving her chunks of food) and purees, and she definitely is way more excited about the purees.
So far she’s had carrots, sweet potato, green beans, broccoli, banana, pear, avocado, and parsnip. I love making her food, and I especially love the cute little cubes that are all different colors.
Yesterday was the always delightful check up and shots. She handled the shots like a champ (I think it’s harder for me than for her).
I’m still completely in denial that she’s over six months old.
Since I will be spending tomorrow afternoon recovering from a wisdom tooth extraction, I don’t think I’ll be partaking in pizza friday. But if I could, I would make this pizza for the second weekend in a row. I got the idea from How Sweet It Is but approached it slightly differently because I didn’t want to use ricotta. If you’re a fan of spinach-artichoke dip (and how could you not be), you will love this!