It’s once again a day for a simple, easy post because quite frankly, I’m all about baby this week. It’s been a long, wonderful week getting our little Harper Katherine off to a good start, and now that her mom and dad seem to have a system down, it was time for me to step aside and let them play house. Reluctantly (me, not them).
And at this point as much as you’re glad your son doesn’t live in your basement, you sure wish he’d at least bring his daughter and stay for a few days.
I managed a swing by Trader Joe’s before I came home. My plan was to pick up some bacon-wrapped scallops for Ben, but really, if I then had the scallops wouldn’t I have to go and give them to him before I left town? And wouldn’t that mean one more Harper fix for me?
While at TJ’s I couldn’t pass up this adorable baby bok choy. You know how I love cute food.
All I did was sautee in a little sesame oil (1 tsp) until they wilted, added white wine (1/4 c) and lavender salt, then covered and steamed for about a minute. I was going to take half of it to work for lunch today but, well, I had to keep tasting it. It was really yummy and after my first exercise in almost a week, it really hit the spot.
These little gems had just the right crisp-tender bite and would make a great side dish for just about anything you’d serve a green vegetable with such as pork tenderloin, grilled chicken, or fish.
You know, since we’re talking about baby things….