We entered into the world of sleep training a few weeks ago. Baby girl used to be the best sleeper. Since the day we brought her home from the hospital she knew when it was night time. She would sleep harder and longer at night. The second we got the go ahead to let her sleep through the night she did, like a champ. AND THEN…the honeymoon was over. At about three months she realized that its more fun to wake up and hang out with mommy three times a night than it is to sleep. Sleeping is for babies! I put up with it for a few months because she wasn’t exactly tipping the scale and I thought maybe she needed the extra feedings. But the six month mark has come and gone and it is time for this little one to sleep through the night.
Luckily the process has gone rather smoothly. Words cannot express the amount of self control it takes to let your baby learn to sleep. If it wasn’t for the the hope of a full nights sleep ahead I would have quit 20 minutes into the process. We’ve been at it for a little over a week and I woke up to the most wonderful sound this morning, my husbands alarm! Thats right, our little ray of sunshine slept the whole night! Which means yours truly got a whopping 7 1/2 hours of sleep! I felt human again.
It is amazing what you can get done on a full nights sleep! I cleaned our house, did some work from home, made my favorite baked oatmeal, finished two cups of piping hot coffee and even took a shower. By myself! (Because I’m a big fan of multi-tasking this is very rare, the baby and I usually take team showers.) I got more done by ten o’clock then I usually get done all day! Chalk one up for sleep training!
We had friends over this afternoon for a late lunch. Since last week I can’t stop thinking about mediterranean pizza. I still have all of the ingredients in the fridge except for the pizza dough. SO today I thought to myself, why not make a mediterranean pasta. Genius! I’m never a big fan of leftovers and especially not when I’m having friends over for lunch. But this was perfect. It was even easier than the pizza, equally satisfying and didn’t resemble leftovers in any way. If you took my advice and made the pizza last week you’ll have the ingredients to make this too!
all of these ingredients are to-taste so exact amounts will not be included
whole wheat pasta (I used fusilli because it’s what I had on hand)
sun dried tomatoes
small red onion
red pepper flakes
Cook pasta according to directions on package. While pasta is cooking, roughly chop olives, tomatoes, artichokes and red onion. Once pasta is cooked drain over sink. Using the pasta pot, add a splash of olive oil and onions. Saute onions to your liking (I like mine to keep a bit of their crunch). Add drained pasta to onions, mix in desired amount of pesto along with chopped olives, tomatoes and artichokes. Sprinkle in feta and a pinch of red pepper flakes. Stir to combine and dig in!