As of Friday night, Lucy is sleeping in her crib. In her own room. I’m not sure how I feel about this. I haven’t cried yet, but I’ve come close. I never thought I would be one of those mom’s who has a hard time letting go, but then again, having a baby changes you. She’s ready to be out of the bassinet. Her head touches the top of it now…not a big surprise since she’s at the 98th percentile for height…but I still think of her as my newborn baby girl.
She’s been sleeping fitfully for about a week now (a 4 month sleep regression is what the doctor told us) but she doesn’t seem as upset about the new arrangement as I am. I nurse her, and then I put her down in her crib. She stretches her arms and legs wide, happy to be free of her swaddle blanket, and falls into those deep baby sleep breaths. I check on her about ten times before going to sleep, and then Ryan and I both jump as soon as we hear her cry.
We’ve been pulling her into bed with us around 4am each morning, and we spend the last few hours of sleep together. I think this has been my saving grace.
Our week ahead is busy. We’ve got Halloween costumes to make and recipes to bake, and I have coffee dates scheduled as well as a few dinners with friends. I made this Spinach Artichoke Tart on Sunday morning, and I’m happy that it keeps well in the refrigerator. A slice of this cheesy, spinach laden tart will make for good mid-morning snacks during this event-packed week. This tart is a more sophisticated cousin of the party perennial: the spinach artichoke dip. Perfect as an appetizer or as a main dish at brunch, it will make everyone in your house hungry. And what a great way to sneak in vegetables!
I’ll be back on Wednesday with a spicy chocolate cake and a sneak peek of our Halloween costumes. Until then, here’s to spinach and artichoke!
Spinach Artichoke Tart
1 disc pie dough
6 0z (1/2 of a standard bag) of spinach
6 oz (1/2 of a standard bag) of frozen artichokes
1/2 medium yellow onion
1/2 tablespoon olive oil
1/2 cup sour cream
1 cup Italian Cheese
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit. Roll pie disc into a 12-inch round and press into a 9-inch tart pan with a removable bottom. Pierce crust with fork. Bake in preheated oven for 10 minutes. Remove to cool slightly.
Meanwhile, heat oil in small skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Mix remaining ingredients in large bowl until well blended. Stir in onion. Divide mixture evenly between crusts. Bake 10 minutes or until cheese is melted. Cool at least 20 minutes before serving.
