There are many days as a stay-at-home-mom that time stands still. Pretend tea party? Another game of Old Maid? Hide and Seek. Again. Ugh. And while Daddy can whip up a car-robot-building-elephant-transformer out of Legos…in 3 minutes…I am completely inept at building anything. Is it bedtime yet?!
But then. Then there are days when you actually want to stop the clock; bottle each and every moment because they all bring you joy, pride, and make you smile.
Like picking up your older one from school and hearing her tell you with excitement that “she earned two trips to the treasure box, so she chose something for herself, and then something for her younger brother.”
Like listening to your kids eat lunch, talk about their day, and enjoy each other, oblivious that you’re even in the same room. And realize your kids are old enough now to actually sit and share knock-knock jokes. Even though they make absolutely no sense whatsoever.
Like watching your 4YO grab the step stool every. single. time. he sees you reach for the cutting board and knife, because he is that interested in what you’re about to cook.
Trevor, lover of anything strawberry, helped me make this. And while he’s not fond of goat cheese, his commitment to the red fruit is so powerful, he was able to overlook it and actually ended up eating two wedges. Progress.
He then leaned over, gave me a hug, and said, “I love you, Mommy.” And I knew the day wasn’t going to get any better.
Strawberry & Goat Cheese Flatbread with Balsamic Syrup
Serves 2 (or more as an appetizer if you cut them into wedges)
Prep time: 10 minutes
Cook time: 15 minutes
• 2 (6-inch) round or square flatbreads
• olive oil for brushing
• 4 large strawberries, sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup good balsamic vinegar
• 1-2 basil leaves, chiffonade or chopped
Preheat the oven to 400 degrees.
Place flatbread(s) on a cookie sheet and lightly brush a little olive oil on them. Distribute the strawberries on top, followed by the goat cheese. Bake for 10-15 minutes or until just golden.
While the flatbread is baking, pour the balsamic vinegar in a small pot. Over medium-high heat, simmer and reduce until a syrup forms (about 2-3 minutes) – watch it carefully or it will harden or burn.
Drizzle some of the balsamic syrup over the flatbread and sprinkle with the basil. Cut into wedges or squares and serve warm.
Note: ingredients can be increased or decreased to your liking.
(adapted from Pink Parsley)