In the words of John Mayer, “I’m out.”

Not out as in done, but just out for tonight. I have had one of those days where everything that could go wrong did and I wasn’t in a great place to deal with it to begin with.

When Regan woke up from her nap she looked like this…

And she just kept saying, “Mommy I don’t feel good. Mommy I sick.” It’s heart breaking and the fact that there isn’t much you can do for them makes you feel even worse.

Then – top it off someone I consider to be a good friend kind of jumped in a situation that had nothing to do with them and attempted to make me feel guilty or bad or something for the way I answered someone else’s question. Then somehow the situation was sort of turned on me. I didn’t then nor do I now understand the reason behind the comment, but I vented to them (politely) and then let it go. I have the right to feel how I feel about any given situation and until someone is me walking in the shoes on my feet they have no idea and no right to pas judgement. PERIOD!

Like I said in my Self Love Reflection that Mish was awesome enough to post on her amazing blog…I am an open book and that will never change either.

By the time Jason got home from work I was wiped emotionally and mentally. I was really waiting for a meltdown of some kind because I had to call in to work tomorrow so I can take Regan to the doctor, the girls (and I) were still in our pajama’s, dinner was not even started and I was in one of the “I hate where my life is right now” moods. So he stepped in and made dinner.

In the end he made us stuffed shells with oven roasted asparagus and a nice crusty sourdough bread. I can tell just by watching him that he still gets a rush out of cooking even if it is just for us and even if it’s not in a busy restaurant kitchen. 

Looks yummy right??!! Now you can make your very own Stuffed Shells A La Jason…here’s what you need-

• box jumbo shells
• jar of favorite red sauce
• 3-4 cloves of garlic
• 1/2 lb cremini mushrooms
• 6 large fresh basil leaves (chiffonade)
• 15 oz tub ricotta cheese
• 3/4 c grated parmesan
• 1 1/2 c shredded mozzarella
• 2 egg yolks

Directions:

• cook shells according to package directions (al dente)
• sweat mushrooms with garlic in a few drizzles of extra virgin olive oil and remove from pan to allow cooling.
• in large bowl combine garlic and mushroom mixture with parmesan, ricotta, egg yolks and basil.
• drain pasta and allow to cool
• one by one fill with cheese mixture
• in a glass casserole dish pour red sauce in just to coat the bottom of pan.
• once all shells are filled pour remaining red sauce over and top with shredded mozzarella
• cook at 350 degrees for about 15-20 minutes
• ENJOY!!!

Time for bed kids. Goodnight…

Do you feel like you’re on your right path in life?? How do you know?? If not – What will you do to get there??

There are many in this old world of ours who hold that things break about even for all of us.  I have observed for example that we all get the same amount of ice.  The rich get it in the summertime and the poor get it in the winter.  ~ Bat Masterson

Be Sociable, Share!

•