Is what Andrew said to me when I asked him why it's taking so long to bake this baby, and I was this close to yelling, "WELL WE BOTH KNOW WHOSE HOT DOG IS RESPONSIBLE FOR THIS."
Pregnancy brings out the rational side of me.
It's also turned me into an unbelievably groggy, ridiculously large and disproportionate, shell of my former self. I'm awkward and pukey and none of my clothes fit. I'm like a hungover Sumo wrestler with the flu and a closet full of size zero skinny jeans. The other day I squeezed myself between two boxes while trying to get out of the garage and I couldn't unwedge myself. I fall asleep doing everything from talking to typing to eating to television watching to taking a shower. I fall asleep five minutes after I wake up and then I fall asleep fifteen minutes after I wake up from that. I probably fall asleep while I'm sleeping.
I'm not even certain I'm awake right now.
The only upside to that last part is that sleeping is one of the rare activities that keeps me from vomiting, the other two being working out and eating, which added together pretty much sums up how I've spent my recent days.
So while I probably should be packing, I've been going for runs and walks and making soup and braised ribs and taking afternoon naps.
And evening naps.
And morning naps.
Anyway, all of that to explain why I'm posting another recipe.
Turkey Meatball Escarole Soup
1 teaspoons extra virgin olive oil
1 sliced carrot
1/8 cup diced red onion
1 chopped garlic clove
1/2 teaspoon tomato paste
1 pinch crushed red pepper flakes
1/2 head chopped escarole
2 cups chicken stock
1 cup water
1/2 cup whole wheat elbow pasta
9 precooked frozen turkey meatballs
1/4 cup canned navy beans
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
1/4 cup grated Parmesan
Warm the olive oil in a large pot over medium low heat. Stir in carrots, onion, garlic, and a pinch of salt. Saute four minutes. Add the tomato paste and red pepper. Stir one minute. Mix in escarole.
Add chicken stock and water to the pot and bring to a boil. Add pasta and simmer for five minutes. Add the meatballs and beans and continue simmering another eight minutes or until meatballs are heated through. Mix in lemon juice, black pepper, and more salt, to taste. Ladle into bowls and top with Parmesan.