Today was observation day at Isla’s ballet studio. I’m always so amazed at how much they progress each year. This year it seems even more like “real” ballet because they’re at the barre for probably 75% of the class.
Can we just take a minute and appreciate this squishy adorableness?
That’s before her very first ballet class, at barely 2 years old. I miss those days…
And then today… she’s still sweet and adorable, but I do miss the elbow dimples.
Wednesdays are always a wild card for dinner. Most of the time the kids and I walk down to Subway after ballet for their dinner (I’ll take my Mom of the Year award anytime now) and then Brian and I make something easy/less kid-friendly at home. Tonight I threw together a super fast shrimp “pasta” using cauliflower gnocchi. I seasoned some raw, peeled shrimp and then sauteed them in olive oil. Once they were cooked, I removed them from the pan then deglazed the pan with white wine. Poured in a jar of vodka sauce (Aldi), about a cup of frozen peas, and a can of mushrooms. It was a little acidic, so I stirred in about 2 tbs of cream cheese and stirred until it melted. Once the sauce was heated through, I added the shrimp back to the pan.
I cooked the cauliflower gnocchi in the air fryer at 390 degrees for 10 minutes, then poured on the sauce and sprinkled with parm.
The whole thing took maybe 15 minutes. Pretty good! And way better than Subway (though Jack and Isla would fight you on that).