It’s officially Spring Break. Even
Fella is "taking a spring break from work,” as the Mayor is calling it. I’m
sure Miss Thang will have some Toddlers Gone Wild moments over the next week,
as we attempt to actually have a family stay-cation that involves more than
just tackling projects around the house (that never seem to get completed
anyway).
When I used to daydream about
being a SAHM, I imagined our weekends being filled with day trips rather than
endless errands and chores. Instead, these things remain endless.
But unfinished projects be
damned! We are going to go to the beach one day and who knows what the rest of
the days (I really ought to start making some kind of a plan for the week).
Speaking of planning, this is the last week of Lent. Which means it’s the last installment of NMF.
As always, I’m somewhat relieved that I don’t have to plans around this
restriction, but it’s been easier to do so sharing my recipes here. There will still be recipes to come and maybe
someday I’ll learn how to take pictures along the way.
Without further ado…
Spaghetti with Tuna and Cherry Tomatoes
1 small onion, chopped
2T extra virgin olive oil
3 cloves garlic, crushed
1lb cherry tomatoes
3 cans tuna, drained
Spaghetti or noodle substitute of
choice
In a large skillet, heat olive
oil over medium-high heat. Add onions and sauté until slightly golden. Add
garlic and sauté until fragrant. Add tomatoes and let cook until the tomatoes
start to burst. Stir in tuna and heat through. Toss with cooked noodles and
serve (I like mine topped with grated parmesan cheese).
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