My Disclaimer

There have been things I wanted to blog about, but figuring out how to do that when my two year old and 10-month old are running around, asking me 100 questions, and constantly demanding things of me, are making it quite difficult. Like now...Chava is upstairs running around while her Daddy and Sister are sleeping! Ugh! I'll be right back!

I'm back. Chava woke up her sister because she wanted someone to play with. LOL

As I was saying...It's difficult. The easy answer is to blog when the kids are sleeping. But, when they're finally sleeping I'd like to have a few "adult" words with Josh, unwind with a little boob tube and go to sleep myself. So, I may just have to spit it out - and quickly!

Here's my disclaimer:

The people and/or stories in this blog are not fictional. The stories may be slightly exaggerated or the people may be named using their nicknames, but it's all real. Spelling and grammatical errors are to be expected due to the high volume of chaos with two young girls.

What's for dinner tonight?

Pasta with Zucchini and Chickpeas
Serves 4
Adapted from Real Simple.



3/4 lb. pasta like linguine or spaghetti
1 tablespoon olive oil
3 small or 2 medium zucchinis, chopped into ¼-inch half-moons
Kosher salt
2 cloves garlic, minced
1 15-oz can chickpeas, drained and rinsed
1/4 teaspoon crushed red pepper
1/2 cup grated parmesan cheese

1) Cook pasta in salted water until al dente. Drain, making sure to keep 1/2 cup of pasta water for later.

2) While pasta is cooking, heat oil in a large nonstick skillet over medium high heat. Add zucchini. Add 1/2 teaspoon kosher salt. Saute 4 or 5 minutes. Add garlic, chickpeas, and red pepper. Saute an additional 2 or 3 minutes. Kill heat.

3) Add pasta, your reserved pasta water, and 1/4 cup parmesan to skillet. Stir to combine. Serve with remaining parm sprinkled on top, take care to evenly distribute the chickpeas.