I’ve hit a new low trying to cram too many things in a 24 hour period. Today, I filed my baby’s nails on the “Daddy’s scratchy face” page of his Pat the Bunny book.
While I am not proud, I do think it’s pretty genius. Feel free to copy the idea in the privacy of your own home. Why should my son merely feel “Daddy’s scratchy face” when it can give him a much-needed manicure at the same time?
Multitasking is a prerequisite for Mommyhood. Most women I know–with or without kids–do the work of a team of people on any given day, and still manage to remember the small stuff–tickling their babies chins with their scarves for a laugh, placing a note of encouragement in their child’s lunch boxes, picking up an extra pair of pajama pants for their husbands because they notice they’re running low.
Tonight, I made the filling for my baked ziti while holding my son in the crook of my right arm, despite the fact that I am a righty. I somehow managed to add a blend of cheeses–including ricotta, mozzarella, parmesan, provolone, and fontina– Italian seasoning, garlic, and breadcrumbs and crack two eggs to mix in and bind it together–all with my left hand. I felt proud of myself in a sick, overtired way, standing in my kitchen balancing my 23-pound son on my right and an oversized serving spoon on my left with finesse. Truth be told, I felt like I should be wearing a superhero cape instead of an apron.
Are you a master multitasker?
Lefty Baked Ziti
Lefty Baked Ziti
1 box of ziti or rigatoni with lines
1 container of ricotta cheese
1 package of shredded Italian 6-cheese blend
1/3 cup of Parmesan cheese
1 cup of Mozarella cheese
1 teaspoon of Italian seasoning
1/2 teaspoon of garlic powder (or to taste)
Palm full (2 T) of Italian breadcrumbs
1 extra-large jar of store-bought sauce (homemade is always better if you have it, but this is meant to be a quick week night meal)
Prepare ziti/rigatoni with lines using the package directions, but take it out when it is just al dente (usually one minute before the minimum cooking time). The pasta will continue to cook in the casserole dish; overcooked pasta is a no-no. Drain pasta, and put it back in the pot you boiled it in.
Meanwhile , mix ricotta cheese, parmesan cheese, 3/4 of a bag of the Italian 6-cheese blend, garlic powder, Italian seasoning, and eggs in a bowl. Add in the breadcrumbs. Mix the cheeses with the pasta, and add in some sauce (until it’s a very light pink).
Coat the bottom of a casserole dish with a generous layer of sauce. Pour the ziti/rigatoni mixture over the first layer of sauce, and then top with another layer of sauce. Sprinkle the remaining 6-cheese Italian blend plus the mozzarella over the top. Bake at 350 degrees for 30-40 minutes, or until brown and bubbly (hint: if you need a little help making the top brown and bubbly, pop it under the broiler for one minute). Enjoy.