When I say that I barely get anything done, I am mostly comparing things to my pre-baby life, when things were much easier to accomplish without any distractions. Now, anytime I try to do anything that doesn't involve playing or staring at Sebastian, I have to balance it with diaper changes, feeding, and cleaning up baby puke. I started tracking these activities on a fun baby app, and it is shocking how much time per day I spend staring blankly out the window while I feed him. Cause anytime I try and peruse the internet at the same time, he slaps the phone right out of my hand. And watching TV is out of the question, cause once I turn it on, I just can't seem to break away.
Things that are surprisingly easy to do with Sebastian - go for walks in the stroller, go out for a meal, go to a party, go anywhere outside of the house. It's like he gets stir crazy being inside for longer than a couple of hours. Unfortunately, when I'm sleep deprived all I want to do is curl up on the couch watch TV and do NOTHING. Sleep deprivation has caused me to be a slightly more loopy and quirky version of myself, which I am hoping makes for an entertaining and exciting mother?
When I do muster up the energy to make something fancy, it's usually pasta (or salad), and it usually has less than 10 ingredients. This recipe is a variation on one of my favorite pasta's - brown butter, mushrooms, and walnuts with Parmesan cheese. Instead, I used brown butter, mushrooms, and sage, with a generous serving of Parmesan cheese. It's so simple and easy to make and tastes like you've been slaving away in the kitchen for hours. Brown butter is magical like that.
BROWN BUTTER SAGE AND MUSHROOM PASTA
prep time: 10 minutes
cooking time: 15 minutes
1 stick of butter
7 - 8 large sage leaves, chopped
1 lb white or cremini mushrooms, sliced
salt and pepper to taste
4 servings pasta
1/2 cup shredded Parmesan cheese
Bring a large pot of water to boil.
Heat a large frying pan on med-high heat. Once hot, add the butter. The butter should initially sizzle and foam, and turn a light golden color. Once this happens, add the sage and mushrooms. Continue frying until the mushrooms are soft and golden brown. Season with salt and pepper.
While the mushrooms are cooking, add the pasta to the water and cook until al dente.
Once the pasta is done, drain, and add to the frying pan with the mushrooms. Toss. Add 1/2 cup shredded Parmesan cheese. Serve warm with additional cheese on the side. Pasta is best eaten immediately while still warm.