This post is a day late but Tove was extra fussy and stayed up an hour past her bedtime last night. I’m pretty sure I start every monthly post off the same way, “man it’s a wild ride..” but for real watching a little human who grew inside of you find her way in the world is the biggest trip.
Tove is able to sit on her own but cannot sit up from lying down yet. She’s begun army crawling around and to whichever nearby object she can find. She enjoys crawling to Tex and stealing his 🧸 toys- and he’s sweet enough to let her.
We’re in the shrieking phase- I do not love it, nor does Ben. Tove is finding her voice but currently it involves screaming at the top of her lungs at almost everything. It’s an ear piercing shrill sound but it’s not because she’s upset. Cute and funny when it’s at lower registers but when she gets you in the ear it’s definitely less cute.
Tove has started mumbling and babbling so the race is on to see what her first words will be. Tex, pappa, or hat are my guesses 🤪
Food wise, Tove is always hungry it seems! She loves purées and has been enjoying cut up fruit recently. Much like mom, Tove also enjoys bread and pasta!
She outgrew her first sleep sack and she’s pretty close to being done with her 9 month old pjs as well. Tove’s got them long legs like her pappa.
Santana made these when we watched the Formula 1 race at their house a few weeks back and Ben got the recipe from her since we both enjoyed them so much.
They’re super easy to make and so far everyone I know who’s tried them can’t get enough.
We had leftover thyme from when we had Sierra and her family over for a BBQ so I decided to make a quick lunch/snack for Ben and I on Sunday.
Olive oil to grease the pan
Muffin pan to cook in
Prosciutto (12 slices or ~6oz.)
Eggs (12 count)
Gruyère cheese (1 cup grated)
Heavy whipping cream (1/4 cup)
1 teaspoon chopped thyme
Salt & pepper to taste
Preheat oven to 365(F) degrees. Then start by lining the muffin pan with olive oil. For this batch I used half the amount of prosciutto (not as recommended because they don’t keep their shape as well nor have the eye appeal) to line the pan like a cupcake wrapper.
Then grab a tablespoon heaped with Gruyère cheese and drop into each cup. Crack an egg into each (without breaking the yolk) and then drizzle with roughly a tablespoon of heavy whipping cream. Top each cup with a sprinkle of thyme as well as salt and pepper.
Pop them into the oven for ~15 min or until set (adjust time depending on how you want the yolk cooked). Then take them out and let them cool. I haven’t had an issue letting them cool in the muffin pan but I’m sure a wire rack is optimal.