Hey, Lisa. Hi, I’m talkin’ to you. Yeah, you.
It’s a baby shower! For you! And that baby boy that’s going to shoot out of you in like, what, three weeks? Woo hoo!
I knew I loved Lisa before we even met. We roomed together this summer at BlogHer Food, but before that we were in an EXTREMELY popular make believe Wilson Phillips cover band together. We toured like, all over our minds, for an entire 16 minutes. It was wild.
But it was when I actually met her face to face in Seattle that my heart sank into a borderline weirdo obsession. Jenna, Jessica and I were on our way to meet Betsy for dinner. Crammed into the back of a cab, we left the front seat open for our lovely friend with child. We pull around the corner to pick her up, and she hops into the cab. She pregnantly wiggles herself around to say hello to us, and right then and there I totally fell in love with her teeth. Like, the spacing and the shape of her teeth. The way her mouth looks when she speaks. The shape of it. You know the way a person’s mouth looks when they speak and how it can almost be soothing? Like melted butter? Or velvet? Or a piece of floating tissue? Okay this is officially the creepiest thing I’ve ever typed.
But I love her! (and her teeth)
So, Lisa, I made you some crostini! With deelarshush fall roasted vegetables and a garden kale/sage pesto on it. But please ignore the bread because I’m pretty sure it’s not gluten free. And don’t hate me because I still don’t even know what that means. You know me, I get hung up on the “glu” part of the word because it takes me back to the time when I smeared glue all over my face at a party and let it dry. And then walked up to some random guy and smiled really huge, causing my face to crackle up like a hideous face-quake. I’m sure you can understand.
I can’t wait to steal I MEAN MEET that amazing little man of yours some day.
Mommyhood. You sooooo got this, girl.
Kale and Sage Pesto Crostini with Roasted Vegetables:
What it took for 6 crostini:
* 4 Tbs. extra-virgin olive oil, divided
* 1 beet, finely diced
* 1 carrot, finely diced
* 1 parsnip, cored and finely diced
* 3 cups baby kale
* 6 large sage leaves
* 1/4 cup toasted almonds
* 2 cloves garlic
* 1/4 cup freshly grated parmesan cheese
* 3 slices of sprouted or multi-grain bread, halved and toasted
* coarse salt and freshly ground pepper
Preheat oven to 400.
Toss diced veggies with 1 Tbs. oil and a pinch of salt and pepper. Arrange on a rimmed baking sheet and roast 30 to 40 minutes, or until awesome looking.
In a food processor, add the kale, sage, garlic, cheese, almonds and a pinch of salt and pepper. Pulse a couple of time to get her going. Now, with the motor on, pour the remaining 3 Tbs. oil into the processor, and watch as it becomes magical-ness.
Spoon some of the pesto over each toasty, then top with a small mound of roasted vegetables.
Feel that? Yeah, heaven just drop kicked your face.
Here are the rest of the party participants! Ugh, everything looks so.freaking.good. Happy Baby Shower day, my dear! <3