2018

Well, there you have it folks, another year has come and gone. I have said it before, I love looking back on the past year, revisiting photos, reflecting on the past 12 months. I didn’t write about 2017 here but I did have thoughts on 2016. I find that post most amusing since little did I know that my life in 2017 would take a 180. After my epic 2017 I simply wrote on IG that 2018 could be a little calmer and you know what, it was. I just let the year be, let it take its natural course. Some years are like that, others filled with change, growth, drive, perseverance, and determination. As a new mother and wife I was finding my footing all while holding onto the person I was before. For most of my life I defined myself as a ballerina. It consumed my life and helped to make me who I am. I now had these other titles and roles to add on to me and instead of letting it overwhelm me I tried to just let it be. Let’s see who I am as a working mother, a ballerina working mother at that! I strived to simply do my best in whatever it was that I was doing without putting too much pressure on myself. Dancers are trained to always expect more from ourselves, surpass our limits, are we really doing enough? This year, with all of its additions, I needed to be kind to my body and mind. There will be plenty more times to push myself and step out of my comfort zone, but not this year. This year was filled with baby snuggles, lazy evenings, crawling around the house, and little discoveries. My family has already made for a big 2019 with baby number two on the way and I’m adding a new title into the mix, mother of two under two. I foresee great change and challenging times in the near future, and I’m ready. Whatever this new year may bring, and I know it will be a lot,  I welcome you with a little bit of fear and a lot of eagerness. Bring it on 2019.

Some favorite photos and moments of 2018

 

Secret Garden

We have a secret garden. It really is a magical place. We have been sneaking away to it for years. It has become such a special place to us since we first started coming to it when we began dating eight years ago and we are lucky enough to get to visit a few times every summer. When I am here I expect to see A Midsummer Night’s Dream characters flying around, or spot The Queen of Hearts’ men painting the roses red. I have stumbled into a fairytale or maybe a little French garden. When I am belting out Over the Rhine, I wonder why the birds, squirrels, and deer, haven’t gathered around me. The sun kisses my skin, the trickling water soothes my soul. It is a final summer night and my life is serene.

Photos from our Labor Day and Leonardo’s birthday.

Leonardo’s 1st Birthday

One year, one year! It’s been one year since our sweet Leonardo came into this world. September 3rd, 2017, marks the anniversary of the day I became a mother and we received this little bundle of joy. I remember the day so well, walking around Findlay Market on a Sunday, ignoring the cramping, in denial that this was actually happening and I was in labor. We went to the hospital around 3:00 pm and by 11:55 pm our son was here (we will skip all the in between stuff). I remember asking the nurse around 11:50 if she thought he would be born on September 3rd or the 4th, she responded I think the 3rd!

The first year of motherhood is certainly a rollercoaster of emotions (hello sleep deprivation). Those first few months being particularly challenging at times, when we were all figuring out this life. Overall though, it has brought me the greatest joy. I heard this quote once, to be a mother is to forever have your heart walk around outside your body. It is so true, and I don’t know how it is possible that I will grow to love him even more.

Our Leonardo is so sweet. The way he hugs and wiggles around with his teddy just melts me. He is a very observant and calculating little boy, analyzing a person or situation before reacting. His playful personality is infectious and he lights up when he sees a fellow child. He is so excited to meet a new friend and crawls right up to them, putting his face into theirs to say hello (even tries to do this with the cat). We may have a dancer on our hands! He bops and grooves every time he hears anything that sounds like music. He is the family DJ, smiling at us like “you like this?!” when hits a key on his piano to play a song. We can’t talk about Leonardo without talking about his love for food. He’s a foodie for sure (please never change) and especially wants what is on your plate (thats how I trick him into eating greens).

Oh my sweet boy, I just love you so much. I love your snuggles, I love the way you need to hold someones hand when you are tired. I love when we are exploring something together, the way you look at me like “what do you think mom?!”. I love when you are climbing up the stairs you close the gate behind you. I love the way you say, oh oh, when you drop something. I love the way you laugh, the way you say mama. I love everything you are and everything you will be.

Happy First Birthday my boy.

here are some photos from his birthday party on Saturday!

and his first year!

 

Ratatouille: Veggie Heaven

Ratatouille was a summer staple in the Damico household growing up. To me, it just tastes like summer and how could it not when everything in it is at its peak season (can you even buy tomatoes any other time of year?!). As the story goes, this recipe was the first recipe that my mom wrote down to save for me dad when they were dating. He found it in a New York Times article and asked her to save it for them to make. Every summer, we still whip out that original recipe card, with the nickname Veggie Heaven. If you are heading to the farmer’s market this weekend you’ll find all the ingredients to make your own side of veggie heaven.

*the original recipe finishes it off with eggs but lately I’ve just been having it over polenta. It’s also great on its own or over some pasta

Ratatouille: Veggie Heaven

• 1 eggplant
• 1-2 zucchini
• 1/3 cup olive oil
• 1 cup cored, seeded, and cubed green pepper
• 1 cup cubed onion
• 1 tbs. finely minced garlic
• 2 cups cubed very ripe tomatoes
• 3 tbs. tomatoes paste
• 1 bay leaf
• 1/2 tsp. thyme
• salt and pepper
• 8 eggs (optional)
• 1/4 cup parmesan

Trim and peel eggplant, trim ends off zucchini and cut both into 1″ cubes. In a Dutch Oven, heat oil, when very hot add eggplant and zucchini. Cook, stirring often, about every 2 min. Add green peppers and onions, cook about 6 min. Stir in garlic.

Add tomatoes, tomato paste, bay leaf, and thyme, bring to a simmer, stirring frequently. Cover Dutch Oven and place in oven at 400 degrees for 20 min.

(Optional) Remove and make 8 indentations in casserole for eggs, sprinkle with parmesan and bake 10 min, or until eggs are set.

Quinoa Salad

I make this salad often, especially in the summer, and since more than one friend has asked me for the recipe I thought I’d share. You can really mix anything with your quinoa for this salad but I’ll share what I typically do. It is one of those dishes that is great to make ahead and have a big bowl of on hand for lunches, as a side dish, or I usually make it with tilapia*. It is great to serve for a healthy girls night supper, which is when my friends had it, have your salad made in the fridge then just add baked tilapia!

Quinoa Salad

• 1 cup of red quinoa
• 1 shallot, minced
• 2 carrots, diced
• cherrie tomatoes, cut in half short ways
• 1 lemon
• vinaigrette or I often mix up Good Season Italian Salad Dressing packets
• mixed greens

Cook quinoa, bring to a boil 2 cups of water to 1 cup of quinoa with a pinch of salt, once boiling, cover and reduce to a simmer cooking until liquid is absorbed, about 20 minutes. Transfer cooked quinoa to a big bowl, add shallot, carrots, and vinaigrette to taste. Let cool. Mix in cherrie tomatoes and mixed greens, add more vinaigrette and squeeze on juice of one lemon.

*tilapia, pat tilapia dry, spread a thin layer of mayo over tilapia (I know! No mayo! but its a super thin layer, mostly just to moisten the fish) sprinkle Seafood Magic seasoning blend over it. Bake on an aluminum foil lined pan at 350 degrees for about 20 minutes.