This was positively not supposed to happen today.  I had a plan.  I am dependent on my plans.   For this, I blame my children.

Pre kids I could’ve won awards for flying by the seat of my pants.  Always down for whatever.  Always willing to juggle around my days.  And top notch at getting side tracked and staying up into the late hours of the evening in order to complete the most important task that needed to be done that day.  Procrastination was a strong suit of mine.  It still is, but there is now a schedule.  That part has just got to stick.

I’ve got naps to depend on.  Quiet time to savor.  Meals have got their 3o minute window that just won’t budge.  And that 1.5 hour block of nap/rest time in the afternoon is what I bank on.  For laundry, meal prep, writing, photography, organizing, cleaning…and, drumroll, please…QUIET.

Look, Mom!  I’m a planner!

So here was the schedule for today:

Georgia’s dance ‘parent observation/show’ in the morning.

Head home for lunch to test out this crostini idea I had so I could revise as needed to get it to you before your New Years Eve gathering.

Rest time which would consist of laundry, cleaning up the house, wrapping gifts, edits for a side job, an Amazon session for last minute gifts (I told you I am a procrastinator), writing you all a quick blog post about a low sugar, no-flour Peanut Butter Blossom recipe and dinner prep so that we can get to Georgias Christmas program tonight.

And here is what is actually happening today:

Georgia’s dance ‘parent observation/show’ in the morning.

Head home for lunch to test out this crostini idea I had so I could revise as needed to get it to you before your New Years Eve gathering.

And this is as far as I have gotten.  Rest time is about 10 minutes away from being over.  But that lunch?  It turned into photos.  And editing.  And writing this post.

Because my old self is back.  I am flying by the seat of my pants!  None of that other stuff on the list matters.  This recipe?  For you?  IT MATTERS PEOPLE.

It’s photo overload.  Because, I am just going to let the pictures speak for themselves.  Make the crostini ahead of time.  Make the balsamic glaze and store it in the fridge for up to a week.  The rest is just store bought goodies.

Pile that all together and the ball has officially been hit over the fence.  Out of the park.  Over the river and through the woods.

GET.  IN.  MY.  BELLY.

notes: looking for a gluten-free, low carb option? skip the bread. smear the goat cheese on the prosciutto and roll it up with sliced pear inside and drizzle it with the balsamic glaze. SO good!

 

Sweet and Savory Crostini

Ingredients

3/4 Cup Balsamic Vinegar

1 Large Loaf of French Bread, sliced into 1/2 inch thick pieces

1/2 Cup Olive Oil

8 Ounces Garlic and Herb Goat Cheese

6 Ounces Thinly Sliced Prosciutto, broken into large pieces

2-3 Ripe Pears, thinly sliced

Directions

Place balsamic vinegar in a small saucepan and bring to a boil. Reduce heat to medium low and let simmer for approximately 10 minutes or until vinegar is reduced by about half (it should be able to coat a spoon). Remove from heat and chill in the refrigerator for up to 1 week.

Preheat oven to 425. Brush both sides of the sliced bread with olive oil and lay on two baking sheets in a single layer. Place in the oven and cook until just lightly toasted, about 5-6 minutes, turning halfway in between cooking. Remove and let cool completely. Can be made 1 day ahead and stored in an air tight container or plastic bag.

Smear the goat cheese among the sliced crostini, top with prosciutto and sliced pear and drizzle with balsamic glaze.  Makes 20-25.