Waiting

These past 9 months flew by so fast, it's unbelievable. I have to soak in these moments, the beginning already seems like a distant past. I'm writing it in the past tense cause I'm ready, I am so ready I could have this baby today. She's a little stubborn though. I know it's super cozy in mama's belly but I've been trying to convince her it's going to be twice as much fun outside. The hospital bags are packed, the nursery is ready (photos coming very soon, there is just one tiny human missing), heck, I'm even excited for the labour, ha!. So, we really, really hope the lady will join us sometime next week. Worried that we may not have enough time we had a little photo shoot yesterday. Kamil did a great job (as usual) and I think the pics turned out great, I love them. 

And by the way dear girl friends/moms, do you have any suggestions how make hospital stay much better? I'm talking about little things that make it more comfy. If you do, I'd be grateful if you shared this secret. 

Waiting

These past 9 months flew by so fast, it’s unbelievable. I have to soak in these moments, the beginning already seems like a distant past. I’m writing it in the past tense cause I’m ready, I am so ready I could have this baby today. She’s a little stubborn though. I know it’s super cozy in mama’s belly but I’ve been trying to convince her it’s going to be twice as much fun outside. The hospital bags are packed, the nursery is ready (photos coming very soon, there is just one tiny human missing), heck, I’m even excited for the labour, ha!. So, we really, really hope the lady will join us sometime next week. Worried that we may not have enough time we had a little photo shoot yesterday. Kamil did a great job (as usual) and I think the pics turned out great, I love them. 

And by the way dear girl friends/moms, do you have any suggestions how make hospital stay much better? I’m talking about little things that make it more comfy. If you do, I’d be grateful if you shared this secret. 

What's for dinner - Pasta shells with ricotta cheese and bacon

A while ago we've teamed up with Termisil, a company which makes heat resistant glass kitchenware. We've been cooking and photographing various recipes every now and then which is kind of cool, plus it's a great motivation to actually make something more fancy than another soup or boring pasta for dinner. I haven't been the brightest cook recently (i blame the pregnancy of course) but Kamil's been a huge help and I don't know what I'd do without him. Not only does he take all the pictures (obviously) but he does half the cooking, too. 

Anyway, here's one of the recipes from last week. It turned out really delicious and it's rather hard to satisfy my taste buds these days. 

What you need:

20 pasta shells

250gr ricotta cheese

50 gr grated mozzarella

10gr bacon slices

big bunch of fresh basil 

tomato passata

salt & pepper

dry or fresh oregano

olive oil

100gr cherry tomatoes

What to do:

Cook pasta until it's al dente

Preheat the oven to 190C

Fry the bacon until golden and crispy and cut into small pieces

Mix together both cheeses, bacon and chopped basil, season to taste 

Pour the passata into a heat proof dish and sprinkle with olive oil and oregano

Stuff the pre-cooked shells with the cheese filling and place in the dish.

Cover with some more grated mozzarella and cherry tomatoes cut in half.

Bake for 25mins

Serve with fresh basil leaves. 

Enjoy!

What's for dinner - Pasta shells with ricotta cheese and bacon

A while ago we’ve teamed up with Termisil, a company which makes heat resistant glass kitchenware. We’ve been cooking and photographing various recipes every now and then which is kind of cool, plus it’s a great motivation to actually make something more fancy than another soup or boring pasta for dinner. I haven’t been the brightest cook recently (i blame the pregnancy of course) but Kamil’s been a huge help and I don’t know what I’d do without him. Not only does he take all the pictures (obviously) but he does half the cooking, too. 

Anyway, here’s one of the recipes from last week. It turned out really delicious and it’s rather hard to satisfy my taste buds these days. 

What you need:

20 pasta shells

250gr ricotta cheese

50 gr grated mozzarella

10gr bacon slices

big bunch of fresh basil 

tomato passata

salt & pepper

dry or fresh oregano

olive oil

100gr cherry tomatoes

What to do:

Cook pasta until it’s al dente

Preheat the oven to 190C

Fry the bacon until golden and crispy and cut into small pieces

Mix together both cheeses, bacon and chopped basil, season to taste 

Pour the passata into a heat proof dish and sprinkle with olive oil and oregano

Stuff the pre-cooked shells with the cheese filling and place in the dish.

Cover with some more grated mozzarella and cherry tomatoes cut in half.

Bake for 25mins

Serve with fresh basil leaves. 

Enjoy!