It’s been a mad crazy week, so while I had every intention of making an elaborate Valentine’s cake, I settled on something more simple, like this Almond and Raspberry Tart. It’s easy to whip up and can totally pass for a Valentine’s Day dessert. It’s red from the raspberries after all. Unless you are my husband who insists, that just because it’s red doesn’t mean it can fly for a Valentine’s recipe.
Sure, so says me, the pregnant mama who is so giant and tight in the belly I feel like I’m gonna burst. This might surprise many of you (but then again, maybe not), but I don’t relish every moment of being pregnant. Don’t get me wrong. I love the end result and can’t wait to meet the little guy, but this pregnancy thing–not for me.
I know, gasp! But pardon me, the discomfort keeps me up at night, I’m short of breath all the time, getting on shoes is a chore and trying to find clothes to fit my short legs and big belly—not so easy. Alright, I’ll stop now, more so because I’m out of breath just reading that last sentence. Because if you ask me how I’m feeling, and I know you—take a seat.
But this is a food blog, so I suppose we should get to the food. But before we do—check out those sausage-size fingers in the first picture. Whoa! I let my babe talk me into that shot. Of course he thinks I look adorable—no complaints there. He’s the best. My point in telling you, I can never take credit for a shot I didn’t shoot. I love the way he styled the shot. Looks like all my gentle pushing on the photography is catching on, he’s developing a pretty good eye for all this.