My daughter fell off the bed on Monday. She broke her leg. The femur. The big bone. I had my first taste of true motherly panic. God, she is only 9 months old. Every time I have to explain the cast, people pout out their lip and say, “Poor girl.” What I HEAR them saying is, “Irresponsible Mom. How could you have turned your back to your daughter while she was on your bed?!”
My mother and mother-in-law reassure me that this is just the beginning. That made me feel better. Until she turns 12 and can’t do that pirouette in dance class that all the other girls are doing because her mom let her break her leg when she was an infant.
Actually, the doctors say she will recover just fine, she will just walk a little later than most children her age. I guess this is good for me then, she can’t leave my sight for just a little while longer…and we all know now I won’t leave hers.
When someone is hurting in my family, we heal with food. So like a good mother, I made a batch of one of her favorite foods so far…
3 c chopped spinach
1 can quartered artichoke hearts
1/2 c shredded Parmesan cheese
1/2 c cottage cheese
2 eggs, beaten
3 sticks of string cheese
1 tsp salt
2 tsp garlic powder
1 tsp onion powder
6 dashes of hot sauce (optional)
1/2 c Italian breadcrumbs
2 c Italian breadcrumbs
Preheat oven to 375 F. Chop artichoke hearts into small pieces. Cut string cheese lengthwise and slice in to small pieces. Pour 2 c Italian breadcrumbs onto a plate. In a large bowl, combine spinach, artichoke hearts, salt, garlic powder, and 1/2 c Italian breadcrumbs. Pour beaten eggs over mixture. Mix together well until eggs are fully incorporated.
Form 1″ balls. Roll in plate of breadcrumbs until entire surface of ball is covered. Place on baking sheet covered in tin foil. Bake for 15-18 minutes until tops are golden brown. Serve Immediately.
Great dipped in Marinara Sauce!