Happy Holidays! I can’t believe it’s December…and that I only have a 10 month old for one more week. That means I will have an 11 month old for only one month and then boom…my baby is a year old and not such a baby any longer. Insert all the crying emojis.

10 months has been the most fun yet. Considering it has coincided with the winter holiday season it has also been the busiest yet. Amelia is now crawling and starting to pull up and clapping and pointing and doing some baby signs and eating EVERYTHING…all in the last month. I am equal parts proud of all the new developments, excited for the things to come and nostalgic for the days that we first brought her home from the hospital and I didn’t quite know what to do with her. Those days sure don’t seem like almost 11 months ago. And back then I couldn’t imagine being where I am now. Time is funny like that.

A few weeks ago Amelia and I had a visit from my two best friends from college, Anna and Michelle. They are also some of my favorite traveling companions as you’ll remember from Maine, Canada and even as far back as China!

The three of us lived together our last two years of college and they are some of my very favorite people who hold some of my very favorite memories. Lots has changed since those days, but when we are all together its just the same as it always was. This visit was extra special because not only was it the first time the three of us have all been together again since we went to Maine, but they also got to meet and spend more time with Amelia! Seeing your best friends loving your children is pretty incredible.

Our visit was low key and just right. We went to dinner, lounged around the house, took Amelia shopping, ate chili and watched football and did lots of watching the baby in anticipation of her starting to crawl. Despite Anna and Michelle’s best efforts to teach her she still waited another week or two to start. A for effort guys!

I ended that weekend with a profound sense of appreciation for old friendships. I am always thankful for the wonderful people I get to call friends, but lately I have been overcome with the knowledge of just how precious my female friendships are. I exchanged Christmas presents last night with my two best friends here, Justice and Lindsay. I ended the evening with a profound sense of appreciation for new friendships too. Justice and Lindsay made Hilton Head finally feel like “home” and I cherish the time we spend together. Reuniting with Anna and Michelle also feels like coming home. I always say I would rather be with Robert than anyone else in the world, and I would, but the older I get, especially in this season of new motherhood, the more I realize that time with these girls is also necessary to my health and happiness. How lucky I am to have all four of them and a few other wonderful women who also fall into this category ❤

When Anna and Michelle were visiting I decided to make a clean out my fridge inspired frittata with some leftover mozzarella and cherry tomatoes that Amelia had decided she was ambivalent about. I threw in some prepared pesto and this Caprese Frittata was born.

If you want to impress your guests over the holidays, this is an easy recipe that looks and tastes much fancier than it actually is. It earned me lots of undeserved compliments from those two, but that’s probably another perk of those wonderful, old friendships 🙂 Enjoy!

Caprese Frittata

Ingredients:

8 oz Cherry Tomatoes

1/2 Onion, Diced

Prepared Pesto, 2-3 Tbsp

8 oz Fresh Mozzarella, Diced

1/4 Cup Grated Parmesan or Italian Blend Cheese

6 eggs

1/4 cup Milk or Cream

Fresh Basil for Garnish

Directions:

1. Preheat oven to 400. On a foil lined baking sheet, toss your tomatoes with a drizzle of olive oil and salt and pepper. Roast in oven for 15-20 minutes until soft and bursting. This can be done ahead of time to save time.
2. Heat a drizzle of olive oil in an oven proof pan over medium heat and saute diced onion. Salt and pepper. Once onion is soft, add tomatoes and toss for a few seconds more.
3. In a medium bowl, beat eggs with milk or cream, pour over tomatoes and onion.
4. Add diced mozzarella to pan. Swirl prepared pesto throughout pan. Top with shredded parmesan or other cheese. Cook over medium heat until edges begin to set.
5. Once edges have set, transfer pan to 400 degree oven. Bake for 10-15 minutes until frittata is completely cooked through. Enjoy!