I slept poorly last week, like a kid before Christmas, counting away the hours until Friday morning at 8:30. Eric and I got up, got Owen ready, and dropped him off at a friend’s house for the morning. Then, we headed over to my midwife clinic for. our. ultrasound.
And just moments after the ultrasound started, we found out that this little bump…
…is housing a little girl.
We couldn’t be more excited to be welcoming a girl into our family in a few months. For one thing, I will no longer be outnumbered in my own home (which, at present, is overflowing with trucks, tractors, and no fewer than 16 balls). And for another…baby girl clothes. Have you seen these things, hanging on their tiny hangers? I mean, c’mon.
I cannot wait to snuggle a baby girl. I cannot wait to see Owen be a big brother. To a girl. That is, if we can keep her fragile self out of his bull-in-a-china-shop way. We are so thankful that this little lady is healthy, as evidenced by the fact that she literally did not stop moving during the entire ultrasound. So, maybe she’ll be able to hold her own with Owen after all.
It’s a beautiful things to have pronouns back on our side. No longer is this baby an it or a him/her. But we are happily exclaiming she! her! hers! every time we have the chance.
And she has an appetite. I mentioned her penchant for Greek food last week, but this little girl is no stranger to the rest of the Mediterranean. Despite my first trimester’s aversion to anything containing garlic, especially anything even resembling marinara sauce, I now cannot get enough. And these simple Italian kebabs are just the key.
These couldn’t be easier. Thread some chunks of Italian sausage onto skewers, mingle them with some late-season tomatoes, onion wedges, fennel bulb pieces, and bell peppers, which just seem to get more peppery the more like fall it feels. After a little time on the grill, these kebabs are smoky, flavorful, and begging to be dunked in a pool of marinara, on their way to feed your every craving…or those of your little girl.
(recipe by Carpé Season)
(yields 4 servings)
This easy kebab recipe is a great alternative to your typical Italian dishes. The grill gives the sausage such a nice smokiness! Feel free to adjust the ingredients to your preferences!
1 lb. mild Italian sausage links, cut into 1-inch pieces
1/2 onion, cut into 1-inch wedges
1 to 1 1/2 c. tomatoes, cut into 1-inch pieces if large (I used whole cherry tomatoes)
1-2 bell peppers, seeded and cut into 1-inch pieces
1 fennel bulb, cut into 1/2-inch pieces
app. 2 tbsp. olive oil
salt and pepper
tomato sauce, for dipping
Heat grill to medium.
Alternating thread the sausage pieces, onion, tomatoes, fennel, and peppers onto skewers. Leave at least a 1/4-inch of space between items so that the heat can surround and cook them evenly.
Pour olive oil over kebabs, turning and using your fingers to coat each piece. Sprinkle with salt and pepper.
Carefully place skewers on grill, cover and cook, turning the skewers every couple minutes. The sausage pieces can be tricky and want to slide off - so be careful when turning. If one falls off, no big deal - just continue to cook it and then re-skewer it when done cooking.
Kebabs are done when sausage is firm and browned and vegetables are beginning to char.
Remove kebabs from the grill and serve with tomato sauce.