Antipasto Loaf
Had some sad news today about the lovely lady who was Madeleine’s school crossing guard. She passed away on Monday from the side effects of Cancer treatment. I can’t say what it is exactly that is effecting me so strongly. I have been overwhelmed with sadness and grief today…seems there may be a few things underlying the surface here.
I didn’t know her that well. We had a little 2 minute chat each day as I walked to or from school with Madeleine, which I enjoyed–she always had a little gem to share. She had a beautiful smile and a kind word for everyone. She will be missed, no doubt, the children will be sad she isn’t coming back this time.
But I think there is something deeper here, that sometimes is only revealed by an unexpected death or other major event.
A sense of longing to get this life moving closer to the dream. A sense of urgency to get out of the rut, and not get so bogged down with the daily grind that I forget to experience the joy in each day or forget where it is I am going. A sense of sadness that I have already let time slip by…waiting…for what? More money, more time, a better situation…???
I guess what it is I am getting at here is what are you waiting for? We have this habit of waiting…for a special occasion, waiting for the right time, waiting….waiting…waiting…
So–no more waiting–pick your fanciest dinner, set the table, invite the company, indulge in your favourites..today, tomorrow, every day.
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Here is one I have only made for company–although I’m not sure why, it makes such a great sandwich for lunch or picnic. Next time I make this, it will be just for us…I’m not waiting any more.
Antipasto Loaf
1 baguette
1 block cream cheese (room temp)
3tbsp pesto
1/2 cup sun dried tomato(in oil) drained and chopped
1/2 cup marinated artichoke hearts, drained and chopped
2 tbsp fresh grated parmesan
2 cups baby spinach chopped coarsely
Cut baguette in half horizontally and remove a little bread from the centre of each half. Mix cream cheese and pesto until well blended. Spread evenly on bottom of both halves.
Top bottom half with tomatoes, artichokes, parmesan and spinach. Top with other half of baguette, press firmly together. Wrap tightly in plastic wrap and refridgerate up to 24 hours. Slice and serve.
