


Steele.12 oz bow-tie (farfalle) pasta
3 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 bag (10 oz) spinach, tough stems removed, leaves torn bite-size
1/2 tsp each salt and pepper
1 pt cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/4 cup shredded Parmesan
1. Cook pasta according to package directions. Drain and transfer to a large bowl; set aside.
2. Meanwhile, heat 1 Tbsp oil in a skillet over medium heat. Add half the garlic; cook 30 seconds. Add half the spinach and 1/4 tsp each salt and pepper; sauté 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Transfer to bowl with pasta.
3. Add remaining 2 Tbsp oil and rest of garlic to skillet. Cook 30 seconds. Add tomatoes and remaining 1/4 tsp salt and pepper. Cook 1 to 2 minutes, or until tomatoes release their juices. Add to bowl with pasta.
4. Add remaining ingredients to bowl and toss to combine.

Dinner on the floor of the hotel room. Bryson figured out he could use his feet to make himself rock back in his booster seat. Such fun!
He loved this fountain in the courtyard. He was thrilled when he could finally find a spot that was tall enough for him to reach the water.
When Bryson and I came in from out side my dad was holding this little girl, Emerson. Bryson did not like Grandad holding any other baby. Bryson even tried to push her away.
Bryson had a late night. You would have thought he would have slept the whole way home but no. He really wore Brian and I out trying to keep him entertained on the way home.