On our way to the airport from Denver to Utah we had suitcases and kids maxed out in the car. Before we left I jumped in the very back of the Tahoe to hand my son his backpack and then plopped myself down in the middle seat on the way to the airport.
We pulled up curbside and as I stepped out of the car I felt my bare foot hit the asphalt.
I forgot to wear shoes to the airport. I FORGOT to wear shoes to the airport!
Who does that?
In a moment of panic I pictured myself walking through security and boarding the plane with my ugly, unpedicured bare toes.
Then I looked at my husband who gave me the same look he gives the kids when they do something stupid like write on the wall with a permanent marker. Not anger, just…,”are you kidding me?”
“I have no shoes”, I said.
“I can see that,” said my husband realizing from now on he would have to do a shoe check not only on the kids but on his wife.
He told me to pull some out the bags we were about to check. Of course the only ones accessible weren’t airport walking shoes. The only ones in reach were go-on-a-date-with-my hubby-shoes that hurt after ten minutes of walking. Learned my lesson…
Since I’m going to be lumped in with the kids from now on, I thought this kid-friendly fare was appropriate.
|Pepperoni Caprese Pockets|| |
- 2 tomatoes, seeded and chopped
- 8 ounces fresh mozzarella cheese, cut into ½-inch cubes
- 2 ounces pepperoni slices, cut in strips
- 1 tablespoon seasoned bread crumbs
- 6 teaspoons prepared basil pesto
- 6 pita breads with pre-cut pockets
- Fresh basil
- Pat chopped tomato dry with paper towel. Place in a medium-size bowl along with mozzarella cubes, pepperoni strips and bread crumbs. Stir to combine.
- Spread 1 teaspoon pesto on inside of each pita pocket. Spoon an equal amount of the tomato and mozzarella cheese mixture, about ⅔ cup, into each pita pocket.
- Place upright in a small baking dish and microwave on high for 1 minute until warm.
- Garnish with basil and serve immediately. Makes 6 servings.