I love that my daughter fights against me. Me and anyone and everyone.
I love that she’s opinionated, strong willed and outspoken.
I love that she stands up for what she believes in, and she believes she’s the most important person in the room.
I love that her self confidence shines from every pore, that she loves her body and rejoices in her flaws.
I love that she completely owns her anxieties and depressions and will talk about them to anyone who asks.
I love that I have so much hope for her future. Hope that she will have the strength to fight any gender discrimination she faces when she goes to work. Hope that she will be able to fight off any sexual predator, that she will own her sexuality and wear it with pride, that she will never allow herself to be slut-shamed. Although I hope more that she’ll never have that experience.
I love that she’s so brave that she told her science teacher off this week. There was an incorrect answer to a question in a recent test, so she pushed back. She got the extra mark, and got them to change the question for future tests. She also got the top mark for the test.
I love that she doesn’t accept when things are wrong, that she doesn’t back down, that she’s so smart that she can argue her case. And that she gets her own way.
I love that she’s an amazingly mature teenager, with incredible depth and insight.
I love that all of these things will make her an amazing, strong, forthright, outspoken, honest, opinionated, willful, NASTY woman (with thanks to Hillary Clinton…).
I love my daughter. She’s awesome.
4 CHEESE PASTA BAKE
This is my daughter’s favourite dinner. Actually, if I’m honest, it’s macaroni cheese, but really. This is much more fancy, and about the same amount of work. If I was Italian it would be Macaroni Quattro Formaggi, but I’m not, so 4 cheese pasta it is. Enjoy.
500g dried pasta
2 x bay leaves
1/4 cup flour
2 tablespoons thinly slice sage leaves, plus 12 extra
250g sour cream
150g blue cheese
100g ricotta cheese
50g parmesan, finely grated
- Cook pasta in salted water until al dente
- Heat milk and bay leaves until hot
- Melt butter in saucepan, add flour and cook 1 minute
- Whisk in hot milk and sage and keep whisking until thickened
- Whisk in sour cream, blue cheese, ricotta and mozarella
- Simmer until cheeses have melted
- Season to taste with salt and pepper
- Mix cheese sauce and pasta
- Pour into baking dish and top with parmesan cheese and remaining sage leaves
- Cook in 200°C oven until golden (about 30 minutes)