I’m hoping to remedy the lack of new recipes appearing here, because I have several great recipes to share with you, new ones that have emerged from a new necessity to make meal-planning and preparation a little easier, less time-consuming and good for Theo.
When I received my February edition of Bon Appétit Magazine, I cheered. I love that a food magazine is promoting a healthyish way of eating, not as a diet or deprivation, but as a balanced pursuit of enjoying delicious food and feeling good. As anyone who reads this blog knows, I love food. And while I am trying to consciously reduce my consumption of animal products this year, I don’t believe any food should be off limits. Food should be delicious. Food should be pleasurable. Food should be comforting. Food should be nourishing. Food should be shared.
There haven’t been a lot of recipes appearing in this space lately, have there? It’s not because I’m not cooking. I am. But how do blogging mamas find adequate time to test a recipe and measure ingredients and take thoughtful photos and write an interesting story and get it posted before that dish goes completely out of season? I haven’t quite figured out how to do it yet.
When Theo was born, he spit up quite a bit and was very gassy. He didn’t spit up enough to be diagnosed with reflux, but enough that I was concerned that something in my diet was bothering him. When it comes to food sensitivities in your breastfed baby, it can be a frustrating process to diagnose what’s making your little one uncomfortable. If you Google it, you’ll find everything from dairy to cruciferous vegetables to citrus fruits on the list of problematic foods.
As I mentioned in my last post, I’ve decided not to go back to work, at least for now. Before Theo was born, I wasn’t sure if I would want to still want to work on projects part-time, or if i would want to be a full-time mama. I’m not really surprised that I love it–the day-to-day rhythm of nursing, rocking, holding, playing, tickling, giggle-inducing, soothing and snuggling. It’s such a blessing to be able to make the choice to devote my days to Theo, and I don’t take it for granted for a second. Thank you, my dear Elie.
I fully intended to share this recipe before last weekend, but the week took some unexpected turns. Last Tuesday, two days before my due date, I somehow managed to fall off one of the bar stools in our kitchen, mostly catching myself on one knee and the side of my face. Although my belly didn’t take the brunt of the fall, it did hit the floor, so needless to say, we were a little scared.
When Elie and I first started dating, we had an agreement: I would cook and he would play guitar while I cooked. It’s been a successful arrangement, one that makes us both happy. But every now and then, Elie gets the urge to make something sweet. I bought him an ice cream churn for his birthday, and he’s become quite the ice cream maker, perfecting chocolate peanut butter (our favorite) and butter pecan. He once tried to make caramels, but all the butter separated. It was a happy accident, because we were left with a really rich, delicious version of Tootsie Rolls. But his signature treat is Pecan Roca, which he has started making once a year, around the holidays.
This past weekend, our home was filled to overflowing with many of my closest women friends and family, here to celebrate Bubbles and my transition to motherhood. I felt like my heart might burst with love. It’s an unbelievable feeling to be entering into this new club, and I’m beginning to feel a new appreciation for my own mom and her fierce protectiveness of me. Mom hosted the shower, and I will be sharing more pictures and details soon. In the meantime, I have a few third-trimester pregnancy updates, and a recipe for these cold, blustery days and nights.
I’ve been fighting it, but I have finally accepted that one of the only ways I’m going to eat my vegetables during (at least this phase of) my pregnancy is if they are hidden in smoothies, pasta or dessert. I have officially turned into a three year-old, at least when it comes to mealtime.
I’ve been trying my best not to eat too many sweets during my pregnancy, but I think this baby definitely has his or her father’s tastebuds! We’ve been putting Elie’s birthday present, a home ice cream maker, to good use, with chocolate peanut butter being the winning flavor. That’s deadly, because freshly churned ice cream is just so easy to eat by the spoonful. And licking the beater doesn’t really count, right?