I’m now into the last two weeks of maternity leave, so this has been a week of firsts, lasts and letting go gradually. I am going back to work three days a week, so there will still be time for swimming lessons, walking to the park to see the ducks, and just lazing around on the living room rug. But it’s hard to ignore the fact that that our lives will necessarily be more planned and regimented from now on. Getting us both dressed and out the door for 7:30am, getting dinner on the table for us both, and organising shopping and deliveries will all be more challenging from now on. Considering a slow cooker, but also knowing that this is not a magic solution.
Fortunately, our last full week of freedom has been warm and sunny. We bought new shoes, went to Kew to see the magnolias in full bloom, rode around the supermarket in the trolley, and played on the swings in the park. The biggest hit with E for dinner (and lunch) was a very mild chicken curry with lentils and cauliflower. She’s been sucking it off bread, eating it by the spoonful and even getting her hands in the bowl and shovelling it in with her fingers. Our sea bass, potatoes and broccoli were summarily rejected in favour of more curry. I’ve also been hunting for some more prepare-ahead baby-led weaning options for when my preparation and imagination fail me (and pinning things I find here). Food52’s Cooking for Clara column is a good one – I made these baked beans this week.
* Earl Grey and Honey tea loaf – Justin Gellatly’s Bread, Cake, Doughnut, Pudding
* Moroccan carrot salad – Diana Henry’s A Change of Appetite
* Baked beans – Food 52
* Chicken stir-fry and broccoli with ginger – Fuschia Dunlop’s Every Grain of Rice (a library one this, but I think I may have to buy it myself – see also Sassy Radish on this book).
* Chicken Adobado – Thomasina Miers’ Mexican Food Made Simple
* Banana cake for First birthday monkey cake in a couple of weeks – Smitten Kitchen recipe
Without a recipe:
* Chicken stock
* Chicken curry, loosely from the Baby Led Weaning Cookbook
* Saucy Fish sea bass, with new potatoes and purple sprouting broccoli
* Burgers and wedges
* This piece on food in Homer, Alaska is a wonderful piece of writing, and is nominated for a James Beard journalism award (via Orangette)
* Apparently merveilleux are the new macarons
* Baking a cake for the first time can be daunting – here a cook (but not a baker) shares her worries
* The head chef at Yotam Ottolenghi’s Nopi restaurant left to be a school cook – inspiring stuff.
* Lots of sweet recipes appearing over Easter: carrot graham layer cake (graham crackers are more or less digestive biscuits); Ottolenghi on chocolate; Diana Henry on pistachios
* Lizzie at Hollow Legs has a new book out on Asian cooking – she lists her 5 essential ingredients here. (I must make another trip to Chinatown soon).