These cookies you see above are studded with zesty lemon and lime with little hints of fresh thyme throughout the sweet biscuit. Oh my…Joy the Baker you have done it again!
At first glance I thought this bread pudding recipe was much too difficult to complete. I was imagining making a custard of sorts, tempering that with chocolate, baking in a water bath. It was too much for my sleep deprived brain to pull off. As I read through and started to actually process Joy the Baker’s recipe for the fifth time (insert new Mom, no sleep, blah blah, here) and somehow it suddenly seemed less daunting and completely manageable. Maybe I was delusional? There were no zingers in this recipe – no fussiness, no frills. I threw on the Moby wrap, added in NQG Bebe and I got to work.
This is really happening, friends! I am typing my first food post since the arrival of NQG Bebe. I am typing fast as I am want to do with all things lately. Eating, sleeping, house things, cooking…you never know when the baby will rouse to eat again! In an effort to calm and slow things down I stepped into the kitchen yesterday as the baby slept (a miracle!). I knew I could tackle an elaborate recipe but needed something – anything – to feel human again.
<Insert Sundays with Joy recipe from a long time ago – Cocoa Almond Granola>
You may, or may not, know we have been getting into the swing of parenthood in the Not Quite Gourmet home. I wanted to take a moment to share with you the incredible journey we have been on from our delivery until today. I want to share this in a way which may help others but also keeping some things personal – for just us. Have the past 17 days been easy peasy? Not quite! Have there been moments of pure blissed out goodness? Absolutely! Read on for a story about a beautiful time and one of the most difficult times I have weathered in a few years.
Not Quite Gourmet is on a break. We welcomed our little son into this world on August 12 at 7:59 in the morning. It was a beautiful, calm, peaceful cesarean birth. To let the word ‘son’ roll off my tongue is incredible. This little one who grew inside me, danced, squirmed and flipped – he is finally here! I am overwhelmed in the most positive of ways (although that has not always been the case over the past 12 days!), filled with a wide range of emotions and simply cannot believe how very lucky we are. All are healthy, well and learning to love short bursts of sleep, being excited over the various stages of poo diaper changes and completing tasks with one hand and arm. I am slowly learning how to navigate down a few new roads – starting with Parenthood, a left onto Motherhood and a long detour down Adventure that goes on forever and ever.
Fear not, as soon as I recover from NQGBebe’s birth I have some ideas for the kitchen! When I have a spare ounce of energy (and I am determined that one day I will have at least one ounce of something other than milk), I will head back into my favorite room in the house. This time I will have a sidekick in a pram by my side. Until that time, I will be snuggling this little boy and enjoying every moment.
The warm, sunny summer day was leading toward a darkening sky and with it the temperatures dropped. I knew rain was not far behind – grilling out on this particular night was not the best option. Luckily, I came across this recipe for crispy peanut tofu stir fry recently from The Minimalist Baker and knew I had to make it. For starters it contained peanut butter …love. And secondly, I could add in seasonal summer veggies? I was hooked…line and sinker!