So that last meal that I was supposed to make before the arrival of RB? Yeah, that didn’t happen. Exhaustion, anxiety, and hunger overruled and if I remember correctly we had take-out. Following that, a friend of mine graciously decided to cook a variety of meals for us to stock up our fridge and freezer for our new home-with-baby days (thanks Brice!!). I actually didn’t start back cooking again until last month because the food ran out and as we all know, eating out is a luxury that can be soo expensive. Eating out more than once or twice a week? My husband works and I’m currently a stay-at-home mom – ain’t nobody got time for that lol.
Before I regale you with tales of food, let me take a huge moment to gush over the 14-15 lb baby who is currently napping next to me in his rocker. Terrence Avery Younger was born on March 17th at 1:47pm. Our rainbow baby will be 3 months this month!! Time. Is. Flying. We’ve survived the newborn stage that comes with no sleep, blowouts/diaper leaks, growth spurts and fussiness, the first date night out while leaving the baby with one of the grandmas, and the 1st set of vaccinations. He’s beautiful – he’s a good mix of Tony and I and he has my nose. The wonder of genetics, huh?
Being the mom of a rainbow baby is an ongoing experience of various emotions but I can proudly say that I am the mom of two beautiful little boys, one living and one in heaven, who have taught me so much in the past year about faith, love, and life in general. I know Terrence is going to grow up fast but my constant prayer is that he doesn’t grow up too fast. I’m in love. We actually just had a Sip & See party for him this past Saturday and while (thanks to Wegmans) I didn’t have to cook everything that was on the table, I had to go all out dessert-wise and make Sally’s marshmallow-filled s’mores cupcakes – fudgy chocolate cupcakes with a marshmallow filling, topped with milk chocolate icing, crushed graham crackers, and toasted marshmallows. Totally drool-worthy. Everything from Sally’s Baking Addiction is drool-worthy. Go check her out if you haven’t already. Warning: you may become obsessed.
So that leaves food – on the home front, there’s frittatas, dijon chicken, baked salmon, and the list goes on. All in all, I think I cook at least twice a week now which isn’t bad. When Terrence is napping, I’m running around the kitchen to get it done before he wakes up. Thankfully, his naps are 1.5 to 2.5 hours long.
I’ve joined the team at WeCook Inc, a new startup that provides individuals and families with great meals by providing delivered groceries and meal prep service via personal chefs like myself. As a company grows there’s always room for improvement, but so far they’re doing a great job. I’m definitely happy to be working again, especially since it doesn’t interfere with my daily duties of being a mom. My business Foodtellect Personal Chef Service will also be in the works once all of the legal aspects and marketing tools have been established. Lastly, yours truly is hosting another Feastly dinner next month on July 18th. The theme is summer seafood lovin’ and the menu along with everything else can be viewed here. $38 for four courses (3 of which are seafood-centered) is pretty decent so if you’re free and interested, go book a seat so you can come on out and eat :).
Beautiful little baby? Check. Food? Check. In the next few months I’ll be making baby food. I’m so not ready.