On July 4th, the newest addition to our family, Ruby Elise, made her arrival. I gave birth to her in our home, assisted by the same wonderful midwife who delivered Zane just over two years ago.
Things so far have been…not horrible. Relative to my last experience with a newborn these first few weeks have been immeasurably easier, thanks in large part to a gracious, loving group of friends I feel indebted to and infinitely thankful for.
Know what else I’m thankful for? Not being pregnant anymore. This pregnancy felt like one long, mean, practical joke as one pain or discomfort followed the last, culminating in the last two nights before labor characterized by ALL OVER BODY ITCHING. I didn’t even know that was a potential pregnancy symptom, but sure enough it is.
It’s also uplifting to have my appetite back. Don’t get me wrong – when I was pregnant I had to eat more food, but I didn’t crave it and flavors were muted. It made it hard to do my work, yes, but even more impactful was the dulling effect on my day-to-day life. I am PUMPED that eating is actually fun again.
Now that food tastes amazing and I’m hungry all the time, catching up on everyone’s recipes has been awesome/torture. Here I’ve narrowed down the most tempting creations my fellow bloggers have posted over the past month (or so…):
I made this gluten-free cherry clafoutis from Kimberly Hasselbrink’s Vibrant Food and it was devoured by company. (Recipe via Local Milk)
I pinned Ashley’s feta & herb chickpea quinoa sliders to make at our next party, but really I just want someone to bring them to me right now. (Not-so-subtle hint to my Brooklyn friends…)
I’m a sucker for porridge recipes. It’s like I never grew out of my days of following healthy living bloggers and their endless iterations of oatmeal. I practically swooned over this vanilla bean millet porridge with lavender strawberries and super seeds on The First Mess and can’t wait to try all three breakfast oatmeals posted this week on Green Kitchen Stories, especially the carrot & rye version.
Dine X Design is my latest blog crush, exemplified by this parmesan dutch baby with truffle salt honey contributed by Sarah from The Sugar Hit. She always makes me want to use multiple exclamation points.
I want to put Blogging Over Thyme‘s strawberry glaze on everything.
I love blogs like My New Roots and Earthsprout that provide nutrition information in a motivational and beautiful way, although these matcha frappes from the latter are on my to-make-asap list regardless of health benefits.
And my absolute favorite over the past several weeks is Eva’s jaw-droppingly gorgeous post full of rich images of central Thailand plus a recipe for coconut milk custard.
Would you believe this is the first time I’ve ever prepared portobello mushrooms at home? I’m a pretty frugal grocery shopper – with the occasional regular splurge on some of my favorite foods I know I will feel are worth it – and portobellos always seemed a little on the pricey side. Making these open-faced grilled portobello sandwiches put them on my regular shopping list, though, because they are so substantial + richly delicious it only takes one to make a meal.
In this case it’s a grilled meal, piled high with summer vegetables and pulled together (literally and figuratively) with a garlicky rosemary white bean spread. Complete on its own, I added one of my favorite ingredients to make it even better. Get the recipe and my little enhancement on Recipe.com.
In case you missed it, last week I had a recipe on The Kitchn for a cold lentil salad with cucumbers and olives, and a few words attempting to persuade you to make lentil salads in general this season. In this case I made one large batch of the same recipe, but I often prefer to cook up a big pot of lentils to use throughout the week with various other add-ins and dressings.
This version with crunchy cucumbers, briny olives, fresh mint, and creamy ricotta tossed together with a sherry vinaigrette is one I come back to every year; in fact, I originally published the recipe on my old (now deleted) blog. These are my favorite dishes to share – the ones that become a comfortable part of my kitchen living, drifting in and out of rotation based on season and mood. I hope you give the recipe a try or that it prompts you to pull together a cold lentil salad of your own creation.