The Best Thing I Did Before I Had My Baby

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By far the best thing I did was prepare and freeze a ton of dinners. This is not new advice. But I took it with gusto and I am pretty proud - eight weeks after Sophie’s birth, we have one more frozen bag left.

Not only did this food sustain us when I couldn’t even remember how to use a can opener, it helped me prepare for her arrival. It helped to (finally) slow down, and savor that last bit of time “alone.” It allowed me to listen to podcasts like The Daily and Taste.

I made: chicken soup with orzo, butternut squash soup with apples, pasta e fagioli soup, pulled BBQ chicken, slow-cooker brisket, and turkey chili. The only thing I wouldn’t make again is the brisket, but it was still good. I was going to make three more recipes, but our darling Sophie arrived one month early. Side note: I liked the Dinner: A Love Story blog before I had a baby, and now I have developed a deep obsession with it. I want to hug Jenny’s first cookbook and read it every night. So many of her words speak to how I feel as a new mother, and how I want my family to be.

This would make the best gift for any new mom - make and freeze something delicious, write the date in Sharpie, and bring it straight to her freezer.

While we’re on the subject of food, Sophie has enjoyed quite a few restaurant meals already. I took her to Ristorante Morini for a ladies’ lunch before we went to The Met; we took her to brunch at Loring Place (new favorite NYC spot) and for a festive outing at West Village favorite Rosemary’s; she’s been to Heights Cafe and Gallito’s Kitchen in our neighborhood. NYC, in general, is a great place to have a newborn. I’m able to get out and about without feeling stuck in our apartment. If only I didn’t have to lug that stroller up and down so many stairs.

Part of me wants to show her the world; part of me wants to never leave the bubble of our cozy little apartment. I will always treasure this time.

Green Beans, Brown Rice, & Feta

I miss my kitchen so much when I travel. I am leaving for Texas tomorrow and am making lemon chicken and a salad as my "last meal." But this simple little dish is what I crave the most when I'm gone. I've had it three times this week. 

All you do is cook some brown rice, swirl the rice with olive oil in a non-stick pan (garlic olive oil is nice too), add some chopped green beans, a big handful of feta cheese, and a sprinkling of sea salt (but not too much, as feta is salty). Sometimes I'll throw on some Italian or Greek seasonings. This is the most comforting bowl. It's also perfect to bring on the plane. 

Here's another one of my favorite travel salads with quinoa, cranberries & pecans.