Maternity leave is almost over and it has been both better and worse than I expected. One thing that I didn’t expect, however, was just how much cooking I would do when stuck at home for 12 weeks with a baby and lots of pent up energy.
The last 3ish months have given me the opportunity to try making:
I’ve gotten to give canning a shot – I actually processed the jars of pickles and salsa to make them shelf-stable, but opted to leave the jalapenos in the refrigerator instead. With the amount of work that went into making those jars of salsa and pickles, I told the DreadBrewer that we’re not touching them until the dead of winter when there’s not a fresh tomato or cucumber to be had. (So if we’re dead of botulism in January, you’ll know why…)
I’ve also made but didn’t photograph: cherry pies, an awesome salmon and lentil recipe (thank you, Schmiddie!), a bunch of loaves of homemade bread, whipped cream angel food cake for Mom and Meme, postpartum baked ziti and chicken and biscuits for Kristen, and a giant loaf of Stollen for the DreadBrewer. (He will single-handedly eat the entire two pound loaf in a matter of 2 to 3 days. It’s amazing to me that he is the size he is, given his voracious appetite.)
It’s been nice to have the time to try my hand at some new recipes and techniques. But it has certainly not been friendly to my efforts at getting back to pre-pregnancy weight. I think my waist line (and my budget!) will be thankful when I get back to work and can’t spend all day thinking about what I should make next.