Yes. We are alive! Whew. I feel like I have been so busy with our little one in addition with keeping up our household and getting some zzz's. I really do not know how other new mothers have time to blog with a newborn. It has really been the last thing on my to-do list EVEN though I miss it terribly.
On that note. As of December I will no longer be with Foodbuzz so if you have visited me through that search engine, consider adding my blog to your reader or liking Opera Singer in the Kitchen on Facebook! I will be updating the blog because I am way behind and I have some giveaways and reviews. I will be joining the BlogHer community and seeing what all they have to offer.
We have been entranced with our darling angel. She loves baths even though she is not a fan of them when she is fussy and only wants to be held. It has been a week since all our family has left our home. It had been 2 1/2 weeks of family visits and help that was VERY welcomed. I have yet to really feel like cooking or to feel inspired. I have to remind myself to eat despite feeling the rumbling of my tummy. Ryan is great about making breakfast and even some dinners as I prompt him with the staples we have in the pantry, freezer, and refrigerator.
I happened to mention in the last post that I was going to be monitoring the foods I ate in order to prevent Julianne from having excess gas. I started reading The Happiest Baby on the Block and I am so loving the tips it gives for calming a fussy or angry baby. I find that Julianne is the happiest when I calm her and place her in my Moby wrap or sling. She zonks out immediately!
I have been craving coffee like mad lately and I have been going back to drinking Teeccino, a coffee substitute made from roasted barley, dried fruits, and other grains. It is very delicious and it can be brewed in a coffeemaker like coffee. I am not quite sure if it irritates Julianne's tummy but coffee is definitely a big NO for her. Sigh.....I repeat to myself that this too shall pass!
I have been really missing beans, cauliflower, broccoli, onions, garlic, tofu, but I am eating plenty of eggs, spinach, kale, bok choy and other veggies. For the time being I am just monitoring how Julianne reacts to what I ingest. It is amazing but I have had contact with many mothers that had no clue that the foods we eat affect the baby's mood and digestion. It makes me sad to see my baby cry in pain because she cannot expel her gas. I get frustrated at myself for self-control but then I ask God to give me strength. I take each day one at a time.
Well, Julianne was baptized 2 Sundays ago and she was lovely. We thank God for entrusting us with our little treasure because we have been given a big task to bring her up to give glory to our Creator. It makes me happy and nervous at the same time but God never gives us more than we can handle so I know He will be with us in every step.
Before I close this post, I leave you with a recipe I meant to post but never did since I checked into the hospital to have Julianne. If you are looking for a unique dessert for Christmas this plum tart would be perfect. It is dense, moist, and flavorful. Oh, did I mention that it was vegan? I took Ina Garten's recipe and veganized it and it proved successful.
Plum Cake Tatin
adapted from Ina Garten's recipe
- 6 tablespoons (3/4 stick) Earth Balance "buttery" sticks, at room temperature, plus extra for greasing the dish
- 10 to 12 purple "prune" plums, cut in half and pitted
- 3/4 + 1/2 cup Coconut Secret Nectar, divided (or use agave nectar)
- 2 flax seed "eggs" (2 Tbsp Flax seed meal + 6 Tbsp warm water)
- 1/3 cup So Delicious plain Greek-like yogurt
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 cup whole wheat white flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
Pour 3/4 cup the coconut nectar or agave nectar evenly over the plums.
Meanwhile, cream the 6 tablespoons of butter and the remaining 1/2 cup of coconut nectar or agave nectar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and add the flax "eggs". Add the Greek-like yogurt, zest, and vanilla and mix until combined. Sift together the flours, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature.