Somehow Matt and I managed to accumulate about 7 hours of sleep between 1am when we went to bed and 8:15am when Mazen woke up. I was very thankful that early morning wake-ups were snuggly and brief and we started 2013 as rested as parents can be with a four month old.
My first trimester pregnancy cravings were cheese (LOTS of cheese!), ground beef, milk, OJ, bagels and cream cheese, among other things.
My breastfeeding cravings include: eggs. LOTS of eggs! Thus, I had eggs on the brain and our seedy sourdough just wouldn’t make good French toast. So I scrambled ‘em! 2.5 eggs for each of us.
Plus crunchy toast with vanilla almond butter
And fresh fruit
A few hours later we made like chickens and crossed the road for a New Year’s Day brunch hosted by our neighbors. They throw the best parties, and their house was packed with friends and food.
Potluck is the way to go!! I love how much variety comes with a potluck event. Everyone was encouraged to bring any leftovers (or freshovers) they had on hand, and they had everything from Christmas cookies to smoked salmon to chili, homemade bread, quinoa salad, fruit salad and more. It was quite the spread!
I had this plate plus a few more nibbles of cookies before we left. I thought I was done with the cookies, but I guess I had to have one last affair! Looooove smoked salmon, and that cornbread + scone pair were both outstanding. Yay for black-eyed peas on NYD too!
After lunch Maze and I walked Matt down to the bakery to do a few business things before production starts up again tomorrow. We took the long way home and covered about 3.25 miles on foot.
Playtime happened later. He made friends with a panda and practiced rolling over.
And for dinner, we had an awesome combination of flavors: sweet potato gnocchi, pork, walnuts and collard greens.
The gnocchi were from our Whole Foods, which has a fresh pasta bar. They have everything from pumpkin ravioli to whole wheat pasta, and I’ve been meaning to try it for ages. These sweet potato gnocchi were awesome! We boiled them and then sautéed alongside two pork chops from our freezer cut into cubes, a handful of walnuts and served all that over steam-sautéed collard greens. Everything had a mild butter-smoked maple flavor infused throughout.
Two thumbs up for this combo of flavor and texture!
Going to bed early tonight – despite the good night last night (longest stretch we’ve had in a month was 4.45 hours!) we’re still pretty exhausted.