Well, this has been a crazy year!
Crazy in a good way, crazy in an emotional way, crazy in a very, very happy way, crazy in a busy way, crazy in a crazy way, crazy in a good, good, way.
This little love-muffin entered our lives:
The Hubby isn't in favour of pictures of the family going up on the blog, so this may be the first and last photo you see of the little man (that's a lie - there's more at the end of this post), but that doesn't stop me from writing about him. Which is good, because if I'm honest I want to talk about him non-stop! We have wanted to start a family for so many years, and we are so fortunate to have had our dreams come true. His laugh is infectious, his smile is perfect, he's curious, he's happy, he's smart, he's healthy, he's ridiculously cute (just look at that bum chin!), and he's all ours. He will from here on out be referred to on the blog as Little Man.
And, oh the big plans I had for my time off on maternity leave. I was going to try a new recipe every day! I was going to blog at least a few times a week (and finally figure out how to take amazing food pictures with my DSLR camera)! I was going to get back into running when the baby was six weeks old! I was, after all, the girl who packed an adult colouring book and markers into her hospital bag for those 'calm down-times during labour.' It of course stayed stowed in the bag along with a good novel and instructions on how to use my DSLR camera. New moms just don't have time for new recipes and blogging (cook when the baby cooks!? blog when the baby blogs?!). And now he is nearly eight months old, and I can't believe how fast time has gone, and that I am down to just four precious months left in my maternity leave. Long days, short years, they say.
The poor Hubby has not eaten very well (unless he was the one doing the cooking) in a long time. I was very nauseous for the first six months of my pregnancy and didn't even want to think about preparing food. "If we are eating tonight, it's either take-out or you are cooking," became a regular thing said to The Hubby, while I slowly nibbled saltines and took deep loud nausea-reducing breaths on the couch. And during the last three months of the pregnancy I was too tired and achy, so no cooking happened then either. So it's been at least a year+ that I hadn't made much of a presence in the kitchen...but, I'm back!
I don't have morning sickness, I'm not sleep deprived, and I have a 7.5 month old who takes long afternoon naps and isn't crawling/walking/trying to destroy the house yet, and so I have found a little bit of time for me again! There's been stews, casseroles, salads, roasts, and lots of baby food too! It feels good to be back in my kitchen, and now back on the blog as well. And what a great time of year...fall is here, and it's time for my favourite food - that of the 'comfort' variety!
So, hello everyone! I thought for my first entry since becoming a mother I would post something sort of appropriate, because The Hubby always refers to any pureed soup as 'Baby Food.' Actually, the reason that I made this soup is because I bought a 10-pound bag of carrots from Costco (still the best store ever...going back today) to make actual baby food with, before realizing that about three carrots gives you a freezer full of pureed carrots, leaving me to wonder what to do with the other 9.75 pounds of carrots.
But this soup doesn't taste like any baby food that I know! The carrots pureed with the coconut milk gives the soup a silky creamy texture, and the touch of Sriracha at the end gives a little hint of heat, and all of it combined is just dee-licious. I made it once, and then had to make another triple batch the next day (at my friend Kristy's house where she also made a triple batch, for a total of a sextuple batch) because I needed more of this soup in my life (and because of the large supply of carrots still lurking in my fridge). This left me with 5 pounds of carrots...which means that, if you put two and two together, you can guess where this blog is going over the next few posts - (not to dangle a carrot in front of you or anything - ha!). This recipe is from the Epicurious website, which I have linked to below. They never seem to disappoint. The instructions below are for a double version of the original recipe.
..And this is weird, but I just noticed that my last post before this one was exactly a year ago to the day and also. about. carrots.
It's good to be back! Thanks for reading...
OK...just one or two more pics!
One Year Ago: Plum Cake
Two Years Ago: Slow Cooker Philippine Pork Stew
Three Years Ago: Flourless Spicy Dark Chocolate Cake
Four Years Ago: Goat Cheese Pesto Torte
Serves: 6 - 8 servings
- 1/2 cup butter
- 2 pounds carrots, peeled and roughly chopped
- 2 medium onions, chopped
- Kosher salt
- Freshly ground pepper
- 4 cups low-sodium chicken broth
- 2 x 13.5 oz (400 ml) cans of light coconut milk (see Tip below)
- 2 tablespoons Sriracha hot sauce
- Chopped cilantro (optional), for serving
In in large pot, melt butter over medium heat. Add carrots and onions, and sauté until soft, about 15 - 20 minutes. Add salt and pepper to taste. Add chicken broth, coconut milk, and Sriracha. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 45 minutes, stirring occasionally. Using an immersion blender, puree soup until smooth. Alternatively, transfer in batches to a blender then return to pot. Serve topped with freshly chopped cilantro and additional Sriracha, if desired. Enjoy!
Tip: When using coconut milk, make sure to buy the canned version often found in the Asian food section. Don't use the carton version found in the refrigerated section that is more often used as a beverage, as it usually has water added to it.
Recipe Source: Epicurious (Carrot-Coconut Soup)