Here’s what’s been cooking at the casa de Amshalem
That there is Alma Sarah at 3 weeks or so- She is now 7 weeks old and an adorably chunky 12+ pounds.
Amazingly, I have still been finding time to cook, bake and sew, although some days I feel burnt out from trying to be productive in the free moments. Nevertheless, I will say that mothering a baby is a thousand times easier the second time around, without all the new-mom anxieties and uncertainties. Also, knock on wood, Alma is an wonderfully happy baby, who has been fairly calm and content since the moment she entered the world.
Late pregnancy and the time that follows are not a time to experiment with new recipes, so we’ve been relying on some comforting, not-too-complex recipes of late. Other than my usual granola, tomato sauce & moussaka, carrot muffins, and challah, we’ve also been eating the following dishes quite a bit:
Zucchini Pashtida (quiche-meets-fritatta)
Jerusalem Kugel (I like Liz’s recipe, but add the noodles INTO the caramelized sugar, instead of the other way around- I find that there is less caramel-clumps that way.)
I wish you all a Shana Tova and happy Fall! And as always, I love to chat about food/cooking/recipes, so feel free to contact me with questions about the above recipes, or anything you’ve been cooking!