Happy Mother’s Day to all you moms out there! This post doesn’t have any recipes – I just really wanted to write something for Mother’s Day. So if you feel like seeing some baby pictures of me, read on…
May 2nd, 2013 · 11 Comments · Cakes, Personal, Recipes
Success! Last weekend we threw a red egg and ginger party for Isabelle! This is a Chinese tradition where the new baby is officially introduced to relatives and family friends, and the baby’s name is revealed. Historically the red egg and ginger party was held when the baby was one month old, as high infant mortality rates meant that a baby surviving to one month of age was indeed a cause for celebration. Also, the mother was also typically kept at home to recover during the same month, so this party was also meant to mark her “return” to society.
January 28th, 2013 · 47 Comments · Personal
We’re so happy to announce the arrival of Isabelle. She was born on January 15, at 12:57 in the morning, weighing 6 lb 1 oz. My OB was out of town over the weekend and told me, “I want to deliver your baby. Try to hold on until I get back on the 13th.” I crossed my fingers (and my legs), and sure enough I went into labor the morning of the 14th. Twenty-four hours later, Isabelle was here. She was also born just a month before the end of the Chinese Year of the Dragon, squeaking in under the wire and undoubtedly pleasing all my Chinese relatives who were hoping for a dragon baby. Hopefully she’ll maintain her impeccable sense of timing throughout her life. We’re certainly glad she’s here.
This is one of the very first pictures taken of Isabelle, taken by Mike. People have commented that she looks unusually aware and mature for a newborn barely an hour old. She has since reverted to looking more like a “regular” newborn, but I am glad we got to capture her first serene moments in this world. I think she’s pretty cute, but I’m sure I’m biased:) She feeds like a champion and she actually sleeps fairly well at night. We are enjoying this for as long it lasts (obviously, as new parents, we’ve learned not to take anything for granted).
We received wonderful care from the doctors and nurses at the hospital and were almost sad to leave (having a nurse offer to care for the baby for a couple hours so I could get some sleep is a luxury I already sorely miss!) But really, we’re happy to be back home and learning how to be a family together.
For those of you wondering about the canine member of our family, I’m happy to report that Snickers is adjusting well to baby. She was intensely curious about Isabelle when we came home, doing everything she could to see and sniff her. You can see below where she’s trying to climb over the sofa to get a closer look at baby. I was reminded of the Disney movie Lady and the Tramp. Hopefully Snickers ends up as fond of the baby as Lady does in the movie!
Thank you to all of you who have sent well wishes, advice, and shared your experiences over the last nine months. I’ll be back soon as we get adjusted to life with Isabelle.
November 21st, 2012 · 3 Comments · Personal, Recipes, Sated
Hello dear readers,
Hope you are all ready for the holiday season to begin! Stephanie of Desserts for Breakfast and I have a happy announcement to kick things off: the second issue of sated is just about ready to hit the printers!
We’re excited to share the (double) theme of issue 2: Flours and Flowers. At first we were tickled by the wordplay; then we learned about their shared etymological roots and that sealed the deal for us. We’ll be exploring the amazingly wide range of flours available today and how to use them; visiting one of America’s most well-known specialty flour mills; uncovering the secrets behind perfect croissants; providing an illustrated guide to edible flowers; and creating floral centerpieces for holiday tables, just to list a few articles. There were so many possible avenues to explore in both themes that it was difficult to cut them down, but we hope we’ve curated a collection of great reads and intriguing recipes for you.
We’re also excited about issue 2 because we brought in a whole slew of talented bloggers, writers, and artists to contribute to the issue. We’ll have contributor bios up when issue 2 is released, but as a preview, expect to see contributions from The Tomato Tart, Vanilla Garlic, Cannelle et Vanille, and The Amateur Gourmet, just to name a few. The words, recipes, and imagery they created are helping to expand and round out the sated vision. We’re really looking forward to sharing their work with you. If you’re interested in being a contributor, shoot us an e-mail at firstname.lastname@example.org.
Look for sated issue 2 to be available for purchase very shortly – I will make an announcement as soon as it’s in our online store! Please leave a spot for it on your holiday shopping list, and don’t forget that issue 1 is still available for purchase.
Have a wonderful Thanksgiving, everyone, and I’ll be back with an update soon!
P.S. Ignore the October date on the image – I just wanted to share it because I think it’s so lovely. And the croissants were delicious, too.