January 11th, 2010
Between not posting regularly during the holidays and focusing last week on the “best of” ChowMama, there’s a lot I haven’t had a chance to say to you all. Okay. Not a lot. Just one big (ass) thing: I’m tired. So, so tired.
My adorable, sweet, smiling baby still isn’t sleeping during the day. He’s often (not always, though) happy sitting in his swing, mellowing out, but somehow it’s still exhausting. I feel like I rush through everything and don’t have a moment to savor my cooking, my writing, the silence… anything. For me, this kind of exhaustion has a domino effect. I’m not just tired from the legitimately tiring new baby stuff like lack of sleep, now I’m tired of EVERYTHING. Of wearing maternity jeans (I know it’s only been 2 1/2 months, but still!), of my back aching from breast feeding, my skin breaking out because I don’t get enough rest, of not being ready to give you a big update I’ve been working on… you name it.
So what’s a tired girl to do? Well, first, complain. (See above.) Then take matters into her own hands. I may not be able to control how much sleep I can get or whether my littlest ChowBaby naps, but I can start working on feeling better physically. I know this is going to sound a lot like new year’s resolutions (*yawn*), but I swear it’s just a coincidence of timing. See, I don’t like new year’s resolutions. They never work (for me). Plain and simple. Let’s say these efforts are about approaching the three-month postpartum mark. That’s a milestone, right?
So what’s my plan?
So predictable. I know. And, I bet you’re suspicious about the whole, “these aren’t resolutions” thing. But THEY’RE NOT because these changes will happen. I will deliver on these promises to myself. (Right?)
I started last week and was totally successful at cooking one fish and more vegetarian meals. They gym… well I’m likely to get a slow start on that one. And I still have this week to treat my body to something nice. I’m thinking a spa pedicure. Ahhhh.
This is the fish dish I made last week. It’s DELICIOUS and incredibly fast and low maintenance. I used low mercury Pacific Cod (specifically from Alaska, which is the best Pacific choice). It is available frozen at Trader Joe’s. Try to avoid other Cods, especially from the Atlantic (with the exception of Cod from Iceland), as they are in danger. See here for alternatives if you can’t get your hands on Pacific or Icelandic Cod.
Cod with Leeks, Tomatoes & Olives, barely adapted from Martha Stewart
(can be adapted for kids 8+ mos)
3 organic leeks, white & light green parts only, cleaned & thinly sliced
juice of 1 organic lemon
1 tsp freshly grated zest
1 tbsp organic olive oil
1/4 c white wine (optional)*
3 sprigs organic thyme
salt and pepper
6 organic plum tomatoes (or 2 1/2 cups cherry tomatoes)*
2 handfuls of organic pitted kalamata olives
4 cod fillets, 6-8 oz and about 1″ thick each
1. Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, zest, oil, wine, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil and bake until leeks just begin to soften, 8 to 10 minutes.
2. Remove baking dish from oven. Add tomatoes and olives, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
3. Cover dish and bake until fish is opaque throughout, about 15 to 20 minutes.
Note: Be sure to pick out the tomatoes before serving eaters under 10 mos and the olives for eaters under 12 mos. I’d also skip the wine if feeding little, little ones.