In the early weeks after our baby’s arrival, I was finding the logistics of cooking meals a challenge. The baby’s feeding, naps and evening routine so dominate our schedule, it was easy to end up with dinners that were either overcooked or left to go cold on the plate.
The physical demands of looking after a newborn baby, and particularly breastfeeding, means that F. really appreciates nutritious home cooked meals. And as the main cook of the house, I’m happy to oblige. So I’ve had to adapt my culinary ambitions to fit around the baby.
I’m favouring slow cooked casseroles and curries. When we don’t know when breastfeeding will finish because V. has decided to be a fussy eater, they can stay in a pot on low heat for hours. Or while we work towards putting baby down for the night.
When we only have a small window in our day to eat, I’ll make a stir fry. I will pre-chopped vegetables and meats then store them in the fridge for later. Noodles are quicker to make than rice and don’t need so much watching.
If the baby’s crying, one or both of us may be up and down from the dinner table to the nursery and back many times. To keep the meal warmer for longer, I serve it up on warm plates and keep a glass lid handy to place over the meal when it’s not being eaten.