Home cookin'

Maggie has been doing lots of cute new things lately. She's been rolling over onto her tummy and is now trying to get up on her knees. We often find her up from a nap or in the morning on her belly just looking around with a smile on her face. No crying for this baby! She has huge grins, big cheeks, and is very interested when we eat-it's only a matter of time before she tries cereal, fruits, and veggis. She hit the 5 mo. mark last weekend and on that day, she pet an emu at the farmer's market!

She loves her exersaucer and slaps things with her left hand mostly (a lefty like her momma?), bounces away in her doorway jumpy thingy, and cruises around the backyard in her 70's era backpack (which is currently ripping so I need to fix it).
All summer I've been eating generously, with a little more fun and fat than I'm used to. I was thinking it was needed because of the nursing/calories lost but I feel some of it staying on. I've been lucky in that I was back in my regular clothes really quickly, but parts of my body feel like they have been reapportioned and I'm ready to lose that little baby belly roll and be more active. I fixed a nice little lunch for myself yesterday, consisting of a green salad with garden tomatoes and a green goddess dressing I made. I'm posting the recipe because it is just that good.

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Marin's Green Goddess Dressing

1 head parsley (or other herb you like)

2 Tbsp. apple cider vinegar

1 tsp. agave nectar (or honey)

1-2 garlic cloves, crushed

1 cup buttermilk

1/2 cup olive oil

Pinch of salt

Blend everything together except for the buttermilk, which you add at the end. Don't overblend. Chill. Stays fresh for up to a week.

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I also had some figs from the farmer's market and polished off the baba ganoush I made with lots of yummy garlic and roasted eggplant. I've been cooking a ton, which is so fun and I'm glad I've had the time to do it. We've been eating so well. On the list for today is plum torte and Italian eggplant casserole.