It feels like I’ve been doing a lot of mothering lately, both of the growing baby living inside me, and my daughter who’s about to turn four. When she was a toddler things were in some ways easier–she just went with the flow–but now there are tough questions about life and death, how things work, and what things are. There are a lot of flat out “No’s,” whereas before there were so few, and even those were half-hearted. So it’s nice that this Mother’s Day, my third, we’re celebrating. There was a tear-inducing card about the things my daughter likes to do with me (making cake, riding the bus, and eating breakfast among them) and a surprise dinner out with my husband (complete with babysitter–thanks LMK).
All this talk of mothering, the time it takes, is my way of saying that we haven’t been spending a lot of time here on Brooklyn Supper lately. Besides general parenting, there are a few reasons. For starters I’m in the third trimester of my pregnancy, and starting to really feel it. Another thing is that we’ve recently transitioned into a two full-time plus working parent home. But, there’s some light at the end of this work tunnel. In a week, I’m leaving my day job. While caring for a newborn and a four-year old, plus freelancing isn’t exactly no day job, it will be a far cry from the manic schedules Brian and I have been maintaining. I’m looking forward to coming home, by which I mean, getting back to my blogging roots and spending some time here at Brooklyn Supper, cooking some seasonal food. Just one more week and we’ll be back. I can’t wait to sit down and chat.
In the meantime, why don’t you make something nice for your dear old mom. How about this moist, tender strawberry polenta pound cake? The toothsome texture, and real strawberry flavor is equally at home for breakfast or dessert. I’d love to have some piled high with fresh strawberries and whipped cream, but it’s fantastic by itself, or warm, with a pat of butter. Happy Mother’s Day everyone. See you very soon.