I realized this weekend that no matter how prepared I think I am to get myself and my baby out of the house, now that I have a baby everything takes me one hour and 30 minutes. Yes, ladies and gents. I’ve become that person. But, let’s face it. I’ve become THAT person on so many fronts. I can’t help it. I HAVE A BABY, NOW. But a little piece of me HATES this part of me. Because I swore I wouldn’t be this person.
An aside: I reference becoming the person you swore you would never be in this post – because before you become a parent you actually have no fucking clue who you are going to end up being as a parent. You heard it here first. Also, the post gives you a glimpse into why everything takes you 90 minutes – even when it shouldn’t. Though I bet, if I read a post like this before I was a parent I would most likely swear that I would figure out how to not be the person the writer of the post became.
On Saturday Neil and I were supposed to be at our friend’s apartment at 8:15am. Jeff and Jaime are doing the NYC Triathlon with Neil in a month and they have a daughter who is about 15-months. I’m on baby-duty while the athletes train. We woke up at 7am. We were prepped for the morning. But something happened – I guess I blacked out – and we weren’t ready to walk out the door until 8:30. And lord help me, I needed to stop and get an ice coffee on the way.
I’m telling y’all this bit of information because: 1) If you’re a parent, you’ll understand what I’m saying and 2) If you’re not a parent and plan on being one, but swear you won’t be like me, maybe one day you’ll remember this post when you do have kids and say – well at least I’m not the only one – and she warned me. And then you’ll thank me.
Now that we have that all cleared up. Sunday was Neil’s first Father’s Day and it was pretty damn good, if I do say so myself. It involved family time AND A TWO HOUR NAP FOR THE ENTIRE FAMILY. So, any way you slice it – it was good. I LOVE FAMILY NAP TIME. Mainly because I miss naps like you wouldn’t believe. Y’all, if you don’t have kids, or if you’re kids are grown up enough to take care of themselves for a few hours, PLEASE TAKE LOTS OF NAPS.
Sunday also involved cooking for the adults and the babe. I didn’t have enough time to make the baby food and freeze it, so instead I prepped the baby food so tonight I can easily purée/mash and it’s ready to go.
For brunch I made a potato, kale and red pepper frittata that is baby friendly, and prepped additional red bell peppers for baby food. I also sliced up some corn to be made into baby food while the frittata cooked.
Here’s the recipe and break down of how I managed my time:
Potato, Kale and Red Pepper Frittata
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4 adults (or 2 if you’re me and Neil) and makes 1 cup baby food; Plus additional red pepper and prepped veggies for your baby food
2 red peppers – one diced for the frittata and one sliced for baby food
30 frozen tater tots
1 1/2 cups frozen kale
2 garlic cloves finely diced
1 shallot finely diced
1/2 a Vidalia onion (or any onion) roughly chopped
1/2 cup shredded cheddar cheese, or any cheese you like
Veggies that you would like to prep for baby food, since there is some down time while the frittata cooks (might as well make use of the time since you’ll already be in the kitchen)
Preheat oven to 400.
Bring a large, oven safe pan with a flat bottom to medium/high heat. Put a small amount of water in the bottom of the pan (about 3 tablespoons) – it should simmer when it hits the pan. Add the shallots and garlic and cook until translucent. Add the onions and a little more water if the pan is starting to look dry. Bring the heat down to medium. Cook until shallots and garlic are golden and onion is translucent. Add the diced red pepper. Bring the heat down to low, add a little more water and cover the pan for about 4 minutes.
Downtime! Take 4 minutes to start prepping veggies you want to make for your baby. I had some leftover fresh corn on the cob, so I sliced the corn off the cob and then packed up the baby veggies in tupperware and put in the fridge to be dealt with later. I also bagged up the additional sliced red pepper.
Back to the frittata – after the 4 minutes, all the veggies in the pan should be soft. Bring the heat back up to medium, add a little more water (two tablespoons or so) and add the tater tots. Let those cook for about a minute, cover and bring the heat back down to low. Cook for about 5 minutes.
Downtime! In this downtime you can prep some more veggies for your baby. I was done with what I wanted to prep, so I sipped on a Rosé-Mimosa. What’s that you ask? That’s a bit of Prosecco topped with Rosé. It was good.
Back to the meal – once the potatoes are soft, mash and break them up so they mix in nicely with the other veggies in the pan. Then add the frozen kale. You might need to add a bit of water, a tablespoon or so. Cover the pan again for about 3 minutes, allowing the kale to cook down. Uncover, mix together and remove a cup of the mixture to be stored in fridge and mashed later for baby food.
Now you can get to seasoning the adult portion of this meal. I used some smoked salt that I had along with some pepper. Season as you like. Then mash the adult portion down to make a flat pancake along the bottom of the pan (see above photo for reference) and turn the heat up to medium/high. Let that cook for 2 minutes, flip and cook for another 2 minutes. This creates a nice crust.
Sprinkle the top of the hash with shredded cheese and put the pan in the oven for about a minute, allowing the cheese to melt. Remove the pan from the oven and crack 4 eggs over the top of the hash. Put back in the oven and cook for 3-4 minutes for a runny yolk. If you want the yolk cooked more, cook it longer.
Remove from pan and serve.