Tuesday, March 9, 2010

Milk milk, lemonade

Sieving sesame milk (looks like the ghost of milks future)

It has been all about milk, around these parts lately. We went through alot more milk when we ate more cereal, but since cleansing, cereal is less a part of our lives. Oddly enough, milk has become more a part. Now if you open our fridge, it seems we are collecting different types of milks all in their own unique bottles and containers. It started with the almond milk, and of course their has been a large flux of breast milk in the last few months, we regularly buy soy milk out of habit, and most recently I made sesame seed milk. Recently, I had to give myself permission to open the refrigerator and drink the almond milk out of the container. I was "saving" it, because it seemed such a precious commodity (since peeling each almond). I reminded myself that it was their to be enjoyed and would otherwise spoil. I drank it down with a few swigs, offering some to Chop's mom who was enjoying one of those deliciously naughty Hannah cookies. If she hesitated, it may have only been because of the fervor in which I pushed the bottle towards her face (I saw an amazing cookie/milk opportunity and didn't want it to be missed).

I have 1 night of work scheduled for this Friday night at Eli's (the best restaurant in town I mentioned in my last post). This is very exciting for me, and also very stressful. This stress is attributed to milk as well. I am very excited to get back out there, make a little money, work with friends, and to enjoy that camaraderie glass of wine at the end of the night. Unfortunately Wesley sees things a little differently and would like me to stay home to make sure that he is full and satisfied. He is refusing to take a bottle and frankly I am tired of trying to give him one. I love breast feeding him, and I would love for Chop to be able to feed him-but Wes has his priorities in order and has decided for us how it will go (love his steadfast determination).

I worry about how the night will go, I worry about Chopper and about Wesley. We have decided that if worse comes to worse, Chopper can drive down to town, I can run out, Wes can puff puff on the nipple, and I can run back in before any of my tables can say warm milk. I would like to avoid this plan just for professionalism's sake, but for our sanity and the health of our baby it may just be the ultimate nursing scenario.

So it seems milk milk is everywhere! We have bowls of soaking almonds, and a strainer of sesame milk, glass bottles of breast milk, 2 open cartons of soy milk (I hate it when that happens) and plastic baggies of colostrum in the freezer that we are just hoping to give Wes before the 6 month expiration. Never mind milk stains on pretty much all of my shirts and random drops in and around the bedroom and bathroom (if you've never experienced this, please forgive the visual, but it's life).

Chopper giving a patient go with a bottle (he looks tired doesn't he?)

Me and my man doing the best we can.

A milk fed hand.

OK a superfluous photo, but look at that chub, I couldn't resist.

Sesame seed milk
1 cup sesame seeds-hulls intact (otherwise known as unhulled)
1-2 cups water
agave to taste
blend and sieve in cheesecloth

Sesame milk is yummy yummy with a nuttier flavor. Thats not all...not only are sesame seeds a great source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.

Monday, March 8, 2010

Vacation's all I ever wanted

Where do I start?! Well lets start with HAPPY MARCH EVERYONE!!! March came rolling in with some pretty sweet weather, and I am so thankful Dread-uary took a hike once and for all. There have been so many happenings, so much food, and I have so little time (as I race against Wes' internal alarm clock)!

Our little family moved to our home on the mainland for the last week and a half (I know for some, that term probably sounds so funny-but that's what we call it). Oh happy day- friends, dinners, family, restaurants, shopping, yoga classes, home decorating, brunches...we had a great time. The week ended with my birthday on Saturday and both weekend days were sunny and warm. I am coming to terms with the fact that I think I have been vitamin D deficient all winter. I really need to stay on top of that, especially while nursing. So I pulled out my supplements, a habit I am terrible at keeping, and have started to keep better track.

It is amazing living in a seasonal place how drastic our life changes, not only from one season to the next, but sometimes from one month to the next. We left the island on February 25th, it was cold dreary and rainy, nothing was open, there was nary a peep. We arrived home here on March 7th, it was sunny and warm, the boat and town were bustling with islanders and tourists and Eli's (the best restaurant in town) was having their open house with beautiful food, wine and lots of socializing.

This is the month when the biggest shift happens on the island. Shop keepers start opening and spring cleaning, every weekend there seems to be another option for food, and people take to the streets again, jogging, walking-getting ready for the beach!! Even the fish market at the ferry landing was open, so in the spirit of the beautiful day we stopped and bought steamers and lobster. We usually treat ourselves about once a season, but rarely do we make them at home- it has something to do with the giant boiling pot of water and screaming, tail thrashing, sea insects, which tends to inhibit our lobstering. I insisted that I would do the honors, and with that Chopper agreed to the treat. It was brutal, but fortunately for everyone, over quickly. At the open house, we had indulged ourselves in oysters, house made ricotta/olive bruschetta, calamari in romanesco sauce, and desserts (the open house was unexpected, otherwise we may have passed on the lobster), so with our lobster we enjoyed a fresh pea shoot, tomato, avocado salad and called it a day.

There are living lobsters in that bag, click click clicking. Wes was ready to wrangle them.

The salad, ahhh greens! Get ready for them big time this spring, we all need a little intestinal spring cleaning!

Post boil. I couldn't bear to take pictures before or during. My chef friend Aaron told me how to do them. Bring a big pot of water to a rolling boil and add salt like the ocean (his words), say a little prayer, lower them in swiftly, 12 minutes they are done.