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A few thoughts on motherhood

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Thank you JaM Cellars for sponsoring this post. Looking for Butter Chardonnay near you? Check out their easy-to-use Store Locator! Just pop in your zip code and the Butter will be waiting!

JaM Butter Chardonnay

A few years ago when I asked a close friend what her plan for Mother’s Day was, she replied, “Spending most of the day by myself, shopping, spa, a movie, then dinner with the family.”  While I smiled at her response, internally I was a bit shock. In my head I was thinking, “Why would you want to spend most of Mother’s Day by yourself?!! Don’t you want to celebrate Mother’s Day with your children?!!”  Fast forward four years later and two children of my own, two and a half if you count the dog, I finally understood her answer. Motherhood is a life altering and incredibly rewarding experience, but let’s get real here, it is physically, emotionally, and psychologically demanding.  At the end of the day, there’s nothing I enjoy more than putting up my feet and savoring a nice glass of Butter Chardonnay.

JaM Butter Chardonnay

Since October of 2013, I can’t recall the last time I had six hours of sleep, left the house with make-up on, had a phone conversation without being interrupted, or sat through a nice and quiet dinner.  And then there’s the proverbial mountain of laundry that never seems to budge, endless piles of dishes, and plethora of toy cars, Legos, and crayons that reappear as soon as I put them away. After four and a half years of living with these little human beings, I have acquiesced that entropy is the natural state of parenthood and unless you have plenty of money to hire a nanny and a cleaning lady, the house will never be organized or squeaky clean.  Vu and I have already started the countdown for when the boys go away for college so we can replace the carpet and repaint our house. For now, we just won’t have guests over.

JaM Butter Chardonnay

As hard as motherhood is, I wouldn’t trade it for anything in the world.  The way they wrap their tiny arms around me, the unsolicited I love you, and how they look at me like nothing else matters bring me immense and indescribable joy.  While I will be spending most of Mother’s Day with the whole family, I gifted myself a little me time like my friend so wisely did. After a nice family dinner, my husband will be putting the boys to sleep while I cozy up to a nice glass of Butter Chardonnay and platter of charcuterie and cheese.  

JaM Butter Chardonnay

Almost a decade ago I discovered how delicious Butter Chardonnay was when my girlfriends and I went wine tasting at JaM Cellars in Napa Valley.  Made in the tradition of quality Californian wine-making, the grapes selected are juicy, ripe, and bursting with flavor. Butter Chardonnay brims with stone fruit and baked-lemon notes and a lovely, long, vanilla finish.  My husband has already gifted me with an assortment of cheeses like Truffle Tremor, Humboldt fog, and Casatica di bufala as well as prosciutto and salumi to enjoy with the rich, bold, luscious, and creamy-licious flavor of Butter chardonnay.  I’m so looking forward to some quality, uninterrupted “me time” this Mother’s Day.

JaM Butter Chardonnay

 

Disclosure: I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Thank you for supporting the brands that support Beyond Sweet and Savory!

 

Bostocks brioche toasts with orange syrup and almond frangiapne

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Today’s post will be a bit long but please bear with me.  
We were looking forward to last weekend.  The weather was glorious and we had activities planned for both days, starting with a trip to the Little Italy farmers market on Saturday to pick up fresh fruits and vegetables for a beach picnic on Sunday.  But as you know it, plans never go accordingly when you have a toddler in tow.
I was so excited to head to the Little Italy farmers market after skipping many weeks.  My first stop was at the bread stall because I had a special treat planned for Vu and Aiden.  While I was picking out a loaf of brioche, I heard a high screech followed by hysterical wailing.  It was coming from Aiden.  As I turned around, I saw his face streaming with tears and blood dripping down his right hand.  Apparently he was trying to pet a dog and it had bitten him, a seemingly cute King Charles no less.  I didn’t even hear a bark or any scuffle.  Panic ran through my body as Vu and I rushed him to the nearest first aid station.  We washed Aiden’s wound and luckily a nice volunteer who also happened to be an EMT bandaged up his hand.  
Having worked in the ED and caring for enough patients who presented with dog bites, I knew it was not mild.  Unfortunately, his pediatrician’s office was closed for the weekend so we took him to an urgent care.  After a long hour of waiting, we were finally seen.  The dog bite was serious and warranted antibiotic with regular wound care but not a trip to the hospital.  I breathed a sigh of relief knowing his little hand could have sustained a lot more damage if it had been a bigger dog.  

 

 

We drove to the pharmacy to pick up his antibiotic and Murphy’s Law was in full effect.  The pharmacy tech told us that our insurance didn’t cover Aiden’s medication.  Whaaaaaaat!  I was beyond frustrated at that point.  After trying to explain things to the tech and getting him to re-run my insurance, he finally realized that the medication was filled under the wrong Aiden.  I was told to come back in 15 minutes so they can re-process it.  
To kill some time, I took Aiden to a supermarket a few feet away.  As we were about to leave the supermarket and head back to the pharmacy, Aiden had a complete meltdown and started crying screaming, and kicking.  From pain? Hunger? Irritation? Normal toddler tantrum?  Who knows! I tried calming him down but he was inconsolable, causing a scene right in front of the supermarket’s entrance.  GREAT!!! Everyone was now staring, enjoying the showdown between the terrible TODDLER and his mama.  
I was about to throw my hands in the air and break down too.  But I refused to have the universe play it’s Murphy’s law on me.  Without hesitation, I picked Aiden up and positioned him on a stack of newspaper nearby to calm him down and put his shoes back on.  Then a tiny voice echoed from behind me, “Excuse me, can I grab a newspaper?”  Good grief, I couldn’t catch a break!!  I muttered all the strength left to not scream at the oblivious lady and throw a newspaper at her.  Aiden finally stopped crying and we made it back to the pharmacy.  They were still not done with his prescription.  I was sooooooooo ready for this day to end but we eventually made it home.

 

 

After five days of wound care and antibiotic, the swelling in Aiden’s hand finally went down and started to heal.  It’s hard for any parents to see their child hurt but we were incredibly grateful that the incident was serious but not severe like those you often see on TV.  We have a dog at home, and Betsy loves him but it doesn’t mean that other dogs would be as tolerant.  Both Vu and I realized that in our moment of panic, we rushed to the nearest first aid station without asking the owner about the dog’s vaccination status and other important info which the providers at the urgent care needed.  Through all of this, Aiden’s spirit was unbreakable and he wasn’t traumatized by the experience.  Somehow children are a lot more resilient than we give them credit for and they bounce back very well.  Instead of heading to the beach like we originally planned, we spent the whole weekend indoor letting Aiden recover and giving him lots of love and cuddles.  

 

 

Well, thank you for making it this far!  Since this is a food blog, I’ll get to the “bostocks” which titled this post.   At the beginning of the story, I mentioned that I was picking out a loaf of brioche while the dog bite incident went down.  I was buying the brioche to create a special treat, bostocks, for Vu and Aiden.  In case you haven’t heard of bostocks, you’re at the same place I was before I discovered them from the Seven Spoons cookbook by the amazing Tara O’Brady.  

Bostocks are French pastries made of brioche slices soaked in orange syrup, slathered in almond cream, and baked until the edges are crispy and caramelized but the center custardy. Think of them as children from a marriage between almond croissants and French toasts.  If you like either of them, you’re in for a treat. 

In France, bostock is traditionally enjoyed as a decadent breakfast or brunch pastry, but we have had it as a dessert right out of the oven a la mode.  They’re perfect for anytime of the day!  Both Vu and Aiden really enjoyed them.  

 

At this point, I have lost count of how many times I have made them and am completely convinced that bostocks, or almond toasts, are the best pastries I have had this year.

 

Bostocks (adapted from Seven Spoons by Tara O’Brady)
Orange Syrup
½ cup of water
½ cup of orange juice
¾ cup of sugar
¼ cup of orange zest (you can use a combination of orange, lemon, and grapefruit zest)
1 tbsp orange liqueur (Grand Marnier)
Frangipane cream (almond cream)
1 cup of almond meal
¾ cup of icing sugar
½ cup of butter
1 egg
pinch of salt
seeds scraped from a vanilla bean
1 tbsp rum
1 tsp almond extract
For the bostocks
8-10 slices of brioche, about ¾ to 1 inch thick (use one day old brioche loaf)
orange syrup from above
frangipane cream from above
1 cup of sliced almonds
icing/powdered sugar for dusting
1. Preheat the oven to 350˚F
2. To make the orange syrup, combine water, sugar, orange juice, orange liqueur, and orange zest in a heavy saucepan and boil over medium-high heat until sugar dissolves.  Lower the heat and let the syrup simmer until the volume reduces to two thirds.  Set aside and let it cool to room temperature. 
3. To make the frangipane cream, in a food processor, combine ¼ cup of icing sugar and almond meal and process until well combined.
4. In a bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until creamy and fluffy.  Add the remaining icing sugar and beat until well combined.
5. Mix in the almond meal/sugar mixture and continue beating.
6. Add in the vanilla, salt, rum, almond extract, and egg and beat until well combined.
7. Line a baking sheet with parchment paper and arrange the brioche slices on the paper.
8. To assemble the bostocks, brush about 2 tablespoons of orange syrup onto the brioche slices. 
9. Using an offset spatula, spread about 2 tablespoons of frangipane cream on top of the syrup.
10. Scatter about 2 tablespoons of sliced almonds on top of the cream.
11. Repeat the with remaining brioche slices.
12. Place the baking sheet in the oven and bake for 15-20 minutes until the sliced almonds are golden brown, the frangipane cream set, and the edges of the toast caramelized.  
13. Remove from the oven and let the bostocks cool for 5 minutes.
14. When ready to serve, sift a light flurry of icing sugar over the bostocks.
Cook’s note: The recipe calls for removing the zest before use but I found it added flavor to the bostock when a few strands of zest are added.  Both the syrup and frangipane cream can be keep in an airtight container for up to a week.

Introducing baby Aiden

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The blog has been quiet for the past 6 months.  Yes, 6 months!!!  A lot has happened since August.


The birth of our son, Aiden.  Being new parents.  


Let’s backtrack a little.  Last October, I went into labor early and due to a few complications ended up having a c-section.  The news of an unplanned c-section was quite overwhelming.  I have never had any surgery.  Working at the hospital did not prepare me for being on the other side, being a patient myself.  The smell of my flesh burning and having those surgeons mucking around down there were beyond terrifying.  Before I knew it, our son was pulled out.  His loud cry brought me to tear.  It was beautiful and reassuring.  Aiden was all right.  He was handed to Vu while I was being patched up.  I got a glimpse of our baby but could not hold him.  Hours later, I was transferred to a private room from the post op area.  



I saw Aiden for the first time.  One look and I was lovestruck.  Mesmerized by his tiny facial features.  Those delicate fingers.  Those little toes.  His breaths.  His strong, rhythmic heartbeats.  I vividly remember them through the doppler during my OB visits but they sounded even more beautiful with my ear pressed against his chest.  Just hours before, he was trying to make his way into the world.  Finally he was in my arms..  My heart overflowed with joy.  I took it all in, this little miracle that we were blessed with.





That night, our journey as new parents began.  The high of the delivery wore off and sheer exhaustion creeped in as Vu and I woke up every two to three hours for diaper change and feeding.  After four days, we got the ok to go home.  



Those first few weeks were rough as we learned to care for our newborn.  He was always screaming and crying and nothing we did would appease him.  Many times, both Vu and I were beyond ourselves.  I found myself in tears many nights, questioning my ability as a mother.  As my doctor aptly put it, having a baby is not only a shock to your body but your mind, and no amount of parenting books or classes can prepare you for becoming a parent.  Sleep deprivation and constant worries established their permanent presence and simple things like preparing a meal or showering became a luxury.  Becoming a parent is one of the most sudden and dramatic transformations of adult life.  We couldn’t have made it through those difficult few months without the love and support of friends and family.  While parenthood is plagued with many challenges, it also comes with immense joy.  The joy of seeing our baby grows and develops.  His gummy smile.  His infectious laugh.  The way he reaches out his arms for us.  All the precious moments and milestones forever imprinted in our memory.   


These pictures were taken when Aiden turned three months since we were too preoccupied in the beginning to take any newborn pictures.  I am happy to tell you that things have gotten a lot better.  For those parents with newborn, hang in there.  It will get better. You and your partner will establish a rhythm as you get to know your baby’s needs. Of course, you will see a lot more pictures of Aiden but I promise you will see posting of food and travel again.  We can’t wait to share this new chapter of our life with you!  

Vanilla cupcakes with berry compote and marshmallow frosting

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You probably have noticed our absence on the blog lately.  The past few months have been a whirlwind for us, moving to a new place, traveling and spending time with our loved ones who have fallen ill, while preparing for a new addition to our family.  Yes, we are EXPECTING a little one.  It came as a wonderful surprise for both of us.  


We had been trying for a while with no success.  Fear.  Disappointment. Frustration. Sadness.  Those feelings overwhelmed me as many months passed and my body would not cooperate.  We were ready to see a specialist when it happened.  

I selfishly kept the news to myself for a few days, grinning from ear to ear as I went about my daily routine and thought about the new life growing in my belly.  Millions of thoughts raced through my head.  Every fiber of my being resonated with joy.  


After a few days, I could no longer contain my excitement and broke the news to Vu.  He was ecstatic.  The perfect present for his birthday.  Celebration was in order.  For this occasion, I made vanilla cupcakes with a mixed berry compote and marshmallow frosting. 


It took me three attempts to get the batter right but I finally found the perfect recipe.  You can make a cake in place of cupcakes if you want to something special for your own celebration.  


These cupcakes were perfect for our celebration of this new life growing inside my belly. 
   


Vanilla cupcakes with berry compote and marshmallow frosting

Vanilla cupcake (adapted from Martha Stewart’s Baking Handbook)

1 1/2 cup cake flour (not self-raising)
1 tsp baking powder
pinch of salt
1 1/2 stick of butter, at room temp
3/4 cup of sugar
1/2 cup of milk
3 large egg whites
2 tbsps sugar

1. Preheat the oven to 350˚F.  Line cupcake pans with paper liners and set aside. 
2. In a medium bowl, sift together flour, baking soda, and salt then set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 3/4 cup of sugar until light and fluffy, about 4 minutes. Mix in the vanilla.
4. With the mixer on low speed, add flour mixture in three parts, alternating with the milk, beginning and ending with flour.  Transfer to a large bowl and set aside.
5. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy.
6. With the mixer running, slowly add in 2 tablespoons of sugar, beat on high speed until stiff, glossy peaks form, about 3-4 minutes.
7. Gently fold in half of the egg-white mixture into the flour mixture until combined.  Gently fold in the remaining egg-white mixture.
8. Divide batter evenly among liners, filling about 2/3 full. 
9. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean, about 15 minutes.
10. Transfer pans to a wire rack and let the cupcakes cool completely.
11. Once cooled, use a small spoon and scoop out a small hole in the center of each cupcake, creating a cavity.

Berry compote (original recipe)

1 cup blackberries
1 cup raspberries
1/2 cup blueberries
1/2 cup of sugar

1. In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. 
2. Remove from the heat and chill until cold.
3. If you don’t have berries readily available, you can use seedless or strained berry preserves.

Marshmallow Frosting (adapted from Meringue)

2 large egg whites, room temperature
3/4 cup sugar
4 tbsps water
1/2 tsp cream of tartar
pinch of salt
1 tsp vanilla extract

1. In a stainless steel mixer bowl, whisk together egg whites, sugar, water, cream of tartar, and salt. 
2. Gently lower the bowl over a simmering pot of water and immediately begin beating with an electric hand beater.  Do not leave the egg white mixture unattended or stop beating any time during this process.
3. After about 3 minutes, remove the bowl from the heat.
4. Attach the bowl to the electric mixer fitted with the whisk attachment, beat the egg-white mixture on high speed for 5 minutes.  It should look like marshmallow fluffiness. 
6. Remove the bowl and fold in the vanilla extract. Set the frosting aside and allow the mixture to cool. 

Assembly

1. Place the cupcakes on a flat surface.
2. Fill each cavity of the cupcake with 1 teaspoon of berry compote.
3. Add the marshmallow frosting to a pastry bag and generously frost each cupcake.
4. Using a hand blow torch, lightly torch the marshmallow frosting to your liking.