Life as a freelancer can be unpredictable. I accepted extra work assignments in my second and third trimesters with the intention to free myself up to take three months of maternity leave. But then I got the chance to join a super cool project this month, and I took it — even though it meant going back to work (yes, at my dining room table) with a four-week-old at home.
Luckily, this has overlapped with my mother-in-law’s visit, so at least I haven’t also had to be on top of making dinner. Turns out she’s really good at that (though no surprise there).
While she helps hold down the fort, I’ll be sharing the easy chocolate fudge cookies I baked for my son’s bris and a fantastic potato dish that I can’t believe I haven’t yet posted.
- Pumpkin black bean soup
- Toasted pitas with butter