My baby rolled over by herself for the first time yesterday.
It had been a while since I’d been overcome by the weirdly beautiful, happy-sad weepiness that was a close companion throughout Lucy’s newborn stage. I’d find myself crying every time I looked at her too hard, which was every other minute. Yesterday it happened again, first as I was packing away a batch of too-small onesies and sleepers. And then when she rolled over…lord, help me. She’s practically a teenager.
Not yet, though. She’s going to be my baby for a while, and I am doing my best to sit in the moments with her and hold on. I rock and nurse her to sleep every night, and for naps, too, on the days I am home with her. Even though her feet dangle well off my lap now, and she is heavy, so heavy, when I stand up to lay her down, these quiet times in the darkened nursery bring me right back to the day she was born, every time. And she is my baby forever.
For naps, we listen to a CD of classical music. Track 3 plays. It is Verdi, When the evening becomes peaceful. As if on cue, she sighs and her little body goes limp with sleep. I rock her for a while longer, and watch her breath even and deepen until I am ready–or at least willing–to let her go.
Yesterday, while she slept, with the wind whipping wildly outside and lullabies playing softly within, I worked on lesson plans for next week and ate soup made from leftover Thanksgiving chicken. It was a comforting lunch, just right for the weather and the bittersweet events of the day.
Chicken Noodle Soup
You will need:
2 tbsp olive oil, plus extra for finishing
3 carrots
3 ribs of celery
1 medium onion
3 or more cloves of garlic, minced
6 cups of liquid (stock, water, or a combination)
Several sprigs fresh herbs, chopped (thyme, sage, parsley, and rosemary work well)
1 bay leaf
Parmesan rind (optional)
2 cups cooked chicken, chopped or shredded
1/2 lb dry cavatappi pasta or other short noodles
Salt and pepper to taste
Fresh parsley to garnish
This recipe makes about 4 servings. The amounts are guidelines and can be adjusted based on your taste or what you have on hand. The Parmesan rind is a neat trick that adds a richness to the broth, but the soup is tasty without it.
Chop carrots, celery, and onions into 1/2-inch cubes. It is important that the pieces be about the same size so that the vegetables cook evenly. Heat oil in a heavy-bottomed stockpot over medium heat. Sauté the chopped vegetables until they are soft, 5-10 minutes. Season with salt. Add garlic and chopped fresh herbs and cook until fragrant, about 30 seconds. Add the liquid and bay leaf to the pot and bring to a boil. Reduce the heat so the broth is simmering, add the Parmesan rind (if using), and chicken and cover. Simmer for a while, until you are ready to eat. Uncover the pot and taste for seasoning. Add salt and pepper to taste and turn up the heat to bring liquid back to a boil. Add the noodles and cook according to package directions or until they are the consistency you like. Ladle into bowls, garnish with a drizzle of olive oil and some fresh parsley. I like a little hot sauce, too. Serve with crusty bread and butter or a handful of saltines.
pruneandpear 