Oh, hi.

It has seriously been over a month since I posted? Whaaaaa?

Turns out having a baby is really time consuming. I should have remembered that.

Frederik Peter was born April 6 and we have been doing nothing but snuggling on the couch since then.

My Netflix queue can prove that to be true.

I had made a ton of freezer meals in advance so I haven't been doing a ton in the way of cooking lately, but that's slowly changing. I do have some recipes to post in the upcoming months, er, weeks.

This past weekend was an exceptionally good weekend of eating. Not necessarily dietitian-y stuff, but whatever. There's no statute on losing baby weight, right?

First up was Saturday morning breakfast- pancakes with wildberry sauce. While cleaning our deep freezer for all the prepped meals, I came across a container of wild blackberries I'd picked last summer. I prefer fruit with pancakes instead of syrup, so I made a quick sauce.

Berry Sauce
-2 cups frozen or fresh berries
-2/3 cup orange juice
-2 tablespoons sugar (or less, depending on sweetness of your fruit)
-2 tablespoons corn starch + 1 tablespoon water

In a medium saucepan over medium heat, combine first three ingredients. Once the berries start to boil, stir in the paste-y cornstarch mixture and stir for another 2 minutes. Sauce will thicken. Remove from heat and cool. Sauce will continue to thicken as it cools. Optional- add vanilla or cinnamon.

A few weeks ago my husband bought a Big Green Egg grill and he's been obsessed ever since. He took a BGE cooking class at Kitchen Window and learned how to grill pizza. Game on. We made homemade dough, homemade sauce, and bought fresh (mozzarella and raclette) cheese for the occasion.

Homemade pizza sauce
-1 large can whole peeled San Marzano tomatoes (you can find these at Target even)
-1/2 can tomato paste
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon garlic powder
-Pinch of red pepper flakes
-Pinch of brown sugar (I like Chef Prudhomme's pizza seasoning, which is essentially red pepper + sugar)

In a food processor, puree the whole tomatoes. Discard the remaining liquid from the can. In a small saucepan, combine pureed tomatoes, tomato paste, and seasonings over low heat. Makes enough sauce for four medium sized pizzas. Feel free to change the seasonings based on your own preference. San Marzano tomatoes really do make a huge difference in the taste, as does the freshly grated cheese.

We rounded out our weekend with family dinner at Victory 44 in north Minneapolis. I ordered squash farotto- farro made risotto style in a pureed butternut squash sauce. Other orders included fried chicken biscuit sandwich and a bacon burger with bacon fries. Not light fare, but really tasty.

Aunt Emily teaching Mac how to do a thumbs up, which perfectly sums up the weekend.

Nailed it.