Things have picked up for me, which is not good as I no longer have enough time to cook much these days. I went back to work at the beginning of July, although just part time, it still takes three days away from my baby, my husband and my kitchen. I am in the process of changing gears at work and I am extremely excited, but a bit scared that this transition will take A LOT of time away from the things I love to do. At least the transition period wont last long...I hope!
Baby Gabe is getting so big! I wish I could be by his side every second to watch him grow. It is hard for me to leave him when I go to work, but I do feel good he gets to spend time with both abuelitas while I am gone. However, I can tell that as he gets older and more alert, I am having a harder time being away from him, even if he is with family. He is growing so quickly and every day there is a new thing he does or discovers...oh, I love my son!
Oh....it is almost time to start feeding Baby Gabe solids! I am so excited as I will be making his food from scratch. Again, I am very fortunate to have very generous people around me. Lindsey gave me a few things that I will be using to prepare the food and one of Tony's ex co-worker, Marika, gave us a Baby Cook machine, the one that sells at William Sonoma. All of that combined with the hand mixer that Terrie's boss, Jimmy, gave us will make creating baby food so much fun. I can't wait to get Monkey (that is what we call Baby Gabe) to try all different kinds of food, especially food cooked by mommy. All I hope for is for him to be a good eater and an adventurous one as well. We have been very fortunate that little Michayla has turned out exactly that way. She loves everything and loves to try all kinds of food. We can take her to eat Indian food and she enjoys every bite!
I hope to raise Gabe in a very healthy environment with delicious and nutritious food prepared at home, but I will also make him some special treats once in a while that may be a little naughty...such as this Apricot Clafoutis. I will make sure to pair this delightful clafoutis with some homemade burnt sugar ice cream. It is truly an amazing combination!
Apricot Clafoutis
1 lb. apricots, quartered, halved or a combination and pitted
2 tsp. brandy or cognac
2 eggs
3/4 cup plus 2 Tbs. milk
6 Tbs. granulated sugar
1 tsp. finely grated lemon zest
1 tsp. vanilla extract
Pinch of salt
1/3 cup all-purpose flour
2 Tbs. confectioners sugar
Preheat an oven to 350°F. Butter baking dish. Place the apricots in the bottom of the dish, dividing them evenly, and sprinkle with the brandy.
In a blender, combine the eggs, milk, granulated sugar, lemon zest, vanilla, salt and flour. Process until smooth. Pour the batter over the apricots.
Bake until clafouti is puffed and golden brown, 40 to 45 minutes. Transfer to a wire rack and let cool slightly. Dust the top with confectioners sugar and serve.
Serves 6.
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