What's been cooking aboard Aldora?
Postpartum meal prep + 2 recipes
I’m 34 weeks pregnant this weekend, and boy is time flying! Our baby is growing every day, pushing hard against my ribs and I can tell there is a lot less room in there for them stretch out. Baby seems to sleep less and has many more active periods throughout the day and night. They respond when we talk to them but kicking and squirming around, it’s so magical.
My food aversions have eased up a little but acid reflux and heartburn are back now with a roaring vengeance now that the baby is taking up a lot more real estate and pushing my stomach into it’s new home, which is essentially my throat. I have said farewell to anything spicy, garlic-filled, tomatoey and definitely chocolate anywhere near bed time. My darling beloved twice-daily cup of rosy lee (tea!) triggers reflux too but I couldn’t possibly give that up so I just put up with the puke burps afterwards. I’m excited to be able to eat a burrito again without 24 hours of burning regret… soon!
My weeks have been filled with visits from friends and family from England and a lot of meal prepping for our deep freezer. I’ve been making double batches of soup, casseroles, and broth to sustain us for a few weeks when our baby is born. We also made 50 Cornish pasties for our upcoming baby celebration! That was a true labor of love but I’m excited to share them with our loved ones this weekend.
Venison Cornish Pasties
I can’t really think of a more appropriate foul weather sailing lunch or dinner than a Cornish pasty. Warm, tidy, comforting, and filling! Since the 13th century the pasty, or versions of the pasty have fed working men on the cheap. In Cornwall and the West of England these pasties would have been made by the wives of tin miners, and packed up in some l…
Our friend Tim shot a wild pig a few weeks back whilst hunting with Trevor and kindly split it with us. We “sausaged” the whole thing as premade sausages will be so convenient when we are occupied with the little one. We made maple breakfast sausages, Italian sausages and apple gouda sausages which I’ll be sharing the recipe for soon.
I thought it might be helpful and fun to share what exactly I have made for us to eat for both labor and the postpartum period. I’ve tried to put an emphasis on protein and/or nutrient density, with the exception of some treats that I know will be appreciated by future-me during late night feedings. There is still a lot more to do but we’ve made a good start, and we are crossing our fingers for another pig in the freezer in the coming weeks. We bartered some doula and birth class services for wild meat, so the pressure is on.
What’s in the freezer?
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