Last night kicked my ass. I was up with Baby N four times, which doesn’t sound so bad, except that the first time lasted from bedtime until 4.40am. And the following three times all took place before A woke up at 7am. Fun times. N can feed well, but she is having enormous problems latching on since my milk came in. For her it must be like trying to feed from a watermelon; for us it would be like trying to drink from the side of this. So we were locked in an endless cycle of rooting, screaming, failing to latch, screaming, eventually latching, feeding, falling asleep, (pooping optional). Every time I went to change her or tried to put her in bed, she would wake up rooting, swiftly move to screaming etc etc. And repeat. All the hysteria must be tiring because she would repeatedly fall asleep soon after latching on, and thus always be hungry. Needless to say I was no bundle of laughs today.
A, however, was on great form today, and seemed pretty interested in her (obviously peacefully sleeping; it was daytime after all) little sister. Things should hopefully settle down pretty quickly, provided the baby confines all her screaming to the night time hours. I, however, may be certifiably insane pretty soon, but that’s a small price to pay in the grand scheme of things. On the plus side, a friend came round with cupcakes and coffee, which can do an enormous amount of good for the morale. All hail to thee, sugar and caffeine, long may you reign supreme.
This evening L made Lemon and Brown Butter Fish Fillets with Seared Red and Yellow Grape Tomatoes while I rejoined the great boob battle of 2007. He was in the kitchen under 15 minutes, and emerged with an extremely good dinner, which left us both wishing he had made much more food. The tomatoes (we could only find red ones) were seared in olive oil for a couple of minutes, then the parsley was added to the pan, everything cooked for a little longer then taken off the heat and kept warm in a bowl. The pan was wiped clean with more olive oil added. The flour-dredged, salt and pepper seasoned tilapia fillet was fried, and then set aside to keep warm. Finally the butter was heated in the same pan until browned, parsley was added, and food was served. Lemon juice was sprinkled on the top, and crusty bread served alongside.
For a meal with so little preparation, so little clean up and such straightforward methodology, this meal is an absolute winner. And all in one pan. The fish and tomatoes were bursting with flavour, the textures were complementary and the overall meal was rich without being overbearing. Excellent.
Tomorrow we will be having Chicken No. 14,752- Chicken in Mustard Sauce, the first of five chicken variations. Can’t wait, no really. I will also be attempting to do even one of the things on my to-do list over the weekend. Maybe emailing friends to let them know we’ve had a baby might be a good start…