Caring for a newborn is hard, important, and (much of the time) unbelievably boring. I am grateful this time around to have flexible work to keep me in touch with the world I used to live in and break the monotony of nap, nurse, repeat. I can’t thank my assigning editors enough for their flexibility leading up to my leave and for allowing me to ease back to whatever degree I can handle; everyone’s graciousness has made our transition to a family of four more relaxed than I could have imagined.
So, here I am, five weeks in and with my first recipe since the birth. It’s a fittingly simple chicken and green bean stir fry with fresh, bright flavors – the kind of thing I throw together for a weeknight dinner – but made a little special with a basil and sour cream sauce. The 3-ingredient blender sauce is one of those condiments I find myself drizzling on all sorts of easy meals to give them some extra oomph.
The chicken and green bean stir fry recipe is up on The Kitchn this week. Head on over (and comment and pin!).
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