"...mine lasted for about 3-4 weeks. It was more of random bouts of emotion rather than a full fledged depression, in my case. Must've been those darn hormones! I would be giggly and happy one minute and crying the next. In fact, I still catch myself tearing up from time to time even after four months. I say, if you feel like crying then girl, cry. I thought it felt good to get the emotions out. I think women are just so sensitive, emotionally and physically, after child birth. Just try to take care of yourself. Don't be afraid to ask people for help when you need it. No one will think less of you as a mother if you need some assistance...we all do at one point or another! My only other advice would be to keep the lines of communication open with your husband. He should know what you are feeling and that it's completely normal for women to feel this way after child birth..."
I'm obviously no psychologist, not even close, just someone sharing MY experience. So, I'd love to open this up to your comments, suggestions and experiences with the "baby blues". If you feel more comfortable sharing anonymously, please do so. In this case, it's completely appropriate. Please chime in!
(courtesy of Epicurious)
My beautiful and oh-so-healthy sister-in-law, Kristin introduced me to this recipe while staying with her in NYC. She made it strickly vegetarian, but being a meat lover I decided to add some fish to the dish and served it over brown rice. It's damn good and very healthy!
Garbanzo Beans:
2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil (note: I used 3/4 cup)
(note: I added crumbled feta to the finished dish)
Chard:
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth
Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.
For the halibut (I didn't use a recipe):
Season with a generous amount of freshly chopped thyme, chives, lemon zest and salt and pepper. Dip the fish in flour and dust off excess. In an oven proof skillet, heat up some olive oil and pan sear the fish on both sides. Place in a 400 degree oven until fish is flaky. Easy peasy. Enjoy!
I don't know why I've never made mussels before. I always order them when I see them on a menu, but the thought of making them at home always intimidated me. Little did I know that they are truly easy to make. I used one of Ina Garten's (I mean, who else would I go to?) recipes (found here) and they turned out fantastic. I'm definitely making them again and again. Oh, and talk about an inexpensive meal. I paired it with a nice green salad and some toasted baguette with garlic...the perfect meal, in my opinion.
