Six weeks after little Lincoln's birth we are just starting to get our heads above water. It's been an amazing six weeks - we're learning his signals, his personality is starting to emerge, and we're finding our footing amidst the diapers, feedings, and unpredictable nights.
He's such a fun little guy, and I can't believe we get to keep him! I love him so, so much.
This is his stink face. His "Mom, I HATE being swaddled right now" face. It cracks me up.
But enough baby-ness for now (though I'll post the birth story soon!).
We've also had to eat! It's the last few weeks of our CSA, so we've had some wonderful produce to enjoy. The late-fall specialty? Beets!
I'm not a big fan of beets, myself. Even the pretty red-and-white striped candy cane beets don't do it for me, though they are gorgeous. We're dedicated to using all of the veggies we get from the CSA, though, and lucky for me my husband loves beets. Here's his favorite beet recipe, modified from Vegan Faith.:
Roasted Beets and Squash
Ingredients:
4 beets
1 large butternut squash
1 T. cinnamon (or 2 cinnamon sticks)
1 t. cloves
1 T. olive oil
Directions:
Heat oven to 400 degrees. Peel and slice beets and squash. Place veggies in a 9x13 baking dish. Drizzle veggies with olive oil, sprinkle cloves and cinnamon on top. Roast for 40-50 minutes, or until veggies are tender.
Congratulations on the new addition to your family! Have you thought about doing testing on your baby to check if he has a gluten intolerance? Have you done any research on how to do such testing?
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