We're back from a relaxing Christmas in Jacmel, a historic town famous for its artists on Haiti's southern coast. It was a chance to get away and unwind after what has been a fairly uncomfortable third trimester for me, with pretty non-stop nausea and vomiting (sadly, a reprise of my 1st trimester). Thankfully, our little baby is resilient and has been doing well through it all, and we are just a few weeks away from meeting him/her. Paul has been an incredible support through my many nauseous mornings, afternoons and evenings, but it turns out that I didn't have the market cornered on stomach issues. Paul ended up driving the winding mountain roads from Port-au-Prince to Jacmel in the midst of malaria fevers and chills, interspersed with rounds of vomiting. After four hours driving stick with steep hairpin turns, I've never seen Paul so happy to get out of a car. Our first taste of salty ocean breezes and fresh seafood seemed to have done us well. Once we were feeling better, we perused Jacmel's famous paper mache artists, took in the historic architecture, and went swimming in the ocean. Below are a few pictures from our trip to share the flavor of the place.
Madeline's First Tastes
It is a muggy August evening here in Port-au-Prince. The fan is fighting a losing battle to keep us cool as we wash dishes together at the sink. Madeline’s bedroom door is open, and we hear her quiet hiccups as she sleeps. It is hard to believe that this time last year we were cooking in our Pittsburgh kitchen, planning our baby’s birth in a country we had never before visited. Madeline will be 7 months old next week, and each day her little personality gets bigger. She is a warm and pensive little baby, who adores her sleep. Madeline has figured out that the world is best when put in her mouth, and this week mastered crawling. This month has also marked Madeline’s introduction to solid food, and our excited creation of her first tiny meals. Her hands down favorite flavor combination is beet watermelon puree, with Paul’s Massaman curry a close second. Her least favorite; her papa’s attempt at a spicy potato leek soup. As people who love to cook, it has been thrilling to see Madeline’s world expand with every taste. Dorky new parents that we are, we both sit with rapt attention for each new bite: there’s a squint of her eyes, a slight cock of the head, and a furloughed brow, her tongue slowly rolling the new flavor around her mouth…and the moment of decision: food, or not-food. Luckily for us, Madeline has all but once given our weird concoctions the benefit of the doubt. To the joy of first tastes.
Cooking as a Couple: 10 tips
Even for people who love to cook, cooking as a couple can be a uniquely unappealing proposition. Many couples find the kitchen too crowded, the opinions too many, the timing too tight, to share the reins with someone else. Becoming a well-oiled machine in the kitchen takes practice, patience, and strategy. We've found it well worth the effort. We've been been cooking and eating together for over 10 years now, and since we have just about a month left before we leave our galley kitchen in Pittsburgh for Haiti, we thought we'd share the top 10 things we've learned about cooking together as a couple [...]
Spinach, Strawberry, Avocado Salad with Goat Cheese & Pecans
Thanks for following along with our new adventures! We recently moved from Pittsburgh to Haiti where we are starting a 5 year volunteer assignment with a non-profit relief and development organization. We will be in transition for the next few months as we complete our in-country orientation, language study, spend time living with host families in both the countryside and capital... and lest we forget, have our first baby somewhere in there as well! Please bear with us as we will not have ready access to internet or a kitchen throughout this time. We will continue to share new recipes that we've prepared in advance, and updates on our new life in Haiti as often as we are able.
Even before I became pregnant, I was no stranger to food cravings, but looking back, pregnancy has taken me down some odd paths. There was the stage at the beginning, when in between bouts of vomiting, I madly craved salty, tangy and pickled foods. For a while I ate lentil salad with tangy vinaigrette and feta for breakfast every morning. Luckily, the intensity of my craving passed before I fully pickled our baby. In the second trimester, my cravings swung towards tex-mex, and sour-cream became the condiment of choice on everything. Mid pregnancy was notable for my lack of interest in dessert, with an occasional craving for canned peaches. Thankfully for my health, this third trimester has brought a renewed love of fresh fruits and veggies. So while I recognize that this Spinach, Strawberry & Avocado Salad is in no way seasonal, I have happily scarfed it for lunch and sometimes dinner for the month leading up to our departure to Haiti. I like the contrast of crisp spinach, sweet strawberries, creamy avocado nestled beside tangy goat cheese, toasted pecans, and topped with a balsamic vinaigrette.
First Days in Haiti
Our first taste of Haiti has been sweet. We have had a warm and supportive welcome, with friendly, generous co-workers, delicious home cooked meals, many helping hands to get us set up for prenatal care, and mountains of patience from everyone around us as we make our first faltering attempts at speaking Creole. We have been loving our first meals in Haiti. A favorite, today's lunch, was a rich and savory pumpkin soup, called Soup Joumou; a justifiably famous dish often served for Haitian Independence and New Years Day. We will be staying in the guesthouse above our office (pictured above) for a few more days until we head to the countryside, north of the capital in Desarmes, for a three week homestay; an immersive experience that will help to jumpstart our Creole and introduce us to rural life in Haiti.
Stay tuned over the next several weeks as we share some delicious recipes we prepared before we left the US.
Cashews: Journey to the Table
As people who love to cook, it's easy to focus on food's transformation in the kitchen. But living in Haiti, and working alongside farmers, reminds us that the vast majority of the risk, effort, and artistry that goes into food's journey happens long before it reaches us in the kitchen. Take cashews, a nut I've always found delicious. You can find a thousand recipes for what to 'do' with cashews in the kitchen, in fact we have a few on our blog, but today I want to focus instead on their journey to the kitchen -- from fragile seedlings in mountain-top nurseries, to the freshly roasted cashew nuts for sale in market stalls.