When you have a newborn everyone warns you that you’re never going to sleep. The baby is up every 2 hours to eat, and then it takes a good 30 minutes to an hour per feeding, so that leaves you about 5 minutes each day to sleep, eat and shower.
What I was completely unprepared for was the idea that you have to TEACH the kid to sleep. And not once, but multiple times. Every single thing you can imagine throws off their sleep patterns: Growth spurts, teething, daylight savings time, March Madness…
A couple months ago, after a weeks of treating Healthy Sleep Habits, Happy Child as our bible, we could place Jack in his crib, pat his cute little hiney, walk out of the room, and he would GO TO SLEEP. We would high-five and smugly pat ourselves on the back as the Best Parents Alive.
(Obviously that, right there, was the mistake. God is punishing us for our hubris.)
I don’t exactly know what happened, but last week we realized that Brian was back to spending a good 45 min to an hour rocking Jack to sleep. And then 10 minutes later he would wake up again. Rinse, repeat.
So now we’re crying it out again. It sucks, I’m not going to lie. Friday night he cried for 45 minutes. Saturday night he didn’t cry at ALL. Tonight it was 20 minutes. Poor guy.
This is probably terribly uninteresting to those of you without kids. I’m sorry. Let’s talk about Mexican food, shall we?
Every time we go to Aldi, Brian points at the cheap packages of poblanos and suggests that we make chile rellenos. Last week I finally gave in and grabbed a couple, and after searching around the interwebs for a while, stumbled across this recipe for shrimp-stuffed chile rellenos.
You start with fresh poblano peppers. I used five.
Then roast them under the broiler, turning as they begin to blacken. Once they’re evenly roasted, put them in a bowl and cover with plastic wrap until they cool to room temperature:
And then comes the hard part. You have cut a slit in each pepper, scrape out the seeds, then peel off the skin. Which is kind of like working with wet tissue paper. My peppers were so mangled by the end that I just kind of had to form them around the filling.
Speaking of the filling: Sauteed onions, garlic, corn, shrimp, cilantro, lime juice, salt, cumin and queso fresco. I also added a handful of Mexican-blend shredded cheese. Generously “stuff” the peppers with the filling. Pour a small can of green enchilada sauce in the bottom of a square baking dish, top with the peppers, pour another can of enchilada sauce on the top, then top with more queso fresco and shredded cheese. Bake at 350 for 45 min, til the cheese is brown and bubbly.
Those of you from Dallas will understand this next shot:
Raisins and chopped pecans sprinkled on the relleno, just like the pros do it at Matt’s. Sounds weird, but trust me, it’s good. And despite being a giant pain in the ass to make (the prep took me a good hour and a half), the dish turned out great… it’s a good weekend project meal.
We had a really nice, relaxing weekend. Hung around the house, went for a run, had dinner with friends (10 adults and 5 babies- why didn’t I get a photo??), visited with Gia, Gampa, Uncle Zach and Aunt Lulu.
Oh, guess what Jack’s newest word is? “Tortilla.” Do we eat too much Mexican food? Is that even possible??
Hope everyone had a fun weekend!