It’s been a hectic few weeks in the Epicuriously household with the birth of our beautiful daughter Charlotte. We’re absolutely blessed and smitten with this little bundle of joy. Though it’s been more challenging than we could have ever imagined, we are so thrilled she’s a part of our lives.
Charlotte (aka Charlie)
I’m still experiencing the “newborn fog”, where I hazily perceive the world through bleary eyes and a sleep-deprived brain. Though I’m still coming to grips with this often manic yet sometimes blissful season of around-the-clock feeding and nappy changes, thankfully I’ve had the help of two old friends – sugar and chocolate. I know it’s not very healthy, but I’m in survival mode right now – whatever it takes to get me through the day… a bit of chocolate for an extra energy boost does make all the difference.
About a year ago, my sister made the astonishing decision to become a vegetarian. I remember when she first broke the news, I immediately thought tofu + steamed vegetables = boring, and wondered how quickly she’d get over it. But ever since then, she has admirably committed to life sans meat. Though she still eats seafood and the occasional bit of chicken, she’s maintained an inspiring vegetarian lifestyle with such ingenuity that has shut me up and taught me a thing or two about vegetarian cooking (follow her on Instagram).
Cheesy frittata, stuffed with spokes of asparagus, earthy mushrooms, and sweet onion
Now I’ve gotten used the idea, I’ve started cooking vegetarian whenever my sister comes over. My repertoire is hardly as inventive as hers, but one of my favourites has got to be this delicious oven-baked frittata (eggs!) filled with some of my favourite veggies (mushrooms! asparagus!), smothered in gruyere and parmesan cheeses (yes please!!). No wonder it tastes so good… =)