Yesterday I joined a couple mum's that have put together their own little mumma's group. They meet every Friday, but yesterday was so lovely that a few of us decided to meet then.
This was my first time at a mother's group. I was very apprehensive. I haven't had the best encounters with other mother's where I live. And I was so worried about little G's behaviour. I thought no doubt she will scream her lungs out, (which she did!) or I'm going to feel weird or awkward about breast feeding her in public. I just can't get as comfortable with it, as I would like to be. Also Little G feeds forever! So I find public feeding a bit awkward. She can sit on one breast for an hour, easily! So if she is lazy it takes forever to feed her. Also there is nothing worse than a creepy guy sitting nearby. It makes the whole earth mother thing, pervy! BLEG.
It was so nice to get out of the house, and have a good old fashioned gas bag about being a new mother! That things like cooking or prepping for a nice dinner, kinda fall by the way side.
My go to dish, during winter or summer is salad. I love it. I could eat it all day. I love to come up with different things to add to it, or eat with it. I picked up an eggplant, and a loaf of sourdough on the way home. Almost every week I make a tahini dip, sometimes just plain tahini and yoghurt, or I will add a vege blended, like zucchini, or potato. Yesterday I felt like a roasted eggplant dip. Perfect with the sourdough and a massive salad.
1 tablespoon tahini
3 tablespoons Greek yoghurt
1 teaspoon sumac
1 teaspoon olive oil
1/2-1 lemon juice depending on how tart you like it
salt and pepper
Sprinkle eggplant and garlic a little olive oil, then wrap in foil. Roast in a 180C oven for about 30 minutes.
Whizz all the ingredients together in a blender until smooth.