Balsamic Mushroom Pasta and the end of my maternity leave


This week is the last week of my maternity leave and I will soon resume work. It is difficult to believe that it’s been 3 months since I gave birth , since the first time my baby boy tightly held my little finger till his fingertips looked white. He still does that, but now he wants to firmly hold on to my index finger. And he looks directly into my eyes, follows me as I move from one side to the other while doing my chores and sometimes I just move to check his ability to follow me. He has also graduated from ‘newborn’ clothes to ‘3-6 months’ set of tee shirts and onesies. And my little boy now generously showers everyone with that toothless gummy smile.

I talk to him a lot. I tell him how momma needs to go to office now, but his ajji will take care of him. He coos as if he understands, but makes me promise him that I will cuddle and hug him as soon as I come home. I promise, he animatedly waves his hands and I pick him up. He is my son, we have a connection and he knows momma will be happier when she works.

As for me, it’s been four months since I am at home. Initially bed rest for a month and then these three months. Now that my baby has a set routine, it gives me time to think of things beyond him. I have to restart from the basic things. I have nothing to wear, pregnancy has made me an L from an M and I need to go shopping. My hair is in a frizzy mess, good foot wear is non existent and my sense of traffic has gone for a toss. I ride my two wheeler at the speed of 20, because after being home-borne for 4 months, even 20 kmph seems very fast. I gotta get back on track before I can resume work.

It’s strange the ways in which motherhood can change you. It has made me paranoid. I worry over his every sneeze, try to monitor his next milestone and insist on placing his blanket exactly at the same place every night.  Moreover I am constantly worried that something might happen to me when the baby is so fully dependent on me. Every fast approaching vehicle feels as if it will bump into me and give a bloody fracture. And so I need to start working. I need to start spending some amount of time away from baby worries otherwise it would make me go crazy.

My baby is exclusively breastfed and I plan to continue that for another 3 months. Office is close by so I can drop in for his feeding times and perhaps also express milk for alternate feedings. It’s a good thing, I will be on my toes. And anyway work expands to fill the time available. So I guess I will be able to do justice at my workplace too.

This baby boy and hence we as parents are lucky. He has one set of grandparents living with him (or we living with them) and another set of grandparents just 5 minutes away. And all four of them dote on him and are indulgent babysitters. It makes it so much easier for me to go out, knowing that he is in very good hands. In fact it becomes my responsibility to be very efficient at work and at home since I have a strong support system.

But right now when I look at him having a conversation with his beloved ceiling fan,  I wonder if I will constantly miss him while at work.

May be. But I need to slightly detach to attach better.

Xoxo,

Loving mama

*******       *******       *******

For the last few days, I have been baking and cooking a lot. Experimenting with new flavors and textures. And one such byproduct is this Balsamic Mushroom Pasta. I like my pasta little well cooked so that it melts in the mouth with the creamy balsamic glaze. Without much ado, presenting a simple pasta dish which can be whipped up in half an hour.

Mushroom pasta

Balsamic Mushroom Pasta

What you will need :

  • 2 cups mushroom, washed and sliced
  • 2 tablespoon butter + 1 tablespoon olive oil
  • 4 garlic cloves finely chopped
  • 1 teaspoon salt
  • 1/4 cup cream
  • 1/2 cup milk
  • 1 cup penne, cooked al dente for 10 to 12 minutes or as per instructions on the packet
  • 1 cup water in which the pasta was boiled
  • 3-4 tablespoon balsamic vinegar / balsamic glaze
  • 2 cubes or 40 gms Cheedar cheese cubes, grated
  • dried oregano, basil or other herbs as per taste

Pasta in a pot

What to do :

  1. In a big pot, melt butter and olive oil. Add the mushrooms and let them cook on medium heat till soft.
  2. Then add the chopped or crushed garlic and stir.
  3. Ad the cream and salt and mix well on low heat.
  4. Then add the pasta to this. Mix well.
  5. Add water and milk to the pan and cover and cook for about 10 minutes on low heat so that the sauce gets creamier and coats the pasta well.
  6. Then add the balsamic glaze, stir well. Add the grated cheese, dried herbs and stir well.
  7. Serve when hot with some red chillies or paprika.

Pasta in a pot and bowls

One thought on “Balsamic Mushroom Pasta and the end of my maternity leave

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s