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This means I can start my postpartum cooking earlier and make more meals (can you see now how this is my version of nesting??? Soups and stews and sauces I can do up to 8 months before we plan to eat them, so that is where I’ll start, probably in mid to late February.
Beginning in March, I’ll start on the few casseroles we have planned to make.
I’m about halfway along, so I am in the stage of finalizing my planning.
I’m collecting recipes we already love and choosing new ones to try.
I think it is essential that every family put as much prep into planning for their postpartum weeks as for their birth or the baby’s room, or maybe even more!
I spent a ton of energy and time planning last time for postpartum, and will do even more next time.
My husband is an important part of the selection, so that our entire family can be well nourished.
I’m also planning to try out a system to keep inventory. I know that everything will be used eventually, so this part doesn’t matter too much. I have a huge collection of jars and glass food storage. I try to not buy disposable products, but I’m making an exception because I know that this will be an invaluable resource this summer, and anything I can “flash freeze” will be wrapped in parchment then packaged in ziplocks.) with labels (so for example chili packaged in glassware or jars and cornbread wrapped in parchment and a ziplock will be packaged separately then bagged together). Stand alone items (snacks, desserts, soups etc) will be in a different area.I’ll label my freezer shelves and spaces with stickers designating areas for each type of item.How I’m choosing meals: Since this is my second, I know what meals I will crave…
the foods that made my body feel so good after my son was born. And since it will be summer, I’ll be making plenty of meal kits for going straight onto the grill, especially steaks and kabobs.
These meals would be great to do as part of a freezer swap, or to take along to a family with a new baby or to someone undergoing a significant hardship or change.