I’m out by 7:40 PM and have been sleeping till 7:00 AM and doing it all over again. No joke. This “cooking a baby” business has totally messed me up. I heard once that  baby’s eat brains. I believe it.

But I might be over the first hump. This week I’ve felt great and last night, I even stayed out till 11 PM. No joke sans baby that’s an accomplishment.

I’m paying more attention what I’m eating and trying to have at least one “meaningful” healthy meal a day. One new discovery that has been tasting really good to me is breakfast shakes. I load them up with berries and bananas. They fill me up and give me the right amount of energy during the day.

Breakfast Fruit Punch (adapted from a recipe I heard from Alton Brown on Good Eats)

1/2 cup frozen strawberries

1/2 cup frozen blueberries

1/2 cup frozen peaches

1 medium ripe banana

1/2 cup Acai juice

1/2 cup Soy milk

Put it all in the blender.

My tip is to start on MIX mode for the first minute and switch to PUREE mode for the last 2-3 minutes.

When I have one of these, I’m able to justify the Little Debbie Zebra cakes, Dunkin Donuts and Peanut Butter right out of the jar.

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What I do on a weekend morning is typically spontaneous. Sometimes I organize something that got out of whack , always start a load of laundry and if things are just right, I’ll start prepping dinner or lunch.

This morning, I woke up with the same routine, but I was hungry and I wanted biscuits. Well really I wanted Peach Butter and biscuits seemed like the best vehicle to get the Peach Butter into my belly!

This is my first attempt at making basic buttermilk biscuits. I had to improvise a few things like making a biscuit cutter and turning regular milk into (butter) sour milk. The process of making homemade biscuits turned out to be super easy. I had all the ingredients in the house and I’m sure the whole batch put me back .75 cents.

Sometimes I’m really proud of myself when I realize that something that seemed so difficult could be so easy to make. Even this dirty dish factor is minimal…one bowl, a baking sheet and a floured countertop are all that needed to be cleaned. Not bad by my book.

Buttermilk Biscuits by Martha Stewart

Ingredients

Makes 25

* 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
* 2 tablespoons baking powder
* 1 teaspoon baking soda
* 2 tablespoons sugar
* 2 teaspoons salt
* 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
* 1 1/2 cups low-fat buttermilk

Directions

1. Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
2. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
3. Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

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