Dear Sophie,

You're going to be 9 months old in a few weeks! You've almost been in the world as long as you were in my body, and I've gotta say as much as I enjoyed experiencing pregnancy, having you here with us is 500% better. You are the light of our lives.

You started standing up a couple months ago and I really feel like you might be an early walker. You are so active and funny and only cuddle when you're really sleepy, so from the minute you wake up we're all over the place, following you around as you explore every inch of our house.

The other day you fell and smacked your little face on the coffee table and my heart completely broke--I always hated the cheesy saying "having a child is having your heart outside of your body" or whatever it is they say, but it's true. You cried and I scooped you up and nursed you until you felt better and then you gave us a huge smile--you are so brave and smart and sweet and I still go to bed every night looking at photos of you that I took that day, showing them to your dad and reveling in the fact that you're our daughter.

Lately I've been thinking so much about work and motherhood and cooking and our future and all the things I want to do but haven't found the time for yet. I want you to look back on your childhood with a smile, and feel so incredibly loved by us every single day; and I also hope that you'll grow up and be proud of me. Maybe that's silly, but it's true.

What I know for sure is that I'm proud of you--already, and every single day.

xoxo Mama

When I pick Sophie up before a nap and she puts her head on my chest. 

Finally buying a pair of shoes you’ve wanted for years but never actually ordered for yourself. 

Waking up to a message from someone telling you that they think you’re doing a great job. 

When you cook something you’ve been thinking about for a few days and it’s delicious. 

Falling asleep in a clean house on a Sunday night. 

What are some of your favorite feelings? 

First of all, is there a better word than "garlicky?" I don't think there is--I love it so much.

Rob and I have been watching a few episodes of Chef's Table here and there and I really enjoyed learning about Dominique Crenn and her San Francisco restaurant Atelier Crenn. I also got excited about Petit Crenn, a less formal (and much less expensive) restaurant from the same chef--I'm hoping Rob and I might be able to get there for brunch one weekend soon. One of my favorite things to do is look at restaurant menus, and I was super inspired by her mushroom tartine. 

We don't really keep bread in the house much, but when we do it's always sourdough and I really love it. I had some mushrooms as well and decided to sauté them as usual (tons of butter, plenty of garlic), but instead of serving them as a side with dinner, I spooned them onto buttered toast and had them for lunch.

10/10, would make again.

Ingredients:

• 10 ounces of sliced mushrooms--whatever you like, I use baby bellas

• 2-3 tablespoons of butter

• 1-2 cloves of garlic, minced

• Salt and pepper, to taste

• 2 slices of sourdough bread, toasted

• A sprinkle of crushed red pepper (optional)

• 2-3 tablespoons fresh chopped scallions

Instructions: 

1. In a large skillet, melt about half of the butter over medium-high heat.

2. Add the mushrooms and stir well to get every side covered in butter. Sauté for 4-5 minutes, or until browned.

3. Add the minced garlic and continue to cook, stirring occasionally. Season with salt and pepper. Cook another 4-5 minutes, until mushrooms are cooked and completely browned (I like them a little crispy). Stir in a little more butter, reserving some for the toast. Remove from heat.

4. Toast your bread and allow to cool slightly. Spread remaining butter onto the bread and top with mushrooms. Garnish with scallions and a sprinkle of crushed red pepper, if desired.

I'm a pretty big fan of butter, especially for this recipe, but if you're vegan or dairy-free you could totally use olive oil instead and it would still be delicious.

Move over, avocado toast.