After giving birth, restaurant critic MacKenzie Chung Fegan’s friends swooped in to make sure she was well fed in the early days of parenthood.
In The Fourth Trimester, we ask parents: What meal nourished you after welcoming your baby? This month, it’s a slurpable lemon pasta from San Francisco Chronicle restaurant critic MacKenzie Chung Fegan. Not to get all deep on this website devoted to cooking, but birth is a lot like death. They’re the twins bookending the human condition, transitional processes that are messy and inescapable and, at least in the US, expensive. Also, newborns look like old people.
Every week, she would come over around six and quietly slip into the house using the key in the lockbox. If the timing was right, I would pad downstairs with the kid to say hello, but seeing my son wasn’t the point of her visits. While my spouse Mars and I put the baby to bed, Jess would ensconce herself in the kitchen and make dinner, using ingredients we had on hand supplemented by one or two things she had brought. One night it was Priya Krishna’s saag paneer.
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