I tiptoe backwards out the room while watching for any hint of movement.  For now, she appears asleep.  I pull the door slightly closed and check the time.  My mind starts to race as I quickly plan out the next few minutes.  That may be all I have.  Maybe more.  And possibly maybe less.

I make a mental checklist of the things I need to do.  Shower.  Eat.  Laundry.  I choose the order wisely as only one item may be checked off.   As I quickly try to knock off these tasks, I listen out at the same time for any whimpers from the bassinet.   Any hint of movement and I will quickly find myself next to her softly patting and shhhhhing.  Trying to settle baby Nina.  Parents everywhere are probably knowingly nodding recollecting similar events with their children when they were newborns.

How different life is.  One significant change is the value I place on time.  I always appreciated what spare time I had before, but now, I acknowledge how precious it really is.  So when I do have a few minutes to myself — usually thanks to my Mum or Mr Mélanger — no prizes for guessing what I want to do.  No, it is not catching up on my sleep and having a nap.  That is the last thing on my mind.  It is baking!

I remember a few months back when I was pregnant and having trouble sleeping.  Mr Mélanger caught me early one morning in the kitchen baking bread.  When I am stressed, need a distraction, or cheering up, baking is my solution.  For me, it is a guaranteed cure to any emotional stress – particularly the stress of a feisty and energetic newborn!!  The waft of something homemade baking in the oven, permeating throughout the house, seems to temporarily evaporate any anxiety.  What an amazing thing!

This little nutty fruity sweet was the very first thing I baked after bringing Nina home from the hospital.  Chosen for its speed of assembly (only minutes to prepare!), and simplicity of ingredients.  There is nothing fancy or chic about this humble slice but it sure is wholesome and soul feeding – particularly knowing it is very likely to grace the lunchbox my baby daughter in years to come.  In the meantime, this was a regular snack for ‘mum’ with milk in the middle of the night!

{ Almond berry slice } Recipe from The Australian Women’s Weekly

* Ingredients *
90g butter, at room temperature
1/2 cup (110g) caster sugar
1 egg
1/3 cup (50g) self-raising flour
2/3 cup (100g) plain flour
1/2 cup (160g) berry jam, warmed slightly
Topping
2 eggs
1/3 cup (75g) caster sugar
1 cups (160g) desiccated coconut
1 cup ground almonds

* Directions *
Preheat oven to 180C.  Line base of a 20cm x 30cm lamington pan with baking paper.  In a small bowl cream butter then gradually beat in sugar until light and fluffy.  Beat in egg thoroughly.  Fold in sifted flours until combined.  Spread mixture into base of prepared pan, smoothing top as much as possible.  Spread with warmed jam. To make Topping, beat egg lightly just with a fork and whisk in sugar, coconut and ground almodns. Spread over jam as evenly as possible. Bake for about 40 minutes.  Remove from oven and leave to cool in pan. Cut into fingers when thoroughly cooled.