Toddler mommies are under a lot of stress. I remember. It’s been a few years, but oh, I remember. My trick was telling the kids they were having snacks, “not dinner!”, appetizers, hors d’oeuvres, canapes, oh so many fancy words for “not dinner.”

They weren’t keen on dinner, my two — the commitment, the conversation, the all-being-seated-together gah i need to run *around* the table, mama, not sit still at it! Gotta go, Spocky! And off they’d run.

But snacks? Appetizers? A charcuterie board? That, they liked.

Additionally, everyone laughs at ya because hahaha it isn’t like they eat very much! How hard can it be, they’re so tiny and cute. Your job, though, parents, is stressful. Because you have to keep them alive. Mommies of littles? Daddies of littles? I love you, I support you, and I wish I was there to fix you dinner.

“Dinnertime SOS,” fresh off the press, is a delight and will help you, I promise. (Created by Amy Palanjian, Rodale Books/Penguin Random House, 2023, all ages, 100 glorious recipes, 255 pages, $28.) So many good ones, including Skillet Lasagna, Broccoli Melts, and a yummy Family Charcuterie Board. (Now you’re talking.) Tips on being creative with leftovers and all kinds of fun stuff.

Homemade Pesto

Makes: About 1 cup

1 cup lightly packed basil leaves

1 cup lightly packed parsley leaves

1/4-1/2 cup olive oil

1/4 cup grated Parmesan cheese

1/4 cup roasted sunflower seeds

Fine sea salt

In a blender or food processor combine the basil, parsley, 1/4 cup of the olive oil, Parmesan, and sunflower seeds. Blend until smooth, adding the remaining 1/4 cup olive oil as needed to make a velvety mixture. Season with salt. Transfer to an airtight freezer bag and store in the freezer for up to 6 months.

NOTES

• Use baby spinach in place of the herbs for a more mellow-flavored pesto.
• Add 2 tablespoons fresh lemon juice to brighten the flavor.

Recipe courtesy of Amy Palanjian; reprinted here with the author’s permission.

I say this, and I say it sincerely, Bon appetit, babies!

WM