My mum left the states when baby A was only 1 week shy of 3 months old. NS had to start traveling for his work too, mum's flight was the same day as NS, I had to drop her to the airport that night as NS left couple of hours before mum. Seeing them go one after another that day was really depressing. My motherhood was relatively manageable before that with mum and NS around, out of a sudden I am left alone with a young baby.That particular night was one of the hardest for me, I left airport after dropping mum with baby A and cried my way home.
With NS traveling all the time and Baby A not sleeping well at night, I was struggling to do everything alone and was constantly nervous about my baby's well being. NS being a sweet husband had done his research and found a very good daycare near our house, he got us registered and I started sending Baby A two half days a week so that I could run some errands and get some (much needed) rest.
Since baby A was exclusively breastfeed (and still is, it's been 18 months and counting.). I used to go to the daycare in between to feed him. Over time I befriend his teacher Miss Loretta, she is a gem of a person and one of the sweetest I have ever met. Her good nature and thorough care for baby A calms a nervous first time mum like me and in no time I felt at ease leaving baby A with her to go about doing my own stuff.
That was the start of a long term friendship, we have been keeping in touch and exchanging foods ever since! To make a long story short. Miss Loretta sent me a homemade baguette few days ago. I decided to made cream of broccoli soup and some garlic bread from the baguette she sent for dinner.
In return I sent her some homemade garlic spread and soup!
1 cup (2 sticks) Butter
1/4 cup chopped Parsley
2 tbsp Parmesan cheese
5-6 cloves of garlic, minced
1 tsp salt （omit if salted butter used）
1. Leave the butter out to reach room temperature.
2. Add all ingredients to butter and blend well.
3. Spread the garlic butter over bread and toast until golden brown in color.