Well, it’s getting close to ‘B’ (Brand new baby) Day now. I started my mat leave this week and I now have a massive pot of mince blipping away on the stove to be portioned up and popped in the freezer, many, many tiny pink things drying in between rain showers outside (Spring time babies and washing, not a great combo) and several last minute and probably unnecessary online baby gear purchases winging their way towards me.
Little Bear is starting to get more and more interested and now frequently pats my tummy and tells me that she “loves baby sister”. I am somewhat encouraged by this, but less encouraged by the fact she has also informed me she doesn’t want her toys anymore, “want baby sister’s toys now”.
I guess we’re not going to get away without some level of jealousy/adjustment and my mother-in-law has warned me I need to be particularly vigilant about Little Bear trying to sit on her baby sister. (Seriously? Sit on her?) Knowing Little Bear as I do I suspect we’re going to have to be more vigilant about her trying to incorporate Baby sister into her games of gymnastics (No! Baby sister does not want to jump off the back of the couch onto the cushions!) or feeding her culinary creations largely concocted of dirt, leaves and some water she found at the bottom of a disused plant pot (mmmm, delicious darling!).
Whatever happens I guess it’s going to be another crazy adventure in the Bear Family and I keep reminding myself to enjoy this time where it’s just Little Bear and I and no one is projectile vomiting milk across the room or doing poo-namis in their nappies. So on Monday we made these. They are based on Pete Evans fruit jellies from his book, Healthy Every Day. I’ve tried a couple of recipes before for making fruit jellies and this is the best I’ve come across.
Little Bear’s been a bit snotty lately so we made lemon & honey jellies, but you could make with any kind of fresh fruit juice, just adjust the level of honey based on the sweetness of the fruit you’re using.
1/3 Cup fresh fruit juice
1 – 3 Tablespoons of honey
1 ½ Tablespoons of powdered gelatine
Put the juice, honey and gelatine in a small saucepan and stir until the gelatine is incorporated. Leave to sit and absorb for 5 mins.
Gently heat, stirring constantly, for approx another 5 minutes or until the honey and the gelatine is completely dissolved. Do not let it come to the boil. Pour the mixture into your mould (we used a silicone chocolate mould, but you could just as easily use an ice cube tray) straight away then transfer to the freezer to set for 15 mins. They’ll keep happily in the fridge for a week.