What a delicious place to grow up, cooking or baking alongside restaurant-owning parents Hayley and Jesse “Tex” Feldman. Get a glimpse into their daily rhythm with their children, how they are coping with having a new baby during covid-19, and Hayley shares a Thanksgiving-worthy recipe for your table.
Tell us about your family.
We live in Venice Beach, California and own a little restaurant here, called Chez Tex. We have a 3 year old daughter, Loulou Grace and an 8 month old son, Carlo Tex.
Describe your parenting style.
Not fussy, but routine-oriented. I work full-time (from home), but as soon as 3:30PM hits, it’s “mommy time” as Loulou likes to say. I try to involve my kids as much as possible in everyday activities (like cooking or baking together). We have created a rhythm to our days, which is a blessing and a curse (makes it hard to travel or deviate from “the schedule”, but also makes life manageable and peaceful for the most part. The kids love routine!)
What does a typical day in your family look like?
We are all up at 6AM (early-bird family!). Grab an iced coffee and a Perfect Bar. My husband and I both work from home in the morning and are very fortunate to have help with the kids from 7:30AM until 3:30PM. In between that, we are co-parenting. Making meals, alternating preschool drop off / pick-up between work meetings, and taking an hour out of the day for ourselves (usually in the form of a workout at home, or a run). Playtime and neighborhood walks end the day. And just like our early mornings, we all go to bed early too – ha!
How has that changed since the Covid-19 crisis?
Carlo was born two weeks before the Los Angeles “lock-down”. I initially hoped to take “the first 40 days” to go inward and take time with him; but Covid brought a whole new meaning to this!! We became ultra-organized about our days. The biggest change was in making every single meal at home (and cleaning it up). That took an unbelievable amount of time, and with pretty much everyone in the family having different diets at that time (breastfeeding, toddler food, grown-up food), it felt like we turned into short order cooks.
How does your family stay connected?
Outdoor time. We talk daily walks around our neighborhood – sometimes several times a day. Our house is small, so we enjoy the expansion and beautiful weather here in Los Angeles. Also, breastfeeding. I nursed my daughter until about 13 months and hope to do the same for Carlo. Even when the days get hectic, that time he and I have together is completely ours.
What brings you joy?
When we are all four together and really in the moment. Sometimes that just means all snuggled in bed, or sitting on the floor. Or seeing my son and daughter connect. They’re at the age now where they can really engage, and that is magical to watch.
What does home mean for your family?
Home is the life we’ve built and where the pieces all come together as one.
How does babywearing help you at home? Helping with other siblings? Getting work done?
I actually ended up baby-wearing a LOT more with my second child. I need both hands more than ever with two kids!! Carlo doesn’t like to be “set down”, and so he is much more content when he’s close to me. I use the Embrace carrier while cooking and cleaning (he loves to watch what I’m doing), and was even able to use the carrier on a long-distance trip (solo with Carlo) where the carrier was absolutely essential for getting around with him (and folded up to a compact size).
If you or your partner work, how does work inspire your family?
Our restaurant is a constant source of inspiration (and challenge)! It was a dream for both of us for a very long time. It allows us to collaborate creatively on things we love (recipe development, exploring what’s in season at the farmer’s market, or updating our list of all-natural wines).
What are you most grateful for?
This year?! Where to begin. A roof over my head, and a healthy family. What more could you ask for!
KABOCHA SQUASH PIE
Call it blasphemy, but this pie has officially replaced the Pumpkin Pie at my Thanksgiving table! First, start by making the pie crust.
PIE CRUST:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- ¼ cup to ½ cup ice water
Combine the flour, salt, and sugar in a food processor. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
KABOCHA SQUASH PIE:
- 3 pounds kabocha squash, to measure about 2 1/2 cups when baked
- 3/4 cup packed light brown sugar
- 2 tablespoons molasses
- 3 egg yolks
- 1/2 cup heavy cream
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Pinch of salt
- Preheat the oven to 400°. Place a large sheet pan on the bottom rack of the oven to pre-heat. Cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash cut side down on a baking pan and add a splash of water to the pan. Bake the squash until tender when poked with a knife, about 1 hour. Remove from the oven, set aside, and allow to cool. Reduce the oven heat to 375°.
- When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/2 cups. Put the flesh into a large bowl. Discard the skins. Add the brown sugar, molasses, egg yolks, cream, ginger, cinnamon, nutmeg, and salt, and mix together well.
- Roll out the dough into a 12-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into a 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge. Trim any excess off with a sharp knife. Tuck the dough under itself, then use your thumb and forefinger to crimp the edge. Chill the pie crust in the fridge for a half hour or so, if you have the time.
- Pour the filling into the unbaked pie shell and smooth the top with a rubber spatula. Place on top of the pre-heated sheet pan in the oven and bake for 1 hour. Serve with whipped cream.
Hayley is wearing baby Carlo in the Omni 360 Cool Air Mesh in Tones of Blue. Photos by: Katrina Dickson
Christina is a mama, conservationist, DIY’er, vintage fanatic, dog lover and the Ergobaby director of community. She is passionate about babies, babywearing, birth, yoga, natural living, and healthy eats. When not online reading and writing about all of the above, she can be found spending time with her daughter, creating their family story in Los Angeles.
