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.
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.
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!)
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!
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.
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.
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.
Home is the life we’ve built and where the pieces all come together as one.
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).
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).
This year?! Where to begin. A roof over my head, and a healthy family. What more could you ask for!
Call it blasphemy, but this pie has officially replaced the Pumpkin Pie at my Thanksgiving table! First, start by making the pie crust.
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.
Hayley is wearing baby Carlo in the Omni 360 Cool Air Mesh in Tones of Blue. Photos by: Katrina Dickson
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