My darlings, in this vlog I carried you along on how I’m managing my home and feeding my large family while pregnant with baby number four—yes o, with three kids and no house help yet. I showed you my real-life weekly meal prep flow: from processing pap (akamo/ogi/Tom Brown) and my soya beans mix with dates and groundnut (because in this house, pap must be available), to going to the market to restock the things I’ll be cooking with. I also talked about pregnancy cravings and why I now cook my own separate soup. This pregnancy, thick soups are a no-no for me, so I craved a light Rivers State native soup with plenty seafood—snail, crabs and all the “plenty is plenty” I could find. After that, I still had to cook what everyone else would eat (because even if I cook my own soup, everybody still puts eye inside it). I made a big pot of Nigerian stew (without proteins inside so it can pair with anything), cooked soups in bulk, and packed them in bowls for easy defrosting. Finally, I cooked beans—because I introduced it early and my kids love it like rice. I even showed how I pack beans for school lunch: beans plus stew, then I just fry plantain or fish in the morning. That’s how I make school-run mornings easier and manage my home, pregnancy and all.