So...Josie is going through a finicky streak and what I hope is just a phase. One day, she's all, "Bananas! I freakin' love bananas!" And the next day, she's "Ugh. Bananas. No way!"
She used to chow down on sweet potatoes. Now, they're floor decorations.
Scrambled eggs and grits are so two weeks ago.
Green beans? On the floor. Carrots? On the floor. Oatmeal? On the floor.
Pretty much the only things that have been making it into her mouth are Cheerios, cranberry jiggle , cheese and yogurt. That's just not pretty.
I hope it's just that she's experimenting with gravity and will go back to eating. Or that she's toying with her new found will. Or that feeding the dog, right now, is more fun than feeding herself.
While I know she's getting most of her nutrients still from bottles, the time of table food and whole milk only are quickly approaching. As is the end of my patience. A month more and I may be at the point where I'm offering to buy her a pony if she'll just eat peas.
But for now, I'm adopting the U.S. State Department policy that I don't negotiate with (mealtime) terrorists.
And I'm trying to be more creative. Thus was born this weekend recipe.
She gets sloppy Joes at day care. I'm not sure how much she eats, but I haven't heard any reports that she's not. So, if I can't beat day care food I sure as heck can make it better and healthier.
And, I can repurpose some of that delicious, leftover turkey in my fridge.
Sloppy Josies
Time
About 30 minutes
Ingredients and Equipment
- 1/2 a medium onion
- 1 carrot
- extra virgin olive oil
- salt
- A few handfuls of roasted turkey (You'll only need enough to make a few sandwiches. A good chunk of breast meat and some thigh meat will do. The first time I made this, I added way to much and had to triple the sauce recipe.)
- 8 oz can of plain tomato sauce
- Worcestershire sauce
- 1/4 tsp ground cumin
- 1/8 tsp paprika (not hot paprika)
- 1/8 tsp chili powder (mild)
- 1 tsp brown sugar
- wheat bread
- saute pan
- sauce pan
- food processor
Directions
- Peel and dice the onion and carrot. (The dice should be about finger tip sized.)
- Saute carrot and onion in about a teaspoon of extra virgin olive oil, with a pinch of salt, on low heat until the onion is translucent and the carrot is soft.
- Transfer carrot and onion to the food processor and pulse
- Add the turkey meat and pulse again until you get the texture you'd like. (The first time I tried this, I pulsed too long. The turkey ended up the consistency of potted meat. Josie didn't seem to mind, but it wasn't as appetizing for the adults.)
- In a small sauce pan add the tomato sauce, a few dashes of Worcestershire sauce, brown sugar and spices. Simmer for five minutes and let cool.
- Mix the the ground turkey and sauce in a bowl. Then serve on toasted wheat bread. (I constructed Josie's sloppy Josies in a mini-finger sandwich fashion. Presentation plus!)
Monday, November 29, 2010
Thursday, November 25, 2010
Thanksgiving gobble, gobble
This time last year, I was the stuffed turkey at the holiday table. I was carrying Josie and two weeks from my projected due date. I could hardly imagine what was in store, much less what this Thanksgiving was going to be like.
So as Josie's first turkey day appeared in my headlights about a month ago, grand expectations began cartwheeling through my mind. We had hoped to join my husband's family in Atlanta, but our impending move (What?! We're leaving Mississippi? Yes, my friends. It's true. These muscadines are destined to become Georgia peaches.) and other stresses kept us home. My parents then planned to visit from Birmingham, but my mother was struck with the yucks.
Finally, we decided on a low-key, just-us shindig. At first, I was kind of bummed. Now, I can say it's been the most relaxed Thanksgiving I've ever had. And not a bad way to introduce Josie to the holiday. I am so thankful for her and my husband and 4,000-calorie days.
The family went to the zoo while the turkey roasted. We ate about 5 p.m. Josie had turkey, cornbread dressing, gravy, cinnamon sweet potatoes and homemade cranberry Jello.
Her favorite? The Jello. Followed closely by the gravy.
After eating and smearing the remains across her highchair tray, she danced a little jig to the soul music we played in the background.
It was so very cool and sweet and nice. I still missed my parents, my brother, my in-laws, the rest of the clan. But I had...well, here. See for yourself.
So as Josie's first turkey day appeared in my headlights about a month ago, grand expectations began cartwheeling through my mind. We had hoped to join my husband's family in Atlanta, but our impending move (What?! We're leaving Mississippi? Yes, my friends. It's true. These muscadines are destined to become Georgia peaches.) and other stresses kept us home. My parents then planned to visit from Birmingham, but my mother was struck with the yucks.
Finally, we decided on a low-key, just-us shindig. At first, I was kind of bummed. Now, I can say it's been the most relaxed Thanksgiving I've ever had. And not a bad way to introduce Josie to the holiday. I am so thankful for her and my husband and 4,000-calorie days.
The family went to the zoo while the turkey roasted. We ate about 5 p.m. Josie had turkey, cornbread dressing, gravy, cinnamon sweet potatoes and homemade cranberry Jello.
Her favorite? The Jello. Followed closely by the gravy.
After eating and smearing the remains across her highchair tray, she danced a little jig to the soul music we played in the background.
It was so very cool and sweet and nice. I still missed my parents, my brother, my in-laws, the rest of the clan. But I had...well, here. See for yourself.
Tuesday, November 23, 2010
Table scraps
How You Like Them Apples?
I have been a victim of marketing.
About a month ago, Josie sampled juice for the first time. Chris and I wanted to avoid the introduction for a while because so many juices out there contain very little fruit and very lot sugar.
So, we did what we thought was best. We bought low-sugar or no-sugar-added apple juice, such as Mott's for Tots, and then we watered it down.
Well hello Shirley, we come to discover that buying these more expensive, "better" juices was essentially buying into a more expensive, not-really-better marketing campaign.
The other day at the grocery store, Chris stops and says, "I want to check something." He grabs a bottle of the regular store brand apple juice.
Compare: Mott's — Contains 54 percent juice. No added sugar listed among ingredients. Sixty calories and 15 grams of sugar per serving. One hundred percent of vitamin C (RDA).
Kroger brand — Contains 100 percent juice. No sugar added listed among ingredients. Per serving 110 calories and 28 grams of sugar. Vitamin C 130 percent.
Yep, Mott's is lower in sugar and, thus, calories. But if I'm already watering down the juice, why am I paying Mott's for less juice and, what I imagine, is just more water?
It's not like buying Mott's has sapped my 401k or anything. I just don't like having my bubble burst.
Something Frosted, Something Chewed, Someone Pooped Something Blue
There was another birthday in Josie's day care class. That meant another round o'cupcakes for the babes.
When I picked her up this afternoon, the teachers had taken care to mop all the crusted frosting from her face except for three tiny blue specks near her ear.
"Josie was so into her cupcake," one of the ladies said.
"Well, Daddy's going to handle this diaper change," I said, except not out loud.
And as the saying goes, nothing is certain except death, taxes and that blue food coloring will ... Let's just the aftermath was extensive and cerulean.
"Did you eat a Smurf?" was all Chris could manage in the wake of such diaper devastation.
What I wasn't aware of was that the food dye could also stain her little tushie. If we had let her steep any longer, she would have had a terrible case of Avatar bottom.
Word to the wise, take it easy on the vibrant birthday cupcakes until baby is potty trained.
Turkey Lurkey
Oh. My. God. I'm. So. Excited. About. Baby's. First. Thanksgiving. Cannot. Stop. Writing. In. One. Word. Sentences.
Dear lord, that is annoying. I'm sorry. But I'm terribly into this holiday.
Don't fret. You'll hear alllllll about it soon.
I have been a victim of marketing.
About a month ago, Josie sampled juice for the first time. Chris and I wanted to avoid the introduction for a while because so many juices out there contain very little fruit and very lot sugar.
So, we did what we thought was best. We bought low-sugar or no-sugar-added apple juice, such as Mott's for Tots, and then we watered it down.
Well hello Shirley, we come to discover that buying these more expensive, "better" juices was essentially buying into a more expensive, not-really-better marketing campaign.
The other day at the grocery store, Chris stops and says, "I want to check something." He grabs a bottle of the regular store brand apple juice.
Compare: Mott's — Contains 54 percent juice. No added sugar listed among ingredients. Sixty calories and 15 grams of sugar per serving. One hundred percent of vitamin C (RDA).
Kroger brand — Contains 100 percent juice. No sugar added listed among ingredients. Per serving 110 calories and 28 grams of sugar. Vitamin C 130 percent.
Yep, Mott's is lower in sugar and, thus, calories. But if I'm already watering down the juice, why am I paying Mott's for less juice and, what I imagine, is just more water?
It's not like buying Mott's has sapped my 401k or anything. I just don't like having my bubble burst.
Something Frosted, Something Chewed, Someone Pooped Something Blue
There was another birthday in Josie's day care class. That meant another round o'cupcakes for the babes.
When I picked her up this afternoon, the teachers had taken care to mop all the crusted frosting from her face except for three tiny blue specks near her ear.
"Josie was so into her cupcake," one of the ladies said.
"Well, Daddy's going to handle this diaper change," I said, except not out loud.
And as the saying goes, nothing is certain except death, taxes and that blue food coloring will ... Let's just the aftermath was extensive and cerulean.
"Did you eat a Smurf?" was all Chris could manage in the wake of such diaper devastation.
What I wasn't aware of was that the food dye could also stain her little tushie. If we had let her steep any longer, she would have had a terrible case of Avatar bottom.
Word to the wise, take it easy on the vibrant birthday cupcakes until baby is potty trained.
Turkey Lurkey
Oh. My. God. I'm. So. Excited. About. Baby's. First. Thanksgiving. Cannot. Stop. Writing. In. One. Word. Sentences.
Dear lord, that is annoying. I'm sorry. But I'm terribly into this holiday.
Don't fret. You'll hear alllllll about it soon.
Sunday, November 21, 2010
Weekend recipe: home unfries
By most measures, I'm head cook in this house with one big exception: breakfast. I'm OK at breakfast.
No, actually I'm pretty bad.
That's because I'd eat cold, leftover take-out for breakfast — and have on many occasions — if left to my own devices.
Fortunately for us, Chris is The Breakfast Master. And yes, I meant to capitalize the.
He, like any good southern gent, bakes biscuits from scratch. He can whip up a mean egg white omelet. He makes terrific blueberry pancakes. He makes the best home fries.
But I like to call them unfries because they're not fried. They are baked. And boy, are they good!
Really, his weekend breakfasts with a good pot of French press coffee were the only reasons I'd get up before 10 a.m. That was before Josie. Now, those breakfasts are what I look forward to as I balance a baby on my hip and search for my glasses at 7 a.m. on Sunday.
Even Josie's digging these first family meals, especially the home unfries. What can I say? Girl likes her some potatoes.
So without further rambling, here's Chris to guest host this edition of "Weekend recipe." Take it away!
Home Unfries
Hi! The Breakfast Master here.
Breakfasts and grilled meat. That's what men do -- mostly because it is basic and you can do it with a beverage (coffee or beer) in one hand. I think the cavemen discovered this.
Regardless, I have to say it is satisfying to prepare something for my daughter that she really digs and I can feel pretty good about. Here goes:
Time
About 20 minutes
Ingredients and Equipment
- Two medium red potatoes
- Paprika (sweet)
- Flake salt (a pinch)
- 1 Tbs of canola oil
- A sharp knife
- A small mixing bowl and spatula
Directions
- Wash and slice the potatoes into sticks about 2 1/2 inches long and about 1/2 inch thick. Leave the skins.
- Place in bowl and microwave for three minutes (this is an optional step, but I find it makes the baking go a little faster and does not affect the taste).
- Drizzle canola oil on the potatoes and sprinkle with paprika and salt.
- Using a spatula, stir the potatoes in the bowl until they are evenly seasoned.
- Spread the potatoes flat on a baking sheet and place in an oven (or toaster oven) preheated to 425.
- After 10 minutes, flip the potatoes over.
- Continue to bake another five minutes or until golden brown.
- Place on paper towel or napkin on a plate to blot any excess oil and serve.
Thanks, babe! I'm already ready for next weekend.
No, actually I'm pretty bad.
That's because I'd eat cold, leftover take-out for breakfast — and have on many occasions — if left to my own devices.
Fortunately for us, Chris is The Breakfast Master. And yes, I meant to capitalize the.
He, like any good southern gent, bakes biscuits from scratch. He can whip up a mean egg white omelet. He makes terrific blueberry pancakes. He makes the best home fries.
But I like to call them unfries because they're not fried. They are baked. And boy, are they good!
Really, his weekend breakfasts with a good pot of French press coffee were the only reasons I'd get up before 10 a.m. That was before Josie. Now, those breakfasts are what I look forward to as I balance a baby on my hip and search for my glasses at 7 a.m. on Sunday.
Even Josie's digging these first family meals, especially the home unfries. What can I say? Girl likes her some potatoes.
So without further rambling, here's Chris to guest host this edition of "Weekend recipe." Take it away!
Home Unfries
Hi! The Breakfast Master here.
Breakfasts and grilled meat. That's what men do -- mostly because it is basic and you can do it with a beverage (coffee or beer) in one hand. I think the cavemen discovered this.
Regardless, I have to say it is satisfying to prepare something for my daughter that she really digs and I can feel pretty good about. Here goes:
Time
About 20 minutes
Ingredients and Equipment
- Two medium red potatoes
- Paprika (sweet)
- Flake salt (a pinch)
- 1 Tbs of canola oil
- A sharp knife
- A small mixing bowl and spatula
Directions
- Wash and slice the potatoes into sticks about 2 1/2 inches long and about 1/2 inch thick. Leave the skins.
- Place in bowl and microwave for three minutes (this is an optional step, but I find it makes the baking go a little faster and does not affect the taste).
- Drizzle canola oil on the potatoes and sprinkle with paprika and salt.
- Using a spatula, stir the potatoes in the bowl until they are evenly seasoned.
- Spread the potatoes flat on a baking sheet and place in an oven (or toaster oven) preheated to 425.
- After 10 minutes, flip the potatoes over.
- Continue to bake another five minutes or until golden brown.
- Place on paper towel or napkin on a plate to blot any excess oil and serve.
Thanks, babe! I'm already ready for next weekend.
Friday, November 19, 2010
Some days, she just ain't havin' it
Like today. I made a great dinner while I convinced her to play with pots and pans and wooden spoons. Turkey meatloaf with all kinds of veggies tucked inside. And mashed sweet potatoes, parboiled first in orange juice. I made this dinner because it's tasty and it's something everyone can eat, no special steps.
But poor Pooter was worn out. She's battling a slight seasonal cold and fell asleep in my arms while we waited on the meatloaf to finish baking and for Daddy to get home. I couldn't bring myself to wake her, not even after Daddy had arrived and the meatloaf was done.
When she finally roused from her nap, dinner was served. But as I stated, Josie's response was pretty much, "Nuh-uh."
Behold:
But poor Pooter was worn out. She's battling a slight seasonal cold and fell asleep in my arms while we waited on the meatloaf to finish baking and for Daddy to get home. I couldn't bring myself to wake her, not even after Daddy had arrived and the meatloaf was done.
When she finally roused from her nap, dinner was served. But as I stated, Josie's response was pretty much, "Nuh-uh."
Behold:
Thursday, November 18, 2010
Best birthday dinner ever
Tonight, we ate at our favorite Indian place to celebrate my birthday. (Hot Dang! I've been able to string this celebration out for a week!) It wasn't fancy. It wasn't expensive. It was perfect.
Particularly because I was there with my two favorite people, my tribe, my husband and daughter. And we all shared.
Chris and I ordered our curries mildly spiced and Josie dug into yellow dal (a lentil stew with tomatoes and cumin) and palek paneer (spinach with cheese cubes). I split open my samosa and scooped out potato and pea stuffing for her. I even shared my gulab jamun dessert.
We left a pretty generous tip considering half of it wound up on the floor, but I think she liked it all.
Side note: What is the proper tipping protocol for the times when child-in-tow makes a moderate to unholy mess? I always tip 20 percent for good service, but I imagine leaving more is a better choice, right?
I've realize I take pleasure in being able to share food with my babe. When I was carrying her in the bread basket, I had no choice but to share. When she nursed, I was the food. When she started solids, I made the food. But now, we finally sit down and eat the same things and it feels different ... complete.
Am I making any sense?
Anyway, best birthday dinner ever!
And the dinner before was nice, too. Just us ladies.
I picked up a premade meal from the grocery store since time and an empty pantry weren't on my side. Grilled chicken, cheesy pasta and mixed vegetables. It was ordinary, but it will be a meal that will always stand out. Watching Josie stuff her face with the same dinner made me feel happy.
(Josie apparently loves exclamation points and finger points)
Now, I can't wait for Chris and I to make our favorite foods for her and to find out what her favorites are.
What are your family's favorites? Gimme some ideas. After all, it's my birthday.
Particularly because I was there with my two favorite people, my tribe, my husband and daughter. And we all shared.
Chris and I ordered our curries mildly spiced and Josie dug into yellow dal (a lentil stew with tomatoes and cumin) and palek paneer (spinach with cheese cubes). I split open my samosa and scooped out potato and pea stuffing for her. I even shared my gulab jamun dessert.
We left a pretty generous tip considering half of it wound up on the floor, but I think she liked it all.
Side note: What is the proper tipping protocol for the times when child-in-tow makes a moderate to unholy mess? I always tip 20 percent for good service, but I imagine leaving more is a better choice, right?
I've realize I take pleasure in being able to share food with my babe. When I was carrying her in the bread basket, I had no choice but to share. When she nursed, I was the food. When she started solids, I made the food. But now, we finally sit down and eat the same things and it feels different ... complete.
Am I making any sense?
Anyway, best birthday dinner ever!
And the dinner before was nice, too. Just us ladies.
I picked up a premade meal from the grocery store since time and an empty pantry weren't on my side. Grilled chicken, cheesy pasta and mixed vegetables. It was ordinary, but it will be a meal that will always stand out. Watching Josie stuff her face with the same dinner made me feel happy.
 |
| Carrots and green beans and pasta! Oh yum! |
 |
| C'mere veggies! |
 |
| Yo moms, more eats! |
Now, I can't wait for Chris and I to make our favorite foods for her and to find out what her favorites are.
What are your family's favorites? Gimme some ideas. After all, it's my birthday.
Tuesday, November 16, 2010
I'm baaaaack!
Miss me? My man and I got back today from a well-deserved respite in Lucea, Jamaica. (Sighhh...) Originally, the getaway was timed to celebrate my upcoming birthday, but we ended up NEEDING it. We're planning a move to another state, trying to sell our house in — shall we say — a not-so-good market and moving on to other jobs (I still have to find mine, gulp!). Plus we have a cruising, hungry, teething, adorable despot running our household.
It was my first time away from the baby for more than one night. I woke up the first morning feeling...uh, what's the word...rested? I hadn't said that in so long my lips almost forgot how to form the sounds.
My parents kept Josie for the five days we were abroad. They're still so in love with grandchild No.1 that they still think of babysitting as a pleasure and a privilege. Shhhhh...let us let them keep thinking that as long as possible.
And, yeah, I was nervous leaving my lamb for so long even though she was staying with the people who raised me (I mean, I turned out OK, right? RIGHT!?). And, yeah, everything went well. And, yeah, somethings they didn't do as well as Mommy and Daddy. But dang it if somethings they didn't do better — namely getting Josie to eat more table food.
Whenever I spoke to my parents on the phone my questions always went in this order: How is she sleeping? What is she eating?
I let them feed Josie. I sent her with snacks and formula, but her main meals came from them. Looking back on it, I think that's the ultimate sign of trust.
Here's what I learned from my elders:
1. Parboil sweet potatoes in natural orange juice and mash. The OJ gives them a little sweetness but is way healthier than brown sugar or marshmallows, and it also adds vitamin C.
2. Make real oatmeal. At 11 months, Josie can handle the real stuff, which I imagine also tastes better than the pasty, high-polished baby oatmeal we've been giving her.
3. Fresh pineapple cores (you know the fibrous, hard, throw-away centers of the fresh-cut pineapple in the produce section) make excellent teethers. Baby can scrape some off just a little of the sweet, tart fleshy fruit but can't bite chunks big enough to choke on.
4. Puree cooked vegetables and hide them in meatloaf and meatballs, a strategy also known as the sneak. My dad made Josie a turkey loaf and she LOVED it.
5. All babies love mashed potatoes. 'Nuf said.
And, as a side note, here's what I learned in Jamaica:
1. You can eat callaloo for breakfast. And it's gooooood.
2. Never go against Canadians (in drinking games) when integrity is on the line.
3. Food really does taste better when your toes are buried in sand.
4. Chicken patties! Chicken patties! Chicken patties!
5. Feral cats love jerk chicken.
It was my first time away from the baby for more than one night. I woke up the first morning feeling...uh, what's the word...rested? I hadn't said that in so long my lips almost forgot how to form the sounds.
My parents kept Josie for the five days we were abroad. They're still so in love with grandchild No.1 that they still think of babysitting as a pleasure and a privilege. Shhhhh...let us let them keep thinking that as long as possible.
And, yeah, I was nervous leaving my lamb for so long even though she was staying with the people who raised me (I mean, I turned out OK, right? RIGHT!?). And, yeah, everything went well. And, yeah, somethings they didn't do as well as Mommy and Daddy. But dang it if somethings they didn't do better — namely getting Josie to eat more table food.
Whenever I spoke to my parents on the phone my questions always went in this order: How is she sleeping? What is she eating?
I let them feed Josie. I sent her with snacks and formula, but her main meals came from them. Looking back on it, I think that's the ultimate sign of trust.
Here's what I learned from my elders:
1. Parboil sweet potatoes in natural orange juice and mash. The OJ gives them a little sweetness but is way healthier than brown sugar or marshmallows, and it also adds vitamin C.
2. Make real oatmeal. At 11 months, Josie can handle the real stuff, which I imagine also tastes better than the pasty, high-polished baby oatmeal we've been giving her.
3. Fresh pineapple cores (you know the fibrous, hard, throw-away centers of the fresh-cut pineapple in the produce section) make excellent teethers. Baby can scrape some off just a little of the sweet, tart fleshy fruit but can't bite chunks big enough to choke on.
4. Puree cooked vegetables and hide them in meatloaf and meatballs, a strategy also known as the sneak. My dad made Josie a turkey loaf and she LOVED it.
5. All babies love mashed potatoes. 'Nuf said.
And, as a side note, here's what I learned in Jamaica:
1. You can eat callaloo for breakfast. And it's gooooood.
2. Never go against Canadians (in drinking games) when integrity is on the line.
3. Food really does taste better when your toes are buried in sand.
4. Chicken patties! Chicken patties! Chicken patties!
5. Feral cats love jerk chicken.
Tuesday, November 9, 2010
My little monkey
Josie's got Daddy reeled in, and it's so cute.
But Daddy's got strategy. He's setting a good example. For instance, snacking. That's not a Twinkie in his hand.
I think by seeing us enjoy good food, Josie tries good food. And she can think she's in charge.
But Daddy's got strategy. He's setting a good example. For instance, snacking. That's not a Twinkie in his hand.
I think by seeing us enjoy good food, Josie tries good food. And she can think she's in charge.
Monday, November 8, 2010
Weekend recipe: apple cranberry jiggle
No, that's not Chris' pet name for me. Though, it wouldn't be the worst he's come up with.
It's my (belated, again) recipe that blends a distinct flavor of the upcoming Thanksgiving holiday with gelatin, a wiggly fun food.
Ever since I decided to be a super adult and cook my own Thanksgiving a handful of years back, I've been making the cranberry sauce from scratch. Dear goddess of the harvest, it is the easiest recipe on earth...that involves cranberries. And it is super delicious. I can't look at the canned stuff the same.
Bonus! This is a recipe that can be used by adults as well as kids, or kids of all ages, or all immature adults.
Apple Cranberry Jiggle
Psstttt...hey y'all adults...I bet if you add extra powdered gelatin and a couple or dozen shots of vodka, this would make a great holiday shooter. Just sayin'... I mean, who doesn't feel like they need a drink during family holidays?
Time
15 minutes to prep and cook; must chill overnight
Ingredients and Equipment
This is going to be a two-parter. The first recipe is for the cranberry sauce, from which you'll strain off some juice to then make the jiggle. Adults get a delicious relish and babies get a fruity snack.
For the cranberry sauce, you'll need:
- 1 12-oz package of fresh cranberries (so available right now in the produce section of your grocery store; please do not use canned)
- 1 cup of unsweetened apple juice (like Motts for Tots or the natural stuff)
- 1/2 cup of sugar
- 2 cinnamon sticks
- 8 whole cloves (optional)
- sauce pan
For the jiggle, you'll need:
- 1/4 cup water (room temp is fine)
- 1 1/4-oz packet OR 1 tablespoon of plain gelatin (may be a little hard to find; check the baking aisle of your grocery store)
- 1 and 1/2 cups unsweetened apple juice
- 1/4 cup of strained cranberry sauce (just the liquid)
- sauce pan
- bowl
- sieve or other strainer
- 8-inch baking pan
- plastic wrap
Directions
To make the cranberry sauce:
- Add cranberries and 1 cup of apple juice to a sauce pan over medium heat.
- Mix in sugar and add cinnamon sticks and cloves.
- Bring to a simmer. Allow it to cook covered — though stir occasionally — until the berries have popped and softened and the mixture thickens into a syrupy stew.
- Remove from heat.
To make the jiggle:
- Mix the gelatin and water in a bowl.
- Once the cranberry sauce has cooled, ladle a portion into a sieve over a bowl and mash down to force out liquid. Strain 1/4 cup. (You can then add the mashed berry mixture back in with the rest of the cranberry sauce and store in the fridge.)
Quick warning: This jiggle is such a pretty color, but less pretty once you realize how easily it stains clothes. Thus, bibs are a must...maybe for the adults, too, especially if there's vodka involved.
It's my (belated, again) recipe that blends a distinct flavor of the upcoming Thanksgiving holiday with gelatin, a wiggly fun food.
Ever since I decided to be a super adult and cook my own Thanksgiving a handful of years back, I've been making the cranberry sauce from scratch. Dear goddess of the harvest, it is the easiest recipe on earth...that involves cranberries. And it is super delicious. I can't look at the canned stuff the same.
Bonus! This is a recipe that can be used by adults as well as kids, or kids of all ages, or all immature adults.
Apple Cranberry Jiggle
Psstttt...hey y'all adults...I bet if you add extra powdered gelatin and a couple or dozen shots of vodka, this would make a great holiday shooter. Just sayin'... I mean, who doesn't feel like they need a drink during family holidays?
Time
15 minutes to prep and cook; must chill overnight
Ingredients and Equipment
This is going to be a two-parter. The first recipe is for the cranberry sauce, from which you'll strain off some juice to then make the jiggle. Adults get a delicious relish and babies get a fruity snack.
For the cranberry sauce, you'll need:
- 1 12-oz package of fresh cranberries (so available right now in the produce section of your grocery store; please do not use canned)
- 1 cup of unsweetened apple juice (like Motts for Tots or the natural stuff)
- 1/2 cup of sugar
- 2 cinnamon sticks
- 8 whole cloves (optional)
- sauce pan
For the jiggle, you'll need:
- 1/4 cup water (room temp is fine)
- 1 1/4-oz packet OR 1 tablespoon of plain gelatin (may be a little hard to find; check the baking aisle of your grocery store)
- 1 and 1/2 cups unsweetened apple juice
- 1/4 cup of strained cranberry sauce (just the liquid)
- sauce pan
- bowl
- sieve or other strainer
- 8-inch baking pan
- plastic wrap
Directions
To make the cranberry sauce:
- Add cranberries and 1 cup of apple juice to a sauce pan over medium heat.
- Mix in sugar and add cinnamon sticks and cloves.
- Bring to a simmer. Allow it to cook covered — though stir occasionally — until the berries have popped and softened and the mixture thickens into a syrupy stew.
- Remove from heat.
 |
| Magic |
To make the jiggle:
- Mix the gelatin and water in a bowl.
- Once the cranberry sauce has cooled, ladle a portion into a sieve over a bowl and mash down to force out liquid. Strain 1/4 cup. (You can then add the mashed berry mixture back in with the rest of the cranberry sauce and store in the fridge.)
- Pour the cranberry sauce and 1 and 1/2 cups of apple juice into a sauce pan and bring to a boil. Then, remove from heat.
- Add the juices to the gelatin in the bowl and stir until the gelatin is fully dissolved.
- Pour the mixture into the baking pan, cover with plastic wrap (careful not to let the wrap touch the top of the mixture) and place in the refrigerator to chill overnight.
- Once the gelatin has set, cut into postage stamp-sized squares and serve.
 |
| My grandma's old bake ware still works |
Sunday, November 7, 2010
To meat or not to meat?
Here's my omnivore's dilemma: I eat some meat. Fish, fowl, reptiles. No mammals. I have vegetarian tendencies. My reasoning is a long, not exciting story, but my position is essentially that, as delicious as some animals may be, I can't bring myself to eat up the food chain in such proximity to humans.
And as an aside, I fear the hormones, antibiotics and chemicals used in mass farming of meat animals even though I'm a bit ignorant overall on the subject.
My husband eats any meat, though in very moderate amounts. He may have a steak once a quarter and pork on the rare occasions that A) someone else made it and invited him for dinner, B) it's a hotdog at a baseball park. He's also amenable to tofu, beans and meatless dishes, but holds none of my warm, furry aversions.
So where does that place Josie?
Still, I kind of which I had come to a decision, a solution to this dilemma before that happened. Shoulda paid more attention to the day care menu, too.
I have several momma mentors who probably have considered this before. So if y'all are reading, please weigh in. How did y'all do it? Would you do it differently? Am I just freaking out again?
And as an aside, I fear the hormones, antibiotics and chemicals used in mass farming of meat animals even though I'm a bit ignorant overall on the subject.
My husband eats any meat, though in very moderate amounts. He may have a steak once a quarter and pork on the rare occasions that A) someone else made it and invited him for dinner, B) it's a hotdog at a baseball park. He's also amenable to tofu, beans and meatless dishes, but holds none of my warm, furry aversions.
So where does that place Josie?
 |
| Turkey and green beans |
I want her to eat what we eat, and that's been fairly easy except for this point where Mommy and Daddy diverge.
How do we introduce her to meats? Do we limit her meat eating until she is old enough to decide for herself? How do we talk to day care about what proteins we'd like for her to eat and which ones we'd like for her to avoid? Will she miss out on foods that are important to our culture or her friends' cultures? Are we limiting her palate? Are we being too controlling? Is there a compromise?
 |
| To meat or not to meat, that is the question. |
She's had a few meats already. She's had chicken and turkey, both foods our family eats regularly. We're holding off on fish and seafood until she's at least a year old (which, gulp, is in weeks).
And I know day care has given her a beef patty at least once. Not sure how she liked it, but there were no problems on the back end, if you know what I mean.Still, I kind of which I had come to a decision, a solution to this dilemma before that happened. Shoulda paid more attention to the day care menu, too.
I have several momma mentors who probably have considered this before. So if y'all are reading, please weigh in. How did y'all do it? Would you do it differently? Am I just freaking out again?
 |
| CHOMP! |
Saturday, November 6, 2010
Back to our regularly scheduled programming
Friday, my man and I packed up and headed out of town. It was such a needed relief after a hellacious week. The timing was serendipitous though. We had planned this trip a while ago.
My husband's alma mater, the University of Southern Mississippi, was playing Tulane in New Orleans, a city we die for — or at least look for any excuse to visit. And it would be my first night away from baby, a trial run for the upcoming Birthday Beach Bash. (I believe it should have a proper title; I am turning 30 after all).
Friday was spent eating and shopping and eating along Magazine Street. My first 24 hours in NOLA I ate: truffled butternut squash bisque and grilled marlin in a satsuma beurre blanc at Martinque Bistro, a pistachio and cherry pastry and chocolate and hazelnut mousse at Sucré, duck confit with lentils and figs, julienned kale salad with beets and citrus and seared tuna over fingerling potatoes, fennel and olives at Gautreau's. I think I ate all the butter and cream from the Croissant, I mean Crescent, City.
But enough of what I ate. This blog ain't Feeding Momma.
Still, this is somewhat about me. The trip was important not just to see how Josie would do during an extended time without me but also to see how I would do.
And, if successful, it would mean Josie was fully weaned.
As usual, she did lovely. My wonderful gal has made every transition we've asked her to. She took her bottles, she ate, she played, she slept.
I sort of did the same thing. And I may have whined a little. But I had an epiphany.
I always felt guilty about leaving the babe behind. The root of that is because for so long I couldn't be more than a few hours away. My boobs and her needs wouldn't let me.
Now, she doesn't need me like that. It makes me kind of sad to admit, but she doesn't.
In fact, she really hasn't been all that interested in nursing for the last few weeks. So, even if I wanted to, she's not as in to it. Though today, she did sidle up to me and pull into standing like she wanted to be held. As I reached for her, she extended one index finger and poked me right in the boob. Poked me good and laughed.
It's also amazing how my body has adjusted. No longer do my (to use Sue Sylvester's terms) vine-ripened chest fruit become swollen grapefruits after 2 hours, 4 hours, 6 hours, 12 hours, a day without nursing.
So gals, looks like a I got you back, back to our regularly scheduled programming.
My husband's alma mater, the University of Southern Mississippi, was playing Tulane in New Orleans, a city we die for — or at least look for any excuse to visit. And it would be my first night away from baby, a trial run for the upcoming Birthday Beach Bash. (I believe it should have a proper title; I am turning 30 after all).
Friday was spent eating and shopping and eating along Magazine Street. My first 24 hours in NOLA I ate: truffled butternut squash bisque and grilled marlin in a satsuma beurre blanc at Martinque Bistro, a pistachio and cherry pastry and chocolate and hazelnut mousse at Sucré, duck confit with lentils and figs, julienned kale salad with beets and citrus and seared tuna over fingerling potatoes, fennel and olives at Gautreau's. I think I ate all the butter and cream from the Croissant, I mean Crescent, City.
But enough of what I ate. This blog ain't Feeding Momma.
Still, this is somewhat about me. The trip was important not just to see how Josie would do during an extended time without me but also to see how I would do.
And, if successful, it would mean Josie was fully weaned.
As usual, she did lovely. My wonderful gal has made every transition we've asked her to. She took her bottles, she ate, she played, she slept.
I sort of did the same thing. And I may have whined a little. But I had an epiphany.
I always felt guilty about leaving the babe behind. The root of that is because for so long I couldn't be more than a few hours away. My boobs and her needs wouldn't let me.
Now, she doesn't need me like that. It makes me kind of sad to admit, but she doesn't.
In fact, she really hasn't been all that interested in nursing for the last few weeks. So, even if I wanted to, she's not as in to it. Though today, she did sidle up to me and pull into standing like she wanted to be held. As I reached for her, she extended one index finger and poked me right in the boob. Poked me good and laughed.
It's also amazing how my body has adjusted. No longer do my (to use Sue Sylvester's terms) vine-ripened chest fruit become swollen grapefruits after 2 hours, 4 hours, 6 hours, 12 hours, a day without nursing.
So gals, looks like a I got you back, back to our regularly scheduled programming.
Wednesday, November 3, 2010
BRAT
Nope. That doesn't refer to Josie. In fact, she has been anything but despite apparently catching my tummy bug. Poor gal. Poor Charles Barfley. Poor Bob Barfer.
She woke up about 4 a.m. today, around the usual time we change her, give her a bottle and rock her back to sleep. Except this time, we were greeted with splotches of upchuck in her crib. Nothing a quick change couldn't handle. She eventually took the bottle and went back to sleep. Half hour later she wakes us up with a sad little cry.
I rush in just in time to witness the projectile show. I was half frightened and half impressed. I hadn't seen that kind of velocity since college, and she didn't even cry about it later.
After another change and much wiping down, she is playing in her nursery like nothing happened. But her daddy and I are shaken. We've been through some ear infections, but never the yaks. And all the scary stuff I've read about dehydration comes rushing to the front of my conscience at once. I am worry monster mommy.
Fast forward to 8 a.m., when she's slept a little, dirty sheets and jammies have whirred in the washer and I've catnapped on the floor by her crib. Chris is taking the day off to watch the urpy baby and I am heading to work, but not before lecturing him to give her plenty of liquids — BUT DON'T FORCE THEM — and to follow the BRAT diet. That's bananas, rice, apple sauce and toast. All foods that are supposed to be gentle on the tummy.
Poor guy is exhausted and can only nod, waiting for me to leave them in peace. And heaven of heavens, I get this update at work around noon:
"Toast and apple sauce. So far, so good. She seems hungry."
She woke up about 4 a.m. today, around the usual time we change her, give her a bottle and rock her back to sleep. Except this time, we were greeted with splotches of upchuck in her crib. Nothing a quick change couldn't handle. She eventually took the bottle and went back to sleep. Half hour later she wakes us up with a sad little cry.
I rush in just in time to witness the projectile show. I was half frightened and half impressed. I hadn't seen that kind of velocity since college, and she didn't even cry about it later.
After another change and much wiping down, she is playing in her nursery like nothing happened. But her daddy and I are shaken. We've been through some ear infections, but never the yaks. And all the scary stuff I've read about dehydration comes rushing to the front of my conscience at once. I am worry monster mommy.
Fast forward to 8 a.m., when she's slept a little, dirty sheets and jammies have whirred in the washer and I've catnapped on the floor by her crib. Chris is taking the day off to watch the urpy baby and I am heading to work, but not before lecturing him to give her plenty of liquids — BUT DON'T FORCE THEM — and to follow the BRAT diet. That's bananas, rice, apple sauce and toast. All foods that are supposed to be gentle on the tummy.
Poor guy is exhausted and can only nod, waiting for me to leave them in peace. And heaven of heavens, I get this update at work around noon:
"Toast and apple sauce. So far, so good. She seems hungry."
Sorry I puked.
I guess good sleep, a light bottle and some BRAT make a curative recipe. I'm crossing my fingers and toes it's true.
Anyone out there have any other good ways to soothe the upset baby tums?
Tuesday, November 2, 2010
The end of an era
As Josie grows closer to becoming fully weaned, I find myself mourning the loss of the tender moments of nursing.
I mean hurray Upcoming Weeklong Surprise Birthday Trip to Somewhere Beachy! But also, boo hoo. (Or should that be boob who?)
I miss nursing times more than I thought I would. Did I cherish those times enough? When it was just the two of us snuggled close in the wee hours of dawn, in the thick dark of the evening, in the fading glow of late afternoon following a long day at work? When I could lull her to sleep, skin against skin?
Perhaps, part of my woe is that Josie is almost a toddler. That means no longer a baby, my baby.
So I am replaying the nursings in my mind sometimes — sort of like I did her birth — to savor them a little longer, to squeeze out the last drops of warm fuzziness until the memories dissipate and are eventually replaced.
And to help with the mourning, I celebrate the new. The pulling up on everything and beaming at her new found stance. The constant gibberish chatter that almost sounds like language. The recognition of people and places that are constants in her life.
She's also helped me overcome the mourning in her own charming way. Like earlier this morning when instead of allowing me to nurse her in bed (which I do to coax her into letting me sleep just a half hour longer), she snuggled up in a crescent across my chest, laid her head in the crook of my elbow and patted my face.
Then, without warning, she bit the stew out of my forearm. Teeth! Ah yes, like razors. And so maybe I mourn the nursing times a little less.
I mean hurray Upcoming Weeklong Surprise Birthday Trip to Somewhere Beachy! But also, boo hoo. (Or should that be boob who?)
I miss nursing times more than I thought I would. Did I cherish those times enough? When it was just the two of us snuggled close in the wee hours of dawn, in the thick dark of the evening, in the fading glow of late afternoon following a long day at work? When I could lull her to sleep, skin against skin?
Perhaps, part of my woe is that Josie is almost a toddler. That means no longer a baby, my baby.
So I am replaying the nursings in my mind sometimes — sort of like I did her birth — to savor them a little longer, to squeeze out the last drops of warm fuzziness until the memories dissipate and are eventually replaced.
And to help with the mourning, I celebrate the new. The pulling up on everything and beaming at her new found stance. The constant gibberish chatter that almost sounds like language. The recognition of people and places that are constants in her life.
She's also helped me overcome the mourning in her own charming way. Like earlier this morning when instead of allowing me to nurse her in bed (which I do to coax her into letting me sleep just a half hour longer), she snuggled up in a crescent across my chest, laid her head in the crook of my elbow and patted my face.
Then, without warning, she bit the stew out of my forearm. Teeth! Ah yes, like razors. And so maybe I mourn the nursing times a little less.
Monday, November 1, 2010
Weekend recipe: back to basics
First off, an apology. Sorry this weekend recipe is late. I'm not a fan of tardiness (Thanks Kim Zolciak for making that word hip). I'm also not a fan of tummy bugs, and this bug was mean and nasty. Let's just say I was in no shape to write, much less think, about food.
But after swigging some Pedialyte and balling up on the couch for 36 hours, I'm on the mend. And I'm ready to talk baby food makin'. Let's get it on.
When I decided to make Josie's food, I knew I wanted her first bite to be something nutritious, gentle and sweet but not too sugary. So I picked sweet potato.
Whatever you pick, making purees is actually pretty easy, is cheaper than buying premade, doesn't require any special kitchen appliances (as long as you have, pots and pans and a blender or food processor) and takes less time than slapping on sweats and shoes and driving to the grocery store.
Back to basics
Here's the basic recipe for any single fruit or veggie puree. For first stage food, the texture should be similar to cream. Once baby has been introduced to a variety and has moved on to stage two, you are free to mix and match as you please. Also, if you find yourself lacking ideas, go peruse the baby food aisles.
Time
30 minutes or less
Ingredients and Equipment
Here's where you have options. I'm lucky enough to have access to a farmers market from summer to mid-fall, and I really enjoyed picking out produce that was in season. I knew it was fresh and flavorful. But truth be told, I found some frozen vegetables worked just as well. I never used canned because of the high salt content and general not-fresh flavor.
I've listed some of our favorite fruits and vegetables, though feel free to run wild.
- Fresh vegetable: Sweet potatoes, butternut squash, carrots, broccoli
- Frozen vegetable: sweet peas, green beans, lima beans, spinach
- Fresh fruits: peaches, mango, apple, blueberries, pears (fruits such as bananas and avocados can be pureed and served raw)
- Frozen fruits: peaches, mango, blueberries, cherries
- Steamer pot, stew pot, oven or microwave
- blender or food processor
- sieve (optional)
Directions
Again, more options when it comes to cooking methods.
- Wash all fruits and vegetables and remove any peels, skins, rinds or seeds. Then, cut into manageable pieces.
- Steaming: great for squash, carrots, broccoli. Place pieces in a slotted or colander like basket over boiling water, cover and cook until tender.
- Baking: great for sweet potatoes, yams or any kind of potato. (In a hurry? Just prick some holes in the skin with a fork, pop in the microwave and nuke until the flesh is tender. Cut in half and scoop out.)
- Stewing: great for any fruit or frozen vegetables. Add a little water to the pot and simmer until tender.
You see, tender is the optimal condition here.
- Puree: Place the fruit or vegetable in a blender or food processor. Thin with breastmilk, formula or cooking liquid and blend until smooth.
- Strain: This is really only necessary for stringy or fibrous vegetables and fruits (green beans, mango, sweet peas)
- Store: Pour purees into ice cube trays and allow them to freeze overnight. Pop out the cubes (pre-portioned; about a tablespoon each) into a plastic freezer bag, label and keep up to a month.
Ta da! Now get on it, y'all!
But after swigging some Pedialyte and balling up on the couch for 36 hours, I'm on the mend. And I'm ready to talk baby food makin'. Let's get it on.
When I decided to make Josie's food, I knew I wanted her first bite to be something nutritious, gentle and sweet but not too sugary. So I picked sweet potato.
Whatever you pick, making purees is actually pretty easy, is cheaper than buying premade, doesn't require any special kitchen appliances (as long as you have, pots and pans and a blender or food processor) and takes less time than slapping on sweats and shoes and driving to the grocery store.
Back to basics
Here's the basic recipe for any single fruit or veggie puree. For first stage food, the texture should be similar to cream. Once baby has been introduced to a variety and has moved on to stage two, you are free to mix and match as you please. Also, if you find yourself lacking ideas, go peruse the baby food aisles.
Time
30 minutes or less
Ingredients and Equipment
Here's where you have options. I'm lucky enough to have access to a farmers market from summer to mid-fall, and I really enjoyed picking out produce that was in season. I knew it was fresh and flavorful. But truth be told, I found some frozen vegetables worked just as well. I never used canned because of the high salt content and general not-fresh flavor.
I've listed some of our favorite fruits and vegetables, though feel free to run wild.
- Fresh vegetable: Sweet potatoes, butternut squash, carrots, broccoli
- Frozen vegetable: sweet peas, green beans, lima beans, spinach
- Fresh fruits: peaches, mango, apple, blueberries, pears (fruits such as bananas and avocados can be pureed and served raw)
- Frozen fruits: peaches, mango, blueberries, cherries
- Steamer pot, stew pot, oven or microwave
- blender or food processor
- sieve (optional)
Directions
Again, more options when it comes to cooking methods.
- Wash all fruits and vegetables and remove any peels, skins, rinds or seeds. Then, cut into manageable pieces.
- Steaming: great for squash, carrots, broccoli. Place pieces in a slotted or colander like basket over boiling water, cover and cook until tender.
- Baking: great for sweet potatoes, yams or any kind of potato. (In a hurry? Just prick some holes in the skin with a fork, pop in the microwave and nuke until the flesh is tender. Cut in half and scoop out.)
- Stewing: great for any fruit or frozen vegetables. Add a little water to the pot and simmer until tender.
You see, tender is the optimal condition here.
- Puree: Place the fruit or vegetable in a blender or food processor. Thin with breastmilk, formula or cooking liquid and blend until smooth.
- Strain: This is really only necessary for stringy or fibrous vegetables and fruits (green beans, mango, sweet peas)
- Store: Pour purees into ice cube trays and allow them to freeze overnight. Pop out the cubes (pre-portioned; about a tablespoon each) into a plastic freezer bag, label and keep up to a month.
Ta da! Now get on it, y'all!
Subscribe to:
Posts (Atom)