Foodie Baby

I have always hoped that our kids would have adventuresome palates. With my love of food, variety and spice, the thought of a picky eater who would refuse anything but chicken fingers seemed rather dreadful.

When Alice was 5 1/2 months, we started her on solids. I had no idea how she was going to respond, and tentatively approached her with some carrots I had steamed and pureed that afternoon.

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She took to it like butter to a muffin.

Within weeks, she was eating about 14 oz of solids per day (!), and devouring anything I offered–carrots, peas, squash, sweet potatoes, chicken, lentils, spinach with garlic, Greek yogurt, Chicken Tikka, pureed coq au vin, tuna salad, chicken salad, any kind of fruit . . . everything except for avocado.

She even went gangbusters on a lemon.

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And in the first 3 weeks of starting solids, she gained 2 pounds.

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Whoa.

I’m guessing by now she’s put on another pound or two, which is surely helping her in her mission to move all over the face of the earth, scooch by scooch, and put everything she can find into her mouth. Go Alice go!

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But back to the food part! To this day, before her little mouth even makes contact with the spoon, she makes the most hilarious faces of skepticism.

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I think she’s anticipating, unsure of what her taste buds are about to experience. But she’s game to try whatever’s there, so in goes the food . . .

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. . . and the little face goes through a series of expressions that might seem like disgust to an untrained eye.

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She makes dramatic grimaces and looks at me with a face of great uncertainty. What are you feeding me??

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But after about bite #4, some kind of switch turns and she becomes RavenousBaby, leaning forward towards the spoon and smacking her little hand on her thigh or the table. More! More! More!

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Picky stages will most certainly come and go throughout her babyhood and childhood, but at this moment I am so thankful that she’s game for whatever I put in that little plastic bowl.

She’s my favorite baby. She’s just tops. And she’s MINE!

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Corn and Bacon Bowls

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This fantastic weeknight dinner has been our number one go-to for the past year or so. And not just for reasons of desperation and because we want something quick and known to fall back on, but because we actually love it. It tastes friggin’ good, and requires (at this point) zero thought power to throw together.

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It only requires one skillet (and a rice cooker), so minimal dishes.

And it tastes much better than your shirt.

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Really, Alice. Bacon and corn versus some kind of tiered ruffly concotion? The choice is clear.

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What?

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You try to deny me my taste of shirt and I’ll . . . I’ll . . .

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WaaaaAAAAHHHH!

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Okay, okay–no one’s denying you anything, little one.

(Well, except for knives and pointy things, small things that you could choke on, papers that you could slobber on or tear up and eat, proximity to anything hot, proximity to any kind of stairway or precipice, foods you can’t chew due to your lack of teeth, your dad’s Club Soda, your dad’s can of beer, your mom’s glass of wine, your mom’s hot cup of coffee, the car keys since you bit the panic button and set off the car alarm, anything in the bathroom including soap, make up products and faucets; my hair, earrings, necklaces, and other pullable parts of my outfit, your dad’s glasses, the guitar, dishes and breakable items, anything you might destroy with your saliva, and anything that might destroy you with its saliva . . . wait, what? Anyway, other than these things it’s all yours, kid.)

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That’s more like it. You better remember who’s in charge here.

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Anyway, matters of household authority and the very persuasive “WaaaAAAH” power-play aside, welcome to our humble creation, Corn and Bacon Bowls.

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Ingredients

1 lb bacon, diced
2 cans sweet corn, drained
Salt and pepper, to taste
1/8 tsp red pepper flakes
1 bunch green onions, diced
Cooked rice, to serve

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Fry diced bacon in a 12’ skillet over medium high heat, until browned. Remove most of the grease from the skillet (carefully!). Add the corn to the bacon and continue to cook over medium high heat until corn is browned, stirring only occasionally (so that it has a chance to brown) and adding the salt, pepper and red pepper flakes as it cooks. Taste and readjust seasoning if needed.Turn off the heat and stir in the green onions. Serve over rice!

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