Parenting 2.0

Baby Chef

Posted on: April 18, 2010

Yesterday I headed to the grocery store, armed with a list and a mindset to buy the particular ingredients needed to create some new flavours for my Little Man. The world of internet blogging has introduced me to a site called Carrots are Orange where you can basically find a different baby food recipe each day. This lovely blogger (creator of Carrots are Orange) has a knack for kitchen creativity and I, or should I say Baby Niko, is reaping the benefits.

Luckily for Niko, I’m expanding and improving my culinary skill set since the Campfire Squash incident. Yes, I’ve stepped up my domestic game a notch and my repertoire now includes: skinning tomatoes (easier than it sounds), poaching sole (although my poaching technique is questionable) and thus creating “Sole” Mate Puree, all in the name of making baby food for my Little Man. Now wouldn’t Borys like it if I put so much effort into making adult food for my Big Man. Actually to be fair, here’s a conversation that transpired the other day:

Borys: I’ve noticed you’ve been cooking more lately. I like it!

Me (with an air of contentment and pride): Yah, I guess I have been cooking a lot.

Borys: Whoa there. I didn’t say “a lot”, just “more” than before. But I still like it.

Me (somewhat dejected): Oh…

B and Me: har har har 🙂

Yes I’ll admit it, for quite some time PC frozen lasagnas and countless other PC varieties made daily appearances at Chez Alli & Borys. But now, and maybe in part due to the years (yes, years!) of eating them, those frozen entrees just don’t have the same appeal. Thank goodness…

So today I will continue on my baby making, nix that, on my baby food making adventure. And what lies ahead, you may wonder: Chicken Pot Pie and an Avocodo, Banana, Blueberry puree (ingredients, at least at this stage in the game, I would never have dreamed of combining!) So, thank you Marnie, from Carrots are Orange – Niko’s taste buds are happy and all the while I’m honing my cooking skills.

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3 Responses to "Baby Chef"

[…] Anyway, there is this pressure (perhaps self-induced) to get him eating these protein bits! In talking with my friend Laura last night, she really calmed me down. Her son (who is almost a year and a half) is a very finicky eater. She has had lots of chats with her pediatrician about it, and he has assured her that every baby will develop in their own time. She also went on to say that the texture of meat is really hard to get used to. So it might not be so much the flavour but the grittiness or however you want to describe the texture. Our solution then? We’re taking a meat holiday! Goodbye gagging, goodbye saliva collecting chicken, hello eating is enjoyable again! How long will this holiday last? I’d say a week usually does a body good, right? So for now I will continue to hone my culinary skills, but solely as a vegetarian baby chef. […]

[…] issues seam to have dissipated. Even though my freezer still carries memories of my attempts at making baby food: those memories coming in the form of tiny little ice cube sized, homemade varieties, double sealed […]

[…] muscle tone, sleep, reason, perspective. Our hearts begin to live outside our bodies. They breath, they eat, they crawl and – look! – they walk, they begin to speak to us. We learn that we must […]

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