When Thatkid goes off to college, I've got 3 years to make up for the neglect that Thatbaby is experiencing. Of course, at that age, Thatbaby is going to want nothing to do with me.
Take swimming for instance. We enrolled Thatkid in swimming lessons when he was 9 months old. He spent so much time in the pool as a baby. Thatbaby? Well, he's only been in a pool a handful of times. And at 15 months, we finally enrolled him in swim lessons.
Probably because he's a willful toddler instead of a compliant baby, but Thatbaby was much less cooperative during swim lessons than his brother had been.
He likes being in the water, but mostly just being held. He doesn't like being on his back, practicing his strokes, or his kicks. And I definitely blame the fact that we haven't been as proactive about getting him the water.
I'm working with finding things that are easy for him to eat. Carrots are a good example. I give him raw carrots to gnaw on, which he enjoys when they are nice and cold from the fridge. But he doesn't really eat them. They're more like a chew toy.
Now when I cook them, they become softer and much easier for him to eat. This is a twist off the glazed carrots I had growing up. Especially around the high holidays - honeyed carrots are a great way to start a sweet new year. To this classic, I've added a little bit of spice, cumin. It still has the sweetness, but it's a little more balanced.
Roasted Baby Carrots with Cumin
2 tsps cumin
3 Tbsp olive oil
1/2 garlic clove, minced
2 lbs baby carrots, peeled
2 Tbsp honey
juice and zest from an orange
- Preheat the oven to 400. Heat a large ovenproof skillet over medium heat. Add the cumin and cook for 30 seconds, until fragrant.
- Add the olive oil and garlic.
- Stir in the carrots and toss until they are lightly golden all over.
- Add the orange juice and zest and stir to combine. Place skillet in oven and cook for about 9 minutes.