More Trains: BBQ Chip Chicken Strips

Y'all have figured out that Thatbaby likes trains right?  Likes might be an understatement.  Thatbbay is obsessed with choo choo trains.

This past weekend we decided to explore the train-culture of Balboa Park.

I adore Balboa Park.  It is one of my all time favorite areas of San Diego and on my MUST DO for anyone visiting.

There is a mini-railroad in the park that runs beside the zoo.  Knowing how much Thatbaby loves trains, I knew he would love to ride this one.

And I was right.  He did!

Except for the tunnel.  Which he was NOT a fan of.  He got very scared every time Thatboy mentioned the tunnel.  And he wanted to sit on my lap and have me hold him close when we went through.

Afterwards we took him to the Model Railroad Museum so he could see "more choo choo trains."  He loved every minute of it.

We followed up the day with a very kid-friendly meal.  Chicken tenders and potatoes.  And not just any chicken tenders.  When I saw chicken tenders coated with bbq chips on Joelen's blog, I knew they would be something that I HAD to make.   All kids love chicken tenders.  All kids love potato chips.  So the thought of combining the two seems like a sure fire winner.  And it was.  To an extent.  This is a recipe that is totally dependent on the chips you use.  So go for broke.  Get the best, most flavorful chips you can.  The ones I used (Trader Joes) weren't all that BBQ-y, so it left us with chicken that was a little bland.  Thatbaby still loved it, but Thatboy wasn't as impressed.  So learn from our mistake!

BBQ Chip Chicken Strips  (From What's Cooking Chicago)

1 lb chicken tenders

 1 tsp salt 

1/2 tsp ground pepper 

1 tsp garlic powder 

1 egg 

1 Tbsp water 

2 Tbsp butter, melted 

1 cup crushed BBQ potato chips 

1. Preheat oven to 375.  Put chicken tenders in a  shallow pan and season with salt, pepper and garlic powder. 
2. Whisk egg and water together in another shallow pan.  
3. Combine potato chips, melted butter and parsley in a gallon sized storage bag. 
4. Dip seasoned chicken in egg wash and then place in storage bag with potato chips. Seal bag and shake to coat the chicken. Transfer coated chicken to a baking pan and repeat with all chicken tenders.  Bake for 20-30 minutes or until chicken is cooked through; 

Mommy Mondays: Fitting In Fitness

I have long had the philosophy that if something is important to you, you make time for it.

Which is why there were periods of my life when I woke up at 4:45am so I could work out before work.

But that was before I had a baby.  Now the thought of waking up at 4:45am might bring me to tears.

And yet, it's still important for my own sanity to have some sort of physical exercise.   Well, my sanity and my ability to fit into my jeans.

It was actually very easy for me to find time to workout during maternity leave.  Thatboy would put Thatbaby to bed, I'd hit the gym, and then we'd have dinner and go to bed.  It wasn't until Thatbaby started solids and started eating dinner with us that it became difficult to find the time to go for a run or a trip to the gym.  Plus, this also coincided with me returning to work.  And so the things I used to do during the day had to fit into a small window in the evening between putting the baby to bed and putting me to bed.

In the winter, with short days, I would wake up early to get a run in.  I'm not going to lie - I hated that.  I hate waking up early these days, compounded by the fact that there are no more "sleep in" days on the weekend.  Every day is a wake up early day.  Plus, my runs were always shorter than I'd like, due to time constraints and a running partner who likes to pee on every third bush we pass.

I really got into a groove in the spring/summer.  I love my usual routine of coming home, making dinner, and then going for a run.  Sure it's not the healthiest thing to eat dinner and then head out, but the weather is good, I can take as much time as I like before the sun sets, and it's a great way to unwind from daily stressors.

Of course, this is dependent on Thatboy being available to occupy our child while I'm pounding the pavement.  As you may have picked up over the past few months, this hasn't been the case as of late.  Between his father's illness and death, and Thatboy's recent surf trip to Nicaragua, I've been on my own a lot since May.  Which means I can't really just jaunt off for a run with baby and dog in tow.  Instead, I've been making great use of workout videos.  I absolutely love my "Exercise On Demand" through my cable provider which gives me loads of workouts to choose from, at my fingertips.  Likewise, I'm a pretty big fan of Jillian Michaels videos.  Which means that after I put Thatbaby to bed, I spend about 30 minutes or so getting my sweat on.  Because no matter how tired I am, or how rough a day it's been, it's hard to make excuses for why you don't have half an hour to devote to your health.

TGIF: Massaged Kale Greek Chicken Salad

I am always thankful for Fridays.  Except for the past few weeks I've been working weekends so Friday hasn't meant all that much.

But this week, this Friday, Thatboy is home!  Trial is wrapping up enough that I think I only have to work a little on Saturday morning.   In fact, as I type this, we're watching SYTYCD.  That's right, I get to sit down in front of the television for the first time in ages. (To give you an idea on how long it's been, the SYTYCD episode we're watching features the top 20)

We're celebrating this weekend  with salad.  And I know that's a silly thing to celebrate with, but there is nothing better than a big salad in the summer.  And it's a nice change for Thatboy who's been eating some heavy meals in Nicaragua and came home with a little intestinal distress.  He also came home with some nice presents for Thatbaby and I:

On top of that, when I came home from work today, Thatboy had just finished picking up Thatbaby from daycare.  And the boys had another surprise for me:

Some "just cause" flowers.  My favorite kind.

Kale is one of those foods that Thatbaby is avoiding right now, and Thatboy thinks he doesn't like.  But he does.  Massaged kale almost takes on a different taste/texture.  Softened and flavored by the oil, it loses some of its edge, but retains that greeny-flavor that makes me love it.  When I saw a massaged kale salad on Valli's blog, I thought it would be a good compromise.  Especially since I've been craving a Greek salad lately.  I love Greek Salads, filled with salty cheese and olives.  Even Thatbaby was happy picking out the cucumbers, tomatoes, and cheese, making his own version  of a "salad."

Massaged Kale Greek Salad (From More That Burnt Toast)

1 lemon, juiced (divided)

2 Tbsp olive oil (divided)

1 tsp dried oregano (divided)

salt and pepper

1 chicken breast

1 bunch of curly kale, ribbed and torn

1/2 Tbsp red wine vinegar

1 cucumber, peeled, seeded, and chopped

3 tomatoes, seeded and chopped

1/2 a red onion, thinly sliced

1 bulb fennel, thinly sliced

1/2 cup kalamata olives, chopped

1/4 cup crumbled feta.

1. Combine the 1/2 of the lemon juice, 1 Tbsp olive oil, 1/2 tsp oregano, salt and pepper in a ziplock bag.
2. Add the chicken and let marinate at least 30 minutes.
3. Heat a skillet over high heat.  Add the chicken and cook, 5-6 minutes per side or until cooked through.  Let cool slightly and cut into strips.
4. In a medium bowl, combine the kale, remaining olive oil, 1/2 tsp salt, red wine vinegar and remaining lemon juice.  Massage kale for 5 minutes.
5. Add remaining oregano and pepper to taste.
6. Add cucumbers, tomatoes, red onions, olives, fennel, and olives.  Divided between bowls.
7. Place chicken and feta over the veggies.

Trains and Tacos: Summer Lentil Salad

I haven't been spending a ton of time with Thatbaby lately.  Thatmom spent last week picking him up from daycare and entertaining him since I was buried in trial.  I wanted to make it up to him this weekend.  Especially because I was going to be ditching him again on Sunday.  So on Saturday I planned a day of fun for us.

I had found a park in Poway with a real, honest to goodness, steam engine!  So Saturday morning we headed to check it out.

Thatboy fell asleep in the car on the way there.  When he woke up, he could hear the train and he chimed in with "choo choo" before he even fully opened his eyes.

He was so excited to see the train.  He kept pointing and saying choo choo.  When I asked if he wanted to ride it, he nodded emphatically.  He played with the train table while I bought our tickets, and sat nicely in line with me while we waited for our turn.  Once we got on the train he got very serious about it.  I asked if he wanted to kneel or stand on the bench so he could see out the window better, but he just wanted to sit in the choo choo.

Once we got started, he loosened up a bit and enjoyed the view out the window as the train went around the park.

I was worried he'd throw a fit when the train stopped and we had to get off, but he actually filed out, just like everyone else.  We headed for our next date - lunch with Horse Whisperer and Little HW.  Mr. HW was out of town, so Horse Whisperer suggested that we "single moms" get together for lunch (and margaritas) with our children (neither of which partook in the margaritas).  Instead, Thatbaby and Little HW had tacos, beans, and chips.

All in all it was a beautiful summer days - filled with parks and margaritas, as all summer days should be filled. It was too lovely to use the oven for dinner, so a salad was in order.  Thatbaby's not a huge fan of the green kind of salads, but he loves both lentils and rice, so I used that as a base.  For Thatbaby, I made a mild version, which just included the lentils, rice and cucumbers tossed with balsamic vinegar and oil.  I like spicy in the summer, so my version included some chorizo (one of my favorite ways to spice up a meal).

Summer Lentil Salad

1/3 cup canola oil

1/8 cup balsamic vinegar

1 chipotle in adobo

2/3 cup lentil

1/2 cup brown rice

4 oz chorizo

1 red onion, thinly sliced

1 cucumber, peeled, seeded and diced

1 pasilla chile, roasted, peeled, and diced

1. Combine the oil, vinegar and chile in a food processor and puree until smooth.
2. Fill a saucepan with 8 cups of water and bring to a boil.  Add the lentils and rice and cook for about 20 minutes, until the rice is cooked through.  Drain and set aside.
3. In the same pan, cook the chorizo until cooked through.  Remove from heat.
4. Combine the chorizo, lentils, rice, red onion, cucumber, poblano, and dressing.  Tossing to combine.

Fishy Hands: Southwestern Shrimp

"Have you ever noticed our son has fishy hands?"  Thatboy asked me a few weeks ago.

"Fishy hands?  What are fishy hands?"

"No matter what he's doing, his hands are always reaching, touching, grabbing for something - like they're fishing for something.  Like even when he falls down, his hands are wandering over the ground.  And when you hold him, he starts fishing his hands into your shirt, your armpits, or tickling your arms."

I actually hadn't ever noticed it, but as soon as Thatboy brought it up, I realized he was 100% correct.  His hands seem to have a mind of their own.  He'll be looking one way, while he little hands start meandering off somewhere else, searching for a shell, a toy, a ball - really, who knows what they're looking for.   My son is afflicted with "Fishy Hands."

I don't have fishy hands.  And in general, I'm not a huge fan of fish.  Except as pets.  I do love my fishy handed son.  And I do love shellfish.  I think my love for shrimp in the summer is fairly well documented.  So it should come as no surprise to find another summer shrimp recipe here.  I really like how quickly this one comes together.  Although, that could be why I like shrimp to begin with.  Anything that takes less than 5 minutes to cook is a pretty good protein in my book!  Which means when you add this shrimp to a simple tomato sauce, you end up with a meal that takes less than 15 minutes to throw together.  Which is perfect, because in the summer, the last thing you want is to spend hours huddled over a hot stove.

Southwestern Shrimp

1 can fire-roasted diced tomatoes

2 chipotles in adobo

2 Tbsp canola oil

2 garlic cloves 

1 lb shrimp, peeled and deveined

1. Combine tomatoes and chipotles in food processor and puree until smooth.
2. Heat canola oil in a skillet.  Add the garlic and cook until fragrant, about 30 seconds.
3. Add the tomatoes and chipotle and cook for 5 minutes.
4. Add the shrimp and and cook 4 minutes until shrimp are pink and cooked through.
5. Season with salt and pepper to taste and serve.

Red, White, and Woo-hoo!: Sausage, Apples, and Potatoes

Last Thursday I got a break from trial which meant I got to spend the Fourth of July with my favorite little guy!

As I mentioned, Thatboy was out of town, so we filled our day with friends and family.

When Thatbaby woke up we had a very festive breakfast.

And because he's a toddler, he pulled off all the blueberries and raspberries (which he normally loves) and refused to eat them.  And then called his toast "pizza."

Then we headed out to meet up with our friends for a parade!  It's not your typical parade.  Instead of cars and marching bands, the parade was made up of children in the community, on foot, bikes, wagons, and strollers.

We were all decked out in our Fourth of July best.

Including Thatbaby, of course.

After the parade was jumping and dancing at the park, until we decided our children seemed to be getting tired and hungry. And then we all headed home for lunch and naps.

After nap, Thatbaby and I headed to the Happiest Place in...San Diego.  Legoland!

Thatmom and her beau, Not-Walter-White, met us there.  And we followed Thatbaby around the park as he rode choo choo trains and boats, dug up dinosaurs, played on playgrounds, and splashed in water.  My ulterior motive for going to Legoland on the Fourth of July was that they had the earliest fireworks in the county.  So at 8:30 sharp, the skies lit up and Thatbaby saw his first fireworks.  And he loved every minute of them.  And he fell asleep before we even left the parking lot.

Most of us think of fireworks in the sky, but we're also familiar with the fireworks that occur when you meet someone new that you're interested in.  And of course, there are the fireworks that happen in your mouth when you taste that explosion of flavors.  This dish falls into the latter category.  A combination of sweet and savory that tastes better than it looks. It's a classic combination.  Sausage and apples, sausage and potatoes.  They're flavors we're used to having together.  Something as familiar as fireworks on the Fourth of July.

Sausage, Apples, and Potatoes

• 1 package of chicken sausage

• 2 potatoes, sliced

• 3 apples peeled and sliced

• 2 Tbsp sugar

• 1 Tbsp flour

• 1/4 tsp cinnamon

• 1/4 tsp salt

1 Tbsp butter, melted

1. Preheat oven to 375.  Heat a skillet over medium heat and cook sausage until browned and heated through.
2. Layer the sausage, apple slices, and potato slices.
3. Cover and bake for 45 minutes. 
4. In a small bowl, combine the sugar, flour, cinnamon, salt, and butter, mixing to create a crumb topping.
5. Uncover  and sprinkle the crumb topping over the layered ingredients and bake for an additional 10 minutes. 

Mommy Mondays: 21 Months

Weight: 28lbs 3oz (+ 20 lbs, 13 oz) - left over from last month

Height: 33" (+ 13")
Head: 19" (+ 5.65")

Sleep: Naps have shortened up.  We're lucky if we can get 90 minutes right now.  On the plus side, by the end of the month he was doing fairly well with sleeping at night, all the way through.  The first week, when Thatboy was gone, was awful.  He was waking up every night.  I brought him to bed with me, since I was all by myself and didn't want to deal with it.  He's also sleeping a bit later - all the way to 6AM!  Even on weekends!

Eating: I kind of covered this last week, but we're back to 2-a-days with nursing.  Food-wise he is VERY into smoothies right now.  Still not so into green leafy veggies - including basil.  With the exception of spinach pizza.  Which brings me to one of his current favorites - pizza.  Loves it.  I asked him whether he likes pizza more than beans and he assured me he still prefers beans.

Best Moment: Before Thatboy left on his latest excursion we took Thatbaby for some pool time.  It was his first time back in the water this year.  He was a little timid at first, but it didn't take him long to warm up to him.  He had such a blast playing in the water, climbing out, and jumping back in.  And it was good to spend some family time relaxing and having fun.  It's been pretty stressful round here since the day after our pool-time fun!

Monthly Wisdom: This one comes from my good friend Horse Whisperer.  She gave me a call on my birthday and we had a nice long talk.  Mr. Horse Whisperer travels frequently for work, so she's an old pro at this thing.  She told me that everything is manageable if you have a good night's sleep.  She was referring to managing a toddler on your own, but it really works when dealing with a toddler under any situation.  If you have a good night's sleep you can handle their craziness.

Goals for the Upcoming Month:
- Still the babysitter. One day... one day.

- Weaning

- Making it through a trial while single parenting!  (So far, so good!)

Things Thatbaby is doing:
-  "Wannie" (want) is now a permanent part of his vocabulary.  And he reaches for what he wants and opens and closes his hand.

- He is becoming so gentle and kind with Thatdog.  All gentle touches and pets.

- He is a surefire trouble maker.  Like blaming other kids when he bites himself, or trying to grab toys from other kids.  And of course, there's the fake crying.  It's not even really convincing.

- Thatmom claims he is entering his "terrible twos" because he is on the verge of hysteria all the time.  Thisclose to tantrums at any given moment.

- He's been fantastic at soccer for a while, but Thatmom introduced him to basketball, which he adores.

- He loves his cousins and calls them by name.  

- He can swing on the "big" swings.

- He is obsessed with snails.  He collects the shells.  He points them out on all our walks.  He wannies them.

Fair Fun: Swedish Nut Wafers

Thatboy was home for exactly one week following his father's death and before he headed out of the country.  During that week, the thing we really wanted to do was go to the fair.  It's only here for a month and we had already missed 3 weekends.

But it was also the weekend before trial for me, which meant time was in short supply.  So we ended up having to change our plans and head out in the morning, giving us just a few short hours.  Which meant we devoted our time to things Thatbaby wanted to do, forgoing some of our favorite parts of the fair.  It was totally worth it to see how much fun he had though.

Our first start was the Agri-barn to see the animals.

Thatbaby was especially excited to see the little piggies having "mama milk."

We then headed over to the kiddie ride portion.  Thatbaby wanted to ride EVERY.RIDE.  But he's really too little for most of them.  There were a lot of tantrums.  We settled on two which we felt were his speed.

This year the fair had a butterfly exhibit.  When we went in, we purchased some "special sticks" (which looked remarkably like q-tips) which we could dip in the "butterfly food" (sugar water) to feed the butterflies.  Thatbaby was far more interested in dipping his stick than he was in actually feeding the butterflies.

After the butterflies we watched some turkey racing and grabbed lunch.  Due to our limited time, we ended up just grabbing the basics - some bbq.  No funnel cake, no fried crazy food.  After that we headed to the arena for some demolition derby.

Last year when we went to the fair, we stopped in a photo booth and took some pictures.  We did the same thing this year.  What a difference a year makes.

Since I didn't get my funnel cake, I had to make my own sweet treat.  Something that could be made quickly because of my lack of time.  Something I could stick in my briefcase and snack on.  Something that was more fun than your basic chocolate chip.

Swedish Nut Wafers (From the Fannie Farmer Cookbook)

4 Tbsp butter

3/4 cup sugar

1 egg

2 Tbsp milk

1 tsp vanilla

1 1/3 cup flour

1 tsp baking powder

1/2 tsp salt

1/3 cup chopped nuts

1. Preheat oven to 325.  Cream the butter in an electric mixer.
2. Gradually beat in the sugar until well blended.
3. Add the eggs, cream, milk and vanilla and beat well.
4. Mix together the flour, baking powder and salt and beat into the first mixture.
5. Spread the dough on a greased cookie sheet as thinly as possible.  Sprinkle with the chopped nuts and press them gently into the dough.
6. Use a sharp knife to score the dough into rectangles and bake for 12 minutes.  Cut while still warm.

Fourth of July: All American Chili

Happy Fourth of July everyone!  Thatbaby and I are on our own for the holiday as Thatboy isn't even in the country.  Although he claims he'll be attending a Fourth of July party in the country he is in.  Which reminds me of the Fourth of July I spent at an Irish Bar in Austria, drinking tequila.

But really, I don't consider the Fourth of July to be a real family holiday.  Even though I've spent the past 3 years spending it with Thatboy and Thatmom.  For me, The Fourth is about communities.  Friends and neighbors gathering together.  BBQs, parades, and fireworks.

Because when it comes down to it, America is about people coming together.  We are the melting pot, are we not?  And the past few weeks have made it even more clear that America stands for the inclusion of all.

This chili represents all that is good in America.  The melting pot idea.  Where beans, meat, and vegetables all come together to create one perfect dish.  Each ingredient is the star in its own right.

All American Chili

2 dried ancho chiles

1 1/4 cup water, divided

3 Tbsp canola oil

1 onion, chopped

2 bell peppers, chopped

2 garlic cloves, minced

1 lb ground turkey

1/4 cup chicken broth

2 cans black beans, drained

1 can diced tomatoes

1 can tomato sauce

6 ounces tomato paste

1 Tbsp dried oregano

1/2 Tbsp ancho chile powder

1 1/2 Tbsp cumin

1/2 tsp cayenne

1/2 Tbsp cinnamon

1/2 Tbsp cocoa

1/2 Tbsp salt

1/2 Tbsp cornstarch

1/2 cup dark brown sugar 

1/4 cup Jack Daniels 

1. Bring chiles and 1 cup water to a boil in a small saucepan.  Lower to a simmer and cook for 5 minutes.  Cool.  Puree in a food processor or blender.  
2. Heat canola oil in a pot.  Add onions, bell peppers and garlic.  Saute until the onions are tender, about 10 minutes. 
3. Add the turkey and cook until cooked through.
4. Add the chicken broth, pureed chiles, black beans, tomatoes, tomato sauce, tomato paste, oregano, chile powder, cumin, cayenne, cinnamon, cocoa, and salt.  Reduce heat to low and cook for 20 minutes.
5. Combine corn starch with remaining 1/4 cup water, stirring until smooth.  Add this mixture to the chile and cook for an additional 5 minutes.
6. Add the brown sugar and Jack Daniels and cook for another 10 minutes.

Take a Bite Out: Pasta Bolognese

You know what, toddlers are jerks.  I don't think they can help it. They have limited social skills.  They have limited communication skills.  They have sharp teeth.

I mentioned yesterday that I've been getting a lot of emails from Thatbaby's daycare.  And they're not all fun stories about farm animals.  Last week I got an email stating that Thatbaby grabbed a toy from one of his friends who then bit his shoulder.  He has a large, dark, bite-bruise on his shoulder.  He spent the whole night telling us bite and pointing to his shoulder.

Yesterday I got another email, mentioning that Thatbaby was now biting his own hand and holding it out to the teachers telling them, "owie."  When they ask him what happened, he points to one of the other children.  Yeah, my child is already trying to get other kids in trouble for nothing.  One of his teachers calls him a pot-stirrer.  I know I'm going to have to keep an eye on him.

I'm currently working with him on the fact that it's not okay to bite - even if he's the one biting himself.  Teeth are for biting, but biting food!  Sinking your teeth into warm pasta, loaded with a thick and hearty meat sauce is good.  Sinking your teeth into your arm, foot, or hand?  Completely unnecessary.  I mean, why would you waste your jaw muscles biting something that isn't filling and delicious?

Pasta Bolognese

1/2 lb of your favorite pasta

1/4 cup olive oil

1 stalk celery, chopped

2 carrots, chopped

1 onion, chopped

3 garlic cloves, minced

1/4 cup basil, chiffonade

1 lb ground beef 

1/2 cup red wine

1 can crushed tomatoes

1. Cook pasta according to package directions.
2. Heat oil in pot over medium high heat. Add celery, carrots, onion and garlic.  
3. Season to taste with salt and pepper and cook until carrots are tender (about 10 minutes).
4. Add the ground beef and brown.
5. Add the wine and cook for about 3 minutes.
6. Add tomatoes and lower heat.  Cook until the sauce thickens, 10-15 minutes.
7. Stir in basil and season with salt and pepper to taste.
8. Toss the pasta with the sauce and serve. 

Our Farm Friends - Thai Spaghetti Toss

Every now and then I get a little surprise email from Thatbaby's daycare about special events at the school.  Like the time the symphony came and the little guys were invited to a special concert.  Or the time the fire department came and showed them how to use the hose.  Last week a petting zoo came to school!

And Thatbaby got to hang out with chickens, ducks, turkeys, a pig named Piglet,

a goat named Noah,

And some bunnies!

When I visited York, we drove through the countryside, watching the lamb frolic on the moors.  It was so pastoral, so idyllic, that I couldn't bear to eat the lamb that was on the dinner menu that night.  Although Thatbaby seems to have no issues with eating his barnyard friends, we did a vegetarian dinner that night, in honor of them.  Well, that and I was craving some Thai food.  This is probably more "Thai-like" than actually Thai, but it's perfect for hitting that craving in a very very easy way.  I mean really, does it get any easier than stirring together a sauce and pouring it over noodles?

Thai Spaghetti Toss (From Branny Boils Over)

8 oz wide rice noodles

8 oz green beans, steamed

2 cloves garlic, minced

juice of one lime

1/4 cup creamy peanut butter

2 Tbsp ketchup

2 Tbsp soy sauce

1 Tbsp brown sugar 

1 Tbsp canola oil

1 Tbsp red wine vinegar

1 tsp onion powder

1 tsp ground ginger 

1/3 cup hot water

1. Cook rice noodles according to package directions.
2. Whisk together the garlic, lime juice, peanut butter, ketchup, soy sauce, brown sugar, oil, red wine vinegar, onion powder, ground ginger, and hot water until smooth.
3. Combine the hot cooked noodles with the green beans and sauce, tossing to coat the noodles in the sauce.

Mommy Mondays: Cooking with Kids

I know I talk a lot about Thatbaby's eating habits, but really, given the focus of this blog, that makes sense.

Most of the meals I make are "kid-friendly" to an extent.  As I've mentioned, Thatbaby is not a fan of spice.  Which means that many nights I make some modifications to his meal while I'm cooking so he has a version with less heat.   I'll start including these "toddler tune ups" with my main recipe, so you know the best way to adapt them for little eaters.

Another thing I rarely write about is how I'm able to cook these meals while still taking care of a toddler.  Because if you have a child, you know that they lack any semblance of patience.  And kitchen time becomes a precious commodity.  Thatbaby is no exceptions.  I pick him up from daycare between 5 and 5:30.  From the moment we get home, he's asking to "eat, eat."  There is no time to leisurely prepare an elaborate, gourmet meal.  I have several solutions to this problem.


1) The Reheater.  Now that the weather is nice, and the days are long, I try to take advantage of it by going for a run after dinner.  This means dinner needs to be ready moments after we get home.  The benefit of this is that it keeps my STARVING baby happy.  I accomplish this by cooking the meal the night before, after Thatbaby is in bed.  Then, when we get home, all I have to do is reheat!  Cold meals like salads are even easier because I don't have to worry about reheating.

2) Playtime in the Kitchen.  When the days aren't so long, I do try to make dinner at dinner time.  To do this, I try to have special toys to preoccupy Thatbaby.  Kitchen toys.  Some people let their children raid their tupperware cupboard.  I usually just hand Thatbaby a bowl and a spoon.  Or his special spatulas.  And he adores my silicone baking cups.  Sometimes that's enough.  Other times we turn to:

3) Snack Attack.  We have a little plant stand that Thatbaby has commandeered as his table.  He loves to eat in the kitchen on his table.  The best snack for distraction is frozen corn and frozen peas.  This is obviously going to vary by child.  I'm sure I have one of the few freaks of nature that loves frozen veggies.  These work especially well because they take him a while to get through.

4) Mother's Little Helper.  When all else fails, or when he asks to help, Thatbaby helps me make dinner.  Because I'm lacking in the height department, we have a stepstool in the kitchen that lets me reach higher shelves.  It also works as Thatbaby's "helper stool."  When Thatbaby wants me to hold him while I cook, I pull the stool over.  Now I ask him if he wants to help and he starts pulling the stool over.  He stands on the stool and helps me stir, add ingredients, or munch on the vegetables I'm chopping.  This is a sure fire way to keep him busy while I get things ready.  And I think he likes when I give him credit for making dinner.