This last week Curtis has finally figured out the walker he got for Christmas. He has spent a good chunk of everyday exploring the thing ever since we got it. Besides the shampoo and conditioner bottles (travel size), this is by far his favorite toy.
Nana Ruthie came to visit last week as well. We made stamps the last night she was here. Although I was in my school-grump mood, it was great to have her.
As of Thursday night I have officially been on Spring Break! Break really brings out my domesticated side. Besides my two bundles of joy (Jeremy and Curtis), I have been sewing (homework), making cards, and cooking more complex baby foods from my awesome
Blender Baby Food book. For moms interested in some of the recipes here is what I made this weekend (all recommended for 9 months or older):
Mango, Banana and Cottage Cheese (Makes about 2 cups)
1 Banana ----1 Mango ---- 1/2 Cup Cottage Cheese
1.Place in Blender and puree on high speed until smooth
2.Make ahead: Store in air tight container in the refigertor for up to 3 days. Do not freeze.
(For older kids: serve as a dip with celery sticks and pieces of apple and pear)
Cheesy Broccoli and Ham Pasta (Makes about 2 cups- can freeze)
(I wish I kept more of the cooking liquid)
1/2 cup Pastini---- 1 cup Broccoli Florets ----1/2 cup diced cooked ham (about 4 oz)
1/2 cup herb-flavored cream cheese ( I just grabbed whatever was on sale)
1.Add pastini and broccoli to saucepan of boiling water; cook until tender, about 10 minutes. Drain, reserving 1/4 cup of the cokking liquid. Stir in ham, cream cheese and reserved cooking liquid until well combined
2.Transfer to blender and puree on high speed to desired consistency.
Spinach Surprise (Makes about 2 cups- can freeze)
(The surpprise is that the cheese eliminates any biterness from the spinach!)
1 tbsp Olive oil ----1/4 Minced Onion ----1/2 cup Half-and-half ---- 1/4 cup Parmesan Cheese
1 package fresh Spinach, tough stems removed (I used frozen and didn't worry about the stems)
1.In a skillet, heat oil over medium-high heat. Add onion and cook, stirring until tender, about 5 minutes. Add spinach and cream. Cover and cook until spinach has wilted, about 3 minutes. Remove from heat and let cool slightly.
2.Transfer to blender, add Parmesan and puree on high speed until just combined.
TIP: I like to double the recipe and freeze it into ice cubes so I don't have to clean up the mess as often. I've tried inventing my own food mixes a few times and I don't think I can find anybody who will eat it.
