There’s a child in the house…
Raffi songs play on the stereo, and bright-colored foam blocks litter the floor. Pretend cups of tea are served and sipped. There’s a rubber ducky in my bathtub….
Nowhere is it more evident than in the kitchen.
Plastic bowls and tiny cutlery aside, meal planning has changed a lot. We’re still sussing-out what Angel Face will and won’t eat…
There have been some surprises.
On the ‘won’t’ list:
Bananas. Baked goods – including fresh-baked banana muffins. Bread. Cheese ravioli. Graham crackers.
On the ‘will’ side:
Fresh tomatoes – eats them like candy. Steak. Ham. Chicken. Cheddar cheese. Applesauce. Macaroni. Green beans – sometimes. Potatoes – more on that later. Eggs – again, sometimes. Greek yogurt. Freeze-dried strawberries – who knew those even existed?
So, now the trick is to combine the Stuff She’ll Eat (and the Stuff We Want Her To Try) in ways that make up meals that Grandmom and Grandad Like To Eat.
I’m not cooking two meals. Got enough of that the first time around.
(There’s a whole, long list of “I’m Not’s”. We’ll talk about them along with the potatoes. Later.)
Lunches are also part of the planning. No bread means no sandwiches, so no easy-out PB and J’s or grilled cheese. It’s not hard to have some leftover meat or pasta in the fridge, but that can get old. And fast…
Allow me to introduce my new best friend:
The Jumbo Muffin Tin.
Not for making sweet treats that have a whole day’s calories, but for portion-sized, lunch-friendly foods that can delight both toddlers and Grands.
As a side dish at dinner, or a main at lunch, this one’s a winner. It’s not limited to leeks; most cooked veggies can be tossed in (it’s great with leftover roasted squash). Right now, I’m making the custard a little egg-heavy, to be sure she’s getting plenty of protein, but you could drop an egg, and add more milk, as long as the total liquid volume is three cups…
The candy-colored fork is optional.