You eat what I eat…
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- October
- 1
The New York Times ran an article today in it’s dining section about a parent who has been feeding his baby the same foods that he and his wife eat, albeit after it’s been put through a food mill.
Here’s an excerpt of the story:
With these rules in mind, my wife and I began expanding the repertory of what we fed Gracie, and we were surprised by the flavors that interested her.
Ravioli with sage butter, pecorino and crispy sage leaves? Sure, if we added some water to smooth out the pasta, which becomes gummy after it visits the food mill. A side dish of cannellini beans with rosemary oil, garlic confit and shallots that we mashed with a fork was a winner, but before mashing it we picked out the garlic cloves, fearing they’d be hard on the baby’s stomach. (Dr. Bhatia said they wouldn’t be, though.)
Lentils milled with caramelized onions and wilted arugula vanished in a few bites. Sole Milanese leftovers gave us a dynamite first effort with flaking up simple white fish. We couldn’t keep pesto in stock, finding it a welcome complement to almost any vegetable, meat or bean.
I stopped feeding my daughter pureed foods after she turned 12 months. At first, we gave her bland foods, like boiled chicken, steamed vegetables and plain (overcooked) noodles. But more recently, we’ve been giving her what’s on our plates and it is truly amazing to see, like the writer said, what flavors interest her.
I would have never guessed that Zyla would go for sauteed mushrooms, pickles or tiramisu. We discovered her favorite pasta dish is penne a la vodka after she slyly stole some off her cousins plate at a restaurant one night and wouldn’t stop. And she actually hums a tune of glee when she eats wonton soup.
Yes, I know some of her encounters include rich foods that I worry sometimes might upset her stomach. But as she grows, it’s fun to see what will entice her palate and—for someone who was raised on spicy Peruvian fare—encouraging.
This entry was posted
on Wednesday, October 1st, 2008 at 3:28 pm by Marcela Rojas.
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