Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Apr 28, 2012

Raising a Foodie: At 7 and 8 Months



I am very pleased to note that Thomas now (often) eats three meals a day. I wasn't sure this would ever happen a few weeks ago.

In mid-March, Thomas caught a lingering cold and he entirely lost his appetite. Literally the boy refused food, aside from a few (very small) mid-afternoon meals, for weeks. We continued to offer fruit, vegetables and meat two or three times a day and celebrated every time he accepted a bite. I tried baby led weaning too, in case he was expressing a preference to feed himself instead, but nothing seemed to work. I kept reminding myself that when I'm sick I rarely want to eat, so this was likely what was going on with our little man. I kept sane knowing that he was getting plenty of breast milk and was continuing to gain weight.

However, after all signs of illness subsided, it occurred to me that Thomas might also be overfed. He does after all nurse all night long (literally! I've woken up at night and he's already been latched!). After confiding in a few other moms, one with a similar baby (a frequent night feeder) shared that her nutritionist recommended she nurse only to sleep for naps and bed, and then (at eight months, which is the age Thomas is now) offer food and water throughout the day. I tried it, and all of a sudden Thomas started eating! Before that we'd been nursing every three hours, which is what's generally recommended, but for babies who nurse at night might be too much if establishing solids is a priority for the family. For those super curious, this means I nurse Tom to sleep for a nap at 8:30/9:00 am, again for a midday nap, and then late afternoon before supper (around when he often takes a mini nap when we're out in the car/stroller/carrier). He then cluster feeds for an hour or so before dozing off for the night (which happens anywhere from 5:30 pm to 8:30 pm, depending on how long his late afternoon nap lasted).

Having Tom eat three meals a day was very relieving. But the quantity of food he was consuming at these 'meals' remained slight.

But we've found a (hopefully temporary) solution to that too!

Oh a whim, I bought a Baby Gourmet pouch (I had never (well aside from a few jars of pureed chicken) given my baby jar food before), and he loved it. When offered Baby Gourmet, Thomas went from passively accepting a few bites to literally standing in his high chair and jumping up with his mouth open to accept the food. It turns out Thomas thinks mama is a bad cook (I really didn't think you could mess up purees that bad!). I still have a freezer full of organic, homemade purees that I hope to move back to, but for now we're munching on pre-made organic purees.

To wash down those meals, and when outside on a warm day, we offer Thomas water from a regular cup. He loves it so much that he reaches for everyone's water glass when they're having a sip. He can't get enough. This is a habit that I'm so happy to encourage! 

Mar 27, 2012

Breakfast in Bed




Now that our social life revolves more around enjoying simple pleasures at home, the idea of breakfast in bed has such appeal. Wouldn't these trays from Huset make the perfect assistant to serve your sweet a glass of juice and plate of fruit and pancakes in bed?

Mar 26, 2012

What I Order: Piatto





This Saturday, my mom kindly watched T so that Greg and I could go out and celebrate my birthday. We chose one of our favourite casual places - Piatto. It was a delicious and fun meal with my dream date, what more could a girl ask for? Thank you Gregory for a beautiful birthday.

Piatto Pizzeria + Enoteca
, 377 Duckworth Street, St. John's, NL
Monday - Thursday 11:30 am - 10:00 pm / Friday - Saturday 11:30 am - 11:00 pm / Sunday - 5:00 pm - 9:00 pm

Antipasti
Olive Brushetta
Prosciutto Pacchi - fresh mozzarella wrapped in prosciutto and baked in tomato sauce

Pizze Rosso
Della Terra - fresh mozzarella, fresh basil, mushrooms, olives, artichoke hearts + grana padano

Drink
San Pellegrino

Dessert
Limoncello Tart

Images via Piatto.

Mar 13, 2012

Alternatives to Birthday Cake

I love cake and I secretly think Greg does too (at least the carrot or orange cake variety). But this year, he requested an apple crumble instead of a cake for the little dinner party my mom's throwing for him. I recall having a lemon meringue pie stand in as a cake for one of my teenage birthdays, and a friend recently made a Swedish seafood sandwich cake for her husband's birthday because he'd given up sugar for Lent. Here are some other fun options:


A trio of mini tin can cakes?




Mar 8, 2012

Raising a Foodie: At Six Months


Like many aspects of parenting, I began with one set of intentions regarding feeding our son and have modified as reality has sunk in. A friend recently divulged that she had hoped to raise a foodie baby, but has since found out that her little one is less keen on variety than she'd expected. I imagined the same and have met a similar fate (a baby more keen on breast milk than solids), but with a few modifications I can happily say that Thomas has taken to solids more easily than seemed would be the case when we first began a few weeks ago.

To prepare to begin solids, we gathered with the following gear:
  • A beautiful Stokke Tripp Trapp that we received as a present - About a week before we began infant cereal, we started sitting Thomas in his high chair. This way he could watch us eat more closely and begin to be socialized into eating meals, before he actually had to do it himself. We found he responded positively to sitting with us at the table with this type of high chair, as opposed to sitting away from the table in a high chair with its own tray. There's a great round up of high chairs here.
  • Nylon bibs, including a fun Dr. Seuss patterned one that was a gift - Being able to wipe down the bibs after each meal has been very handy.
  • A place mat with suction cups to protect our dining room table that we set out in front of Thomas' high chair.
If you're making your own baby food, which I recommend, I suggest stocking your kitchen with the following:
  • A submersion blender - This makes pureed foods the smoothest in my experience, which is perfect for starting off. Later on your can try a regular blender or food processor to make your food.
  • A fine mesh sieve - I push thicker purees through this to remove any particles that might make the food harder to swallow for my six month old. It helps remove any seeds or pulp that might remain after pureeing.
  • A set of little spoons and bowls
  • Ice cube trays to freeze pureed foods
  • Mason jars to thaw your puree cubes
  • A fun lunch bag to tote baby's eating supplies when out and about (I love ours)
  • A steamer basket or sieve that fits inside your regular pots
Before starting, I read a booklet given to me by my public health nurse regarding feeding your six to twelve month old. I supplemented this information with a fantastic book - Cooking for Baby.

Here's a brief overview of what's worked for us:
  • We started with organic rice cereal mixed with water for breakfast, which didn't go over well, so I tried mixing it with breast milk, which was much preferred. However, pumping an ounce or two of fresh breast milk for each meal didn't seem feasible for me in the long run, so we soon moved on to a barley cereal that was designed to be mixed with water only (meaning it's a little creamier than the organic type). This was my first concession - I had wanted my son to eat only organic cereals, and here we were a few days in reaching for the mainstream variety. This was more successful, but we were still only managing a few small spoonfuls per feeding each morning.
  • So I decided to skip cereals and breakfast all together and we switched to an early suppertime meal instead (normally about 4:30 or 5:00). Here's why: Thomas isn't a great sleeper and he nurses about every 2 hours all night long, so he's not really all that hungry in the morning. He goes much longer in the day without feeding (every 3.5 to 4 hours) so introducing a meal an hour and a half or two hours after his mid-afternoon nursing has been more effective. I always follow supper with a nursing afterwards.
  • At six and a half months, and now that supper time is a consistent 1.5 - 2.5 tbsps of food (before adding liquid to thin), we've moved back to breakfast and have had more success. I've noticed that Thomas is still waking at night, but now can be calmed and put back to sleep without nursing occasionally (simply saying 'shhhhhh' and rubbing his belly for a minute or two has started to work).
  • I plan to increase the size of breakfast (now 1/2 a tbsp) to 1 tbsp by seven months, and will then work on introducing "lunch", which I am hoping will be consistent by the end of eight months. So basically, I've set a goal of consistently having one meal per day at six months, two meals per day at seven and three meals per day at eight. I'll begin some baby led weaning then too.
In terms of the order of introducing foods, this is what we've done -- rice cereal, barley cereal, avocado, sweet potato, zucchini, butternut squash, chicken, pears and peas. I'll be adding lentils and apples next. If a food was disliked, I've thinned it out and each time this has improved Thomas' desire for it. We started with 1 tbsp of cereal and reduced to 1/2 tbsp for breakfast, and feed 1 -2 ice cube sized portions of food for supper.

I'd love to hear about your experiences in introducing solid food to your little ones. xo

Feb 21, 2012

Fun Toppings for Pancakes


Today's Shrove Tuesday, which is the perfect time to share some fun toppings, in addition to the always delicious maple syrup, if you're planning on indulging in pancakes for dinner or lunch (or both)!

Jams - I'll be serving pancakes topped with homemade bakeapple jam (have you ever had bakeapples? They're delicious!). You could also use raspberry, blueberry or strawberry jam, and if available, finish with a few fresh berries on top!

Icing Sugar - Simple and sweet, powdered sugar is delicious on pancakes.

Chocolate chips - A childhood favourite, these go great in the batter or melted on top. This is perfect if you're serving the pancakes as dessert instead of as a main course.

Lemon or Lime Juice - If you have a sour tooth, this would be perfect.

Fresh Peaches or Other Fruit - Fresh fruit is a perfect addition to whipped cream.

Greek Yoghurt - Everyone seems to be eating this now, so why not try it on some pancakes?

Nutella - Need I say more? Nom nom!

Photo of pancake stack by Girly Girl.

Jan 21, 2012

Q: Suggestions For New Pizza Toppings?


Every weekend (including tonight), Greg and I make pita shell pizzas with an expected roster of vegetables, cheese and meat (peppers, mushroom, parmesan and pepperoni). However, we recently started ordering a takeaway pizza with pear and onion compote from our neighbourhood pizza shop - Pi - and now we're addicted. I now want to try other new pizza toppings, like grapes, leek and toasted walnuts. I'd love to hear your tips on fun, new pizza toppings to add new colour to our routine! xo Image via A Life of Beauty and Grace.

Jan 20, 2012

What I Order: Bivver

Bivver, Sheraton Hotel Newfoundland, Cavendish Square, St. John's, NL
Sunday - Wednesday 12:00 pm - 12:00 am / Thursday - Saturday 12:00 pm - 1:00 am

Meal
Club Sandwich with home fries and chipotle aioli

Drink
Dreamsicle

Images courtesy of Sheraton Hotel Newfoundland.

Jan 10, 2012

What I Order: Chinched


Chinched Bistro, 7 Queen Street, St. John's, NL
Dinner: Tuesday-Saturday, 6:00 pm to Close

Appetizer
Potato Bisque with bacon and cheddar fritter and chive sour cream

Entree
Flatbread with olive oil poached local cherry tomatoes, feta cheese, olives and arugula

Dessert
Chinched Pavlova: Swiss meringue, poached pears, chocolate sauce and walnuts

Images courtesy of Chinched Bistro.


Jan 3, 2012

What I Order: Aqua



Aqua, 310 Water Street, St. John's, NL
Dinner: Monday to Sunday, 5:30 - 10:00 pm

Raw Bar
Salmon Sashimi - wasabi miso dressing, pea sprouts, soy beans, pickled carrots and tempura crisps

Appetizer
Pear and Rocket Salad - red onion pickle, candied walnuts, blue cheese and honey curry dressing

Meat
Southern Fried 1/4 Chicken - old fashioned potato salad, collard greens, buttermilk biscuits and spiced cajun honey

Dessert
Roasted Parsnip Cake - caramel cream cheese icing and crispy parsnips

Cocktail
Sweet Apple Martini - vodka, Disaronno and granny smith juice

This post is the first in a new series of entries detailing my favourite meals at my favourite restaurants around St. John's that will appear periodically on the blog. I'd love to hear your recommendations as well. xo Images via Aqua Restaurant.

Dec 28, 2011

How to: Make the Most Delicious Brownies


This holiday season I picked up two surefire tricks to make any brownie recipe more delicious.

1. Mix whole milk chocolate chips into the batter before baking.

2. Top with cocoa cream cheese frosting (see frosting under frosted brownie recipe).

Thanks Hummingbird Bakery! I made these for our Christmas Eve dessert party, and I think they were a hit. xo Image via Good to Know Recipes.

Dec 21, 2011

Punch

I love to serve a big punch at our gatherings. It simplifies bar-tending duties, and always seems to be appreciated (are my guests just being too kind?). Our family always serves a grape wine punch at our parties. If you'd like to make one too, try mixing -- 1 large bottle of grape juice, 2L of ginger ale, 1 bottle of chardonnay, and 1 container of frozen orange juice. Sure it's super basic and certainly not fancy, but it is also super delicious and easy to boot!

Dec 12, 2011

How to: Host at Home This Holiday

This Christmas and winter will bring a series of new entertaining opportunities, as our old traditions of leisurely evenings spent in candle lit restaurants and sipping champagne at friends' homes give way to pizza and sledding afternoons, neighbourhood caroling events with hot chocolates in hand, brunches with babies in tow and a Christmas Eve dessert party (so excited!). Our home has become the most comfortable (for us) venue for an event (hello crib, nappies, toys and plenty of sleepers in arms reach), so for that reason I've brainstormed this list of must keep items to entertain at home this Christmas. For me, this is the recipe for successful, stress-free party planning.

Ambiance:
  • A stocked iPod waiting in the docking station with a range of holiday tunes (you could even organize by function type: kid-friendly, Christmas jazz, and rock and roll classics)
  • Pretty festive napkins to dress up your white dishware
  • Candles and matches in easy reach to quickly set the mood if an unexpected guest appears at your door
  • Long lasting flowers, such as evergreen arrangements and paperwhites, that will see you through to Old Christmas Day
The Bar:
  • Chilled champagne in the fridge to pop in the event someone announces a new baby or engagement (and if no one does, savour it when, by the second week in January, you've already given up on your new years resolution)
  • A decanter and stemless wine glasses to make even the most basic red seem special
  • Ice cubes made with ginger ale to spice up juice cocktails for breastfeeding, tea toting and expectant moms
The Table:
  • Instant hors d'oeuvres - a baguette from the Georgestown Bakery, balsamic vinegar from Jumping Bean, and prosciutto from the Rocket Bakery
  • Instant dessert - Moo Moos vanilla ice cream served with a shot of espresso on top
  • Instant cheese tray - Head to Belbin's and pick up a hard, a soft, an old and a blue cheese (be sure to have at least one each of cow, goat and sheep cheese) to pop on a cutting board and serve with walnuts, cried cranberries, rice crackers and some marmalade (delicious with blue cheese).
How are you preparing to host this holiday season? Image via Decor 8.

This is the first in a series of 'how tos' that will appear on Horizontal Stripes. If you're curious to hear this blog's take on some activity, please leave a suggestion in the comments. xo

Dec 5, 2011

Gifts For Your Friend Who Introduced You to the Delicious Rebar Cookbook and Whose Travels Give You Wanderlust


A jar of blackcurrant and shallot compote to spread on crusty bread, $9.99 CAD.


This whisk for preparing egg white omelets, $8 USD.


This pitcher to serve ice cold lemonade on a sunny day, $95 USD.


These measuring spoons that measure everything from a tablespoon to a pinch, $16.95 CAD.


This kit so she can make her own goat cheese, $29.52 CAD.

This tent to pitch for a romantic weekend in cottage country, $902.48 USD.

Nov 30, 2011

Soup


My mom made a huge pot of apple, turnip and brie soup two Sundays ago, and I'm still dreaming about how delicious it was. It would be perfect to whip up and enjoy for lunch with friends over Christmas. You should try it! Trust me! Image of turnips via Pitch Fork Diaries.

Aug 6, 2011

Tacos

Now this is Mexican food that even Greg can get behind. I'll be whipping up a batch this week, though I may substitute the peach jam for some mango chutney that I have on hand. Yum! Image and recipe via Design*Sponge.

Jun 25, 2011

Burger

Wow. What a delicious-looking burger to enjoy this holiday weekend! Recipe available at Design*Sponge.

Jun 13, 2011

Popsicles

The sun is finally shining, and I'm lusting after Joanna's avocado popsicles. Monday night is grocery night at the Clarke household, and I'm very much inclined to add the necessary ingredients to our list. Image via Cup of Jo.