Eating is fun!

This kiddo loves the food his mommy makes for him! I hope he laughs like this forever!

The visit

Today was Sebastian's 9 month well child check... at about 9 1/2 months. He's getting to be such a big boy!

He weighed in at 20 lbs, 2.5oz (40%); height was 29 inches (67%); head circumference was 18.5 inches (87%). That's right... our baby continues to have a big head! I'd like to think it's full of brains, of course! ;)

He got one shot and did great... he only had a few, brief seconds of wimper.

In the past couple of days, he's started clapping at EVERYthing, shaking his head "no" (I'd really like to know how he learned that - sigh...), and cruising holding on to things. He's also started making a very interesting sound by smacking his tongue on the top of his mouth repeatedly.

He got his first taste of spinach today and wasn't the biggest fan. When I disguised it with his curried carrots, he didn't seem to mind, until he figured out that I was mixing the two and started to shake his head "no" anytime I would put his spoon near the bowl that had spinach! I'm sure he'll learn to love it soon enough. Last night I also made a Mediterranean Chicken Vegetable dish from an organic baby cookbook that my MIL gave me for my birthday. Sebastian was a bit uncertain of the first couple of bites, but didn't seem to mind after awhile. This was indeed an adventure and a burst of a few new flavors for him (I know - breaking the rules, adding multiple new things at one time), because it had onions, red peppers, rosemary and potatoes, none of which had been tried before. It also had zucchini, carrots and chicken, which are old standards for Sebbie. Tim and I love bold flavors, so we're hoping to season our son in a similar way!

Oh yeah - that little white line in his bottom gum has become a little more evident, but he's stil trying very hard to hide it well. He's definitely not interested in showing it off much.

Alas, the journey continues... each new day is something fresh and exciting. We're having a blast at this parenting thing. So much to do and so much to learn!

Dancing with my baby

Just remembering happy times when I was dancing with Sebastian in a playground that overlooks the ocean in California.  Sebastian loves loves loves the outdoors… and I’m certain he just can’t wait to get his little toes kissed by blades of grass on his bare feet.  It seems like he’ll soon be doing his own dance, or at least running all over the place.  :)

A good dose of happy!

If you're needing something to brighten your day, take a look at this cutie pie having a grand old time in his bouncer!

Butternut Squash Stir-Fry

I have promised many people that I'd post this recipe, so here goes... for all those waiting for scrumptious yumminess!

Butternut Squash Stir-Fry (from 1000 Classic Recipes from Around the World)
Serves 4 (I double the recipe for big groups and/or leftovers)

Ingredients
2 lbs 4oz butternut squash peeled (this is about one average-sized butternut squash)
3 Tbsp peanut oil (I substituted coconut oil to be compliant with the Maker's Diet)
1 onion, sliced
2 cloves garlic, crushed
1 tsp coriander seeds (I used ground coriander)
1 tsp cumin seeds (again, I used ground)
2 Tbsp chopped cilantro
2/3 c. coconut milk
1/2 c. water
1/3 c. salted cashews (can't have cashews til Phase 3 of the Maker's Diet, so I used pecans instead, which was very nice... and since they're raw, I added a dash of salt to the recipe)

To Garnish
freshly grated lime rind
fresh cilantro
lime wedges

1. Using a sharp knife, cut the butternut squash into small, bite-sized cubes.
2. Heat the peanut oil (coconut oil) in a large preheated wok (I used my electric frying pan, because I doubled the recipe and needed the space... plus I think I sold my wok at a yard sale).
3. Add the butternut squash, onion, and garlic to the wok and stir-fry for 5 minutes.
4. Stir in the coriander seeds, cumin seeds, and fresh cilantro and stir-fry for one minute.
5. Add the coconut milk and water to the wok and bring to a boil. Cover the wok and leave to simmer for 10-15 minutes, or until the squash is tender.
6. Add the cashews and stir to combine (I actually left the nuts out and had people sprinkle some on top of their individual portions).
7. Transfer to a warm serving dish and garnish with freshly grated lime rind (I didn't use lime rind), fresh cilantro and lime wedges. Serve hot.

*I actually like this with more of a lime-y taste, so I added in about 1-2 Tbsp of lime juice about half-way through step 5. That's for a double recipe...

**The cook book says you can use sweet potatoes instead, if butternut squash is unavailable or not in season.

***Two weeks ago when I made this, I let it simmer on the longer side, plus I then had to reheat it on top of the stove for my dinner guests, and it got a bit mushy... so I'd recommend going on the shorter end of cooking time if you plan to reheat it. Tonight's version seemed just right in terms of tenderness, firmness... and consistency overall.

Yummy, yummy, yummy.

You know it’s time when…

You know it’s time to lower the crib mattress when you find this:

Last weekend, while Tim was home alone with Seb, he found him standing up in his crib upon waking from his nap.  Clearly it’s time to lower the mattress!  He seemed pretty darn proud of himself.  And Tim was sure to document the event very well, so I would be able to see what had occurred! 

Now it’s no longer a novelty, but rather just part of the regular routine. 

In other news… there’s a little white line in his bottom gum on the right hand side, and when I run my fingers over it, it feels sharp!  Some babies get their first teeth at 4 months, and others at 9 1/2 or 10 months.  Quite frankly, I’ve been simply content to have a toothless baby! :) Sebastian’s demeanor hasn’t changed much, except that he has not been the best napper this week, but we’ll see what the next few days or weeks may bring!