June 23-27 2010. Toby age 19 months.
I'm going to be combining several meals like this for a while because I wasnt to catch up to myself. I've got new stuff to post but want the backlog out of the way first!! And some of them I honestly don't have much of a story around, or I've forgotten details lol. Here goes!
Rainbow Trout seasoned with dill and lemon balm (from garden).
Local organic salad greens with homemade dressing.
Tomatoes with fresh basil (from garden).
French fries.
Local organic salad greens with homemade dressing.
Tomatoes with fresh basil (from garden).
French fries.
Toby substituted carrots and cucumber for the salad because his lettuce-eating skills
were not great at this point.
I get frozen PC Blue Menu rainbow trout and put it, still frozen, in a baking dish with a small amount of water, seasonings, and a lid on top. Bake at 350 for 30-40 minutes until fish 'flakes' apart when you pry with a fork.
Salad Dressing: Canola oil, red wine vinegar, sugar or honey, minced garlic, dried parsley, dried oregano, paprika, salt and pepper.
I don't really have measurements for this because I just pour in what looks good in the bottle I have.
I do a lot of taste testing to see how it is... too watery I add more vinegar....too sour I add more oil.
The sugar or honey takes away a bit of the 'bite' of the vinegar and also helps it all to blend (since of course oil and vinegar repel each other).
Sadly, the fried are not homemade. I just don't always like the taste of my homemade fries.
These ones are Cavendish, which I find cook really well, are a fair size (therefore filling and don't require as many), and 0 trans fats.
Salad Dressing: Canola oil, red wine vinegar, sugar or honey, minced garlic, dried parsley, dried oregano, paprika, salt and pepper.
I don't really have measurements for this because I just pour in what looks good in the bottle I have.
I do a lot of taste testing to see how it is... too watery I add more vinegar....too sour I add more oil.
The sugar or honey takes away a bit of the 'bite' of the vinegar and also helps it all to blend (since of course oil and vinegar repel each other).
Sadly, the fried are not homemade. I just don't always like the taste of my homemade fries.
These ones are Cavendish, which I find cook really well, are a fair size (therefore filling and don't require as many), and 0 trans fats.
------------------------
This was Toby's lunch one day.... Leftover...stuff... which I believe to be cold leftover herbed tofu, beets, carrots, red pepper, potato, and possibly hamburger chunks. On the side he has walnuts, the new favourtie obsession at the time.
And I'm pretty sure sure he ate most to all of it too..
Rice fettuccine with chicken pesto sauce and peas. (Peas, basil, garlic and parsley from our garden)
One of my early times making pesto and it was a so-so batch but still pretty good.
8-10 large basil leaves (I used some parsley and possibly lettuce too to get more 'body' without using up all my basil), 2 Tbsp olive oil, 1 minced garlic clove, hand full of walnuts, salt.
Mix in blender until paste-like. If too watery, add more basil or parsley. If too chunky, add a touch more oil.
This recipe isn't perfect, and I'm still tweaking it.... still on the search for Perfect Pesto!!
8-10 large basil leaves (I used some parsley and possibly lettuce too to get more 'body' without using up all my basil), 2 Tbsp olive oil, 1 minced garlic clove, hand full of walnuts, salt.
Mix in blender until paste-like. If too watery, add more basil or parsley. If too chunky, add a touch more oil.
This recipe isn't perfect, and I'm still tweaking it.... still on the search for Perfect Pesto!!
Toby, 'nomming' the whole thing.
Toby getting wise to my photo documentation....
Until next time, Keep Eating!
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