And a baby who can't seem to eat anything except chocolate pudding. Granted, he's still sick and on antibiotics. But you would not believe the havoc wrought by a single tablespoon of mashed bananas. And I thought ALL babies could eat rice cereal.
Nevertheless, we'll keep on trying. (Tips are welcome.) And hopefully we can still find time to feed the adults in the house, too. (I actually have been cooking more than my blog would imply. The hubby and I have been cooking ahead on weekends, and we've been making a lot of our favorites because we're trying to compile everything into a cookbook for ourselves. With better pics!)
The little man actually enjoys hanging out in the kitchen with me. He sits in his Bumbo chair on the counter (yes, he's always supervised) and we chat while I cook. I explain everything that I'm doing, and he watches me and plays with the ingredients. (This is Jack, Keeper of the Bay Leaves.)
(He was on a bad mood and insisted on being photographed only from the torso down.)
Tonight, my tiny sous chef and I are making baked steak burritos, because my brother Cory is coming to visit. And for some pre-supper munchies, we're having chips with chili-cheese dip. This is one of those recipes that everyone has a version of. I've tried dozens, and this is my favorite. Very simple, very yummy.
1 can hot chili without beans
3 oz. cream cheese, cubed
1/2 c. shredded pepperjack cheese
1/2 tsp. chili powder
1. In a small saucepan, heat chili over medium heat. Stir in cream cheese, pepperjack cheese, and chili powder. Cook until thoroughly heated, stirring often.