I guess by now you’ve probably figured out I’m the kind that buckles under pressure. Pressure I put on myself, mind you. It’s absurd isn’t it? It’s like squishing myself under my own thumb, but nonetheless, that is what I’ve done. I rushed to get my favorite puree (the smell alone sends me into conundrums of why I don’t love jam and makes me wish I loved to slather such things on toast) to you before your markets closed the bill on such spring fare like rhubarb and cherries. I then made promises to pump out this back log as I am drowning in it and have neither the time nor the patience nor something to say about everything we’ve shoved into our littlest pie hole. I epically failed us both. I’m still drowning and you’re still waiting. So let’s get the show on the road, shall we?
After our brief introduction to orange vegetables, we moved right along into green vegetables. This phase was the one I was most anxious about. I haven’t met too many kids, let alone babies, who like and tolerate green food things. It is usually spit back out, along with gagging attempts followed with absolute refusal to open the intake valve. Plus, as most of you know, I’m twenty three and still green averse, so what hope really did my kid have? That’s why I wanted to make it interesting, or at least attempt to slightly mask the flavors. We attempted spinach first and I threw in some caramelized leeks. I know, we kind of jumped ship and went straight to a stage two food, but I was sure I’d be trying to coax determined tight lips open.