Subscribe to Kitchy Cooking

Posts tagged ‘baby’

I’ve been missing the past few weeks because the newest member of our family has finally arrived. Yes, Thomas Julian has finally made his presence known after nine long months of stretching and wiggling around inside me. He was well worth the wait as everything has been going swimmingly thus far. (I know it’s only been two weeks, but the second time around has been much easier than the first for a variety of reasons I won’t bore you with here.)

Since I’m sure you’re all wondering what he looks like, my friend, the amazing photographer Jennifer Castle, was nice enough to swing by and snap a few shots for me to share. She’s been shooting our family for the past three years, so it seemed fitting that she capture Thomas when he was only five days old. Isn’t he the cutest? Yes, I’m biased, but still…  Anyway, I could go on and on about our new seven pound bundle of joy, but this post is dedicated to Hubs and his special day.

See, I thought the perfect way to introduce our newest son to the world was for Father’s Day, as my wonderful husband is now a daddy for the second time. And with a second baby comes a whole new round of sleepless nights, changing diapers constantly and doing everything you can to keep the first born occupied and tired. And Hubs has been doing a terrific job! If I’m breast feeding (which I seem to be doing constantly as I’m a milk machine once again) or changing TJ’s diapers, Hubs keeps A busy by building cities with his train tracks, playing soccer or running him ragged at the park. He’s also been ordering my favorite take out since as a second-time C-section I haven’t really been up for cooking. In short, he’s been an amazing amount of help and support and I couldn’t imagine doing this without him. So for the day that’s devoted entirely to him, I thought he deserved a cocktail. And what better cocktail than the precursor to his favorite, the martini.

The Martinez was supposedly first created by Jerry Thomas at the height of the California Gold Rush for a forty-niner who wandered into the town of Martinez and wanted to celebrate his gold strike. Of course there’s also the theory that it was created a few years earlier by O.H. Byron for a traveler on his way to Martinez. Personally, I like the Gold Rush story better because nothing’s cooler than creating a drink to celebrate a special occasion, like striking gold or bringing home a new member of the family.

So to Hubs for his amazingness in both the father and husband department.  And to my wonderful new son Thomas for bringing even more joy to our household. And finally Happy Father’s Day to all the dads out there. Whether you’re brand new to the role or have been doing it for years, you’re all awesome and definitely deserve a cocktail for everything you do.

Martinez

Ingredients:

  • 2 oz gin
  • 1 oz sweet vermouth
  • 1/2 oz Maraschino liqueur
  • dash of Angostura bitters

Directions:

  1. Combine all the ingredients in a cocktail shaker and shake vigorously for one minute. Strain into a chilled martini glass and serve.

Carrot Fries

I realized the other day that the subhead for Kitchy Cooking is “a blog for newlyweds and parents who like to entertain” but I don’t have any specific baby/toddler food recipes on the site.  There are a few recipes that not only feed adults, but can also be fed to your little one like the Tomato Soup or the Chicken Taco Salad, but I don’t have anything that’s specifically baby-based.  Well, this post will change that.

Thankfully, my little guy is not a fussy eater.  If I’m making something for me and my husband, 9 times out of 10 my son will eat it.  But sometimes, I’m not making a nice meal for the three of us.  Sometimes, all I want to do is scrounge around in the fridge for left overs or make a sandwich.  And while that’s fine for me and my man, it unfortunately, won’t work for the little guy. 

Since Aidan can only do peas and hummus so many nights in a row, I’m always on the lookout for another easy meal I can whip up.  Well thanks to Parents.com and Itty Bitty Bistro I found a recipe that was simple, quick and a huge success: crinkle cut carrot fries.  If you don’t own a crinkle cutter, don’t fret.  I don’t own one either.  And since straight cut french fries are just as good as the crinkle cut kind, I figured plain old straight cut carrot fries would also be just as yummy.  I was right.

Aidan couldn’t get enough.  Every time he stuffed one in his mouth he was pointing at the plate asking for another. If your toddler won’t eat his veggies, I guarantee this recipe will make him change his mind.  It’s only 4 ingredients, takes no time, and the best thing about it, they make a great side for a nice chicken or steak dinner for the parents.

Carrot Fries

  • 1 lb of carrots
  • 1 Tbsp olive oil
  • 1/2 tsp thyme
  • 1/4 tsp salt

Preheat the oven to 400 degrees. 

Cut the carrots length-wise in 1/2 inch thick sticks with your crinkle cutter (or straight if you, like me, don’t own one).  Toss the carrot sticks with the thyme, olive oil and salt.

Spread the carrot fries on a parchment-lined cookie sheet and bake for 20-25 minutes until soft.  Pull out and let cool for five minutes for the toddlers. (Serve immediately for adults.)

*These carrots are great for babies 8 months and up who have at least 4 teeth or more. You may need to bake them a little longer so they’ll be soft enough for them to gnaw on.*

**As always, this is based on my own personal experience. Please check with your baby’s pediatrician on introducing solid foods, as these suggestions may not apply to your infant. **