I'm 28 today. Last year at this time I was worrying aloud to Matt over the phone that Thomas's hands and feet were cold and I couldn't warm him up. He was sleepy and didn't want to eat.
Today Thomas is a bit sleepy but was also energetic and single-minded. I don't anticipate a trip to the emergency room or a stay in the ICU, so this year should be better than last year. Now I have something new to worry about: how to keep him from touching the radiators that just came on yesterday and are unexpectedly hot. (It's like a sauna in here. The sunroom is actually the only room at a comfortable temperature, and I have a sleeveless shirt and a skirt on, with bare feet. Thomas is taking a nap in the nude, sans even a diaper.) Anyone know anything about childproofing radiators? Maybe my former nanny will know something. She's coming to babysit tonight.
While visiting Matt's cousin in Texas, I came up with a new, appropriately fall-themed, family recipe. It should be ok for babies 8 months and up.
Chicken, chickpea, and pumpkin stew: (serves four adults plus baby food for approximately 1 week of meals)
1 cup dried chickpeas, washed, soaked overnight, rinsed, and drained
4 cups low-sodium broth (I recommend Pacific Natural Foods brand low-sodium vegetable or chicken broths, which are much lower in sodium than the average low-sodium broth: I used the vegetable)
2 cups water
5 chicken drumsticks, deskinned (or another cut; dark meat has more iron than white meat)
1 medium pie pumpkin, peeled, seeded, and cut into large chunks
cinnamon and ginger to taste (I used 5 or so sticks cinnamon and a bunch of ginger)
salt and pepper
Put everything except salt and pepper in a large pot. Bring to a boil and cook for about one hour or until chickpeas are soft. Debone chicken and take out bones, then return meat to pot. Ladle out baby's portion and puree to the right consistency for your baby. Add salt and pepper to taste to adults' portions and serve. Baby's leftovers can be frozen in ice cube tray.
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