Snuggling my baby at night is one of the best parts of her babyhood… I love her so much.
Tried to get as much done as humanly possible today. Was down one human helper, due to his curious habit of going to a JOB…
Maisie has been a HAND FULL today. We had visitors on our porch all day from about noon til late afternoon, just out of the blue! My cousins, parents, a girlfriend and her 2 yr old twin boys from up the street… my little child is a social butterfly and LOVES to have company over.
Her manny called from Florida and I put him on speaker. Maisie cried and said “Baba- num NUM… EAT!” and sobbed as if she’s being starved in his absence. Eating together was their ‘thing’. He loved hour long, leisurely meals with her and they’d gab and gab. I don’t have the patience to spend an hour or more eating and sitting (mostly, because my back and tailbone cannot take sitting on hard seats for very long). The kid eats like a horse- she’s a true gourmande. I enjoy watching her eat…
I made a super late Filipino dinner, a sort of Pochero/Bulalo/Nilagang baka hybrid- which is a sort of pot au feu, or soup, very similar to a light Vietnamese Pho, minus the noodles, and chock full of fresh veggies. It’s origins are from when the Spanish owned the Philippines. One can find similar recipes for Puchero/Pochero in other Latin countries all over the world. I’d go into greater detail, but I am knackered.
The girl dropped off to sleep at 12:30 am. I am purposely keeping her up later so that I can sleep in later now that the help is gone. I am a night owl and it makes no sense to have my kid wake up at the crack of dawn when I can’t function well during the early hours. Keeping her on MY schedule makes for a happier mommy and happier baby.
Tomorrow (well, actually TODAY since it is past midnight now) is her daddy’s birthday. I woke up this morning to this and though it was ADORABLE:
Maisie lost the Fisher-Price baby already and when I questioned her about it she went to her toy box and pulled out a tiny teddy bear to replace it!
I finally found the hidden FP baby- When she saw that I had it, she snatched it and put it back where she’d hidden it.
Got more baby jewelry swag in the mail today from Claire Lush Designs!
In today’s package, she received a V-shaped silver cuff and a heavier silver patterned cuff, plus two thin silver cuffs for a friend’s daughter.
They look ADORABLE on Maisie. I had to move the Puravida bracelets over to the other hand, which is no mean feat when you have a squirming 10 month old.
My parents were here visiting, so photos were snapped with the kid only in her diaper and jewelry. She’s going through a “MAMAMAMAMAMAMA” phase and doesn’t want anyone but me usually, so it’s a good thing when people visit and she goes to them- gives me a slight break, which I sorely need. She refused to nap for 2 days and finally went down for one this afternoon.
She only seems to have 2 speeds lately: “Pick ME UP!” or “DANCE TIME!”
Here is a video of her dancing with my parents in the background:
I was fascinated by this recipe by Giada De Laurentiis, but did not have everything on hand, so I improvised (recipe provided after the history lesson):
I am OBSESSED with food history. I have to search for the history of every bit of food that I eat. I don’t know if there is a name for this particular oddity, but I am sure there is one somewhere.
Per this page I learned the following: http://www.inparma.it/english/parma-food/traditional-products/who-invented-stracotto-pot-roast.aspx
History of Parma Cuisine
Footnotes to Parmesan Gastronomy
“Who invented Stracotto pot roast?”
That braised beef or Stracotto (pot roast) is a typically Italian dish, savory and worthy of the best in our culinary tradition, goes without saying. One might debate its origins, if it comes from Piedmont and the way they prepare it in Saluzzo with Barolo, or from Tuscany, in which case it is called “stufato”, or whether it is from Parma. Obviously, because the famous anolini of Parma require Stracotto in their preparation, it could be solemnly stated, once and for all, that Parma is the home of this dish. In any case, among collections of old recipes, I found one that is also listed by Cougnet and which, perhaps to make everyone happy, is simple called “Stracotto all’Italiana”.
Here is that early version of this dish: “Lard a nice fillet of beef, marinate it in a dish with marsala, salt, pepper, fines herbes and truffle trimmings for at least four hours. An hour and a half before serving, in a casserole with butter and lard, brown thinly-sliced onion, carrot, celery and bouquet garni, add the fillet, moisten with the marinade garnish, add rich meat stock, cover with greased paper and simmer, basting occasionally. Remove the fillet, place in a oven-proof dish and pour the braising juices, pour over the meat and add two cups of velout? sauce, place in the front of the oven and moisten to reduce the temperature.
“Prepare a long elegant bed of rice, artfully sculpted and place on a long serving plate. Cut the center piece from the fillet, leaving a base one centimeter high, return the cut piece to its original place, place the fillet on the rice, edged Italian-style with spinach, celery and carrot, alternating the colors. Toss with Madeira sauce, white truffles and serve with the rest of the sauce on the side.”
It goes without saying that Moreau de Saint Mary, Napoleon’s governor of the Parma States from 1802 to 1806, also found it difficult to resist the joys of Parmesan cooking and its stracotto and anolini “dont on est très friend dans les Etats de Parme” and of which he was very fond. He certainly was not the first Frenchman to be won over by the delicacies of Parma.
From G. Gonizzi, Le memorie del Ciambellano. Storie di cucina nel Ducato. I, in Parma Capitale Alimentare, 43, 2000, pp 45-61.
Although I had red wine on hand, I ALSO had a 10 month old child pulling all the pans out of the cupboards as I tried to cook. I *did* have an open bottle of brandy and some truffle oil and balsamic fig vinegar in my ‘vinegar, cooking booze, and fancy schmancy oils’ cupboard, so I improvised. I also have fresh sage, chives, thyme, and other herbs growing outside in my garden. I opted for sage today, because it’s delicious paired with fig and truffles… and the sage in my garden looks beautiful right now.
The result was a delicious, savory, melt-in-your-mouth/knock-yer-socks-off pot roast that I served over basmati rice.
- White Truffle Stracotto (Italian Beef Pot Roast) with Fresh Sage, Mushrooms, Fig Balsamic, and Brandy
adapted from Giada De Laurentiis
- 4-5 lb. beef chuck roast
- Pink Himalayan sea salt and freshly cracked black pepper (mine was brought back from the pepper farms in the Philippines by my mom)
- 1/3 c olive oil
- 3 onions, chopped
- 8 garlic cloves, smashed
- 16 ounces of low sodium beef broth
- 3/4 c. brandy
- 1/4 c. fig balsamic vinegar
- 1 tablespoon sriracha
- 1 package of sliced fresh mushrooms
- 1 tablespoon of fresh sage or 1 tsp dried sage
- 4 tablespoons white truffle oil
Preheat oven to 350°F.
Generously season the beef on both sides with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
Reduce the heat to medium. Add the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the brandy and balsamic fig vinegar and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and sriracha. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Add mushrooms about 2 hours into cooking time- Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, place about 1/2 of the pan veggies and juices into another bowl and blend the remaining pan juices and vegetables until pureed but with a good texture. Add the sage and truffle oil and the reserved whole veggies and juices. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste. Additionally, you can drizzle more fig balsamic on as well…
Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
I served this over basmati rice, with a wild arugula salad on the side (I needed to weed the beds and wild arugula is my primary ‘weed’).
Maisie was 10 months old this week and the separation anxiety phase has been in full swing for a while now. I am never more than a few feet away from her at any given time. We have been practicing attachment parenting with this girly. She’s not a great fan of carriers. She NEEDS TO BE IN A ROOM FULL OF people. This girl LIVES to entertain.
If anyone tries to leave the room or go home or pee, she melts DOWN.
Today she was in rare form, poor baby.
Exhibit ONE, when my dad attempted to leave the porch to refill his coffee cup:
Papa returns, but she is still ticked off that he left… I think my dad is onto something when he says she doesn’t want to lose any of her entourage:
The world finally ends when her father leaves for work:
I am open to ANY suggestions regarding how to survive this stage.
How do/did YOU handle this separation anxiety phase?
I don’t recall it being this difficult with her brothers.
If you have any advice or war stories to share, feel free to leave a comment.
(yeah, my house is a wreck. I have 3 newfs blowing coat and our groomer is pregnant and hasn’t been able to groom them… sue me)
This kid has been pretty vocal today. She woke up from her nap and screamed:
“GEH UP!! GET UPPPP!!” until someone came to her rescue.
We own 3 Newfoundland dogs. Their names are Berry (short for Strawberry), Scucca (pronounced “SHOOKA”), and Tiberius. They were my babies until she came along. The dogs weigh about 150 lbs (75 kilos-ish) a piece. They are also TERRIFIED of the human puppy who chases them in her walker, on her knees, you name it… and tries to love them/pull their tails/drink out of their water bowls.
If you put them in the kitchen and shut the door, she will RAM her Joovy Groove walker into the door until they’re free.
She ADORES *all* dogs. Every dog that visits, or is walked by our porch- she is waving, hollering “HI DOGGGG!”, trying to get to the dogs… all dogs ALL the time.
I asked today if she could ‘be a doggie’ and she started barking at me in a convincing fashion.
Of COURSE, I couldn’t get that on video because she’s been Michigan J. Frog all week.
Maisie is a foodie, I can already tell this now. She has been demanding everything we eat since about 5 months. So far, there is nothing she won’t eat (except juice and milk). She sneaks drinks of black coffee or tea out of my cup, if I am not looking.
Spicy curries, Persian kebab, Vietnamese pho? NOM NOM NOM will be her answer.
Garlic Okra Pickles? MORE PLEASE!!
Crab legs?: Don’t take her to an all-you-can-eat crab leg buffet, they WILL charge you!
Strawberries and raw green onions from the garden: GOBBLES them up.
Unless it’s the odd organic veggie/fruit pouch or some baby cereal (rarely), she eats what we eat- in amounts that are astonishing. She’s been clocking in between 25th-50th percentile for weight- and OFF THE CHARTS in height, consistently.
Today’s Breakfast Menu:
Eggs Scrambled with Dill
Avocado Mashed w/Sriracha, S & P- on toast.
Water (because she seems to dislike juice and milk. Getting her to drink her bottles is a chore)
I generally make enough to feed her, plus enough to throw on her table so she can ‘feed’ herself. She is 10 months old, so her self-feeding skills are not quite spectacular, but our 3 Newfoundland dogs appreciate her technique.
I often wonder if she eats such a varied (and highly spiced) menu because that is what I ate during gestation and breast feeding. I was RAW VEGAN and juicing prior to becoming pregnant (and during the first month). I developed an insatiable craving for avocados straight away. THAT led to a sudden and urgent need for chicken wings, which I despised pre-pregnancy. Those chicken wings were the death knell to my healthy vegan lifestyle…
I feed her solids 3-4 times a day, not including her bottle feedings. I am no longer breast feeding because I had issues with milk production due to an earlier breast lift and reduction years ago.
I am thankful that she has no food issues- I went through TWO picky eaters, my middle and youngest son. My eldest boy was exactly like Maisie in terms of ‘foodiness’. By the time he was two, Sam was leafing through magazines and asking me to cook him ‘magazine food’.
What IS a first for me is that she’s not overweight. I thank my lucky stars that she did not seem to inherit my metabolism.
Took the little monkey to see her doctor yesterday and she is a healthy (almost) 10 month old.
Her weight was 20.78 lbs, she was 30.25 inches long, and her head was 46 cm. She is also teething, which is driving us ALL insane. Her separation anxiety is at an all time high- which is normal for a child her age. Unfortunately, my back went out this week as well and I can’t lift her as much as we’d like. The poor thing veers from miserable to elated at the drop of a hat. It’s like living with a bipolar midget.