Hmmm, dinner?

It's been one of those days - rainy, cool, Dane was sick (again - sinus infection) and missed camp (again), not much work got done and the laundry has reached the ceiling.

After dragging Dane all over the city from from his pediatrician to the pharmacy to the grocery store, cooking dinner seems like an impossible task. Daddy's going to expect something when he gets back from work, Dane doesn't feel like eating anything and I'm too tired to fuss much.

What should I make?

I think I'll fall back on an oldie but goodie -

BBQ Pork Loin with Mashed Yams and Fresh Corn on the Cob.
All can be cooked in 30 minutes with a whopping 7 ingredients for the entire meal.

1 pork loin
1 bottle of your favorite barbecue sauce (sometimes I make my own, but tonight there is NO way I'm going to do this) - try and look for sauce that does NOT include any type of corn syrup.
Olive oil
4 ears fresh corn, husked
Salt and pepper to taste
2 large yams, cleaned (peel left on)

Preparation:
Preheat oven to 375 degrees F
Season the pork loin with salt and pepper
Heat the oil in a medium sized oven-safe saute pan over medium-high heat.
"Sear" the pork loin on all sides (light brown), remove from heat, and coat with the barbecue sauce, reserve about 1/3 the bottle for basting.
Cover with aluminum foil and place in hot oven for 15 minutes or until desired doneness. Baste in the remaining sauce about 1/2 way through cooking.
Remove from oven and let rest.

Boil water over high heat in a large pot. Salt the water.
Add the corn and let simmer for 5-10 minutes. Remove.

Using a fork, poke several holes in the yams.
Place in microwave for about 7-8 minutes on high heat or until soft.
Cut in half and add butter.

Slice up the loin and serve with the rest of the dinner.

If you need more sauce, make sure to use the sauce from the cooking pan or any that has NOT touched any raw pork.

That's it -
easy and delicious.

Now, off to watch a movie and to bed.
xoxo
Lisa

The Allergy Debate Continues

We're currently trying for a second child - our first one, Dane, is 3 years old. When he was born, the advice of the day was all about NOT feeding him nuts, etc. until after 2 to avoid the development of allergies (I always wondered why this pertained to only these foods, when kids can be allergic to just about anything).

Now, my friend who has a 6 month old, said that this is all changed. She said that now it's recommended that babies try nuts when they're little so their body doesn't think it's a foreign substance and rejects it (like what an allergy attack does).

What do you all think? What are you hearing/is your peds telling you?


This is such a major feeding topic, I'm dying to hear the latest....meanwhile, we'll consult with our nutritionist and see what she has to say about all of this....

xo Lisa

Baby Eggs

Last week Christine posted about egg haters. This got me thinking - kids love anything mini-sized, why not eggs?
I purchased some quail eggs last week at a Japanese market.

I've seen them in many other places, in fact, at our Whole Foods in Columbus Circle, NY, you can get regular eggs, duck eggs, ostrich eggs, and quail eggs. It's fun to try the different eggs - they all taste basically the same as hen eggs.

We cooked the quail eggs just like the hen eggs (over easy) and Dane was so charmed that he had his "own sized big boy eggs". It's worth a shot, right? Eggs are so healthy (and the little eggs are SO CUTE!!).

This picture is on a very small plate (hard to tell from the picture), with a couple strips of wheat toast and a scallion.

xoxo
Lisa