No accounting for taste

I had such good intentions. Maybe my 2016 resolution will be to blog more regularly. 2015’s resolution worked out pretty well, after all.

The stress-less approach worked better than I imagined, and almost a year on, Leo is a much more regular eater. I’m sure almost fully weaning from my milk had helped things along, but I do think he just got there in his own time.
But for every salmon fillet, tuna sandwich or roasted carrots he deigns to eat, there’s a bowl of cereal abandoned or, like tonight, a usual hit ignored in favour of Vegemite on toast and cheese with crackers.

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The difference is that now I don’t mind. The poached chicken will go back into the tub that will then be used to make our dinner, same for the tomato sauce. The rice will be tossed into the compost box without me caring. He’ll have some yogurt, and perhaps even a square of chocolate that he’s been whining about all afternoon (damn that advent calendar and the daily dose it brings. This kid’s sweet tooth is definitely from his mum).

The tomato sauce is great, and I initially tried it with him in the hope it would hit the same flavour notes as his beloved ketchup. Whether that’s the reason he likes it, I don’t know, but it goes down well. And could, and should in our apartment, be a good vehicle for hidden, liquidised vegetables.

It’s from Thomasina Miers’ Mexican Food Made Easy as part of the “Spicy bird tacos” recipe. I freeze tiny blobs of it in a mini muffin tin and serve it with pasta, to dip chicken in or sandwiched with cheese in a halved tortilla, dry-fried to make a very simple quesadilla. And then for our dinner too, with chipotle paste and the same shredded poached (or leftover roast) chicken.

Mexican tomato sauce
Knob of butter
Olive oil
1 onion, chopped
Big pinch each of ground allspice and cinnamon
1 clove of garlic, chopped
2 bay leaves
2 tins of chopped tomatoes

Optional for adventurous kids or just the adults: chipotle paste or hot sauce of your choosing

Same as all tomato sauces really. Melt the butter in the oil, fry the onion with the spices (I go high and keep stirring, adding a splash of water if things get too charred looking). Add the garlic and bay leaves, fry more gently for a few minutes, then add the tomatoes. Simmer for as long as you can.

I blend this as Leo will pick out the onions, and add the spicy component once his portion is safely in a tub. “Spicy” is one of Leo’s new words, and its not a compliment. (Yet!)

One thought on “No accounting for taste

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