~ Cinnamon-dusted butternut squash roasted with garlic, onion, and parsnips; puree in a processor (I use the Magic Bullet – love it) with a splash of formula or breast-milk and a scoop of baby rice. Add water for desired consistency. Viola! So fancy you could put it on a cracker. Serve with a nice Chianti – for yourself, of course.
I do get inspirations from Food&Wine magazine. Kidding. Slightly. Anyway, the kid eats it up. C’mon, that’s way better than giving him sale brand A’s veggie dinner. I once bought one of those “organic” pouches in a “Veggie bake” flavor. It had me with “Mmm … it’s delicious” printed on the package. I should have stuck with my intuition but I took it home anyway.
My son wouldn’t open his mouth. It stank like crusty fish with a wet moldy sock.
He’s such a good boy, though, and he gave it a whirl. He gagged for nearly two minutes. His eyes watery and face a bit pink. I quickly apologized in astonishment and he flashed me an “it’s-ok-mom” smile. I paid nearly $2 for that crap.
The schmancy din din I created in the recipe above was $2 and I had nearly eight servings. I froze the rest for future use. Eat your heart out.