Island Style

My husband and I recently returned from our vacation on the magical island of Barbados.  The force in which we were shot back to reality came quick the morning after our arrival home as we woke to a blanket of snow frightening us along with all the buds and sprouts that could have sworn it was spring.  But spring in Canada vs. spring in the Caribbean are a bit different I suppose.  Where was the everyday “pure sun and 30 degrees” we had become so accustomed to in 1 short week?  I know…spoiled rotten we were.

But still, it was nice to get home to the kids, dog, friends and family.  It would have also been nice to bring the sun, ocean, sand and island hospitality with us.  I made sure to buy a Bajan cook book before I left so we could transport ourselves…if not in body, in mind…to the flavours of the island whenever the mood struck.  The staple Bajan seasoning they used on fish and chicken was amazing and I don’t think a day went by without us scarfing down a few fish cakes dipped in pepper sauce.  This is making me hungry.

We also visited St. Nicholas Abbey up on the northern side of the island which is a 350 year old plantation house surrounded by fields upon fields of sugarcane. 

We had the opportunity to watch the process by which they extract the sugar cane juice from the stalks and even taste the cane in it’s raw form.

 

I’m not sure if you have tried chewing on sugar cane before but it was interesting.  You simply chew it to release the flavour and juice but it’s too tough to actually bite a piece off.  Similar to a tough piece of celery you come across from time to time that just won’t break free from it’s stalk…only it doesn’t taste like celery, it tastes like sugar!  I was wondering if this had ever been used to give to a teething baby…you can see how appealing and healing it could be on their painful gums.  I did a search and did find instances where people were saying they keep raw sugar cane in the freezer and then give to their teething baby to help soothe them, and then they just make sure to clean the juice off any exposed teeth after the chewing session is through to make sure baby doesn’t have any teeth marinating in sugar juice.  I definitely think it could be worth a try…you can even play the song, “We’re Going to Barbados” at the same time making you and baby happy at once!

Today I think it would be fitting to reprise my recipe for the “Island Baby” puree I had posted once upon a time.  Somehow the name brings with it so much more meaning to me now than it did before our trip to a real, true beautiful island.  I was thinking the exact same thing this week when the island inspired song, “One Love” came on the radio.  I’ve probably heard the song 5000 times before and each time, sure, it brings to mind fictitious island parties, bold hibiscus flowers on cotton button down shirts and sundresses and the sun, sand and surf, but now it seems to mean much more and I’m not sure how to describe it other than to say, a warm, good life.

Ready…Set…Evolve…

Island Baby

 

Age – 6 months +

Ingredients

·         1 ripe Papaya

·         2 ripe Mangos

·         Mashed banana to add to puree just before serving

Baby Steps

·         Peel and seed mango and papaya, then chop into small pieces.  For instructions on how to do this see earlier post “Sunny Side of Grey”.

·         Add fruit to a food processor, blender or large bowl to use a hand blender to puree.

·         Puree to a smooth thin consistency.  Feel free to add a little bit of water to the mix if the puree isn’t thin enough.

·         The mango and papaya puree can be transferred to freezing trays to be used within 3 months, or to a food storage container in the fridge to be used within 48 hours.

·         When you’re ready to serve to baby, stir in a bit of freshly mashed banana to the puree for an over the top tropical experience…or maybe just a bit of added sweetness.

Makes - Approx. 11 Servings (1 serving = 2 tbsps.)

So now here we are back to reality.  But what if with each trip we take we bring back little pieces of what we’ve learned, who we met and what we experienced and apply them to our everyday reality?  All of a sudden would our reality become a vacation? Let’s try!  Fish cakes anyone?

First Glance

It takes time to get to know someone long enough to almost forget how you had them pegged at first, second or third glance.  Like the new quiet and sad eyed co-worker who turns out to be your greatest confidant…or the new seemingly polar opposite from you kid in school who turns out to be your best friend…or the new little mysterious human you bring home from the hospital who turns out to be the love of your life.
First encounters are such a universal mystery.  If you think back to when you first met all the special people in your life, and what your perceptions of them were at the time, I bet 9 times out of 10 you were way off and 10 times out of 10 you will laugh at your inaccuracy.

When you bring that new born baby home and look into their eyes, (or at their closed eyes because unless you have x-ray vision you can’t look into their eyes until they are able to open them) a million thoughts stream through of what type of person you imagine they are going to be when they grow up.  It’s exciting and daunting at the same time to admit you have a hand in, if not ultimate control of, moulding this person into one of the greatest ever made.  You might as well aim high at the start then alter your target with every “D” average report card that comes home. J

As you ponder the super human your little one will transform in to, you can start them off on the right healthy track with some fresh homemade baby food purees.  Today’s is a sweet fruit puree for those Solid Food Intermediates out there of 8 months+.  This recipe includes apples, mangoes and strawberries.  Although apples and mangoes are safe to offer baby at 6 months, you should hold off on strawberries until 8 months.  Strawberries have a higher potential of causing an allergic reaction and babies are better equipped to handle such reactions at 8 months.

Ready…Set…Evolve…

 Apple-Berry-Mango Puree

Age – 8 months +

 

Ingredients

·         2 ripe mangoes

·         1 apple (a sweet variety like Golden Delicious or Gala rather than tart like Granny Smith or baby’s face will turn inside out…may be entertaining for you, but not fun for baby)

·         1 cup of chopped strawberries

·         Yes, that’s it

Baby Steps

1.      Peel and chop apple into small chunks and set aside.

2.      Peel and chop mango into small chunks and set aside.  If you’re not familiar with the anatomy of a mango, check my earlier post, “Sunny Side of Grey” for tips on how to peel and chop them.

3.      Rinse and take green stems off of strawberries and chop into small chunks and set aside.

4.      Add all fruit and 3 tbsps. of water to a medium saucepan, cover and cook over medium heat, stirring often, until fruit is tender, approx. 12 minutes.

5.      Remove from heat and let cool for a few minutes.

6.      Transfer to a food processor, blender or bowl to use a hand held blender to puree to a smooth consistency.

7.      Let cool for a few minutes then transfer to freezing trays in the freezer to be used within 3 months, and some to a food storage container in the fridge to use within 48 hours.

Makes – Approx. 11 Servings (1 serving = 2 tbsps.)

 No matter what you imagine your little one will be like when they grow up, you can be sure the constant love and care you offer them along the way will come back to you when they are old enough to realise how awful they were to you in their teenage years.

Pick Me

It’s Apple Picking Time!!!!

There is no other sign that summer is relenting to the ambush of fall quite like the first trip to the apple farm.

We made our way to Chudleigh’s Apple Farm yesterday despite warnings of the poor apple crops in Ontario Canada this year.  They explained that in Ontario, New York State and Michigan, the unusually early spring and warm weather that went along with it, brought the fruit trees out of winter dormancy.  Following this were 6 nights of cold temperatures causing damage to the fruit buds, and once damaged, they are done for the year. This resulted in reduced apple crops in these regions to 20% of an average year.  Seems painful to think of farmers tending to their crops and waiting patiently for a year for the big reveal and then mother nature swoops in and decides, nope not this year…wait some more.  Farmers could build a second vocation in teaching poise and tolerance to others.  Still, we decided to try our luck at the orchard.

It’s always fun to get out to an apple farm this time of year with the kids and hop on a wagon out into the orchard to score the best and sweetest apples of the season.  Even kids who don’t usually like apples are found in the field devouring them and the experience to the core. 

Despite this year’s crop issues they did have a delicious Honey Crisp variety growing even though they were donning only one row of trees.  But one row of trees is plenty for us.  Especially when they’re $3.50 per pound.  Somehow we all get so lost in the magic of personally plucking each apple from the tree, we pick and pick and pick until we end up with bags full and a sobering “that will be $93.50 please” at the check-out. I only needed enough for lunches this week?!  Lord knows I had no intention of baking a pie...or several for that matter.

I’m going to use some of these delectable apples for our baby food puree this week along with some mango for an added flavour twist for baby.

Ready…Set…Evolve…

Mango’s the Apple of My Eye Puree

Age – 6 months +

Ingredients

-          3 Mangos

-          2 Apples

-          Yes, that’s it

Baby Steps

1.      Peel, core and chop mangos and apples into small chunks.  For tips on peeling and chopping a mango, which can be daunting, see an earlier post “Sunny Side of Grey” for details.

2.      Place chopped mango and apple into a large saucepan and add 3 tbsps. of water.  Cover and cook over medium/high heat for 5 minutes, then reduce heat to medium and continue to cook, stirring often, for approx. 10 minutes or until the fruit is tender and juicy.

3.      Remove from heat and let cool for a few minutes.

4.      Transfer to a blender, food processor or bowl to use a hand held blender to puree.

5.      Puree to smooth consistency.

6.      Let cool then transfer to freezing trays in the freezer to use within 3 months, or to a food storage container in the fridge to use within 48 hours.

Makes – Approx. 10 servings (1 serving = 2 tbsps.)

Have fun on your next visit to your local apple farm...regardless of crop threats. 

Presenting...My Family

Have you been noticing those family car decals people are proudly displaying on their mini vans and sedans with pride lately?  I thought they were pretty cute so I looked them up and found a company called The Sticker Family.

Then I got to thinking…how can I possibly choose one stick figure representation of each of my complex family members to reveal to the world (or the slight geographic area my car travels through) what they’re all about?

Sure my husband likes to barbeque but is his sole reason for being to wear a “King of the Grill” apron while holding a slab of meat pierced through a barbeque fork in one hand and a can of beer in the other?  Probably not…maybe…but probably not.  And there are lots of different mother decals.  There are mothers with gardening hats holding flower pots, mothers cooking, mothers shopping, mothers surfing, and mothers with computers indicating they are corporate executives or Wal-mart cashiers…a cash register is technically a computer isn’t it?  What if I’m all of those things?

I suppose you can’t go wrong with a plain dog or cat decal if you have one.  Unless your dog can jump through a ring of fire.  If I were a dog and could jump through a ring of fire and my parents put a plain old dog doing nothing decal on their car, I’d be upset at their lack of pride in my talents.

And let’s not even get started on the multitude of baby, boy and girl options. I could always just choose 2 monkeys, one big and one small for my two boys…that might sum it up.  But then people who don’t know me might think I really do have two monkeys, a plain dog and a barbequing husband?  O.K. I can’t think about this anymore.  I think I’ll just stick with my Hawaiian turtle that I have on there now leaving lots open for interpretation.

Back to the business of baby food.  Let’s make a quick Pear and Mango (peach of the tropics) puree today.  Perfect for the Solid Food Apprentices out there (6 months +) and beyond.

Ready…Set…Evolve…

Pear with Special Guest, Mango, Puree

Age – 6 months +

Ingredients

·         4 Ripe Pears

·         1 Ripe Mango

·         Yes, that’s it

Baby Steps

1.      Peel and core pears and cut into thin slices.

2.      Add pears to a medium sized pot over medium heat and add 1 tbsp. of water.  Cover and cook for approx. 15 minutes or until pears are tender.  Pears can be a bit gritty in texture so just make sure you’ve cooked them long enough that they are soft, tender and juicy so a small baby can handle the texture once pureed.

3.      Meanwhile, peel and slice down each side of mango around the hard large pit in the center and chop into chunks.  You can check out a how-to tutorial in one of my earlier posts “SunnySide of Grey”.

4.      Add mango chunks to pot with pears for the last minute or so of cooking time to soften them a bit in case they’re not quite ripe enough.

5.      Remove pot from heat and transfer fruit to a food processor, blender, or bowl to use hand held blender.

6.      Puree to a smooth consistency.

7.      Transfer to freezing trays to be used within 3 months, or to a food storage container in the refridgerator to be used within 48 hrs.

Makes – Approx. 13 servings (1 serving = 2 tbsps.)

Instead of worrying how I would represent myself in stick figure form to the world, I’ll heed the advice given in Whitney Houston’s song “My Love is Your Love”.

If tomorrow is judgement day and I’m asked what I did with my life, I’d say I spent it with you.

Sunny Side of Grey

If a team of designers would spend 6 months building a 2.5-ton fake sun to hoist over Trafalgar Square in London for only one day to cheer up the masses and rid them of their atmospheric gloom, I think it gives credibility to my theory that a lack of sunshine equals a serious case of the blahs.

An article by Emma Reynolds from The Daily Mail explains that the fake sun was an art installation created by public art group Greyworld.  The spectacular globe rose at 6:51am. and set at 7:33pm extending “daylight” in the area by 3 hours.  It could reach more than 100C at it’s core and produced the equivalent light of 60,000 light bulbs.

The project was sponsored by Tropicana to promote it’s “Brighter Morning” juice campaign.

We still have another month or two of dreariness to get through here in Canada before we start to see the light.  What this place lacks in sunshine, warmth and chirping birds, it makes up for in darkness, cold and raccoons breaking into your attic.

I’ve been trying to fake a bit of sunshine myself for a little happiness boost.  I bought a new make-up bronzer with a dazzling, smiling sun right in the center of the compact to give my sullen winter skin a fresh, tanned glow.

Surely with a brand name like “Physician’s Formula” it would be clinically proven to transport me to a tropical getaway with the mere stroke of a make-up brush!?!  It transported me to my office cubical…faulty bronzer.

In keeping with the theme, let’s give baby a little sunshine with a no cook puree that incorporates some island favourites…papaya, mango and the always equatorial banana!

At first I wondered what the easiest and best ways would be to peel and prepare a mango and papaya because they weren’t fruits that I often used.  Here are some instructional videos if you are like I was…not so sure.

Papayas have a thin, non-edible skin.  The fruit has a mild sweet flavour and its texture is similar to a cantaloupe but softer.  You can tell a papaya is ripe if it feels as soft, or softer than a ripe avocado when applying light finger pressure, and the skin is amber or orange in colour.  Make sure to choose a nicely ripened papaya for this baby food puree.  If it doesn’t seem ripe enough after you’ve brought it home you can always put it into a brown paper bag outside of the fridge to speed up the ripening process if you like.  This is true for mangos as well.  Papayas are an excellent source of vitamin C and a good source of potassium, vitamin A and fiber.

The mango is nicknamed “the peach of the tropics” because of its mild-flavoured taste similar to the peach, but can be more acidic with a surprising spicy taste.  A ripe mango emits a sweet scent and yields to gentle finger pressure.  Mangos are an excellent source of vitamin A and vitamin C and a good source of potassium.

My go to resource for these and many other food facts is “The Visual Food Lover’s Guide” published by John Wiley & Sons Inc.

Ready…Set…Evolve…

Island Baby

Age – 6 months +

Ingredients

·         1 ripe Papaya

·         2 ripe Mangos

·         Mashed banana to add to puree just before serving

Baby Steps

·         Follow instructional videos above to peel and seed mango and papaya, then chop into small pieces.

·         Add fruit to a food processor, blender or large bowl to use a hand blender to puree.

·         Puree to a smooth thin consistency.  Feel free to add a little bit of water to the mix if the puree isn’t thin enough.

·         The mango and papaya puree can be transferred to freezing trays to be used within 3 months, or to a food storage container in the fridge to be used within 48 hours.

·         When you’re ready to serve to baby, stir in a bit of freshly mashed banana to the puree for an over the top tropical experience…or maybe just a bit of added sweetness.

Makes approx. 11 Servings (1 serving = 2 tbsps.)

All this talk of island fruits and skin bronzers is starting to revive me…I wonder if my husband will build me a 2.5 ton fake sun?