Here is the pasta I made last night (this is my own creation!):
I modified it for my dairy-allergic child by pureeing the squash and serving it over the bowtie pasta with some sausage. My motive was: this looks sort of like macaroni and cheese! But she’s never had (nor has she ever seen, I think) macaroni and cheese, so that didn’t draw her in. She’s usually pretty adventurous, but I’ve noticed she’s had a weird aversion to orange-colored squashes for the last month or two. I gave some of the squash puree to my infant son and he loved it, so go figure.
Tonight I made split pea soup with Deborah Madison’s vegan recipe, except that mine wasn’t vegan because I added pork bones. I should add that this also makes a great baby food. It was as hearty as usual, but I probably should have cooked it a little longer (which I should’ve known to do, since this is the only recipe I ever use for split pea soup).
Notice the bread bowl? Well, I was supposed to be making Italian Bread (also from a recipe I’ve used before!), but as often happens in my kitchen, I got distracted by my relentlessly unproductive multi-tasking and somehow forgot to finish shaping the two loves into a baguette-like shape. Luckily, they still tasted good, and my husband and daughter LOVED the bread bowls.
One last thing: I’m probably the last person on earth to hear this tip, but I have to share it just in case…
I recently read that the best way to cut an onion without crying is to put it in the freezer about 20 minutes before cutting into it. I’ve done this a few times now, and it actually works! I usually only leave it in for five or ten minutes, but it still works.