Posts Tagged food

All day buffet and the 18m growth spurt

I was planning a thorough developmental update to coincide with Jack turning 18 months in just a few short days, but considering I’ve had to stop everything I was doing every hour ON the hour, almost every day for the past week, I can’t help but wonder, ‘what the hell is going on!?‘ To be a little more specific, Jack and I get up between 6-7am every day. Before I even sit up out of bed, I can see my child signing “eat,” in synchronicity with Jeff’s alarm. If I’m not up fast enough, the signs quickly morph into a more demanding, “Mama, UP! UP, MAMA, UP!

Coffee isn’t even made before I start the boy’s breakfast. First course: Banana and milk. Before I can even pour water into the coffee maker, he’s swallowed the banana whole and tries to hand the banana peel through the safety gate into the kitchen. And this is how the current all-day eating binge begins.

More, pleaseIt wasn’t always like this. Actually, up until a few weeks ago, his eating patterns were so predictable: 3 meals and 2 snacks that were eaten, not inhaled. His meals are usually whatever I’m eating–nothing too crazy. Fruit and cereal for breakfast, pasta or leftovers for lunch and dinner always varies, from baked chicken to beef tenderloin to fishsticks on Fridays. 9 times out of 10, he eats the entire meal and often asks for seconds when Jeff eats his dinner. Now, it seems like he eats 4 meals and snacks all day. When I say snacks, I push the healthy stuff: fruit, yogurt and cereal, with animal crackers and flavored ricecakes as “treats.”

I’m cautiously optimistic when I think this, but the kid is a good eater…for now. But this good eating routine has gone into overdrive lately. As if the sickness and sleeplessness from a few weeks ago didn’t slow us down enough, once all that is done, we’re onto the all-day eating buffet. Don’t get me wrong, I’m not complaining that he’s a decent eater or that he’s healthy and continues to grow like a weed. I’m just trying to wrap my brain around this current phase and the constant eating and the nonstop signing for ‘more.’ When I say constant, I truly mean that. This phase reminds me of his many infant growth spurts and the cluster feedings, but instead of nursing, I’m constantly dishing crackers, cutting fruit and wiping sticky fingers! If he’s hungry and I’m too slow for his liking, I can see him in my peripheral vision plucking crumbs out of the newly vacuumed carpet or finding crackers that he’s hidden in his toybox. ewwww.

And then it occurred to me, he hasn’t really grown that much in the past few months, so this must be a major growth spurt. After a little digging, it looks like I’m definitely not alone.
I haven’t noticed the physical outcome of this so-called growth spurt yet. But seriously, at 29 lbs how much bigger can he get?

Oh, and don’t be fooled: the all day buffet is just a small source of our exhaustion/my fast track to insanity. More on the defiant, Mr. Independent, Captain Destructor, curious little lovebug later. It’s time to eat AGAIN.

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Shrapnel: it’s what’s (not) for dinner

Since I’ve been home, I’ve been trying to hone my domestic savviness, so I’ve been watching a lot of Rachel and Martha.  Now that commuting is no longer a daily marathon, I have the time to actually cook meals that take longer than 30 minutes or better yet, NOT delivered via speed dial.

A few Friday nights ago, in lieu of our usual large “pie,” I set my heart on cooking the perfect chicken–a roasted chicken with thyme recipe that won rave reviews from my 2 critics.  I followed the recipe, set the chicken in the large 13×9 Pyrex dish and popped it into the preheated oven.  I did a few dishes while the chicken cooked and then had an afterthought.  I grabbed the 8 lb. ginormous bag of carrots out of the fridge (we heart Costco) and grabbed a handful to throw in the dish.  Then I had another ingenious idea–or so I thought.

From a recent Martha blogpost, there was a great recommendation on freezing extra chicken broth in muffin pans.  Ding, ding–I could add chicken broth to the bottom of the dish to roast the carrots.  I shoved the chicken back in the oven and defrosted my chicken broth.  Once it was all defrosted and ready to go, I pulled the chicken back out.  I started to pour the chicken broth into the Pyrex pan, and as the first droplet hit the scorching hot pan, Friday night dinner exploded.
Freaking exploded!
While the chicken itself stayed in tact, glass shards sprayed in every direction of our tiny little kitchen.  All I could do was stand there, hand over mouth, thinking “holeeeee shit!”

It took a few minutes for things to register, but once I realized that my Pyrex pan reallly just exploded, I peeked around the corner to make sure Jack was unharmed.  Thank goodness for child safety gates!  Mama was in total shock but the kid was safe gnawing on his shoe on the other side of the room.

I started to sweep up the unrecognizable pieces of the pan that were spread in every direction, as I kept trying to understand what happened.

I’ll admit, I had a lapse in judgement by adding the cooler temp of the broth to the hot pan; however, though things went awry, dinner shouldn’t be a life threatening event.  At least not when I’m in the kitchen!

Fall weekendBroken chicken

After grieving the loss of a delicious dinner, of course I did a little bit of digging.

It turns out, my dinner explosion wasn’t a first.  in fact, according to,

300 complaints filed by readers detail frightening stories of these dishes spontaneously shattering during temperature changes, propelling scalding glass shards and food 15 feet or more, sending some consumers to the hospital with tendon and nerve damage and serious burns and leaving others with property damage and, at the very least, a ruined dinner and a huge mess in their kitchen.

holeeeee shit!

Moral of the story, folks– do not, I repeat, do not make sudden temperature changes when using glass pans.

I have to conclude this tale of jackassery by reinforcing the fact that I like Pyrex products, even if I I do blow things up.  I use many of my Pyrex pans, dishes and measuring cups daily.  Their products, I’m sure, are a staple in many other kitchens as well.  If you haven’t seen them on tv, magazines or online, it turns out World Kitchen, the parent company of Pyrex and Corningware, among other brands, is celebrating their 50th anniversary.  Together with that milestone, the company has some new ads out targeting women like me– young women between the ages of 25 and 34 who are settling down, “nesting up and ready to wine and dine their friends.”

They have great products, but obviously, they work best when you’re being safe.  The company has various disclaimers and instructions on their site for proper usage of their products.  Learn from me, do yourself a favor and use common sense.  Oh, and for what it’s worth, I made that delicious roasted chicken tonight and it was shrapnel-free!

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