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My Child Eats Dog Food
While Amanda and her family enjoy a much deserved vacation, please enjoy this guest blog from Inken Chrisman:
My child eats dog food. Okay, before you go calling child protective services, please allow me a second to explain. My 20-month old son loves food. And I mean loves it. It doesn’t matter if he’s just finished his adult-sized dinner; if he spots someone noshing on something, he insists on having a bite. This also happens to include our yellow lab. When my little guy sees us filling the dog bowl, his little feet start to pitter-patter in what we call his “excited dance.” Let’s just say it appears to be a Riverdance-inspired Irish jig.
The first time I gave in, my goal was to prove that dog food was absolutely not something he’d want to eat, but darn it if his face didn’t break into a beaming smile. So now every night, rather than suffer through a terrible-two-in-training’s tantrum, he gets to enjoy a single piece of dog kibble. Besides, the dog eats all-natural, gluten-free, organic food anyway, so it’s really not that bad anyway….
Just add it to the long list of things I never thought I’d find myself doing as a Mom. It sure is easy to make big, bold statements about parenting before you’re actually dealing with a real live child, isn’t it? If I’ve learned anything in my short time as a Mom, it’s to never utter the words, “I’d never…” or “My plan is…” It just doesn’t always work out the way you envisioned it.
So when you figure out something that works for your family, just roll with it. If that means a little piece of dog food every night, then so be it. He does get healthy OFOM-inspired meals the rest of the time. :)
Enjoy your week in the kitchen or wherever this wild parenting ride may take you!
Inken
My child eats dog food. Okay, before you go calling child protective services, please allow me a second to explain. My 20-month old son loves food. And I mean loves it. It doesn’t matter if he’s just finished his adult-sized dinner; if he spots someone noshing on something, he insists on having a bite. This also happens to include our yellow lab. When my little guy sees us filling the dog bowl, his little feet start to pitter-patter in what we call his “excited dance.” Let’s just say it appears to be a Riverdance-inspired Irish jig.
The first time I gave in, my goal was to prove that dog food was absolutely not something he’d want to eat, but darn it if his face didn’t break into a beaming smile. So now every night, rather than suffer through a terrible-two-in-training’s tantrum, he gets to enjoy a single piece of dog kibble. Besides, the dog eats all-natural, gluten-free, organic food anyway, so it’s really not that bad anyway….
Just add it to the long list of things I never thought I’d find myself doing as a Mom. It sure is easy to make big, bold statements about parenting before you’re actually dealing with a real live child, isn’t it? If I’ve learned anything in my short time as a Mom, it’s to never utter the words, “I’d never…” or “My plan is…” It just doesn’t always work out the way you envisioned it.
So when you figure out something that works for your family, just roll with it. If that means a little piece of dog food every night, then so be it. He does get healthy OFOM-inspired meals the rest of the time. :)
Enjoy your week in the kitchen or wherever this wild parenting ride may take you!
Inken
This Week's Recipes
Grill Roasted Veggies with Pesto
I love the smoky flavor the grill imparts on these vegetables. With a little pesto mixed in, it’s a delicious summer salad. I love this combination of eggplant, zucchini, corn, and red bell peppers, but you can grill any assortment of veggies you like. This salad can be made an hour or two ahead and served at room temperature. It’s the perfect accompaniment to grilled chicken, fish, or steak.This recipe is from Essentials of Roasting, Revised Edition, by Amanda Haas and Tori Ritchie.
Ingredients
| 1 lb Japanese eggplant, cut lengthwise in 1/2" slices | 1 lb zucchini, cut lengthwise in 1/2" slices |
| 2 ears corn, shucked | 2 red bell peppers, quartered |
| olive oil | kosher salt and freshly ground pepper |
| 1/2 cup basil pesto |
Preparation
Prepare a charcoal or gas grill for indirect cooking over high heat (400 degrees F). Generously oil the grill rack.
Brush the eggplant and zucchini slices and the corn with the olive oil. Season the vegetables all over with salt and pepper.
Place the bell peppers, skin side down, on the grill rack over the heat source. Pace the corn and eggplant and zucchini slices on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5-7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini until lightly charred and softened, 3-5 minutes per side. As they are done, transfer the vegetables to a cutting board, tenting the peppers with aluminum foil.
Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into ½-inch dice and add to the corn. Peel away the skins from the bell peppers and then cut into ½ inch dice and add to the other vegetables. Add 2-4 tablespoons of the pesto and toss gently to coat the vegetables. Season to taste with salt and pepper. Pass the remaining pesto at the table.
Brush the eggplant and zucchini slices and the corn with the olive oil. Season the vegetables all over with salt and pepper.
Place the bell peppers, skin side down, on the grill rack over the heat source. Pace the corn and eggplant and zucchini slices on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5-7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini until lightly charred and softened, 3-5 minutes per side. As they are done, transfer the vegetables to a cutting board, tenting the peppers with aluminum foil.
Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into ½-inch dice and add to the corn. Peel away the skins from the bell peppers and then cut into ½ inch dice and add to the other vegetables. Add 2-4 tablespoons of the pesto and toss gently to coat the vegetables. Season to taste with salt and pepper. Pass the remaining pesto at the table.
Comments
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cook time:
15 minutes
15 minutes
serves:
4-6
4-6
family
171 family added this recipe
171 family added this recipe
Recipe: Recipe from Essentials of Roasting, Revised Edition, by Amanda Haas and Tori Ritchie
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Brandy says:
This one looks healthy and quick!! I have corn from the other night... picked up a regular eggplant...(that's all they had) and already have the other veggies! Might add couscous too!! Thanks!!
Sunny Bliss says:
I need a 411 on a 911 veggie emergency for my kids! I am running out of ideas for my veggies!!! Yummy!
Jamie Boyle says:
This looks delicious. I can't wait to try it.
Amy T says:
Can't wait to try this!! It looks so yummy!!!
Rachel C. says:
Can't wait to prepare this for dinner tonight, yum! Great site, thanks for the info!
Angela says:
This sounds so good! I love pesto. It seems like it would also work with some orzo or pearl cous-cous, too.
Samara Dietz says:
This looks so good! Looking for good recipes to use for my garden veggies.
Karen Herrerias says:
Delicious! My whole family loved it.
Melanie Morse says:
Mmmmmmm!! Can't wait to make this! I was so thrilled to see this issue of recipes as I just launched a sneak peek of my children's book series and the book we are giving away takes place in Marrakesh, Morocco!! Great timing for a celebration dinner for my family! If you want to read a Moroccan adventure with your kids and pair it with these delicious meals you can check it out at www.seymourandhau.com Thanks OFOM!! Melanie