TMI Tuesday: Your Dinner Looks Really Good Daddy!

My usual routine at the end of each day is that when I get home I make sure to spend time with our son, play with him, and put him to bed before my wife and I sit down to eat dinner. It may not be the best solution but at this point it is what works and it allows me to spend some time with our baby before having to prep and cook. However, there are times when I get home a little earlier than usual or dinner is particularly quick to pull together and we end up eating immediately after our son finishes his food.

As we are eating we can’t help but get the feeling that we are being stared at with every bite. Sure enough, when we look over we see our son watching the food as it travels from the plate to our mouth. This of course is accompanied by copious amounts of drool (more than what his teething usually produces) as well as a smacking of his lips about every other bit. This has been the same routine for months even back to when he couldn’t sit up on his own.

Lately, he has taken things to an entirely new level as he really wants to taste what we are eating. At least once during the course of our dinner he will give a little screech and babble something that we are supposed to understand given the expression on his face. Most likely it is probably something along the lines of “Your dinner looks really good Daddy. How about you give me a little taste of whatever it is that you are eating?” He will go on to repeat the babble which is usually concluded by a short burst of yelling when we don’t comply.

Thankfully, he is now able to feed himself some small puffs so we usually put some on his tray when we sit down at the table with our plates. This has been much more effective than the small rotation of toys that quickly lose their ability to calm him when food is present. We have also introduced tiny pieces of banana which the three of us are able to share… baby really like when we are all enjoying the same thing. At the same time, we are slowly introducing him to new foods and broadening his palate so that, one day, hopefully he will like what he tastes when mommy and daddy are able to give him a bite of their food.

Throwing Things Together

With my wife’s day booked with taking care of our baby and a myriad of other things, the usual routine when I get home after work is to spend time with our son and to get dinner ready. It is sometimes a difficult decision as to what to do first… should I hold my son for a little bit or get dinner in the oven and hold him afterward or do I hold him before and after? I am a sucker for my son so it is usually the third option.

Thankfully, I am able to throw something decent together pretty fast. This is largely because I paid attention (although it may not have seemed like it at the time) to my mom when I was growing up watching her pull together dinner when she got home from work. While I am not nearly as good as she is, I do my best to get things done quickly and everyone fed at a reasonable time. Given my work schedule, reasonable is any time before 8:00 pm.

My wife is still baffled at times by how fast I am able to get things done (not on chicken strip nights but other evenings) but it is something that I have become used to over the years. It all comes down to the simple fact of knowing what things go together and using as few ingredients and steps as possible. I know how to follow a recipe and still do on occasion, but that takes longer and during the work week I don’t have the extra time. This is also why I don’t bake.

At the same time, I guess that you could say that I do have a few ‘recipes’ as there are combinations that I use regularly using the measuring technique of shake, dump, sprinkle, and cover. So far, nothing has been really bad. Some meals are more unique than others but they have at least been edible. It is all about knowing what flavors go together and it works for me just don’t ask me for exact measurements.  

It is a routine and a way of doing things that continues to work for us. Sure there are nights when I pick something up but knowing what ingredients work well together gives us the option. Maybe if I enjoyed cooking I would spend those few extra minutes but at this point I doubt it as the more time I spend in the kitchen, the more time I am away from my smiling baby boy. So I am just going to continue throwing things together.

A Family Of Three

Sometimes the easiest and hardest thing you can do is to ask someone for help. This is especially true when you have your first child. While there was a part of us that just wanted to do it ourselves, we knew that with everything that was going on around us it would, at the very least, be a difficult undertaking. It is with this in mind that we decided to have a doula (also known as baby nurse or postpartum nurse) assist us during the first month.

We first met one of the doulas when we were still in the hospital trying to center ourselves again after all that had transpired over the first 24 hours as a family. With our son arriving a little earlier than expected, there were a number of projects around the house that we had yet to complete. This is when we experienced one of the big perks of having this extra help as I was able to take her to the house and show her a few of the things that we would like taken care of before we got home (mostly laundry, dishes, and a few organization projects).

When we opened the door, there were a number of things checked off our list. Maybe the most important one was that we were able to go to bed that night and sleep on clean sheets. This support continued for the next several weeks as we became more comfortable with having a newborn in our life and while we had to deal with a variety of other events beyond our control.

As time passed, the help continued to be appreciated (most recently while I was on my annual business trip) but the need to be alone with our son continued to grow. Our routine was taking shape and we looked forward more and more to the times when it was just the three of us. It was time to do things on our own and look to family and friends for the advice we needed from time to time (we still sought the advice before but now it is what we solely rely upon when needed).

We still question whether we held on to the doula safety net too long but, in hindsight, we know that there were moments early on when it would have been a struggle without their presence. But now we have our routine and our son expects to see us rather than someone else when he gets fussy or wakes up in the middle of the night. While the constant support may be good for some for a long period of time, it is not something that we wanted to last and now we can enjoy life as a family of three.

Brought Together By The Gobble Gobble

I thought about posting something early this morning for the Thanksgiving holiday but after giving it some thought I decided to hold off until the evening. I made this decision because of the simple fact that the clichés surrounding this holiday have a strong foundation in truth. There were several things up in the air this year and you really never know what situations could have come up to give a little extra flavor to the festivities.

Our plan for the day was straightforward, we headed to my mother-in-law’s house to spend the day there and do our best to create another great memory for her. But first it was time to turn on the oven and create something to bring to the meal. As always, there was no recipe to be followed and once the Brussel sprouts were prepped I just looked around the kitchen for the things that I could add to make it taste somewhat edible. In the end, it turned out to be halfway decent.

We got to the house just after noon with food already out and the marathon of eating began almost immediately. With various football games echoing the background (with the occasional enthusiastic gesture highlighting the action) we all enjoyed the day and prepared the day long dinner. I guess we can be thankful for an uneventful day filled with food and family.

As we finished cleaning and began packing things up to head out the door, we decided to swing by and see the rest of my wife’s family. A slightly dangerous move as we would be walking into more food and an insistence to try at least a few things on delectable display. While we were, for the most part, able to stave off many of the treats that lay before us, we did manage to top off our stomachs.

While food always plays a big part in this holiday, it was a great time from beginning to end when we were able to see family. Both those that we had seen not long ago and those whom we have been unable to connect with for months. It was a warm and relaxing day full of food and family which is all anyone can really hope for. And with so many things to be thankful for, there couldn’t have been a better year for all of this to come together.

There is a heck of a lot to be thankful for this year. More so than in previous years (especially those of recent memory). There have been major changes and minor ones with plenty more on the way. Throughout it all we have had the support of family and friends and that is what I am most thankful for this year.

Waking Up To Brisket

I woke up this morning still not feeling well but I couldn’t keep myself in bed past 9:30 as I was already beginning to feel a little achy and my nose was not being receptive to oxygen. Once I was able to get on my feet, stumble to the bathroom, and clear my head I caught the slightest whiff of brisket in the air. As it turns out, my wife was having, as she puts it, a domestic day. Brisket was only the beginning of the cooking for the day as a duo of soups were also on the menu.

I don’t understand why my wife gets in these moods but I find it best to stay out of her way and just enjoy the outcome. It was nice to not have to make lunch and dinner on the weekend especially when there is still a hint of plague on my breath. However, while I was only asked a couple of times for small things, I did offer to assist her in the kitchen and even provided some time saving appliances long forgotten in the closet. Plus I didn’t have to worry about my wife losing a finger by finding a few easier and safer cutting options.

With a full dose of cold medicine in my system, I did make the decision to venture outside a few times. Not surprisingly, it was snowing again. Actually, the weather was a bit bipolar today as the snow started and stopped on several occasions throughout the late morning and early afternoon. By the time dusk came around the cars and streets were covered with an additional two inches of fine white dust. Just enough to cover your shoes and spin the tires.

With the arrival of early evening, dinner was ready to go and my wife’s sporadic study sprints had come to an end. As we sat down to eat some split pea soup (my mom’s recipe) and brisket (two separate courses not one strange concoction), I noticed the reversal of roles that my wife and I had throughout much of the day.

 

Much of my time is spent working, cooking, and generally trying to get something done either at work, at home, or somewhere else (usually lodge). Today, my wife was the one shuttling between the kitchen and the office as she made enough food for at least half the week and studied for her grad class. While I got a couple of minor things done here and there, the majority of my day was centered on recovery. It’s nice to change things up every once in a while.

Time To Start Cooking Again

For some time, my wife and I had gotten away from cooking but we are starting to slowly get back into it. While there have been the quick meals thrown together on a number of nights I would really call it cooking. For many, they would consider what I do multiple times a week as making dinner, some would call it cooking, I just think of it as getting things done as quickly as possible while still making it taste pretty good.

I have always been a person who would throw things together without really following a recipe (the only exceptions being when I would be backing something). Directions just slow me down and I am a firm believer that as long as you know what flavors go together and the rough proportions needed to create flavors there is no need to go step by step. Everyone has their own method of doing this and, over time, you understand approximately how much your “pinch of salt” really is and what a “single” scoop is using a regular spoon.

I guess it is just something that I have picked up over the years watching my mom put things together when she got home from work. I have tried to show my wife this method and she has watched me many times but it is not something that is picked up quickly. However, my wife, regardless of what she says, knows what she is doing in the kitchen. It is a completely different way of doing things but it works for her.

The fact that we have completely different ways of going about things in the kitchen is a great situation. While many nights I can quickly throw something together, sometimes that can leave a limited selection of options given the usual time constraints. My wife, on the other hand, is rather methodical in her approach which while it takes her a little longer to make something it gives her greater flexibility in what she can make. Essentially, she has much more patience when it comes to cooking.

Now, everything that I have just written is something that you have heard me say before but I thought it was worth repeating. So, as we return to really cooking in the kitchen and making dinner on a more regular basis, I hope to record some of the successes, and some of the less successful, dishes that we make in the coming months. Maybe this would also help with my first resolution but we will have to see. Are there any dishes/meal, especially healthy ones, that you enjoy and that you would like to see us, read about our, attempt? Let me know in the comments below.

Turkey Fallout

Since we were out all day yesterday, today was our turn to cook the turkey. This was a maiden voyage for my wife and the first time I had attempted cooking a bird since college in 2001. Heading into the experiment we knew it was at least going to be an interesting experience.

With my wife prepping the carrots, celery, and onions I began getting the gobbler ready. Everything went smoothly with the exception of my wife getting a little disturbed by the innards neatly tucked away in the carcass. Having gone much faster than expected, the bird was in the oven in about thirty minutes swimming in a warm pool of Muscato wine.

Four hours later, the button had popped and we unwrapped the turkey to crisp up a bit. While it never achieved the golden brown seen in the cook books and on television, it was still a very tasty result with leftovers to last a week. We shouldn’t have any problem doing this again in the future.

Although it probably would have been smarter to get out of the apartment today and walk around. So much food, actually I wasn’t too bad this year, and little activity has given me the Thanksgiving lean and the occasional hunch. It is not a pleasant feeling and one that I haven’t felt in a while… it is the kind of feeling that sucks all the energy out of you and leaves you looking for the nearest soft and flat surface to lay on.

It is this sensation that took over soon after our dinner and began making me feel the fowl fallout. My body isn’t used to having to process so much turkey let alone two nights in a row and my body is slowing down rapidly leaving my eyes and fingers to struggle tapping the keys on my laptop. This is the lean to one side to get comfortable and yawn every fifteen seconds blog.

The only think keeping me up tonight at this point is the Comedy Central standup (or in the case of Bill Cosby, sitting down) marathon. Nothing like some dummies and a fluffy guy to keep you awake as you continue to laugh through the discomfort. But it is a pretty good end to a day that felt like Sunday from the time I woke up. Knowing that I don’t have to set an alarm for tomorrow makes everything better.

Stop Watching the Food Network and Cook

I have never been one that really enjoyed cooking. There is no relaxation in it for me. It is more of a hassle than anything else. I prefer the quick and easy. If it takes too long or too much effort I have to really have a hankering for it.

However, even though I don’t like to cook, I know how to cook… I guess there was a purpose to those Home Economics classes in middle school (I can sew too). Of course, I can’t overlook the value of watching my mom pull dinner together quickly when I was younger… just goes to show how much you can learn by simply observing (even when you’re not really paying attention). I know how to follow recipes and I know how to wing it (my preferred method). Many of the dishes that come out of the kitchen may not look the most appetizing but they taste good and, in the end, that is what counts.

The fact that I am able to do this, and do it in a relatively short period of time, seems to baffle my wife. She has asked me to teach her how to do it but, honestly, I don’t know exactly what to tell her. At least nothing that would constitute “how to” type of instructions.

It is more a few simple guidelines which support a general cooking philosophy. Essentially it comes down to this… learn about what spices and herbs go together and with what, experiment, and, in the beginning, don’t give a crap if the results taste like crap. As you learn what works together and what doesn’t, you will be able to throw almost anything together with ease.

Once you get this down and things start tasting pretty good then you can focus on the best ways to cook different items to make them better. This really is trial and error. Some methods will work and some won’t. What works for someone else may not be the best method for you. Some people are excellent at working a grill but can’t use an oven or a frying pan while others are comfortable in the kitchen but fail miserably when trying to be a backyard chef.

Find what works for you. Know your strengths and weaknesses. And don’t be afraid to share the cooking duties with someone who may be better at cooking a particular item than you are. There is no such thing as too many cooks in the kitchen if each person has a specific job to do.

This is how I cook. What is your method in the kitchen? Are you more like Julia Child or the Swedish Chef?