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Baby Food Bites, Issue #003 is here! -- Bring On The Solstice
September 01, 2015
Messy Issues, Bite-Sized Solutions
A free monthly resource of tips for making baby food, inspirational recipes and anything else related to babies or children!
Issue #004, 1st September 2015
"You can learn many things from children. How much patience you have, for instance."
In this issue:
1) Back to School
Back to School
September is upon us, and most people will equate this with autumn, a nostalgic longing for summer days gone by, and – back to school. What initially seemed like such a long time (how am I ever going to occupy my kids for nine weeks?!) is now over in a flash, and before you know it, your kids are another year older, more mature and about to start the new academic year. And we mothers can look forward to some routine, order and productivity around the house (as we silently mourn the passage of time)… ;-)
I’ve heard many a people tell me that children grow up overnight during the school holidays, and this certainly seems to be true with my children. I think it’s because they are allowed to put into practice what they learn during the term but in their own way, and suddenly they are maturing literally before your eyes.
So whilst we mothers may wish to hang onto summer for just one more day and keep our children young for just a little bit longer, our children are showing us that they are ready to move on. Whatever reservations we may have had at the end of last academic year, we should be confident in knowing that our children have had an entire summer to mature and are almost certainly ready for whatever’s facing them next. For us – it’s learning to let go, and that is always the hardest part.
Making Baby Food Tips
Recipe: Creamy Mushroom Soup
September is National Mushroom Month, so celebrate by making this quick and easy Creamy Mushroom Soup. Mushrooms are the only whole food source of vitamin D, making this dish perfect for the days of diminishing sunlight.
This recipe yields approximately 1 litre of soup.
Melt the butter in a large saucepan. Cook the onion and garlic until soft but not browned, about 5 minutes, stirring occasionally. Meanwhile, slice the mushrooms.
Add the mushrooms to the pan, and cook on high heat for about 3 minutes, stirring frequently. Then stir in the flour, making sure to coat the mushrooms evenly.
Add the chicken stock and bay leaf, and bring to the boil. Lower heat and simmer for 10 minutes, stirring occasionally. Then turn off the heat.
Allow the mixture to cool slightly, and remove the bay leaf before blending it into a smooth consistency with a handheld electric blender. Season with a pinch of white pepper, if desired.
Return the pan to heat, and bring to a gentle boil. Stir in the cream, and mix well. Turn off the heat, and allow the soup to cool sufficiently before serving.
Now time to get back to the little ones! Thanks for stopping by.
See you soon,
Comments? Ideas? Feedback? I'd love to hear from you. Just reply to this newsletter, and let me know what you think!
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