And Then There Was One: Mama Cat Returns

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I think she is suffering from empty nest syndrome. We haven't seen the kitties in over a week now. Last we saw them, Mama was teaching them how to hunt. It is my guess that the window of opportunity has ended for trapping them, unless someone else has.

Mama has been coming around to eat, waiting patiently by the back door for something to nibble. She hangs out on our back wall. Is she waiting for the big gray cat to return? Maybe we will fatten her up enough to sustain another litter this season.

My Passover Baby: A Birthday Glitch?

April 17, 2003 hugely pregnant, due date only 6 days away and I prepared a Passover Seder. In the midst of it all, I began to feel fatigued so I politely excused myself to the powder room where I noted an unmistakable, classic sign that something was clearly happening. Nothing earth-shattering so I went back to the Seder. The next day, I met my friend S. at City Bakery for lunch, which is always full of Passover-friendly options. Contractions began while eating but I still wasn't quite convinced that it was the real thing. I just thought Izzy was enjoying the food.

Later on that evening, I attended another Seder and upon returning home went to bed, where within minutes my water broke. There was no denying it at that point. My labor lasted an awfully long time but finally, 34 hours later, on April 19., 2003; Izzy was born.

Since Passover is decidedly my favorite holiday, I reveled in calling Izzy my Passover baby. True that though Passover doesn't fall at the same time every year I knew that the dates would eventually align.

And here we are, only five years later, and they have. What I hadn't counted on was the fact that I wouldn't be able to make or serve a normal birthday cake. At least not on his actual birthday. What I have managed to do is formulate a wacky plan which will allow for at least three birthday celebrations, one of which will include the school cupcakes on April 18th, before the actual beginning of the holiday.

Then I have plans for decadent Passover chocolate cupcakes and other desserts, followed by a party for his friends a few weeks later. All in all, perhaps being Passover baby will work out after all.

A Rare Afternoon Without Izzy: The Business Of Being Born

Izzy was off frolicking with his Papa while I went to see a local screening of Ricki Lake's compelling new documentary film, "The Business of Being Born." Her personal experiences with a hospital birth and then a home birth were the impetus for her to produce this important work. She wanted to explore the birth options women have and expose the sad state of birth in the United States.



What, you ask, does this have to do with Izzy eating? Well watching it reminded me of how one's birth experience can directly impact an infant's ability to breastfeed. Breastfeeding may not be easy at first as a result of certain birth experiences but I encourage mothers to persist in their attempts. Breast milk is nature's perfect food and should be considered as the best option whenever possible.

In the same way that many women can't conceive of the idea of natural childbirth, they also may not consider breastfeeding. Our culture is duped into believing that hospital births and formula are what's best for babies, when nothing could be further from the truth.

Breastfeeding is ideal for all babies. Aside from the bonding aspect and the well-known health benefits for both mother and child, babies who are breastfed are being exposed to more flavors than those who are formula fed. The taste and consistency of breast milk vary, depending upon what the mother has eaten. Formula, on the other hand, is one dimensional, never wavering in flavor or consistency. Breast milk is the clear winner when it comes to shaping a child's palate. If you eat garlic, the baby tastes it. If you have fish, they taste that too. What better way to expose those young tastebuds to deliciousness?

The movie brought back memories of nursing newborn Izzy, knowing that despite the pain, I was giving him the best food on earth. I had a very difficult time with breastfeeding but I was determined to make it work. Feeding was my greatest expression of love and still is, as I strive to ccok and provide Izzy with healthy, good-tasting foods.

Good Taste, It Starts Early...From Pregnancy To Starting Solids

If you read my blog, you know that I revel in the fact that my son eats most everything. It is my belief that this did not happen by accident. There are many things a parent can do to help their children eat well. Current research is only beginning to support this and I hope to see further related studies.

As I have noted before, the French have already conducted research with breastfeeding mothers, showing a correlation between what they ate and their babies' preferences. The mothers who were given an anise-flavored beverage had babies who preferred this flavor. This comes as no surprise since breast milk varies in flavor, depending upon the mother's diet.

More recent research seems to indicate that a mother's diet while pregnant may also influence the child's tastes later on. I know that many have anecdotal evidence which doesn't support this theory. They claim to have children who dislike the foods they ate during pregnancy. I would love to delve a bit further into their claims.

Although I do believe that what a mother eats during pregnancy and while nursing can have a profound effect on a child's tastes, I think that shaping the palate requires more than that. It is the introduction of that food when the baby begins eating solids, which helps cement the child's relationship to it.

Often mothers will introduce a food and find that baby is not interested in it. They may try a few times and give up. Many mothers don't realize that it may take at least 12 exposures to a food before a baby is interested in eating it.

A few things to keep in mind when starting solids:

1. Start slowly: Introduce new foods one at a time. Continue to offer that food for about three days.

2. Make your own baby food if possible: It is truly more appealing that what you will find in a jar and it really helps prime your child's palate for clear, healthy flavors.

3. Be persistent: If your baby doesn't seem to like a food after a few days, give it a rest. Then reintroduce it in a few weeks, alongside something she does eat. If you are nursing, be sure to eat the food the day before offering it.

4. Eat when your baby eats. Babies are social eaters and will be more inclined to eat if they see you enjoying food.

5. Take a lighthearted approach to mealtime. Food should have positive and fun associations. Children should look forward to eating.

There are many more ways you can encourage your children to have a positive relationship with food. Sprinkled throughout this blog are ideas to help you get started. After all, eating is one of life's greatest pleasures and hopefully it will be for your children too!

The Little Fella Loves Nigella..

Or at least her recipes. Perhaps it is because I devoured Nigella Bites when I was pregnant or maybe he just has good taste. Back then it was my weeknight bible, since the recipes are generally quick and foolproof. One of my favorites, then and now, is her Salmon with Greens and Shitake mushrooms. Bok choy figured amongst the first greens I fed the boy when he started eating non-pureed foods. They were a hit then and still are.

Tonight was the first time I had made the recipe in a while. Nigella always recommends tweaking her recipes to suit your tastes and I took her advice. I marinated the salmon first and threw in some additional ingredients. I served it with a side of Basmatic Rice pilaf made with onions (thank you K. and J. for bequeathing that giant bag to us upon your departure from J.C.) I think that the slightly fruity soy flavors are especially appealing to kids. I know Izzy would definitely recommend it as a good introduction to salmon as it melts in the mouth.



Salmon with Baby Bok Choy and Shitake Mushrooms (my version)
(3 generous servings)

3 salmon fillets
3 cloves garlic, minced, 1 clove whole
3 tablespoons olive oil
1/4 lb. shitake mushroom caps, sliced
1 lb. bok choy (chopped keeping leaves and stalks separate)
4-6 tablespoons soy sauce
3 tablespoons tamari
1/4 cup orange juice
2 tspns. sesame oil
1 small knob of ginger

1. Marinate salmon with tamari, grated ginger (microplane zester), orange juice, grated garlic (microplane zester) for 30-60 minutes.

2. Preheat oven to 450 (in summer grill). Roast salmon on a baking sheet for about 20 minutes.

3. While salmon is roasting, saute minced garlic in olive oil in a large heavy frying pan. When you start to smell the aroma, add mushrooms and bok choy stems. Cook about 10 minutes, until tender. Then add bok choy leaves, soy sauce and sesame oil and cook about 5 minutes more, or until sufficiently wilted.


Serve with a side of rice.

Be born and eat: a bit of history

Four years ago, come April, my son was born. Little did he know that his culinary education had begun long before that day. For while he was growing within, I had already plotted his future as a boy gourmand. I had heard of and witnessed the quintessential picky eaters of lore. In fact, I have some evidence to prove I was one myself. Yet somehow I knew that I would be intolerant of a child who would not eat lox or lardons and squirmed at the sight of anchovies. So I was determined to raise him to adore everything. I had read some French studies (and you know if anyone were to know how to teach taste, the French would be the ones to do it) that showed how children whose mothers ate certain flavors during pregnancy, were predisposed to preferring those flavors. Simple enough, eat as wide a variety of foods as you can and expose the budding palate. I did my best, though space was limited at the time, as the creature within was co-opting some of my precious stomach space. Luckily for me (and him) that while pregnant, we lived in NYC so I was able to provide him with a rotating menu of assorted taste sensations, including regular jaunts to Ariana Afghan (our neighborhood favorite) and big slurpy bowls of japanese ramen noodle soup. Though I'd say City Bakery won as most visited eatery during pregnancy not only for its close proximity to my midwives (CBS midwifery..the best!) but also for its distinct array of healthy, greenmarket offerings, not to mention the incredible pastries and hot chocolate..but this must be saved for another post or three. Of course this is only an inkling of all that I ate..and as the occasion arises, others shall be mentioned. Suffice it to say that as the big day neared, the creature within had been privy to quite a sampling. And, no surprise to anyone, the first contractions occurred at City Bakery..but back to that later..let's get to the here and now before these moments slip by.