Patagonian Potato Salad

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Having become an expert now on the Patagonia region and the hemispheres, it was time for Travis to put his culinary skills to the test in a classic Patagonian recipe.

Bring a pot of water to a boil and help your child carefully add 1 (24-ounce) bag baby red potatoes and 1 tablespoon salt. Boil for 20 minutes, until tender.

Peruvian Potato (1)

Drain the potatoes, then transfer to a bowl filled with ice. Travis loved watching the potatoes get this ice bath!

Patagonian Potato (3)

Cut the potatoes into quarters and place in a large bowl. Thinly slice 4 green onions and add to the bowl, along with 2 tablespoons minced parsley.

To prepare the vinaigrette, whisk together 1/2 teaspoon Dijon mustard, 2 tablespoons apple cider vinegar, 1/2 teaspoon black pepper, and 1/3 cup olive oil.

Peruvian Potato (2)

Drizzle over the potato mixture and toss to coat.

Patagonian Potato (6)

A victorious chef!

Patagonian Potato (7)

Travis enjoyed reading a few final facts about Aregntina on the recipe card, including the ritual of drinking mate tea and the afternoon siesta. I even let him try a sip of mate, a hit!

Yerba Mate

 

Wheat Germ Breakfast

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This little breakfast is easy to whip up, and packed with nutrition for growing babies and toddlers.

Ingredients:

  • 1/4 cup plain non-dairy yogurt
  • 2 tablespoons wheat germ
  • 2 tablespoons mashed ripe banana
  • 2 teaspoons maple syrup
  1. Stir all ingredients together and serve.

Note: If you baby doesn’t like banana, use apple puree instead.

Food Faces

Foodie Faces (1)

If you find that your 10-month-old is still playing with food more than eating it, you’re not alone; pediatricians point out that until age 1, any solids count as practice, with the main source of calories still coming from breast milk or formula. So practice away!

Now is the time for food to be fun, and today, I gave Veronika two “faces”, one at breakfast and one for a snack.

The breakfast face had a banana smile, strawberry nose, grape eyes, and raisin pupils (soak the raisins in water first, so they are less of a choking hazard). I pointed out each feature to her before she began smearing and picking up portions.

Foodie Faces (2)

At snacktime, I laid out another silly face: cooked noodles for the mouth, cooked carrot for the nose, cherry tomatoes as eyes, corn as pupils, and shredded Daiya cheese as the hair.

Foodie Faces (3)

Again I pointed and named each feature, but soon her brother wanted to eat the cheese, which Veronika thought was hilarious. I added a pile of extra noodles and it turned into sensory play. Now that’s foodie fun!

Foodie Faces (4)

Unpoppable Bubbles

Unpobbable Bubbles (4)

There’s some serious “wow” factor to this little bubble experiment, the perfect way to turn a ho-hum morning into something special!

To make the bubble solution, pour 1/4 cup water into a container. Add a little blue food coloring just so it’s easier to see.

Unpobbable Bubbles (1)

Stir in 1 tablespoon dish soap and 2 tablespoons corn syrup.

Unpobbable Bubbles (2)

A straw will be your bubble blower, but the secret now is that you also need a pencil.Travis dipped the pencil tip in the solution, as I dipped in the straw and blew a bubble.

Unpobbable Bubbles (3)

He poked the saturated pencil tip into the bubble… and the bubble doesn’t break!

If you want a quick run-down of what’s happening here, basically the “skin” of the bubble merges with the soapy surface of the pencil tip, so that no air gets in and makes the bubble pop. If you try it with a dry pencil, you’ll get a pop right away! We had fun seeing how far in we could poke the pencil.

Unpobbable Bubbles (5)

And then had lots of extra bubble solution to blow out on the back patio!