Oh the Progress

It all started with a loaf of pumpkin bread.

Albeit it was incredibly good pumpkin bread, and it was delivered in the most magical, Normal Rockwell-esque way (by two kind neighbors, in a basket, on Christmas morning), so there was all sorts of good stuff happening with that bread before we even sliced it open. But really, other than cornbread, I’ve never seen my daughter devour something with such unabashed gusto as she did this bread. And she’d never tasted pumpkin bread before. + (and this is the big part) there was no cajoling, no begging, no “I promise you’ll like this, just try it for God’s sake…”

She just popped a bite into her mouth, and then another, and another…until half the loaf was gone.

That was the start.

A few days later during our New Year’s week trip to New Orleans, she also ate (for the first time with very little cajoling) and loved the following items, in no particular order:

• Jambalaya
• Dirty rice
• Cabbage (in full disclosure, she didn’t love the cabbage, but she tried it without gagging, so that’s something…)
• Black eyed peas

But wait, there’s more. That photo above, that corn, roasted red pepper and edamame succotash. Yep, she tried that too.

Honestly I’m not sure what’s happening here friends. I fear aliens have abducted my kiddo and replaced her with a pint sized epicurean.

So...any new foodie milestones on your front?

Edamame and Corn Succotash

• 1 bag frozen organic sweet corn
• 1 bag frozen organic edamame
• 1 small shallot
• 2 tbs butter
• 1 marinated roasted red pepper
• salt and pepper to taste

Completely thaw the corn and edamame. Sautee the shallot in butter. Add corn and edamame and sautee until cooked through. Dice red pepper and add to the pan, cooking for a few more minutes. Salt and pepper to taste. Especially good with pork chops!