How-To Roast a Pumpkin Ingredients: -1 small pumpkin, cut into half down the middle, seeds and pulp scooped out -1 tablespoon olive oil Featured Tools: –Baking Sheet –Parchment Paper Preparation: Heat the oven to 400°. Line a baking sheet with parchment paper. Pour the olive oil onto the baking sheet and place pumpkin halves, skin side up, onto baking sheet. Roast the pumpkin for 30 minutes, or until a fork slides easily into the pumpkin skin and flesh. Remove from the oven and let cool to the touch before enjoying or adding to a recipe.
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Yo, Peeps! Eliana here. I took over the computer while Mommy is busy so I could tell you about all the other ways to love and adore ME: your favorite teeny tiny foodie. Did you know that we’re on Instagram? You didn’t??? Well, here’s a link to our page so go check it out! And, no, I don’t care if you’re not already on Instagram. Get. On. It. NOW! And, did you know we’re on Twitter? Uh-huh. I figured you didn’t. So, here we are on Twitter, too. You can also adore me on YouTube and you don’t even have to
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Disclaimer: This post is filled with random ranting about airline travel as well as some of my current “survival tactics” when flying with Eliana. WARNING! This post contains overly processed food, BPA and PVC-filled plastics and a shudder-worthy amount of germs. Consider yourself warned. Before I travel I have to write down my “packing list.” I’m famous for making packing lists that include silly things like “this note pad” and presumably obvious things like “shoes.” (Really? Would I actually forget to pack shoes??) My list hasn’t changed so much over the years so you’d think I’d be logical about it
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Usually, our neighborhood has a pretty spectacular kids Halloween parade. This year, Matt, Eliana and I had been planning to host a pre-parade party for Eliana’s friends and their families. But, the parade was cancelled this year due to clean up from Hurricane Sandy. So, instead of a pre-parade party, we hosted a Halloween play date! The guests were toddlers ranging in age from 1 year to 17-months old (in adorable costumes!) along with their parents. The menu was orange-themed in keeping with the Halloween tradition, but since it was going to be between the kids’ lunch and dinner,
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How did our garden grow? Wellll, apparently, a green thumb I do not have. My visions of eating a homegrown salad of cucumbers, tomatoes and herbs did not happen. No recipes with our very own okra or squash were cooked either. Other than my being a newbie at this gardening thing, I think a few factors worked against me. First, we have a lovely, very big deck that is West-facing. It is a-ma-zing! Except for the mid- to late afternoon when the sun is so incredibly intense and it is unbearable to be outside. Those parts of the day might
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Typically during a meal, Eliana and I sit at the table and she feeds herself off her tray. We “talk” about what we are eating, what’s been happening that day or upcoming events. But, sometimes we get a little goofy and silly. At times, I even let her play around a little bit while she eats. I will let the pictures below tell most of this story. Lately, she has been really excited about her new OXO Tot brand high chair and likes to explore it, even when she isn’t eating. Sometimes these explorations continue into mealtime. Thankfully, the baked
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Who needs a traditional teething toy when a piece of rosemary works just fine? Eliana and I harvested a bit of rosemary today for a bean salad I made for her dinner. (Recipe coming soon.) As I was cutting some sprigs, Eliana grabbed a leaf and stuck it in her mouth. And then proceeded to roam around chewing on it until she spit it out to eat lunch. Crazy Little Lady! Rosemary rocks! Haha! I have some and YOU don’t! What do you mean I’m supposed to chomp on a pacifier instead. Puh-leeze, Woman! You don’t call me teeny tiny
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The whole wheat muffins were a hit! Mmm, muffins! Wait, you made them? Whoop! Whoop! Those are gooood. You got any more? Oh wait, I think some fell into this pocket thing. You rock Mommy! Related Posts:Join Our teeny tiny chefs Cooking Class in Battery Park City!Bursting Blueberry Bok Choy Muffins: Monday MealHow to Cook Quinoa (so it doesn't suck): {Meatless} Monday MealMassaged Kale Salad with Roasted Beets: {Meatless} Monday MealSimple Cherry PuréeCuckoo for Coconut: Monday Meal
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I wonder if my teeny tiny foodie has been confused about her nickname. Maybe she thinks I’m saying teeny tiny footie instead? I’ll just help myself to a snack while I wait for lunch. Related Posts:Have Food, Will TravelOctober #UnprocessedWe love the LoveOXO Tot #FirstBites Giveaway!Basic Vegetable and Cheese FrittataVery Veggie Soup: {Kids Cook} Monday Meal
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Thanks for reading about me! Thanks to everyone who is publicly “Following” us on Google, Facebook and Twitter and to those who are privately subscribing by email. We LOVE the Love! I’m so excited to learn that there are people out there who are interested in teeny tiny foodie. (People other than my family and friends who are bullied into reading the posts.) I was amazed to see that not only are people all over the U.S. reading us, but also, people in Singapore, the United Kingdom, Thailand, Russia, Germany and Spain too! Wow! teeny tiny foodie has gone global! Wow!!
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