Laid back Saturday

I've been looking forward to this weekend after a very long week at work. I was quite disappointed because Jon and I were going to have a date night last night but I couldn't make it. So this weekend seemed extra special for me because I get to spend some quality time with my family and I have the time to rest up.

Our day started at Navy Exchange and Commissary, we picked up Mom and Dad at 8:30am and then went shopping. Shopping mostly for Tyler this time. I was still very tired and I was not up for shopping. My goal was just to get stuff for Tyler. We got him some clothes for this season mostly long sleeves and also some baby foods for him at Lola's. While waiting for Lola to get done with grocery shopping, we gave Tyler the biter biscuit to see if he likes it. He like it indeed and I was surprise that this biscuits are very messy... here's a picture of him earlier...biscuit all over his face.Then we went to Costco, Tyler and I stayed in the car. He and I napped. haha.We then joined the Jedi apprentice (Ben and Jack) with their dads at Chef Chen for lunch. I was reluctant to go because I don't like it there. No offense to Chef Chen, but I wanted to have some Korean food today. Oh well, there's always next time. When we finally got home, I took a very very long nap...my much needed nap. I don't even recall ever taking a nap before but I did this afternoon for hours. hahaha...I felt so much better afterwards.

So date night was postponed once again, we ended up staying in and played with Tyler instead. I feed him banana/rice cereal with milk for dinner and he liked it a lot. Here's his messy picture of him again and our play time with him.

Then I made Tyler's food for this week. I bought two Acorn squash and I followed the direction below (from Cooking for Baby book). Popular winter squashes are butternut, acorn and pumpkin and you can cook any of this squash this way. Roasting brings out their natural sugars and rich flavors and they are high in vitamins A and C.

Winter Squash Puree

• Preheat oven to 350F. With a heavy, sharp knife, cut 1 1/4 lbs squash in half. Scrape out seeds and fibrous strings and discard. This will yield 2 1/2 cups.
• Put squash, cut side down, in a baking pan. Pour water into pan to come 1/4 inch up the sides of the squash. Roast until tender when pierced with a fork, 45 minutes-1 hour, depending on size. Let cool.
• Scoop out flesh and puree in a food processor until smooth. Add water, breast milk or formula to thin squash to a consistency your baby can handle.

To store: Refrigerate cooled pureed in an airtight container for up to 3 days, or fill ice-cube trays or other containers to freeze for up to 3 months.

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