My son and his family were here this weekend and just left today. They have had a challenging few months and they desperately needed a break. They needed a break from cooking allergen free foods for mom and baby. Grandparent time so they could have some time as a couple. And just a change of scenery. Unfortunately the weather was chilly.
When it comes to cooking allergy free foods for baby N in March, I definitely need to use all my culinary experience and get creative. A favorite dish I make for them is sweet potato mushroom tacos and that is always a hit. But this time I was desperate to make something different and so I took these wonderful carrots from Winter Moon Farm (my favorite farm for winter carrots) purchased from Codman Farm in Lincoln and cooked them in the instant pot with fresh thyme. I then used that to make egg-free, wheat-free, dairy-free Carrot Gnocchi. We had the gnocchi with a pureed Spinach Sorrel Sauce. I was very proud to serve them a restaurant quality meal as one thing they are missing right now is the ability to dine out due to Nikko’s extensive food allergies.
The following night I made a ginger-curry mushroom spinach soup which was good as it is sooooo chilly out.
I tried to do some drawing and I sketched mom and baby nursing. But 13 month old nurslings are not known for staying in the same position very long. I love the bit where I drew her standing after nursing and looking out the window.
