Friends, I did not mean to abandon anyone. Since I’m guessing you’re here because you have a rugrat, you probably don’t need me to tell you the only thing – seriously, the only – I have done in nearly two months since our last conversation was blink. Maybe twice. The baby started crawling and pulling himself up. He then cruised, then started climbing. After that, he chewed on carpets, shoes and tore apart rooms. Finally, he stopped because why would anyone want to sleep when they could be awake and practicing standing at 4 am (for the entire day)? And screaming? Oof. As I just said, I blinked.

We’re still catching up with the baby. He is now 11 months. I have missed sharing some purees. There was a strawberry-apple-rhubarb sauce (2 apples, 1 pound strawberries, and a 1/2 pound rhubarb cooked with 2/3 cup water the usual way), there was a sort of soupy blend of parsnips, leeks, and carrots (a pound of each; the leeks were slowly caramelized in olive oil, then everything was simmered with 1 1/2 cups vegetable broth, then pureed) and there were these tiny carrots I found at the farmers market early this summer that seemed destined for our tiniest eater. Moroccan cuisine is full of carrots, with mild spices and occasionally sweet. I thought a baby might enjoy a little cumin, coriander, and cinnamon in his sweet vegetables. He did for a while. Then I blinked again, and we were on finger food. Next time I’ll tell you about it.

Confession Although I am pretty sure I have a picture of the puree, I cannot identify which photo I took of orange mush for this blog. You get the idea, though, right? Orange mush. Yum.

Moroccan ish Carrots and Yams

Would you like to add a bit of bulk? Add chickpeas. I only did not because I was out.

1 pound carrots, cut into 1/2 inch rounds
Use 1/8 to 1/4 teaspoon of cumin
Coriander, 1/8 to 1/4 teaspoon
1/8 to 1/4 teaspoon of cinnamon
Lemon zest can be used to garnish the dish.
1/4 cup vegetable broth or water

All ingredients should be mashed easily with a fork. Bring to a boil, reduce heat to simmer, and continue cooking with a cover for 30 to 35 mins. Purée to desired consistency. Season to taste.

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