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The Lazy Mom’s Guide to Homemade Baby Food

By Amalah


Dearest Amy- Queen of all that is cute-sassy mommyhood,

I checked the archives of both and the Smackdown site, and couldn’t find a related article. I did find a picture that makes me want to drool (See post “Six Months” from April 17, 2009- with all the super organized, and nummy looking baby food you have prepared, and so cleverly packaged and labeled! I just had my second boy (Love them!) on April 21st, and am trying to plan ahead (O.K. WAAAAAY ahead…) for the “wants to consume all around him” phase. You have talked numerous times on your site(s) about making Ezra baby food, and clearly the picture is proof! I was wondering if you could share some tips, either with recipes or techniques. I like the multitudes of things that Ezra eats, and would love to also foster such “non-picky” eating in my second child. I also want to save money… baby food= mad expensive! Also, where is your ice cube tray from, because I know that traditional ones stain terribly when used for anything other than water (past homemade popsicle discovery). How do you defrost or serve your goodies? Best and worst? I know, I know… “every child is different” and my children may HATE HATE HATE asparagus, and all the goodies you have found success with… but I am curious anyway! Is all that you make frozen? Do you can some (or “jar” is more appropriate)? I come from a long line of kitchen savvy family, and we do a lot of canning, pie making, cooking, etc. but no one has ever done the homemade baby food thing…

I turn to you! Please advise, so I too may have tasty NOM NOM NOM things to feed my son.


Oh YAY. I was so hoping someone would submit a question about this because I am officially a HUGE NERD about the baby food. Seriously, I’m boring everybody I know with it, ready to sell it at farmer’s markets, create a fan page at Facebook, you get the idea.

First up: Making homemade baby food is ridiculously easy, and yet there’s something about pulling out a non-commercial jar from your diaper bag that appears to be Very Threatening to other parents. I once had someone snottily ask if I “realized that you can just buy that stuff at the store.” Other people love to tell you that oh, they tried it once but their baby didn’t like it or it was just SUCH a pain, I could NEVER do it, or their sister made it for awhile but finally switched back to the jars because it’s “just not worth it” blah blah passive-aggressive don’t you dare think you’re BETTER THAN ME AAAARRGH.

(And that’s when I get really paranoid that oh God, I hope Ezra’s cloth diaper isn’t sticking out of his pants because then they’re REALLY going to think I’m some uppity earth mother lunatic.)

Anyway, all of that aside: seriously, it’s easy and it’s fun and it’s inexpensive and it’s incredibly rewarding. Ezra has an amazing appetite and he eats EVERYTHING and after years with another child who eats NOTHING, it’s pretty refreshing to watch him chow down with such relish. I know, of course, that I’m talking about my baby, who is not your baby, and I know better than to assume he’ll never sink to the same picky-eating habits as his brother. With Noah as a role model, it’s pretty likely that he will, to some degree. So for now, dude, he’s eating lentils and lamb and a ton of veggies and I WILL TAKE IT.

There are a lot of websites out there with recipes for baby food — my issue with some of them is that they result in HUGE batches of food. I made sweet potatoes for Noah once, and oh my God, it resulted in more sweet potatoes than I knew what to do with. And then it turned out Noah wasn’t such a fan of sweet potatoes. So I was one of those people who did it once, did not like the results, quit forever and ever, amen.

(A benefit of the homemade food, though, is even if your baby rejects it the first time, you DO have leftovers you are forced to use somehow. I usually try everything again, mixed with a more preferred food, and sure enough, sooner or later the originally rejected food becomes acceptable on its own. When you’re buying the crazy expensive little organic jars, of COURSE you tend to stay away from repeat buying of something that just went to waste, even though with a little persistence your baby may end up eating those green beans after all.)

This time I was more determined. Noah’s eating habits are abysmal. He started out as a pretty good eater, once upon a time, and then pretty soon his list of acceptable foods shrank and shrunk some more and definitely leaned towards sweet, commercially-processed snacks. And I let it happen, because man, those fruit puffs were convenient and look! There’s a picture of an apple on the container! It’s fruit! It’s totally fine. And have you tasted the jarred food? It’s awful. Really, truly awful-tasting stuff, for the most part. It’s been cooked and pureed to death and then cooked again. No wonder Noah hated it all. Babies! It’s like they’re little people, or something.

I started out with “Cooking for Baby,” a sweet little cookbook that tells you everything you need to know, even down to an “WELL DUH” level. But if you aren’t sure where to start, or what veggies you cook in the oven and what ones you steam and whether or not to add water to the food processor, it’s great. And then it quickly moves on from basic fruit and veggie purees to more interesting recipes, like asparagus “risotto” and baby’s dal, meats and finger foods. The recipes are simple — especially once you’ve stockpiled a decent number of first-food purees in your freezer, since you can just start combining those and adding meats and thicker textures. The cooking times tend to be a littttttle ambitious (I think, in their quest to make the recipes appealing to the time-crunched mother, they shaved off a few critical minutes from a lot of things. Arborio rice needs more than 15 minutes to cook, for example.), but the results have been almost universally solid and yummy. It’s also not pathologically afraid of adding spices and herbs, which I appreciate.

And really, once you start making the food, you realize there’s nothing magic about any of these recipes, except that they TASTE GOOD. Sure, you avoid allergenic foods and salt and pay attention to your baby’s tummy tolerance, but beyond that, just cook stuff that you think sounds good. Don’t cook everything to death — it just needs to be soft enough to puree into a texture your baby can handle. Got a leftover parsnip from that great roasted veggie dish you made for dinner? Oh, well, the cookbook recommends putting that with pears and split-peas, but I don’t have either. We’ll do apples or potatoes instead. Maybe add some fresh thyme, while we’re at it.

So. Beyond the cookbook, I use a metal steamer basket for some stuff, a cookie sheet in the oven for others, a fruit corer/slicer and the blenders and processors that I already owned. For small batches, I use one of those “bullet” blenders that I use to make fruit and veggie smoothies for Noah, since he won’t actually eat either. For bigger amounts, I use a food processor.

You can buy special baby-food ice-cube trays with lids, but I use regular ones made from silicone (no staining, super-easy to pop the cubes out, dishwasher-safe) and cover them with aluminum foil. I only leave the food in there long enough to freeze, then it immediately goes into labeled freezer bags. And yes, I always reserve a portion to store in the fridge — I use small glass jelly jars that my MIL gives us full of these strange little dehydrated fruit cookies she makes for Noah. She actually seals the lids, I don’t. I just find the size convenient, so you could use ANY small container. (Though I prefer the screw-top lid for more secure portability.) The food can stay in the fridge for about three days, usually, so I typically jar enough for two meals or so and freeze the rest.

For defrosting frozen cubes, I do it a few different ways. Sometimes I just take them out and stick them in a jar in the fridge and let it defrost on its own. The cookbooks all warn about microwaves and those mysterious “hot spots” we always hear about, and recommend warming frozen food on the stovetop.

For food that gets a little dried-out in the freezer (like meats and grains and more “entree-like” recipes), I add a teaspoon of “baby stock,” by far and away the best and most-useful recipe ever: half a sweet potato, six asparagus spears, and a leek. Add water, boil, then simmer until the veggies are completely soft. Strain out the veggies (and mash them up to serve as a veggie dish on their own) and freeze or refrigerate the stock. It’s AWESOME. Use it for thinning out chunky purees, for reconstituting frozen foods, adding flavor to bland jarred food, stick it in a bottle or sippy cup as an alternative to juice or water. (I know. I laughed when the book suggested that but GUESS WHAT. Ezra chugs it, and it gives him another serving of veggies and practice with a cup. Unbelievable.)

Speaking of grains — I gave up on making cereals, simply because I couldn’t get them to store and reheat without becoming gummy and gross. The cookbooks claimed it should work, but for me it did not. And since it REALLY wasn’t worth my time to grind and cook teensy little fresh servings of oatmeal and barley and brown rice everyday, I just bought a damn box of organic baby oatmeal instead. Ezra gets that for breakfast, mixed into homemade fruit purees. It’s a worth-it compromise, especially since the whole box cost $1.30 and has lasted us forever.

One thing I won’t be buying again is the baby yogurt. Sure, they’re cute, but they also have a good amount of added sugar and are very expensive for what you get. Buy a big container of plain whole milk yogurt and add cubes of fruit as needed. Done.

I make the food once or twice a week, whenever I have some time to boil water and puree the results a few minutes later. I’ll multitask and make food while making dinner for everybody else, or I’ll just sit at the kitchen counter with my laptop while stuff cooks. I make “big” batches of certain good-for-combining staples: apples, sweet potatoes, stock. Everything else gets made whenever I have both the time and ingredients.

Whew. I think that’s everything. Except maybe to wax poetic a little bit about the look on Ezra’s face when he firsts tastes something new, something fresh, something I’ve made just for him. He savors, he contemplates, and his little baby bird mouth opens back up for more.

Meanwhile, my three-year-old hollers and weeps because I’ve refused to make him grilled cheese for the 20th time in a row. Ahh, motherhood.

Photo by petit hiboux

You may also enjoy:
* The Unhealthy Truth: why we’re raising Generation Rx

About the Author

Amy Corbett Storch


Amalah is a pseudonym of Amy Corbett Storch. She is the author of the Advice Smackdown and Bounce Back. You can follow Amy’s daily mothering adventures at Ama...

Amalah is a pseudonym of Amy Corbett Storch. She is the author of the Advice Smackdown and Bounce Back. You can follow Amy’s daily mothering adventures at Amalah. Also, it’s pronounced AIM-ah-lah.

If there is a question you would like answered on the Advice Smackdown, please submit it to

Amy also documented her second pregnancy (with Ezra) in our wildly popular Weekly Pregnancy Calendar, Zero to Forty.

Amy is mother to rising first-grader Noah, preschooler Ezra, and toddler Ike.

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  • chris

    May 4, 2009 at 12:39 pm

    I’m so glad Kari asked this question. I’m gearing up to begin feeding my nearly 5 month old. Now I have helpful tips from a healthful mama. Thanks!

  • keepnitfun

    May 4, 2009 at 12:52 pm

    I also highly recommend the Williams-Sonoma baby food cookbook. Great recipes, broken down by feeding stages. Also has recipes for a few different stocks, and I’ve even had success with their grain-cereal recipes freezing and reheating well.

  • Michelle

    May 4, 2009 at 1:07 pm

    I am also not a crunchy earth mother but I made all of my first son’s baby food and plan to do the same with the baby I am expecting this summer.
    It just seemed way unfair to serve my sweet little baby jarred food that smelled awful when I was making real food for the rest of the family.
    I didn’t use a cookbook but did check some things out on a website. I think it was but don’t quote me on that.
    Now my husband’s family does have some food allergies so I was ridiculous strict about not offering certain foods too early.
    Applesauce is a snap in the crockpot. Just throw in the peeled, chopped apples (I am a huge nerd and used multiple varieties just don’t use Red Delicious, yuck!) with a little fresh lemon juice and some water.
    And I will never ever understand why anyone buys banana baby food. You just mash it with a fork. How hard is that? Same thing for ripe avocadoes.
    Personally I thought a lot of the meat recipes sounded beyond yucky so I made baby meatball from ground organic turkey or chicken or both and baby oatmeal instead of breadcrumbs. Then I poached the meatballs in broth or stock to keep them soft.
    Making combinations was so fun and my son loved it. A cube of peas + a cube of carrots. Yum! Same thing for applesauce and sweet potatoes. And yes, don’t buy the baby yogurt just get the plain and add fruit purees. My kid actually loved mango puree and yogurt.
    I was lucky and just used ice cube trays from Target or Wal-mart and didn’t have any problems with staining.
    Good luck! It’s easy and while I can’t say with certainty but I think it really made my kid an fantastic eater. He’s 3 now and has never been a picky eater. Seriously the kid eats Thai food and pretty much every fruit/veggie known to man.

  • Amy

    May 4, 2009 at 1:10 pm

    I did it even lazier. I got a Magic Bullet (yes, the thing from TV – they work!) and threw a little bit of whatever we were having for dinner (chicken, veggies, whatever) into the Magic Bullet right before we ate. I could puree it a lot or a little, depending on the kid’s preference. My little one never liked purees and would only eat chunky foods. Anyway, if we were having something, like pizza, that the baby couldn’t/shouldn’t/wouldn’t eat, I would nuke a bit of frozen veg (peas and carrots, usually) right in the cup that came with the bullet, blend it, let it cool, and then feed it to the baby.
    The blender came with several cups, so there was always one clean for the next meal. I just rinsed the blades off in the sink and let them dry between meals.
    I never made things in batches, unless it was something we went through a ton of (like pear sauce – applesauce made from pears). I rarely fed jarred foods to my kids – I looked at those as convenience or “fast” foods. They just ate what we ate, plus a lot of smashed bananas, Cheerios, cooked whole wheat pasta, etc. I didn’t go by the dumb charts for what they could eat when, either, I just fed them whole foods (fruits, vegs, grains) until they were one, and added dairy and meats after one year. Why stress about it?
    Very small babies can eat regular oatmeal (after 6 months) – you don’t need to buy the magical “baby” kind. I bought regular unsweetened applesauce, not “baby” applesauce that costs a fortune! I bought regular unsweetened juice instead of magic “baby juice, and cut it with water. There’s nothing special in the baby aisle of the grocery store except PACKAGING! It’s all marketing, girls. You can raise extremely healthy children without ever setting foot in that aisle.
    My kids have no allergies and are great eaters. The little one (2 years) even likes buffalo sauce! Yeah, the nuclear orange hot stuff. They teethed on dill pickles and cold, peeled carrots. They ate maybe 20 jars of baby food, lifetime total, between them. Now the toddler food is another story – those little raviolis are just damn convenient…
    Amy @ prettybabies

  • Clare

    May 4, 2009 at 1:34 pm

    I did the homemade babyfood bit with my older boy, except I used 4 oz gladwear containers rather than ice cube trays. A cube was just not enough for him, but 4 oz was OK.
    My second one, I got lazy. He ate what we ate, from day one (5/6 mo). Every meal had a bit of baby friendly food. (sweet potato, tofu, applesauce) I figured if he could pick it up, he could eat it, so he had beans, meat and cheese at a fairly young age also (7 mo? can’t remember). I cut the stuff small, but didn’t chop it or anything. He also insisted on feeding himself, so he learned to use a spoon before a year, and has been using a fork for months. I never, ever made him pureed stuff. I did introduce things one at a time, but fairly rapidly, maybe a new food every 3rd day. Don’t stress!

  • eva

    May 4, 2009 at 1:46 pm

    Made a wide variety of baby food for my now 16 month old daughter. She sadly has Noah’s palate though, and despite being offered things like risotto and asparagus and brussel sprouts in various purees, unless they’re disguised by ridiculously large amounts of applesause, it’s a no-go on the veggies. Some kids are just PICKY no matter how earth mother-y we try to be! She eats a LOT of Annie’s Mac N Cheese these days. And toast with cream cheese. And plain yogurt. And not much else, but we keep trying with the veggies and the new toddler recipes etc. I liked the recipes at even if Megan didn’t!

  • PaintingChef

    May 4, 2009 at 1:57 pm

    Okay, so I may not have kids yet but seriously? Homemade baby food is one of the things I’m so looking forward to doing. It just makes so much sense. Plus I love to cook so yay! New things to learn!

  • Darcey

    May 4, 2009 at 2:18 pm

    Ok, I’m not a mom, but from getting annoyed when I’m pureeing batches of veggies for a silky-smooth soup (homemade broccoli, potato, french onion, lentils, etc.) in my bulky blender, I can empathize.
    This weekend, I bought a KitchenAid Immersion Blender and used it this morning on my smoothie (ice, greek yogurt, frozen strawberries & blackberries and some cocoa powder), and the ease that it cut through everything made me think that it would probably be a handy-dandy tool for baby food, too.
    In fact, I’m buying one for my favorite crunch-ola soon-to-be mommy, as I know she’ll be making her own baby food, too.

  • paranoid

    May 4, 2009 at 2:21 pm

    I love the idea of “baby broth.” I’ll definitely try that when my little one gets to solid foods.
    When my 3-year-old was a baby, I used the book Super Baby Food. It’s incredibly comprehensive, with guides for cooking almost every kind of fruit or veggie you could think of, lists of nutritional requirements by age, and oodles of recipes. At times, the author strays into crazy and/or judgmental, but overall it’s really helpful.

  • Gretchen

    May 4, 2009 at 3:01 pm

    My sister-in-law is from France and when her kids were little she used a steamer/food processor all in one thingy called a BabyCook that is manufactured in France.
    William Sonoma got the BabyCook as a product last year sometime. It seemed super easy – steam everything in the same bowl you then chopped it up in.
    If I was having a kid, I would totally get that.

  • Elizabeth

    May 4, 2009 at 4:12 pm

    I had planned on making my own baby food, but then my child was totally uninterested in solids until she was about 9 months old. And she didn’t want purees, she wanted finger foods. I got in the habit of making little veggie snack packs a few times a week, which were easy to pull out of the fridge and stick in a diaper bag when we were going somewhere. I would steam carrots and either green beans or asparagus, cut up into sizes that I was comfortable with her having. Mix those with a can of rinsed canned beans (or homemade if I was doing them for us), and then divide them into the four-ounce Gladware containers. They were totally healthy snacks that my baby was willing to eat because they were pieces that she could pick up and feed herself.

  • deanna

    May 4, 2009 at 4:29 pm

    I don’t have any kids, but my parents only fed me homemade baby food… whatever they were having for dinner became my dinner too. I think its the reason I will eat ANYTHING today (well except bananas and miracle whip, but I’m trying to convince myself to like bananas). I had my first oyster on the half shell before I turned 2. It can take trying something 10 times before you start to like it so it makes sense to me to start kids on homemade foods.

  • Joceline

    May 4, 2009 at 4:30 pm

    One tip I haven’t seen yet: for putting the really smooth, liquidy first-foods into ice cube trays, it can be really messy to do it with a spoon. Use a pastry bag, or make yourself one with a freezer bag (cut a corner off to make a “tip”) and squirt a small amount into each section of the tray. It is so quick and makes no mess at all!

  • Bekki

    May 4, 2009 at 4:45 pm

    We have the BabyCook–it is pretty amazing! Of course I have all of the other things you could use (food processor, Magic Bullet etc etc), but I HAD to have the BabyCook. The upside is it’s only one thing to wash vs. two or three. However, it’s tough to do big amounts in it.
    For freezing, we didn’t have any ice cube trays, but I did have a boat load of the silicone muffin pans. Each one holds about 2 oz, so it seemed like a good amount. Plus I like all of my hockey pucks of food.

  • Carmen

    May 4, 2009 at 4:46 pm

    Well, grr. I make all my own food for baby and she refuses to eat any of it. ANY of it. Same thing with my son 2 years ago – refusal. I wish I could give birth to kids that would let me feed them. In the end, my son only ate things he could feed himself. I’ve never been able to put a spoon in his mouth. Not ever. And my 7-month-old girl seems to be following in his footsteps. Sigh. Lucky Amy! And I hope Lucky Kari too!

  • Nanette

    May 4, 2009 at 5:00 pm

    Love all the advice in this post and the comments! I found a like-new BabyCook on Craigslist for $50 recently, which I bought because I wanted the ease of that machine but wanted but didn’t want to pay full price for. (For anyone else who might be interested, Bed, Bath and Beyond now carries it, although I don’t know if that’s just online or in the store, too. You can use a 20% off coupon if you order it in-person at a store.)
    I’d still be making my daughter’s food even if I didn’t have that gadget, but I’m such a freakin’ consumer so it was nice to find a deal on one. 🙂

  • Kari Weber

    May 4, 2009 at 5:14 pm

    Yay! This is my question! I feel famous! Hee Hee. Thanks for all the great advice, Amy and others! I am SUPER excited to get started, and will definitely be ordering the Cooking For Baby book! I have just a regular blender, but it is a REALLY good one, so hopefully it will work fine… otherwise I will be “borrowing” my mother’s food processor!
    I will let you know how it goes!

  • Jess

    May 4, 2009 at 10:07 pm

    Love this question! I just started making food for my 5 mo old twins…also must recommend the “Super Baby Food” book, very comprehensive, great index in the back on how to prep/freeze each type of veggie (and at what age it’s appropriate). Will also be checking out that website, thanks!

  • aimeesmom

    May 4, 2009 at 10:34 pm

    Hi, you might also want to check out NurtureBaby for recipes and nutritional information…

  • deanna

    May 5, 2009 at 4:00 am

    Oh, and if you’re looking for a really good cookbook that has recipes that are delicious for both foodie type parents and kids, I recommend Feeding Baby: Healthy Recipes for Infants and Toddlers by Joachim Splichal. Its by the founder of the Patina Group (one of their restaurants was on Top Chef). Its definitely geared towards those that love food and it has recipes for holidays and how you can easily make them for both infants/toddlers and adults with minor tweaking. The Pink Lentil and Peach Puree is really good. I gave this book to someone I babysit for with rave reviews.

  • MaryMcGyver

    May 5, 2009 at 8:48 am

    I’ve been making homemade baby food since my kid started grabbing my spoon. Plain yogurt with fruit, ricotta, veggies, meat, fish… I do buy the baby cereal (for now) because of the iron content, but I’m not sure how long that will last.
    I’m a huge fan of the stick blender method. It takes no time, dirties fewer dishes…rawk! Ice cube trays are cheap & the ones I got from Target haven’t stained at all.
    My big find at the grocery store lately has been plain puffed rice and wheat cereal. A huge bag is just a dollar. My little one has a chance to work on picking up finger foods, plus they kinda melt like the puff things. Unlike some of his friends, they are very much a snack/practice food and not his main food.
    Thanks for such an awesome post!

  • lolismum

    May 5, 2009 at 11:35 am

    Amy mentioned it and I want to emphasize. Only cook veggies until they are tender. Do not overboil or overbake them. You will be killing all the nutrition.
    The baby jar food thing must be cultural. Where I am from, everyone has a little steamer and a small food processor and a puree grate (never seen it in the US ) for babies and kids. No one ever feeds their kids jarred food. When I saw jarred bananas I had to laugh for 5 minutes. Are you farking kidding me? How hard is it to peel and mash a banana with a fork? Have you ever tasted jarred bananas? It tastes of lemon because they put citric acid, aka lemon juice, to preserve it. Oh how I laughed.

  • Emily

    May 5, 2009 at 12:16 pm

    Cooking for the baby was definitely cheaper and not much more difficult than buying baby food – especially with the immersion blender. Steam or nuke any vegetable or fruit, whizz, freeze in cubes. Et voila. D would eat any and everything this way.
    But alas! Although he was a healthy eating king as a baby, D has become a typical toddler eater – two bites and that’s it for just about anything except for popsicles. Luckily, popsicles are also easy to make and I can sometimes sneak veggie juice in that way. Anyway, don’t blame yourself too much for the tastes of toddlers, I say.

  • tanyetta

    May 5, 2009 at 1:10 pm

    Thank you for the tips! 🙂 I’ve always wanted to learn to make baby food 🙂

  • gizella

    May 5, 2009 at 1:26 pm

    i was fairly timid at first, bananas and avocados with the baby food mill, then as I started to get bored making two entirely separate meals, i would chuck whatever we’d eaten (roasted veggies with leeks, potatoes with lamb) into the blender with homemade chicken stock. I put that into anything i need to blend, i’ll admit I’m trying to fatten her up a bit, she is tiny. She’ll eat strong cheeses, lots of homemade yummy mini-muffings (you can cram a lot of veggies in those if you like, zucchini, carrots, beets), plain yogurt with fruit…now she is starting to beg off of my plate, so we’ll start in with that. She likes well spiced food, like tandoori chicken. I used to try and spice it down, but no more.

  • Nancy

    May 5, 2009 at 8:17 pm

    I think the only food I ever bought in containers (not jars, but the little plastic squares) were prunes and carrots – one pack each to see if my twins liked them. The loved the prunes so then I started making them myself. The carrots, not so much. Everything else was easy to make myself.
    Since we started solids in the middle of winter, there weren’t many fresh fruits around, so I’d take canned fruits (pears, peaches, apricots) in the lightest syrup I could find, rinse them and then puree. Yum!
    One of my girls’ favorite snacks was a cube or two of pumpkin in plain yogurt, with a sprinkle of cinnamon. Like pumpkin pie, almost! is a great site — no cookbook necessary.

  • Mary@Holy Mackerel

    May 5, 2009 at 9:33 pm

    I made all the food for both my babies, and I don’t regret one day of it. I gave them the best I could, no fillers or crap, and it was so easy to do. My SIL has her first now, and she refuses to put the little effort required into doing it. I don’t understand, but I guess I don’t have to.
    I also used cloth diapers, and washed them, and once I got used to the extra chore, it was nothing.
    Love your site!

  • class factotum

    May 6, 2009 at 10:28 am

    for putting the really smooth, liquidy first-foods into ice cube trays, it can be really messy to do it with a spoon.
    Don’t they make those ice-cube trays anymore where the separator pulls out?
    Yes! They do! Here:
    No more spooning it in. You probably don’t remember waiting to make long-distance calls after 11:00, either. 🙂

  • kakaty

    May 7, 2009 at 10:46 am

    Baby food cookbooks? Now that’s an item I never thought I’d see. My girl started solids around 6 months and after about a month of testing foods one at a time (to see if there were allergies) she got whatever we were having – tossed in a little hand-held foodmill. Her first meat was bbq chicken, first finger food was black beans sprinked with cumin.
    I don’t get the fuss about feeding babies – as long as you are eating a healthy diet and there are no allergy concerns they can eat the same thing, just mushed up.

  • RookieMom Heather

    May 13, 2009 at 11:28 pm

    Amalah, you and I are like baby food nerd twins right down to the not bothering with grains and getting a big vat of full fat whole milk organic yogurt. Thanks for sharing. I liked the Super Baby Food book (and used to read it while pumping) for reference on recipes and timing.

  • Heather

    June 30, 2009 at 11:23 am

    Love your blog and candidness as well as the helpful information 🙂
    Was wondering about those little jelly jars your MIL provides dehydrated fruit cookies to your son in. Does she actually make dehydrated cookies? If so, I’d love the recipe! Getting into my dehydrator and canner really big right now 🙂 Thanks!