Last week was a little weird. Lukas started getting these little red bumps all over his belly on Tuesday or so. By Thursday, they were everywhere (I mean EVERYWHERE) and he spiked a fever, so on Friday, we went to the doctor. It was just a viral rash, not itchy, not inflamed, just spotty, but I was glad to see the spots retreating over the weekend. I don't have many good pictures of it, but here are a few from my phone.
It's hard to see, but that ruddiness in his cheeks? Yeah, that's made up of hundreds of tiny red spots. They were that thick on his tummy, rear end, legs, hands, everywhere. I'm glad they're gone now.
In other news, Lukie continues eating basically everything. There have been few times when I've given him something he really just DID NOT LIKE. Most of those things, though, he has tried later and found that he liked them. Guacamole was one. Pumpkin was another. He hated strawberries the first few times he tried them, but last night he was eating strawberry pieces as fast as I could get them into his mouth. Which is good because...
...I am taking advantage of strawberry season.
I love strawberry season in Tennessee and it is almost over (the farmer's market sign said 7-10 days left). If there is one thing I really enjoy about this state, it's the abundance of roadside produce and the fact that it is always stocked with something that just came into season: berries, peaches, tomatoes, melon, you name it.
When I was pregnant, all I wanted to eat was fruit, and I bought truckloads of berries and peaches at the farmer's market. I'd shovel them into my mouth and head back for more. I was just informed by one of the farmers at the market last week that my favorite blueberry sellers should be there in a week or two. I'll be eating them by the handful in no time. Lukie better hope I share.
Last night, we had pasta in a roasted veggie sauce and beets roasted and then baked with goat cheese and caramelized onions. My kid trucked right through every bit of food I put in front of him. He was even smacking his lips (a new skill he has picked up in the last few weeks).
There are some fun photos of him after eating his dinner, too.
I'll include the recipe I made up for roasted veggie pasta at the end of the post. It was a great way to get Lukie eating a ton of vegetables, and a super healthy meal for Mommy and Daddy, too!
Finally, he's been playing, like really playing, a lot lately. Here's a picture of him playing peek-a-boo with his teacher at daycare:
At home, he and Daddy roughouse a lot. And his favorite game to play with me involves one of those giant orange bouncy balls you can buy at Walmart. He rolls it to me, and I grab it and fold it up in my arms and legs, kind of hiding it from him. He thinks that is hysterically funny and tries to get the ball out. But the minute he succeeds, he gives it back to me!
One last thing, and it's so awesome. Lukie was NOT a cuddly newborn. He did not like to be held tightly and he would NOT sit still. He wanted to be held, but he wanted you to walk around and show him things, never obstructing his view or limiting his movement. He was a really difficult guy to keep happy, especially once your arms and feet started hurting from holding a giant infant and walking for hours to keep him from screaming.
That seems to have changed a lot lately. He loves to be held and sometimes when we're on the bed watching a movie, he just lays his head across my lap and stays there. He melts my heart when he does that.
Peace out, everybody. Oh, and here's that recipe. It's great for any mommy trying to get her kids (or husband, though I have zero trouble getting Pete to eat vegetables) to eat some more veggies.
Roasted Vegetable Pasta
serves: 6
1 medium eggplant, top and bottom cut off and cut in fourths lengthwise
4 summer squash, cut in half and scored
4 large ripe tomatoes, cut in half and stemmed
2 large carrots, peeled and cut in half
1 large onion, skin removed and cut in half
olive oil for rubbing the veggies
3 garlic cloves
drizzle balsamic vinegar
salt and pepper to taste
1/4 cup fresh basil, chopped
2/3 cup Parmesan cheese (could substitute feta, which would be awesome!)
12 oz. whole wheat rotini pasta, cooked al dente
Rub olive oil on all the veggies and place on a baking sheet lined with aluminum foil. Roast in oven at 400 degrees F for approximately 40 minutes, turning once, or until browning and cooked through.
Transfer all veggies to a food processor, add garlic cloves, drizzle of balsamic vinegar, salt, pepper, and half the Parmesan cheese. Process until silky and smooth. Add chopped basil at the last minute.
Put pasta in a 9X13" pan and pour sauce over the top. Mix the sauce in with the pasta, and then top with the rest of the Parmesan cheese. Put in oven at 400 degrees F for 15 minutes, or until cheese browns.
Next time I make this, I'm going to add a couple handfuls of spinach. You could substitute other veggies, too-- I think zucchini would be delicious, as would some colored peppers.
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