[twitter]I’ve made all of Zacharie’s food since we switched him to solids. My dear friend gave us Annabel Karmel’s First Meals Revised: Fast, healthy, and fun foods to tempt infants and toddlers as a baby gift and the ease of the recipes was simply inspiring.
Each weekend I boil up potatoes, apples, tomatoes, chives, leeks and more. I grind up chicken, and turkey, and puree away. I make pasta and sauce and oatmeal and freeze it in trays for the week ahead.
It’s a great system.
But I gotta tell you, if we lived in France, I don’t think I would be going through the trouble. I just can’t compete.
The baby food the french babies get to snack on is spectacular.
Carrots, turkey, lamb, salmon, spaghetti, squash, couscous, apricots, apples, pears. Sure, all similar staples to back home, but it’s when you open the food bowls you see the difference.
In Canada, the food looks processed, pureed, and boiled into non-descript fecal matter. In France, you could crack open one of the ready to feed serving bowls and swear you had heated up your own freezer meal for lunch.
Come on, we all lick our fingers when we feed our children, and after sampling the stuff Z got to snack on the past 2 weeks, I was tempted to dig in right alongside him. Pot Au Feu, Turkey Stew, Apples with biscuits and more.
The Bledina baby meals are also broken down more consistently by age with a more gradual and visible texture added to the meals as the babies get older. 4, 6, 8, 12, 15, 18 mos+ all get their own individual meal plan.
Going to France we overstuffed the bag with diapers to use on the trip, coming home, we overstuffed with baby food.
This article was originally written for The Blog According to Buzz in April 2008.