When our son was born, I couldn't wait for him to start eating real food. I was so eager to introduce him to all sort of flavors and textures. The day finally came for him to have his first spoonful of pear sauce, and I was both emotional and ecstatic. He was growing up and turning into a little kid, and this whole new world was opening up in front of him.
Food is very important to us. We love all kinds of food, we love cooking it, eating it, looking at it, taking pictures of it and sharing it with friends and family. We want our son to love it as much as we do.
Our goal was to expose him to as wide a variety of flavors as possible from the very start. We had to resort to jars the first two weeks as we were in the middle of an international move, but started making most of his purées thereafter.
I am French and American, my husband is South African and Bristish, our son was born in India and we now live in the NYC area. His heritage, as complex and varied as it may be, also includes a culinary heritage we want to make sure to pass on to him.
This blog documents some of our attempts at introducing our child to this heritage and more. I will share tried and true recipes, successful and less successful attempts at recipes, some tips, great finds and more.
Food is very important to us. We love all kinds of food, we love cooking it, eating it, looking at it, taking pictures of it and sharing it with friends and family. We want our son to love it as much as we do.
Our goal was to expose him to as wide a variety of flavors as possible from the very start. We had to resort to jars the first two weeks as we were in the middle of an international move, but started making most of his purées thereafter.
I am French and American, my husband is South African and Bristish, our son was born in India and we now live in the NYC area. His heritage, as complex and varied as it may be, also includes a culinary heritage we want to make sure to pass on to him.
This blog documents some of our attempts at introducing our child to this heritage and more. I will share tried and true recipes, successful and less successful attempts at recipes, some tips, great finds and more.
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