Needless to say we have moved on to carrot puree and the adult dish should have been a side of honey baked carrots. I made a few mistakes here, one I should’ve used more carrots. period. Two, I should’ve adjusted the recipe the moment I decided to modify the type and amount of carrots I was using. Three, when my mom, who happened to be over yesterday, said something smelled like it was burning, I should’ve gone over to the oven and looked inside, instead I replied with ” Really? I don’t smell anything” even though I have a slight cold and my nose is completely stuffed. Of course I don’t smell anything. 

Aside from having to throw almost all of them away, I was able to salvage some and boy did they taste delicious! Assuming you are unlike me and make this side dish, you are in for a splendid surprise. Natey doesn’t have a say quite yet as he doesn’t start the carrot puree until Sunday.

Natey is currently eating Butternut Squash which I am happy to report has made his poopy a lot easier to deliver ( the baby cereal was making him a bit constipated ). I pureed the Squash a couple days ago and made roasted chicken breasts with herbed wine sauce. The recipe called for 3 tablespoons of white wine but I went with a glass of wine and more of the suggested spices. In almost every recipe I have ever followed there seems to lack sauce, so I always use more that the suggested quantity to ensure I have extra should I need it. The dish was very good and the Squash tasted like fries, except you didn’t feel guilty about having so many of them 🙂

Happy cooking everyone!