Lately, food and dining have played a big part in our daily routine. It is very exciting watching a child try foods for the first time even when they don't like the taste. I still remember trying an artichoke for the first time, Mexican plums and bell pepper. Flavors and scents of foods from my early childhood have stayed with me my whole life and are among the loveliest memories I have. Just the other day, under the spell of the cicadas song, I could recall the smell of the peaches from my grandparents yard. The skin is a bit thicker than those found at the store but so is the pink flesh and they are the sweetest and juiciest peaches I have known. The canned figs my grandmother makes every summer is another memory that swims around my head this time of year. Finding a fig tree in a public space is like being bestowed some beatific grace. All good karma results in figs ripened in the sun there for you to pick.
I quickly opened them to eat for lunch, August already started on her afternoon grazing. Rather than serving meals that are too large or heavy, resulting in between meals snacking later, we have fallen into a pattern of a long brunch and then a long afternoon nibble. I will serve a plate with different foods or several small courses instead of one prepared meal. This way August gets her fruits and veggies, proteins and dairy in a way I can keep track of. Dinner is our only "real" meal with a main course and sides and doesn't last nearly as long as our other meals.
When I sat down to eat my sardines, already swimming in lemon juice, ready for hot sauce, August asked to try some. My very first thought was, she's too little for sardines, but no, she isn't too little for sardines anymore. I gave her one and removed the edible bone afraid it could put her off. She took a few bites and excitedly told me that it was good. I added a tiny bit of hot sauce and she said,"That's spicy, it's good!" I then gave her the rest of my sardines along with some crackers and she instantly scooped up the fish with her cracker. She was thrilled to try something new. I was excited that she loved sardines.
This summer, being in Texas and not in the food desert of Oklahoma has provided us with delicious fruits and veggies that August is trying for the first time. Papaya, figs, cherries are all new to her. Veggies like Brussels sprouts, broccoli and green beans are wrapped in parchment and cook in butter in the oven. Just before serving, I add a bit of lemon juice. This is how I get August to eat vegetables,add lemon or lime juice. Being in Austin has given us the opportunity to try all sorts of exquisite foods like blood sausage, pork belly confit and a bresaola that tastes like Christmas. Introducing August to food and dining has been a joy I never expected.