Baked Haddock

Here's another recipe from www.allrecipes.com and with this one, as Alex put it, I "hit it out of the park". I did a couple things different from the recipe, but otherwise it's the same. Alex says this reminds him of "flying fish sandwiches" that he got in the Caribbean a long time ago (he actually put his portions of the fish between bread with mayo and ate them as sandwiches).

3/4 cup milk
2 teaspoons salt
3/4 cup bread crumbs
1/4 cup parmesan cheese
1/4 teaspoon ground thyme
4 haddock fillets
1/4 cup melted butter

Preheat oven to 500F
In a small bowl, combine milk and salt. In a separate bowl, mix bread crumbs, parmesan cheese and thyme. Dip the haddock fillets into the milk, then press into the crumb mixture to coat. Place haddock fillets into a baking dish and drizzle with melted butter.
Bake on the top rack of the oven until the fish flakes easily, about 15 minutes.

*I don't know why you need that much milk to be honest. It seemed like a waste to me, so in the future I'll probably cut the amount of milk in half or so. I didn't use that much salt (mainly because I never cook with salt). In place of the thyme, I used oregano flakes (and I read the recipe wrong and put 1 teaspoon instead of 1/4 teaspoon). I also skipped the melted butter part. And finally, I heated the oven to 425F and cooked it for 25 minutes because I was also cooking french fries at the same time.

Adventures in Baby-Led Weaning Part 1

So I'm technically not starting the baby-led weaning until after September 18 when Charlie is 6 months old.

However, I couldn't resist a couple of things.

About a month ago, after watching him watch me eat orange jello more than once, I put a tiny bit of it on his lip to see what he'd do. He made SUCH a funny face when he tasted it, as if to say "Hey that didn't taste anything like I thought it would, Mama!"

And the other day, just to see what he would do, after I fed him, I gave him a single Ritz cracker. He held onto it and started sucking on it. You should have heard the happy squeals that were coming out of him! He loved it! I said "It's salty, isn't it?" and he laughed and laughed! I only let him suck on it for a couple of minutes, though, because I didn't want to get too carried away before the six-month mark.

But I'm thinking this baby-led weaning thing is going to be a breeze!

Slow Cooker Pork Tenderloin

Tried this the other day (another from www.allrecipes.com) and Alex absolutely LOVED it. Personally, because I don't like red wine, it was all I could taste, so I wasn't a huge fan. Also, the wine smell in the house while it was cooking gave me a headache. Double whammy. If I was going to make it again, I'd use apple juice instead of the wine. Otherwise it is a fantastic recipe and I do recommend it.

1 pork tenderloin
1 envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce

Place tenderloin in the slow cooker with the contents of the soup packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread the garlic over the pork, keeping as much on top as possible. Cook on low for 4 hours. Serve the cooking sauce on the side as au jus.

*I actually cooked mine on high for 4 hours instead of low, because the tenderloin I used was still slightly frozen when I put it on.