Vacationing with Tots, Potato Cabbage Mash, and My Fav Chopping Knife

I didn't blog last week because we were on vacation in Cabo San Lucas, but in turn I have some good advice for anyone getting ready to vacation with an infant or toddler. First off, if you're taking a plane be prepared to depressurize your baby's ears when the plane goes up and down. You can do this by either breastfeeding your baby, or giving him/her a bottle to suck on——it is the sucking motion that will clear his/her ears.

When you've reached your destination, try to stick to the bedtime routine, but don't be a stickler to time so that it ruins all your fun. An hour or so later one evening isn't going to do much, if any damage to baby's sleep patterns.

As far as packing for baby, go as light as possible, so dragging around everything doesn't weigh down your fun. Bringing a few things baby loves and recognizes will come in handy, but I guarantee your child will find entertainment in the many new things around her/him. Case in point: Lilie's favorite toy in the hotel room was a table knickknack and her favorite toy in the pool was my flip flops.

Recipe:

Bubble and Squeak

Quick, easy, and tasty way to get cabbage in your little one's diet. Cabbage offers a lot of vitamin C and significant amounts of glutamine, an amino acid that has anti-inflammatory properties.

Ingredients
1 lb. organic russet potatoes, peeled and cut into 1 1/2-inch pieces
5 Tbs. unsalted butter or Earth Balance
1 lb. green cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon pepper

1. Cover potatoes with water and bring to a boil. Boil until tender when pierced with a sharp knife, 15-20 minutes. Drain water.

2. Melt butter or Earth Balance in a large skillet using medium heat. Add cabbage, salt, and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add potatoes, mashing and stirring them into cabbage while leaving some lumps. Then press to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes.

Product:

5" Wusthof Grand Prix II Santoku Knife

If you've never had the experience of using a knife you love, I highly recommend it. One simple purchase can turn the painful chore of chopping, dicing, and julienning, into a joyful, rhythmic dance. Why do I like this particular knife so much? Well, first it is not too big, and second it is light; because of these two characteristics it is very easy to manage. Also, the santoku blade works like a dream and is a cinch to sharpen. All of that equals love, even with the hefty $60. price tag.

"Fill your bowl to the brim and it will spill. Keep sharpening your knife and it will blunt." -Lao Tzu