We’ve been playing the sharing game with her where will hand her something and say thank you and then ask her to give it to us and we’ll say “thank you” enthusiastically. Now when we play the sharing game, Izzy says “tankee” when we hand her something.
Grandma Judy was here for a brief visit recently. She just acquired a baby grand piano and has been playing around trying to teach herself how to play. She was showing some of the new chords she learned.
If you see Isadora sitting still somewhere, there is sure to be a Kirby Cat nearby.
He really does seem to like her. She’s much more mobile now so she’ll crawl over to him and pet. My mantra to her when she does is: Pet nice. Open hand. Head to tail. It seems to be working somewhat. She’s mostly gentle with him. Every once in a while she’ll grab a handful of skin and fur or some whiskers and give a good yank. And what does Kirby do? He purrs. He doesn’t really like it, but he has never lashed out at her.
Izzy is getting really good at clapping. It looks as if she is very proud of herself for riding the car. She doesn’t know how to propel it yet. She’s just happy to be sitting on it.
Can you find the baby?
Izzy is obsessed with teeth. She loves to stick her fingers in your mouth and feel them. Mitch thinks this is the cutest thing ever, and let’s her do it. I don’t want him to encourage it because she doesn’t know the difference between sticking fingers in daddy’s mouth or someone else’s and get their cooties. Also, it’s just plain rude.
She likes to feel her own teeth too. She currently has three, and her new nickname is Jack O Lantern.
This is one of Mitch’s favorites and is super easy to prepare. The recipe is for chicken nuggets, but I had chicken tenders on hand and kept them whole for chicken fingers.
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon paprika
3/4 pound skinless, boneless chicken breast cut into 1-inch cubes
3/4 cup flour
salt and pepper to taste (I also added a bit of cayenne for a little kick)
1 egg, beaten
1 cup panko or regular breadcrumbs
1/3 cup grated parmesan cheese
1. Combine all marinade ingredients in a medium bowl. Add chicken and stir to coat well. Cover and let marinate in the refrigerate at least 15 minutes and up to two hours.
2. Preheat oven to 400F. Coat a baking sheet with cooking spray. Pour flour onto a dinner plate and season with salt and pepper. Have beaten egg ready in small bowl. Combine breadcrumbs and Parmesan cheese on a shallow plate. WOrking with one piece at a time, remove chicken from marinade (shaking off excess) and dredge in flour to coat. Dip into egg mixture, then coat completely with breadcrumb mixture and place on prepared baking sheet. Continue until all pieces are coated and placed on a sheet.
3. Bake until golden and cooked through, about 20 minutes (turn nuggets halfway to crisp both sides). Serve with dipping sauces.
From Working Mother magazine.