Back to yesterday morning. Chase had her 6 month checkup. She weighed in at 23 lbs. and meausred 27 inches. The doctor was very happy with her progress but were not supposed to add any more solids until she starts to move around and thin out a little. Or until he reweighs her in 4 weeks. Shots are getting to be old hat for Chase but I’m sure that we’re BOTH glad that this series is finished with.
Chase sits up all be herself now and in the span of just a few days she has learned how to put her hands down to catch herself. In light of this new turn of events, she is not taking big girl baths without her baby tub, she can ride in the shopping cart, and can sit in highchairs at restaurants.
I tried another recipe from Fine Cooking’s Fresh magazine. Summer Corn Soup. It was delicious and summery as promised. The soup has just a hint of subtle but really robust heat. Probably from the pinch of cayenne pepper that the recipe calls for. I only had three ears of corn so I halved the recipe but you can’t really halve a pinch. I made it last night up until the point where you add the reserved corn kernels and pureed corn “cream” and then reheated it to warm through tonight. The soup is supposed to be topped with a dollop of sour cream, diced tomatoes, and a chifonade of basil. I didn’t have any fresh basil so I supped snipped chives over the top. Chives are my new favorite thing. I served it with a salad and a baguette we picked up today. We took a little trip over to Belvedere Square and happened upon one of those free Friday concerts. Chase loves music so we listened for a while.
We’ll it’s almost 10 and even though I didn’t have to do any more for dinner than throw a salad together I still haven’t accomplished anything for school. I did get a lot done for work though so that sort of counts I guess.