Gabe is growing up so fast! It is so amazing to watch him develop,watch him discover his hands, watch him work hard to roll over, see his interest in color...the list goes on and on. Every second with him is so interesting. I really love being a mom, especially a mom to Gabe.
I have to confess that I totally melt when he smiles at me...it must be pretty cheesy to watch. My face lights up and my smile feels bigger than normal. I wonder what Tony thinks when he sees me melt that way, I think it is a bit embarrasing! I am afraid I will be one of those mothers that cry for everything that their kids do. Just watching him smile makes a few tears fall from my eyes. I am such a proud mama! A quick update on Gabe: he is almost 5 months, weighs 16.6 lbs and is 26 inches long. He is at 50 percentile weight and 75 percentile height. He rolls over so smoothly, he coos like crazy, giggles from tickling and he wants to walk with Abuelita Amanda's help. On Wednesday I will start him on solids...I can't wait!
As of now I am still working part-time. Abuelita Terrie takes care of Gabe on Mondays and Abuelita Amanda takes care of him on Tuesdays and Thursdays. This is such a treat for Gabe as he gets to spend time with these two amazing ladies!
Every time the abuelitas are over I try to make some delicious dinner. This recipe is one that I made for Terrie one Sunday night. I love it because it is easy and oh-so-fresh! I serve everything in seperate little bowls and I allow everyone to prepare their tacos just the way they like them. Because I had included a spiced peach jam, I decided to make lemon shrimp to give the tacos a sweet and sour touch. It turned out outstanding and I recommend you try this easy recipe!
Spiced Peach Jam
1 lb fresh peaches, peeled, cored and diced
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon cumin
3/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/2 teaspoon sea salt
1/2 or 3/4 teaspoon red pepper flakes (depending on how spicy you want the jam)
Follow the technique here for blanching and peeling the peaches (first step of recipe).
In a heavy medium-size saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium and simmer, stirring occasionally until the mixture has thickened, about 30 minutes. Remove from heat and let cool to room temperature, about 1 hour. Store in an airtight container refrigerated for up to 1 week.
Makes 2 cups.
Shrimp Tacos
1 lb of jumbo shrimp, peeled, deveined, cleaned and patted dry
2 Tbs of olive oil
1 garlic clove, crushed
1/4 cup chopped cilantro
half lime
salt and pepper to taste
For sides you can chop any of the following: tomatoes, onion, cilantro and avocado. I also saute corn in a bit of olive oil. I also provide sour cream, queso fresco and limes. Don't forget the tortillas!
Place shrimp in a large bowl and add olive oil and garlic. Toss to coat. Grill shrimp or cook on a medium-size skillet over medium heat. Shrimp are done when they turn pin and are no longer translucent.
Plase shrimp in serving bowl. Add cilantro, salt and pepper and toss to coat.
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