By the light of the moon, a little toddler sat in his booster seat. One Sunday evening, after a busy day of yoga (yes, really) and playing, he started to look for some food.
He ate through one plate of Thai curried chicken and veggies,* but he was still hungry. He liked the parsnips the best, so his parents fished a few more out of the pot for him. He ate through all those parsnips, but he was still hungry. He ate through all the corn they were willing to find, but he was still hungry. He ate a bunch more chicken, but he was still hungry. He tried some squash, and said “no thank-you”, but he was still hungry. He ate all the rice his parents would let him have, but he was still hungry. He ate all the cauliflower his parents cooked for him, but he was still hungry. He ate an entire giant carrot, but he was still hungry.
Then his dad remembered that he had promised that the toddler could have a little bite of a brownie that had accidentally been left out in plain sight. So he had some brownie, but he was still hungry. Then his mum decided he could have a mini raspberry yogurt oatmeal muffin. It was so good that he asked for another one, but this time he wanted blueberry jam on it. The second muffin filled him right up, and then he went to bed and slept for nearly 12 hours!
* Recipe notes: This dinner is a favourite that was inspired by something we got from a street food cart while on our honeymoon in Portland. It’s your basic coconut milk-based Thai red curry (using curry paste from a jar, thank you very much) with chicken and all the veggies you can think of. We like it with butternut squash, carrots, parsnips, cauliflower, broccoli and corn. Cook up half an onion and a few cloves of garlic in some oil. Add red curry paste to taste (we used 1 1/2 Tbsp of some rather old paste and the results were very mild) and some cut up chicken and saute a bit. Add a tin of coconut milk and the veggies that take the longest to cook. Simmer 10-15 min, add the rest of the veggies, simmer another 5 min and you’re done!