I try my best to pump my child full of really good food.
It’s easy considering she eats two breakfasts, two lunches, two dinners, and a dessert every day. Pretty sure she’s either the proud owner of a very large tapeworm, or training for a triathlon.
We spent part of the day at the pool this morning.
Last month, we were at the pool for ten hours. I learned that day that my child is immune to sunscreen. She is not immune to freezing cold water, though, unless it’s at home in the shower. Today, she got too much sun, again. I put sunscreen on her every hour. We’re back to wearing swim shirts, and me trying to remind everyone that I do, in fact, love her and spend a lot of time trying to keep her safe and healthy. She was comparing her white belly to her tan/red chest and shoulder. She said, “I wish I was this pale again.” Such a change from the 80s when no one wore sunscreen and everyone was out to be as dark as humanly possible.
To make up for being overexposed today, I coated her in aloe from our plant and I made some of her favorite foods for dinner. Kept up with the green theme. It is my hope that she is healed from the inside out, and that we somehow figure out the perfect recipe for skin protection.
I heated olive oil and butter in a skillet with one whole clove of garlic. I used a vegetable peeler to make zucchini ribbons. I added some kosher salt and removed the garlic clove as I was preparing to plate the noodles. I topped them with shredded mozzarella cheese.
I prepared the steelhead trout in the same skillet I cooked the noodles in; no need to add more butter or oil. She ate every bite of all of this PLUS a bowl of vanilla ice cream. And hey! There’s nothing wrong with being vanilla.