Adventures in Pureeing, Take 2

Here's the tally of what I've pureed so far:

• Sweet potatoes -- easy to puree



• Carrots -- the trick is to buy real carrots then chop them up into little pieces then boil, then puree -- it still takes forever, but a bit less forever than pureeing baby carrots



• Cauliflower, super easy to puree (but Mr. Meh hated it. The freezer is still full of it)



• Broccoli -- easy to puree



• Peas -- easy to puree but a bit challenging to find frozen peas with no salt added to them. At least that was the case at Whole Foods. The third package I picked up was just peas, nothing added.



• Rutabaga -- hard to puree, gave up, Andy and I ate it instead (It was quite tasty though)



• Spinach -- easy to puree, but all that spinach turns into nothing



• Apples -- for someone who doesn't like the taste or smell or raw apples, peeling these babies bothered me but I persevered. Pureeing was easy. Mr. Meh loved them.

Pureeing as an art form

Who knew that the color of pureed food is so pure and intense. Like having my own crayolas. It was quite an artistic experience. I felt like I should take artsy photos of each individual pureed veggie dollop against a white background and then enlarge and frame for some cool photos.

Carrots are an intense orange. Sweet potatoes also organge but a bit more muted. Peas are bright, bright green. Spinach is very dark green, and broccoli are mid-green with some added white, making it quite mute. Apples are kind of light and not memorable. And cauliflower is of course a pure white.