Your future food critic’s got an adventurous palate and an appetite to match. Keep her taste buds tantalized (and your culinary skills in shape) with internationally inspired organic dishes from the new Baby Cuisine Cookbook. Seattle-based author Shane Valentine suggests this quick-and-easy recipe for foodies 7 months and up.
Makes 2 cups
1 15-oz. can garbanzo beans
¼ c. olive oil
1½ tbsp. fresh lemon juice (about half a lemon)
1 small clove of garlic, whole
¼ tsp. sea salt
¼ c. water
1. Drain the garbanzo beans and rinse in very cold water for one minute (this helps dispel the gases for baby).
2. Using a hand mixer or food processor, mix garbanzo beans, olive oil, lemon juice, garlic, salt, and water until well blended, about one minute.
3. Serve at room temperature with a gyro, tzatziki, or warm pita.
4. Store in the refrigerator for up to three days. You may need to add more water after storage to create desired consistency.
What: Curious kiddos discover the fun of mechanical engineering as they take things apart and look inside.
Why: They are the world; they are the future.
When: Tues., 9 a.m.-5 p.m.
Where: Imagine Children’s Museum, 1502 Wall St. (425-258-1006).
Tugboat Story Time
What: Introduce little skippers to fun maritime stories aboard the historic Arthur Foss.
Why: It’s a vessel adventure.
When: Thurs., 11 a.m.-noon.
Where: The Center for Wooden Boats, 1010 Valley St. (206-382-2628).
Night Exhibit’s Final Week
What: Pay one last visit to the nocturnal rodents, sloths, bats, and other creepy creatures at the soon-to-shutter habitat.
Why: See ya later, alligator.
When: Thru Feb. 28. Daily, 9:30 a.m.-4 p.m.
Where: Woodland Park Zoo, N. 50th St., b/t Fremont & Linden Aves. (206-548-2500).
Photo: Courtesy of Alina’s Cucina