So, baby’s teething – again.  Frankly, we’re very lucky because there’s no real ceremony to the appearance of each tooth.  The first one was a surprise, but all the ones afterwards (he has 6 now and is going on 7) have shown up with nothing more than a lot of drool. Now, though, his gums are a little red and his fingers rarely leave his mouth – classic teething signs.  Plus, he balks at anything hard hitting his gums.  He’s not miserable, but something’s definitely up. Last night’s dinner was an act of compassion.  He’s starting to shy away (more like ‘boisterously recoil’) from the mushy, pureed stuff and definitely wants whatever Mom and Dad are having for dinner.  Last night, though, we were having things that weren’t really appropriate – chilli-lime pork tenderloin (too spicy – maybe even for me), homemade tortilla chips (too hard) and broccoli coleslaw (too raw). So, what’s a Mom to do? Naturally, I turned to the chicken default – I made garlic lime chicken (I made mine with boneless, skinless chicken thighs, though) cut it into bits, served it with a wonderful homemade guacamole cut with some ricotta (adapted from this recipe) and bingo – a dish like ours, but without the hardness on his gums. We dipped the chicken into the guacamole and he delighted in the fact that he could eat something that resembled our dish! Some meals are a raving success and some are just sustenance – this one fit squarely in the former category.  Add another dish to the baby repertoire!