My Baby Keeps Growing

Caston turned 4 months old recently and I had to pinch myself. (How has it already been 4 months...)

(PHOTO: Daddy and Caston after a recent fishing tournament.)

Everyone told me that time would go fast this first year, but I had no idea. He's rolling over like a champ, talking up a storm, grabbing toys and playing, holding his head up and just recently started eating solids. Before long he will be crawling and then I will really be in for it.

I was at the grocery store last week and a woman complimented on how handsome Caston was. She asked me how old he was and I told her "4 months." She said he was so little to be that age and I said, no he's right on track. She then asked me how much formula he was taking and I told her none and smiled. She then proceed to tell me that since he was so small that I needed to not breastfeed and that women that breastfeed their babies "starve them."

Hummmm.....breath, breath, breath.

I took my long breaths, counted to 5 and said smiling, "thanks for your "unwanted" advice." Then walked off and continued my shopping.

For everyone out there that thinks they know best when it comes to giving advice to new mothers- mind your own business. Mothers get enough advice from family, they sure don't need it from perfect strangers in the grocery store.

I could have told that woman that she was in need of some eyeliner and a decent dye job on her hair - but I didn't. I just smiled, thanked her and went on my merry way.

For all mothers out there - you are number 1 in my eyes and your kiddos. Ignore those advice givers...they aren't worth your time.

On a lighter side...here's a new recipe that will put some "jazz" in those plain old pork chops.

Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.