Since Chris had his molar extracted on Monday, I decided to make some chicken jook/congee. While I would normally insist on making this with homemade stock, alas, I am not always that lucky to have it at home, so I got a quart of stock from Whole Foods and “Asianized” it. After 15 minutes in the Instant Pot on high pressure and a little simmering, it tasted pretty good, if I do say so myself. And not only that, Kaia has really enjoyed having it as part of her dinner the last couple of days. Even though she’s only been exposed to jook one other time, which was when we were in San Francisco last August, she still clearly loves her jook. She cleaned her bowl completely both nights she had it for dinner. Our nanny said she was extremely happy with dinner both times I had her serve it. I also made some masoor dal, and despite it being a bit on the spicy side, she has eaten that well today with red quinoa. So while she may be wavering on certain vegetables and “fritter” preparations I’ve been doing, it is very clear: she is still true to her Chinese and Indian roots.