(Lets face it kids are full of honesty, they say it as they see it. This is a new column written from the ‘HONEST’ observations from our children. It touches on all aspects of the process of growing up and how we as parents can improve ourselves from a child’s point of view).

 

 

 

 

 

BORN FREE!!!

 

 

So guess what!?!...I’m on the move now, this is terrific, I can bottom shuffle my way around the room and nothing less than one foot below the room is safe from my hands. Take cover world I’m on the attack.

 

The other day whilst Dad was watching his favorite MMA wrestler Antonio Silva do his stuff on the UFC I shuffled myself over to the T.V to show Dad my prowess, I changed the channel, just as wrestler Silva had his opponent in a headlock.’ Look Look at me Dad I changed the channel, aren’t I so clever?’. An exasperated Dad leaped into the air, I don’t think Antonio Silva could do that. ‘Where’s the remote?’ Dad shouts. 

 

Mum’s carefully arranged cushions are thrown higgly piggly, while Dad in a frantic panic searches for the T.V remote. I think Dad’s into mime. His careful capture of how many emotions a man can display in a few seconds is Oscar worthy. From enthralled voyeur to exasperation to panic to anger to dismay (as he missed the match) to final reluctant acceptance is truly amazing.

 

I’m witnessing ‘Les Miserables’, Asian version. I watch from a corner, mouth open, drool fest galore.  See I changed the channel Dad, do you think I’m Rhodes Scholar material?. He takes one look at me ‘This baby needs a playpen’ he tells Mum.

 

Fine cage me, you can capture my body..but you can never control my soul, my mind will always roam free and wild..ahh whatever all this bottom shuffling is making me tired. Time for a nap!!!

 

OH O, Mum’s been watching some of the cookery channels on TLC. She’s my mum and she’s the greatest, but she’s no Nigella I must say. We sit down to one of Nigella’s latest creations though her’s wasn’t green, mushy with burnt bits in it.’ Sorry I burnt the onions!’ Mum says, ‘BUT its okay it will just add flavor’. I get my own dollop, since I’m getting bigger I can eat mushy food now..whoopeee..though this stuff scares me.

 

 

 

 

Big Sister conveniently drops her share in the potted plant when no one was watching and I dribble my way throught the green alien food, it’s the least I could do. Mum gives me her winning smile I’m still her hero!!!

 

 

 

 

Expert Advice – Babies on the move

 

 

 

Most babies learn to crawl between the ages of 7and 10 months. Your baby may opt for another method of locomotion around this time, though – like bottom shuffling (scooting around on her bottom, using a hand behind and a foot in front to propel herself), slithering on her stomach, or rolling across the room.

 

Don't worry about her style – it's getting mobile that's important, no matter how your baby does it. Some babies don't crawl and move directly to pulling up, standing, cruising (furniture walking), and walking.

 

 

Expert Advice – Baby proofing your house

 

 

Babyproofing your house is a very important step to take once your baby starts to crawl. Experts say that children between the ages of 1 and 4 are more likely to be killed by fire, burns, drowning, choking, poisoning, or falls than by a stranger's violence.

 

The most effective way to ensure your baby's safety is to take a baby's-eye view of your home. Get down on your hands and knees and see how things look from down there.

 

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Expert Advice – Baby food solids

 

 

Most babies are ready to start eating solid foods when they're between 4 to 6 months old. Why? Because in order to eat solid foods, an infant needs good head and neck control and should be able to sit up.

 

When you begin to introduce foods to your baby, start with a single-grain baby cereal (iron-fortified rice cereal is usually the best choice) on a spoon before moving on to pureed fruits and vegetables. Introduce only one new food at a time and wait several days before starting another. This will give you a chance to see if your baby is allergic to the new food.

 

 

 

 

 

 

By Mayuri Jayasinghe