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Saturday, August 23, 2014         

The Little Foodie

If chocolate lava cake was the courtship, one-pot chili is the "It's Tuesday night, we've been married for 10 years and I'm in no mood to impress you" dinner.

Fruit really needs no introduction. I often see recipes for strawberry salads, raspberry muffins and mango cobblers and ask, “Do these taste better than the fruit itself?”

With more channels devoted to cooking, restaurants opening by the dozens, thousands of blogs dedicated to food, slow food movements, local food fanatics and new cookbooks on every cuisine and technique, it’s not surprising that the world of baby food has gone gourmet.

Lettuce, I'm breaking up with you. I've been unimpressed with your weak flavor, your soft crunch, your general soggy nature after a quick rinse.

My mother was born in Japan, came to the U.S. when she got married and now she takes trips back whenever she can. I suspect it’s partly just an excuse to feast on Japanese foods every day and every meal. She calls me to brag and sends cellphone photos of mouthwatering kaiseki meals.

Kids usually know that “nutritious” translates literally to “that pile of stuff on the side.” Vegetables often lose our focus because we’re spending our time on that main dish, when we suddenly realize we’re lacking the green.

I started working again after a semester of maternity leave, and on the very first day I was surprised to find the dinner hour sneaking up when I had no plan in sight. My plan soon became takeout curry, and even that ended up being a late dinner.


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