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.
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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