Baking Up Some Fun

Today I baked some cookies. Big deal, you may be thinking, but first of all let me confess that I am a lousy baker. I consider myself a pretty decent cook, but the precision and attention required for successful baked creations does not mesh well with my lack of patience in general. Some ancient Scottish ancestor of mine had a heck of a gene that stuck around in my DNA, and consequently I have a problem with being told what to do, I don’t like to follow directions, and I just generally prefer to do things my own way.
So the fact that I actually (or accidentally) created cookies that baked to the right consistency and tasted good is the equivalent of a gold medal in my book. Oh, before the Honesty Committee shows up to audit me, did I mention that I had some help? Yes, Little P. is probably the rightful recipient of said medal, as he did most of the work and I just did most of the dirty dishes.
I try to cook regularly with my 4 year-old. We both like creations beyond the standard cut and bake cookies, processed packages, and mindless box mixes. His knowledge of food variety and interesting ingredients is impressive, even by adult standards. On a recent trip to Whole Foods Market, I heard him inform the produce manager how to prepare Lacinato kale that night for dinner (Oven roast with olive oil and kosher salt, natch!).
Today, while baking, I filmed the live action with my son for posting on our YouTube channel. When I went to later view and edit, I was pleasantly surprised at what I saw. I know I have been teaching my son many different things as we enjoy our time in the kitchen, but I was floored at the diverse information actually covered while casually baking.
While combining ingredients for our Calabrian Chocolate cookies, we discussed amongst other things, the following subjects:
Addition: 2 oranges plus 1 oranges equals 3 oranges
Fractions: 2 of the smaller ½ cups will make 1 whole cup
Consistency: Grating one whole nutmeg down will make it into smaller, soft pieces
Numbers: Setting the oven buttons to temperature
I also laughed my tail off watching my son boast about his skill level, tasting bites of everything, using his shirt repeatedly as a napkin, getting bossy about his rights as head chef, and generally pulling the puppet strings on me. He is a natural charmer who succeeds in getting what he wants most of the time. He is overall, a really good kid.
I started this blog wanting to encourage people to bring their kids into the kitchen for so many reasons: teaching various concepts, building their self-confidence, and connecting our generations. But I think I am going to finish this article by saying, bring the kids into the kitchen for a good laugh and some serious fun! That’s what it’s all about isn’t it?

Feverish for Fungus

My husband returns from work late one evening, his eyes lit up with excitement. “Look what I found on the way home!” he laughs, holding up his prize for the world to admire. I examine it dubiously; it is a lumpy, dirty, oversized hunk of fungus picked off a tree and now being caressed with love and pride. Yes, folks, this is the season when my husband contracts a bad case of Wild Mushroom Fever.
Throughout the seasons, I see Big P. recall that bit of Italian DNA coding that innately tells him what to harvest and when. These gathering lessons come from my father in law, who learned it from his dad, and so on. In the previous generations case, foraging was a survival skill; times were lean in Southern Italy, meat was a luxury and people turned often to the land and what it naturally provided. Learning which mushrooms were safe to eat, where and when to find them, and the best ways to prepare them was as basic for them as knowing how to open the refrigerator is for us.
Sustainability is what this is really all about; using what is offered to us in a humane and mindful manner. It intrigues me that this ancient lesson is suddenly so trendy. We obviously had to forget this lesson for it now to be resurrected. Why did we let this one go? It is so important to respect our resources, not abuse them, and I want to be sure my child understands this, so the message is not forgotten again in his future.
In Calabria as a child, my father-in-law learned to take only what you are going to eat and leave the rest for later; the bounty must not become depleted. He was taught ways to use all the possible parts of a food source: stems from the wine grapes became grappa for toasting special occasions, tripe carefully cleaned after butchering was a delicacy appreciated, and picked over remnants of a mushroom were boiled into stock for future soups. Respect for Mother Earth was taught to his generation earlier than walking. Ask any Italian born immigrant about planting, growing, and harvesting and absorb some of this respect yourself.
Teach your kids where their food comes from, and I don’t mean the supermarket. Preach caution when using our earth’s resources. Sustainability is the only sure way to pass on these gifts to our children. View the world through Italiano eyes to appreciate and value all it offers. And when you are walking in the woods this autumn and look up, don’t be surprised to find my husband high up in that tree, happily under the spell of fungus fever!

The mushroom pictured above is Hen of the Woods, a.k.a. Maitake. Italian's call it Nassa.
To learn more visit: The Forager Press.
Big P.’s Favorite Mushroom Recipe:
*Use white button mushrooms or morels as a substitute*
Clean and cut the Nassa into approx. 3” pieces.
Place in a frying pan over medium-low heat and cook until the water is removed: about 10 – 15 minutes.
Drain the water out of the pan, add 1T. olive oil and return the mushrooms to the pan.
Sauté the Nassa over medium heat for 5 minutes until they begin to brown.
Add salt and pepper to taste and a generous helping of red pepper flakes.
Stir and sauté 2 – 3 additional minutes until flavors are blended.
Serve as a side dish for any of your favorite meals.

Variety is the Name of the Game

Well another year has come and gone. Little P. turned 4 this month and even though I am constantly warned how quickly it all goes, I am amazed at the whirl of activity that is another year in my child’s life.
As he has gotten older he has become more fascinated with the concept of the birthday. We have gone to many parties this year and now my son is able to equate these festivities with his own impending special day. The interesting challenge is making him understand that we are not incorporating all aspects of every bash attended into one big Mega-Party for him!
We have gone to some spectacular parties this year. The circus with carnival games, bumper cars, funhouse and a complete array of carnie food springs to mind- what a crazy blast! His favorite cousin, Miss Bella Baby as I call her, had her 5th birthday a week before his own. She always has a tremendous party by virtue of the in-ground swimming pool in her back yard… something I am not investing in!
But there have been some other, less expected touches that I am pleased to see at these sugar fueled festivals of fun. Forget hot dogs and chips, we are talking fresh new ideas that make kids’ party foods edible for all of us.
The party circuit this year has found us noshing on Puerto Rican rice and beans, sushi, and a beachside buffet to boot. Miss Bella Baby’s party had a popcorn machine for snacking, a luscious tomato salad fresh from the garden and a beautiful bowl of edamame beans alongside the pasta and pizza buffet. Little P. had a ball treasure hunting at his twin cousins’s pirate party, while I enjoyed the jackpot of sliced watermelon, fresh baby crudités, and hummus dip.
There is so much fabulous cuisine out there it can be boggling, so start with your little one’s favorite food, and then find a twist on how to serve it. Many of the kid-favored veggies are available in multiple colors and sizes. For example, heirloom carrots grow in a rainbow of maroon, white, gold, and orange. Serve the baby size with a tzatziki-style yogurt and cucumber dip, and watch them dissapear!
If rice or pasta is a favorite, why not try a new preparation? Arborio rice balls can hide tiny bites of flavor in their middles, like peas or prosciutto. Pasta cooked with herbs and veggies makes a tasty addition to a frittata. Sushi rice with your child’s choice of fillings roll up into fun logs. Raviolis, fat with gourmet stuffings, can be speared with raw pepper toothpicks, and Latin inspired rice and beans are wonderful folded into a quesadilla. With unlimited taste options out there, we just need to get our creative juices flowing past the usual to explore new territory.
Kids like to be involved, so turn on those little idea-factory heads; you may be surprised where their food thoughts can lead you. After a birthday dinner of sushi, Little P. and I decide his party the following day will have a “Make Your Own Pizza” theme. The choices for our toppings-- a mélange of yellow, red and orange peppers, crushed pineapple, sliced mushrooms, chopped sausage, and slices of pepperoni. I grilled the crusts that morning, and then dished up a giant bowl of sauce, a mound of shredded mozzarella cheese, and spread it all on the table.
Each kid got a labeled paper plate (so pizzas don’t get confused) built their pizza, and gave it to the chef (me!) to cook. A quick heat in the oven and I cut and served them a custom creation. They were a big hit! Even the pickiest eaters found something to nibble on. After all they made it, so therefore they eat it—the smartest reason to get kids into the kitchen!
Forget the boring, forget the routine, and forget the cardboard cutout birthday party. Remember that a “variety show” is an event where unexpected surprises occur…and isn’t that what can make a kids party so memorable?!?

Is Mama Happy?

My brain feels dehydrated. This last week of summer has been a whirlwind. Want a sample? Preparing Little P. for his return to school. (“But, Mama, I don’t want a new teacher!!!!”) Cramming in last bits of free time before the schedule takes over. (“We only have five more days to play--get outside and have fun!!”) Beating back every other parent out there for the "chosen" backpack. (For the record: I had my hand on Batman first.) Returning the house to some type of routine and sleeping pattern. (Does anyone actually sleep out there?) 

Why don’t I just cure cancer while I am at it?
I am sitting on the patio this beautiful cool September evening, a glass of wine in my hand, little guy (finally!) in bed, and pondering the exact answer to my husband’s question: “What’s wrong honey?”
The quick answer is that I need some time to recharge the batteries. I freely admit to being a perfectly happy selfish person. Before I come off sounding spoiled, please let me be clear it is a healthy selfishness that I speak of. If I don’t feed my inner desires creatively, intellectually, socially and entertainingly I will not be able to give much to this world as a mother, wife, productive person, or friend. The old maxim “If Momma ain’t happy, ain’t nobody happy.” is probably one of the truest ones I know.
Thankfully, my son and husband are happy to see me make myself happy. I regularly run off with friends for visits, incorporate the family into outings designed around me, or just take off alone. Trips to the Boston Museum of Fine Arts, every Starbucks in New England, East Boston’s Santarpio’s Pizza, Nashoba Valley Winery, The North End's Little Italy, the Sudbury Public Library, girl's night-out, an Earth, Wind & Fire concert, shoe shopping (natch!), and the occasional hair show all make regular appearances on my iCal and keep me feeling fulfilled.
But this evening, the answer to Big P.’s concern is not that easy. I think what I am missing are the simple, quiet moments I enjoyed so much with my son at the beginning of this summer vacation. We had no need to plan time together; it was just there, in abundance. Days were leisurely, and we enjoyed the lack of a schedule. I am trying to recall when was the last time he and I cooked together--has it been a couple weeks?!? Lazy summer meals don’t require much prep, and consequently we have done less in the kitchen.
I miss my Mama’s Boy moments, I miss being in the kitchen with my little sous-chef, and feel better just realizing what this brain-melting malaise has stemmed from.
Tomorrow, we will bake a cake. I can stand behind him as he works the batter and get a little snuggle. We can laugh over flour smudges and I can marvel again for the ten zillionth time, how my son’s smile can fix the woes of my world. We will spend an hour in the kitchen, not sticking to any schedule or routine, just being together, creating together, making food and memories together.
I get up to head back inside and tell Big P. not to worry: I have reflected, worked it out and pulled myself back from the brink. I am not often in a funk and now that Mama is looking happy, he feels better, too.
“What was the problem?” he asks.
“No problem,” I reply, “I just needed to work out a plan on how to lose my plans for tomorrow.”

Italian Lovers

We have visitors in our midst... Big P's cousin from Italy is here for a month of touring the U.S. and celebrating his recent marriage. Cugino and his bride are both lovely people; well educated, funny and truly a joy to spend time with. The added bonus is the secret glimpses we get into their everyday Italian lifestyle. A lifestyle where family, love and food are all treated with equal respect and devotion.

One early August evening finds us outside in Auntie's blooming garden with Cugino's closest 80 or so relatives, all congratulating the two on their wedded bliss. This house party is like none you will find in the typical American home. The food, of course is ridiculous, a colossal centerpiece big enough to end world hunger and still maybe have a snack for later. Home cooked, homegrown, and humble in its fabulousness, there is no meal that is better than one created by several generations of family. This is the typical expectation of an Italian party, but as I circulate among my adopted family, I take note of the peripheral activities.

One corner of the bluestone patio is carved out with a bocce court. The kids all take turns making their own games; older cousins supervising and trying to keep order while the youngsters narrowly avoid concussing someone with the palino. Each child is included, all whims are vocalized, and harmoniously incorporated. The United Nations could learn something here. When the games get old they will all tear around the house at raceway speeds, until finally, the gas will give out and pajamas are grudgingly put on.

Nonnas are gathering the little, sleepy bundles up and making their way to comfortable chairs and corners under the fig trees. Each child gets undivided attention and love from whoever may be holding them, and maybe a special lullaby sung in a language not from these shores. Who can resist? Eyes close and little breath softens. Nonna is fulfilled, Mom and Dad have a quiet respite and bambino has sweet dreams.

An aging Romeo is making his way around the courtyard, dispensing gardenia blossoms picked from a tree to all the young moms. The courtly gesture makes us feel pretty and girlish, and restores his memory of the glory days. His envious compagni down a shot of grappa to his health- salute! One bella-mama tucks the blossom into her decolletage... ah, that catches her husband's eye and a quick wink confirms his love. The Italians are nothing if not lovers...

Lovers of food which is enjoyed as a primal gift for the senses. Lovers of family as the center of all that is good and right in this world. Lovers of romance as the thread to tie this package together and make it worth opening up in the first place. Do yourself a favor: channel some Italian love in your home tonight. It will be worth it, I promise.

Couscous to the rescue!

It has been more time between posts than I would like and I am placing the blame on Mother Nature. It is so hard for me to get past the overpowering laziness of late July weather in New England. Shuttling between the frosty cool, indoor air and the heavy, hot blanket of our humid outdoors is frankly exhausting. And after a day at the salon bleaching blonde's and supervising the creation of green mohawks, the last question I want to hear when I get home is "What are we doing for dinner?"

How about ordering out? Or letting Little P. fend for himself why I collapse on the couch with a cold, wet drink of something sporting a parasol? No... one of the better qualities of having this insolent Scottish blood is the pride that forces me to put on my "big girl britches" when times are tough and get up and get back to reality. So I compromise by spending approximately 15 minutes of time preparing a cold centerpiece dish and supplement with any of the fantastic options made available with our grill.

Grilling is easy on your sapped energy, and every protein, vegetable or fruit source can be worked to magical results. If your skills need a refresher, the Internet has more grilling web pages than I could count. The one tool I would personally recommend is a grill wok/vegetable basket. It allows for you to successfully cook those pesky smaller foods that would otherwise fall between the grill slats. So enough espousing about that; what about that centerpiece?

It's a bird, it's a plane, it's... couscous! Yes, these little rolled balls of semolina wheat are actually my "superhero" food for the summer. Why? Well they lend themselves to a myriad of flavors, cook quickly (5 minutes) and are delicious served at room temperature. Follow the directions on your quick-cook brand, and while the little pearls sit for their steam, grab a serving bowl.

Now is the fun: pick your ethnic flavor for the evening. French? Sicilian? Tunisian? Oriental? All can be interpreted by chopping and slicing in certain ingredients and finishing with an appropriate dressing. Toss in your cooked couscous last, and place on the table. If you are feeling really rejuvenated you can finish your meal by incorporating your flavors into your grilled items with ethnic sauces or accompaniments. 

Hows that for turning tired into tremendous?!? Although I am still wondering where that parasol punch is.....

SUPERHERO COUSCOUS

YIELD: 3 - 4 servings

Prepare 1 cup dried quick-cook couscous according to package directions

NOTE: I purchase whole grain varieties of couscous

*Choose any mixture of the ingredients from your flavor choice below; chop, shred, slice or crush as necessary to be small enough in size to be compatible with the couscous. Mix ingredients in a serving bowl with their dressing and add in couscous. Fluff to combine and serve.*

FLAVORS OF SICILY

Anise, Capers, Fava (broad) Beans, Garlic, Olives, Red Onion, Tomato, Yellow Raisins, Basil, Lemon Zest, Mint, Italian Parsley, Rosemary, Red Pepper, Sage, Parmesan Cheese: mix with 1/4 cup olive oil & 4 teaspoons lemon juice or red wine vinegar, salt & pepper to taste

FLAVORS OF TUNISIA

Red Bell Pepper, Cucumber, Garlic, Oil-cured Olives, Onion, Tomato, Cinnamon, Cumin, Cayenne, Mint, Flat Leaf Parsley, Tumeric, Pistachios, Yogurt: mix with 1/4 cup olive oil & 4 teaspoons lemon juice, salt & pepper to taste

FLAVORS OF FRANCE:

Asparagus, Garlic, Mushrooms, Shallot, Tomato, White Beans, Dijon Mustard, Flat Leaf Parsley, Tarragon, Thyme, Rosemary, Real Bacon Bits: mix with 1/4 cup olive oil & 4 teaspoons red wine vinegar, salt & pepper to taste

FLAVORS OF THE ORIENT:

Bok Choy, Cabbage, Carrots, Peas, Pea Pods, Scallions, Sprouts, Cayenne, Ginger, Hoison Sauce, Soy Sauce: mix with 3 Tablespoons of sesame oil & 3 teaspoons rice wine vinegar. If using Soy Sauce do not add salt.

FLAVORS OF GREECE:

Capers, Celery, Chickpeas, Cucumber, Currants, Green Pepper, Onion, Olives, Potato, Tomato, Dill, Mint, Oregano, Rosemary, Sage, Thyme, Feta Cheese, Sesame Seeds: mix with 1/4 cup olive oil, 2 teaspoons red wine vinegar, 1 clove crushed garlic & 1 Tablespoon plain yogurt, salt & pepper to taste.

The Flavor of Fireworks

The Fourth of July weekend finds our family at my parents 1813 Federal style home in the village of Kennebunkport, Maine. The quaint harbor town boasts bucket loads of seaside fun and plenty of patriotic activities. Little P. has been eagerly anticipating the excitement of our country's "big birthday party" and the requisite spoiling that his grandparents promise, while my husband and I await the next food adventure at our favorite restaurant, Bandaloop.

The food scene in this sleepy Maine town is actually quite cosmopolitan, with a relaxed and easy going current beneath the cultured veneer. Bandaloop, owned by chef Scott Lee, is as I mentioned one of our favorite restaurants. Anywhere. Period. Delicious fresh food ingeniously prepared, a carefree ambiance, and the fact that it works kids food into the mix is a bonus. Inspired but still appealing to youngsters, the kids menu doesn't have a bowl of Day-Glo orange mac-n-cheese in sight. The friendly and accommodating staff makes guests feel at home while dining with their young one, and even provides a basket with interesting toy choices for our son to survey while Big P. and I chat over a glass of excellent wine.

Our festive Fourth meal left me with mouth-watering memories of a cold watermelon, basil, and ginger soup, sugared jalapenos gracing our quesadillas, and my child helping himself to my husband's seared tuna steak laced with caviar. He then decided to wrap up some delicate caviar pearls in a spinach leaf pilfered from my salad and declare he loves caviar the best. "Can we get some more?"

After filling up with a mango fruit crisp, our evening ended with a family cuddle/huddle on the restaurant's balcony, overlooking Dock Square. As the cool salt air filtered in, we discussed our plans for the morning; clamming bright and early out on Cape Porpoise's mud flats and then visiting the Farmer's Market in Kennebunk to pick up whatever was fresh as an accompaniment for all those steamers we'd have at lunch. (The choice was a delicious wild arugula salad with fresh goat cheese!)

As we began to dreamily snuggle together, a BANG woke us from our food stupor: Fireworks! Little P. has been waiting his whole three years of life to be old enough to stay awake and see them up in the sky! What excitement! What wonder! As always, experiencing life through the eyes of your child sharpens every detail and brings so much more into fresh focus.

We ooohed and aaahed at the brilliant lights out over the ocean, and then in a last furious flurry, the spectacle fizzled away until next year. We carried our boy the two blocks home to bed at my parents home, bantering quietly over our evening together. 

"How did you like this special Fourth of July night, honey" I asked? 

"Good, Mama," he replied sleepily, "Fireworks are delicious". 

The flavor of that evening will stay with me for years to come.

"I Make It!"

The kitchen has always been a respite for me, a room where comfort is found in recipes and routines, and tastes of excitement are carefully measured out by spoons and cups. But now that three and a half year old Little P. has commandeered the room, he takes a more free-spirited approach to our mealtime creations.

Yet some things still require a bit of order for success to be achieved. Baking is one arena where "winging-it" isn't advisable, but my son doesn't care about precision during meal prep and will demand "I Make It!" so I need to allow opportunities for fun, while still following the recipe rules.

The best baking idea of late is my "Wet Bowl" and "Dry Bowl" approach. Take the opportunity to identify which ingredients fall into each category and lay them out before little hands begin. With everything in easy reach, allow your young chef to measure things into their respective bowls: wet or dry. Of course you may need to assist with pouring items into cups and spoons and cracking eggs, but let the kids do the majority of the work. They make a meal and they take pride in a job well done!

Once each bowl has it's proper fillings, mix as directed. Most baking recipes are forgiving enough that you can work the bowls separately and combine them just once at the end. This alleviates the problems that can occur from overworking doughs for breads and cakes; let your young Mix-Master stir that dry bowl to his heart's content, a quick incorporation with the wet ingredients and your bread will still rise nicely.

Besides fostering self-confidence, independence and an interest in wholesome foods, the amount of peripheral knowledge imparted through cooking with kids is limited only by your imagination. Counting, numbers, fractions, measurements and volume can all be explained at a basic level to every age child. Speech and linguistics are expanded and perfected with repetition. Ingredient functions are always interesting; leavener's, sweetening's, flavor's and such- Who doesn't want to know how these things work? If Mom & Dad need a refresher, Harold McGee's On Food & Cooking and The Curious Cook are two tomes that really are the bibles of food and its functions.

One of our favorite baking activities is making waffles. I love to add in whatever fruit can be found seasonally and balance with spices suited to the flavor. As odd as it may sound, zucchini, carrot, sweet potato and corn are vegetables that can also work well with fruit in a sweet waffle. Today, strawberries picked at the tiny Land Sake Farm in Weston are combined with fresh grated nutmeg and taste decadent at this time of year! The recipe below should leave you with some extras; cool them on a baking rack, then tuck them into a freezer bag and store in the freezer for up to two weeks. A quick reheat in the toaster oven is all it takes for you to have fresh waffles any morning you want!

"I MAKE IT" WAFFLES:

Yield: 8 - 10 waffles depending on your waffle iron size

DRY BOWL:

2 cups whole wheat flour (I like King Arthur's White Whole Wheat)

1/2 cup spelt flour or corn meal

1/2 cup loosely packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

Spices / Flavorings: 1 tsp. dried or 2 tsp. fresh: your mixture of choice (think cinnamon, nutmeg, cardamom, ginger, allspice, lavender, mint, coconut, ground nuts or seeds)

WET BOWL:

1/4 cup citrus juice or one large lemon/medium orange freshly juiced

1 tsp. fresh grated zest (match to juice of your choice) or 1 tsp. vanilla for less citrus flavor

2 Tablespoons melted butter

2 Tablespoons canola oil

1 large egg

1 1/2 - 2 cups skim milk (the larger amount if you are using cornmeal in your batter)

LAST:

1 cup of your choice of fruit/veggies: fresh, frozen, chopped, sliced, or pureed depending on your texture preferences.

Combine Dry Bowl ingredients well and set aside. Mix up Wet Bowl ingredients and then add into Dry Bowl. Mix together until all ingredients are incorporated. Add in the fruit. Fold lightly to combine, but don't over mix or all the fruit will disintegrate in batter. Heat your waffle iron thoroughly before cooking; use non-stick spray if necessary and cook according to your iron's directions.

Plant the Seeds of Tradition

Lucky Me! I married a man who came with a deep devotion to the home garden, handed down from his Italian parents and grandparents who grew food not just for consumption, but survival. The southern parts of Italy are wild and untamed areas. Living off the land was a necessity and a source of pride for my husband's people. Whatever they didn't grow themselves they either did without or found elsewhere, but not as readily as we do in America.
No super-giant-warehouse markets in those days; just a walk to the village to visit the outdoor mercato del villaggio where only seasonal and local foodstuffs were sold and always of the best quality. Many people in rural Italy still live like that today, and with the explosion of Slow Food, an organization born in Northern Italy that celebrates the pleasures of traditional and local foods, my husband's humble Calabrese heritage is suddenly quite in fashion.
Post-marriage in our new home just west of Boston, Big P. taught me how to grow a smattering of tomato plants in the summer months, along with some favorite herbs for fresh salads and cooking. We happily established our gardening routine and ate well but never thought too much about it. We did the work, which was minimal, and enjoyed it simply because it was delicious. And did I mention healthy? Yes, there are the nutritional benefits to growing your own food, but there is also something so relaxing and therapeutic about puttering around, caring for something that will care for you later when it's harvested.
Once our son made his entrance, my maternal instincts rushed up to the surface. I want the best for my child, and the best food is fresh and very often local. Why buy apples from Chile when the best McIntosh's are grown right here in Bolton, MA? Pick it up down the road or bust out the passport, what a choice. Call me crazy but I want my son to enjoy what food tastes like before it gets Frequent Flier miles.
The first summer when Little P. was 8 months old and ready to munch on beans, I planted some of my own. His fat fingers grabbed up some seeds to toss in the ground and the torch of family tradition stayed lit. The beans sprang up so quickly and with such vigor that I was encouraged to try different things, and then still more, and now on our fourth summer together I am rationing out yard space at a premium to accommodate everything we want to grow.
I start by making the furrow, divvy up some seeds and then we get them into the earth. He pig-piles seeds on top of each other while my husband and I neatly plant and surreptitiously re-spread some of his. We don't fret too much over the perfection of the planting, nature always seems to work it out. We mark our plots with a picture and the word for each plant; plastic plant markers with a permanent pen will last longest for the season. Little P. loves to finish by decorating his garden with favorite treasures; shells, rocks, cool sticks!
Then comes the unexpected pleasures of gardening with little ones. Every kid loves to water plants and themselves in the process and watch their little seed grow. To care for it and then have the opportunity to taste the fruits of their labor may be an almost lost skill, but one worth teaching your children.
We eat all this lovely produce with such ease because it is so accessible, just a step outside our door, make a quick pick and enjoy. No driving required. When a "picky eater" has come to play, we often find them in our back yard happily plucking up cherry tomatoes or popping peas. Pickiness forgotten because after all this is fun food, not forced food.
If you'd like to try this at home, I recommend easy growers like beans, peas, radishes, lettuces, beets, any of the chards and most herbs. All are fairly reliable and will generate big excitement when the first seedling pops up! Consult your local garden center or library for more, and very soon you too may be happily experiencing the ancient tradition of growing food for your own eating pleasure.

Things that go squid in the night

OK, I admit it: when faced with certain foods, I'm still a slightly squeamish eater. I know, not the thing to start off a blog about healthy eating with, but the truth must come out. The strange, unusual, odd or unknown still produces my inner child reaction of "Icky!", now I just have enough grown-up manners not to show it!

Not such a great trait of mine, huh? Is this a parental gene I hope my child inherits- no way! So many times we forget that "children do as they see and not as they are told", and too often they see us passing on our own food prejudices. I try to approach all foods with a clear and open mind and allow my son to decide preferences for himself; sometimes the challenge is easier than others.

Big P. had just returned from a late night fishing trip... or should I say squidding trip? Perched at the Woods Hole dock on Cape Cod at midnight, my husband, a group of friends, and the resident old-salt all stared down into the night sea. Someone flashed a light, and look! There they were!! Squid in clumps followed the light like a moth to the flame, and just as fatally were drawn up from their cold ocean home.

Squid season is short here in New England, a few weeks at best and some nights are more productive than others, but Big P. returns with a nice bundle this time. In the morning instead of toothbrush routines, my 3 1/2 year old son wakes to the excitement of cleaning the squid with DaDa. His little fingers are in charge of rinsing after DaDa discharges the ink; which is saved for later and added to homemade pasta for briny flavor and it's unique black color.

They are having so much fun! Flapping the squid fins like bird wings, flipping around the tentacles in the sink and generally making a happy mess of my kitchen. So why do I look at this calamari cutie of mine just enjoying the moment and feel only slight nausea at the rawness of it all?

Food does not start out in a box. It is not born in a bag, package, carton or deli case. We need to show our children the beginning of the chain sometimes, and let them respect it for what it is. Big P. explains to our son that when we go fishing, we only keep things that we intend to eat and the rest gets released for another day. Simple show and tell lessons of sustainability, and involving him with the squid make the best impressions on our young one.

While I supervise Little P. concocting a bowl of olive oil, fresh squeezed orange juice, dried oregano and orange zest, my husband does the knife work on the calamari. Slices will sit in the bowl for about 30 minutes, and then get a quick turn out on the gas grill. Sprinkle with salt and pepper and viola! Breakfast is served!

As our little guy digs in greedily, I still try to contain my roiling belly, and put on a happy face. So I don't eat calamari- big deal. It is a healthy, real, delicious (so I'm told) food, and why should my son not like it? Everyone is different and that is OK, and I need to allow my child to be different from me in his food choices. He picks up a dangling, wiggly bunch: "DaDa is this the tentacles?". He gets an affirmative answer and the squiggles disappear down his little throat as he proclaims "Yum!!".

Yeah- right, yummy, squishy squid.... Put on the happy face Kim!!! "I'm glad you like your squid breakfast buddy" I say, with a loving, motherly smile. And you know what? I really am.

Welcome to parents, caregivers & all!

The "Cook-Up Kids" blog mission is to enrich children's lives by making a "real" connection with food- to create a natural culture for home life. Culture is defined as "the sum total of ways of living built up by a group of human beings and transmitted from one generation to another". Isn't that what we try to do as parents anyway??? Passing our ideals on from one generation to the next-totally cool!
I hope to provide simple insights on this blog to help every parent navigate the way through the nutritional day easily yet successfully. I am a real parent with all the same time restrictions during my day that everyone faces: namely not enough of it! I am also, however, a person who has taken some of the genetic traits inherited from mine and my husband's ethnic backgrounds and turned them on their heads. The eclectic cultural combination of Scottish stubbornness, Italian love of family, and American ingenuity have helped me to be creative about making things work out, even the tougher things about being a parent, like getting kids to eat good food.

Healthy, delicious, real food is one of my "absolutes" of parenting, approached with the same matter-of-fact attitude used to teach my son about safety. I am not going to neglect teaching him one of the most important ways he can keep his body safe- by learning how to take good care of himself.
Our U.S. government has labeled this current generation of children as the unhealthiest ever, their chances for developing a preventable adult condition such as heart disease, obesity, diabetes, cancer and more is alarmingly high. Agencies as diverse as the U.S. Department of Agriculture, the International Association of Culinary Professionals, the American Academy of Pediatrics and many more all agree we must provide our children with a strong foundation of good health to combat the future predicted for them. As with all things learned, beginning at a young age makes the task easier.
My husband supports these ideals, his enthusiasm for la dolce vita "the sweet life", has been the foundation upon which so much has been built these years together. It is fitting that his Italian heritage and my Scotch tenacity have combined in the American melting pot and inspired us to create and foster a food culture within our home. By laughing, learning, and loving the rituals that feed and sustain us we also lay the groundwork for our little one's lifetime. I invite you to join me and take your best shot at cooking up your kids chances for a long, healthy and happy life!