Last year I wrote about being the character Sam of Dr. Seuss’s Green Eggs and Ham. I was just reading the book, in celebration of Dr. Seuss’s birthday, to my youngest son the other night. Then last night had a moment where I felt like I was again Sam-I-Am. My youngest is now seven years old and until a couple of weeks ago, broccoli was one of his favorite foods– not just one of his favorite vegetables, but of all foods. Until two weeks ago that is; now he’s decided he no longer likes broccoli. No, he hates broccoli. My logo is of him eating broccoli with a huge smile on his face. If he hates broccoli, I think, I’m done for. But I remember what my mother said she learnt from Dr. Spock (not the Klingon Dr. Spock, but the baby book author that was popular in the 60′s & 70′s). She said kids will go on “jags” eating nothing but one food until they suddenly no longer want that food. I’m hoping this broccoli dislike is temporary.
Anyway, my youngest is already my pickiest eater by far. Well, when I made dinner last night, I took the vegetables I was going to use for a stir-fry and instead made a pasta dish. It had garlic, shallots, green onions, broccoli, purple cabbage, shredded carrots, shredded cauliflower, zucchini, sugar snap peas and chick peas with a little olive oil and stock. Number Two cried a bit at first then added ketchup (a trick a friend told him about and I said he could try), took a couple chickpeas out and ate most of it. My eldest ate all of it and declared it delicious. My youngest son refused to taste it. Wouldn’t eat a bite. I just said he wouldn’t get anything else until he ate it… or at least tried it.
While preparing to bake a Sticky Banana Toffee Pudding, I decided to share a few of my baking hacks; things to do to make baking easier and more successful.
You may notice recipes usually state ‘use room temperature eggs (as well as) butter’, but you may not have taken the eggs and butter out to warm up enough by the time you’ve started baking. It’s actually quite important when you’re creaming butter, sugar and eggs to not have butter and eggs that are cold. If you don’t have the ingredients at the right temperature it won’t cream properly. If too cold the butter will look like tiny pieces of rice in a puddle of egg stuff. And if you’ve melted it, it also might not bake properly. (Whereas in making pastry (crust) you do want cold butter.)
These tips will help get around the time constraints, so you can have warm enough ingredients.
Continued here: Baking Hacks
Last night I had a conversation about fats in milk … the other person and I were in agreement that full-fat milk, cream cheese, yogurt, etc. tastes so much better than the low-fat or fat-free versions. I added that we were taught in my family that it’s okay to eat/drink full-fat dairy as long as it was in moderation. They said they were as well— they were Greek. My family is from New Zealand and Germany. We were wondering if that was one reason, we stuck with the cultural norm. When I was growing up (and for long after) everyone around us (here in the US) was saying you needed to eat/drink low-fat dairy. My kids only have low-fat milks at school, where there is no choice.
Today, while spreading organic butter onto one son’s bagel and full-fat cream cheese on another, I heard on the radio about the latest studies (in a string of recent studies with similar outcomes) that those who consume full-fat dairy are less obese and also do not have higher incidence of heart disease than those who eat/drink low-fat or no-fat dairy.