Friday, December 18, 2009

Corny Cups!

Back to our cup theme, here's a non-fried corny dog substitute. It's not rocket science, just a cornbread mix put into the muffin cups and then a half or third of a hotdog dropped inside. Cook just like the cornbread would cook. They were a big hit!


This annoyingly out-of-focus shot shows one cut long-ways and one short-ways.



Peace, Love, and Dinner,

~HD

Mom of Fred and Ginger
Wife of Mr D
Cupper of Courageousness

Pretzel Turtles

Here's my favorite easy-yet-impressive candy for the holidays.

You need: Rolos (peeled), pretzels (the waffle kind, preferably), and pecan halves (toasted if you have time).

In the pictures below I've lined a cookie sheet with wax paper and then laid out as many pretzels as will fit. I suggest you space them out a little more than I did, but they ended up coming apart fine. Then, put a Rolo on top of each pretzel.




Put them in the oven at 300 degrees for 4 minutes. Take them out and immediately put a pecan half on top of each Rolo and press down.




They are addictive!


Peace, Love, and Candy,

~HD

Mom of Fred and Ginger
Wife of Mr D
Expert Peeler of Rolos

It's the Marinade, People

In a previous post, I wrote of the joys and delights of a slow-roasted pork butt. (To wit: Why Do They Call it Pork Butt if it's the Shoulder?) In said post, I wrote of how I marinade it in a marinade primarily made of sherry and then lots of spices, etc. Well, while I love the way this tastes, I really didn't think that it would be much different with a different marinade or (horror) no marinade at all.

Well, wrong. I am out of sherry and cooked a pork butt this week. I bought one of those injector marinades to try. First of all, I had a GIANT roast and after injecting all this liquid into it, it just cooked out and spilled over into my oven into a black, smoky mess-o-crap. But, the meat survived and would have been great - if only the marinade was great. Seriously, it wasn't. The flavor I like (and that's just me, I know) is, in fact, the flavor that the sherry gives it. I will not make this mistake again. But I WILL save the injector and try it with my marinade - but I will buy a smaller roast so that at least spillage will end up in the pan and not my oven.

Peace, Love, and Smoky Kitchens,


~ HD

Mom of Fred and Ginger
Wife of Mr. D
Future Hoarder of Sherry

Sunday, November 15, 2009

When the Going Gets Tough, the Tough Go to Costco

Mama's been sick. And when Mama's sick, it's much less likely that a meal will be cooked. So, Mama picked up a giant chicken pot pie from Costco because all that had to be done was the baking. An hour and a half of baking, mind you! If you've never seen the chicken pot pies that Costco offers, they are HUGE! They also cost almost $17.00. They have perfect strips of dough latticed on the top. I have always wanted to try one, but couldn't stomach paying $17.00 for it. But, really, it fed our family of 4 twice so that's not so bad.

The crust baked up perfectly, even after so long in the oven. It didn't give a recommendation to put foil around the edges, so I didn't, and it turned out it didn't burn. The sauce and vegetables were really tasty, but the chicken is what I'm always most worried about. I hate, HATE, the "chicken" pieces that are in frozen chicken pot pies, even Marie Callender's. They are chewy bits of weirdness. So, the chicken in Costco's pie was quite the surprise - it was strips of real chicken breast meat and I never got one weird bite.

Everyone loved the pie, so it was quite a family hit. I want to attempt to make one myself that doesn't have quite so many un-pronouncable words in the ingredients. Mine won't be quite so pretty, I'm sure, but hopefully everyone will like it just as much. I'll keep you posted. In the meantime, I recommend stopping by the Costco deli when you are short on time or inspiration.

Here's a picture of the prettiness:




Peace, Love, and Convenience,

~ HD

Mom to Fred and Ginger
Wife to Mr. D
Connoisseur of Costco

Monday, November 2, 2009

Chicken and Dumplings - The Easy Way


First, let me apologize for the extreme delay in postings! We have had our share of swine flu, strep throat, and general crapola and I am ready to get on with it! Everyone is feeling at least 90%, which is better than we were. We had a good Halloween, although we didn't do as much as planned and I don't have more Halloween food to post. Sucky! I do have a few other things to post, so I will get more on here ASAP.

So what better than Chicken and Dumplings to help a family feel better? I make dumplings out of the smallest, cheapest canned biscuits - like the blue Pillsbury ones. They don't have a lot of extra flavorings or lumps of fat like some of the other canned biscuits, which would mess up the broth. They are plain and simple.

So, the supremely, superbly easiest way to make Chicken and Dumplings is to heat up a bunch of chicken broth to boiling - then, cut the little biscuits into quarters and drop them a handful at a time into the boiling broth. Take them out w/ a slotted spoon once they've cooked a little while and puffed up real good, and then repeat until they're all done. Then, add a can or two of canned/diced chicken breasts to the broth (depending on how much you're making) and also some frozen or canned carrots and peas. Put the dumplings back in, heat it all up real good, and there you go.

Last night I thought I would improve on this a bit and made it a little fancier but still super easy.

First, I melted about 2 T of butter in the bottom of a stock pot. Then I added 2 diced stalks of celery, some minced garlic (from a jar - even though fresh is better, it's not easier. Sue me.), some diced onion (from a bag of frozen diced onions, my favorite frozen vegetable), and some shredded carrots. I cooked those for a while until the onions were all transluscent and good.

Next, 3 boxes of chicken broth. Turned out I had a little too much broth, so next time either a little less broth or a few more dumplings. I brought the chicken broth to a boil. While it was heating, I added some (dried) parsley, thyme, and herbs de provence (just because that's what I had - would have rather had tarragon).

Then I did the biscuit dropping, a handful at a time. I did 3 cans of biscuits but next time would do all 4. While the dumplings cooked, I pulled apart the meat of a rotisserie chicken - yum, yum! Then, I added the chicken and the dumplings all back to the pot and cooked for about 5 minutes to heat all through. I also added about 1/3 cup of half and half to make it a little creamy.

Here are some pictures. It turned out really good. But, guess who didn't like it? The kids!!! They like the plain, non-herbed, non-onioned, boring version. Oh well...I will continue to try to improve their palates, but it didn't work this time. 


 The biscuits cut into quarters.


Biscuits boiling in the broth.

 
 The finished product! It was goooood!

Peace, Love, and Chicken,

~HD

Mom of Fred and Ginger
Wife of Mr. D
Dumplinger of Deliciousness

Why Do They Call it Pork Butt if it's the Shoulder?

Pork Butt (Shoulder?) roast is a huge hit around here. I really thought it was the actual "butt" part of the pig until recently - shows you what I know. It's actually the shoulder and it has the big shoulder blade bone in it. It's not something my mom ever cooked, and I had probably never had it up until a couple of years ago. A friend fixed it, with her secret marinade which I'll get to in a minute, and I was/am completely hooked. It got even better when I made it and both kids loved it - a rarity! Of course Mr. D liked it - he'd eat a shoe if you covered it in BBQ sauce. And, while I make fun, I actually appreciate that about him.

I like to get a roast between 5-8 lbs, but I've made some bigger than that. You definitely want a bone-in roast. I got a pork butt that was boneless and had twine, or whatever that string is, around it holding it together and it was awful. I think it was just a bunch of pieces stuck in there together. We fed it to the dog. Anyway, you can find pork butts on sale pretty often for around $1.49/lb.

When I make one, I let it sit in the fridge and marinate for at least 2 days, but I've done it up to 4. My mom would probably die - she doesn't let anything sit in the fridge very long, cooked or not. I usually marinate it in a stock pot, or if it's small enough, in the insert for my big crock pot.

The base of my marinade is sherry. DRY sherry, not the sweet kind of port sherry or whatever it is. My friend that cooked the first pork butt I had told me "sherry" and I mistakenly got the sweet kind and I thought my friend was batty. But, you get the dry sherry and all is well. Then - the rest of my marinade does not have measurements or rules. It is a kitchen sink sort of thing - throw it in and I promise it will be good. I use varying amounts of:

brown sugar
pepper
marjoram
rosemary
cinnamon
seasoned salt
garlic - minced, powdered, probably both
any kind of BBQ spice blend
mustard

Really, this list seems short - I put so much crap in there, you wouldn't even believe it. It always turns out great.

To cook it, I have occasionally used the crockpot, which works fine, but it isn't my favorite method. I like to truly roast it in the oven. I put it in a roasting pan (mine is the kind with a shallow bottom and a big lid/top) and cook it at 275 or 300 for hourrrrrrrrrrsssssssssssssss. I usually go by 30 minutes per pound, and then add a little to be sure.

When it's done, I let it rest for at least 30 minutes-1 hour. Then I put on latex gloves (I have boxes of them in the kitchen - I hate touching raw meat, or - in this case - getting all greasy) and I start tearing the roast apart by hand. I have a big bowl for the good pieces and the trash can by me for the ick. And I tear through the whole thing and get rid of as much fat as possible, etc. Then I pour the pan juices over the meat in the bowl. We eat our first meal from it like this when it's hot. Then, after it cools enough for the fridge, I put the covered bowl in the fridge and the next day, the fat from the juices has risen to the top and hardened and I spoon it off and throw most of it out.

We eat on it for a couple of days and I also make freezer baggies with enough for 1 meal. It lasts a really long time and it is so good. In fact, it's so good that we were so busy eating it that I forgot to take pictures!!!!!!!!! I'll be making another one soon and will post some then.

The kids like to eat the roast just plain with a fork, but Mr. D and I like to make it into sandwiches. We use hamburger buns with a thin layer of mayonaisse (keeps the juices from soaking the bun so bad), then we top the bun with meat and then some BBQ sauce. Sometimes I make the sauce, sometimes we use bought sauce. We never have tried topping it with cole slaw, though I know lots of people do that. I personally don't want to screw up my pork butt with cabbage.

Peace, Love, and Shoulder-Butt,

~HD

Mom of Fred and Ginger
Wife of Mr. D
Ravishing Roaster of Pork Butt

Saturday, October 10, 2009

Halloween Treats!

We loves us some Halloween around here and I have a small repertoire of treats and freaky food that I make. Here are some of the easiest Halloween treats to make in said repertoire. In fact, "make" is a barely usable term because only one requires any real effort - but that's my kind of treat!

First, we have popcorn balls. These are so good that people ask for the recipe every time I have them at a party or take them to a function - but they're really made just like you make Rice Krispie treats, only you use popcorn and roll them into a ball.

1/2 cup butter
16-ish oz bag of mini marshmallows
Popped popcorn - about 9 cups

An FYI: I bought marshamallows at two different stores this year and turns out Kroger brand packages are 10 oz while Albertsons' are 16 oz. For the popped popcorn, I buy the big bags of popped popcorn because it's easier than making my own, plus I think much cheaper for the volume that using microwave popcorn, but you certainly could use microwave popcorn - just get all the kernels out.

Anyway, melt the butter and marshmallows in a big (BIG) saucepan, then stir in the popcorn. You can also add a teaspoon of vanilla to the melted marshmallow mixture if you want to. I do it when I remember to, so the latest batch didn't have it. Then, working fast-ish before the mixture starts to cool off, shape the mixture into balls and put it out on foil or wax paper to cool. While still warm-ish and sticky, you can add Halloween sprinkles to the balls if you want to. I put mine into individual baggies to transport and serve. You could also wrap in Saran Wrap or the like, but that stuff hates me.

Second, we have Chex Mix, Halloween-style. This is nothing more than Chex Mix with Halloween M&M's mixed in. It makes it festive and cute, not to mention is nice to have you sweet and salty fix in one bag. You can serve in a big bowl w/ a scoop for parties, but more often I put scoops of it in snack-size baggies and set out the individual servings. Works better for school parties and traveling w/ the mix to other places. In a bowl, the M&M's eventually sink to the bottom because they're heavier than most of it.

And third, the Pillsbury bake-yourself Halloween cookies that you can buy in the store. The only reason I'm including this (other than I just made treats for a mom's group pumpkin patch party) is because the holiday cookies they used to have were in logs and you had to slice them and then you had ridiculous-looking, distorted pumpkins. Now they offer them in ready-to-bake packages and you just put them on the pan to cook and they are really cute.

Here's a picture of all three things:


Peace, Love, and Halloween Treats (not exactly 'dinner,' I know),

~HD

Mom of Fred and Ginger
Wife of Mr. D
Halloweener of Happiness

Tuesday, October 6, 2009

PB&J - The Cup Way

My kids, especially little Fred, love Peanut Butter and Jelly. Ginger loves cheese and we make a lot of grilled cheese. Since Fred isn't a cheese fan, somewhere along the way, we started grilling PBJ's for him. Because why not add a little butter to a fat-laden, sugar-infused food on crappy white bread and fry it up in a pan! So....as you may have guessed...the natural progression in our cup experiments led to PB&J cups (along with some PB & honey cups for good measure.)


The biscuits for this one were big, Grands, honey butter-flavored, flaky biscuits. That's right, honey butter flavored, because Mr. D can't go to the store and come home with simple, standard items like I ask for (eye roll.) They weren't bad with this combination, but I think it would be fine w/ regular biscuits, too. The giant flaky biscuits are able to be separated into four layers since they are so big. Some only separated into 3, I kind of winged it. For the bottoms of all the cups, I used the biggest layers that I separated so they'd have a sturdy bottom. Then, a dollop of grape jelly or a squeeze of honey, then a spoonful of peanut butter. After that, I added a biscuit top and then I brushed the top with a little butter.


I baked them at 350 and the can said to bake for 14-19 minutes. I set the timer for 12 minutes and I didn't think they were done. So I waited two more minutes and that was a tad too long because about 3 or 4 of the cups oozed jelly out. But, overall, most of the cups fully contained the fillings and they were the cutest little things. Got rave reviews from the kiddos, as you might expect. Fred liked the jelly ones best, Ginger loved the honey ones. Mr. D loved them both, as expected, and I tasted one but decided to be an adult and actually ate soup and salad for dinner. Of course, the kids also had peas and yogurt for good measure.


Some pictures of the cuteness:
With jelly and honey blobs.


With added peanut butter blobs.


With tops on.


Golden brown from the oven.


The innards and the outtards.



Peace, Love, and PBJ's,


~HD


Mom of Fred and Ginger
Wife of Mr. D
PBJer of Pizzaz

The Cups Continue - Chicken-Spinach-Alfredo

I swear that at some point I will get over this cups kick, but it has been so fun. The best part is that we have ready-made lunches for the next day, because the cups are very portable. And, it turns out that this latest one is the favorite of Mr. D's and Ginger's.

I love rotisserie chickens, I really do. I am not a fan of cooking chicken, or rather, dealing with raw chicken - but, more specifically, chicken breasts I cook always end up a little dry. There are ways around that, but in the end, a rotisserie chicken is soooooo nice to use. I buy them and tear them apart while they're still warm and then use the chicken in chicken salad, chicken enchiladas, chicken and dumplings, or - in this case - Chicken Spinach Alfredo Cups!

When I went to the store, I checked the prices on the cooked chicken strips that you can get in the lunchmeat section. It was $3.49 for 6 oz and - the thing is - the chicken pieces look like they'd be chewy. It looks like chicken parts thrown together. You know, "parts is parts" (old Wendy's commerical, anyone?  anyone...?) And the rotisserie chicken, in all its warm, tasty, delicious, glory was $4.99 and I ended up with at least three times that much meat.

For these cups, I used the big kind of Grands biscuits, except I peeled them into two and three sections. I liked the smaller ones that used the 1/3 biscuits because I like less bread. But it was easier to tear them into only 2 sections, so that's what I'd probably recommend. Smooshed them in the bottom of the muffin cups - and it took up 1 1/2 muffin tin pans since I was separating the biscuits.

Then, each biscuit got a dollop (little more than 1 teaspoon) of Alfredo sauce. (I used Bertolli, but I also bought two other kinds, so I'll let you know if I like those better when we try them.) Then, some chicken, then spinach on top of that for mine and Mr. D's - I knew the kids would throw a fit about the spinach. (Spinach was the little frozen block of chopped spinach, microwaved and water squeezed out.) And finally, mozzarella cheese on the top. Baked at the temp and for the time the biscuit can says - I thought it would need less time becuase it wasn't whole biscuits, but it strangely didn't.

**Lest you think I am a horrible mother for not making my kids eat their greens, we did have green salad on the side. And not iceberg, oh no - the dark green and purple kind of salad, which my kids inexplicably both love (w/ ranch dressing, of course.) I'm glad they like it so much - I know I wouldn't have touched it as a kid.**

Lessons learned would be that next time it needs some kind of extra seasoning on the spinach, or maybe mix the spinach w/ the alfredo sauce instead of plopping it on alone. Young Fred, he the biggest fan of the Pizza Cups, said he didn't really like the Chicken cups, but then he ate the whole thing. Here are some pics:

Cups w/ the sauce and chicken. See how much chicken is left in the bowl? That's after making 18 cups and from only one rotisserie chicken.

Cups with the spinach added to some.

Final before the oven.

And finished!!



Peace, Love, and Dinner,

~HD

Mom of Fred and Ginger
Wife of Mr. D
Chef of Cuppery



Sunday, October 4, 2009

Breakfast Cups, the Trend Continues

So, very akin to Pizza Cups in design, we have Breakfast Cups. The basic ingredients today were cooked sausage, shredded cheddar cheese, and some beaten eggs. I used the biscuits that are "flaky layers" so I could tear them apart easy. Since I'd never made these before, I did them several different ways to see what worked best. I forgot to add salt to the eggs before I put them in the tins to cook, practically a mortal sin.

Here were the variations:
  • One biscuit, split in half. Bottom half, then sausage and cheese in the middle, then biscuit top half.
    • These were mine and Fred's favorites. I like eggs, he doesn't so much, but these were fun and yummy because the biscuits totally surrounded the sausage and cheese like a popover.
  • One biscuit, split in half. Bottom half, then sausage, cheese, and some egg in the middle, then biscuit top half.
    • These were my 2nd favorite and Mr. D's favorite. The tops stayed on well and made little sandwiches.
  • One biscuit in the bottom topped with egg, cheese, and sausage.
    • These were perfectly fine and good, but a little messier and so we ate them with a fork. The lack of biscuit on top made a difference.
  • 1/2 biscuit in the bottom topped with egg, cheese, and sausage.
    • This is just like above, except it was less bread and made it smaller overall. Was yummy.
Here's some pictures:





 PLnDorB,

~HD

Mom of Fred and Ginger
Wife of Mr. D
Egg Salter of Neglect

Pizza Cups, the Beginning of a Trend

I got this idea from my BFF. This is the basic idea, and we have many variations in mind to try in the near future.

Pizza cups are simple. You grease a muffin tin, then open a can of biscuits and either press out the biscuits w/ your hand, or roll them out w/ a little rolling pin. Put them in the bottoms of the muffin tin and they'll kind of go up the sides. I used the smallest, little Pillsbury biscuits for this. The ones that come in the 4-can pack. But you could use some of the bigger kinds, but nothing as big as Grands. I think the small ones were perfect (not to mention less carbs.)

So, once you get them all in the tins, you add about one teaspoon of pizza sauce. I bought pizza sauce (instead of marinara pasta sauce) because it's thicker. But, it wasn't flavorful enough for me, so I added oregano and some italian seasoning.

Then, we added sausage and cut-up pieces of sliced pepperoni in different combinations. Each of us added what we wanted in our own. Then top it with some shredded cheese, we used mozzarella. Cook in the oven at the temp and for the time on the biscuit can.

Here are some pictures. Everyone loved these. The second pic has onions on top of them for me and Mr. D. e have more variations to the "cup" theme in mind. We made some breakfast ones today, so that post is next.




Pizza, Love, and Dinner,

~HD

Mom of Fred and Ginger
Wife of Mr. D
Pizza Cupper of Creativity

Broccoli Cheese Soup is a Hit!

To go with our cornbread sandwiches, I made Broccoli Cheese Soup for the first time ever. BC Soup is one of my favorites, and I got it the other day at Black-Eyed Pea. Fred, my precious son, asked for a bite and he loved it. This was astounding news, as he is the pickiest of picky. So, I looked up a bunch of recipes and picked one that made the most sense to me. But, of course, by the time I was done with it, my version didn't resemble the recipe at all. But it was great! Little Fred wants it in his lunchbox tomorrow. Ginger is not such a fan, but she ate some. Me and Mr. D thought it was great. Here's what I did:

1/2 cup butter - melt it in the bottom of a big pan. I used the big pot that came w/ my regular cookware, but next time would use my small crockpot.

1 onion, chopped - I actually used frozen chopped onion, which I almost always use when I'm cooking onions vs. making something w/ raw onion (like a salad)

Saute the onion until translucent. Then, add two bags of frozen chopped broccoli and/or broccoli florets (bags around 13 oz each.) and stir them around a little w/ the onions. Then, add three cans (14.5 oz each) of chicken broth (you'll need 4 total cans of chicken broth.) Let this heat up on med-high heat until it starts to simmer. Once simmering, simmer for 10-15 mins until brocolli is tender.

Next, add a 2 lb block of Velveeta that you've chopped up into smaller chunks. Stir it around and melt it in the soup mixture. Add a good handful of shredded cheddar and a good tablespoon of garlic powder and stir them in really well. Reduce the heat once all that is stirred in.

Then, take the final can of chicken broth and mix it with 2/3 cup of cornstatch. Then, add that to the soup and stir for while so the soup gets thicker. Don't let the pan get too hot on the bottom and burn the cheese.

Enjoy!

PLnD,

~HD

Mom of Fred and Ginger
Wife of Mr. D
Soupier of Deliciousness

Cornbread Sandwiches - Corny?

I recently went on a girls' weekend to Jefferson, TX and, whilst searching for ghosts and spirits, we also had to eat. One of the places we ate was a little restaurant that served sandwiches on cornbread. The service and management was a little ridiculous in many ways, not the least of which was that they deceivingly charge $.25 for ice water with your overpriced meal (because they're pissed off you aren't paying $1.85 for one can of Coke - that's right, $1.85 for one can). I wondered if the sandwiches would be gimmicky since all they serve is sandwiches on cornbread - but turns out......corny? No. Delicious? YES. So, we have duplicated them a few times at home now.

For the cornbread, I have tried a double box of Jiffy cooked per instructions and it's crumbly. I have also tried Homemade Gourmet's Texas Cornbread - also crumbly, but less so. I cooked both times in bigger pans than called for so the cornbread wouldn't be so thick that the sandwich was mainly bread.

The Turkey-Hammy-Clubby Version:

Cornbread rectangle, sliced in half like a biscuit. Mayo on one side, mustard on the other. Cheddar cheese slice (Tillamook from Costco = love), then turkey, then shredded cheddar or colby-jack, then ham, then sliced red onions. Put it together and microwaved for about 15 seconds. (See the next post for the recipe for that fab-u-luss soup by the sandwich.)



The Chili-Cheese-Eat-With-A-Fork Version:

Cornbread rectangle topped with some mustard, then homemade chili, shredded cheddar, and red onions.


The kids were impressed with neither, though Ginger will eat ham and cheese in any form. Mr. D loved both, but preferred the Chili one. I loved them both, but there was some weird taste w/ my homemade chili and so, when it was leftover time, Mr. D ate a Chili one and I ate another Clubby one. Sometimes where we buy ground beef makes a difference in how I feel about the final product. I need to figure out where it is that I like ground beef from and only buy it there.

Peace, Love, and Dinner


~HD

Mom of Fred and Ginger
Wife of Mr. D
Copier of Corniness

Saturday, October 3, 2009

Saturday Morning Bastardized Cinnamon Rolls



In the blur of Saturday morning, where my kids always wake up way earlier than I want them to and start crying 'hunger' as if it's my job to feed them, I promised to get up and make a can of cinnamon rolls for 15 more minutes of undisturbed rest. I got about 7 minutes and gave up the ghost. Then, the horror - we didn't have the promised cinnamon rolls. So I offered everyone's favorite flaky, butter biscuits from a can with jelly and that elicited tears from my daughter, who seems to be getting sick which always lowers her tolerance threshhold (and by extension, mine.) So, I decided to try and make some sort of cinnamon roll with what I had on hand. Turns out I had some crescent rolls, so I used those. Behold, pictures of the resulting brilliance:




Raw sheet of crescent rolls with butter, sugar, and cinnamon on it.


Then, rolled it up and cut it into 12 slices.

















 

Put them on a sprayed pan.











 

Made some homemade icing while they cooked. Cream cheese (8 oz), 1/2 stick of butter - warmed up a little and mixed well. Then added 1.5-2 cups of powdered sugar and a little vanilla. The kids looove icing and fight over the little plastic bowl of it that comes w/ canned cinnamon rolls.




   

And they're out of the oven! Baked @ 375 for 12-13 minutes.








 
 
And.........THE FINISHED PRODUCT! Except, guess what? The kids don't like my icing. You know, no preservatives or chemicals in it, so why should they like it? I scraped it off theirs and then they loved them. They were really good. Even Mr. D liked them, he who hates sweet stuff for breakfast.





Peace, Love, and Dinner (or, in this case, breakfast),

~HD

Mom of Fred and Ginger
Wife of Mr. D
Bastardizer of Brilliance

Thursday, October 1, 2009

Welcome to Peace, Love, and Dinner

I have 5 1/2 year old twins and they are such picky eaters. I don't know how this happened. You should see my husband and me - you can tell we're not picky eaters on sight. I had every intention of doing all the right things to encourage non-picky eating in my kids - I've read all the books, I've subscribed to all the magazines, I've drunk all the Kool-aid. But, we all know what the road is paved with, and my intentions went to the wayside in deference of quickly-made dinners (chicken nuggets and fruit for the kids, husband and I "fend," which is to forage our own food for the evening) and/or wanting to choose my battles and therefore feeding the kids what they'll eat because it's one less battle to wage. So, here we are, 5.5 years into motherhood and I have a son who barely eats real food but has a sweet tooth to end all sweet tooths, and a daughter that would gladly eat her weight in sausage and cheese. Of course, they both have foods that are always a winner with them - but there's not much that the two of them agree on, furthering the insanity.

So, I have decided it is time to start making only one meal per night. I've decided to have more in my lunchbox repertoire than PB&J with the crusts cut off. I am determined to make my little Fred and Ginger foodies (forgive the overused term) like their Mama and Daddy.

Please, come along for the ride...

~HD



Mom of Fred and Ginger
Wife of Mr. D
Blogger of Fortitude