NANA SAYS THE SUMMER IS A GOOD TIME TO WORK ON PICKY EATERS

With the season of local fresh fruit and vegetables, there are many opportunities to include children in food choices along with making it fun. Short trips to farmer's markets where they can help to pick the vegetables. Growing a few vegetables in your own garden or in a close relative's like a grandparent gives children a lesson on how food grows. Making platters of veggies and their favourite dip as a dinner entree can make summer eating fun and less work for the parents. Fruit arrives each week during July and August. Take plums and their variety of taste, size and colour. Making them sound and look like a treat is a great way to introduce more fruit. Fresh strawberries- eating alone, with ice cream or chopped up in a plain yogurt adds another vitamin enriched item to the diet. My grandchildren like to pick our raspberries fresh from the bush. Tomatoes come in big and small varieties. As tthe bounty of the summer season progresses, include them in snacks on outings. Little containers with chopped fruit and veggies make for impromptu picnics. When hungry, children and even some adults eat what is available. If you like to make muffins, cookies or cupcakes, fruit can be included in those recipes. There are uses for veggies such as zucchini in zucchini bread. Similar to a banana bread. So work on your little picky eaters while including farms, markets and outings to food festivals as a family project. Yes, remember to teach them to thank the farmer for growing the food!

HEARTY WINTER SOUPS

As many people know my husband Adolph has a cooking/food blog. Of course, I type and take the photographs for it. It has been fun helping him with his posts. However, the best advantage is the smell of good food cooking and being able to enjoy his culinary delights. January- the month for soups! Soups are a good way to have some liquids, nutrition and to eat less calories! As much as I write about his cooking, he is sure appreciated in our family circle. One thing I have learnt, is watching someone cook and actually knowing what goes into the dish do not always coincide. When I draft a recipe for him, I have made mistakes as he tells me what has been left out of the recipe and the correct directions. It is like anthropology- observing a culture and knowing how to be from a culture are two different points of view!
So  the next time you enjoy some good food, thank the cook! I know I thank mine every day!

http://granpalovestocook.blogspot.com

A WEEKEND OF COOKING

Easter brought its share of cooking and eating. Families together for various meals. Church, egg hunts, and lots of dessert. Rebirth, renewel and review are some of the concepts that come to light for many. For some it is just a weekend off from work. For many family cooks it is a busy time making ham, lamb or turkey depending on your own family traditions. My husband Adolph decided to make some traditional Ciociaria foods. One food he made was Canascione- an Easter treat from that region in Italy. You can read about it at http://granpalovestocook.blogspot.com/ How was your weekend of celebrating. Was it eventful?
Our Easter treat has cheese, egg noodle and sausage in some.

It was baked then cut into pieces and served as an appetizer. As the cook's assistant I cleaned the kitchen afterwards. Do you have a favourite recipe to share with Adolph?

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