My cousin C shares my overall view that the more varied the foods you expose your children to, the more likely they are to end up eating a healthier diet. The idea is that you increase their odds of eating healthy food when you introduce them to a vast array of healthy produce. [more]

So this whole cooking on live television deal turns out to be a whole lot of fun, at least for this amateur chef…

I arrived at the station about an hour before the cooking segment was to air. The producer met me and took me immediately to the set. The broadcast was in progress, and I was a bit wide-eyed as I carried my items to the set kitchen. [more]

Yesterday we were doing our occasional cleanup of the dining room table. Since we are a busy, young family, we eat most of our meals at the kitchen table, reserving our dining room for special occasions. When it’s been a while since our last special occasion, our dining room table trends toward looking more like a play table than anything used for eating. [more]

Last week we were venturing outdoors without a jacket, going on bike rides, and even digging for worms (which leads me to a question…do worms hibernate? There were *none* in our soil). Then midweek, a storm passed through and our approaching-70 weather returned to the typical Ohio-in-February chill. [more]

Again and again I have found that the more fun/exciting/novel a food is to prepare, the more apt R and G are to eat it. Getting your kids involved in the cooking almost always ups the possibility of their trying what they are preparing.

R loves eggs. The boy can eat more eggs than his father, and sometimes I wonder where on earth he is fitting so many eggs in his little body. His favorites are deviled eggs or egg salad, but pretty much any cooked egg is eagerly accepted by R. It was this love of eggs that prompted me to try something new with R in the kitchen over the weekend. [more]