Archive for the ‘Uncategorized’ Category

Kids’ Menus – A Few Good, Most Not So

Monday, August 8th, 2011

I am usually dissappointed by kids’ menus at restaurants.  Why is it that the restaurant can serve fresh, organic, delicious food on the adult menu, but the the kids’ is an afterthought with a choice of who’s who from the freezer section?  Why offer a kids menu at all if you’re stooping to offer a steamed hot dog and boxed macaroni and cheese?  When did people get the idea that kids will only eat hot dogs, hamburgers, pasta with butter and chicken strips?  And even if the kids’ menu is decent, why does everything have to come with fries?  If your restaurant makes pasta for adults, make pasta for kids (just not such an overwhelming size).  If my family is going to a mexican restaurant we’ve decided we want mexican food, not a burger and fries.  If you have salads for adults, why not a small salad or some fresh, raw veggies for the younger set?  And what about milk?  Some kids are only offered soda, juice and chocolate milk.

 

Seems easier to use same ingredients and cooking techniques too.   I rarely offer my kids what’s on these menus other than the games and pictures to draw (although harder to edit now that my son reads).  We prefer to order a smaller or shared portion from the main or appetizer menu.  Or we pay for two adult size portions and take food home.

 

OK…Enough of my ranting.

 

I was impressed on two recent occassions when dining out with my family.  First, we went to  San Luis Obispo where we had a lovely breakfast at Big Sky Cafe.  The kids’ menu did have a drawing to color but the offerings were actually made from the same fresh organic ingredients as the regular menu, just smaller portions.  A stack of blueberry pancakes just wasn’t stacked so high.  A make your own omelet only came with 2 eggs and the steel cut oatmeal was appealing for every age with a selection of dried fruit and fresh berries.  I wish we were staying for lunch and dinner too.  Anyone for a petit filet with potato croquettes?   Mind you this was not a high end restaurant, as everything was under $18 for dinner on the main menu, under $10 on the kids’ menu.

 

Another great local find with a good kids’ menu is Piatti Ristorante.  There are 9 locations in all – most in California, but also in Colorado, Washington and  Texas.  This is a good italian trattoria for family and friends to gather as well as a date night spot when the kids are at home with a sitter.  Each location’s menu reflects the local taste and season.  Their bambini menu is the largest I’ve ever seen with a selection of antipasti, pizza, primi (pasta), secondi (salmon, chicken, steak), verdure (broccoli, mixed veggies) and dolce (gelato, panna cotta).  They started with an antipasti of salami, mozzarella, veggies and olives (so much we brought some home). My daughter loved her spinach and cheese ravioli as did my son appreciate his tomato gnocci.  This was higher end for the main menu but everything on the bambini  menu was a bargain at  less than $10.

 

So, yes.  It can be done.  Any place you care to share with a good children’s menu?

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Turkey Warning…

Wednesday, August 3rd, 2011

There are a few new food recalls concerning dairy, papayas, cat food and 36 million pounds of ground turkey.  There’s been one death and 77 illness of salmonella in 26 states due to the contamination.  The FDA is cautioning people not to eat ground turkey and products made with ground turkey.  Here’s the whole story…
http://news.yahoo.com/salmonella-found-ground-turkey-cat-food-papayas-dairy-173600802.html

Here’s a chart of the Safe Minimum Cooking Temperatures from foodsafety.gov.
Use this chart and a food thermometer to ensure that meat, poultry, seafood,
and other cooked foods reach a safe minimum internal temperature.

 

Remember, you can’t tell whether meat is safely cooked by looking at it. Any
cooked, uncured red meats – including pork – can be pink, even when the meat has
reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to
rest for the specified amount of time. During the rest time, its temperature
remains constant or continues to rise, which destroys harmful germs.

category Food Temperature
(°F)
Rest Time
Ground Meat
& Meat Mixtures
Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal,
Lamb
Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Pork and
Ham
Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs
& Egg Dishes
Eggs Cook until yolk
and white are firm
None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until
flesh is opaque and separates easily with a fork.
None
Shrimp, lobster, and crabs Cook until flesh is
pearly and opaque.
None
Clams, oysters, and mussels Cook until shells
open during cooking.
None
Scallops Cook until flesh
is milky white or opaque and firm.
None

 

 

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Green Market Baking Cookbook Review with Honey Sweetened Whipped Cream

Monday, July 25th, 2011

I received a lovely cookbook entitled Green Market Baking Book: 100 Delicious Recipes for Natural Sweet and Savory Treats and can’t stop looking at the illustrations.  While some may miss real photos or mouth watering desserts I like that this is different with beautiful illustrations of fruits, vegetables and herbs that are part of the recipes.  This book by Laura C. Martin highlights local, seasonal and healthful ingredients as an alternative to refined sugars and artificial sweeteners that are in most baking cookbooks.

I would buy this book for one single stand-out recipe – Honey Strawberry Shortcakes with Honey Sweetened Whipped Cream (photo below).  Actually just the whipped cream would suffice.  Yes, it is so simple, but is so fresh and can dress up anything from a shortcake or anglefood cake to a simple bowl of fresh berries.

Review

Pros: lovely illustrations, good introduction chapter about substitutions, ingredients and stocking a baking pantry. Variety of both sweet and savory recipes.

Cons: pictures of actual creations (didn’t bother me, but might others), organization by season (not my favorite new trend, and not really for a baking book).

Honey Sweetened Whipped Cream

1 cup heavy whipping cream

1/4 cup mild flavored honey, such as orange blossom or wildflower

Make sure bowl and attachments of mixer are very cold. Pour the cream into the bowl and whip until soft peaks form.

Turn off the mixer and remove bowl.  Carefully pour honey into cream and hand whisk into the cream.  Return the bowl to the mixer and finish whipping the cream to desired consistency.

Note: If you pour honey into the mixing bowl while mixer is running the whisk blade will fling strings of honey around the bowl without getting it into the cream.

 

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Restaurants Banning Kids…Your Thoughts?

Tuesday, July 19th, 2011

 

So we’ve all heard about it by now…as of this weekend a restaurant in Pennsylvannia, McDain’s, is banning kids under age 6.  Here’s the article.  So should this spark controversy?  Does it bother you?  Would you patronize the restaurant?

 

I understand those that want to dine without whining, screaming or diners who are not behaving.  I am one of those too.  However it’s hard to draw a line.  Can we also ban loud talkers?  How about large parties who are laughing and too loud (acting like they are the only diners in the place)?  How about an older adult with a hearing problem?  What about a foul mouthed couple?  Or what about a 7, 8, and 9 year olds?  How can you prove your child’s age?

 

I don’t have a problem with banning children at some fine dining restaurants (though from the picture of McDain’s, I don’t think that qualifies).  There I said it.  I too like to go out on a date with my husband and not be listening to loud or crying babies and children (my own or otherwise).  But perhaps it’s less about an all out ban of all children with the arbitrary age and more about times and expectations of dining out.  I don’t expect small children to be out at prime date time (say 8 pm), but coming to the same restaurant at 6pm with kids seems reasonable.  And I think it is acceptable for a manager to ask a patron to step outside if there is a crying baby in the restaurant (or a movie theatre or anywhere else a parent isn’t being considerate of other patrons).

 

As always it is more about the parents than the children.  I would like children to be able to eat in good restaurants, whether they be casual or more upscale.  My children enjoy experiencing all types of restaurants both locally and when we travel.  I have met friends for diner at casual restaurants who allow their children to stand up in a booth or crawl under a table.  My kids can’t believe it either.  These are not families I want to dine with at a restaurant or at their (or my) home.  Parents should take the time to teach good table manners at any type of restaurant and at home.  However if never setting the expectation or exposing children to a restaurant better than one with a toy surprise or kiddie menu, then they’ll never know how to be good diners at any age.

 

I don’t blame the restaurant for taking control,  I blame the parents for not taking it.   What do you think?

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Feasting on Fillmore Street

Tuesday, July 12th, 2011

I had the most wonderful morning in San Francisco.  I feel I am spoiled to live so close to the city, yet sometimes I get too busy and don’t take advantage of getting in as much as I’d like.  As a mom it seems quite decadent sometimes to go to the city by myself and get to do whatever I choose.

So I went to Fillmore Street because I had a doctor’s appointment.  I was wanting a cup of tea and almost went to the medical building lobby stand.  Luckily I thought better of it and promised myself I’d go somewhere good after the appointment.  So I did.  Strolling down Fillmore Street there are lots of great new places.  First I saw Citizen Cake, which recently moved from Hayes Valley.  But next door there is a new (opened 4 months) cafe named Jane (between California and Sacramento).  This quickly caught my attention as it is adorable whimsical black and white decor)and smelled so yummy.   I sat outside and enjoyed a lovely chai tea and birdseed muffin.  The four barrel coffee is apparently a big deal, but coffee doesn’t make my stomach happy.  I was quite happy sitting out front on a bench with my tea and muffin.  Right in front of me, pulled up Elizabeth Falkner, Top Chef Master and owner chef of Citizen Cake, etc.  I felt a little bad that I was sitting right next to her place, but I was quite content, and I’ll be back.   She was carrying blueprints, so maybe a remodel or new restaurant is in the works.  You heard it here first.

I still had a bit of time to stroll Fillmore before I had to get back to volunteer duties at my son’s school.  I spotted a new Vietnamese sandwich shop a friend of mine had told me about called Bun Mee (also opened in the past 4 – 5 months).  They make creative Banh Mi sandwiches, as well as rice bowls, salads and desserts.  Bummer.  I was full and it wasn’t lunch time yet.  Thinking ahead I ordered a grilled five spice chicken (recommendation from patron buying 12 of them for colleagues) for take out and planned for lunch after my school duties.  I was happy with myself as I opened my tasty sandwich when I was hungry later.   This place is open every day from 11 – 10pm.  Can’t beat those hours for anytime you’re out and about.

I only wish I’d had more time to complete my meals and order dinner.  I’ll be back.  In fact I’m going to plan to visit a few of San Francisco’s neighborhoods (Chinatown, Japantown, North Beach, SOMA. etc) with my kids this summer.  Kind of play tourist in our own backyard.

Want to tell me about a new place on Fillmore or in your Bay Area neighborhood I should visit?  Please share.

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The Cupcake Caper

Sunday, June 26th, 2011

This time every year I am faced with lots of stress over cakes and cupcakes.  This year has been no exception and there’s only been one birthday so far.  You see the summer is full of birthdays in my family.  This year we added a preschool graduation into the mix too.  I’m not sure what got into me, but I thought I was going to make cake for my daughter’s graduation when I first signed up.  Until I was told there would be 150 cupcakes needed or two half sheet cakes.  Oops!

So I bought them at the suggested bakery near the school.  They are quite popular (and $$) and use fresh ingredients, but somehow I wasn’t impressed.  Though most of the 125+ people were happy and the cakes were eaten.  They were somehow bland and dense.  They were super cute though right?  And was I going to bake cake for that many people?  Nope.

 

However I spent two days (and more time and agony) perfecting 24 cupcakes for my daughter’s birthday party the following day.  Months ago my daughter picked out a cupcake photo she wanted me to make for her birthday.  It was an adorable cupcake decorated with sugar jewels out of our favorite cupcake cookbook (see previous review).  Turns out these are not so easy to find except for online and quite expensive ($1 per jewel).

Edible Diamonds

I went to CakeArt, an amazing cake decorating and baking supply store (they also have classes) in San Rafael for help on the jewels.  I thought if I can’t buy them, I can make them with molds.  Turns out they had a few “diamonds”, but the owner warned me they are made from isomalt and not good on many people’s stomache’s if eaten (and you know kids would try them).  Well, my daughter quickly understood this was not a good idea.  Luckily there were so many other lovely decorations she moved on and chose others.  This was still a few weeks before her party.

 

She still couldn’t decide on cupcake flavor.  One day she carried the cupcake book everywhere and reviewed it all during my son’s baseball game.  First she wanted lavender vanilla and I bought lavender.  Then it was strawberry milkshake, and I shopped for strawberry extract (couldn’t find).  It was too overwhelming that she could choose any flavor cupcake and frosting and mix and match with her chosen decoration.  Three days before she decided chocolate cake and vanilla buttercream frosting.  Hooray, I thought the hard part was over.

test batch

Since she had been so indecisive, yet so obsessive, I made a few test cupcakes for her reviewa few days before the party.  Then she says “Of course I’m going to like any of them…it’s a cupcake.”  Oh glad I wasn’t worried.  But glad I did the test.  I learned two valuable things from this recipe.  Do not spray with cooking oil as directed.  See above how the papers fall away?  And next, filling 1/2 to 2/3 full wasn’t enough.  I was also able to convince my daughter that the white frosting looked the best (her ideas of striped and colors were tried above).

test #2

Filling 3/4 cull and skipping the spray worked much better.

looking good and practicing my piping

Making the buttercream ahead for the test, I thought I’d just re-whip the next day when it was time to make a whole batch.  Well, this didn’t turn out so well.  The morning of the party, I frosted half of them and realized the butter cream was separating and kind of melting after a bit.  Yikes!

buttercream starting to separate

I quickly made another fresh batch of frosting and the second dozen looked far superior.  My daughter came in and said “Are these a diffrent kind?”  Having about one hour (still needing to shower and get dressed myself and pack the car with other food and ice chest) I scraped the frosting off the first dozen and refrosted them.  I felt much better.  O.K. first she was obsessed, and now I was.  As you can see, it all turned out fine…we made it to the party (at a gymnastics studio), everyone had fun, and the cupcakes were a hit.  Big kudos to the cupcake carrier too.  (Purchased at Target)  Great invention to protect your creations when on the go.

scraping off the melting frosting

fresh frosting fixed everything

the birthday girl adding the finishing touches

off to the party!

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It’s Father’s Day…Go Grill the Crap Out of Something

Sunday, June 19th, 2011

I saw the message above on a greeting card and think it’s very funny.  I don’t believe it’s an accident that Father’s Day is at the begining of summer and dad’s are ready to cook and eat outside.  I guess it’s like getting back to nature and feeling like you’re living off the land and providing food for the tribe.  Or maybe it’s just to get out of the house and away from the kitchen where most of the usual action (good and bad) happens.

Whether your dad is a BBQ guy or not, celebrate everything he does (or did) for you and your family.  I sure miss mine.  I’ll make sure my husband feels appreciated and loved by our kids and even let him watch some golf (before he grills our dinner).

Happy Father’s Day Dad’s, Grandad’s, and Husband’s!

Speaking of grilling, I received a copy of the new Cookouts Veggie Style, 225 Backyard Favorites – Full of Flavor, Free of Meat., by Jolinda Hackett.  This has some great inspiration for using the grill without the meat.  Note this is a vegetarian cookbook and not vegan (although there are many recipes) as there are many dishes with cheese (grilled Haloumi – yum).  Putting on a steak is always good and easy, but what if you want to grill something lighter?  Or you have a few vegetarians for dinner guest?  Or your daughter doesn’t want to eat meat today? (yes, that’s speaking personally).   We discovered putting tofu slices on the grill with our steak suits her just fine (and the rest of the family too sometimes).  See recipe below.

Review

Pros – Lots of great sounding recipes, with simple instructions for a variety of tastes and flavors.  A few mouthwatering photos.  Good grill basic intro.

Cons – Serving sizes and yields seems very large on some recipes (4 people eat an entire head of cabbage for slaw? 1/2 cup of butter for 4 ears of corn!).

 

Easy Herb-Marinated Tofu

3 tablespoons lemon juice

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh rosemary

1 package, firm or extra firm tofu, sliced

salt and pepper to taste

Whisk together juice, oil and garlic until emulsified, then add in basil and rosemary.  Marinate tofu for at least 20 minutes or up to overnight – the longer the better.

Remove the tofu from the marinade and season with salt and pepper to taste.  Place on a well greased grill over medium heat for 5 – 6 minutes on each side.

(Make etxra for left overs.  Grilled tofu is great for salads, sandwiches and pasta dishes)

 

tofu in marinade

Tofu on grill - oops I forgot to slice first

 

 

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Kitchen Confessions – Cookbook Contest

Friday, June 17th, 2011

So there are a few things regarding cooking, eating and the kitchen (and beyond) that I’m not always proud of.  We all have these things right?  Nothing crazy, just things we’d rather not share with our kids, spouses and friends.  But here goes.  I have to tell someone.

1. When my kids aren’t looking I take a lick of batter.  I do share the spoon/beater with the kids if there are no eggs in the batter.  But I tell them it’s not safe if it has egg.  The message is correct, but I risk it for myself.

2. I forget to set or listen for timers.  My biggest mistakes in the kitchen are because I’ve overcooked something.

3. I used to eat Taco Bell breakfast burritos frequently.  Mind you this was 20 years ago.  I also ate Pop-Tarts as a kid.

4.  I’ve told my family a particular food was gone and I actually hid the very last of it for myself.  Specifically with a homemade chocolate sauce.

5.  I am secretly screaming inside when my kids are served (and eat) a birthday cake from Safeway.

6. I do not have a slow cooker.

7. I do not like raw oysters.

8. I am not fond of paper plates, plastic utensils and paper napkins (especially if you invite me for dinner).

9. I’ve turned off a burner with my toes.  I know other moms have done this while holding and/or nursing a baby.  Fess up.

11. I don’t like to be “out-ordered”.  This is when you go out to eat and your dining companion’s meal is better than yours.

12. I eat many lunches standing up by myself in the kitchen, bewteen pick-ups, while checking phone messages, searching cookbooks, and making to do lists.

13. I often cook to get out of doing something else, like cleaning.

14. I put rosemary salt on just about everything.

15. I don’t always sift, when instructed to.

So let’s have our first contest here.  I’d love to see if anyone else does some of these things and any other confessions they’d like to share.  These should be G rated please.  The top 3 answers will receive a copy of one of the new Idiot books (and no I didn’t call you one): Complete Idiot’s Guide to Eating Local, Complete Idiot’s Guide to Vegan Baking and Complete Idiot’s Guide to Easy Freezer Meals.  Simply blog a confession or agree with one of mine.  I’ll choose the top 3 funniest and most honest.  Winners will be contacted via email for their addresses (and must respond within 72 hours, or I’ll make a new pick).  Must be in the continental US and blog here between Friday June 17th and Friday July 8th.

 

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I Heart Iced Tea

Saturday, June 11th, 2011

Yesterday was National Iced Tea Day.  Although you probably already knew that right?  I celebrated with a glass of iced tea.  Actually whether it’s a holiday or not, I drink a glass or two of iced tea.  There’s not a lot of beverages I drink.  My mainstays are water and iced tea.  I’m not big on bubbles.  I no longer drink coffee.  So tea, cold or hot is my drink.  Apparently this is true for many people, as tea is the most popular drink, worldwide.

Whether you brew it from a tea bag, buy a bottle or order at a restaurant – there are lots of options.  What kind of tea?  Is it caffeinated?  Plus there are the sweeteners to consider.  Watch out…  Many bottled versions have high fructose corn syrup.  Or there’s the fake sweeteners that are full of chemicals.  And you never know what you’ll get in a restaurant – Lipton, Nestea, fresh brewed, flavored, etc.

These are a few of my favorite iced teas…

My first is the Mighty Leaf, African Nectar.  This is good both hot and cold, but the first time I had the cold was at the Nob Hill Spa.  Brewing this at home or ordering it out (they also brew it at La Boulange) reminds me of my annual stress free day at the spa.  Mighty Leaf makes all kinds of teas in bag, loose leaf and iced tea forms in a huge variety of flavors.

My next favorite is Honest Tea’s Oo-la-Long Peach.  Honest Tea makes quite a few flavors and uses red, green, white and black teas, but this is my favorite.  Just enough sweetness and no chemical taste.

Finally our staple at home (my husband is an iced tea guy too) is Tejava.  This is bottled, plain black tea without sweetener.  This is good all on it’s own.  We stock up on the big bottles.

I have a few iced tea recipes in my book, Petit Appetit: Eat, Drink and Be Merry.  The antioxidants in many teas, hot or cold, can benefit everyone.  Just be sure to make decaf for the kids.  Adding a slice of lemon or orange makes it extra special.  The best way to sweeten iced tea is with simple syrup, as it mixes well with the cold liquid.  Granular sugar just adds grains without flavor. (My friends who endure my “iced tea with a splash of simple syrup” order at restaurants will attest for me).  Below is a recipe for a mint simple syrup that is a refreshing addition to hot and cold teas.

 

Minty Iced Green Tea

This is the standard and favorite “iced tea” in my family’s refrigerator. The mint syrup sweetens the sometimes bitterness of green tea. Despite the name this tea will not be green in color, much to my son’s dismay.
Yield 4½ cups

4 cups water

4 bags green tea

½ cup Mint Syrup (see below)

Bring water to a boil in a saucepan. Remove from heat and add tea bags, cover, and let steep for 5 minutes. Carefully squeeze tea bags and discard. Let cool.

 

Pour tea into a glass pitcher and add syrup. Serve over ice.

 

Mint Syrup

The symbol of hospitality, mint has been used for scores of culinary and medicinal purposes over the centuries. This simple mint syrup can be added as a sweetener to hot and cold teas, as well as lemonade and plain water (see below)
Makes 2 cups syrup

3/4 cup turbinado (raw) sugar

2 cups water

2 cups fresh mint (1 bunch), torn into 2-inch pieces
In a small saucepan, combine sugar, water, and mint. Bring to a boil over medium heat and cook until sugar has dissolved, about 1 minute. Remove from heat and let stand for at least 30 minutes.

Pour though a fine mesh strainer set over a bowl or pitcher and discard mint.

Store in an airtight container in the refrigerator for up to 1 month.

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Zuckerberg’s New Deal – If You Don’t Kill It, Don’t Eat It

Tuesday, May 31st, 2011

First, let me tell you I am not a Facebook fan.  Just too much info for me.  I provide enough here.  You don’t want to know more and I don’t want to read more.  Anyways….

 

I am a fan of Mark Zuckerberg’s new eating program and that is to take responsibility for your food and know where it comes from.  Here’s what he said

“This year, my personal challenge is around being thankful for the food I have  to eat. I think many people forget that a living being has to die for you to eat  meat, so my goal revolves around not letting myself forget that and being  thankful for what I have. This year I’ve basically become a vegetarian since the  only meat I’m eating is from animals I’ve killed myself. So far, this has been a  good experience. I’m eating a lot healthier foods and I’ve learned a lot about  sustainable farming and raising of animals.

“I started thinking about this last year when I had a pig roast at my house.  A bunch of people told me that even though they loved eating pork, they really  didn’t want to think about the fact that the pig used to be alive. That just  seemed irresponsible to me. I don’t have an issue with anything people choose to  eat, but I do think they should take responsibility and be thankful for what  they eat rather than trying to ignore where it came from.”

Read more:  Zuckerberg eating meat he kills | San Francisco Business Times

This isn’t new, but it is brave.  Shows like “Kill It, Cook It, Eat It” show gueling tests of raising, killing and eating animals.  Some can do it, while others can’t.  Michael Pollen researched and wrote about the various ways animals are raised and killed for your dinner table in the Omnivore’s Dilemma.  He too killed his own meal.  But Mark Zuckerberg is commiting himself to eating only meat from animals he personally kills for an entire year.  It’s an interesting choice and responsibility and I’m sure one where most would quickly become vegetarian.

Coincidentally here’s the conversation my daughter and I had when she was being tucked in last night:

“I don’t want to eat animals.”  she said.

“That’s fine.  It shouldn’t be too hard for you.  We’re eating more vegetarian and vegan meals like Aunt Christy, and if you don’t want to eat meat when we’re having it, that’s fine.  But you also need to know what you won’t be able to eat”, I said.

“Like what?  I already don’t eat chicken and steak.  And I only like vegan hot dogs,” she proclaimed.

“What about bacon?” I asked.

“Bacon comes from an animal?  Which one?” she asked.

I answered, “A pig”.

She started laughing in disbelief.  Then said “Turkey bacon comes from a pig?!”

I then laughed and said, “Turkey bacon comes from a turkey.  But bacon you like in a restaurant comes from a pig.”

“Oh, ” she said.

The conversation ended there.  She doesn’t have bacon often, but she does like it.  Not sure what will happen next.  We had chicken left-overs and grilled veggies turned into burritos tonight for dinner.  She skipped meat and went bean, veggies and cheese only.  I’ll keep you posted on her eating habits.

And I’m sure Mr. Zuckerman will too.

(Funny it was a pig that got both my daughter and Zuckerman thinking…but in opposite directions)

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