We ate strange sounding sandwiches tonight. They were grated zucchini and imitation crab salad on toast. (And no the zucchini wasn’t stealthily hidden; in fact the green zucchini and specks of fresh mint were quite attractive against the red and white imitation crab chunks.) My three-year-old ate hers right up. And there, sandwiched between two pieces of wheat toast lies a good tip.
Tip #1. Involve kids in the kitchen. Tonight Sophi helped me pick the fresh mint from our rather overgrown flower bed, cut crab chunks with her kids' knife and mix in the mayo.
Start the kids in the kitchen early. Sophi was helping me mix with a spoon and bowl at age two. And now, she asks to help every night; which can really prolong the dinner-making process. But it’s worth it when she tells her pediatrician that broccoli is her favorite food to eat – and cut up with her kids’ knife.
Our kitchen adventures in the last week or so have included a luscious Lemon Cheese, pear-applesauce, pear muffins and applesauce cookies. (Can you tell it’s pear and apple season?) We also made sushi. Sophi was especially excited about that thanks to the fun rhymes in a favorite book, My First Sushi Book by Amy Wilson Sanger.
Yet like many moms, I still feel harried…most of time, and so carving out the time to spend with Sophi creating something delicious sometimes requires precision scheduling and sometimes it requires us to just drop everything and go cook. How about tonight?