Pontormo

And now, a message from 10 Downing Street. English-speaking countries unite over family-value meals?

Interesting, Lori! Teen-ager's rather sophisticated and the 13-year old, well that's kind of typical, too. I think the ten-year old's inventive spirit is great. Soup in bread bowls were a popular item in St. Louis when I lived there. Someone should make ribollito with the child...or one of the simple combinations of egg, leftover bread, kale and broth that Judy Rodgers recommends in Zuni Cafe Cookbook. And Ms. I. C. Duck: Thanks! So glad the broccoli lover is still into it. I appreciate your comments, especially, since you have noticed how parents influence children and observed divergences in the same family. It's also interesting that the older niece thought she should cook the Thai food. Take-out's a last resort. Does anyone know what's age-appropriate for the all-white/beige diet? When do kids grow out of it?

Does anyone know who approached whom when the idea for this cookbook was first explored? That's what interests me. If it is purely a vanity-type of project initiated by Guzman himself, it's not very compelling, although the ready participation of the rest of the Bush family lends a bit of a hmmm factor. To me, the book presents the Bushes in a way that sharply contrasts with the so-called Kennedy dynasty, or at least makes the family seem down-to-earth and "of the people" despite their continuing friendship with royalty. While the Kennedys may have held clam bakes on the beach of Cape Cod, it is hard to think about them without conjuring up the elegant, classy European distinction that we associate with Jacqueline Kennedy and her role as First Lady. Her love of French culture, in particular, probably helped establish a receptivity for Julia Child's contributions to food and cooking in the United States. The Clintons? Bill's now well known for switching to a more healthful, heart-friendly way of life, aided by the South Beach diet. We all remember what happened when Hillary made a casual remark about not staying home to bake cookies. Together, the pair presents an image that may be off-putting for those who are not fans of fresh green beans, or perhaps now have switched to fresh but still coat them lovingly in Campbell's mushroom soup and top them with French's canned crispy onion thingies. The new cookbook is right up there with the autobiography of Millie the Dog. It serves a similar purpose. As to whether or not U.S. citizens still eat this way, I'd say we are a complex, multifarious people. I have seen a young soldier still dressed in fatigues standing in the aisle at Whole Foods pulling canned vegetables off the shelves and putting them in his basket, probably wondering why folk in D.C. pay so much for green beans. I was tempted to go up to him and lead him back to the produce section where they cost less than half the price, but practiced restraint. At least he was planning to eat a green vegetable.

They’re all going to be there. It’ll make an interesting game. ← Did you play? Or if, not, did you learn anything new about them by the choices they made at the table?

Wow!!! I wonder what significance radishes have!?! Those are amazing! Actually, I was thinking of some antidotes to the festivities...something to detox--not quite the word I am looking for--with...something soothing and altogether unlike hot cider with cinnamon or mulled wine or eggnog. Since I obviously lack Tejon*'s calm and sensible attitude, I need a way to be unreminded of the season, or at least help in taking a break from it. And please, don't suggest those instant coffees that transport you to Vienna or Paris. Goat seems a bit too much of a bother, feast like, though I am sure it's an everyday kind of thing for many. *Happy almost anniversary! How nice to have a PERSONAL reason to enjoy the change from autumn to winter!

I noticed that *Gourmet* lists Edwards as a source in the recent cookbook edited by Reichl. I have only had the company's ham steak which is carried by a small grocery store in Cleveland Park. It's extremely good, so I imagine the larger hams are the real thing, too. Edited to remove a vowel. Why does this practice of explaining nature of transgression make me feel so ten-year old in ankle socks and cotton gloves, kneeling, head bowed?

Undeck the wreathed and piney halls, say I! Festoon the tree the Eve before the Day And beckon Sir John to spread his wings and fly. Snatch first the apple twixt guanciale Best to munch a different symbol, eh? Edited to alter rhyme scheme & format. To hell with meter.

Except that's a quintessential dish on a platter in Victorian Christmases!

Okay, I admit it. I had another slice of pumpkin pie for lunch, ice cold straight from the fridge. I loved it. There are only two more slices left on the pie that I made strictly for myself and I am going to miss it when it's gone. It's true. BUT, I have to say that all this holiday stuff, news stories on Black Friday and Cyber Monday, pressures to purchase and present, lists, plans, conversations, bills, and now, here on eGullet, well, it is kinda getting to me "Enough already!" part of me says. Well, A LOT of me says, sorry, you guys. (I'd blush if I could.) When it comes down to it, I will probably spend at least a day or two looking for new cookie recipes, bake something from Ling and send off tins to harried relatives and friends who I know will appreciate them. Once I start, I may actually have fun. However, I have lost that loving feeling when it comes to the culinary holiday spirit...and not even spirits will do. I just want to curl up with a nice book, avoiding all those commercials on T.V. No Bing, Bach, not Handel and maybe some naughty Nellie McKay. When I sleep, I'd like to count sheep and roast one or two...but no visions of sugarplums, please. Do I have company here? If so, what do you do to temper the hype and get through the days from November 27 through January 1...that is, gastronomically speaking? Kosher Chinese is an obvious answer. Any other suggestions, musings, or wisdom to share? Plans, alternatives, unholiday menus or edible therapies for the mind, body and spirit?

The main Web site for Le Fooding has been updated to provide full information for the upcoming/current week of events that begin on Monday, November 28. Warning: this link has an introduction with music. Click the central circle in upper row for current season: LE FOODING Each day's schedule is provided when you click specific dates.

CRANBERRY SAUCE (Simple whole-berry kind) BREAKFAST -Great in crevice of popovers right out of the oven -Warm & ddd a little maple syrup and use on French toast or pancakes. Cut the cloy factor by placing a glob of drained plain yogurt on side of plate. LUNCH -Stir into plain yogurt and top with granola for lunch. For more substantial version add diced apples or pears. -Peanut butter and cranberry sandwich (drain sauce) DINNER -After sauteing pork chops, when deglazing pan to make a sauce, add the berries and some of the juice along with chicken broth or white wine and lemon juice. Good preceded by sweet potato gnocchi with fresh sage butter. DESSERT -Apple-cranberry pie -Topping for ice cream -Mixed into a fresh batch of pear, ginger or pumpkin ice cream, the latter made with the puree you didn't use for the pie -Clotilde's yogurt cake (cf. Chocolate & Zucchini)--mixed into batter or as topping

For the first time, probably with Louisiana in the back of my mind, though I only thought, "Hey, organic collard greens for only 99 cents a bunch!", I replaced the usual brussel sprouts. There was just a little leftover, with some of the pot liquor, thick pieces of bacon, red onion, and that little sweet, sour and hot kick to it. Of course, the solution is obvious, but I would like to report it was good: Reheat greens with a little olive oil. Cook penne for 3/4 of its cooking time. Drain all but a ladle's worth of water. Dump pasta into greens and add a little chicken broth or turkey stock. Cook at high heat until al dente and most of liquid is gone. Serve in heated bowls with lots of Locatelli Romano.

I don't think the woman was intentionally rude, nor was her crime the grounds for committing murder. How many rude people have the kind of self-knowledge that guides them into making the right decisions when they interact with others, anyway? That said, it was definitely a rude, preachy, self-righteous act that she thought was justified by current and long-standing attempts of companies and individuals to increase the healthful nature of the foods we eat. The last thing you want to do with such a misguided person is to respond to her Passive-Agressive behavior in kind. I wonder if she feels not only superior to you all, but sorry for herself by nobly practicing such self-denial. She drew attention to her attitudes about food and nutrition in a way that was meant to shame you all and spoil your pleasure, whether she was aware of the result of her action or not. The attempt obviously boomeranged. I say wait a while, and then in a neutral setting, she ought to be enlightened. It's going to be awkward since it is a confrontation and she's bound to be defensive. However, smiles, compliments about her earrings, jokes and (only if sincere) non-verbal signs that she is still a friend help to alleviate tension. Were I an Orthodox vegetarian invited to Thanksgiving and asked to supplement the turkey by bringing a pork roast and mashed potatoes with buttermilk, I'd remind the host with a smile that I could not mix dairy with meat even if I still ate the latter...and quickly offer to bring a nice big cauliflower gratin and some marinated mushrooms. It was the guest's responsibility to remind the hostess that she did not eat sugar and to volunteer an alternative way to help out without imposing her preferences on others. When invited to the house of friends who have one son allergic to all tree nuts and peanuts, too, I always make sure I bring something we all can eat. It makes sense not to put a child into the position of feeling either self-conscious or deprived...or different. When a vegetarian comes to dinner, it's easy to make a vegetarian meal. Large enough group, perhaps an alternative dish or variation on the main dish that contains meat. I'd accommodate allergies and religious taboos of adults just as readily when it comes to the main course, especially. However, when it comes to desserts??!!! Maybe I wouldn't make Daniel's OINK-fest cake, but I wouldn't think twice about indulging a grown-up who chooses not to eat sugar....especially for something that is kind of good for you, like the pumpkin pie I ate this morning for breakfast I say, bring on the chocolate cake and let her eat fruit! ...if she's a good sport about it all, perhaps a wedge of Stilton on the side.

About an hour outside Florence, a friend and her family stayed in one half of an old stone cottage where tour guides had squatted for years on the lands of a dead countess until the will was settled and they were allowed to purchase their piece of the land. The ground surrounding the place was littered with casings that had fallen from the tree; their 5-year old showed me how to open them up and dig out the pignoli. It was easy. Fresh pine nuts are wonderful and so exciting to find as a kernel and not the contents of an expensive little plastic bag at the supermarket. This morning, I spent about an hour scoring chestnuts, baking them in a jelly roll pan and peeling them so I could make a French lentil soup with chestnuts. Still have gunk under my nails. More trouble, but intermediate level, surely. It is bitter cold, but bright today. Worth the labor to have a warm, nourishing bowl of soup! Now, as to black walnuts, heed the advice! While it is clear that the nuts have their fans, I for one find them more bitter than the walnuts we're more accustomed to toasting for salads or chopping and pulverizing as ingredients in cakes, cookies, pastries and pie crusts. It has been years since I first tried them, and I think I dismissed them after that one attempt, so perhaps I should be more open-minded and experiment one more time. But... Given how messy they are, how pungent and difficult to crack, is it really worth the trouble? Unless Ling comes forth with a BRILLIANT new recipe, I say, rake them into a pile and wait till the kids come home. Then, hide behind bushes and use them to pelt the neighborhood bullies!

Instead of snipping a series of quotes, I would like to refer the reader to the two previous entries directly above my own. Briefly, I wanted to say that one of the reasons I started the thread on children as menu planners (as of this post, on page 2) is related to this topic. I wanted to see not only what children prefer to eat themselves if they had a chance, but also what their concept of a meal was, or what they thought a meal ought to be. Would taste and family habits dominate selections? Were they developing a sense of a balanced diet, i.e., understanding WHY their fathers and mothers served broccoli and rice along with the chicken or chick peas? It sounds as if the decision to let your son plan a meal and help prepare it really DID make a difference. The pride taken in the green beans is touching. Any more recent successes? Now, even earlier in this thread there was a brief discussion of the excessive calories in soft drinks and juice, the former particularly bad for teeth and lacking the nutritional value of the latter. I thought you might be interested in a recent article from the Business section of The Washington Post* which addresses the ways that PepsiCo Inc. is trying to refashion itself as a company that cares about the health of the consumer. The obesity of children is the focus:Work Off Those Cheetos!. The strategy is one currently embraced by a number of companies: stop blaming the product and go out and exercise!

Lucy, since I won't be logging in tomorrow---or rather, later today--this is just a very quick note of appreciation for the photographs of the marketplace. I do hope there will be opportunities for more before the blog ends. Even the hot chocolate in the white Segafredo (sp?) cup makes me nostalgic! I hope your football team did your town proud. And Bon Jour de Remercier...or whatever expats say in your part of the world when the door opens and guests step into your home.

Yes, Lucy, I would be interested I LOVE European markets and have never traveled to your hometown, so, please do not feel constrained by an avian theme. People, produce, whatever you see that strikes you, please.

FYI: At this very moment on National Public Radio, the chef Peggy Knickerbocker is being interviewed on "The World" about celebrating Thanksgiving in Paris. She says that the turkeys available to her in Paris tend to be tough and scrawny, "a bit too free-range...and not raised for plump breast meat or thighs." So she likes taking advantage of all the great game birds available at this time of year, including pheasant which she serves with cornbread!!!

Cut lengthwise, place on oiled baking sheet with lots of garlic cloves in its scooped out cavity. When done, scoop out flesh and mash it roughly with the roasted garlic forced out its skins. Mix in grated Gruyere and fresh sage, minced. Salt and pepper. Make a rough pastry dough and fill with squash mixture, forming a galette. Deborah Madison's advice, not mine. However, this is a favorite seasonal recipe and loved by friends.

Funny that the gardener does not like to eat vegetables. After all, there are so many school programs modeled on the Edible Schoolyard that Alice Waters began in Berkeley out of the belief that children would become more enthusiastic and adventurous in eating foods they grow themselves. This entire thread is interesting to read and I hope that you'll keep us apprised of your experiments, successes and failures as time goes on. Thank you for sharing this story with us. Despite the one anecdote about the carnivorous hoer, I still like the advice about sharing cooking and shopping with your son best, and am especially curious to see how that works out. I have picked up a book by Marion Cunningham that covers simple cooking lessons she has given children, though I can only remember the ones for meatloaf, omelets and biscuits for some reason. I imagine that the one Waters wrote about her daughter Fanny might have some clues too. It's a tough call when NOT liking the foods your daughter eats is one way your son establishes his own identity in the family. As for exercise, it is going to be hard to do this without your son feeling self-conscious and duty-bound....as many comments have indicated. It's a shame that the fun activities such as swimming, biking or martial arts are not all that appealing. Even though I for one hate HAVING to exercise, at least I grew up at a time when parents were not fearful of allowing their children to play unsupervised outdoors for long stretches of time. Skating, sledding on golf courses, and yikes roaming in the woods were not something as regimented as sports and not duty-bound. I was thinking that since your son is artistic, perhaps you could get him interested in making and flying kites. There is not a whole lot of running involved, but becoming interested in being outdoors is a good first step for someone who would rather be inside reading or drawing. Perhaps you could build things together. Anything that involves creating something, bending, moving around and being something other than a mind...

Interesting that this longing arose two days before Thanksgiving! You know, during a long stint of living in Italy, I started out renting a room in an apartment owned by the widow of one of Mussolini's generals. That's right. Moreover, la Signora's Beloved had been captured by the British who, she fiercely hissed, treated him miserably. She was left back home, fending for her family with only one egg to feed the lot for the week. "Solamente un'uovo! UN'uovo!" Can you see her frail finger pointing and shaking between her face and mine? One day we were standing in the kitchen. Her son and his girlfriend had come to visit, bringing groceries. I noticed the silver package of Philadelphia cream cheese and was amused that in this country of excellent cheeses, including some rather nice, fresh, creamy mild ones, that one more U.S. corporation had managed to nudge its way into the European marketplace and remarked upon its presence. "What, it's American?," la Generalissima exclaimed with surprise, "It's not Italian?" "Yes, it's American," I started to explain. "We use it on..." and then searching for a way to explain what a toasted bagel is, "un tipo di pane Hebraic..." From behind his mother's head, Luciano was gesturing frantically, eyebrows arching nearly to the top of his skull, mouth open in alarm. He didn't want me to say the word "Jewish." Translations: 1) Only one egg. ONE egg! 2) a type of bread that's Jewi....

As to the first post this morning, Rinsewind, thank you. I really am enjoying the answers all the children are providing. Your own analysis of the banana theme seems spot-on. A Freudian would love it! I also am touched by the fact that a four-year old would decide he would have to cook for his family, too. Your son sounds like a nutrionist's dream. Among the answers supplied, there's already a nice range of balanced, adventurous, cosmopolitian meals; the kid-centric choices, such as the all-white theme; and among the older children, there are some signs of the kinds of adult tastes currently being villified, as one mother ruefully puts it "the Viking diet"*, or among Ling's students, the combination of healthful Asian treats and the fast food of the West....plus ribs. Then, of course, there's the all-mashed potato diet and the all eggs all the time. I do hope there will be a few more responses from places around the world in addition to North America. If you haven't quizzed kids yet, but intend to, I'd like to ask a favor. Make sure you ask for meals that the entire family would have to eat that day---or after the meal is planned, would you mind asking, "Is that what you want your sister, me, etc. to eat, too?" *However, at least there's a range of meat! Among the carnivores posting on eGullet, pork seems to reign supreme.

NO! Ask him what he wants you and the rest of the household to have for breakfast. Same (no)thing? I'm curious.

Thanks for all the tips, everyone, and Ling, especially for the link, advice for adjustments and that absolutely delicious photograph above!

FYI Paula Wolfert teaches you how to make Pom Molasses in her Eastern Med cookbook. That's why I have a jar in the refrigerator door. A little goes a long way and it does make a difference. Great with ground lamb, etc. Christopher Kimball, on the other hand, in extolling the virtues of learning how to develop a repertoire of simple dishes one can easily master and make oneself, used P.M. as an example of a frou, frou ingredient that is utterly beyond his New England sensibilities of basic, nourishing, good food.