Pontormo

Pineapple is the first thing to go in the Produce Section on days that Whole Foods puts out freebies to make shoppers buy more. Lots of Westerners love the fruit, but it is hard to get food companies to believe it. Dole used to produce an amazing pineapple sorbet (I"m talking eons ago), but then stopped. The major producers of yogurt that does not contain a boatload of sugar, fructose or corn syrup all copy each other in offering apricot & mango as a flavor, but none bothers to put out a simple pineapple yogurt (no Tropicale mish-mash, please). I actually went nerdy enough to send an email to Stoneyfields and someone wrote back and said the company did not think there was enough consumer interest, but will keep the suggestion in mind . While I cannot speak for all Westerners, I have never heard about brining pineapple. Just a simple solution of salt and water? Do you then rinse it to remove salty taste without losing any of the flavor?

Okay Pontormo I have to know, what the Hell is EVHS? BTW, I always hated green pea soup because of that well known (red can) national company whose green pea soup was Exorcist vile, but I'd love to have a taste of yours; sounds delicious. ← I think that's Extra Virgin Ham Shank. Since the shank has been refined in the split pea soup, it's now only pure ham shank. ← BINGO! Sorry, divalasvegas, but I didn't hear back from either you or Karen and by the time I stripped the meat off the shank, the bone was just a paltry little naked thing. About the size you'll find dangling from ear lobes these days, but not at all sparkly. So, I chucked it . Back in the day when I regularly ate canned or packaged soups for lunch, I think I only did Lipton's for split pea, doctored with cut up hot dogs . It's much better with good ham, carrots, celery, onion, potato, bay leaf, cloves stuck in a second onion and unpulverized split peas with a sliver of butter mixed into each bowl, buttermilk cornbread on the side. I digress. I don't blame you for your prejudice... Nor the blank drawn by EVHS. Since I didn't know Rachael Ray from the Merman (no cable), Megan Blocker kindly explained that the former always says EVOO on her TV show, and had to spell out its significance to me. It seems to be a favorite inside joke here. I guess I just wanted to join in the fun. I went to grad school in a midwestern town known as our nation's capital of the potluck dinner. It was also a breeding ground for vegetarians. I swear. No, wait, it may have been this zombie thing. At any rate, I went through years upon years of potlucks. And I simply do not have memories of a bad potluck experience, even when most of the guests were vegetarians.* Even at the potluck reception for a vegetarian lesbian commitment ceremony where most of the guests were in Social Work (thank g-d I was allowed to put anchovies in the escarole pie; I just had to make a sign warning the diehards.) The students in Asian Studies ALWAYS brought the best food!!! Unless, maybe I'm blocking out the stuff with Campbell's mushroom soup or Cool Whip So, because I can only remember things like my virgin taste of spicy cold peanut noodles I HAD to write about hambones, instead. *Now, the effect of the vegetarian couple on the monthly meeting of the E.F. Glutton Society is another thing, entirely. (Not that there's anything wrong with it.)

I see that sweet potatoes have been mentioned twice, but I recall seeing a signature line here somewhere of a member who would swoon in anticipation of this combination: Gelato with Sweet Potatoes & Cardamon.

Your son wasn't a guest at the Shaw-Shapiro household recently, perchance?

And before I dash, I wanted to add: Karen C.: Will you see some of these nieces and nephews on Thanksgiving? I am especially curious about the broccoli lover and whether she's gotten more pedestrian or adventuresome in her preferences. If she's at all rebellious, at the the age of fifteen she just might find some subversive pleasure in planning to feed her entire family for a single day.... Kristin Yamaguchi: Thank you for participating in this thread. I was in fact thinking of you and the little I have been able to see of your blog. (My computer's memory is low. However, I love the packaging of Japanese food, especially, so looking at the groceries was fun.) It seems as if your daughter is the fussiest, the youngest more interested in non-Western foods & very youngest the serious carnivore....although I shouldn't jump to conclusions solely on the basis of your post. A "Happy fifth birthday!" to your son--I hope he enjoyed the tomatoes and the cake. And Helen, I am glad you appeared at just the same time. I love thinking about family meals in transplanted households or homes where the parents come from different backgrounds (has anyone done a thread on this?). There seems to be an Asian influence in the tuna at breakfast. My g-d, what a lot of food, although the competitive spirit of your sons, as you say, is behind this. The insistence on a Christmas Eve snack intrigues. fou de Basson: I am impressed by a nine-year's love of sushi. I hope the rest of the family shares the obsession to some degree. And finally, Suzysushi: Love the double-take on veggies. Oh well. Had to look up "char shu" and when I did, I had to agree. That was one of my favorites growing up. As for bananas, I have some friends whose son would have happily lived on Nilla wafers and bananas when he was two. They had to stop putting the bananas out on the counter to avoid constant "Uhh! Uhh!"s with grabby hands. It got so they couldn't even spell bananas since he picked up on that word. "Are we out of Y-E-L-L-O-W-F-RU-I-T?"

Melissa, first, thanks for the pictorial definition of Dutch Babies--why "babies" though?--which I thought might be like hush puppies or my grandmother's amazing dough boys. Second, I am sorry there's a culinary split, but, hey, you did your job right. She's independent AND passionate about food. And sigh, yes, California.

Actually, Karen, the tired note of appreciation last night had an array of expressions inspired largely by your inspired son! I think Jamie Oliver would be impressed by the gopher, but would guide this child toward vegetable sides, whole grain rolls and maybe substitute apples for the errr... It would be interesting! It's nice to know that the children of a former chef might be as varied or monotonous and certainly as whimsical as the rest of us.

This is the kind of thing it is interesting to know. I would have thought a lot of younger children would choose what they've just eaten....except then we have the three-year old who wants pizza for breakfast and dinner. I also like the fact that he's fond of something prepared by someone who cared for him, but isn't a part of the family. Are older children more likely to assert personal favorites that set themselves apart from their siblings and parents?

MoLF: Looks as if there is at least one common favorite among your children, uniting them with other children who have spoken up here! I assume the waffles are made without dairy products, so that your daughter's choice is based on her dietary restrictions. Now, when you say your sons and daughter would choose these things, are these meals BOTH the preferences that you know all too well AND the ones that they told you when you asked them to plan a day's menu for the family? I am not sure if anyone here has children old enough to help feed you, spouse or siblings on birthdays or Mother's or Father's Day, except maybe those who can recall such experiences when their grown-up children were younger. How many are planning meals based exclusively on their own preferences and dietary needs? Judging by what is here, thus far, I am guessing at least 90%. (Those who said pizza! or sushi sushi sushi, three times a day, and then changed their minds were probably acknowledging their families.) Are any children including their mother's or brother's favorites?

These are all so wonderful, everyone! Loopy Just a wee bit icky Delightful. Serious & balanced or serious & not. What you'd expect, along with surprises. And Ling, thanks for piping up, especially (I didn't know you teach!), not only because you got a response from a young student, but because you're adding things like cut up Spam and Chinese buns to the list. I must say, the differences between your guess at your own childish menu and the dishes you list as a signature line are noteworthy. I am clapping my hands, but only figuratively speaking, of course, not just because I am typing, but because my lids are drooping. So, I will respond to some of your posts at greater length some time soon, if not tomorrow. Meanwhile, I am learning a lot! I hope they'll be some contributions from around the world, especially from a blogging mother in Japan!

Kathy: May I come to breakfast? Much thanks to you and your children for the comprehensive meal plans! One thing that strikes me about the Golden Arches is that they accommodate personal choice to a large degree. Your son is not just selfish in his selection, he's giving his parents and brother a chance to eat what they want.

The all white phase! My sister did that when she was about 5! Bare macaroni, Hydrox middles, mashed potatoes and white rice, for months! ← Do you understand the all white phase? I have been told that the tastebuds of children are extremely sensitive, though, I don't recall anything about the source and its scienitific accuracy. Is it just a bland thing or is there something about the lack of color, too?

What are Dutch Babies, first? Second, I think it's interesting that she included THREE vegetables! And one of them's green! But no fresh fruit, unless there are berries or bananas on her gelato (how sophisticated!)

Ahhhh...so cookies, it is, Mr. Baker! Keep this thread in mind when Zack's vocabulary increases and enunciation becomes more coherent! Now, I didn't give an age limit for the children....

Still LMAO over your line about "Maybe we should start a thread called "strange hambone stories". Why not? ← Heh, you two, I am in the middle of making split pea soup with a very big smoked ham shank. Not EVHS, but I guess it might be deemed Pure Ham Shank. You want?

Cool! The older one likes broccoli, my oh my! The younger's into the All White Phase, I see...if fashionably multi-cultural

Touche'. You got me there. But Starbucks, alas, is just so damn ubiquitous that its demographics are quite diverse, if all decidedly middle class and beyond. They wear sweatshirts that say "FBI", running shoes, Armani, and T.J. Maxx. Their kids raise eyebrows when they enter, remember? Teaism doesn't attract much of the tourist or MacDonald's crowd. If there are children (?? I don't remember any, but I am not a regular at any of these places), they know how to sit motionless, palms up on their laps, fingers in proper configurations, striving for satori. The cups are all very wabi-sabi. Funky-tasteful. The price of tea? Don't recall. Busboy? Diva? There'll probably be someone else from these parts who knows. Not as much as a double mocha cap half non-fat with sprinkles, certainly. Indeed. Thanks for reserving judgment. This someday-to-be distinguished scholar is very cool, smart, kind, gorgeous, not full of herself, and knows how to use an outhouse and an axe. Learned how to cook and speak Chinese from the natives.

Too quick! Round' em up! Ask!

If you teach your children well, you feed them on dreams. You also coax them to try the green beans...just one more. Maybe a bite of the fish, not just the oven fries. Some of them don't need coaxing and clammer for more fruit, cherry tomato seeds freckling their cheeks as their parents push the stroller through the farmer's market on a bright, sunny morning. They like capers and olives, too! Then there are the ones who go through phases when they'll eat only spaghetti with butter, or only white food, none of it touching on their plates. When they hit nine, all they ever really want to dooooo, is, baby, order pizza to chew. BUT, what if they got to choose what everyone in their family ate for a day? Would they make the same choices they would make for themselves? Nothing green? Cheese, salt, ice cream and cookies? Or would they follow your lead? I'd love to hear what they say if you ask. You be the judge. If the child you poll is very young and would find the prospect of planning an entire day of meals too much of a challenge, ask just about dinner. This is by no means a scientific study, but answers might be less susceptible to your influence if questions were posed at a time when meals were not being planned or served. No prompting, please. If there is no main course and nothing with leaves, so be it. I hope parents will not be the only ones who participate. Uncles? Teachers? Godmothers? If you don't mind sharing the ages of the child who plans his or her family's meals, it might be interesting to see how different the menus of younger and older children are. Any thoughts of your own regarding their responses?

Hi, Karen! Your reference to tea rooms in the D.C. prompted me to log in. There are a number of places named "Teaism" (cute, huh ?) in town that are actually a very nice alternative to the Starbucks scene. They're not for Ladies Who Lunch, though I once lunched in one close to museums on the Mall with a Wellsley alum, briefly in town, who was wearing a pink cotton top and carrying a pink bag containing a pink wallet, VERY California casual chic vs. prissy or dear. Does that count? Teaism is for the green tea crowd, or we who wear Birkenstocks and dangling earrings and go to farmer's markets. They sell pretty decent food, though you have to be selective. We both had ginger limeade and in bento, lightly seared tuna on a mound of rice with roasted sweet potato and probably a sesame-cucumber salad. The emphasis is on Asian or Asian-like things.

This reminds me of a Thanksgiving right after college when Gary, an engineer for NPR, and I volunteered to cook for all the engineers and producers who had to work on the holiday. While we had cooked a number of meals for mutual friends, this was the first time either of us had planned a holiday meal ourselves, so far away from home. The story's set-up is actually better than the puchline. Suffice to say that it was successful, and thank g-d them engineers were working late because it took forever the first time around. What took longer than forever were those damned little pearl onions! For more than two dozen guests! I won't link it, but take a look at this week's Food Section of The Washington Post; Hannnah may have pinned it already. There's a recipe inspired by precisely what inspired you: their visual appeel . I suspect the selling of those precious polychromed pains that you purchased is due to the recent importation of cipollini, redundantly called cipollini onions at Whole Foods. The small flattened Italian onions are often prepared in the same way the Post recommends cooking PO's, i.e. so they're vinegary. However, I prefer them simply blanched for a minute or two (although this step is almost not necessary) and then popped in the oven to roast, slathered with EVOO and salt and pepper. Great with a roast of any sort. The vinegary ones are usually associated with a large tray of antipasto where the accent is on vegetables, grilled, roasted or stuffed, served at room temperature.

Abra: THANK YOU!!!! for this vicarious experience of a beautiful part of the world and gorgeous food; the array of chocolate desserts is so befitting as a soaring climax that I would like to compliment you and Soba on the canny cinematic unfolding of the week from the opening sequence that serves as an establishing shot to the true beginning of the drama set at quiet dawn, and so forth. I look forward to your choices for a finale after the wonderful spread on page 7. Since the memory of my aging, beloved Mac is low, attempts to view all the images on a single page of this blog have failed. It's as if I am seated behind the tall guy who keeps leaning over to speak to his wife in the theater. However, you and bleudauvergne both provide strong incentives to consider an upgrade. As for the glimpse of the basset hound, I wonder if Jackal10 was at all influenced by Robert Parker when he brought him into his household. If you've never seen the documentary, Mondovino, I urge you to rent the DVD given all the references to the crossing paws of the dogs of foodies and chefs alike. It requires patience, but it is a fascinating overview of the wine scene. The filmmaker uses the dogs of all the critics, vineyards, distributors and consultants as an amusing leitmotif. Second edit: Acknowledgements for content's appeal and orchestration revised for accuracy. Thanks for help!

It's cold outside. Oatmeal goes a long way.

The best choices have already been mentioned. Protein and vegetables are most important, and rice should be added to the suggestion for pasta, the latter something I like to give. The thing is, it is hard to strike a balance between wanting to improve diets and being preachy about what you perceive as more healthful than the standard U.S. diet. So, for example, if you want to give rice, I would go with white vs. brown & a bag or box that has instructions for cooking. I have never given couscous or bulgur, although who knows, given shifts in demographics, there may be people grateful for the latter. Dried legumes and canned tomatoes? The first might be welcome if they were simple to prepare and familiar, like lentils. Some folk might like rice and beans. Wouldn't it be nice to get some chili powder, dehydrated garlic, tomatoes, pinto beans and rice if one of the packages had a printed recipe for chili? However, large food banks tend to shelve like-items in large quantities before dividing them up for distribution to individual families. It would be better to give beans cooked, especially prepared, as in baked beans, chilies and soups. Mary Kitchen corned beef hash. There might be some decent canned vegetables, tomato or V-8 juice, or fruits packed in juice vs. heavy syrup. Especially good for children would be fruit juice high in vitamin C with no added sugar, corn syrup or fructose.

My stepfamily in Connecticut is very good friends with a family whose Pater has spent a good portion of a lucrative career working as a chef at private clubs, including those associated with the Ivy League, I think. Now, of course, the Ivy League is no longer gender-exclusive. Some--most?--but not all of the Sister Schools are no longer places for ladies, Bourdain being one of their well-known alumnI. I wonder if there is a reader here who has visited clubs affiliated with elite schools that still preserve the character of the Old Boy's/Girl's Club, or worked in their kitchens during the lunch shift. If so, do you recall anything about the single-sex character of lunchers that reeked not only of class, but of gender? Were there any significant shifts when these worlds went co-ed? Come to think of it, I went to a large public university for grad school that had different buildings for its male and female student bodies to congregate. After the radical days of the late sixties, when the sexes were finally allowed to mingle architecturally-speaking, the cafeteria in the women's "club" became the most popular for penny-pinching grad students and retired townies. The fare was hardly tinged in girly shades: chili and thick, warming soups were what they did best.