The Picky Eater's Lunchbox

It's that time of year when parents should breath a sigh of relief.After all it's the start of the school year. Instead moms and dads are growling and pulling their hair over the little one's lunch box. Why? They have picky eaters.

Some kids will eat everything and anything. These are little foodies in the making. Some are just downright fussy. They won't eat certain foods , whether because of taste , texture or color. What to do? Work around it. Be clever and creative. If they hate fresh veggies, such as carrots and broccoli(most kids despise them).Try packing a flavored dip such as a low calorie ranch or onion. If they insist on sandwiches make them fun and healthy wraps. Add some kid pleasers such as guacamole or salsa in them Shredded cheese ,a good source of calcium can also be added.

What about sweets? Let's face it , kids practically demand them whether they starting kindergarten or high school. How does a parent handle this and what can be done. The easy and actually the best answer is fruit.Again make it fun. Pack grapes which are a finger food and one that can be shared. Apples and pears can be sliced too , With the first you can include cinnamon for extra taste. Fruit roll ups are another great lunchbox dessert. They're the closest thing to candy despite being relatively healthy and again a blast to much on.

Picky eaters can be worse than detention or extra homework.The solution is to create a fun and tasty lunch that will be eaten and not traded. Can it be done? Yes and successfully too!

Fruits of Their Labor

Everyone, enjoy their their Labor Day. Just remember that whether you eat in or out there are several people responsible for your meal.

If you've gone to the grocery store thank the people there who work hard to maintain a good and clean place where you can buy your food. Also keep in mind the workers who pick your veggies and fruits along with dairy workers and those who work in plants to give you everything from cookies to cold cuts.

If you're eating out today, then tip your waiter a dollar or two extra for their help. Waiting tables is no joke as is cooking in a diner . Short order cooks have to create a variety of dishes in practically no time at all. Also leave an extra dollar for the bus boy too. They are the ones who have the messy job of cleaning up after you.

Whatever you eat today think about the tons of workers who made it happen and hope that they have a a day off from their toils and labors.

A Late Summer Picnic

Just because the calendar says September that doens't mean to put away the picnic basket and blanket. It's a still beautiful time of year to have a beach or lakeside gathering of your favorite foods.There may be a twist of something hot added but that's about it. Otherwise enjoy a lovely meal under sunny , and cool blue skies

This is still the harvest season so you can pack farm fresh tomatoes along with cucumbers and peppers. The tomatoes can be made in a variety of ways, as a sandwich , eaten plain w ith sea salt or sliced as a side. Cucumbers are good sliced thick and crunchy and dressed with a spicy vinaigrette. You can also make a lovely sour cream and dill dressing too This is a refreshing departure from your average cole slaw. peppers are good , just sliced and waiting to be dipped in little ups of ranch or onion dip or in any kind of salad. Of course this is a picnic so have plenty o or sandwiches with cold sodas or better yet chilled non alcoholic cider.

The weather, which depends on where you, are may get a nip to it. You can still enjoy a lovely outdoor meal. Try bringing along different soups in thermos to warm up. A hot tomato soup along with oysterettes is like a foodie blanket, protecting you from the chill .Another choice is a smooth squash or pumpkin soup with rice. You can also bring along little containers of butter or cream to add to the soup's taste and texture. Spice up your condiments too. Think about adding a hot mustard to your mayo or sprinkling a few drops of chili powder to your ketchup. Also tote along a thermos of hot tea, coffee or cocoa instead of the usual cold drinks.

Just because we're on our way to fall, it doens't mean to forgo all our fun summer activities . Plan a fun picnic at your favorite lake or ocean beach , and bring a hamper full of the best of the season.It's a great way to enjoy September's cool blue skies and refreshing breezes.

The Time for Food Drives

Winter will be on us soon although it is only September.It is a time to think of those less fortunate and what they do to survive during the cold months ahead. You can be in charge of one at your kid's school or go one step further and have one with your neighbors or office mates. Even groups of friends can get together and start a successful food drive.

The first step is to get organized. Either pick yourself or someone who has a lot of extra room to be the designated drop off. Then it's time to group together and discuss what charity you want to donate to and when. Many churches in the area do have food pantries and they would appreciate the extra cans. After all many people are still jobless and use these places on a weekly basis. if you live in a metropolitan area then there are plenty of shelters (sadly enough) who would appreciate canned and dry goods. Go on the internet and do a thorough search .Drop off stations will come up , either by town , county, parish or state.

What should you donate? Formula , surprisingly is number one. A lot of families cannot afford this and it and diapers would be greatly appreciated. Canned food , certainly, such as veggies that are chock full of vitamins .These can be made into a variety of tasty sides and also can keep for months. Think about chilis and tinned meat ssuch as tuna, deviled chicken and ham. Another must are pastas and sauces. These are perfect for those with fussy kids and any pasta dish is filling and nutritious. Canned fruits are excellent choices too.Although not as nutritious as the fresh ones , they still can be handy and also can be made into different desserts. Also think about donating pet foods because many in need do have cats and dogs that they're struggling to feed.

Cold weather may seem like a lifetime away right now. However it's not too early to think about food drives for the poor and needy. The more you collect, the more they'll benefit.Start right away for a successful drive.

From Blog To Cookbook The Homesick Texan Cookbook

Many bloggers dream of turning their daily weblogs into books and from there into solid gold. This has happened to Lisa Fain, creator of the great blog The Homesick Texan Cookbook. Her insights and recipes will be available September 13th when the blog turned book goes out to the public. It's a cookbook that has a definite appeal. Why? Because it features all old fashioned Texan recipes.There are chilis and biscuits, cornbreads and barbecues. Any foodie can recreate a perfect Houston barbecue or San Antonio Tex Mex feast.

Ms Fain was the subject of yesterday's weekly Feed Me column in The New York Times Dining section. The interview ,conducted by Alex Wichtel, highlights this former office worker's love of her native Texan cuisine. She started her blog when she was working in the magazine production section of Advertising Age . It became a full time job and she quit to work on it and the accompanying cookbook. It paid off. There are many people who follow her and love the down hominess of her recipes. These are family recipes with the chief ingrdients being love.

I checked out the site and it is a good one. The recipes are true Texan , using native chiles and produce. Since Texas is also part of the South the recipes also reflect that cuisine. There are a lot of cornbread, crawfish and biscuit recipes along with sweet buns and cobblers. I love her black eye pea dip and will try it along with her pea salad, a Texas classic.Ms. Fain also has a section where you can buy other authors' cookbooks featuring barbecue and Southern cooking. You can also buy chilies , Mexican chocolate and other ingredients along with pots and pans too.

The Homesick Texan Cookbook is a great blog and it will be neat cookbook too. If you haven't visited this site yet please do. You'll pick up some tasty homestyle Texan recipes and some interesting down home advice.

The Best Of Summer Flavors

Summer is a multitude of flavors and textures. Even though the season is winding down you can still have a juicy barbecue or delicious veggie or fruit based dish.This was the subject of today's New York Times Dining section. Instead of one big article there are several small ones written by regulars,Julia Moskin, Jeff Gordinier, Sam Sifton and Kim Severson. A new writer,Ligaya Mishan also has a great mini article on the subject.

Luckily the farms and even home gardens have some bounties left. Julia Moskin writes about that tasty treat, conr fritters made with niblets fresh from the cob.Hers is one that is more pancake than fritter but still has crunch and texture. She serves them with maple syrup but I think a freshly made salsa would be better. Kim Severson contributes as Southern field pea salad.It combines blackeyed peas alone with fresh Vidalia onions, sweet corn and tomatoes. She adds a dressing made with Dijon mustard and apple cider vinegar. Sam Sifton offers a grilled flank steak, perfect with these two dishes It is a teriyaki style, one that can be barbecued well past Labor Day and into the fall.

Of course summer also includes fruits and there are some great recipes concerning them. Sam Sifton brings his mom's blackberry cobbler to this table. This is the perfect dessert for any meal, with tart berries and lumps of sugary dough pressed over them. The dough recipe is a scratch one ,made from flour and sugar . The entire dish is easily made first in a skillet then baked in an oven. for a more exotic treat try Ligaya Mishan's grilled peach recipe. This takes an exotic turn by sprinkling the Egyptian spice mix called dukkah. This is an easily made blend of spices, seeds and herbs and gives backyard peaches a rare , mysterious flavor, redolent of faraway spice markets. For a twist add yogurt as a side.

The summer is winding down however there's still time to take advantage of it' bounty and flavors. Try what these food writers offer or do your own spins. There is enough out yet to create delicious warm weather meals and desserts .

Not Just Your Average Vanilla

Vanilla has always gotten a bad wrap. It's considered too bland and too boring. All things vanilla flavored have to have a second flavor added. Think again. Pure vanilla flavor is anything but yawn inducing. It has a slightly spicy , sweet taste that is perfect for anything , including - surprise !- lunches and dinners. The bean is surprisingly versatile and can be used in different dishes.

Vanilla, like its' cousin, chocolate was born in Mexico where the plant flourished. Conquistadors called it vainilla or little pod in Spanish and brought it back to Spain with them.By the 1750's, the plant, now renamed vanilla was widely used in both American and European baking. In 1812 a young enslaved boy from East Indian ocean island of Reunion named Edmund Albius discovered that the plant could be hand pollinated and thus began the birth of modern vanilla manufacturing. Madagascar vanilla became and still is the most prized vanilla in the world. It is also called Bourbon vanilla and is also manufactured in the West Indies and Indonesia. The vanilla plant also produces a fragrant orchid known as Tahitian vanilla . This is primarily used in perfumes. The Mexican genus still exists but is not as widely used as these.

Vanilla is not just restricted to baking and desserts. You can use it in in rubs and glazes to create a sweet, slightly spicy sauce and flavor. In fact it will enhance any meat and it's mostly used with pork , chicken and even seafood. Add a few drops of extract to any brine to give pork exotic Asian flair . Even vanilla glaze or sauce will liven up a plain chicken. You can also use the bean for seafood whether to infuse a stew, lobster sauce or make the famed vanilla shrimp. Of course, don't forget it in baking. There's nothing like a plain vanilla cake or cupcake with a simple dusting of confectioner's sugar. Another must is homemade ice cream made with freshly crushed vanilla beans to create a pure , old fashioned flavor.

Vanilla is anything but bland. If you want to wow your taste buds then add a dash of vanilla to your cooking.It's far from boring! It's downright exciting and then some!