Turning Snack And My Kitchen Upside Down: Kale and Seaweed Chips, Popcorn On The Side

Early this morning, my husband poked his head into the kitchen and a look of horror washed over his face as he surveyed the scene... Cabinets flung open, cats on the table, dirty dishes strewn about and the loud sound of popcorn popping. He turned on his heels and fled...

"Snack Mom" had taken over the kitchen. Yes, I even set my alarm for 7:15 a.m. which is early for me, so that I could make sure the Kale and Seaweed Chips would be ready, along with two enormous vats of popcorn. I was inspired by The Yummy Mummy, who prepared kale chips as a snack for her daughter's preschool class. She outdid me by awakening at 5:30 a.m., an hour too ungodly for me to even consider, to prepare her snacks. I compromised by getting up slightly early, figuring I would somehow manage to get the three snacks ready, shower, make Izzy's breakfast and lunch and still get him to school on time.

Well with little time to spare, all notions of organization immediately flew out the window and chaos reigned. Olive oil was spilling, sesame seeds were flying and the cats were underfoot but somehow I did manage to get it all done.



The kale chips are a must try. This preparation turns a chewy, weedy vegetable into a feather-light delight (just make sure not to under cook them. I can attest to the fact that the undercooked version is a tad too chewy).

The recipe is super simple: Break kale into bite-sized pieces, rinse and dry. Place in a bowl and massage with olive oil, then sprinkle with salt. Spread on a cookie sheet so that the pieces do not overlap, and bake at 350 F. for 10-15 minutes or until darkened and crisp, at which point they practically dissolve in your mouth.

As if those weren't enough (actually they weren't, children cannot live on weeds alone, can they?) I also prepared seaweed chips which had been calling me from the pages of The New York Times. Definitely a fun project to do with kids but this morning there wasn't much time for that.
All you need are sheets of Nori, water, salt and sesame seeds. Watch the video link for more precise instructions.

But the morning prep was not over yet...

While those were baking I started on the popcorn and Izzy's morning pancakes. As the kernels flew, his pancake bubbled. All was going according to plan. Izzy assisted as I dumped the steaming vat of popcorn into a brown paper bag and began a second batch. When all was said and done, we carted it all over to school and set it out. Would the Kindergartners and First-Graders even touch the odd vegetable chips? Only Pick-Up time would tell.

At 3 p.m., I popped into Izzy's classroom and found an empty tin of Seaweed Chips ( I hadn't made that many) and a few fistfuls of Kale Chips left. There was still popcorn in the bag but I had made vast amounts of it so that didn't surprise me. What did surprise me was the snack tally on the blackboard. Izzy's teacher, Miss C., had inspired some of the children to try the snack by finding out which snack each child preferred. Kale was the winner, although that doesn't mean they actually liked it. Still and all, they tried it which is progress, right?

It thrills me when Izzy's teachers are proactive in getting the children involved with what they are eating. Teachers can certainly have an influence on eating habits so I look forward to bringing in other healthful foods for his class to try.


p.s. The following morning, when I arrived at school bearing another snack, a little girl looked over at me, not knowing what I had brought in and announced, "I am allergic to all of that." I looked at her and asked, "What are you allergic to exactly?" and she replied, "What's in there. I don't like it." I assume that she thought there were more Kale Chips within and she had decided that she was "allergic" to vegetables!

Who Put That Burger On Your Plate? These Kids Will Tell You...

These school children created this video as an entry for the "Real Food Is" contest created by an organization called "From Farm To School" I couldn't be more pleased to see that teaching children about Real Food is seeping into public school curricula. These videos are brilliant examples of how to teach children to make better food choices. Many adults would surely benefit from watching these thought-provoking videos. They are definitely worth watching and sharing with your family.

Of course I want my friends to win so vote here for "Who Put That Burger On Your Plate" and do it soon since voting is only open through Saturday, February 14th. In order for your vote to count you need to pick a winner from the K-12 category and another from the College category. I liked this one:

Nearly Missed: Inaugural Unpreparedness

It dawned on me Sunday that I had no plan for this historic occasion. Going to D.C. was never an option as standing around in the cold never appeals. I still wanted to do something to celebrate, something closer to home.

I came up with attending the event held at the Eldridge Street Synagogue on the Lower East Side. I told Izzy that he could miss school and get to see Obama on a giant screen. I think it was more the screen than Obama that called to him but he agreed. It wasn't until Monday when he had had enough of weekending with me, that he changed his mind. He said he did not want to miss school.

I was sad because even though he might not realize the magnitude of the inauguration now, he would one day hold the memory of what he had been doing today. It then occurred to me to find out what they would be doing at his school. When the reply came in that they would not be watching it, I was upset but unsure as to what to do next. Thankfully, at school drop-off this morning, other parents expressed an interest in having their children witness the ceremony. The parents spoke and the school listened.

I received a call this morning, asking if I would host a group of children at my house. Montessori has a no t.v. policy but as a field trip it could be allowed. I was thrilled to oblige and began to eagerly set up the viewing area. Now I don't have a t.v. either but I do have a computer, which I attached to a large screen. When all was done, nearing to 11:15, my livestream CNN stopped working. It seemed stuck and I feared the children would arrive to see NOTHING. Panicked, I called my friend H. who saved the day.

Instead of coming to my house, I traipsed with 16 children and 3 teachers over to H's, arriving just in time to catch Joe Biden being sworn in. The older children were able to remain relatively calm and attentive for a good 20 -30 minutes but the others were fairly antsy. It was hard for most of us to stifle a giggle when H.'s youngest daughter wandered in front of the t.v., sans undies, but somehow decorum was maintained. Overall, I was thrilled that I was able to watch with Izzy.

After school, I invited his friend T. over and then realized we needed an appropriate snack. I whipped up some last minute OBAMA cupcakes which would probably have been better had I planned them in advance. The kids played in the snow happily and the day ended ordinarily. Will Izzy remember it....Only time will tell.

P is For Picking At Pomegranates, A Perfect Playdate Pastime

Pomegranate seeds, yogurt and honey. Perfect after school snack. Wildly entertaining too.


Today Izzy and his friend I. snacked on the above. After they licked their bowls clean, I gave them the remaining pomegranates to pick at with chopsticks. Soon their faces and fingers were red-stained and happy. Poking at pomegranates turned out to be a most pleasurable pastime.

Thanksgiving Memories: From Popovers To Turkey Carcass

This is the first year I have ever celebrated Thanksgiving with friends, rather than family. No, come to think of it, maybe not. There was the time in Paris, and the time in New York but I suppose it is the first time in the past 15 years. My oldest, bestest friend L., invited us to her holiday table. And what a table it was. In fact there was more than one. There was an hors'd'oeuvres spread on one table, along with a grown-up table and a kiddie table. Everything was set beautifully with harvest-colored table linens.

Izzy stood out at the kiddie table for he was the only one to eat every course. Starting with popovers (which I was surprised to find T. making upon our arrival) on to pumpkin ravioli with sage butter, then salad with goat cheese and dried cranberries. He ate so much before the meal that he was too overstuffed to nibble any turkey. He did manage to squeeze in a some mashed potatoes and a few parsnips but that was about it.


As for me, I managed to heap my plate with as many things as would fit, despite being overstuffed with appetizers as well and keeping in mind that I needed to save room for dessert. While I was eating, Izzy spent much of the festivities zooming around with his friends S. and I. eventually coming to halt with the promise of dessert. There was a nice assortment, including the Tarte Tatin (my contribution) and Auntie S.'s cheesecake. We managed to have a sliver of each.

After the dessert course, I helped L. with a bit of the clean-up, all the while eyeing the turkey carcass on the counter. I suggested to L. that she make turkey soup, especially since I have the recipe right here. She seemed a bit uncertain about the idea and what happened next merits a post of its own, to come tomorrow, but back to my story.

Stuffed to the gills, much later than I thought it would be, L. took us to the train station to make our way home. A fine time was had by all. Poor Izzy was exhausted and needed to be carried much of the way. On our way, he lamented the late hour and dreamed of a day, this weekend, when he could stay in bed until dinnertime. Who knows, perhaps his wish may come true.

Brussels Sprouts Destalker and Cranberry Mold Maker: Izzy's Thanksgiving Contributions

Izzy and I had the whole day together to spend preparing our four dishes for the Thanksgiving meal. The first job was Brussels sprout destalker. Buying the sprouts on a stalk (if you can find them that way) is definitely the freshest way to go. I showed Izzy how to use a small sharp knife to slice them off. He immediately set to work.



When his task was completed, I prepped the sprouts for tomorrow by slicing them in half. The will be used to make this.

Next on the agenda was our Cranberry-Port Molds. He washed the cranberries and picked through them. He also added all of the ingredients to the pot, stirring and watching it while it simmered.

Meanwhile, I prepared the pastry dough for the Tarte Tatin ( I promise a recipe for this soon) and peeled the parsnips for this. Instead of a cooking frenzy, it was a leisurely day, with time for a walk to the bakery and supermarket, and games interspersed throughout. Ahhhhhh.

Tomorrow we will complete the dishes and cart them all to my friend L.'s Thanksgiving Feast.

Wishing everyone a Happy Thanksgiving!

On Coaxing Children To Eat: In The Classroom

Today I had the pleasure of assisting in Izzy's classroom. The teachers had planned a Thanksgivingesque celebration. There were three stations at which the children prepared three different dishes, ultimately to be eaten for their lunch at a communal table, rather than at separate, small tables as they usually do.

I helped out at the salad station, where the children chopped up carrots, celery, tomatoes and apples. They were also in charge of the fulfilling and age-appropriate task of tearing lettuce into small pieces. Having trained Izzy to use a knife at an early age, I was not quite aware of knife holding protocol for the uninitiated. The teacher demonstrated how the children were to hold the ridged slicer, holding it in one hand while placing the other on top of it, rather than beside it. I wondered how they would have done, had I not seen her demo..Thankfully there were no injuries.

At the cheese and tomato sandwich station they sliced tomatoes and placed them, along with sliced cheese, on small pieces of bread. Perfect jobs for a three- year old to be sure.

At the third station, Miss L., one of their teachers, prepared a Taiwanese sweet potato soup. She helped them grate the sweet potatoes which she then cooked in a rice cooker. I didn't get to see what went into this dish although it looked like simply potatoes, water and maybe some sugar.

Along with food prep, the children were responsible for making place cards with their names on them and setting the table. When the time came to eat, the children were clearly pleased with themselves, though not enough to actually try what they had helped prepare.

I was amazed at how many of the group (about 17), turned down the salad. I would say it was over half, if not more. The soup was an even harder sell. Of course I qvelled when Izzy continued to ask for extra helpings of it but wished the others would at least give it a try. I decided it was time to intervene. As his adorable friend A. was about to toss hers, I stopped her in her tracks. An amusing conversation ensued and the others became engaged as we discussed what would actually happen if she tasted something she didn't like. All eyes were on her and the others who I challenged to taste the soup. And guess what? They did! The friend even admitted it was not as awful as she would have imagined.

The best place to learn healthy, adventurous eating habits is the home. Barring that, teachers certainly can help to model good eating, as they did today. Indeed, modeling is important when it comes to teaching children to eat well, however peer influence can also prove to be quite useful.

As an educator, I have always been interested in measuring the impact of family vs. peer influence. It is so exciting to see how it comes into play in the realm of food.

I look forward to more time spent eating with Izzy and his classmates. Who knows what they might eat!

What's With Our Green Banana? Some Strangers Weigh In

Scene: Path train platform, awaiting the 33rd Street train. Izzy and I are seated on a bench, in between a young woman to the left and a young man to the right.

Izzy: I'm hungry.

Me: I have a banana. Would you like the banana?

Izzy: No. Don't you have anything else?

Me: No. Have the banana. It has vitamins in it that you need to help you grow.

Izzy nods okay and I take out the banana. Note that it is green, quite green, despite the fact that it has sat out on my counter for four days. I figured it was just one of those strange bananas that just never turn yellow but are ripe nonetheless. I try to peel the banana and the banana resists.

The woman says: That banana isn't ripe. It's green.

Me: It just looks green. I think it is ripe. It has been sitting on my counter for 4 days. (Then I touch it. It is hard as a rock.) Maybe you are right but something is strange about this banana.

The young man looks over at us and says: That is not an eating banana. It looks like a cooking banana. I am British and from the islands and we cook those bananas.

Me: You mean plantains?

Young man: Yes. You slice it lengthwise, and boil it until tender. With sweet potatoes if you want.

Me: Oh. I thought you fried them. Which island are you from?

Young man: Jamaica.

Me: (I then launch into some discussion of foods of Jamaica finally getting back to the banana). I don't think this is a cooking banana but I guess you never know.

Young man inspects banana and is then uncertain. He says it looks too small to be a cooking banana after all. The train pulls into the station and Izzy is still hungry. This isn't the first time I have purchased organic bananas that never seemed to get ripen.

And so the mystery of the green banana remains unsolved.

According To Alice Waters

Who spoke at the Times Center tonight as part of the first annual New York City Wine and Food Festival; if schools taught eco-gastronomy according to her Edible Schoolyard model, we could turn our children into little eco-gastronomes.

It was wonderful to be present for her discussion and hear her answers to the thoughtful questions from the audience. There were many schoolteachers and others who hope to improve the public school cafeteria situation. Unfortunately her answers always led back to the same thing: the federal government needs to step in to add extra funds to improve the breakfast and lunch programs in schools, ultimately saving money in the long run , when children grow up healthier as a result of eating better.

At the end of the discussion there was a wine and chocolate tasting and we had a chance to have her sign our books. My friend L. asked her what she did on airplanes and she said she would never eat airplane food and always has something with her so that she doesn't have to (glad I am not the only one).

When it was my turn to have my book signed, I told her how I was raising my own little eco-gastronome and she said "Bravo. Keep it up." Which, of course, I will continue to do.

p.s. She looks awfully good for someone I imagine is in her 60's. It must be all of the local, organic foods she eats!

Mr. Picky Pants Rears His Ugly Head

I do love nothing more than to regale you with tales of my snail-slurping, octopus loving, tongue-eating child. Indeed nothing gives me greater pleasure. But let it be known that it isn't always so rosy chez Izzy.

Indeed every so often, Mr. Picky Pants shows up at my dinner table and I must struggle to handle the situation appropriately, so as not to squelch his interest in all kinds of food.

Take tonight. I roasted up one of Izzy's favorite vegetables, butternut squash. But instead of serving leaving well enough alone, I combined it with some sauteed red onion and fresh ricotta cheese, and tossed it with bowtie pasta. I was convinced it was a culinary masterpiece. Izzy thought otherwise.

He ate a few bites of the squash and pushed it away. Then he started eating the bowties and began to complain. "I don't like squash this way. I don't want cheese all over it. It doesn't taste good. I want it the old way." And on and on the litany of complaints went. He only ate about half of the pasta and almost none of the squash before claiming he was done.

I told him he would not be having dessert unless he ate some more. He protested and continued to whine about it. I told him he needed to eat two more bites which he finally agreed to do. He giggled as I teased him a bit about the strange picky eater who landed at our table.

What do you do when a picky eater lands at yours?

My Love Affair With The Sheep Lady Continues

It's been too long. Every year, the sheep lady goes on hiatus during lambing season, generally mid-March until sometime in June. Then she only shows up at the Union Square Market on Saturdays. It isn't until September that she appears Wednesdays and Saturdays. So when I finally saw her this past Wednesday it was the first time in months.

She showered me with samples of her wonderful cheeses, instantly reminding me of how I loved them so. Izzy and I adore the Brebis Blanche (sheep's milk farmer's cheese) and I also bought some of the firm Tomme-like cheese as well (A. ate the entire hunk).

I also picked up some of the new fatter links of lamb sausage available. Seasoned with fennel, these grilled up quite nicely. Everything is already gone (Izzy had a sandwich with Brebis Blanche and Artichoke Hearts) and I am already looking forward to this Wednesday. I am not sure how I managed all these months without.

Channeling June Cleaver: First Snack Mom Stint Of The School Year

When I emerged with this morning's snack in hand, donning my fifties-style dress, A. remarked upon the similarity between me and June Cleaver.

Mock me if you wish but I do love being "snack mom" for the week. Mostly because I love making things that Izzy and his classmates will love, that aren't filled with corn syrup and chemicals and are reasonably healthy but also because I am making up for the fact that nobody would have done it for me.

Does that make me June Cleaver? I doubt it. Since honestly I didn't know her that well. "Leave It To Beaver" was more a part of my brothers' childhood than my own, part of their half hour of t.v. allotment which I glimpsed only occasionally.

June Cleaver notwithstanding, I got a kick out of preparing snack this week. According to Izzy, all of the offerings were a hit.


Monday: Whole-wheat scones with blueberry jam. I used this recipe, without the figs and vanilla, sliced the scones down the middle and sandwiched them together with a layer of jam.


Tuesday: Izzy's Herby Garden Dip, with carrots, grape tomatoes, peppers, cucumbers and crackers.




Wednesday: Strawberry-cream cheese sandwiches on sesame bread



Thursday: Sliced apples, clementines, yogurt and cheddar cheese sticks, assorted crackers


Friday: Raspberry Oat Bars and Whole-wheat tortillas with homemade strawberry cream cheese and bananas.


These were a cinch to put together. I just slathered the cream cheese on half of the tortilla, layered with bananas, folded over and cut into thirds.

First Day Of Kindergarten: What's In Izzy's Lunch Bag?

My boy has gone off to kindergarten. And what a sad day it was (for me, that is). He scampered off like a puppy dog, nary a backward glance. I guess I'd better get used to it. His kindergarten is a Montessori school that he has been attending for the past two years so it wasn't a scary new school experience. He was happy to return to his comfortably familiar classroom and reconnect with his friends. I knew he would have a fine day. My main concern was his lunch.

Yesterday we were considering lunch together. What he would like and that sort of thing. He said, "You will be eating lunch all by yourself tomorrow while I am at school (sure kid, rub it in)." I told him that although we wouldn't be lunching together, we would be having the same thing. Leftovers! As always, transforming dinner into lunch is the easy way to go.

red quinoa,

mini lamb burgers (cut into bite sized pieces)

yellow and red heirloom tomatoes (cut up into bite-sized pieces)

New Zealand spinach saute

Except for a few complaints, Izzy had a fine day. And a fine lunch too if I do say so myself.

Beet Tartare: Summer Salad Secret

The French have the right idea about beets. In France, produce vendors sell them already cooked. They are perfect in the summer, sliced or grated and can easily be added to a salad. I used to buy the vacuum-packed variety at Fairway on a regular basis. But what are we American supposed to do without a ready supply of freshly cooked beets? Preparing beets in the summer is a tedious, kitchen-warming procedure.

I have a source for fresh beets and they had been languishing in my fridge. I kept meaning to boil them to save them for a borscht but I just never got around to it, which is a shame because Izzy loves beets and they are packed with iron.

Then I learned that beets can be eaten raw (don't think I am leaning towards raw food or anything). A small portion was served to me at a recent dinner and I was pleasantly surprised. Raw beets can be quite tasty and earthy.

Last night, I grated two beets on the large holes of a grater. I mixed in one grated apple to the bowl and then tossed it all with a vinaigrette of 1 tablespoon lemon juice, 1 tablespoon of balsamic vinegar, and a dollop of mustard and about 1 tablespoon of olive oil. Salt and pepper to taste.

I served this as a side salad with some wonderfully creamy Bosina Robiola which I picked up from Key Ingredient Market at the Monday Farmers' Market at the Grove Street Path. They carry many prepared foods and cheese spreads as well as a few select cheeses which vary weekly.

All I can say is that Izzy liked this salad so much, he came back an hour after dinner and asked for more( I gladly obliged).

CSA Tuesday: New Zealand Spinach Saute

Farmer Rich is always surprising us with one mysterious green or another. This week it was New Zealand Spinach. I find it far fuzzier than ordinary spinach but just as easy to prepare. This quick saute (5 minutes) makes for a perfectly simple side dish. I made it for lunch yesterday (and I nearly never get near the stove at lunchtime) along with some sliced tomatoes and smoked trout.

New Zealand Spinach Saute

1 bunch New Zealand spinach or regular spinach (stems removed , rolled and julienned)
2 cloves garlic, minced
olive oil
2 tablespoons apple cider vinegar

1. Cook garlic in about 2 tablespoons olive oil for a minute or two.
2. Toss in greens and stir until wilted.
3. Add vinegar, salt and pepper and cook a few minutes more.

3-4 servings

The Clock Struck Midnight: Izzy's Late Night

And Izzy did not turn into a pumpkin, or become obnoxiously giddy and impossible to endure. All a great relief to be sure.

If you know me you know that I am a stickler for Izzy's bedtime schedule (and nap times back in the day). It is an extremely rare event if Izzy is not in bed by 8:30 (earlier in the winter). I made an exception this evening since we were invited for a special dinner in the city, so special it warranted an offering of a prized bottle of Chateau La Tour 1995 which is apparently quite a wine. It was mainly wasted on me but the others did seem to appreciate it. Izzy was thrilled to be part of the evening since these were friends he has not seen in almost a year.

Dinner was served about 7 p.m. although we had arrived earlier so that the boys could play beforehand. There were several courses, all lovingly prepared with ingredients from the Union Square Market. The meal began with Fusilli lightly sauced with fresh tomatoes and I watched in amazement as the other five year old present consumed three full bowls of it. Izzy ate merely one bowl and happily consumed the rest of the courses. There were sauteed seasonal vegetables with olive oil and herbs, followed by a sprout salad, a cheese course and then dessert (ice cream and some blueberry crumble bars (made by me, post to follow). It was definitely a long meal but the kids were able to get up between courses and play.

When 8:30 rolled around, Izzy started to become quite silly and his friends joined in as they told "jokes" and laughed uproariously. They eventually settled down when they were given an Ipod to play with some video clips. They were gathered around this tiny screen which seemed to captivate them for much too long. All the while, Izzy would return to the table periodically, seeking eats. He had one full cheese tasting and then some. At about 11 or so, he wandered, bleary-eyed to the table, asking for something to eat. Our hostess graciously offered up a bowl of raspberries and he ate nearly the entire lot of them.

When the hosts' children began preparing for bed, it was a clear sign for us to go. A. was finally able to tear himself away and I insisted on a taxi, good thing because who needs to take the subway and the Path at nearly midnight, with an ultra-sleepy child. Izzy promptly fell asleep in the taxi and we arrived home at barely after midnight. We plopped him in the bed, no teeth brushing, and he slept until 10 a.m. the latest in all of his five years.

This morning, Izzy looked up in wonder and said: "We never stay out late at anybody's house for dinner. You didn't even say we had to leave when it was time to go to bed."

Turns out, late night carousing with a five year old was much more civilized than I anticipated. If given the chance, I just might consider doing it again.

Of Kids, Tapas and A Long Beach Island Pearl: An Evening At Sweet Vidalia's

dining: it's all a blur

Another summer season, another reason to test out local Long Beach Island eats.

Last summer we managed to try out several local restaurants and this past week we came across some new ones. Sweet Vidalia's was the most memorable. I remember seeing it in passing last year but never got around to eating there. Thanks to C., it was one of our first experiments of the season. And how sweet it was!

This tapas restaurant has a menu bursting with one mouthwatering selection after another. Since we ordered a number of small plates for the table, we were able to sample several dishes. Each incredible bite had me yearning for another, which was difficult with Izzy trying to polish off everything in sight.

We clearly did not order enough for the table. Despite our server's clear warning to order at least 4 plates per person, we only ordered 11 dishes for the four of us. There were bacon wrapped dates, clams with chorizo, watermelon with fennel and mint, lamb chops, snails with puff pastry, Vidalia onion stuffed with lentil, short ribs (I must have then entire order for myself next time) and a never ending array of tender morsels.

Izzy joyously tucked into each dish, relishing every bite and as I watched him I realized that tapas might very well be the perfect way to introduce a young palate to a variety of flavors. The portions are small so everyone receives a forkful or two of a dish which is the point of the meal. Everyone is tasting and so a child could so easily get caught up in the camaraderie of it all, he/she might be more inclined to try new things.

Sweet Vidalia's 12th St. & Long Beach Blvd., Beach Haven 207-1200

Knocking The Wind From Izzy's Snails

Considering how nonchalant my child was about eating an entire pig's foot, it shouldn't be especially shocking to learn that he didn't bat an eyelash when sampling snails the other night, and proceeded to polish off almost the entire plate of those chewy slugs.

At the time we were dining with Grandpa Joe ( an unabashed snail fan) and C. who happily kept his distance from the dish. Since they were the only witnesses to this culinary milestone I couldn't wait to share it with others, especially his papa. I gushed over Izzy's gleeful eating experience and when finished, the reply I received left me dumbfounded.

"How do you know they weren't calves' lungs? You must have heard that the French snail population is scarce and many restaurants have been using substitutions. Apparently most people can't tell the difference between snails and calves' lungs since they have the same texture."

I had to question this esoteric tidbit. From where did he glean this information? What proof did he have? I resolved to research it for myself and found that my husband must have gained access to this antiquated news story, straight from the New York Times of 1908. Yes, a century ago, those French were scarfing down snails like there was no tomorrow, leaving a dearth of snails. Nothing left to do but make the old calves' lung substitutions.

Could it be that the very same act of culinary treachery is going on today? If you have any knowledge of this, please send it along. Until then I will still kvell over Izzy's first snail sampling.

My Little Octopus Eater: How Soon They Forget

Izzy's mind has been immersed in all things oceanic. From the rolling waves to the creatures within, Izzy's month-long summer camp has piqued his interest in all things aquatic.

Our trip to the beach yesterday and the sight of a basketball-sized jelly fish has only added to his great interest.

So I shouldn't have been surprised to hear, "Mama, can we actually eat a real octopus?" Little did he realize how he used to yearn for that odd-looking creature.

"You have actually eaten octopus many times. In fact it used to be one of your favorite dishes"I don't think he believed me. I wonder what will happen next time he encounters it.

Chickens Of The Sea? Let's See: Preschool Fish Tasting

Summer camp at Izzy's school ("camp"), has gotten pretty fishy. Their in-depth study of the sea has permeated every aspect of their day, including the food.

Last week, parents were asked to prepare a sea-inspired snack for the campers to share. At first I was somewhat disturbed that the kids were being served fish of one kind or another for an entire week, culminating in a fish tasting extravaganza.

If my husband had gotten wind of it he would have had a conniption, ranting about the PCB's and mercury our poor Izzy would be ingesting. Normally I would have ranted myself but I held my tongue in the name of palate expansion.

This "Taste of the Sea Extravaganza" included the following: mini tuna fish sandwiches, roasted seaweed, smoked sardines on crackers, dried marinated squid, sea salt chips, California rolls, seaweed salad and salmon cakes. I was relieved to see that some parents stretched the concept of seafood to include seaweed and sea salt, thereby reducing unhealthy fish consumption.

My contribution was the sardine-spread, to be served on a triscuit-like cracker(a Prune-inspired recipe).

What did the children actually sample? If only I had been a fly on the wall. As Izzy told it, he tried everything and nobody tried the sardine spread, they only ate the crackers. Did I scare them away with the whole fish garnish?

I later found out that two of his friends actually tried the sardine spread.. and liked it. Who knows? Maybe now Izzy will have company when I send him off to school with sardines for lunch.