Skip to main content

The Youngest...In Photos...With Food

So, today is my youngest son's birthday, and it is a milestone...10 years old.  Double digits.

As I'm scrolling through all the Facebook photos I might have ever posted of him, I begin to notice a pattern - that I take an awful lot of pictures of my kids...with food.

And then I realize that probably doesn't surprise you...as it shouldn't surprise me.

So, what better way to celebrate the wee one's birthday than with a montage of him with food.

These two were taken when he was about four and a half.   You'll notice his palate is quite unrefined as he prefers single items: frosting and strawberries.




From right around that same time period...

 
Always the BLUE ring pop!

And about three years later, he still has a thing for frosting...


But, he's also not afraid to try new things...like shellfish.  I didn't say he liked it, I just said he wasn't afraid to try it.


A few months later, he tries gelato from a Dutch chocolaterie.  It appears to go well.


And, just recently, his maturity really begins to take off when he tries (and likes) poutine, the classic Canadian dish.

  

He's come quite a ways, culinary-wise, in the last ten years.  Hopefully the next ten will be even better.  Happy Birthday, kiddo.

Comments

Popular posts from this blog

For You!

I'm torn.  It's 8:40 p.m. here.  I know that I have roughly one hour of wakefulness left before I collapse onto my pillow for the night. My new term of classes start tomorrow.  My backpack is ready to go.  So is my leftover-lunch.  So is my breakfast smoothie.  All important emails has been sent.  I'm caught up on Facebook news. Hm.  How does one spend their last hour of energy before beginning the roller coaster ride of a new term? By watching Downton Abbey, Season 1 again...natch.  Now that there's no more DA until next January, I must watch the old episodes again for that fix.  And that, up until about twn minutes ago, was exactly what I'd planned on doing. Until I popped in here for moment to check on things.  And by things, I mean my "Stats".  And actually, by that, I mean my "Audience".  And I was shocked to see that in the last 24 hours, there have been more looks here at Be Food from France than from the US...

My Week...No Idea What It May Mean

Remember I'd finished reading Gary Taubes's "Why We Get Fat" over a week ago?  Turns out that meat could be good and bread could be bad?  Well, I needed more info.  So, I skimmed Dr. Arthur Agatston's South Beach for some information and then I bookmarked Nutrition Data for handy reference. And after all that, I still had no real idea of what exactly I should be eating.  But, to do nothing still makes me part of the problem... I finally decided to limit my carbohydrate intake to under 100 daily.  Also, I wanted to steer clear of foods high on the glycemic index (high in sugars, even natural ones).  Usually, foods high in carbs are high on the glycemic index...but then you get something like carrots, which are good for you, but high in carbs.  Crazy... Monday's weigh-in was 132.6 lbs.  Breakfast was a bowl of oatmeal and a half cup of blueberries - 34g carbs.  And just like that, one-third of my carbs were used up for the day.  And...

New Year's Solutions

I've never been a fan of resolutions at this time of year.  Usually, a resolution is what a person makes to "solve" an old recurring problem ( this year, I really am going to quit smoking, eat better, or stop reading Nicholas Sparks novels, etc. ). And usually, a resolution is vague.  As in, I'm going to get healthy!  But, I have no real plan of action of how to do it!! Despite my cynicism about making NY Resolutions, I do feel the need every end-of-year to come to make some kind of decisions about the year ahead - plans, goals, visions, etc.  2013 has been the year of indecision and immobility.  For me, anyway.  2014 will very likely be the year of movement...it's been looming on the horizon now for some time. I'm not much of a planner...I never really have been.  I've just sort of let things fall into my lap...and well, things have worked out okay for me, most of the time.  Professionally speaking, that is.  But now, I've been having ...