It’s true: putting some effort into making your food look nice and pretty not only makes you appreciate it more but also more appetizing and, if you have kids or if you’re an older sibling and help with your younger siblings’ meals and snacks or work with young children generally, more likely that they will eat it, too.
Not only will they eat it but, as I said, they’ll appreciate their food more and appreciate the effort gone into presenting it.
As part of Diane Eblin’s 30 Days to Easy Gluten Free Living, I’m sharing tips about food presentation and packaging for children, particularly those who are youngsters and pre-teens but it can easily extend to teenagers as well. I’m not a parent (yet) but as the eldest of four siblings, I have helped my parents a lot with my siblings and still do on a regular, daily basis as part of being a family.
With children, it’s important that their food is made to look appealing because, like everyone else, they feast with their eyes first.
Continue reading “Feasting with Their Eyes: Food Packaging and Presentation for Kids”
For the longest time I started to associate mayonnaise with Julia Child – and I still kind of do. Her fascination and obsession with it, as described in My Life in France, was the same as mine when I stumble upon some personal culinary discovery and tweaking it until I’m satisfied with it (or other food-related piece of info). It’s my analytical brain, I’m sure; there are some foods that I have an utter fascination for strictly in the preparation – just the sheer magic of it – but I’m not as crazy about eating it.
In my local edition of Edible, there is an essay about mayonnaise followed by a recipe for preparing it. I have had past attempts at making mayonnaise, although not – in my view – very successful ones, at least not that I consider myself proud. Plus, I took issue with that one full cup of oil – back when I didn’t understand the chemistry of mayonnaise I thought it was too much. I thought it would be too oily.
Like some things, such as mastering meringue without refined sugar or successfully poaching an egg, making mayonnaise and rising triumphant at the end is extremely gratifying. Now with experience under my belt, I feel that same, deep wonder that Julia Child felt.
I only truly understood how mayonnaise is created when I watched it happen, so I made a little video. It’s amazing to watch and even more amazing to watch it happen by your own hand – in other words, making it yourself. 🙂
Continue reading “How to Make Mayonnaise with Video (SCD & GFCF)”