If you like reading what Amanda feeds her kids, you'll love taking a look into what other people—both in the food world and the world at large—prepare for their own children (and occasionally their signifcant others and maybe even their pets). Prepare to be either resentful or appreciative of your own parents.
Today, Melissa Clark, food columnist at The New York Times, explains why it's not always so bad to have a six-year-old who's a bit particular about what she eats.
The good thing about my six-year-old being a fussy eater is that neither she nor I have any desire to mix things up too much when it comes to lunch. We settle on one thing and she eats it for months until she gets bored. Then we find something else.
For a while it was mascarpone and jelly sandwiches on whole wheat bread. Before that, whole wheat penne with homemade pesto. Eons ago, she'd eat mini carrot and beet muffins and cubes of kosher salami.
Pictured here is the current evolution of her lunch. I always pack one container of fruit and one container of vegetables. Here, it's celery and strawberries. Then there's plain whole milk Greek yogurt topped with a little maple syrup. Spread inside the whole grain cracker is a slick of butter and sliver of cheese.
The benefit of this lunchtime sameness is that it saves me time and trauma in the morning, for which I'm grateful. Yes, I wish she'd consider something more interesting—say, egg salad or a sardine. But she's only six and there are plenty of lunches in her future.
Photo by Melissa Clark