thetinydiner's blog

17 Aug

International Fine Dining (Part 1)



I plan to do some posts on some of the sophisticated and elegant events I attended on my first trip abroad. However, I will start with a review of one of the simple pleasures I found during my recent travels.

Canadian Blueberries are delicious. They were so firm, so sweet, so uniformly delightful that I almost did not recognize them as the same fruit that The Chef sometimes serves for my breakfast back home. I tried to make this the main staple food of my first two days in Canada.

Sadly, The Chef wouldn't let me finish this entire box in one sitting.


06 Aug

When I was a baby...



... I ate as a baby.

As I approach the ripe age of one, I contemplate a textural shift in my eating habits. While I don't have a full complement of teeth yet, I feel like it is only right that I eat more age appropriate food. After all, I should be considered a toddler soon, so it makes sense that I will leave baby food behind.

What does this mean for my overall diet? Well, one thing I have really been cutting back on are purées. Sure, I dabble in the occasional sweet potato or butternut squash blend for old time's sake. But I am really much more interested now in chunks of eggs, cheese, and fruit.

I am especially interested in the new challenges posed by various foods. Noodles are interesting, particularly if long. And as you can see, tackling a whole apple gives me a situation where I can use all 8 teeth.


02 Aug

Airport Food

Airport Food!


Later this week I will be embarking on yet another trip. To date, I have taken 11 airplane flights. Like most high profile, on-the-go people, I travel with members of my entourage, including The Chef.

The Chef brings along some of my usual favorites (Puffs, etc.) so that I don't get peckish on the plane. She also comes equipped with my favorite MF, which is great for take-off and landing.

On this last trip, I noted that The Chef purchases a "snack" for herself. As you can see pictured here, she let me play with this snack last time because the wrapper makes some crinkly sounds I really enjoy.

However, I think this time I am going to lobby The Chef to share some of this snack with me. After all, isn't part of travel enjoying some of the local delicacies? And from what I have observed, this snack seems to be readily available in airports everywhere.

23 Jul




The nerve! Just when one has settled down for a quiet evening meal, those photographers show up with their flashes and their cameras! Can't a person eat in peace? 

Do I eat like this all of the time? Of course not! I am a very tidy diner! But every once in awhile a person needs to "commune" with food to really enjoy it, in this case I was getting familiar with the texture of some Smashed Lentils and a side of Raspberries.

I know I am fairly well-known, so it is clear I have abdicated some measure of privacy. However there are times when I don't really look my best. As you can see, my accusatory stare and finger-pointing at the offending photographer did nothing to stop her from shooting this picture of my private mealtime. Sigh.


18 Jul

Something's Fishy


After weeks of lunging at burgers, chicken, and other meat products, The Chef has finally prepared a protein-rich feast for me. Two nights ago I sampled Salmon with Lemon and Capers for the first time. It was divine! I didn't think much about the capers, but the rest was terrific.

I am told I am no longer a vegetarian.

I am told Salmon is a "Fish." I have been encountering fish more and more lately, as you can see from this picture (I am told I am not allowed to eat this one.) There are some good looking specimens at my pediatrician's office, and I also saw some at the nail salon I had to go to with The Chef the other day. There are still others that appear in my bathtub each night. I wonder if they are tasty?

07 Jul

Down with OPP

Stolen Asparagus












While The Chef has made me a wide variety of tasty foods. I think I can say with some confidence that the best food I have encountered recently is Other Peoples' Phood.* Whether it is fruit being eaten by my In-House Entertainer, chips or cookies being eaten by my older colleagues (a.k.a. cousins) , or anything at all on The Chef's dinner plate, I have learned that other peoples'  meals and snacks are highly likely to offer new taste adventures.

How do I go about acquiring such food? Dear Readers, for those of you who are my colleagues (i.e. born in the last year or so.) I recommend the following methods:

  • Make a high-pitched noise while gesturing towards the food. This is a great way to use your new pointing skills, while fine-tuning your ability to make action-inducing noises. You will find this combination of sound and pointing will work well in a number of venues, so it bears perfecting.
  • If this first method isn't immediately successful, move to a more susceptible member of your staff (perhaps a grandparent) and try again.
  • Just take it. Use your new-found manual dexterity to just snatch thefood off of a plate or counter. You can usually get it into your mouth before your staff can get to it. They are older and their reflexes are slow.

* The Chef notes that I might be a tad too young (in a number of ways) to make this particular pop culture reference (or any pop culture reference, really.) The "Phood" might also be a stretch. Oh well.

05 Jul

Not All Food Is Soft



Dear Readers, I am not sure if you are aware of this: but some food is a little bit sharp. While I find this chip to be quite tasty, I am not sure I wouldn't like it better if it were just a tad softer.

The Chef says I can soften it up a bit by myself once I have some back teeth. In the meantime, she suggests I steer clear of "pointy" food. 

24 Jun

The Tiny Diner Summer Vacation Snack Recommendation



Some of you might be looking for something to eat this summer. The Tiny Diner has a recommendation: Refrigerated Red or Green Grapes or, as I like to call them, "Globes of Joy."

I have been on the road this past week, first at my Summer Home and then in a Really Hot Place.  In both places, I have asked the Chef emphatically for Globes of Joy, and they have helped me keep my cool during some hot days.

You might be wondering how I ask for them. Do I speak? While Globes of Joy are top notch, I would not deign to speak for such a minor request. Instead I point and make my "I want" sound emphatically, all while leaning towards the Globes of Joy.

The Chef has a preparation I particularly like. Each Globe is sectioned in half, and then each half is then divided into 6 pieces.

I have had 12 Globes of Joy today.


19 Jun


Here is my Cookie




I don't have a lot of experience with cookies, but I can tell you (for future reference) this cookie is an ideal cookie size.

How did I come to possess such a tremendous cookie?

Dear Readers, I have traveled this week to my summer home (a.k.a. Grandmama's house) and while I was there I was given this fantastic handmade "teething cookie" by an family friend (M.A.).

She is someone who is clearly an expert cookiemaker. 

This good cookie is, I think, bigger than my head. I am told that many cookies are smaller than this, although for the life of me I cannot imagine why anyone would choose to make a smaller cookie.

I promptly decided I must sample this cookie. As you can see in the picture below, this cookie has the perfect "crumb"  and has a certain "melt in your mouth and all over your face" quality that makes it a standout.

Cookie is GOOD

After this experience I am convinced that everyone should have access to and be able to enjoy large cookies.

This post is dedicated to my Chauffeur. I am told it is "Super Chauffeur Day" or somesuch thing.

10 Jun




See this happy picture of me? This was taken shortly after my In-House Entertainer (a.k.a. my Aunt) gave me some delicious new food! She said it was called "Chocolate."  

The Chef was on her phone at the time, so I wasn't immediately able to discuss with her why she had been withholding this fantastic foodstuff. 

At first I thought maybe it was because she was unfamiliar with chocolate. What other reason would there be for keeping it from me? Isn't she supposed to be providing me with the best food?

Later, upon reflection, I can remember incidences where she has been eating something and not sharing. I recollect a smell on her breath I can now positively identify as the distinctive cocoa aroma of this heavenly substance.

What is the result of this incident? Well, I am considering promoting my In-House Entertainer, and demoting The Chef.