10 Sep

Purée Delight


Since I am now a year old, and I have 8 teeth, one might think I was done with purées forever. Indeed I rarely eat something with little texture as my main meal.

But I still have some interest in what I will call a "slurry snack." Sometimes I just want to eat as much as possible and get on with my day. More and more, The Chef has been giving me "off-the-shelf" purées for just these occasions. Of these, my favorites are Ella's Kitchen purées. They have interesting ingredients like parsnips, rutabaga, and raisins. Also, I am a fan of the packaging, and can pass a lot of  pleasant time trying to get the cap off of a tube.

I don't think I am alone in keeping a few purées in my diet. I am told that people with even more than 8 teeth eat things like "apple sauce" and "vichyssoise."

The Chef did come up with some great combinations in the days when purées were a mainstay. Expect to see a retrospective of my favorites in a new recipe section coming soon.

08 Sep




What is going on? I thought that was my chair! I would like to get her out of there, but she seems kind of tall and imposing from down here. Also, it appears they give her "real" silverware. I am sure she could use that to defend her position.

30 Aug

Performance Art!


The Chef and I are having a little communication breakdown. She does not seem to understand that I am an artist. I have been performing this really deep performance piece now for three weeks, and she just isn't getting it (which is odd since I am told she went to a grad school that featured a lot of self-indulgent performance art.)

I start each piece in my high chair. This is symbolic of the "elevated" status that should be accorded to food in this country. I then start to eat my food, as I normally would during a mealtime.

When my audience seems lulled into complacency with my nice eating habits, I start the active phase of my performance.  One by one I throw the bits of food (and utensils, cups, etc.) over the side and onto the floor. This symbolizes how I am rejecting the cultural hegemony of our current forms of food production and consumption. 

Sometimes I throw to the right, sometimes to the left. I try to keep it spontaneous so the performance feels "fresh."

Somehow The Chef takes this personally. She doesn't understand that it isn't about the individual pieces of egg, cheese, or organic grapes that I let drop to the ground. It is about corn subsidies, monocultures, and genetically modified crops. I am pretty certain a more sophisticated audience would get my point.


26 Aug




So I was given this great cake the other day. It was a cherry-vanilla cake with chocolate frosting. I was given the whole thing, accompanied by a song I can only assume was an amateur attempt at dinner theater.

Song aside, I was really excited until I realized no one was going to give me a fork.

I did my best to work with what I had. Frosting, which I haven't had much experience with, is surprisingly slippery. I couldn't really get good purchase on the cake, even when it was cut in half. 

I got a few good bites in. And I really "explored" the texture of the frosting. But, eventually, I gave up.


21 Aug





While I have given up my vegetarianism, I am told I still keep Kosher. I have yet to eat any shellfish, and I was pretty sure I hadn't had any pork either. But then it hit me! I chew on these things all the time! And The Chef always refers to them as my "piggies". In fact there is a whole story she told me about them which involves Roast Beef (which I have never sampled either.) 

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?