A full-time French teacher to elementary school-aged boys and author of the popular eat. live. travel. write. blog, she runs after school cooking classes twice a week for 7-14-year-olds called Les Petits Chefs and Cooking Basics. They meet in the science lab to whip up such classic favorites as macarons, madeleines, pains au chocolat, and baguettes. They make short crust and choux pastry from scratch, and with proper knife skills, chop, slice and dice fruit and veggies to make berry galettes, ratatouille, steak frites, and beef and carrot stew.
So what makes this particular kids’ cookbook a standout among the zillions of others?
“There is no sincerer love than the love of food.” ~ George Bernard Shaw
Have you ever noticed how many terms of endearment are related to food?
Just call me Honey, Babycakes, Sugar, Pumpkin, Cookie, Cutie Pie, Cupcake, Pudding, or Dumpling.
Of course I wouldn’t mind a little foreign flavor once in awhile, like “petit chou,” (little cabbage, French), “polpetto/a” (meatball, Italian), or “fasolaki mou” (my little green bean, Greek).
It’s all good, cause food is love, and love is food.
To celebrate Valentine’s Day this week, we’re serving up a little three-course feast just for you, cause we love you more than chocolate. . . well, almost (and that’s saying a lot). 🙂
So put on your best bibs and savor these goodies to your heart’s content (feel free to smack your lips, lick your chops, and kiss your bunched fingertips).
❤️ APPETIZER: VINTAGE FOODIE VALENTINES ❤️
Oh, how I love old timey valentines! They take me right back to grade school. It was exciting to go to the five-and-dime with my mom to buy a pack of valentines for my classmates.
Back then, there weren’t any rules about having to give them to everyone in your class. On Valentine’s Day morning, we’d put our cards in a big box, and when we returned from morning recess, we’d find those addressed to us on our desks.
This was actually both a happy and sad experience, because some kids ended up with a big pile of valentines, while others only received a few. A ranking of popularity there on display for all to see. I still remember how sorry I felt for Ronald, because he only got one. This was over 50 years ago, and it still bothers me.
Anyway, a quick scan of vintage valentines (ca. 1950’s) revealed a preponderance of food-related puns. Some are sweet, some are groan-worthy, and some a little strange. Nevertheless, all harken back to a simpler time and are interesting for different reasons. It’s too bad that for the most part, we’ll never know who the artists were behind these designs. Hope you enjoy this little feast from yesteryear!
So, did you like those? I think my favorite is the Olive Oyl one. I did find a few raise-the-eyebrow-strange non-foodie ones, too:
I like that the practice of sending Valentine’s Day cards, flowers, chocolates, and other gifts started in the UK. Leave it to those clever Brits! And back in Victorian times, they exchanged fancy valentines made with real lace and ribbons before paper lace was invented. So cool.
Do you still send Valentine’s Day cards? More than just a nod to romantic love, this particular holiday is a wonderful time to celebrate friendships.
Yes, that Dorothy Kunhardt — of Pat the Bunnyfame. 🙂 Junket is Nice is Kunhardt’s first book, published in 1933, seven years before Pat the Bunny. Thank goodness New York Review Books re-issued Junket is Nice as part of their Children’s Collection (which features little known or forgotten titles), or I might never have learned about junket, which is described on the back cover as “a delicious custard and a lovely dessert.”
It’s a simple story, really. Call it “inspired nonsense.” Yet I can see why it would appeal to kids and young-at-heart adults.
Seems there’s this man with a bushy red beard wearing red slippers eating a very large bowl of junket. Spoonful after spoonful, eating and eating and eating like there was no tomorrow.
People were surprised at how hungry this man was and they soon began to arrive from far and near just to watch him eat. They all told their friends and more and more people kept coming and coming until every single person in the world was there, including a little boy in red socks riding his tricycle.
Lesléa: I was on a self-imposed week-long writing retreat, between projects, not knowing what on earth to write about. When in doubt, I always turn to poetry and when in double doubt, I frequently turn to form.
“Ode to Chocolate” is a variation on the ghazal, one of my favorite forms. The ghazal originated in Persia, and literally means “the talk of boys and girls” or sweet talk. I took the notion of “sweet talk” literally and decided to write a love poem to one of my great loves — chocolate! The form of the ghazal uses internal rhyme and a refrain at the end of the second line of each couplet. It does not tell a story like a narrative poem, but is unified by theme.
“Chemically speaking, chocolate really is the world’s perfect food.” ~ Michael Levine
Please don’t wake me. I’m in the midst of a chocolate truffle dream. I’m surrounded by beautiful bonbons and it’s my job to taste them. One by one, I wrap my lips around the scrumptious hand-shaped orbs, savoring each note of exquisite flavor as they slowly melt on my tongue.
Deep Milk Pleasure with its creamy milk chocolate buttery center takes me back to the after school treats of my childhood. With the rich white chocolate of Coconut Rum Paradise I’ve washed up on the shores of Hawai’i, while the Original Dark, with its chocolate liquor and handsome dusting of Scharffen Berger cocoa, speaks of men in tuxedos waltzing in dimly lit ballrooms. 🙂
With an Irish last name, I’m entitled to an Irish Cream Dream. I breathe in the heady aroma of Bailey’s Irish Cream before gently sinking my teeth into the rich Valrhona chocolate shell, my taste buds tickled by those sprinkles of coffee-infused El Ceibo. It’s like meeting Aidan Turner at the corner pub. Pure ecstasy!
Since I am serious about my chocolate, I save the best for last: Uber Dark and Decadent. Dangerous and devilish, this one is capable of bringing even veteran tasters to their knees. This is how it is with 70% cacao and sassy cinnamon– one small taste and you’re hooked. Come over to the deepest darkest dark of the dark side. 🙂