Although we did more fancy sewing than fancy cooking this weekend, my little guy did come up with an innovative new utensil: the plastic horse. Simply spear the shrimp shumai with a hoof and pop it into your mouth.
On a totally different subject, did you see the interview with Rachel Ray today on the New York Times’ WELL blog about teaching cooking to kids? In general, Rachel is not my fave, but she’s certainly winning me over. She talks about how kids should be allowed to help out in the kitchen and start cooking from an early age. Check it out here.
In a week, we leave for a mini-tour of the South, and we’re asking for recommendations for restaurants we just cannot miss in Atlanta and Charleston. Since it will be just me, alone with both kids for most of the time, we’re looking for places that are down home, like Atlanta’s Fat Matt’s Rib Shack, or places that are just downright delicious. No fancy-schmancy joints that would frown upon people who use plastic horses as utensils please! Just leave a comment on this post. Big thanks in advance, y’all.
