For those of you who don’t know, Maryanne, Adam’s Mother, sent 200 homemade gingerbread in the mail to us…including candy, frosting and all the extras. At home with some friends we decorated a few, but them brought them to work for some coworkers and kids to decorate. It was most everyone’s first time doing it and they had so much fun. Many of them did not know that you could eat them. Here are the pictures, may they make you smile on Christmas!
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Travel with your family
Sheet pan dinners. One-pot soups and stews. Anything that makes excellent leftovers. The recipes that work best for families are the ones where prep can be done ahead, cooking is mostly hands-off, and everyone will actually eat it.
Beans and lentils do heavy lifting at low cost. Batch cooking on weekends saves time and money during the week. Building meals around what is on sale rather than planned recipes. Keeping a running list of the twenty meals your family will reliably eat.
Oat flour works well for most quick breads and muffins. Almond flour is dense and moist, best for single-layer cakes and cookies. Cup for cup gluten-free blends work for most recipes that call for all-purpose flour.
Involve them in shopping and cooking. Serve vegetables consistently without pressure. Do not make separate kids meals. Expose them to wide variety early. Accept that food preferences change with age.
A large Dutch oven. A good chef’s knife that stays sharp. Sheet pans with rims. An immersion blender for soups. A rice cooker if your family eats rice more than twice a week.
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