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« Toyotathon ends | Main | Not-so-hidden costs »

Dec 22, 2008


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Both of my kids delighted in eating salsa on their chips at a very early age when we went to Mexican restaurants. They still do it, although they don't actively look forward to it the way they did when they were 2 or 3.


My son, age 7, would be happy to live on a diet of fluffernutters, cheese, grapes, bananas, crackers, raw green peppers, hotdogs, chocolate, popcorn, and chicken McNuggets. That's all he wants. He is NOT an adventurous eater! Never has been.

Ed Cone

One of my nieces seemed to subsist entirely on chicken fingers as a young child. She is now a vegetarian.

Another niece really liked pate and olives when she was two. Several years later, she didn't believe me when I told her so.

My kids ate their share of McDonalds when they were little, but they were raised on good food -- not necessarily exotic food, but fresh ingredients and a healthy balance. Also, Cocoa Puffs when they visit their grandparents.

Ian McDowell

When I was seven or younger, I loved whole fish, preferably cooked with the head on. Fayetteville didn't have a plethora of Asian and Mexican restaurants offering that, the way Greensboro does now, but it was a common way of serving fried rainbow trout in the various little diners my parents would stop at on trips to the mountains, and I remember getting it that way at the Carolina Inn in Chapel Hill.

And when my grandfather would bring me to Greensboro to stay at my Great-Uncle Olan's farm, Olan would always cook me a squab (baby pigeon), and once, Brunswick Stew with rabbit and squirrel in it. I loved that.

The weird thing is, I didn't like hamburgers until I was ten years old or so, and didn't like hotdogs or pizza until I was in junior high. And I preferred the flat little dry hamburgers at my school cafeteria to the big juicy ones my father cooked, to his huge chagrin.

After my mother died and my dad became a bachelor, the thing he cooked that I never could stand was fried spam, banana and peanut butter sandwiches. But he made up for it on Sundays with the best pork chops and biscuits I've ever had.

bobthesurgeon that what brunswick stew is? what a friggin yankee i am....ok everyone have a big old belly laugh...

Ed Cone

Traditionally made with squirrel; generally made with chicken in more recent times; possibly made with squirrel again if the economy doesn't improve.

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