Baby steps

It appears, much to my chagrin, that I am raising a picky eater.

As a self-professed gourmet cook, I’ve always harbored visions of raising appreciative little diners who would boast great palates from an early age and happily slurp up whatever I put down on the plate in front of them. I pledged I would never be one of those moms who make two separate dinners a night – one for the grown-ups and one for the kids. Then I had a baby and realized that, as with every other facet of life after you have a child, I am no longer the one calling the shots.

I read an article in (the sadly, now defunct) Gourmet magazine awhile back about the dumbing down of children’s cuisine and how it’s up to the parents not to always cop-out with a Happy Meal. The writer referenced a young boy who loved Chinese food and got upset when, assuming he was finished, a waitress once took his plate away before he could enjoy his duck tongues or some such delicacy. Like most two-year-olds, I’m afraid mine seems destined for a life of mac and cheese.

My two eldest nieces in Ireland are championship eaters, the kind I hope my own child will one day become. When they came to visit us about two months after my son was born (ages 5 and 7 at the time, if memory holds), they scarfed down mussels marinara at the Broad Ripple Brew Pub, and Bazbeaux pizza topped with shrimp and snow peas. During a more recent visit in Ireland, I noted that they partook of a cheese platter with the same gusto as the adults did, preferring the pungent blue to the milder Brie. I’m telling ya, these girls know good food. I pity the poor guys who are going to come calling in about ten years – they’d better pick their dinner date destinations carefully if they hope to impress.

This side of the pond, we are stuck in something of a culinary rut. Every day, I find myself preparing the same menus for Michael with only the slightest variations. Breakfast – Dora the Explorer yogurt (and ONLY the pink Dora yogurt will do), milk and perhaps a few bites of a muffin or a pancake. For lunch, he eats fruit, crackers or pretzels, and maybe some peanut butter. Snacks consist of animal crackers, a Nutri-grain bar or Gummi-bearish juice treats. Dinner is whatever I can get down his little gullet. Veggies and dip, pizza, French fries, a cheese stick, toast, maybe a scrambled egg if he’s feeling really edgy. Surely, Michael’s getting as bored with these meals as I am. I suppose he figures if it isn’t broken, then why taste it?

I don’t pretend to understand what goes on with a toddler’s taste buds during these formative years. How can Michael love kalamata olives, for God’s sake, but soundly refuse to put even a sliver of roast chicken in his mouth? Are we raising a vegetarian? The only meat he will deign to ingest is the occasional tiniest bit of crispy bacon. Cheeseburgers? Nope. Chicken nuggets? Uh uh. He even turned down peppermint stick ice cream the other night — what kid DOES that?

Even more mind-boggling, how can the little guy be sooooo into something one week, and then completely shun it the next? I really thought we were onto something with the pasta. Over the holidays, both he and his stepbrother made short work of my homemade angel hair pasta pomodoro like nobody’s business, but last week when I dished up a serving of fettuccine alfredo? No dice. Not even a taste. Just a sniff of the nose and a resoundingly whiny “No, mommy, I don’t WIKE that!”

I know I’m probably expecting too much too soon. After all, I seem to recall my own Cocoa Krispies breakfast habit that lasted well into junior high, and I didn’t really start digging fresh vegetables until college. Heck, I still sometimes eat a sleeve of Pop Tarts with a spoonful or two of peanut butter and call it dinner.

And things have improved some since the dark stretch last year that I refer to as the Ritz-cracker-and-Cheerio period. My son is perfectly healthy. He eats fruit like a champ. He gets enough protein and plenty of whole grains. He only receives fast food once in a great while. I’ll just have to persevere, giving him tastes of entrees, sides and sauces from my plate before resorting to the old standbys. With luck, one day a sense of dining diversity will catch on. He has recently started requesting “sparkling water with orange juice and a slice of lemon, please,” so maybe there’s still hope for him yet.

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