I always assumed that when I became a mother, one of my primary roles would be to provide wonderful food for my child. My family has a serious legacy of home cooking--think scratch baking, apocalyptic canning and pickling, butchering our own hogs--and I grew up believing that the best way to take care of your loved ones was to make them dinner. I figured I would lavish my own children with love and butter, and everything else would take care of itself. (Kid-friendly food recipes and strategies for healthy kids that will keep them happy and you satisfied.)
I got pregnant while at grad school in England, where, contrary to general expectation, I ate spectacularly. Lunch joints served pastries and jellied eels, and the local supermarket stocked artisanal cheeses, three grades of cream, and organic baby bok choy. I fell under the spell of Nigella Lawson, the celebrity gourmand and cookbook author, who is a tantalizing cross between Martha Stewart and Raquel Welch. I made her
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