Skip to main content

Foodie Reads 2016: Yummy Yucky

By

I wasn't sure I would share this for the Foodie Reads 2016 Challenge, but when my (little) foodies read this book, cuddled on the couch, giggling to themselves multiple times, I changed my mind. They are both in middle school; they read novels and textbooks. But they read this board book until I took it away to wrap it as a baby shower gift.

We all have smaller foodies in our lives, right? Maybe they are our kids, our grandkids, our nieces, nephews, or just good friends. And we all have opinions about our food. Yummy Yucky by Leslie Patricelli* illustrates the differences between those two adjectives in a charming way.

"Spaghetti is yummy. Worms are yucky."


"Blueberries are yummy. Blue crayons are yucky."

I remember a time in my life when I didn't read anything other than board books. I didn't have the energy to read for myself. But I read to the boys constantly. I'm glad those days are done and that they read constantly on their own. But I thoroughly enjoyed this kids' book by Patricelli. And, I figured, I would share it. It is a book about food after all! Yummy and yucky food.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Here's what everyone else is reading this month: February 2016 Foodie Reads Challenge.
Labels:

Comments

  1. HeatherFebruary 23, 2016 at 5:40 AM

    Yes, let's start the foodies young!

    ReplyDelete
  2. A Day in the Life on the FarmFebruary 23, 2016 at 12:50 PM

    I'm going to get this for my Angel Face

    ReplyDelete
  3. AmyFebruary 24, 2016 at 2:39 PM

    I love that you shared a baby book! Foodies come in all ages! :)

    ReplyDelete
  4. looloolooweezFebruary 27, 2016 at 8:09 AM

    This book really is cute. I gave a copy to my little niece, who is finally at a point where she's figured out that books are for reading, not chewing on.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more