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August 4, 2009
Sherri Meyer, Registered Dietitian
Growing up in an Italian household, we didn’t have much variety in our foods. All of our Sunday meals, and many of our weekday dinners, included “sauce”, meaning spaghetti & meatballs. This happened no matter the season, no matter the temperature. The only variation on our meals was the type of pasta we were served, which varied from cavatelli, rigatoni and spaghetti. If my father was not home for dinner (which was rare) we got crazy and had “spiral” (rotini) pasta. During the week we occasionally were more adventurous and indulged in meat (cooked to the point that it became a weapon of mass destruction) and potatoes. Plus, we always had salad, no matter what the meal.
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July 20, 2009
Sherri Meyer, Registered Dietician
I must confess my 2-year-old son Oliver does not like fruit. I am not talking out of season, tasteless fruit, but freshly picked, ripe, sweet juicy fruit. Recently, Oliver passed up a bowl of fresh blueberries for a plate of overcooked green beans (yes vegetables – peas, green beans and summer squash are not a problem). I myself love fruit & keep trying to get Oliver to share my love for all things fresh and juicy: watermelon, peaches, blueberries, and strawberries.
I try to show him how lucky we are to live so close to orchards that allow us to pick fresh, ripe fruit. Oliver loved our jaunt to the strawberry patch, he even picked a few, he just didn’t want to eat them. He loved picking the blueberries off the tree this past week (the unripe ones of course), but had absolutely no interest in putting one in his mouth. But, I must be glutton for punishment because I will not give up.
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July 8, 2009
Sherri Meyer, Registered Dietician
I love baking. Not so much to eat my final product (although I like that part, too), but more for the act of creating something that starts from random ingredients. In my house those ingredients consist of various organic flours (from white to whole grain) organic butter, local eggs and Ghirardelli 60 % cacao chocolate chips (dark chocolate is beneficial in moderate amounts). I take great pleasure in preparing my husband’s favorite oatmeal chocolate chip cookies or watching flour turn into a perfectly risen loaf of bread - although I must confess I have had my share of flat loaves.
A few months ago, I realized that my nights of baking were numbered given that I was due to give birth to my second son in May.
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