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It appears I will be doing something I haven't done in over a decade.

I will be going trick-or-treating.  In my daughter and son-in-law's absence (they're moving to Phoenix and training for their jobs as well as looking for a place to live) I will be taking the grandsons to the mall for an hour or so.

The next few weeks-I'll also put away the normal fare at mealtimes and serve kid-friendly versions of our favorites.  

That empty-nest syndrome I was "moaning" about didn't last long did it?

How do you serve toddlers and make grown ups happy and not have to make separate meals?

Easy-put things on the side!  Make foods that are easy for little fingers to pick up and make sure you have kid sized silverware.  We've all made the mistake of serving foods that kids simply won't eat because we've mixed them together-casseroles, stir-frys, even cobblers and soups.
Okay, the last one may actually go over pretty well, but it also goes "all over"!

With kids-think basics:  if you like your chicken covered in BBQ sauce or salsas, put it on the table with the salt and pepper.  When preparing foods don't even put pepper on things-kids palettes are NOT like ours, they like things on the plain side.

But DO let them try the sauces or a bit of the spices/herbs on just a tiny piece-this way they are trying something new without refusing to eat the entire meal!  Case in point-one of our "ethnic" foods is noodle kugel.  Essentially it's a noodle pudding.  I use dried fruits, tofu, eggs, sugar, cinnamon and some grated apples in mine.  

Usually, both kids like their noodles with just a bit of butter and salt.  But when they saw grandpa and Uncle Adam eating the dish-they found out that this dish was pretty darn tasty!

On Friday-how to make noodle kugel

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