One of the things we’ve been doing ever since our boys learned to walk, is bringing them in to help us in the kitchen. Over the years, we’ve seen their skills sharpen, their tastes diversify, and their interest grow.
What started with a toddler measuring and pouring flour for cookie dough turned into Big Bro waking up to cook his own over easy eggs, taking pride whenever he doesn’t break the yolk. When he was nine, he decided to cook an entire dinner himself. He planned, shopped, and kicked us out of the kitchen while he ran his restaurant titled “The Fruit Bat” and enlisted his little brother as the server/comedic relief. He made meatballs, pasta, and even raspberry scones from scratch! All it cost was a burn on his arm while he took a pan out of the oven. He took it in stride and now we have matching scars, (mine is from making mixed nut pie).
What’s neat about having these little chefs in our house is that they not only learn and expand their own culinary experiences, but we grown-ups do too. Big B introduced us to making crepes, which I’d always thought would be difficult but turned out to be quick and easy. This past summer, Little b took an interest in pasta, which I’ve always wanted to learn how to make from scratch. The three of us took on fettuccini and ravioli and ate some of the best pasta I’ve had in my life. It really does make a difference, even if it also made quite a mess of our kitchen.
This year, we made a resolution to have kid-cooked dinners once a week. They select a recipe, plan the meal, and make it with some supervision and assistance. So far, we’ve had a potato sausage frittata and blueberry pancakes, and they tasted great! This week is tomato soup and grilled cheese. I can’t wait to see what they cook up next.









