i have 2 kids.
2 kids with totally different palates.
kid one will eat and try everything (he’s my kid).
kid two is difficult (she’s my husbands child, no offense honey).
kid one will binge on tofu and noodle soup for weeks. ribs, pulled brisket, even stuffed mushrooms.
kid two will eat macaroni and cheese every day. throw in french fries and she’s set. it’s normal. right? yeah, i know it is, that wasn’t even a real question.
kid one, when asked for what he wants for dinner, will scream out “meatballs” “ribs” “salad”. taking him food shopping is expensive.
kid two…mac and cheese.
i’ve tried. and to give her credit she does try everything. she makes the cutest “that’s nasty” face. really, it’s cute.
kid one was once kind of like this…except he just ate whatever i made him, there was no face. ok, wait, there might of been once or twice.
kid two, well, i already had kid one. who was a runner. who never let me sit still. kid two ate baby food and whatever was on my plate that i could stuff in to her quickly.
kid one gave her her first meal, i believe it was pasta.
so when kid number two asks me for something specific to make, and it’s real food, i make it.
she likes a good waffle. a good pancake, really anything she can dip in syrup. and if it’s flavored syrup. well, duh.
we came across this raspberry syrup by accident. it ended up in my grocery bag with out me knowing.
and then we ran out.
i made more. kid two convinced me it was easy.
loved by all, especially by my little angel, my little almost big girl, number two.
- 3 1/2 cups of frozen raspberries
- 1/2 cup sugar
- 2 cups water
- in a pot combine all ingredients. bring to a boil and then simmer till syrup starts to thicken (it will coat the back of a spoon).
- use as is, seeds and all, or strain through a sieve.
my little one likes this smooth and seedless. i kind of don’t blame her. i strain the syrup through a mesh strainer and store in a bottle in the fridge. it doesn’t last long, you know, because it’s so darn good.