In this house, we are generally good eaters. I don't just mean that we, and especially Elijah, eat a lot, although that is true, too. If you want to be able to eat all your own eggs, you best do it out of the little man's sight, lest he pester you for half of them. No, what I mean is that we are pretty darn healthy when it comes to eating. We eat meat maybe once or twice a month, embrace the chew-fest that is dark leafy greens, and try to stick to foods whose ingredients we can name. Elijah is a big fan of tofu, which he lovingly calls "tofe" (rhymes with loaf).
But I have a confession to make. I know in my head that whole grains are far superior to, um, not whole ones. Elijah and I love oatmeal, and quinoa has been known to make a successful appearance at our table. The problem, you see, is whole wheat (and brown rice, but that's not what this post is about, so I'll save that thought.) For me, the big problem is whole wheat pasta. I love pasta, and we eat it at least once a week. But to me, whole wheat pasta takes the joy out of pasta eating. No matter how I cook it, sauce it or top it, it tastes like cardboard. No, I don't eat cardboard regularly, but I can imagine, seeing as I believe cardboard and ww pasta have the same fiber content.
For Kurt, the bigger problem is whole wheat flour. Recently, several of our friends moved and bequeathed their heavier food items to us. Call it pre-dumpster diving. We ended up with 2 or 3 bags of whole wheat flour. Ever frugal, I began incorporating it into a few regular family food items: pizza dough, banana bread, etc. Let's just say, I didn't get away with it. Even I will admit that the banana bread was more hockey puck than delicious breakfast food.
So, what to do with all this nutritious, fancy-pants whole wheat flour, you ask? Why, make play dough, of course! To color didn't take quite as well, but Elijah didn't seem to mind. And didn't seem to make a noticeable impact on the flavor, either. Victory, I say.