My wife owns a day care and watches about 25 children throughout the day. Part of her contract calls for feeding the tots a balanced meal once per shift. I must confess that the most difficult customers I have ever served are aged 6 and under! I once made real mac and cheese using scraps like gouda, cheddar, jack and so forth (leftovers I found in the fridge) blended in a velvety bechamel, but they refused it because it was not florescent orange (like Kraft). Does anyone have experience in cooking for rug rats? What items do you prepare?
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6/21/99 at 2:14pm