Quick Fix: Rice Salad

Rice-ing to the Occasion


So I've been putting this off: guys, Mom Appetit has run its course. I'll be writing two more posts after this, then laying down laptop and ladle to focus on the task of being a working mom.

This has been such an awesome way to keep a diary of our family—at the table and beyond. Mom Appetit has seen us through nursing challenges, weaning, first foods, food fights, and the general conundrum that is feeding a family well when one member prefers plain rice, steamed green beans, grape tomatoes, and a tiny pile of black beans not touching anything else, and the other members want...dinner.

Rice salad is, in my opinion, best served at room temperature, never having been refrigerated, so it's something I make on nights when I'm cooking rice for Leo. It's a nice snapshot of where we are right now—resigned to our differences, and still committed to eating together, happily and healthily.

When I started this blog, just emerging from the misery of my first trimester, I had no idea how long it would last, and I never could have envisioned the big boy who just turned 4 last weekend, and who insisted on putting a "real" batman on his birthday cake. I'm sorry to let go of this opportunity to check in, share, vent, and record, but I am coming to realize why my mom served the same 10-15 dishes every night. After these last few recipes, I'll look forward to reading other bloggers and letting them test out exciting new ideas on their kids.

Recipe: Rice Salad—A General Approach

Zoe Singer is a freelance food writer and cookbook editor and co-author ofThe Flexitarian Table. Food Editor and blogger for The Faster Times, she tries not to eat for two now that her son is a toddler.