Trares
Competing eateries have set up shop in the Trares household.
But according to the only customer who matters, one is a much better option for a scrumptious meal.
Earlier this year, my wife had a brilliant idea. Like most growing boys, Anthony is hungry seemingly all the time. He’d say he was “starving,” then wonder what he could get to eat. We wouldn’t allow wanton snacking, though he could get something small and healthy if it was in between meals.
But for dinner, it was more of an issue. Weeknights tend to be crazy in our house, with work commitments, sports, fitness classes and other activities. Though we prioritize sitting down to eat together as a family on weekends and when it’s possible, our schedules don’t always allow it.
So we wanted to find a way to feed Anthony a meal he could eat among the craziness that our picky little boy would actually eat.
The solution was Mama’s Diner.
My wife bought a small dry-erase board and marker that sticks to the side of the refrigerator. She divided the board into two sections — main dishes and sides. After taking stock of what we had stocked in the kitchen, she listed everything out, with a box next to each one.
Then, she explained the process to Anthony. When he was hungry for dinner, he could come get the menu. Ideally, he’d pick out one main dish, and a few different sides.
Maybe he was in the mood for spaghetti with fresh fruit and waffle fries. Perhaps a cheese quesadilla would go well with some rice and carrots. Fettuccine alfredo and broccoli was always a popular option. If it was breakfast, oatmeal or a scrambled egg would be a filling meal.
The menu idea was a hit. Anthony got to feel a measure of independence and learned how to pick a balanced, nutritious meal. We didn’t have to name every single option available to him whenever he wanted dinner.
Mama’s Diner is a staple of our home now. But every now and then, when my wife has to travel for work, a new restaurant opens up — Daddy’s Deli.
Now, I think I’m a pretty good cook. I can cook a mean steak or pork loin on the grill, love to tinker with a pot of chicken chili and make some tasty dishes from recipes I stumble across.
Anthony begs to differ.
My mac and cheese doesn’t have the right cheesy-to-creamy consistency, he says. My oatmeal is too runny. The fries I make just taste off. Daddy’s Deli is more often than not met with a shrug.
It doesn’t bother me. If there is one universal truth I can get behind, it’s that nothing compares to a mother’s cooking.
I could hone my skills at Le Cordon Bleu or the Culinary Institute of America, and it still wouldn’t couldn’t capture the feeling that comes from a meal prepared by mom.
When it comes to getting the best meal, nothing can match Mama’s Diner.
Ryan Trares is a senior reporter and columnist for the Daily Journal. Send comments to letters@dailyjournal.net.
