Let me guess: you couldn’t even imagine that I could pull out a blog entry about nothing other then ketchup. Oh but I can and I did :-).
Before I delve into the actual blog, I’ll refresh your mind with the fact that ketchup (the likes of Heinz and those other brands) originated in China and was made from pickled fish bones and spices. If you don’t believe me, look here. What did we do before Wikipedia anyway?
I am not ashamed to say that dinner-time has evolved quite a bit in our house and now involves the use of an old iPhone and YouTube. My pediatrician will probably lecture me about how that will lead to adolescent obesity, but as right now we’re hovering on toddler emaciation, I am going to ignore his advice.
Anyway… I offered Sophia ketchup with some grilled chicken kabobs courtesy of the Friday night dinner. To my surprise, I didn’t have to show her how to work her ketchup. She just grabbed her little chicken piece and dipped it. She also had pieces of pear on her plate and decided to try that too. She seemed to like ketchup with pear… I am now going to guess she likes ketchup much like her daddy with anything.
Seeing as how I only tasted ketchup at around 11, I never acquired an irrational love for said condiment much like my dear husband. As such, I almost never use it unless dipping french fries or roasted potatoes in it. Even then… I don’t neeeed it. Hubby eats eggs with ketchup and so I shouldn’t have been too surprised when she dipped her little pear chunks. Oh well… she also eats salmon roe so HA!