Frustrated Inspired by my kids’ constant carping over my shortcomings in the dinner-planning department, about a month ago I decided it was time to augment their public school education with a little Home Ec. Tuesday night is Kids’ Night now. Joey and Lena take turns on alternating weeks planning and cooking dinner.

Great idea, huh? It’s extremely educational. Not only are they are learning the elements of cookery — chopping onions, pressing garlic, browning beef, opening cans — but they are also learning their way around our kitchen. They know where we keep the spatulas. They know how to operate the oven and microwave. They know that the spices are in (of course) alphabetical order. As well, they have the satisfaction of increased independence. Joey, in particular, is getting a way bigger kick out of this than I ever imagined he would.

Aside: last Tuesday, as we were sitting down to eat the burgers he’d grilled, Joey worried that we’d compliment his cooking just to be nice, because he was still learning. I told him that’s the host’s perennial dilemma and it has nothing to do with his lack of experience. People always compliment the food as a way of thanking the chef for his hard work. (That is to say, some people do. Have you noticed that while some people — like me — think it’s good manners to talk all about the food while they’re eating it, praising the chef, asking about the recipe, and so forth, others apparently think you should say nothing at all. Every year we have Christmas dinner at the home of Steve’s aunt, who is a fabulous cook, really fabulous, and personally I just don’t understand how all those relatives can just sit there and talk about everything else but the food. Must be a Dutch Calvinist thing.)

Back to Home Ec: right now this project is extremely labor-intensive, especially with Lena. I am very nervous about the knives and the gas stove and all that stuff. Her hands just aren’t big and strong enough for some tasks, and I end up doing a lot of it for her. I have high hopes, however, that the day will come when I can just sit back and let them take over in the kitchen.

Another drawback, I’ve discovered, is that allowing the kids to plan the menu could result in some weird meals. Last Tuesday one of the side dishes to go with the burgers was a great big bowl of heavily sugared (though neatly trimmed) strawberries.

And I know what you’re wondering. The answer is, so far this project has had NO EFFECT WHATSOEVER on the carping.