In an effort to get fruits and vegetables past the lips of Mickey and Alex, I've borrowed Deceptively Delicious by Jessica Seinfeld from a friend. The basic principle of the book is to incorporate pureed fruits and vegetables into recipes, unbeknownst to anyone but the cook. (And yes, put the real thing on their plates, too, since they still need to learn to eat the non-pureed stuff).
Over the last few days my kitchen has been in a pureeing frenzy: pumpkin, cauliflower, sweet potatoes, broccoli, spinach, and carrots have all been spun to smoothy goodness in my mini-Cuisinart (the pumpkin was difficult, to say the least, but that's another post).
In fact, the other night I incorporated cauliflower puree into a mac-and-cheese dish I made with boxed pasta, mixed veggies, and kielbasa sausage. It's always been a favorite of Mickey's and Pete's (and Alex is working on his issues with food containing more than one ingredient).
So that night as Pete and I cleared the dishes from dinner, I rattled off my list of upcoming pureeing tricks to him, to which he groans and says, "I don't know if I'm ready for all that..."
He still doesn't know I've already begun the only kind of deception acceptable in a marriage.