I literally just spent 10 minutes giggling at this magical little section of Nickelodeon’s nickmom site. It almost — almost — makes me forgive them for bringing Max & Ruby into our household.
My personal fave was the most recent post, the Foodie Mom. Quick — go read it and come back.
…riiiiight!? I think everyone has one or two or five of them in our social circle. And, um, I’m definitely NOT that mom in my circle.
|Look! I made pastries!|
My friend Brianne is one of those moms. Hopefully she’s not offended by me putting her on shout. After all, her foodie-ness made her an excellent college roommate to have — we were probably the only people on campus using our liter of Smirnoff to make penne alla vodka. Nowadays she runs her own little corner of the blogosphere called Cupcakes and Kale Chips, where she shares recipes like “parmesan balsamic-caramelized onion smashed potatoes.” (I didn’t make that up.) Most of her meals have, like, seven unique side dishes. Meanwhile, I pat myself on the back if I don’t screw up beef stew. (Side dish?! I don’t know, heat up one of those Steamfresh bags. What do I look like, a diner?)
As a result, her Facebook updates are usually along the lines of, “Just made the boys a filet mignon with a red wine reduction and a side of braised cauliflower…now onto the honey-glazed pecan tartlets!” (I’m talking out of my ass here, so apologies if those aren’t real food terms.) I usually read these posts while my kids are eating Goldfish crackers out of a Tupperware bowl. Look, I try to feed my kids healthy food as often as possible, but sometimes it’s 12:15 and they’re melting down and only McCain smiley-face fries will placate them.
So I figured I’d come up with a helpful little guide for making your Facebook food posts sound more impressive than they are. With a little bit of clever wording, you too can be a Facebook foodie!
- Skip the brand names. Cheerios become “toasted oats,” Eggos become “buttermilk waffles,” and Pizza Rolls become “mini-strombolis.”
- List ingredients. Add oomph by rattling off the (pronounceable) ingredients from the label. Today we’ll be having pasta with tomato puree, cheddar, and paprika extract…or, y’know, Spaghetti-O’s.
- Don’t forget the details. Here’s where it all comes together. Did you serve PBJ and potato chips? Or did you serve roasted peanut spread with grape jam on whole-grain bread with a side of thin-sliced potatoes fried in soybean oil?