I have to talk about Josh's master creation last weekend. He's suddenly advanced from Tuna Helper to Smoked Salmon with Lemon/Dill spread on whole grain bread cut into carrot shapes!
We were having a conversation with the Stitz's on Sunday morning about what to bring to a barbecue. when this elaborate recipe rolled off Josh's tongue like he had been making croquettes or duck dumplings in a tamarind glaze for years. Apparently, he had been watching the food channel earlier that morning, and had actually paid attention to detail. So, I said, "Well, let's have it then-chop to it!". We went to the market for the fresh dill, lox, cream cheese, lemon, etc. To see Josh zesting lemons in the kitchen was an awesome spectacle. Just the fact that he was touching the salmon amazed me (he does not like any sort of raw fish, and very few cooked fishes). So, he proceeded to sculpt the appetizers into mini-carrots with dill for the tops, and directed me on the process. They were served up at the barbecue with much success, even though the chef himself wasn't able to indulge.