Warning: Reading This Post Could Raise Your Cholesterol

pancakes.jpgLast night, I asked Jeffrey what his favorite food is.

“Anything I make,” he replied. This was an unexpected answer — usually Jeffrey’s homemade concoctions consist of a vague mash of raisins and Goldfish crackers created in the biggest bowl he manages to haul out of the kitchen. But then I remember that Jeffrey gets to do a lot of cooking at preschool.

“What food do you like to make?” I ask.

“Pancake spaghetti,” he promptly responds. Huh?

“You make a pancake, then tear it up into spaghetti,” he explains. “Then you put sausage meatballs on it.” Hmm. That sounds like it could actually work.

“Do you put spaghetti sauce on it?” I tease him. He makes a face.

“No, that would be yucky,” he says, giggling.

“So what else could we put on the pancake spaghetti that would taste good?”

“Um . . . how about . . . cream cheese?” he says.

Whoa. I was expecting “maple syrup,” but cream cheese sounds AWESOME. But wait — there’s more:

“And then we could FRY it!” he squeals. “And put maple syrup on TOP!”

Good. Gravy. My son is a culinary genius. Yeah, it sounds pretty much like a funnel cake with a cheesecake filling, but would that be such a bad thing? And who would expect it from a five-year-old? If I weren’t trying to lose the baby weight, I’d seriously think about giving the Pancake Spaghetti a whirl.

However, I really think that all this was caused by the influence of my sister-in-law, Kristen, who has stated on numerous occasions that her favorite color is “fried.”

Ah, role models. What would my kids be cooking without them?

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