I owe my parents big time for making 'any kine' food, and not just what my sisters and I preferred. Whether I liked something or not was irrelevant. Dad liked it, it was good for you, and starving children in the far reaches of the world would gratefully consume your creamed tuna or daikon greens, thank you very much. You ate what was made.

I came to appreciate this when my babies started having food opinions. This newby parent was convinced that her piteously hungry children would starve or worse yet, be emotionally scarred for being forced to eat something that didn't appeal to their largely untested and extremely limited toddler palates. At that point, my pediatrician said, "Look at that child's thighs. If he misses a meal he will most definitely not starve. Do not short-order cook for your children. Think of how you ate as a child." Did I mention I love my pediatrician?

Epiphany. Meals at my parents house were as much about trying new foods as nourishment. Their neighbors and friends were Japanese, Portuguese, Chinese, Korean, Haole, Hapa, Hawaiian...and we were always getting something new to add to the dinner table. 

So this week is inspired by spending a week back at Mom's table. Picky eaters are welcome and most certainly will not starve.

Monday
Not the Colonel's KFC. The kids had doctor's appointments and Bon Chon Korean Fried Chicken is next to the doctor's office. This is a happy coincidence, and not how I chose my children's doctor. Rounded out with plain rice, nori, green beans and a green salad.

Tuesday
My Daddy's Killer Fried Rice, using Portuguese sausage and a little kim chee. Plus Choy Sum with Shoyu Mirin Sauce. Mom usually makes this with ung choy, but choy sum was fresh and on sale. 

Wednesday
Watercress soup. Mom made this last week on a 'chilly' O'ahu day when we were all still feeling icky from colds and jet lag. Everyone was happy and slept well that day. Will post the recipe later this week.

Thursday
Huli Huli chicken, broccoli and musubi. Just because we can't go to the beach doesn't mean we can't have beach food.

Friday
Tofu-tuna burgers. I know, "tofu," "tuna" and "burger" in the same breath makes your head want to explode. If that's not enough, I have to throw in "carrots" and "shiitake." It sounds odd, but tastes really great. Think of it as a kind of hash.

Here's to parents and pediatricians--who tirelessly foster un-picky eaters. Eat Well. Be Well.

One of the great things about living in the San Francisco Bay Area is that Asian-based food trends/fads sweep in, multiply, and then self-select down with the best few sticking around. 

A few years back, Hawaii-food places popped up like spring clover. L&L and Hukilau are the last (and best) standing. And the previously-blogged about eyeball (boba/pearl) tea places transplanted from Taiwan are definitely going through a culling phase. 

The latest fad to hit our sleepy Silicon Valley suburbs is Korean Fried Chicken (KFC) and sweet potato fries. I've been to to Bon Chon twice now for some spicy soy garlic "double-fried" but not greasy chicken wings, drumettes and drumsticks. 

I'm not sure how absolutely healthy this chicken is, but for fried chicken, it is remarkably non-greasy, light and full of flavor. And the spicy soy garlic definitely had some great kick to it. 

It is also much less "bread-ey" and much less salty/oily than the Colonel's American KFC. Much more flavor on the chicken than on your fingers and much less oil overall.

Ordering chicken is a little confusing until you figure out their system. Chicken orders are in 3 sizes (S/M/L). Then, for each size, there is a Wings, Drums, Mixed or White Meat option. The server at my local Bon Chon was happy to help me through the menu, and service overall is very nice.

The sides (kim chee coleslaw, biscuits and coleslaw) are simply not their focus. The exception is the creamy sweet potato fries, which is a nice balance to the spicy chicken. These are best eaten quickly while still  hot. 

Bon Chon has a corporate website that is simultaneously outdated and  under construction. Best to go to my local Bon Chon website (www.bonchonbayarea.com) which is still pretty stark, but does post its hours and a pdf menu.There are Bon Chons scattered across California, New York, Massachusetts, New Jersey and Virginia, plus South Korea, the Philippines, Dubai, Singapore Thailand and Malaysia. 

Definitely go for the chicken and sweet potato fries, but make a complete meal out of it by making your own rice and salad at home. This is what we did the second time, making it both a good monetary value and a another vetted takeout option.

Eat well. Be well.