The males in my family have a long tradition of culinary experimentation. I’ve seen Dean use baby mush to thicken soup, and I can’t even remember which mystery ingredient he recently sneaked into some meringues, because my memory just didn’t have a category to file it in. His choice of ingredients seems to be based more on the chemical and physical properties of foods than on gustatory considerations, and he scoffs at the constraints of tradition.
And then there’s Isaac, who used to eat applesauce on his Rice Krispies because he’s allergic to milk, but most of whose food transgressions stem from his unswerving love for ketchup. I’ve seen him dip corn chips in ketchup instead of salsa, and I’ve seen him dip baby carrots in ketchup, too. And tonight he stirred some ketchup into his lima beans.
By comparison, until now Henry’s tastes have been only mildly adventurous. But tonight his food-corruption gene chose to express itself, and with panache. I think his invention may actually have never been tried before, ever in this world. Ladies and gentlemen, may I present:
No, he liked his lima-bean croissant just fine.
And ate it right up.
There can be no doubt that Henry is poised to continue his father’s and brother’s tradition of culinary innovation.