Hungry for a Challenge

HUNGRY FOR A CHALLENGE

Fresh peas and green beans became snacks while canned fish became a staple of lunchtime. This is not how we ever ate before

DOCUMENTING THE EXPERIMENTS Not only did Kal experiment with what to put on top of tuna, he also looked for new things to serve it in. And instead of using only tuna, he branched out to sardines and asked a lot about canned salmon I didn’t feel like deboning. This is a video with what looks like tomato packed sardines, mayonaise, Mrs. Dash, lemon juice, and lime juice.

IN SEARCH OF THE BEST PIZZA The Original Frank Pepe Pizzeria Napoletana in Danbury, CT, didn’t seem that long of a drive after all the trips we’d made to visit beaches. While the pizza (a shrimp & bacon and an original tomato pie) was worth the distance, we still stopped at the discovery Museum in Bridgeport to round out the day.

BBQ FISH SANDWICH

“I like that it’s a fun experience, and I just like cooking in general,” Kal says. “Sandwiches are kind of simple. I recommend it as a first thing to try when learning to make food.” I tried to push him to tell me more about cooking as a combination of science and art, but Kal is more focused on eating and enjoying what he’s going to eat. When Kal cooks, he is not so worried about chemical reactions or creating textures. It’s about fun. —MV

“With love, any food can become great.” - Kal