We are in full on girly mode in the Savour Fare household. The Nuni is two and a half years old, and is seriously interested in the following (in no particular order): twirly dresses, crowns, glass slippers, toenail polish, my makeup, shiny shoes, and anything with sparkles. I would freak out in a feminist quandary, except I have a fuzzy memory of being VERY into princesses and makeup when I was quite young myself, and I am a perfectly acceptable adult with a career and a family and a tendency to wear Old Navy tee shirts to work.
In the Nuni’s world, her current favorite book is one called “Fancy Nancy”, about a hapless girl who LOVES being fancy — she likes to write her name with a plume (which is a fancy word for feather), her favorite color is fuchsia (which is a fancy word for purple), and she can’t WAIT to learn French, because EVERYTHING sounds fancy in French. Poor Fancy Nancy is beset by a thoroughly plain family, who thrills her one night by dressing up in accessories, going to a restaurant and ordering parfaits, which are “French for ice cream sundaes”.
Now, accuracy aside, parfaits are a very fancy dessert, and as the parent of a wee one who loves all things fancy, I thought I would accommodate her wishes and make them. As she also loves all things pink (as she regularly tells me, “Pink is my favrit color, mamma.”) I thought I would turn to the pinkest of all pink things — rhubarb. Sure, it doesn’t sport the aggressive magenta of anything made with beets, but for rosy, fancy, girly pinkness, rhubarb is your ingredient of choice.
