I’ve been baking lately with my company around. Most of that baking has involved experimenting with gluten-free flours to make pancakes, muffins, and cookies. My eight-year-old visitor, Sam, had some commentary on these experiments. I had made pancakes one morning and in typical fashion I didn't test the recipe before I made it for my visitors. The pancakes were only a borderline success. They were approved by the adult-only crowd but the kid-only crowd had some serious reservations. The next morning I made blueberry muffins with a different kind of gluten-free flour. This was the conversation that ensued.
SAM: What’s for breakfast?
ME: Blueberry muffins
SAM: Yes! I love blueberry muffins.
ME: Good, I hope you’ll like these.
(Pause. Sam approaches the bowl I’m mixing the recipe in and looks in it, then back at me. Worried look on his face.)
SAM: Umm, are you using the stuff that normal people use to make real blueberry muffins?
ME: No, I’m using a different kind of flour.
SAM: Well, you know, maybe I don’t like blueberry muffins anymore.
Yes. I have now contributed to the delinquency of a minor by giving him the urge to go and steal breakfast from the nearby grocery store rather than consume my blueberry muffins. Ouch.