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Clever piece by John Burgess over at The Boston Globe. It's about the cooking he has done for his kids over the years and what he expects them to make for him this Father's Day (it's this Sunday, if you forgot).
Burgess describes what he has learned all these years of cooking for his children. It all comes down to maintaining perspective (no "food scolds"), no cooking "from the heart," and that texture trumps taste.
