6-year-old Augie keeps us honest on salt content

Grandson Augie, six years old, and I were about to have a reading session and I brought along a bag of my favorite snack, Gold Fish. Before Augie would eat any, he said, “Nano, we’d better check the sodium content of the Gold Fish before we eat them!” I thought I was supposed to say that!

Turns out his kindergarten teacher, Mrs. Appel, at St. Paul’s Lutheran School in Thorndale brought groceries to school when they were learning about nutrition and all the students learned to read the nutrition facts on every item.

It stuck, too, as Augie went with me later that day to the grocery store and we had to read each package to see if it was suitable.

He did tell me the “Lunchable” he was begging me to buy was alright even though the sodium content was a bit high because it had a high protein count. Oh.

He did eat several bowls of Blue Bell with chocolate syrup topping without reading the “facts” though and seemed to enjoy them very much.


Ken and Christine and Esten and Will were here this weekend and we weren’t too good about “checking the sodium content.”

In fact, Bill grilled everything we could find and we ate everything that didn’t eat us first and we’re still working on the leftovers!


This dish is actually low in sodium and is perfect for this time of year with plenty of cucumbers available in the garden or from good friends with gardens. It goes with everything and adds a nice dash to just about any meal. Let’s call it Cucumber Relish—I don’t think it has a real name but it has been around a long time.

Thanks to Evelyn and Johnny Hirt for the recipe and the cucumbers. Cucumber Relish

2 large cucumbers

1 onion

1 Tablespoon dill weed or fresh dill

1 Tablespoon peppercorns

1-1/4 cup white vinegar

2 cups sugar

1 tablespoon salt

2 cups water

Peel cucumbers (or not) and cut into slices and slice the onion into thin slices.

Bring the remaining ingredients to a boil and pour over the vegetables in a large bowl with a lid or a large glass jar.

Let cool and keep in the refrigerator between eatings.

We have already finished one jar of this and are ready to start on the next one.

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2011-06-02 digital edition

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