Cyber Week 2013 is Here!

It seems like just a few days ago I was planning and creating all the Christmas soapy creations for 2013 and now it is December 1 and Cyber Monday is tomorrow!  YIKES!!!!

New School Cuisine

The time leading up to Christmas seems to have escaped me rapidly as this fall has been a busy one for me, personally.  Over a year ago I was asked to be a participant and contributor of recipes for a cookbook.  As you may or may not know, I am a School Food Service Manager for a K-12 school in rural Vermont.  The cookbook project came about as a partnership between Green Mountain Healthy Kids Challenge, Vermont FEED, School Nutrition Association of Vermont, and the Child Nutrition Team at the Vermont Agency of Education.  Years in the making, when faced with the new USDA meal patterns last school year, it was time to get busy and bring the dream into reality.  Many of the USDA recipes no longer met the new requirement for 50% whole grain rich and/or vegetable subgroup requirements.  What is available in California isn't necessarily available to those of us in rural Vermont.   Using raw ingredients including a lot of local products, fourteen School Food Service professionals (myself included) wrote recipes that were tested on their respective students before submitting them to the project.

I discovered very quickly that my recipes, although easy for me to understand the steps and processes, are not so easily translated to the next person. There is a real art in presenting a standardized recipe to gain uniform results across the board.  Equipment I might have may not be available in smaller schools, and larger schools most likely have more modern equipment to make the cooking process more efficient.  To pull it off, we utilized professional recipe writers for Eating Well magazine, Instructors and students from New England Culinary Institute (NECI), professional food stylists, and nutrition experts.  Each one of us involved donated countless hours to this project above and beyond our normal work load to test, give input, and more.  Thank goodness for those professional recipe writers to pull it all together for us.   In late October I received my copy of the finished cookbook prior to it becoming available publicly.  You can view a digital copy from this page (scroll down to the red box to access).

The very day I received my copy of the cookbook, I also accepted the nomination and was unanimously voted in to serve a two year term on the Executive Board for School Nutrition Association of Vermont.  I have been a member of this association for a number of years, but had no clue the complexities and amount of "behind the scenes" work they accomplish for the benefit of all school food service professionals and children  in our state and nationally.  As a result, needless to say, my time leading up until now has been jam packed with commitments for my full-time job.  :)

Going Back to School

What does that mean to me? It means the lazy days of summer are over and back to full-time work as a School Food Service Manager in a K-12 school. That's me holding the largest bowl in my hands. My staff and sub were all present when this photo was taken this past spring.

I'm particularly excited about this school year because it will be the first year we will not have to share our cafeteria space with grade school PE classes. No longer will we have to haul in tables and all pertinent cafeteria equipment in a "10 Minute Sprint", as it had not so affectionately become known as. And we will no longer need to clear the room in a repeat demonstration at the conclusion of lunch.

Over the past year the school has been in the middle of construction of a new gymnasium and school beautification project. An Open House/Picnic and Ribbon Cutting Ceremony for the new gymnasium will take place this week. My staff and I are asked to cater the annual Open House which typically is held 2 weeks after the school year begins. It is particularly exciting this year that the Open House is taking place before the first day of school so we aren't rushed to prepare the food. Held two weeks into the school year means we have to prepare school meals and Open House food at the same time, resulting in several hectic days.

In early July I was excited to learn the application submitted in early June for Federal Stimulus money to purchase kitchen equipment had been granted. At the time the application had been submitted I didn't think we stood a chance of becoming a recipient as this was a highly competitive grant and I was asking for almost 1/5 of the monies that came to Vermont to install a new walk-in refrigerator/freezer unit. The school was not required to come up with matching funds for this grant, which was a great plus. With this grant money we were able to solve many of the underlying issues with water leaking into the lower level of the school, repair some structural damage, address some mold issues, and at the same time install an energy efficient unit that is state of the art with sprinklers and safety features that prevent anyone from being locked inside.

Hi Ho, Hi Ho it's back to work I go....

It's Time to Celebrate!

I'm celebrating for two reasons this week...I hit 175 sales in my shop, and my graduation today. I've got a basket of bath fizzies in assorted scents just screaming for a new home. Here's the deal...visit my Etsy shop and post the link to your favorite item in my shop right here in the comments on this post. On Monday, October 20 I will draw one lucky winner from all qualifying comments.

Thank you for looking at my shop...I look forward to your responses.

I Did It!

And We're Off and Running...

First things first...Don't forget, you have until September 1, 2008 to enter my End of Summer Contest!

And in honor of my 6 month Etsyversary I'm getting closer to sending off another free 8 ounce jar of Body Parfait Lotion in a yummy fall scent to the person who orders #100 in my shop. Oh, and did I mention that person will also receive 10% off the entire order! See shop announcement for details.

On to other matters...In-Service at school started Monday morning bright and early. The entire District converged upon my school for breakfast that I catered. The day was long, but productive. On my way home I stopped to have the stitches removed from my head and I could not wait to get home and scrub my head real good...particularly where the stitches had been. Relief...and back to hair product (my BFF) and a hairdo once again.

Today was the return of the students for their first day of school. I swear most of them grew 2-3 inches over the summer. New haircuts, new clothes and lots of exciting stories about summer adventures. Many new faces...some happy about their new environment and some not so happy.

What are the chances that on the first day of school the Health Inspector would show up for his first of two visits this school year. He normally doesn't start school visits for another week or two but he had a cancellation elsewhere today and knew I would roll with the punches. We got a 97, which is pretty darn good, considering the hurdles I've had to overcome to get the kitchen ready this year. The hood vent was included on the summer cleaning and maintenance for custodial staff to complete but unfortunately it was not done so there was one point off on my inspection. Not my fault, so it now becomes a matter for Administration to address with the custodial staff. Until funds permit to have a 3 bay sink installed in the kitchen, we will always be marked off 2 points on our health inspections for not having one. We have a portable "work around" that the Health Inspector is agreeable to should we encounter dishwasher issues. Not something I have control over, the last two equipment grants I've obtained were used for other more pressing equipment purchases (stove that doesn't bark flames at you when you turn a burner on, and new counters that aren't falling apart, cracking, not sanitary, etc.) I also had to replace the dishwasher last school year without a grant...very big chunk of change. The 3 bay sink tends to fall further down on the totem pole in the line of upgrades to the kitchen. However, it is inching closer to the top of the list.

All in all, the school year is off to a good start.

Tough Buzzard Not Open for Any New Ladder Tricks

The fog in my head is subsiding, I am able to focus a bit clearer and the headache is beginning to subside...unless I'm getting used to the pain. The stitches on my head are beginning to drive me batty but my kids will tell you I was already batty, so...

Thankfully there are no broken or fractured bones to speak of. I've been told my bone density is excellent for my age, which is reassuring. Or perhaps that means I'm just a tough buzzard? The pain in my hip persists and I'm looking at physical therapy but I've chosen to at least hold off until the stitches are removed on Monday(hoping the pain will let up).

Did I mention there won't be any more WWE ladder tricks for this chick? If I can't reach it from the floor, it ain't gonna be reached! And that doesn't lend much distance considering I'm 5' 2"! Someone taller and/or much braver than I can do the ladder tricks.

Fortunately I was able to bring paperwork home to make final preparations for the new school year. Much quieter at home, less distractions, anyway. The Intenet is a wonderful tool linking home to work in a matter of a few clicks. Amazing!

The menu planning for the first month of school took longer than normal as more of the 2005 dietary guidelines are implemented and taken into consideration ~ lower fat, sodium, sugar and higher consumption of fresh fruits, veggies and whole grains AND targeting specific nutrients and vitamins to ensure they are being served the appropriate number of times per week. I spent two days earlier last week in training classes to help create this menu. This menu will be compared to the menu I had planned for September 2007 to see how well I have "changed" my menu planning techniques. More time and thought was put into this menu plan but now that it is finished I will be able to copy and paste (for the most part) and eventually put these daily items into a "cycle" menu in a creative way so it doesn't appear to be as such.

30 Recipes ~ 2 1/2 Day - Part 3

This is the last of the highlights from the Healthy Cuisine For Kids Class. If you missed Part 1 & 2 - You can find Veggies here and Meats here.


Asian Sesame Noodle Salad made with whole grain pasta. This one had some kick to it...I think there was a bit of measuring issues with the red pepper flakes, actually.



This dough is amazing. It is a yeast dough that is thick and pourable. It can be used to make pizza crust, or baked into focaccia bread. This one was made with half whole wheat flour, with herbs and garlic granules added to the dough and topped with olive oil and low fat mozzarella cheese. It is so delish that I make this one at home.



Tabouleh salad is my favorite! The flavor combination is fabulous! I find this does not go over well with the majority of students at my school when offered as a choice with the main meal, but it is a huge hit with my vegetarian eaters who frequent the salad bar.



These whole wheat sugar cookies are the bomb! The wheat flour lends a nutty flavor and if you get the right type of wheat flour where you find bits of the grain you can deceive everyone to think there are nuts in the cookies. I'm not a fan of nutmeg, but I can tolerate it in these cookies.

FYI - The Culinary Institute of America writes, reviews, and updates the recipes that the USDA gives all schools as standardized recipes. All of the recipes I have featured between the three blog posts are available to every school that participates in the National School Lunch Program.

30 Recipes ~ 2 1/2 Day - Part 2

More Highlights from the Healthy Cuisine For Kids Class. If you missed Part 1 - Veggies - you can find it here.

Chicken Salad

Beef Stirfry

Taco Bake (made with ground turkey)

Breads and Grains will be next, so keep watching for those delicious treats! OH...and my Birthday is coming right up so I feel another blog contest coming on.....

30 Recipes ~ 2 1/2 Days - Part 1

Some food highlights from the Healthy Cuisine For Kids class this past week. Veggie Wraps
Broccoli Salad (made with lowfat mayo)
Veggie Lasagna (with fresh garden salad)

Chef Coats and Hats Return...

Today I am headed off to teach the "Healthy Cuisine for Kids" to other School Food Service Personnel around the state. I will be driving back and forth each day, even though the price of gas is through the roof. It was still cheaper for me to drive to and from than it was to pay for a hotel room and meals. I don't mind driving the haul this time of year, the mountains are amazing to look at and that helps to pass the time.

Back in February I took the course (read more here). We've worked hard to scale back the number of recipes to make the experience more meaningful to those taking the class. We sorta felt like we were on Iron Chef when we took the course, and didn't want the students we will be teaching to be overwhelmed. We have been divided into teaching teams, and holding the classes regionally across the state this week.

I will take pictures of the healthy, nutitious food everyone makes over the next three days and hopefully blog about it later this week.

School Nutrition

Despite all of the bad publicity taking place in the media over school lunches, there are some noteworthy good news that doesn't necessarily make its way into the media.

Vermont is one of the leaders in change for nutrition in schools. There has been a strong movement in bringing local foods to the cafeteria trays for several years now. We have a great group of "movers and shakers" that are increasing the whole grains, adding more fresh fruits and vegetables, and getting away from processed foods. Of course, the only way to make your budget float on very small shoestring budget, we have to serve some of the more popular processed meals to keep up the student participation.

Example: Chicken Patty on Bun is one of the more popular meals with my students. I've sought out purchasing a chicken patty that has whole grain breading, and serve it on a whole wheat bun. Had I presented a meal like this when I first took over the position of Food SErvice Manager, I might have been lynch mobbed and strung up the flag pole. Change is hard, and takes time. I try to focus my attentions on the younger, more impressionable students. By the time students reach middle school, they have already gained their strong opinions about food and nutrition. Changes I am making to the program today won't be seen as a widespread change for at least another 7 years.

I work in a K-12 school. What appeals to younger students doesn't necessarily appeal to the older students and vise versa. Trying to find balance and targeting both sides of the school can be extremely challenging at times. Sometimes I've had to create different versions of meals to appeal to the different age groups.

When the Jr & Sr. High students had exams in January, I held a beach day for the Grade School Students. They brought in sunglasses and beach towels and we had sack lunches and a rare ice cream treat for everyone. We played beach music, and had a lot of fun. As it turned out, the weather was really awful but the anticipation of fun at lunch time erased any ugly feelings about what was taking place outside.

Here are some great links about school nutrition. I would encourage you to become involved with your School Food Service Director. Find out what their needs are. Oftentimes those who are running the programs are made to feel as though they are dangling out in left field by themselves. Your help (small or large) just might be what your school food service program needs.

School Nutrition

Team Nutrition

Training Grants

Vermont focus

Take Action

Beetnik Cake

This cake recipe was graciously contributed by Mary Lou LaPierre, Jericho Elementary School, Vermont. It is part of a recipe booklet Vermont Feed has given as a handout from their various conferences and classes that I have had the pleasure of attending over the past four years. You can find a sampling of some of their other recipes in a PDF file here. I have tasted all of their recipes and haven't found one that I didn't like.

(Keep in mind these are written for larger quantities so you could cut the recipes in half or fourths for home use.)

BEETNIK CAKE
Yield: 25 servings
Set oven to 350 degrees

67 oz. cooked & peeled beets in water (chop in food processor and use juice)
2 cups cocoa powder
1 1/2 cups vegetable oil
1 cup applesauce
2 Tbsp. Vanilla
3 pounds sugar
3 Tbsp. baking soda
7 eggs
1 1/2 pounds unbleached flour
1 1/2 pounds whole wheat pastry flour

Directions:
Puree beets in food processor with juice. Mix all ingredients in mixer. Pour into greased sheet cake pan (or lined muffin tins). Bake 40-45 min. (if cutting recipe in size I would check after 30 min.) Muffin cups check after 20 min. Test with toothpick. Sprinkle with powdered sugar or frosting of your choice.

Pulling My Hair Out!

Last night I decided to "retire" early and grabbed the latest issue of School Nutrition published by the School Nutrition Association, so I could relax in bed and read every last word in the magazine. About halfway through the first article my daughter announces, "Mom, your computer is acting funny." Funny how it is the family computer until it misbehaves...

Every worst nightmare came true. No warning she was getting sick, not a thing. But staring back at me...a black screen and the machine is begging for the boot disk. As the computer didn't come with one, and I don't even have a floppy drive on the computer, I was perplexed by this request. So I've been told, Vista doesn't require a boot disk. (Just in case those of you running on Vista ever encounter a similar situation.)

Geek Squad is coming to the rescue in the morning, but in the meantime I'm working off of a borrowed computer.

Vegetarian Pizza ~ a Yummy Treat!

I recently obtained a great Vegetarian Pizza recipe from a colleague that has had to change his diet for health reasons. I've become accustomed to having an open mind with Vegetarian dishes as a means to gather great recipes and meal components to offer students at my school who are Vegetarian. As it is, I could become a vegetarian in the summer when the garden starts producing fresh veggies. This recipe is so easy, tastes out of this world, and is good for you. I guess at the amount of veggies, it is based on personal preference and taste. You could easily add or substitute veggies that you enjoy eating.

Boboli Crust
Garlic Hummus (you can make your own if you wish)
Fire Roasted Onions & Peppers, thawed (or you can use fresh if you prefer)
Frozen Broccoli, rinsed to thaw, then chopped
Low-Fat Mozzarella Cheese

Spread Hummus over Crust, top with Veggies, then Cheese. Bake 10 minutes, or until cheese is melted and veggies warmed through. With this pizza I don't miss the meat or huge amounts of sodium that comes with the meat. If you try this recipe, let me know how you like it.

Heat Wave ~ Melt Down ~ I'm Famous!

Today has been a catch up day to get things wrapped up before returning to work tomorrow. It warmed up to nearly 50 degrees today and we experienced nuclear meltdown. I made the comment to my neighbor that we were about due for another snow storm now that we can actually see the pavement on our paved road again. LOL With the much desired warmer air, I let the woodstove die out and opened the windows to bring in some fresh air. The cat went a little wild on me by jumping from window to window. He was just as delighted to enjoy the fresh air as I was. There is hope that spring is coming...we just can't see beyond the massive snow "mountains" in our yards yet.

Today I was featured in an article writted by the Valley News. It was based on an interview they conducted while I was at the Healthy Cuisine For Kids training. Very nicely written article. The online version doesn't include the color photos they took at my school last week that were part of the print edition.

Healthy Cuisine For Kids

This week I had the pleasure of attending special training put on by the National Food Service Management Institute ~ Healthy Cuisine for Kids. A chef/instructor from the Culinary Institute of America was brought in to teach the lab portions of our classes.




Our mission was to attend the three days of class/lab sessions, and then spend another day in training to begin preparations so we can teach the course to other food service staff around the state. We prepared 60 different dishes. The pace was hectic, and we all felt like we were Iron Chefs for the week. At the end of each lab session, we were expected to taste test every dish and rate it. By the end of the day I was so stuffed that the last thing I could think about was eating dinner. It was insane, my poor belly felt worse than over-indulging on Thanksgiving Dinner.

Here are some examples of the end results...

Drop Biscuits made with Whole Wheat Flour

Mexican Quiche made with whole wheat pie crusts

Homemade Pizza Crust with Homemade Sauce and Reduced Fat Cheese