September, 2011

  1. It’s a Lunch War

    September 29, 2011 by Tarrant Figlio

    BlogHer Book Club ReviewerI have thought off and on about school lunches since my children started school. I look at the posted menus. I read what the website has to say about lunches. I thought that was enough.

    Their first elementary school had lunches much like the ones offered at my school growing up, with the added bonus of once you started third grade, you could use the salad bar. Unfortunately, when I would eat lunch with my kids, it seemed that plates of pickles were a common choice for “salad.” There was rather more food in the classroom than I expected–parties for not just birthday children, but for random school days. Then there was the snack issue. All children had a snack–provided by parents–daily. Once I was out of kindergarten, there was no snack time at school. Certainly not pre-packaged shelf stable snacks.

    As time wore on and schools changed, I have pondered the fact the middle school has an “ala carte” line and vending machines. I had a bit of a meltdown when one child announced she could buy energy drinks at school. The first high schooler opened my eyes to a wider world of oddness and change. He could get Starbucks bottled drinks and made to order subs. There were the vending machines again. Open all day, but they have been evolving–to snacks and beverages that are “healthier.” Mostly these tend to be not so healthy diet drinks and low nutrient/fake nutrient foods. You know–the sort of junk food you pick up at a place like Whole Foods. But, it seemed better.

    It seemed better that is until I read Lunch Wars as part of the Blogher Book Club review program. Oh my. While my children go to schools with websites proclaiming gardens, healthy food choices, and USDA guidelines–the reality is different. Both the book and interviewing my children about their school lunch options opened my eyes to a lot of room for growth in the places where my children spend a great deal of time.

    The options that sound healthiest at the schools? Not available. Or as the 15-hear-old said “so they say.” The thought that “Oh we pack lunch, we don’t need to worry about it.” Gone. They can use their lunch cards in the vending machine should they leave a scrounged dollar at home. The lunch card–also the mandatory student id that gets checked several times a day. Then there are the classroom issues. I won’t natter on, you really should read the book.

    Read other Book Club reviewers thoughts and join the discussion at Blogher Book Club. I am sure it is going to be a lively one!

    This was a paid review for BlogHer Book Club but the opinions expressed are my own.


  2. Fried Japanese Rice

    September 28, 2011 by Tarrant Figlio

    I am feeling a bit peasanty today, so I grabbed The Peasant Cookbook by Marian Tracy (1955) from the shelf. I skipped the soup section and came upon this recipe for “Japanese Fried Rice.” I ponder the authenticity of it because I don’t associate bacon, celery, and parsley with Japan. Perhaps my otaku son can enlighten me. In any case, it sounds like a fabulous, inexpensive, and easy option for fried rice with a bit of a different flavor profile than your usual. Besides, it has BACON.

    Some other things to love about this recipe:

    • It uses up odds and ends from the fridge.
    • The “leave a thick film” of bacon grease in the pan. What recipe says THAT anymore?
    • You can easily add other leftover vegetables, tofu, meat, etc to the recipe.

    Fried Japanese Rice

    3 strips bacon, diced
    1 large onion, chopped fine
    1/3 cup finely chopped parsley
    1/3 cup coarsely chopped celery
    1 cup diced cooked meat, preferably chicken, pork or beef
    2 cups cooked rice (leftover rice may be used)
    Soy sauce
    salt and pepper
    2 whole eggs

    Saute the bacon and pour off most of the fat. Leave a thick film covering the bottom of the skillet, add the onion, parsley, and celery. Stir around until the onion and celery are pale yellow and partly cooked, but still crisp. Add the meat and rice. Season with soy sauce, salt and pepper, heat briefly, break the eggs onto the mixture and scramble over low heat until the eggs are cooked.

    Serves 4.


  3. Fashion Nonsense

    September 27, 2011 by Tarrant Figlio

    My mother is going on a field trip tomorrow with the senior center. They are taking a day trip to Milwaukee. She’s pretty excited. This will be her first big outing with the senior center. (She can now walk well enough–yay weight loss and exercise! She’s thinner and fitter than she has been in decades.) I am excited for her, but not much help.

    The following conversation ensued tonight:
    Mama: What would you wear if you were going tomorrow?
    Me: A pair of jeans and a t-shirt.
    Mama: half smile and sigh
    Me: Well, why would I wear something different?

    Phone rings, presumably my sister, I am saved by the bell.

    Denise overhearing the conversation thought it was funny.

    Me: I just wondered:

    1. Why answering the question asked with what I would wear was funny. She didn’t ask what she should wear.

    2. Why my mother would ask me about what to wear to anything. Not good with fashion. This is why she and Denise get to figure out what I should wear.

    Black shirts with black pants don’t match apparently. Denise taught me that. I think everything my mother taught me about fashion has been ruled wrong by that Missoni guy.


  4. Zucchini Quinoa Boats–With Flair

    September 22, 2011 by Tarrant Figlio

    Tonight I knew I must do something with the zucchini. There was also the matter of the couscous. I have some sample size packets of Bob’s Red Mill couscous and quinoa leftover from BlogHer Food.

    (Disclosure: No, they didn’t ask me to blog about it, but I did receive the sample from the company. By the way–their products rock. I wish I could find the full line in a single store nearby. Yay for their really GOOD nutritional yeast and their pearl couscous. (a new addiction) They do have mail order.)

    Ok, so I grabbed the zucchini and inspected to see if they were indeed still edible. They were. I grabbed the couscous from the stockpile room and peeled off the peelie coupon for the next purchase. Oh wait, it was quinoa! Oh well, that works.

    So, I cooked the quinoa according to the directions. 1/2 cup quinoa/1 cup water.

    I split 3 medium large zucchini (6-8 inches long 1-2 inches in diameter) in half length-wise and scooped them out.

    The quinoa was ready–but what to mix with it to add zing? No mushrooms or canned mushrooms. My default for stuffed veggies usually involves mushrooms. We did have a can (4 oz?) of fire roasted green chilies though. Hmm…sure–why not? I drained it and mixed it in. One more thing. CHEESE! Ha–feta to the rescue. I tossed in about 1/2 cup feta. Mixed it all together and stuffed the zucchini boats.

    Baked until tender–about 30 min.

    Consensus: delicious.

    My thoughts: Easy, nice protein, and feta and green chilies? an odd combination to think about but totally tasty together. Give it a try.