tag:blogger.com,1999:blog-37109231135755333612024-03-05T20:03:53.053-08:00the lunch ladyerinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-3710923113575533361.post-15895327475672175152017-08-31T06:52:00.002-07:002017-08-31T06:52:40.748-07:00Troublemakers and a Raspberry Maple Pie <br />
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Troublemakers and a Double Raspberry Pie with Maple Cream Cheese Crust </div>
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A few weeks ago my family and I took a long vacation to the New Hampshire beach (yes, there really is beach in New Hampshire), which means I got the chance to devour a whole book in just a few sittings. It was <a href="https://www.theatlantic.com/education/archive/2017/05/the-power-of-the-troublemaker/525159/">Troublemakers, by Carla Shalaby.</a> I borrowed it from a smart cookie of a coworker named Emma, who subbed for me in the kitchen while I communed with the ocean. She came in one morning to help me out and get a feel for the rhythm of the job, and we ended up having an intense discussion about kids, race, politics, elementary school, the subtle to not-at-all-subtle discrimination we've witnessed in schools, and the school-to-prison pipeline, and she brought up this book she'd recently read. She offered to loan it to me and, just like she predicted, once I started reading I had a hard time putting it down. </div>
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In it, the author presents four studies of different children, all in first grade, two in one school and two in another. She talks with the children, their teachers, their friends, and their families looking for a well rounded sense of who the kids are not just at school, but in different parts of thier lives. The kids are all identified as "difficult" or challenging by their teachers, and the author set out to unpack why, and how the label affected the kids lives at school. Spoiler alert - it's not positive. I can't stop thinking about this book, and the questions it raises about how we treat kids who struggle with rules and conformity at an early age - for whatever reason - and how exclusion from classroom and school community may be more harmful than helpful as a consequence for non-compliance with rules, or non-conformity with school culture. And, how "school culture" can also be -conscious or unconcious- code for "white culture". </div>
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Two phrases from the introduction have really stuck with me since reading it, and keep coming up in my thoughts. I'll paraphrase. First, Shalaby ponders how, even in school, the default mode is to encourage folks to "get ahead" of their neighbor, instead of "struggle alongside". An excellent example? Shalaby describes in heartbreaking detail what happens when kids are asked to police each other's behavior, setting up a dynamic of not just competition for the good favor of adults, but heirarchy based on, say, figuring out how to get picked as the line leader. It turns out kids opinions of other kids are deeply influenced by the way the adults in charge treat those kids. And when those adults show disdain or worse, exclude kids from the group they belong to - their community - other kids take note, and often continue that exclusion themselves. It is disappointing but not surprising that these exclusions and shows of power often break down along racial lines in the classroom. </div>
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The second phrase? Shalaby suggests that we - and by "we" she means white folks - need to spend some time thinking about "how to thrive without stepping on anybody's neck." In a moment when the national powers that-be-seem interested only in stomping on the necks of the already marginalized, this one really keeps booming like a gong in my head. </div>
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I'm grateful to work with such a curious, big hearted, radical group of people who have committed to working on these questions together.<br />
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Now we're all back at work after a short summer In-Service, having started a new school year this week. It feels good to be feeding people, as always. </div>
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And making pie helps me relax, and think. This was a good old Sunday bake, made with care while I sorted through some things after our long trip. My mother in law was visiting and she brought us this really delicious cream cheese with a dozen Myers bagels. But we ate all the Montreal Spice bagels with butter and ended up with pretty much the whole maple cream cheese container left over with no bagels in sight. We really only eat bagels when someone brings them to us from Myers, so I had to think of another use for the stuff.<br />
I looked up cream cheese pie crust and yep, it was a thing. There were many methods, some far more complicated than others, so I went with the simplest one. I was taught (by my first formal kitchen teacher at the Whole in The Wall, Brigitte - I can't remember her last name but I would like to thank her someday for the excellent pie crust instruction) the importance of everything - bowl, flour, fat, liquids - being very cold when you put a pie crust together, and that's about the only rule I really stick to and insist on. It does make all the difference, and I'm someone who is often in a hurry and looking for a shortcut. I'm working on that though. </div>
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<tr><td class="tr-caption" style="text-align: center;">fresh picked</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">beauties</td></tr>
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<b>Raspberry Pie with Maple Cream Cheese Crust</b><br />
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Crust:<br />
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2 1/2 cups unbleached all purpose flour<br />
7 Tbsp butter, very cold, cut into 1/2 inch chunks<br />
4 Tbsp maple cream cheese. Place cream cheese in a small bowl, cover and freeze for 20 minutes before using. You could also use plain cream cheese with a tsp or 2 of real maple syrup mixed in.<br />
1/4 cup ice water<br />
pinch of salt<br />
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Filling:<br />
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6-7 cups red, black, or champagne raspberries - ideally a combination!<br />
1/2 cup all purpose flour<br />
3/4 cup sugar<br />
1 Tbsp maple syrup<br />
2 Tbsp butter, very cold, cut into small chunks<br />
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Toss salt with flour in a large, chilled bowl. Cut in butter chunks and cream cheese until crumbly - crumbs the size of peas is a good goal.<br />
Slowly add the ice water a bit at a time, and work the mixture together with your hands until it forms a ball. Smush it into a disk, wrap it in plastic and refrigerate for an hour or so.<br />
Preheat the oven and get the filling ready.<br />
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Combine the raspberries, flour, and sugar in a large bowl and toss gently to combine. You want the raspberries fairly coated but still as whole as possible.<br />
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Divide the chilled dough into two pieces, and roll out between two pieces of lightly floured parchment paper to about 10 inch circles.<br />
Line the bottom of a 9 inch pie plate with one crust, letting the edges overhang. Fill with the raspberry mixture. Drizzle the maple syrup over the top and dot with the butter chunks.<br />
Top with the second crust. You can cover it completely and cut slits or small shapes, or go for a lattice. Here's a good lattice tutorial: <a href="http://www.saveur.com/article/Video/VIDEO-How-to-Weave-a-Lattice-Top-for-Pies">http://www.saveur.com/article/Video/VIDEO-How-to-Weave-a-Lattice-Top-for-Pies</a><br />
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I like an egg wash for the top of fruit pies, but that's entirely up to you.<br />
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Place on a foil lined baking sheet and wrap the foil around the edges of the crust so it doesn't brown too quickly.<br />
Bake at 425 for 35 minutes - or until the fruit is bubbly and the crust is deep golden.<br />
A phrase I always remember from my fearless director Sarah's mom:<br />
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Take no pie out before it bubbles. </div>
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Enjoy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI7cRbRmMNkVwrrD4_IGmIvFk4vgq7KijWc6nD9H8We9SQ1ctsApdCuOpzh94I58dxEyTuaZmuK6pOs75cXDdwFPlulVajxjK2oIacGSJcPo5VOdt2Naca5SEgh3AeyjCpNlAVZVmMHz-/s1600/IMG-2513.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI7cRbRmMNkVwrrD4_IGmIvFk4vgq7KijWc6nD9H8We9SQ1ctsApdCuOpzh94I58dxEyTuaZmuK6pOs75cXDdwFPlulVajxjK2oIacGSJcPo5VOdt2Naca5SEgh3AeyjCpNlAVZVmMHz-/s640/IMG-2513.JPG" width="640" /></a><br />
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erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com2tag:blogger.com,1999:blog-3710923113575533361.post-52107324774266167952017-07-26T12:19:00.000-07:002017-07-26T12:20:38.411-07:00Stories from Home and Kale Sesame Salad<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2zws268KFHDZ8aIcvWbxYef7hL3n6Mtt9MhAK8mwogSZiD1PAwr-Ex0BMQwcXI1-IOMDU-w_T7jlZa3Yqc82jU4nb8O2KMYB5JnzgpiYK26UdQ0mI4GLAgm6huZYZMVLVLgQuGwgjgjH/s1600/FullSizeRender-7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="555" data-original-width="750" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh2zws268KFHDZ8aIcvWbxYef7hL3n6Mtt9MhAK8mwogSZiD1PAwr-Ex0BMQwcXI1-IOMDU-w_T7jlZa3Yqc82jU4nb8O2KMYB5JnzgpiYK26UdQ0mI4GLAgm6huZYZMVLVLgQuGwgjgjH/s640/FullSizeRender-7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">curly kale</td></tr>
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We serve a lot of vegetables at BCS. And we are often asked how we persuade the kids to eat them. When we talk to folks from other schools like ours we hear many variations of "we WANT to serve more vegetables, but the kids just hate them" or "the kids will only eat baby carrots with ranch", or " I can't stand to throw away a salad after no one touches it".<br />
The truth is, we don't have a quick answer to the question. What we do have are a few concepts we believe in when it comes to feeding, teaching, and caring for young kids.<br />
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One is <b>shared responsibility</b>, which I wrote a bit about <a href="https://bcslunchlady.blogspot.com/2017/07/rice-beans-tortillas-and-shared.html">here.</a><br />
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Basically we believe that kids should ultimately be responsible for what they eat - assuming they are choosing from options provided for them by adults who have their heath and well-being in mind. We believe that kids are competent learners, and that they should be trusted to try things out in their own time. We know that it can take several offerings of a new food before a child accepts it. We are also aware of the cultural impact of this model. Meaning, we know that a family's economic status changes their ability to repeatedly offer expensive fresh foods to their kids only to have them rejected. Wasting food, or spending money on food that might have to be thrown away is simply not an option for most low-income families. But low-income families shouldn't be forced out of healthy food choices.<br />
At our school we strive to offer at least a temporary fix for that problem with our food program, during the precious, early years we spend with our kids and families. Of course we aim to waste as little food as possible - because we have to maintain the bottom line for our program. But we also encourage kids to put something new on their plate, even if we know they may not eat it the first time. Or the second, or the third. Just serving oneself some kale sesame salad is an important step toward <a href="https://www.parent.co/how-family-dinners-promote-food-literate-kids/"><b>food literacy</b></a>, and we applaud it, even if it takes a few attempts to bite into that kale.<br />
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We also believe that the <b>emotional tone</b> of the kitchen, and the mealtime, contributes to the ability of kids to regulate their bodies and eat well. In other words, even in the kitchen, or maybe especially in the kitchen, <a href="https://bcslunchlady.blogspot.com/2017/07/rice-beans-tortillas-and-shared.html">relationships</a> are front and center. How do we gather together? How do we interact at meal times? How do we all support each other to get what we need to get through our day?<br />
Well, we wash our hands, we take some deep breaths, we find a seat and serve ourselves. We pass to others. We remind each other to take what we need, and give new things a try. We remind kids that at school, we will always refill the bowl if it's empty, until everyone has had enough. <br />
And we tell stories.<br />
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I'm a talker. It's how I relate, get to know others, and show others who I am. I'm always working on quieting down and listening, but it's a challenge for me. Often when I'm engaged in conversation with someone else instead of really listening closely I'm scanning for details, looking for common ground and thinking of what I'm going to contribute next, as soon as I can. I do this not because I feel my experience is more important than my chatting partner's, but because I desperately want to connect, with everyone. To show them that I understand and empathize, and to point out our similarities. I understand that part of this is my own desire for validation, and that's why I work hard on listening without planning my next interjection. Practicing active listening with kids is my favorite, because often their verbal communication is less straightforward, so I have to double my efforts to get the thread of what they're saying and follow it.<br />
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But like the young folks I cook for, I have a lot to say! And people, especially kids, are naturally curious about others and their lives. So awhile back I started telling stories about my family during lunch time. I remember how it began. When my daughter Sadie was born I took a few months off. When I returned to work she came by with my husband to nurse every day while lunch was wrapping up. The kids got to know her a bit, and often asked for more information about her - what was she up to when she wasn't visiting BCS? I started telling them little stories while they ate - about how many times she woke up during the previous night, or funny things her older brothers said or did to make her smile. As Sadie grew the stories became more involved. The one about her crawling into the corner of the bathroom while I got her bath ready one night, picking up a daddy long legs and trying to eat it when she was about 7 months old remains a favorite to this day.<br />
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Soon I was telling a story every day. Sometimes a new one from the night before, sometimes an old favorite like the spider story. Now that we have a dog, stories about Izzy (our 2 year old rescue mutt) are very popular. Mostly they're just little snapshots of life with my family.<br />
After a while, telling stories from home became part of the culture of lunch time. Kids began telling their own stories to the folks at their table and sometimes, like me, to the whole room. They began requesting stories from their teachers, from Sarah and Ruthie our directors, and from subs and visitors at lunch. Everyone, with very few exceptions, obliged.<br />
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These days, if you visit the kitchen, you will likely be asked to share a story. Sarah has several, but often retells a wonderful story about her mom and dad noticing a bear in their backyard while getting ready for company to arrive. Ruthie tells a preschool favorite about her dog, Wilma, sneaking out of the backyard and running away only to eventually be found a few blocks away at a restaurant near her home. Teacher Gabrielle tells an exciting, suspenseful, and ultimately reassuring tale of losing one of her red rubber rain boots trying to swim for a rowboat in a slightly icy pond as a kid. Teacher Charles tells a sobering tale about stealing lollipops that were unfairly reserved for one single kid with an allergy in his kindergarten, while everyone else got crackers.<br />
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After she'd experienced a year of lunch time stories, Gabrielle commented how therapeutic she thought the ritual was for the kids. I asked what she meant, and she explained that for many of the kids we work with, whose lives outside of school are often traumatic and chaotic, listening to and sharing simple stories about family life seems calming. By telling stories we get to practice sharing, but also listening -really listening- to each other. Something I'm working on just like the preschoolers. And getting to know each other by talking about our families strengthens the relationship between everyone in the community - kids, teachers, even visitors. <br />
If you come to eat with us at lunch you'll hear our stories, and we'll invite you to tell yours.<br />
The stories let everyone know - you belong here, and we care about you. We are caring for each other.<br />
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So, about that <b>Kale Sesame Salad</b>!<br />
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Recipe Serves 6 as a side<br />
6 cups Curly or Lacinato Kale, ribboned<br />
(here's a great tutorial on slicing the leaves thinly from <a href="https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/">the smitten kitchen</a>)<br />
1 cup thinly sliced green cabbage<br />
1/4 small red onion, thinly sliced<br />
1/4 cup dark sesame oil<br />
3 Tbsp tamari<br />
2 Tbsp honey<br />
2 Tbsp unseasoned rice vinegar<br />
optional:<br />
2 tsp toasted sesame seeds<br />
sprinkle of red pepper flakes<br />
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Toss the kale, cabbage, and red onion in a large bowl.<br />
In a small bowl, whisk the sesame oil, tamari, honey, and rice vinegar until smooth.<br />
Pour over veggies in large bowl and toss to coat. Add the sesame seeds and red pepper flakes if you like and toss again before serving.<br />
This is great as a summer side, or as a main dish salad with some grilled chicken or pan-fried tofu.<br />
The dressing recipe can be doubled or tripled, and is delicious on cold noodles and pretty much any other raw or roasted veggies - especially green beans!<br />
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xoxo<br />
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<tr><td class="tr-caption" style="text-align: center;">salad ready for serving</td></tr>
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<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com2tag:blogger.com,1999:blog-3710923113575533361.post-57718625713793878862017-07-20T16:42:00.002-07:002017-07-20T16:42:38.293-07:00Corn Bread - my absolute favorite recipeCorn bread!!!<br />
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Much like my journey to (hopefully, someday) banana bread enlightenment, I've been on a long quest to make the perfect batch of cornbread. By perfect I mean great texture - moist (ooh I hate that word but I can't come up with another to convey what I need right now) not crumbly, sweet but not too sweet, just the right amount of saltiness, golden brown on top and bright yellow inside, with some real corn flavor. I like spicy versions with jalapeños, versions with whole corn kernels, and cheesy versions with cheddar or pepper jack right in the batter. But I wanted to come up with a recipe that was just straightforward and delicious, suitable for serving alongside sweet or savory stuff. I think I figured it out. The answer was, of all things, applesauce.<br />
This is the way I make it for school lunch, and we don't ever have leftovers. Here, check it out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUOp6aToTsCxw9UK2X_p096Ifwue6hJAZoxF0b0uLiHx6Cvl7FBuAdPuEhNDjEZiWNK6fF-r1Rqs5cpBJXMQqd6p563VnqGykR5mE-eES9UDaBj7UGUuQJ1Yu6OnkSyC-K6Jza9tfWK-W/s1600/IMG-2365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUOp6aToTsCxw9UK2X_p096Ifwue6hJAZoxF0b0uLiHx6Cvl7FBuAdPuEhNDjEZiWNK6fF-r1Rqs5cpBJXMQqd6p563VnqGykR5mE-eES9UDaBj7UGUuQJ1Yu6OnkSyC-K6Jza9tfWK-W/s640/IMG-2365.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the batter </td></tr>
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<br />
Just Really Good Corn Bread<br />
<br />
Preheat oven to 425<br />
line an 8x8 baking dish with parchment paper so there's overhang on all sides<br />
<br />
<u>ingredients</u><br />
2 large eggs, lightly beaten<br />
1 cup buttermilk<br />
1 1/2 cups yellow corn meal<br />
1 cup all purpose flour<br />
1/2 cup light brown sugar<br />
2 1/2 tsp baking powder<br />
1 tsp salt<br />
4 Tbsp butter, melted and slightly cooled<br />
1/2 cup unsweetened applesauce<br />
<br />
Stir eggs, buttermilk, and applesauce together in a large mixing bowl. In another bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add the dry ingredients to the egg mixture all at once and mix <i>just </i>until everything is combined. I cannot stress this enough. Lots of cornbread recipes give this direction but I'm convinced it really is the key to making cornbread come out with the perfect texture. Let there be lumps! Then scrape it all into your prepared pan and bake for about 20 minutes - or until a toothpick inserted into the center comes out clean. Every oven is different, so I suggest checking it after 18 minutes, just to be safe. You don't want to overbake.<br />
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Enjoy!<br />
xo<br />
<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com1tag:blogger.com,1999:blog-3710923113575533361.post-88370373777886214672017-07-16T17:08:00.002-07:002017-07-17T06:15:42.126-07:00Sunday Home Bake - Peach Oat Crumble I had these few peaches hanging around, we were out of cereal and well, here we go again.<br />
Sunday bake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kr2ttPdi-VQJ1WQ_NB4HZkfU551KL9QteXde0EqJHNpWgoJ_QNylsjq-gYYYPgVtu9WU7vP_JKqU19Okgp7I9D3GLNeCCdYCg_a04fYRQctLjTxYcjd_AKD4DUSMioN1ZoiMPHsXqeE9/s1600/IMG-2428.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kr2ttPdi-VQJ1WQ_NB4HZkfU551KL9QteXde0EqJHNpWgoJ_QNylsjq-gYYYPgVtu9WU7vP_JKqU19Okgp7I9D3GLNeCCdYCg_a04fYRQctLjTxYcjd_AKD4DUSMioN1ZoiMPHsXqeE9/s640/IMG-2428.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKodYuyycV9XEJ_zjoX_eh_53F1Kb1g6KJg65NGWizsS2nnn8NBYZdhQOz0lMrN4NxUTVD7yHs06iaRaWWbt0aVUAN2GjhhRZy-K0FpiIWg8dIN1cfrlewW4WDQ0LXnhUVRfk_yXknwT1/s1600/IMG-2441.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKodYuyycV9XEJ_zjoX_eh_53F1Kb1g6KJg65NGWizsS2nnn8NBYZdhQOz0lMrN4NxUTVD7yHs06iaRaWWbt0aVUAN2GjhhRZy-K0FpiIWg8dIN1cfrlewW4WDQ0LXnhUVRfk_yXknwT1/s640/IMG-2441.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the batter. Cal said, "That looks terrible." Not entirely untrue, but the crumbs look promising</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS_OMxtMdQef2jcHNwOKLBn60IsZ5QDpKWFHeuOiACAgoxKwCSWtivtesXmtth26VlTGmfr2QraksWNUDVBV6nmJ10twuS0bnSifpLw2L31DP9k6u_2mh-c4ysdGnIDSsbkC959peXuZw/s1600/IMG-2442.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1286" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS_OMxtMdQef2jcHNwOKLBn60IsZ5QDpKWFHeuOiACAgoxKwCSWtivtesXmtth26VlTGmfr2QraksWNUDVBV6nmJ10twuS0bnSifpLw2L31DP9k6u_2mh-c4ysdGnIDSsbkC959peXuZw/s640/IMG-2442.JPG" width="514" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crumbs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9V4Ni7R2F0qne537DOHOAP7ueqKNm6kUhKvLYAMRaf6mPNlHbFNwYCwFZJO1fCkeqOaRjIsJ6EWOH8-aRQ0oOLLOwSPqeR2wzsnDDk-N3ezQd9JGBXC_0-TCLAN7qIACH26l79tSzKe7I/s1600/IMG-2443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9V4Ni7R2F0qne537DOHOAP7ueqKNm6kUhKvLYAMRaf6mPNlHbFNwYCwFZJO1fCkeqOaRjIsJ6EWOH8-aRQ0oOLLOwSPqeR2wzsnDDk-N3ezQd9JGBXC_0-TCLAN7qIACH26l79tSzKe7I/s640/IMG-2443.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the crumbs have been deployed</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjKAeUBcpejKccLOlAihGRYnl8p9ZqwabRN3yVzDaxIoEQuw0kYyymew1Z_xMJVyOZsD719XnkxY0dq5mSq7ZD_IyyALR5xLgIHW2a4u2GLECkWj7Rtp6PJOmKNaSvKAR0fEunT-Vf09L/s1600/IMG-2444.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjKAeUBcpejKccLOlAihGRYnl8p9ZqwabRN3yVzDaxIoEQuw0kYyymew1Z_xMJVyOZsD719XnkxY0dq5mSq7ZD_IyyALR5xLgIHW2a4u2GLECkWj7Rtp6PJOmKNaSvKAR0fEunT-Vf09L/s640/IMG-2444.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">baked!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhandSjZYzyqtZvtJ0Hc8gh9AESKs7iyOSv0flzGEDZiAMZ7Dq8f2N8gm0sysxtVd88O2W9aTG8p2w3jW-aQQYYI2wDxHd8DEUBgJccpr3NLli9oGlY6ZAvswPmg13G2lDd44zP9YwKfNQ1/s1600/IMG-2446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhandSjZYzyqtZvtJ0Hc8gh9AESKs7iyOSv0flzGEDZiAMZ7Dq8f2N8gm0sysxtVd88O2W9aTG8p2w3jW-aQQYYI2wDxHd8DEUBgJccpr3NLli9oGlY6ZAvswPmg13G2lDd44zP9YwKfNQ1/s640/IMG-2446.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I knew those crumbs looked promising.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizrf6yBvsQaHo-E6Zn6Lll0pvEm1swgSux_D9Vab4CKiPoP3KAZu5PQPH1h5qDrI77W1q9w5ISDCoK2vSOjCjGAn9o90Kt4Yn6nuVD1EoWQu5UtkmeZrzQy1wF6K4ZDGy1X58R3eUIZm2/s1600/IMG-2458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1290" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizrf6yBvsQaHo-E6Zn6Lll0pvEm1swgSux_D9Vab4CKiPoP3KAZu5PQPH1h5qDrI77W1q9w5ISDCoK2vSOjCjGAn9o90Kt4Yn6nuVD1EoWQu5UtkmeZrzQy1wF6K4ZDGy1X58R3eUIZm2/s640/IMG-2458.JPG" width="514" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a very late breakfast is served</td></tr>
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<br />
Peach Oat Crumble<br />
<br />
Cake<br />
2 1/4 cups all purpose flour<br />
1 cup rolled oats - not quick cooking<br />
2/3 cup light brown sugar<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp cinnamon<br />
2 1/4 cups fresh peaches, peeled and chopped<br />
2 eggs<br />
1 cup coconut milk - the sure rich stuff in the can, not the carton<br />
1 tsp vanilla<br />
<br />
Crumbs<br />
1/4 cup almond flour<br />
1/3 cup brown sugar<br />
5 Tbsp cold butter, cut into small pieces<br />
pinch of salt<br />
1/2 cup rolled oats<br />
Combine all ingredients together in a small bowl and use your fingers to pinch together until you have a crumbly mixture with different sized clumps. It's great to have some larger chunks of butter!<br />
Set aside.<br />
<br />
Preheat your oven to 350.<br />
Line a 13x9 inch baking pan - at least 2 inches deep - with parchment paper so that some hangs over each side.<br />
In a large mixing bowl, whisk together the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon. In a separate bowl, mis eggs, vanilla, and coconut milk.<br />
Make a well in the center of the flour mixture and pour the wet ingredients slowly into the flour mixture, stirring with a wooden spoon just until it all comes together. Don't overmix!<br />
Add the peaches and fold in gently.<br />
Spread the batter in your lined pan, and sprinkle the crumbs as evenly as possible on top of the batter.<br />
Bake at 350 for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean, except for maybe some sticky fruit.<br />
Let cool for an hour before cutting, if you can.<br />
<br />
xoxo<br />
<br />
<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com1tag:blogger.com,1999:blog-3710923113575533361.post-21880069408203344592017-07-16T16:46:00.001-07:002017-07-16T16:46:13.076-07:00Rice, Beans, Tortillas... and Shared ResponsibilityBlack bean, rice, and cheese burritos are a favorite at lunch. But not everyone approaches a burrito in the same way.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYmZr2GliHRS6B-iVEO4bErp1egL7Xy-3jm9BsmZXhUJEWEPIFgrp2GGyjPRbL7zHMFEqgi4YK09sXS-cMElLc70e35TrXB8C00cNjvoZIJ7kITxV-Kq2J0_MBCcm7I4HhWH7WPtsjkgb/s1600/FullSizeRender-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="882" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYmZr2GliHRS6B-iVEO4bErp1egL7Xy-3jm9BsmZXhUJEWEPIFgrp2GGyjPRbL7zHMFEqgi4YK09sXS-cMElLc70e35TrXB8C00cNjvoZIJ7kITxV-Kq2J0_MBCcm7I4HhWH7WPtsjkgb/s640/FullSizeRender-3.jpg" width="544" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">separate elements</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaNIxuO4-CNLJ0gM2Lq5dh8dndgmcTQHN-20mnU4fz0JHCfWvS-olw6QmCUEUV5bsUKVvRUMkMd1O3oi-0XcaEQPg3I_7KhNvUOwLVALwFfFsRyZyEPoBUNrRb2SJluKcfpZuza4iY97f/s1600/FullSizeRender-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="876" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaNIxuO4-CNLJ0gM2Lq5dh8dndgmcTQHN-20mnU4fz0JHCfWvS-olw6QmCUEUV5bsUKVvRUMkMd1O3oi-0XcaEQPg3I_7KhNvUOwLVALwFfFsRyZyEPoBUNrRb2SJluKcfpZuza4iY97f/s640/FullSizeRender-4.jpg" width="546" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">neat and tidy</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuiYILltoL4FRy3a0hlcvSA-7xHS5Xb7LJCqdqciuZDSVI2byyGoX8hCExVUmqjQK3wfXQdGqMnfzFDl70bYBpROrj1GnfHJkm-q_IPXEN1ZsE2Hul2sbDlj2iKWGGVnzXRJSBaTvLvbW/s1600/FullSizeRender-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="934" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAuiYILltoL4FRy3a0hlcvSA-7xHS5Xb7LJCqdqciuZDSVI2byyGoX8hCExVUmqjQK3wfXQdGqMnfzFDl70bYBpROrj1GnfHJkm-q_IPXEN1ZsE2Hul2sbDlj2iKWGGVnzXRJSBaTvLvbW/s640/FullSizeRender-5.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">free-for-all<br />
<br />
<span style="font-size: small;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-size: small;">We use our simple rice and beans recipe and give kids options on the table. A platter of tortillas, a bowl of rice and beans, shredded cheese, veggies, and salsa. They decide what goes in their burrito, or if they roll one up at all. We believe in division of responsibility when it comes to feeding kids, especially kids who are dealing with food insecurity or other kinds of trauma. The model, designed by Ellyn Satter, is outlined here: </span><a href="http://divisionofresponsibilityinfeeding.php/">divisionofresponsibilityinfeeding.php</a><span style="font-size: small;">, and it basically states that adults can choose when children will eat, and what is available, and children will decide what to eat and how much. </span></div>
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<blockquote class="tr_bq">
<span style="background-color: white;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px;">From the ESI site:</span></span></span></blockquote>
<blockquote class="tr_bq">
<span style="background-color: white;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px;">The Ellyn Satter Institute is named for Ellyn Satter, Registered Dietitian Nutritionist and Family Therapist and internationally recognized authority on eating and feeding, who pioneered the Satter Feeding Dynamics Model and the Satter Eating Competence Model. She is the author of the Division of Responsibility in Feeding, which is the gold standard for feeding children. In her transformative, practical, theoretically sound, and evidence-based conceptualizations of eating and feeding, Satter emphasizes competency rather than deficiency, providing rather than depriving, and trust rather than control. </span></span></span></blockquote>
As therapeutic caregivers, we love this. We believe that quality care and education for young children is incomplete without a strong nutrition component that's an integrated part of the day, the school culture, and the curriuculum, and we love how Ms. Satter's model emphasizes not just providing children with enough healthy food, but teaching them food competency. An understanding of food systems around them, and how different foods affect them. It stresses helping children recognize and respond to their hunger in appropriate ways. It also promotes a positive relationship with food, and the community one eats with regularly - whether that's a family or group of classmates. We feel like this is a powerful way to interact with kids around food, and we practice it everyday at meal and snack times.<br />
<br />
I'm working on a longer piece about our ideas around food and feeding kids, and how they fit into the interconnected systems we believe need to work together to make a high quality early eduction program. To make a school really work for all of its children, families, and staff. I'm developing this whole thing about how relationships are all we really have in this world, and we can't raise children, or teach them anything, without stressing healthy, loving, respectful relationships above everything else. And how we can't talk about relationships without talking about food. But I'm getting way ahead of myself. It's Sunday night and I need to get off the computer and plan out my Monday morning. More on all of this later, but for now, here's our recipe for tasty rice and beans for burritos. They make a great Monday night dinner.<br />
<br />
<br />
<u>Basic Rice and Beans</u><br />
2 cups short grain brown or basmati rice<br />
2 cloves garlic<br />
1/4 medium yellow onion<br />
2 cups black beans, drained and rinsed<br />
1 Tbsp olive oil<br />
1 tsp kosher salt<br />
black pepper to taste<br />
1 tsp cumin<br />
<br />
Cook rice according to package directions. For extra flavor, cook the rice in veggie broth.<br />
Set aside.<br />
Mince garlic and onion. Saute in a Tbsp of olive oil over medium heat until fragrant, but not browning. Add black beans, drained and rinsed. Season with salt, pepper, and cumin, and mix well.<br />
Toss with the cooked rice, and a pat of butter.<br />
<br />
<u>Homemade salsa</u><br />
3 medium Roma tomatoes, chopped<br />
3-4 scallions<br />
1 Tbsp lime juice<br />
2 cloves garlic roughly chopped<br />
a handful of cilantro leaves<br />
1 tsp salt<br />
1/2 tsp cumin<br />
Pulse all ingredients in a food processor until mixed, but not smooth. Leave some texture!<br />
<br />
Roll up with some cheese, or add cooked beef or chicken, avocado, pickled veggies, roasted veggies, crunchy veggies, etc. You get the picture.<br />
<br />
xoxo<br />
<div>
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erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com3tag:blogger.com,1999:blog-3710923113575533361.post-61368688129706505992017-07-15T08:20:00.000-07:002017-07-15T08:20:20.678-07:00Quick Pickled Veggies These are a favorite at BCS. We first learned about the magic of pickled veggies from our friends at City Market, first with a simple lactofermentation, salt-brined recipe. This one, to be exact, for sunshine pickles. <a href="https://www.citymarket.coop/recipe/sunshine-pickles">https://www.citymarket.coop/recipe/sunshine-pickles</a>. <br />
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We loved those so much we moved on to slightly more involved pickling - with quick methods like this one here. You make a quick boil of vinegar, salt and sugar, add cold water, pour over your veggies and a little fresh dill in a quart jar and you're done. Pop them in the fridge and start enjoying deliciously pickled goodness on everything in like, an hour. Or wait until the next day if you want them to reach maximum quick pickle before eating. Either way, they'll stay at their 24 hour flavor and color in the fridge for up to a month.<br />
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Use single veggies - carrots, green beans and cukes work well - or pile up the colors like we do. In this batch we layered red cabbage, red and orange peppers, carrots, yellow peppers, and green beans, all thinly sliced. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_-J7dvbqQmOVJd9fFLOXNwgpVrAdvn91kO3Deblt0B2VcvpVUhPkAfLTyCIv3zZB_scRs9I-KaNVN_B-4PPZhRtQ-eRTFauKMTnMa9eCDLFuo103VccxURVjFSsD66emyYvKdUatFdlT/s1600/Screen+Shot+2017-07-06+at+11.57.12+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="995" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_-J7dvbqQmOVJd9fFLOXNwgpVrAdvn91kO3Deblt0B2VcvpVUhPkAfLTyCIv3zZB_scRs9I-KaNVN_B-4PPZhRtQ-eRTFauKMTnMa9eCDLFuo103VccxURVjFSsD66emyYvKdUatFdlT/s640/Screen+Shot+2017-07-06+at+11.57.12+AM.png" width="640" /></a></div>
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Here's the video! We love these on hot dogs, yes, but also on top of rice, grilled chicken, on a cheese sandwich, on a GRILLED cheese sandwich, alongside quesadilla, in tacos... you get the idea.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/bRXz9HFQjtI" width="560"></iframe><br />
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Happy Pickling!<br />
xoxoerinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com1tag:blogger.com,1999:blog-3710923113575533361.post-43400230601687937682017-07-10T06:21:00.002-07:002017-07-15T08:38:49.039-07:00Friday Food Bag Recipe - Orzo Salad<br />
Take Home Bags this Friday had ingredients for a simple Orzo Salad we love.<br />
A box of orzo, butter, spinach, garlic, BCS-grown herbs...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF449CJQqQk-t41R61XfqgPI5eo2ucd14yWuellyVJmjz_gGs4ipokcc_NtC-oEBUtixNYw8HwLEgtJgNJZy94ZBVHO1dXvBl_iANEfa6k5bm4OUxRMCsMw6x3MqbKVWppdnXNNj-OX14D/s1600/IMG-2212.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1187" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF449CJQqQk-t41R61XfqgPI5eo2ucd14yWuellyVJmjz_gGs4ipokcc_NtC-oEBUtixNYw8HwLEgtJgNJZy94ZBVHO1dXvBl_iANEfa6k5bm4OUxRMCsMw6x3MqbKVWppdnXNNj-OX14D/s640/IMG-2212.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">toddlers with teacher Miranda picking basil for take home bags</td></tr>
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feta, eggs to have on the side, and raspberries just for fun.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7K2U4of9XnsHtF509dGOfh_jTB7HLPZ6_fv_uh7WOtVzwUt0rMJtO2njjO2E0AZOgKqVBBZJw5wqUavalcEmxkIgPY7qFpiYjy8zAqXPNKPy4m1u4ZnxZk95T5g7T6y6ob4kb3i1HwMi/s1600/IMG-2210.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7K2U4of9XnsHtF509dGOfh_jTB7HLPZ6_fv_uh7WOtVzwUt0rMJtO2njjO2E0AZOgKqVBBZJw5wqUavalcEmxkIgPY7qFpiYjy8zAqXPNKPy4m1u4ZnxZk95T5g7T6y6ob4kb3i1HwMi/s640/IMG-2210.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">packing up the bags - check out those herb packs!</td></tr>
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Summer Orzo Salad<br />
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You need:<br />
1 lb orzo pasta<br />
4 cups baby spinach<br />
2 cloves of garlic, minced<br />
a handful of your favorite fresh herbs, roughly chopped (we used oregano, sage, and basil)<br />
1 cup feta cheese, crumbled<br />
2 Tbsp butter, melted<br />
salt and pepper to taste<br />
juice from 1/4 lemon<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSpF-P89bsIUaD-WUMqoKnm4H2E2alQPswLihE9pxPK98GlA_ynomsJ6ClyY5bVpdtzLczb_2UqAbfmFLmzM8dMkPq-K5fSpiUlkVwhKM9Y4uxwYJqDDPWmGe3CxyZ-gt14a_CoONb4y1/s1600/IMG-2213.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSpF-P89bsIUaD-WUMqoKnm4H2E2alQPswLihE9pxPK98GlA_ynomsJ6ClyY5bVpdtzLczb_2UqAbfmFLmzM8dMkPq-K5fSpiUlkVwhKM9Y4uxwYJqDDPWmGe3CxyZ-gt14a_CoONb4y1/s640/IMG-2213.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BCS basil</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpgrHyOMn8vf5XGgxPe_c1dWpIOb9HggjtWfAMnuLN70xzZU3ouqg2m0xcRpQXkE6YlYsTr8vjM0KL2qy4WMdTiBllmSXzxBwGXcguRga6zUb1be-OrkcrtLG21WNET3YhPzB1i2pGTH4/s1600/IMG-2214.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpgrHyOMn8vf5XGgxPe_c1dWpIOb9HggjtWfAMnuLN70xzZU3ouqg2m0xcRpQXkE6YlYsTr8vjM0KL2qy4WMdTiBllmSXzxBwGXcguRga6zUb1be-OrkcrtLG21WNET3YhPzB1i2pGTH4/s640/IMG-2214.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">herb assortment</td></tr>
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Cook orzo according to package directions in a large pot of salted water. Reserve about a 1/4 cup of the pasta water and set aside. Drain pasta.<br />
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Toss the baby spinach with the hot, cooked pasta and the melted butter. Add the garlic and herbs and the reserved salty pasta water and keep gently tossing. When everything is well combined, add the feta and toss again. Add a shake or two of black pepper and taste. You might need just a tiny bit of salt, or the salted pasta water and feta might be enough. Just before serving squeeze the lemon juice over the top. If you love lemon feel free to serve with extra lemon wedges on the side,<br />
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Vegetarians might like this with a fried egg or two on the side. I like a fried egg with just about anything, honestly.<br />
If your family eats meat this is perfect alongside some grilled or roasted chicken.<br />
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xoxo<br />
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<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com1tag:blogger.com,1999:blog-3710923113575533361.post-32735797806071999522017-07-09T13:27:00.000-07:002017-07-09T13:28:37.809-07:00Sunday Home Bake - Pear Cake with Dates and Cashews<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7fTFHs0rTYmSN7uznaYnYKDkPMCLAorAo2mC4Sk9DOE0LJiwg-YvOITorP7wFXnr2eWnOItMVjbvqXcc4o0Q70LkDF3qQcAZ5R6vUvu0w6J75XwKZJBFgoXGHWsqrR2mP8n_OunIZVFt/s1600/IMG-2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7fTFHs0rTYmSN7uznaYnYKDkPMCLAorAo2mC4Sk9DOE0LJiwg-YvOITorP7wFXnr2eWnOItMVjbvqXcc4o0Q70LkDF3qQcAZ5R6vUvu0w6J75XwKZJBFgoXGHWsqrR2mP8n_OunIZVFt/s640/IMG-2266.JPG" width="480" /></a></div>
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Some Sundays I wake up and think: You know, I really want to bake something delicious and take pictures of the process and then write about it a little. </div>
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Today was one of those days, so I drank some coffee and looked up recipes for pear cake, since I needed to use up the ridiculous pears from halfway across the planet I bought at Costco in an ill-fated attempt to get my 13 year old to eat something - anything- other than cereal and quesadillas. I thought he liked pears. I was, apparently, wrong. </div>
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Anyway, I found a recipe for blueberry crumb cake and I thought I'd just switch out the blueberries for pears, but then I found a little pack of dates I had hidden away and decided to throw those in too. </div>
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I also changed the crumb topping to more of a crispy, sugary, cashew brittle-ish kind of thing. And the combo of the dates and pears make this dense, almost fudgy but somehow still coffee cake-ish texture. It was really, really good. </div>
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So, no, it's not a summer recipe, but I'm going to file it away for fall and then make it repeatedly. </div>
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xo</div>
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Pear Date Cashew Crumb Cake</div>
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Crumbs</div>
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5 Tbsp butter, cut into 5 pieces</div>
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1/4 sugar</div>
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1/3 cup packed light brown sugar</div>
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1/3 cup all purpose flour</div>
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1/4 tsp salt</div>
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1/3 cup chopped raw cashews</div>
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Cake</div>
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1 2/2 cups chopped ripe pear</div>
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2/3 cup chopped dates</div>
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2 cups flour</div>
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2 tsp baking powder </div>
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1/2 tsp baking soda</div>
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1/4 tsp salt</div>
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1/4 tsp cinnamon</div>
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a few grates of fresh nutmeg</div>
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6 Tbsp butter</div>
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2/3 cup packed light brown sugar</div>
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1 tsp vanilla</div>
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2 large eggs at room temp</div>
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1/2 cup coconut milk</div>
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Preheat oven to 350 and position a rack in the middle. Line an 8x8 pan with parchment and set aside. </div>
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Make the crumbs - pulse all ingredients except nuts in a food processor until crumbly crumbs form. transfer to a small bowl and stir in the chopped cashews. Cover tightly and refrigerate while you make the cake batter. </div>
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Put butter and sugar in the bowl of a stand mixer with paddle attachment and beat until light and fluffy - 3-4 minutes. Add eggs one at a time, mixing on medium, then the vanilla. </div>
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Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in another bowl. </div>
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Add alternately with the coconut milk, starting and ending with the flour mixture. It will be a pretty thick batter. Gently fold in the chopped pears and dates, then use a rubber spatula to get it all into the prepared pan. Smooth the top a little, then get your crumbs and sprinkle evenly over the top - it will seem like a lot but go with it. </div>
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Pop on that middle rack and bake for 40 minutes - then check it. The original blueberry recipe said 55-65 minutes but I know my oven usually needs about 5-10 minutes less than many recipes call for when I'm baking sweets. Mine was ready in about 50 minutes total, but make sure you check yours at 40 just in case. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUl0mmaSXylI1wRwttXMMONRnYiwMAD1tvzQlRaO2qn_LNz7I4cK00Eqf32VThOd8H44P3lJeQKwmV14pOb9GK2HEvGUb-y5z6olujSplWi7AQR0HsQp2XgXb5M9tBTzwqEOYa_UZsn_j/s1600/IMG-2258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUl0mmaSXylI1wRwttXMMONRnYiwMAD1tvzQlRaO2qn_LNz7I4cK00Eqf32VThOd8H44P3lJeQKwmV14pOb9GK2HEvGUb-y5z6olujSplWi7AQR0HsQp2XgXb5M9tBTzwqEOYa_UZsn_j/s640/IMG-2258.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dates</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxuhutLglfKRRo9yGbrPfV0o-VLZc0wDLGWna39BDmHebwSKDCbrmK42_qHtAZGTDk5_ce9TOdW27JVILU8lbJFedx2v0GAg6rg1sT6gvSg0wEcHaTZt8adcg2TxEJKA7OTrrP1ZQKiuL/s1600/IMG-2260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxuhutLglfKRRo9yGbrPfV0o-VLZc0wDLGWna39BDmHebwSKDCbrmK42_qHtAZGTDk5_ce9TOdW27JVILU8lbJFedx2v0GAg6rg1sT6gvSg0wEcHaTZt8adcg2TxEJKA7OTrrP1ZQKiuL/s640/IMG-2260.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pears </td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZY5XgiGr5-U6SYdyttvJtxmWJyxuUTQM7nZxC5X_Wejc8SYndOr6HxF0zfx_7OP6xsi1YcGXzjM8iwBKxvOPOdEhA7X1OLlu8MyJcCJ7T8R1IFVXw_IhaOrOzg-cOwCw5eb_c3Balqza/s1600/IMG-2266.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZY5XgiGr5-U6SYdyttvJtxmWJyxuUTQM7nZxC5X_Wejc8SYndOr6HxF0zfx_7OP6xsi1YcGXzjM8iwBKxvOPOdEhA7X1OLlu8MyJcCJ7T8R1IFVXw_IhaOrOzg-cOwCw5eb_c3Balqza/s640/IMG-2266.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">preparations</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5M2ay8biJP0cip9EVMAUpz35lYbmhJu0wywWiBStOHK8hndyN2I9H6K-gaY4nZ9Ulcvit_UX9L5EGSQyknHuovj1TTp7rYiCA6WJlSOSaiV4YHy3W7-_NluCv_bbBqdeQNH-x67b-dm1t/s1600/IMG-2259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5M2ay8biJP0cip9EVMAUpz35lYbmhJu0wywWiBStOHK8hndyN2I9H6K-gaY4nZ9Ulcvit_UX9L5EGSQyknHuovj1TTp7rYiCA6WJlSOSaiV4YHy3W7-_NluCv_bbBqdeQNH-x67b-dm1t/s640/IMG-2259.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fruity batter</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl73CpsgdBb50KyZO2XLnshVBvCBZfiehbYEQIqFTFFo4s__GI4A7gPV6T4yC85hjifOooZ2neEPvQU1g6Naddh7oo38m5gwnaYnEu0hxJHlkxiUTa8V5bZJAzdnQPJsPBI1qjoEF3EKG/s1600/IMG-2261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl73CpsgdBb50KyZO2XLnshVBvCBZfiehbYEQIqFTFFo4s__GI4A7gPV6T4yC85hjifOooZ2neEPvQU1g6Naddh7oo38m5gwnaYnEu0hxJHlkxiUTa8V5bZJAzdnQPJsPBI1qjoEF3EKG/s640/IMG-2261.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the sprinkling of the crumbs is complete</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZ3do0Odk_Hd2o2J5lf1DuQJdjhgEYhPiXkiulr6DmYiedvysFv60k2L1_Ca68z7zB2Wt4vDHdIDxoZcD1wAwKHUVtNQzXPBiD5cDfOmR-Yl9D1HP2xJlDGDqwBPYj1mLD764nQTuOdhJ/s1600/IMG-2263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1244" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZ3do0Odk_Hd2o2J5lf1DuQJdjhgEYhPiXkiulr6DmYiedvysFv60k2L1_Ca68z7zB2Wt4vDHdIDxoZcD1wAwKHUVtNQzXPBiD5cDfOmR-Yl9D1HP2xJlDGDqwBPYj1mLD764nQTuOdhJ/s640/IMG-2263.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cake</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm1k31kq8MUJSJCc1yLv8k2W1Z4At1_KqDYFXnG1cieDZYw_npDOOW4fHMszoWUf1DnQ4snT3y_W74ODJAXNXasFRNxVsj1cErb_0RpJpCWhp3cbe6C6IVIBtrLj4XjtmiceBNvFEr-J_/s1600/IMG-2264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1285" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm1k31kq8MUJSJCc1yLv8k2W1Z4At1_KqDYFXnG1cieDZYw_npDOOW4fHMszoWUf1DnQ4snT3y_W74ODJAXNXasFRNxVsj1cErb_0RpJpCWhp3cbe6C6IVIBtrLj4XjtmiceBNvFEr-J_/s640/IMG-2264.JPG" width="514" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">more cake</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CNa80mpTiT8xwmWKiB9F-GUuMVYQEeXs4VC7IdtsuE5bpvElbLHneyd1L70kHFLgurD1u5ZK7keIT8hU4rohMJU8mR6NiW166Dg7rvOhJOBC0b2GQnEVSYQOC8Mx_rlLxraNI8M_ZEDz/s1600/IMG-2265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1259" data-original-width="1459" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CNa80mpTiT8xwmWKiB9F-GUuMVYQEeXs4VC7IdtsuE5bpvElbLHneyd1L70kHFLgurD1u5ZK7keIT8hU4rohMJU8mR6NiW166Dg7rvOhJOBC0b2GQnEVSYQOC8Mx_rlLxraNI8M_ZEDz/s320/IMG-2265.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">happy me<br />
<br />
happy Sunday</td></tr>
</tbody></table>
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erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com1tag:blogger.com,1999:blog-3710923113575533361.post-89877468691621036252017-06-29T06:31:00.002-07:002017-07-16T16:43:05.496-07:00Friday Food Bag Recipe - Roasted Veggie TacosI love rice and beans. It's a dinner staple at my house and a lunch favorite at school. It's quick, delicious, inexpensive, and infinitely adaptable. Tacos are a super easy dinner idea.<br />
Lately we've been using pretty much whatever we've got in the fridge to make roasted veggie tacos. The food bag version had carrots, garlic, and cauliflower.<br />
We made these with rice and black beans, homemade salsa, and garlic roasted green beans.<br />
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<u>Basic Rice and Beans</u><br />
2 cups short grain brown or basmati rice<br />
2 cloves garlic<br />
1/4 medium yellow onion<br />
2 cups black beans, drained and rinsed<br />
1 Tbsp olive oil<br />
1 tsp kosher salt<br />
black pepper to taste<br />
1 tsp cumin<br />
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Cook rice according to package directions. For extra flavor, cook the rice in veggie broth.<br />
Set aside.<br />
Mince garlic and onion. Saute in a Tbsp of olive oil over medium heat until fragrant, but not browning. Add black beans, drained and rinsed. Season with salt, pepper, and cumin, and mix well.<br />
Toss with the cooked rice, and a pat of butter.<br />
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<u>Homemade salsa</u><br />
3 medium Roma tomatoes, chopped<br />
3-4 scallions<br />
1 Tbsp lime juice<br />
2 cloves garlic roughly chopped<br />
a handful of cilantro leaves<br />
1 tsp salt<br />
1/2 tsp cumin<br />
Pulse all ingredients in a food processor until mixed, but not smooth. Leave some texture!<br />
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<u>Roasted taco veggies</u><br />
Chop 2-3 cups of veggies like carrots and cauliflower into 1 inch pieces, if you're using green beans, leave them whole. Toss in a large bowl with a generous slug of olive oil, a sprinkling of salt and pepper, and roast on a baking sheet at 400 degrees about 20 minutes, until they start to brown and caramelize on the edges. The roastier the better!<br />
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Put it all together! Serve warmed tortillas with rice and beans, salsa, and roasted veggies. Lovely.<br />
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<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com1tag:blogger.com,1999:blog-3710923113575533361.post-37314089294958460172017-05-24T04:45:00.000-07:002017-05-24T04:45:12.923-07:00Arugula Toast and Garlicky Roasted Veggies Last week's Take Home bag was a brand new recipe. Inspired by the 'let's put everything on toast" craze, which has moved on from avocado to include just about every ingredient one can mash, spread, sprinkle, crush or otherwise adhere to a piece of toast. I decided to try a take home bag version. But something adaptable and kid friendly.<br />
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My first thought was goat cheese, but we had a big order this week and I was afraid it would break the budget. Plus I always want to include ingredients in the bag that folks will feel comfortable buying on a regular basis.<br />
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So I went with cream cheese. I also packed up the ingredients for my favorite veggie dish right now, roasted green beans and potatoes. I still can't get over this, and it's been months since I first made it this way. I can't help it, it's just delicious and it goes with everything.<br />
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So, here's the packing table on Friday afternoon: each bag got a loaf of bread for toast, cream cheese, arugula, olive oil, green beans, potatoes, and garlic. Oh, and a few sprigs of fresh thyme I ordered from Black River.<br />
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I suggested toasting the bread pretty well, then spreading with cream cheese, and topping with some arugula, a tiny drizzle of olive oil and a sprinkle of salt and pepper.<br />
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Roasted Green Beans and Potatoes have appeared here before in a slightly different form, but here they are again.<br />
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Lemony French Bean Salad </div>
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Steam 4-6 cups of french beans until they are juuuuust past crisp tender. Still a bit of crispness, but not too much. Check after 4 minutes and go from there. </div>
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Drain and transfer to a large mixing bowl. </div>
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Wash 3-4 medium red potatoes and chop into 1/2 inch pieces. Toss with a few Tbsp of olive oil and some salt and pepper, and roast at 400 for 20 minutes or so, until the start to brown and crisp on the edges. Remove from oven and shake the pan a bit, then let cool slightly. </div>
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Add them to the beans in the large bowl. </div>
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Now make some dressing. </div>
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1/3 cup olive oil</div>
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3-4 Tbsp fresh squeezed lemon juice</div>
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2 cloves minced garlic</div>
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1 tsp each salt and pepper</div>
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Whisk well, drizzle over the salad, and toss it all together. If you have any fresh thyme laying around sprinkle it on top.</div>
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If you want to get fancy, serve with extra lemon wedges. </div>
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Happy Dinner!</div>
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xo</div>
erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com1tag:blogger.com,1999:blog-3710923113575533361.post-73088765520849067412017-05-15T17:27:00.004-07:002017-05-16T04:33:38.078-07:00Ramps!<div class="separator" style="clear: both; text-align: center;">
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I'm resisting the urge to title this post something ridiculous like "Ramp It Up!" So, you're welcome, I guess. But I am exactly that excited about these beauties. Terrific BCS teacher Colleen harvested these locally and brought a big bag to the kitchen last week. </div>
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First I made pesto with the leaves. </div>
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Ramp Pesto</div>
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6 cups ramp leaves, tightly packed</div>
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1 tsp kosher salt</div>
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1/2 cup olive oil</div>
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3 Tbsp sunflower seeds</div>
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1/4 cup good parmesan cheese, grated</div>
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Whizz it all in a food processor, add a few drops of extra olive oil at a time if you need to. You want a thick paste, and it should smell amazing. </div>
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Mix a Tbsp or two with 1 lb of hot, cooked pasta. Spread a little on toast or sliced baguette. Serve it as a condiment with grilled chicken or fish. Dip raw carrots and cucumbers in it. Eat a spoonful straight. Wish it was always ramp season. </div>
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The next day I roasted the remaining bulbs and made Roasted Ramp Bulb Quinoa!</div>
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2 cups quinoa</div>
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3 cups vegetable broth</div>
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3 Tbsp olive oil, divided</div>
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salt and pepper</div>
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a lemon wedge or two</div>
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About 3/4 cup ramp bulbs, with some leaf still attached</div>
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Bring the quinoa and veggie broth to a boil in a medium saucepan with a dash of salt and one Tbsp of olive oil. Turn heat to low and cover, cook for 20 minutes or until all liquid is absorbed. </div>
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Toss the ramp bulbs with the remaining olive oil, season with salt and pepper. Roast on a baking sheet at 400 while the quinoa cooks. </div>
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When they're nice and soft and the ends are turning brown and crispy take them out and let them cool slightly, then roughly chop them. </div>
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Fluff the cooked quinoa with a fork. Add the roasted ramps and toss well. </div>
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Finish it off with a quick squeeze of lemon juice. </div>
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It was hard not to eat the roasted bulbs on their own, especially the crispy bits.<br />
Ohhhhhh ramps.<br />
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<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com3tag:blogger.com,1999:blog-3710923113575533361.post-24883576736819616562017-05-14T14:17:00.000-07:002017-05-14T14:17:08.946-07:00Friday Food Bag Recipe : Bread Bowl Egg Bake<div style="color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
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Hi there!<br />
So, even though this is coming <i>way</i> late to help you out with any brunch plans for today, I want to use the last of this week's bonkers full moon energy to start a new regular practice - posting the week's food bag recipe!<br />
Sammy and I also made a Parent.Co video with this one, and I was super pleased with how it turned out. Plus I can happily report that all three kids loved it. This is a simple version, but feel free to improvise. Next time I think I'll try some caramelized onions and smoked gouda, or baby spinach and feta in a sourdough loaf, or rosemary, sage and sausage. You get the idea.<br />
We sent home a loaf of bread, eggs, chives, red pepper, butter, cheddar cheese, and a quart of strawberries, just for fun.<br />
xo</div>
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Brunch Bread Bake</div>
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1 8-9 inch diameter loaf of whole grain bread</div>
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6 eggs</div>
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1/3 cup chopped red pepper</div>
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1/4 cup chopped chives</div>
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1/2 cup shredded cheese - we used sharp cheddar</div>
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salt and pepper to taste</div>
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olive oil for brushing</div>
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Cut off top of loaf and scoop out center to make a bowl - leave about an inch on all sides and keep bottom intact. </div>
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Brush inside of bread bowl with olive oil, then sprinkle with about a third of the cheese. </div>
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Beat eggs well, add salt and pepper to taste.</div>
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Pour into bread bowl. </div>
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Sprinkle red peppers and chives evenly over the eggs. </div>
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Top with another third of the cheese. </div>
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Place bread in a foil lined oven safe dish - we used a 10 inch cast iron skillet. Curl the foil around the bread edges to keep it from browning too fast. </div>
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Bake at 400 for 25 minutes, or until eggs puff and cooked through. </div>
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Let cool slightly before slicing. Top with chopped tomatoes, the rest of the cheese and chives to serve!<br />
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erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-71838565596921892082017-05-12T06:34:00.001-07:002017-05-12T06:34:11.264-07:00Weekend Dinner Recipe - Cauliflower Steaks <br />
I'm kind of obsessed with cauliflower. I roast it for the kids at school often, with just olive oil, salt and pepper - sometimes a little spice mix of some sort like curry or cumin and paprika. My love of it is shared by many teachers and has rubbed off on even some of our most veggie-skeptical kiddos.<br />
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So it's kind of funny that it's taken me so long to learn how to properly cook a cauliflower steak. Like avocado toast, this is a concept that's been done nearly to death by foodies. But unlike avocado toast, there are not really a million ways to interpret it, as I discovered after finding <a href="http://www.bonappetit.com/recipe/cauliflower-steaks-and-puree-with-walnut-caper-salsa" target="_blank">this recipe in an old issue of Bon Appetit Sarah gave me </a>(because she knows I hoard old food magazines. )<br />
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I did tackle the whole recipe, including cauliflower puree for the base and my own take on the special walnut caper sauce for the top, but the real story here is the cauliflower steak itself.<br />
I urge you to make these at home for dinner. I made a smallish portion just for myself one night last week because I didn't think it would interest anyone else in my family, but I was dead wrong. My 9 year old was eating the walnut caper mixture with a spoon, and when I sat down with the whole dish plated EVERYONE wanted to share.<br />
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I hesitate to do a cauliflower steak food bag at BCS because I make a rule of avoiding recipes that require specialized equipment, and you do need a pan that can go from the stove top to the oven to make these properly. Cast iron works best. And if you're making them for say, 4 people, you'll need a fairly large pan to do it all at once. But if you own a 12 inch or larger cast iron skillet you need to give these a try, even if you don't think you love cauliflower. You will.<br />
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<b>Here's what you do:</b><br />
Preheat your oven to 425<br />
Remove the thought outer leaves from your head of cauliflower. Slice off the bottom of the stem to make a level base. Using a sharp knife, cut off about a 1/2 inch of two of the rounded sides of the head, reserve those bits.<br />
Cut the remaining head in half, then in half again - you should end up with four "steaks, each about an inch or so thick. If you started with a big head of cauliflower they could be up to an inch and a half each.<br />
Now, heat a Tbsp of olive oil in your oven proof pan over medium heat (cast iron if you have it). When it's nice and hot, swirl a Tbsp of butter in the pan until it melts. Then add the cauliflower steaks. They should sizzle a bit when they hit the hot pan. Salt and pepper the tops. Cook for 5 minutes or until you get a nice brown sear on the bottom. Flip and cook the other side until it browns as well. A little more salt and pepper.<br />
When both sides are nice and brown, pop the pan into the hot oven. Roast the steaks for 8-10 minutes, until you can easily pierce the center with a fork.<br />
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If you have time and you're feeling ambitious, you can boil the leftover bits of cauliflower in a small saucepan of salted water until they're very tender, about 10 minutes, then puree them in a food processor with a tsp of tahini, some salt and pepper and a squeeze of lemon.<br />
Set aside.<br />
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If you want to make a topping you can go for the walnut caper salsa in the original recipe, or you can try my easier, spicier version.<br />
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Just combine:<br />
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1/4 cup chopped walnuts<br />
2 Tbsp chopped pickled jalapeños<br />
2 Tbsp sliced scallions<br />
1 Tbsp capers<br />
sprinkle of salt, pepper<br />
2 tsp olive oil<br />
2 tsp red wine vinegar<br />
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When your steaks are ready, you can spread a little of the puree on a plate, lay down a steak, then top with a little walnut "sauce" OR just sprinkle with a little parmesan and go to town.<br />
Either way, these are super, super delicious.<br />
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Happy dinner!<br />
xo<br />
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<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-27224732721000056062017-05-01T07:19:00.000-07:002017-05-01T07:19:11.624-07:00Family Dinner Recipes!We had the most delightful Family Dinner last week, the first of the year to feature outdoor eating!! So I tried to keep it (mostly) light and start the transition into veggie filled meals. I made some coconut rice, and a few giant salads. The dressings were the real story though.<br />
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Salad number one was just mixed local greens, quinoa, chick peas, and yellow peppers, with a lemon garlic dressing I make at school and home all the time. Then we had warm, slightly roasted carrots, green beans, and potatoes with an awesome curry vinaigrette I adapted from Epicurious. These are both pretty versatile, and would be great drizzled over just about anything, as far as I'm concerned.<br />
They were enjoyed my kids and grown ups alike, and many folks asked for the recipes. Here they are, for all of your spring salad needs!<br />
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<b>Lemon Garlic Dressing</b><br />
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3 cloves garlic, finely minced<br />
juice of 1/2 fresh lemon - about 3 Tbsp<br />
1 tsp oregano<br />
1 tsp thyme<br />
1/2 tsp rosemary - use minced fresh herbs if you can, otherwise, dried is fine<br />
1 tsp salt<br />
fresh pepper<br />
1 tsp honey<br />
3/4 cup olive oil<br />
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Whisk all ingredients well! Let sit for 20 minutes or so if you can before serving. Store in an airtight jar in the fridge for up to a week.<br />
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<b>Curry Viniagrette</b><br />
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2 Tbsp curry powder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VemsgW7B2L8naEzYYnCICYPbDL78AprTttB0chBfMFQ3vB05Iutnmm9U66EZvD7Kf0DUIgr8Pxp-QASkgQfdY_xzHbfSch03dIOhesf3mZ0-swctCELar0zkO_7_JtGX8yy90fIS5ora/s1600/0759655A-B967-4745-A214-89E0F166EA7E.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VemsgW7B2L8naEzYYnCICYPbDL78AprTttB0chBfMFQ3vB05Iutnmm9U66EZvD7Kf0DUIgr8Pxp-QASkgQfdY_xzHbfSch03dIOhesf3mZ0-swctCELar0zkO_7_JtGX8yy90fIS5ora/s640/0759655A-B967-4745-A214-89E0F166EA7E.jpg" width="510" /></a>1 cup olive oil<br />
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3 Tbsp cider vinegar<br />
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1 tsp salt<br />
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black pepper<br />
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1 small clove<br />
garlic, minced<br />
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1 tsp honey<br />
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Mix 2 Tbsp curry powder in a small bowl with enough water to make a paste. Let sit for 5-10 minutes. Add 1 cup olive oil and stir. Let mixture sit for 1-2 hours.<br />
Pour mixture through a fine mesh strainer lined with a paper towel. Discard the leftover solids.<br />
Mix the curry oil with 3 Tbsp cider vinegar, 1 tsp of salt, a few shakes of pepper, the garlic, and the honey. Whisk well!erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-85218468966408679572017-04-10T19:15:00.003-07:002017-04-11T04:27:04.323-07:00Bread Magic in the Kitchen<div class="separator" style="clear: both; text-align: center;">
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When I arrived in the kitchen last Monday, my coworker Charles said he left a gift for me on the spice shelf. It was these beautiful block prints, made by <a href="http://www.sevendaysvt.com/vermont/vermont-artists-up-the-activism/Content?oid=3901576" target="_blank">Vermont artist/activist Jabari Jones,</a> who is donating the proceeds from the prints to the Vermont Black Lives Matter organization. <br />
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They are postcard sized prints, each with a proverb about bread.<br />
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I've been thinking of how to display them, and of the timeliness of the gift, as I try to work on this post about bread at BCS.<br />
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Community Bread started just about a year ago, after I decided to get everyone to try making all of our own bread at school together. But really it all started with the bread poem, another gift from a coworker, right around the holidays in 2015. <br />
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Bread<br />
If I could work the oven<br />
I'd like to cook a bread<br />
big enough to extinguish the hunger<br />
of everyone, all the people<br />
who have nothing to eat.<br />
A bread bigger than the sun,<br />
golden, perfumed<br />
like violets.<br />
A bread like this<br />
I would give to feed<br />
all of India and Chile<br />
the poor, the children,<br />
the old, and the baby birds.<br />
That would be a day to memorize:<br />
A day without hunger!<br />
The most beautiful day in all of history.<br />
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-Gianni Rodari<br />
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The caption from my Instagram post of the poem:<br />
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I immediately loved the very first line of the poem, because it got to the heart of how I felt about cooking for others. To me, "If I could work the oven" meant "If I could figure out this problem of hungry people, of getting everyone enough, if I had that power, this is what I would do." Of course, in my heart, I would bake a magical bread that would erase the problem on a global scale.<br />
In reality, in the kitchen, what could I do to work that oven? School lunch had already come so far, with our self-designed menus and everything made from scratch. But we were still buying not-so-great processed bread for sandwiches, or to eat with soup or stew, or for toast in the morning. I did my best within our budget, but it wasn't ideal. For about the millionth time since starting the job, I imagined baking bread, lots of bread, in the school kitchen.<br />
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I was (and still am) a complete novice bread baker, though I loved the process with all my heart and was eager to learn more. I knew our staff was full of baking enthusiasts and I knew that each classroom enjoyed baking with kids regularly or at least once in a while. So I had an idea. I would bake as many loaves as I could every Monday and Tuesday, and any classroom that wanted to could bake as well. Together, we'd come up with bread for everyone for the week.<br />
I thought that would be a powerful thing for a kid who was coming from a food insecure situation, to learn how to bake bread, this building block of basic nutrition, and share it with their friends and teachers at mealtimes. <br />
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Bread is elemental. It's literally a symbol of nourishment, of "we have enough". Our goal has always been to fill BCS with this feeling. We want kids to know it's a place where, regardless of what the world is like outside, their needs will be met. Their bellies will be filled. Thinking this over I realized, this was it. This was how to work the oven. We could teach kids the skill of bread baking, while teaching them that they can take care of each other. That's what communities do. That's how we get everyone fed.<br />
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I presented the idea to my amazing coworkers at our winter In-Service and we all baked focaccia and talked about what we find therapeutic in cooking and baking. Community Bread at BCS was born.<br />
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<tr><td class="tr-caption" style="text-align: center;">group baking<br />
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<span style="font-size: small;">At first I expected a complex baking schedule would be a necessity. I imagined rotating classrooms and days of the week based on the menu. But in practice it's been a much more fluid process. </span></div>
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<span style="font-size: small;">Basically, everybody bakes. Sometimes we coordinate, often we don't. Kids are so steeped in the process they can do it with little direction. Everyone eats lots of homemade bread (and other amazing goodies). </span></div>
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<span style="font-size: small;">Now it's a year later, and community bread is going strong. Baking has become a part of the school culture as well as incredible curriculum. The toddlers and their teachers bake so often, it's unusual to enter their classroom and not smell something wonderful in the oven, or on its way. The preschools bake every week, often producing half of the bread we serve everyone for lunch. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Q8r7fvEox_e1hyphenhyphen2Ryw_xS565_18ApR_TWSFNVrA2cL8chyphenhyphenGSM2dbtIYLT-e_hAHl_G-9tRDeSSpOM1i9M0bi7MwxZD16vLtnvo3_44fQTN8a_02xBM30WtCVLO36E6X92SDs60HAKFPg/s1600/12923087_1011421525574159_676704046037588493_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Q8r7fvEox_e1hyphenhyphen2Ryw_xS565_18ApR_TWSFNVrA2cL8chyphenhyphenGSM2dbtIYLT-e_hAHl_G-9tRDeSSpOM1i9M0bi7MwxZD16vLtnvo3_44fQTN8a_02xBM30WtCVLO36E6X92SDs60HAKFPg/s640/12923087_1011421525574159_676704046037588493_n.jpg" width="640" /></a></div>
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<span style="font-size: small;">The kids feel so much pride in baking to feed the whole school, and I'm just proud to be a part of it all. When I get to school in the morning and the preschoolers are busy in their classroom, dusted in flour from head to toe, kneading together, I can't help but think -we're doing it. </span></div>
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<span style="font-size: small;">We are working the oven!</span></div>
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Focaccia with Friends - BCS recipe</div>
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Sprinkle 3 tsp dry yeast and 1 tsp sugar over 2 1/2 cups warm water in a large mixing bowl. Let sit for a minute or two, then gently whisk in 1 cup of unbleached flour. Let this sit for five minutes or so, then add 2 1/2 tsp salt, 1 Tbsp honey, and 2 Tbsp olive oil and stir with a wooden spoon to incorporate. Start adding flour a cup at a time, stirring with the wooden spoon, and then eventually using your hands, until it forms a shaggy ball. Turn it out onto a lightly floured surface and knead for a few minutes, dusting with flour when necessary to prevent sticking, until the dough is smooth and springy. Clean and dry the bowl, then swirl it with olive oil. Add the dough and roll it around to oil the whole surface. Cover with a clean kitchen towel and put in a warm place to rise for about 30 minutes. </div>
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Preheat the oven to 400</div>
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Uncover the dough, and using a sharp knife, divide in half. Do not punch it down! Lightly brush two rimmed baking sheets with oil. Turn out half of the dough onto each tray. Use your hands to press it into a rectangle, reaching the edges of the pan if you can. Use your fingers to make indentations every 2 inches or so. Lightly brush the top of the dough with oil, and sprinkle with salt and any herbs you like. </div>
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Bake for 25 minutes or until the top is golden brown. </div>
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Share! </div>
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erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-35702963257412932572017-04-04T07:23:00.002-07:002017-04-04T07:23:19.536-07:00Things to do with Roasted Carrots<br />
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It's mud season in Vermont, which means seed starting, tiny sprouts poking up out of ice patches of mud, and deep yearning for fresh vegetables. It's the time of year when BCS director Sarah and I start dreaming of summer fruit and salads from the farm share, and cursing potatoes, carrots and cold storage apples - the foundation of our winter veggie diet.<br />
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Even so, I'll keep trying to come up with tasty easy ways to use ALL the root veggies while we wait for herbs and greens and all that jazz. Soon, soon. In the meantime, maybe give recipes these a try. The BCS family loves them.<br />
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<u>Roasted Carrots with lots of Garlic, Green Onions, and Za'atar</u><br />
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6 medium carrots, washed, peeled, and sliced into coins on the diagonal<br />
3 or 4 scallions, sliced thinly<br />
3 garlic cloves, minces<br />
2 Tbsp olive oil<br />
salt and pepper to taste<br />
1 Tbsp za'atar spice mix<br />
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Preheat oven to 400<br />
Toss the carrots with the oil and salt and pepper to taste in a large bowl, then spread on a large rimmed baking sheet. Roast at 400 for 20 minutes, then check. You want some browning on the edges of the carrots for the best flavor. When they're ready, take them out and sprinkle the scallions and then the za'atar over the top<br />
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<i>**secret tip - many roasted veggies are delicious with a little plain greek yogurt on the side, plain or with a bit of sriracha stirred in**</i><br />
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Here's a link to a cool recipe for making your own za'atar, if diy is your style.<br />
Otherwise you can find it at most natural food stores, or middle eastern markets if your lucky enough to have any nearby.<br />
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http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-make-za-atar-spice-at-hom<br />
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<u>Roasted Carrot Soup </u><br />
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6 cups carrots, peeled and sliced into coins.<br />
1 medium yellow onion, chopped<br />
2 Tbsp olive oil<br />
8 cups vegetable broth<br />
salt and pepper<br />
1/2 tsp turmeric<br />
1/2 tsp cumin<br />
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1 Tbsp butter - unless you want this to be vegan, in which case coconut oil will do nicely<br />
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Preheat oven to 400.<br />
Toss carrot coins and onions with olive oil and spread on a large rimmed baking sheet.<br />
Roast at 400 for about 20 minutes, until everything is softening and you get a little caramelization. The brown bits are what make the soup, so let the veggies go until you get there.<br />
When they're ready, transfer them to a nice sized stock pot with the veggie broth, salt, pepper, turmeric, and cumin and simmer gently for 20 minutes or so. Then remove from heat, add the butter or coconut oil, and use your immersion blender to make it nice and smooth.<br />
Gently reheat through.<br />
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I strongly suggest you serve with a dollop of plain greek yogurt and some za'atar sprinkled on top. Also delicious: crushed pistachios, some crushed red pepper, sriracha, a drizzle of coconut milk... you get the idea.<br />
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erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-43757967550033891742017-04-01T14:05:00.003-07:002017-04-10T19:24:43.298-07:00Recipes from staff lunch....<div class="separator" style="clear: both; text-align: left;">
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When our staff gets together for In-Service I make lunch. Since we have a lot of different diets to accommodate, I just start with a vegan menu and work from there. For our three-day work session a few weeks back I made a big batch of roasted red potatoes, butternut squash, carrots, and garlic and used it for a few different dishes. </div>
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Vegan GF Roasted Veggie Gallette</div>
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This was tricky. I love making pie crust, but I'm a a devoted butter fanatic. Baking without it makes me nervous. But I forged ahead with a gluten free baking mix and vegan shortening and.....I actually made a decent pastry. There were no leftovers. I'm sure everyone was more interested in the filling anyway. I'm gonna take it as a win though. </div>
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<u>Pastry</u></div>
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2 cups Bob's Red Mill Gluten Free Baking Mix</div>
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1/2 cup vegan shortening</div>
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1/2 tsp kosher salt</div>
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a Tbsp at a time of ice water</div>
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I was afraid to use the food processor for the first bit - which I freely admit I do when I'm making regular old pie crust - and went for the pastry cutter in a big stainless bowl I'd chilled in the fridge for a half hour or so. Once the mix, shortening and salt were all nice and crumbly I added a Tbsp at a time of ice water, working with my hands until it all came together. It never quite got to that cohesive, buttery feeling I'm used to when making pastry. It was much, I don't know, <i>sandier </i>than usual. It reminded me of that kinetic sand stuff my kids like to play with at the science museum. I added several more spoons of ice water than I usually do. But eventually it held enough for me to form it into a ball and wrap it in parchment. After some consideration I decided not to refrigerate it because it felt like it might get even more crumbly if it chilled. I rolled it out into a right away between two lightly floured sheets of parchment, then carefully transferred it to a sheet pan and threw that in the fridge while I got the filling ready. You want a rough oval, about 12-14 inches in diameter, and no more than a 1/4 inch thick. </div>
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<u>Filling</u></div>
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1 medium butternut squash peeled, seeded, and cut into thin, 1 inch pieces </div>
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2 medium red potatoes washed and cut into thin, 1 inch pieces</div>
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1 medium yellow onion, thinly sliced</div>
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3 cloves garlic, minced</div>
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2 Tbsp olive oil</div>
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salt and pepper to taste</div>
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1 tsp each fresh thyme and rosemary, roughly chopped</div>
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handful of sliced scallions </div>
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Preheat oven to 400 </div>
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Toss squash, potatoes, onion, olive oil, salt and pepper in a large bowl, spread as evenly as possible on a large rimmed baking sheet and roast for 7-8 minutes. You just want to give them a head start before the actual bake. </div>
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<u>Put it all together</u></div>
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Grab your pastry. Take the veggies out of the oven and sprinkle the fresh herbs and garlic on top. Toss a bit to combine. Taste and add salt and pepper if necessary. Transfer about 3 cups of the mixture to the center of the pastry - which is still on the parchment lined baking sheet. You'll have some left over. No worries, we'll get to that. Spread it out toward the edges of the pastry, leaving yourself a few inches all around the perimeter. Gently, gently fold the edge in as you move around the oval, folding over and inch or so of the filling. </div>
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Bake at 375 for about 35 minutes or until the filling is caramelizing in places and the crust is done everywhere, flaky and (hopefully) starting to brown. It stayed pretty light, especially in absence of a milk or egg wash, which was tough for me since I love a good caramelized crust. But don't leave it in too long or you'll overcook the filling. </div>
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Once it's out sprinkle the sliced scallions on top and slice it up.</div>
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Lemony French Bean Salad </div>
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So, now you'll have some leftover roasted veggies. Here's what you do. </div>
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Steam 4-6 cups of french beans until they are juuuuust past crisp tender. Still a bit of crispness, but not too much. Check after 4 minutes and go from there. </div>
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Drain and transfer to a large mixing bowl. </div>
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Add whatever remaining roasted veggies - up to 2 cups.</div>
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Now make some dressing. </div>
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1/3 cup olive oil</div>
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3-4 Tbsp fresh squeezed lemon juice</div>
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2 cloves minced garlic</div>
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Whisk well, drizzle over the salad, and toss it all together. If you have any more fresh thyme laying around sprinkle it on top. Serve with lemon wedges. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHIn4ANjnllU50iAmYG7wpVim9Q-gfZtIPrPVSEzFJp4pBK0F5fZtFoeYSQLdlwLeof8-ydPMaYdW47OMOF81stA9J5rvZT6bA62m9mi7SxX1cs6-u_aEobsVRkPzo9dG_wMdfZ_pNbsr/s1600/IMG_0592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHIn4ANjnllU50iAmYG7wpVim9Q-gfZtIPrPVSEzFJp4pBK0F5fZtFoeYSQLdlwLeof8-ydPMaYdW47OMOF81stA9J5rvZT6bA62m9mi7SxX1cs6-u_aEobsVRkPzo9dG_wMdfZ_pNbsr/s640/IMG_0592.JPG" width="640" /></a></div>
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Next up, roasted carrot soup with greek yogurt and za'atar. Come on back.<br />
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<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-30966502714286867102017-04-01T06:05:00.003-07:002017-04-01T06:05:27.881-07:00Kid Made! My husband Sam and I collaborate on a weekly video series for Parent.Co - Kid Made!<br />
We feature (mostly) healthy recipes kids can help make, and love to eat!<br />
Here's one of my favorites from a while back, Sweet Potato Nachos. They are perfect for a (surprise) snowy weekend at home (in April, ha ha!).<br />
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xoxo<br />
Erinnerinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-6713253883534810542017-02-28T12:23:00.001-08:002017-02-28T12:27:59.924-08:00Food Justice, Guerrilla Gardening, and In-Service at Burlington Children's Space<br />
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This week is In-Service at BCS. No kids, just teachers learning from each other and community members. I am lucky enough to get to cook for my colleagues three days in a row. There is nothing I love more than feeding people, so this is like a vacation retreat for me.<br />
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I'm so proud to be a part of this working community of learners, seekers, people who are always striving to be better at what they do, and at who they are, together and individually.<br />
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I love feeding them while they do the hard work of presenting to each other, reflecting, starting new projects, and deepening understanding of our community.<br />
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On these days, I even get to pop out of the kitchen to share some of my ideas and goals - what's going on in my heart and head at the moment. Today I shared this TED talk by Ron Finley, a self-proclaimed guerrilla gardener in South Los Angeles, with my co-workers. If you have 10 minutes, please watch. His plan is simple, his message inspirational. But what struck me the most was the aspect of justice. Because what's been in my head and heart lately is the idea of food justice.<br />
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Here's the video:<br />
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And here's what I wrote for my co-workers:<br />
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I'm so proud of you all and the effort you put into food here at BCS. I'm proud of the culture you have all created here - the importance you place on food and nutrition, and the work you all put in to backing up your belief in that importance.<br />
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Your work values not only nutrition, but food as a community experience. And that part, that positive community experience of food, is one of the things that can get lost for folks who are food insecure. I'm so proud that that concept is a part of the learning and care that happens here.<br />
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I've been feeling politicized lately.<br />
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And that's got me thinking about food justice. What is it? The larger definition is, simply, people need to be directly in charge of their food. They need to understand and participate in their food systems, as well as have access to enough healthy, appropriate food. It's a Big System idea. One that won't change on a large scale without Big System cooperation.<br />
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But my definition is a little different. Smaller. I think everyone needs access to enough healthy food to eat every day. And this access is a right, not a privilege. Everyone deserves it.<br />
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Everyone.<br />
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What we're doing here at BCS (with our food program, our family dinners, our garden projects, our take home bags, taste tests, family style meals and snacks, cooking with kids) is working toward food justice in our community.<br />
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Ron Finley saw that culture needed to change in his community to bring food justice to the people there. He also saw that those kinds of changes rarely happen from the top, down. The president - no matter who it is - isn't going to address food justice in the neighborhoods of South Los Angeles, or the Old North End of Burlington Vermont. This stuff happens from side to side, from neighbors helping neighbors, on the ground. On the space between the sidewalk and the street, if necessary.<br />
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He saw an opportunity to bring knowledge and power and opportunity to folks who were lacking it. All by increasing access to healthy food.<br />
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We are doing the same. We are demystifying food systems - planting, growing, harvesting, cooking, sharing. We are nourishing a different, non-stressful, autonomous relationship with food.<br />
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We are creating a culture of inclusion, respect, and feeding each other well.<br />
That, to me, is food justice.<br />
Thank you for working for it with me.<br />
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xoxoxox<br />
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Erinn<br />
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<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-43930554071737300762017-02-28T11:49:00.004-08:002017-02-28T11:49:55.270-08:00Vegetarian Tacos <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Friday take home bag recipe! Suggestion: roast some cauliflower florets with olive oil, salt, pepper, and cumin at 400 degrees for about 20 minutes - or until they start to caramelize on the edges - you can add it right to the tacos - delish!!!</span><br />
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<span style="font-size: large;">Erinn</span>erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-48815065083270635622017-02-10T11:28:00.001-08:002017-02-10T11:28:25.949-08:00Friday Food Bag: Garlic lemon Pasta!<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSMKZOhjdmLnUgYPJx0CereSmd2Ju4pUFfJAlIkd0yJWP2guXlhAHaVfDYJBaaAeAexzWDj3K9L5GC_9BtiLchbxx7kk0GrP00rJxBmNdmy4EzWOSdh2EnlqAYbAK3fyRe3qutpRovf0d/s640/blogger-image-1990756886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSMKZOhjdmLnUgYPJx0CereSmd2Ju4pUFfJAlIkd0yJWP2guXlhAHaVfDYJBaaAeAexzWDj3K9L5GC_9BtiLchbxx7kk0GrP00rJxBmNdmy4EzWOSdh2EnlqAYbAK3fyRe3qutpRovf0d/s640/blogger-image-1990756886.jpg"></a></div><br></div></div><br></div>erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-40983293993999034552017-01-31T14:03:00.002-08:002017-01-31T14:03:23.531-08:00People working together can change the world. But not when they're hungry. <div>
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<span style="color: black; font-family: Helvetica, sans-serif;">We need your help.<span style="font-size: 8.5pt;"><u></u><u></u></span></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">As some of you may know, last winter BCS was the fortunate recipient of St. Michaels’ College Fix it With Five award - $10,000 to fund a year’s worth of our amazing Take Home Bag Project. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">Our Take Home Bag project, in case you don’t know, started 4 years ago when we packed up bags of grocery staples for families before we closed for the long break between Christmas and New Year’s Day. W</span><span style="font-family: Helvetica, sans-serif;">e<span style="color: black;"> know many of the families we work with are food insecure, meaning they can't always rely on adequate daily nutritous food. We wanted to provide extra food for the days kids would be away from the daily breakfast, lunch and snack served at school, and also encourage families to cook and eat together with healthy ingredients like eggs, cheese, pasta, tortillas, butter, oatmeal, veggies, and fruit. We packed up 15 and sent them home. <u></u><u></u></span></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">We surveyed folks who took those first bags to find out what they thought. The response was so overwhelming - the gratitude for the simple bag with recipe ideas and the openness of the answers to questions about food insecurity made us realize we were on to something. We knew we had to find a way to continue the project. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">Over the next four years we wrote fundraising letters, we formed a relay team and ran the marathon - twice - and we received support from the Children's Trust Fund. Last year, St. Mike’s students were moved by one of our core beliefs, and one the main ideas behind the bag project. Chronic hunger erodes human dignity. But sharing healthy food can restore it. We will always be grateful for their support.<u></u><u></u></span></div>
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<span style="font-family: Helvetica, sans-serif;">After all, as one of our preschoolers put it, who can learn when they are hungry?<u></u><u></u></span></div>
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<u><span style="color: black; font-family: Helvetica, sans-serif;"><b><span style="font-size: large;">Here are some things our families have had to say through their surveys over the years:</span></b></span></u><span style="color: black; font-family: Helvetica, sans-serif; font-weight: normal;"><u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">My kids didn't like spinach until this meal!<u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">"I'm just seeing what's in my food bag" yells one kid from the kitchen. It takes me .075 seconds to get through the door and there she is, a fist full of shredded cheese in her mouth and another headed that way. "Cheese!" she yells. "There's cheese in here!!"<u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">The bag was helpful, my niece was visiting for the weekend so it was great to have the extra food. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">Thanks for reminding us that tacos are tasty and cheap, we never think to make them!<u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">Grilled cheese and soup! How come you always forget how good it tastes?<u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">Bags are always so helpful! Love that you get enough for a meal plus extras. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">We really enjoyed the curry, rice, spinach salad, and bread with butter, so much to eat!<u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;"><b>Food is not cheap so even one meal makes a world of difference for me and my family.</b><u></u><u></u></span></div>
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We hit <span class="aBn" data-term="goog_1452530481" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Friday</span></span> like a brick wall- tired hungry and disorganized- so coming home with a bag of dinner invites us to slow down, work together, and feed ourselves. Thanks! <u></u><u></u></div>
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The games, songs and food bags from BCS have helped me and my child bond. We have more opportunities to talk, play, and spend quality time together because of BCS. <u></u><u></u></div>
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It was great. I had never made meatless chili before. My family ate almost all of it. We only ended up saving one bowl for leftovers. <u></u><u></u></div>
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Lasagna is something we don’t have normally due to the amount of different ingredients one has to purchase. I had enough to make two dinners with leftovers. <u></u><u></u></div>
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It was easy and came out amazing ( vegetable curry). I was pleasantly surprised when my picky 13 year old son actually like it. I thought he was going to take the first bite and quit. He ate half a large bowl. <u></u><u></u></div>
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We absolutely oved the potatoes and fresh dill. We used the eggs to for scrambled egg breakfast. We used the bread for PB and J sandwiches. <u></u><u></u></div>
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I hope to be able to contribute when I can. But it helps the family out so much. </div>
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<b>I want to say thank you. </b> <u></u><u></u></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">We spent the St. Mike's money this past year, feeding folks, spreading cooking knowledge and helping families cook and eat together more. To prepare for the end of this money, we applied for another year's worth of take home bag funding from Hannaford's community giving program. We felt sure we would get it. After all, we're a local non-profit, our program addresses hunger in our community, and promotes family nutrition. Plus, we've purchased the contents of each and every bag - as well as much of our lunch and snack ingredients - from Hannaford. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">Needless to say, we were hopelessly unprepared for our rejection. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">We are reapplying through a different Hannaford program, thanks to a suggestion in our reply letter, but unfortunately at this moment we have only two more weeks of take home bags, until we can secure another funding stream. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;"><b>We know this program is valuable. We know we can keep it going, because we've done it before when it seemed impossible - remember the marathon!<u></u><u></u></b></span></div>
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<b><span style="color: black; font-family: Helvetica, sans-serif;"> And right now more than ever, fighting for something we know benefits our community</span><span style="font-family: Helvetica, sans-serif;"> and affirms our need to care for each other <span style="color: black;">seems absolutely essential. <u></u><u></u></span></span></b></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">While we work on our next steps, we are open to ideas, suggestions for organizations we could ask for support, and of course, donations. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">If you'd like to help, I've started this gofundme page to make donating super easy and quick. <u></u><u></u></span></div>
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<span style="color: black; font-family: Helvetica, sans-serif;">Click the link to donate, and help us feed our families. </span></div>
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<a href="https://www.gofundme.com/bcs-take-home-food-project" target="_blank">https://www.gofundme.com/bcs-take-home-food-project<span style="font-family: Helvetica, sans-serif; font-size: 8.5pt;"> </span></a></div>
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Thank you. </div>
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We love you. </div>
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We're in this together. </div>
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Erinn and Sarah. </div>
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erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-85270645784363405412016-12-12T06:59:00.001-08:002016-12-12T06:59:32.976-08:00Thanksgiving Family DinnerIt's special every year, this gathering.<br />
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This November got off to a tricky start, for many of us. And the Thanksgiving holiday was, maybe, feeling like more of a hurdle to get over than a happy destination point. The kickoff to a season that suddenly felt less warm and bright.<br />
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But we dug deep and soon we were planning our annual Thanksgiving Family Feast with even more enthusiasm than usual at BCS.<br />
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We made lists. We made invitations. We shopped, we prepped.<br />
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We gathered staff and parents in to the kitchen one chilly night at closing time and baked pies, tarts, and pumpkin breads.<br />
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<tr><td class="tr-caption" style="text-align: center;">amazing pumpkin pies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">parent bakers</td></tr>
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We made sure to invite everyone, including alumni and community friends.<br />
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And then, we cooked. All day long. Sarah and I prepped three turkeys and puzzled over when they should enter the ovens and how long we should roast them - like we do every year. We - along with teachers and preschoolers - peeled mountains of potatoes and cubes loaf after loaf of bread to homemade stuffing.<br />
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We laughed in the kitchen with the parents and friends who showed up to mash huge pots of potatoes, make gravy from scratch, chop carrots and celery, set tables, and oversee the turkey preparations.<br />
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We celebrated the return of last year's stellar turkey carver, a lovely BCS mom.<br />
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Then, around 5pm, the doors opened and hungry friends began to stream in. As folks filled their plates and began to fill the seats it was almost as if you could feel relief rising in the room.<br />
Here we all were, together. Our community doing what it does so well, no matter the circumstance.<br />
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We cooked together, we shared a beautiful meal, we had conversations with friends and strangers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLCTZ5s3yZQwmhp5-qmjE7DG_kzYn21pj3OCZVIWWuig_dKpyG40LTm6yxKARGgCsqXKjnK2rqcGpK7ksa-Fj87bHMDtjyAi6WNMY0wcJRtolP2M37_RDrEXuFsvJ8y6ahyphenhyphen3RqsB9NQeL/s1600/31077632966_3e3405bdc3_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLCTZ5s3yZQwmhp5-qmjE7DG_kzYn21pj3OCZVIWWuig_dKpyG40LTm6yxKARGgCsqXKjnK2rqcGpK7ksa-Fj87bHMDtjyAi6WNMY0wcJRtolP2M37_RDrEXuFsvJ8y6ahyphenhyphen3RqsB9NQeL/s640/31077632966_3e3405bdc3_k.jpg" width="426" /></a></div>
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We hugged. We held each other's babies, and we marveled at how tall the big kids had grown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAqpn3CfVrYl7wvoPo4HEZ3lmL_H2aXTqF82bVW07fz6MtLoF5XzxLfliIBd6pTJU81_gtG0STN-oIW2RhaxddHic-8RfIOkVNftdiRSUpwxLw1gPTsb-lXVxzzEVglCWulXSCq8gsHPp/s1600/31077639536_aca3cf1ba4_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGAqpn3CfVrYl7wvoPo4HEZ3lmL_H2aXTqF82bVW07fz6MtLoF5XzxLfliIBd6pTJU81_gtG0STN-oIW2RhaxddHic-8RfIOkVNftdiRSUpwxLw1gPTsb-lXVxzzEVglCWulXSCq8gsHPp/s640/31077639536_aca3cf1ba4_k.jpg" width="426" /></a></div>
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With our actions, we reaffirmed the values we always come back to at BCS for comfort, for direction, for celebration.<br />
We know that love - that unconditional positive regard - is powerful, and transformative.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBC_35FemV8oAvBlrXinPjI3V7zLzdlCfnC_wVVeBqUe1_Pq7ou0_bE6N6EMQ98pW4mlg1aLLEBRzAYgYHQ0-0wzTMBoCXh12ckeJUKyhAkbC9seJ0QesZ8MWJCL0Sg-GHMzg4KemlS7k/s1600/31077655916_4b2571315c_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBC_35FemV8oAvBlrXinPjI3V7zLzdlCfnC_wVVeBqUe1_Pq7ou0_bE6N6EMQ98pW4mlg1aLLEBRzAYgYHQ0-0wzTMBoCXh12ckeJUKyhAkbC9seJ0QesZ8MWJCL0Sg-GHMzg4KemlS7k/s640/31077655916_4b2571315c_k.jpg" width="426" /></a></div>
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We know that good food helps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcrZsUjbL1vaiyX6sOqatUcFrIt6KitXGUMw4xrSL7UIpuZAGY-_DPhLfWpwKOsbJu5RHrj1uahkVbHZZYPGACplJYYh7LnWcYK6TcdwT7UurFJwkdJdRJRrQNwcmpSCW6_wdseMljd0j/s1600/Screenshot_2016-12-12-09-43-20-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcrZsUjbL1vaiyX6sOqatUcFrIt6KitXGUMw4xrSL7UIpuZAGY-_DPhLfWpwKOsbJu5RHrj1uahkVbHZZYPGACplJYYh7LnWcYK6TcdwT7UurFJwkdJdRJRrQNwcmpSCW6_wdseMljd0j/s640/Screenshot_2016-12-12-09-43-20-1.png" width="516" /></a></div>
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We know that a truly strong community supports everyone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1lwjBCblRyV2uIs8NmKrEApAB8oHlyQmS20M2iEj9D_949lPTVLUaetHl5Kz5JiXlcywuy-T4xt3xpxr8be-r4XqAYJwt2oI0CYCyd-ITgxdz3xcRcR1hlIKswqdHVX_mGTs5I2C0mBp/s1600/31113674835_5d32609cb7_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1lwjBCblRyV2uIs8NmKrEApAB8oHlyQmS20M2iEj9D_949lPTVLUaetHl5Kz5JiXlcywuy-T4xt3xpxr8be-r4XqAYJwt2oI0CYCyd-ITgxdz3xcRcR1hlIKswqdHVX_mGTs5I2C0mBp/s640/31113674835_5d32609cb7_k.jpg" width="426" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCM2q6WRB3eMhNIhyphenhyphenRR-oQigDs4qLgrpg8KIyQRxNYveLlH00DwadR-UsvveQDgm_YUEh3q4leRb-kQIfZBc8vnBT_WtbrNQhbqASOTG9ZGIGO9SawSOAS9-gsPWZ2UdVb15F4QGnreut/s1600/31113697355_5fe39ba5dc_k.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCM2q6WRB3eMhNIhyphenhyphenRR-oQigDs4qLgrpg8KIyQRxNYveLlH00DwadR-UsvveQDgm_YUEh3q4leRb-kQIfZBc8vnBT_WtbrNQhbqASOTG9ZGIGO9SawSOAS9-gsPWZ2UdVb15F4QGnreut/s640/31113697355_5fe39ba5dc_k.jpg" width="426" /></a></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCIsM-80_KJbVzD8wlWIKDgrumYROWo39XVC6SmwS5IUMMoCakEYKQySJD5_54wOZGpcbSrJhGaunc8Az25xlsIzfDkvspNdArZ8Q_i1eLy5mf4Xs42EpI2d6yJd5geGfTQAof7PHTpV0/s1600/31113710255_98d703b588_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCIsM-80_KJbVzD8wlWIKDgrumYROWo39XVC6SmwS5IUMMoCakEYKQySJD5_54wOZGpcbSrJhGaunc8Az25xlsIzfDkvspNdArZ8Q_i1eLy5mf4Xs42EpI2d6yJd5geGfTQAof7PHTpV0/s640/31113710255_98d703b588_k.jpg" width="426" /></a></div>
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As I looked out on the busy noisy room from the kitchen I saw this all at work.<br />
At Family Dinner, you'll probably pass the butter to the parent sitting next to you at the table who doesn't speak your language, but who's kid has a cube next to yours. You'll clean up a milk spill together and laugh about what a circus dinner with toddlers can be. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjs_q7vZrGDc7MFpcMM6X6B886xc-q3Jymw4bGNRsV0gBmDwbE3L_IK-J7GKA3vNr4Bi_zaMMCNUqIJuiUFMefJDM5atAaIPhFAk9FUi48zbys0R2xNhzt62FYZZt509a2fBXVF65Khlz/s1600/31113722555_199f8e9562_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjs_q7vZrGDc7MFpcMM6X6B886xc-q3Jymw4bGNRsV0gBmDwbE3L_IK-J7GKA3vNr4Bi_zaMMCNUqIJuiUFMefJDM5atAaIPhFAk9FUi48zbys0R2xNhzt62FYZZt509a2fBXVF65Khlz/s640/31113722555_199f8e9562_k.jpg" width="640" /></a></div>
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There is decency, acceptance, dignity, and love in each of these connections, these tiny interactions. In fact, they are what hold us together in difficult times. And as I watched them unfold all around the room I felt immeasurably grateful for all the places like BCS, where these connections are happening every day.<br />
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We will be here, supporting each other with love, compassion, and good food, at Thanksgiving time and always.<br />
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Love to you.<br />
Happy Holidays.<br />
<br />erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com3tag:blogger.com,1999:blog-3710923113575533361.post-4086589859802993552016-12-08T09:33:00.001-08:002016-12-08T09:33:33.522-08:00Actual Preschooler's lunch plate!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1rIFwV0PPNnKSRnX6ZkuYbsfkFBkQShVnFYHJKRT2_CfhE46FQxcs0pEIsILqq0l_EQADG0T9wkHA_KqCgrNNNjzb7Gk-FQkjuSnrpzMrWUhTZD9KbAWD61vR9gHNWgycJQnYkmQhJaC/s640/blogger-image--1323847477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1rIFwV0PPNnKSRnX6ZkuYbsfkFBkQShVnFYHJKRT2_CfhE46FQxcs0pEIsILqq0l_EQADG0T9wkHA_KqCgrNNNjzb7Gk-FQkjuSnrpzMrWUhTZD9KbAWD61vR9gHNWgycJQnYkmQhJaC/s640/blogger-image--1323847477.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWtYMkLGrFC2dxh4HjGwoSpk_Kop20Fi0PEoCGtncTN4yIjQjIMdCU46CmM1SlvPMbVyyUgZ06viAMXwqjlwiSE4YmGiK8shX8EnIbqWyN6Bt_8vmo5dHBfTVFxbQhETN3nYd0KDjAfs-/s640/blogger-image--2017837776.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWtYMkLGrFC2dxh4HjGwoSpk_Kop20Fi0PEoCGtncTN4yIjQjIMdCU46CmM1SlvPMbVyyUgZ06viAMXwqjlwiSE4YmGiK8shX8EnIbqWyN6Bt_8vmo5dHBfTVFxbQhETN3nYd0KDjAfs-/s640/blogger-image--2017837776.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sesame noodles, marinated chick peas, greens and red cabbage salad, and pears! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sesame noodles<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKewSOqm1Fwc25dASDnlnd5de-ptmqXuA6rdTSux_pYencLe7ow2tpQZHdnDxZRi8yXUzIu5EkqoymqSdM6mQtY-oI2Ueb5OOL8Zka08h2CxHJoulGIYzWIM-lD-XRXHYQgAEDaVbeh3K8/s640/blogger-image--252629743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKewSOqm1Fwc25dASDnlnd5de-ptmqXuA6rdTSux_pYencLe7ow2tpQZHdnDxZRi8yXUzIu5EkqoymqSdM6mQtY-oI2Ueb5OOL8Zka08h2CxHJoulGIYzWIM-lD-XRXHYQgAEDaVbeh3K8/s640/blogger-image--252629743.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Bio 1lb spaghetti noodles, thin works best, and whole wheat taste dlucious. Rinse with cold water after cooking and set aside. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sauce: 2 cloves garlic finely minced</div><div class="separator" style="clear: both;">1/2 inch piece of ginger finely minced</div><div class="separator" style="clear: both;">1/4 cup tamari</div><div class="separator" style="clear: both;">1/4 cup honey</div><div class="separator" style="clear: both;">1Tbsp tahini</div><div class="separator" style="clear: both;">1/3cup sesame oil</div><div class="separator" style="clear: both;">2tsp sriracha or chili paste</div><div class="separator" style="clear: both;">1tsp apple cider vinegar</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Whisk all ingredients until smooth, toss well with cooled noodles! </div></div>erinnhttp://www.blogger.com/profile/10609317810999209448noreply@blogger.com0tag:blogger.com,1999:blog-3710923113575533361.post-84309015227561174142016-07-07T09:06:00.001-07:002017-04-01T12:24:51.646-07:00Baking together<div class="separator" style="clear: both;">
I led a baking workshop for our teachers this morning. Our dough is rising.</div>
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