Meet The Parents

Parents of new students always have questions and qualms about their kids' classmates and their folks.One of the way to alleviate those anxieties is by having a get together  where everyone can get to know each other.

This type of get together is a great idea just remember that this month can be a busy one.An excellent time is either dinnertime Saturday or Sunday.These are perfect for meet and greets.The day's activities are over and done with and everyone is more relaxed.Invite grandparents and siblings too.Since it's still summer, (and will be for the next three weeks) think about eating outdoors.Barbecues are fun and great icebreakers.Just keep in mind guests' dietary restrictions,beliefs and allergies.It's fine if you go all vegan.Boca Burgers and Gardein have excellent tasting burgers that are sure to be crowd pleasers .Also think about veggie dogs too.Morningstar Farms are tasty.The Lightlife brands are very close to the actually ones both in taste and texture. Set up a fixings bar with sliced tomatoes and onions, lettuce and pickles along with different sauces and condiments.If you want, ask the other parents to bring their favorite dishes.It'll be culinary comfort for their kids but also helpful in expanding their palates.

Another idea is having an all inclusive dinner where everyone brings a dish celebrating their heritage.This involves making lists and e mailing each other to make sure there are no duplicates.Also ask everyone to list their ingredients to make sure allergy sensitive kids are safe.Having different recipes will definitely liven up the meal. A fun extra would be having the kids describe the dishes, the history and family connection. This idea can also extend to desserts too.Again, remember dietary restrictions and allergies.There can be all sorts of fun sweets, from baklava from Greece and the Arabic influenced countries to the Indian gulab juman, doughnuts.Of course you could make all natural popsicles using pureed fruit such as late season berries and peaches.Apple slices dipped in cinnamon are another healthy and delicious end, loved by adults and kids alike! End with goodie bags filled with all natural lollipops and school essentials such as fun shaped erasers, crayons and pencil sharpener.

Meet the parents with a fun get together.New friendships will be forged and not just between the kids.It's really is a great way of getting to know other classmates and their families.

Labor Day Laborers

We celebrate laborers only today yet we should honor them all year round.Keep in mind that disregard, whether they're working at a sunscreen shack , or chain restaurant, are on their feet for eight hours a day .Some are working six day weeks or the overnight shift.Tip them an extra two or three dollars .Remember them also at Christmas time along with your favorite chefs.

Grocery workers such as those deli meat sliders and bakers should also get respect.Compliment them every time you visit. Check out clerks also deserve kindness.One, they're on their feet for six to seven hours with only a fifteen minute break, and two, they're being replaced by self check-outs. Treat them kindly, take the surveysa about them on line ,and write glowing letters about them to their store managers.They will appreciate it,

All workers around the US and the world should be remembered all year round not just today.They work hard everyday.Kee

An End Of Summer Food Fest

If you live in the Lodi,New Jersey area, you're well familiar with the Labor Day Saint Joseph's Feast.It's to celebrate the area church ,Saint Joseph of Naples. Neopolitans and Sicilians brought the saint to the small country town of Lodi, in Northern Bergen County.Now fourth and fifth generations are in charge of this amazing food fest.

As you can see, every Southern Italian festavale has a zeppole  stand.Dried puffs of dough are deep fried and then heavily dusted with powdered sugar.

Another perennial is the torrone and chichi beans.They are dried and salted chickpeas.

Parishioners are in charge of some of The food stands.You can get every Southern Italian dish, from sausage and peppers to my favorite pizza.Filipinos make up the new generation of Saint Joseph church goers.This is from a Filipino stand- one potato cut and fried on a stick.

Along with one of my favorites.

The treat truck.Tonight a candy apple.Tomorrow popcorn and cotton candy.Maybe a grape SnoCone.

This is the seats on for feasts and fests all over the country.Take advantage of the fun food offerings.It's a delicious way to contribute to a parish and community.

A kick Of Watermelon

It may be the end of watermelon season but thanks to a new drink, you can have it year round.Wonder Melon is a new drink, that's not only good for you but tastes good too.

To be honest, I was a bit skeptical. Homemade watermelon juice can be a bit bland.Kayco, the company who makes the drink has decided to punch it up.One has the addition of cucumber which is refreshing. The other flavor is the watermelon mixed with lemon and cayenne, a nod to the lemon and cayenne pepper diet drink.Both possess clean, crisp flavors, which will appeal to juicing buffs. I can see Wonder Melon bottles gracing lunch boxes and late summer beach hampers.

Wonder Melon is a juice with a texture between thick and thin.Again, it 's just perfect with ice but you could also fizz it up with seltzer.For a kicky kind of ice, pour some into a Slushie cup.I guess Wonder Melon would also be good as a base for a few cocktails like the watermelon margaritas.Could you make a kind of Bellini with them? Yes, for a buzzy brunch drink. Save the bottles too.They'll  make cute candle holders, thanks to watermelon like shape.

Keep summer with you all year long with with bottles of Wonder Melon.They're fresh , with the definite taste of the season. You'll be reminded of balmy days and warm nights when the temps start dipping.

A Chef's Diary

To look into a chef's  heart, look into their daily schedule. It is a whirlwind of planning, shopping  preparing and cooking. It is also a diary of an artist, someone who constantly creates and tweaks classics. It's a fascinating look inside , especially if it's by Clare de Boer. You can learn from just spending one day in her life.

That's what the New York Times Food section did yesterday.British born de Boer gave Times readers an interesting peek inside her kitchen. The section asked her to keep a journal for one week in July of what she made at home and not at her restaurant, King in Manhattan.,It was actually a story of two kitchens - her home in Brooklyn and her weekend place near Dover Plains, New York , a bucolic Duchess County hamlet.She cooks not only for herself but for her husband, Luke Sherwin, and his family.Although he's not a chef, more of founder to companies Block Renovation and Casper, he contributes recipes as well. I loved this diary. It gave me a lot of ideas for recipes and got me excited about adapting them for fall produce.They're relatively easy to recreate and would be perfect at any end of summer gathering. They're not fancy. You can find them at any farmer's market or grocery store.Like me, you can even adapt them for the upcoming autumn harvest, subbing in apples and pears for berries.

What are the recipes? The one that intrigues me most is the frangipane. This is a mix of almond flour, butter and egg yolks. It's then mixing them and slathering the mix on slices of buttered sourdough bread. Chef de Boer then piles sugared stone fruit such as peaches, plums and apricots.The slices are then baked for twenty to twenty-five minutes and afterwards broiled for only one to two minutes. It would be good with apples and even pears subbed in , topped with vanilla ice cream or plain cream. Another have to try recipe is the sformato, an easy kind of a souffle. It's combining the kernels of six ears of corns, and combining it with ricotta cheese and four whole eggs.Fresh basil leaves and lemon juice zing up the flavor.It's fluffiness comes from separating the eggs and whipping the whites into a meringue,What a great brunch dish this would be, especially with toasted and oiled Italian bread. One of her recipes, chicken baked in bread dough sounds amazing. Chef de Boer didn't list the recipe but you can find similar ones online. Her other recipe was a chicken with pepper and vinegar along with her husband's BLT one - the last a perfect Saturday lunch.

Chef de Boer gives us an interesting insight into her world. There is just more than shopping, prepping and cooking. There is creativity and thought - along with fun - the most vital ingredient in cooking.

My Mochi An New Take On Ice Cream

Can pastry and ice cream exist together? Yes, if it's My Mo Mochi ice cream. It's an interesting take on an Asian treat, combining a world favorite with an old concept.

The idea starts with enrobing blobs of ice cream around the Japanese rice dough mochi  .It's a gooey, chewy dough.The company My Mo takes this recipe and expands on this.They have a variety of different flavors from the appropriate green tea to the trendy dulce de Leche. 

Of course I had to try it.

It was different.The dulce de leche was creamy and  flavorful.I liked the surprise of caramel in the middle.What was a bit off putting was the mochi.The texture, with the ice cream was a bit gooey and even saggy in texture.Maybe I should have tried the chocolate instead..Maybe if My Mochi had put the mochi  in the middle, it would have tasted better.Again, it's an acquired taste.

If you're into mochi hybrids, then try this.It's different and flavorful.Try My mochi today for a marriage of two classics.

Baby Nutritionists

With school starting during the next few weeks , it's times to talk about the ABCs of nutrition. It's important to teach those little scholars about what's good to eat.The earlier they know, the better their futures, without obesity and sickness.

Parents with their eldest or only children going off to kindergarten or pre-K have it the luckiest and the easiest.Their little ones have not heard about snack or lunch swapping yet.Sliced peppers and tomatoes will still have appeal as will cubes of low cal cheese. Emphasize that healthy food leads to being smart and better grades. Also stress that potato chips and candy are fine at parties but not at lunchtime. This will be hard so it,s important to make the  food fun.Start with lunches or snacks at home.There are food cutters that come in all sorts of shapes from dinosaurs to hearts.Amazon has the best selection with prices ranging from eight to fifteen dollars.The more advanced kits also have fun animal topped forks and picks .Remember that these can also be used on such fall fruits as apples and pears. Another must do is taking the baby nutritionist shopping.Get him or her acclimated with the produce section. Show them the different kinds, try samples if they have them. Ask for their input when it comes to choosing.Always praise.Never criticize.

Here is the big poser: can you raise a baby vegan? The answer is a surprising yes. A child can live without meat.Just remember they do need vitamins and some protein.Children expend more energy per pound and need to take an equal amount or more in.Try to have healthy proteins such as almonds, nut  butters, and avocados. Try cut out almond butter sandwiches on whole grained vegan breads.Create fun guacamole for afternoon snacking.Show them the different types of nut butters on your next grocery trip. If they're intrigued by sunflower seed butter, buy it. butter.It's a nice alternative to the other butters and expands their palates.During the same trip introduce them to the avocado section. Let them feel the different textures and see the differences between ripe and green ones.Baby vegans also need Vitamin B-12, iron and calcium.The first can come from soy milks, veggie meats and non sugary cereals. Soy milk comes in chocolate flavor so you can interest them that way.Iron comes from vitamin C products and calcium can be found in fortified orange juice.

A baby nutritionist is easy to create.Get them interested in healthy food from pre K and kindergarten.They'll eat better and you'll feel better.