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September 13, 2013 - Jane Whitmore
Looking at the school lunch menu made me think of my own school days, growing up in West Bend. We were “town kids” and most, if not all, town kids went home for lunch. We would walk home, eat lunch prepared by our mother, and walk back to school. To do all that, we probably had more than a half-hour lunch break. When we did stay for school lunch, we paid for just that one day. It wasn’t until we were in junior high and high school that we had a punch card for a full week of lunches at the school. Rarely did we take a brown-bag lunch to school. Today’s school lunches are far different from what we ate back in my school days. (And, no, we did not have lunch prepared in the back of a chuck wagon out on the back lot.) What’s For Lunch? Emmetsburg Community School Menu in last week’s paper says students will enjoy pizza, steak nuggets with dipping sauce and tater tots, Mr. Rib, and a hamburger or sub club with all the trimmings to make a veggie sandwich. Do they have salad bars at school? I honestly don’t remember what we had for lunch -- at home or at school. We probably had cream chicken and biscuits or maidrites, which are still on the school menus today. So many people have said their favorite school lunch was chili and homemade cinnamon rolls. That doesn’t ring a bell with me, either. But I do remember the brown, partitioned plates and matching brown bowls. Anne Nelson has a set of those at her CabInn. Lunch break in the working world varies with the day. Some days we have time to go to a restaurant and enjoy a leisurely, hour-long lunch. Other days we run home, grab a bite and watch a few minutes of The Chew on TV before coming back to work. And yet other times we bring our lunch to the office and heat it in the microwave. This is the time of year we start to enjoy lunch in the park. Sometimes we go to the gazebo by the lake and other times we head up to Sewell Park. There is always some type of activity on the lake and the fresh air is wonderful. For a mid-day snack, here is a two-ingredient recipe for peanut butter cookies: All it takes is two eggs and two cups of peanut butter. Mix the two eggs and the two cups of peanut butter, then use an electric mixer to make the batter smooth. Roll the “dough” into a smooth, soft ping pong ball size, then flatten with a fork. Bake for 10-20 minutes at 350-375 degrees (depending on the oven) until cookies are nice and firm. Let cool for about 10 minutes until the cookies firm up. Dan Voigt found this recipe and has it circulating around our office. Looks like a healthy snack. If you are craving junk food, this is your once-a-year chance to eat everything “on a stick” at the Clay County Fair, followed by Tom Thumb donuts and a nutty bar.
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