A Dispatch from the Old School
Carney's House Party (it takes place in 1911) mentions a similar-sounding, delectable sort of party called a Bacon Bat.
http://www.oldandsold.com/articles05/party7.shtml
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The Nut-Free Sandwich Solution
I am not sure why I'm even justifying the last two posts with a response, but I guess I'll chalk them up to ignorance. I can see how people without kids are less aware of the problem.
A. More kids are more allergic to nuts, especially peanuts, than they were twenty years ago or whenever you were in school.
B. Lots of kids are so allergic to nuts that they could go into anaphylactic (i.e. deadly, throat-closing) shock by being around someone eating peanut butter, or by using the water fountain after someone who ate peanut butter touched the handle. It doesn't matter how careful they are about not eating nuts.
I hope this makes it clear to anyone who is wondering. The schools are trying to protect kids from dying.
--Wendy Burton, RN BSN
Weekend Book Giveaway: The Oxford Companion to Italian Food
Fresh Italian parsley... as the saying goes, she's like parsley--you find her in every sauce.
Cooking with Kids: Cornish Pasties
Matthew, I think you should do a pasty internship with Granny Burton--her crimping is almost musical in its fluidity. But when I commented that Mom's comes out different (even though she learned from Granny), Granny said quite definitely that there's no One Best Way. (As long as the crimp is on top.)
Cooking With Kids: School Lunches
I can't think of many things that would really be in danger from sitting out for three hours; it's more that some aren't as good anymore (say, pudding).
Since I stopped eating bread in first grade, my mom probably has a bunch of creative lunch ideas. A favorite that I remember is thin slices of turkey wrapped around celery sticks.
The day I brought chips and salsa for snack, I had a crowd of kids around me. This incident was finally eclipsed several years later when Mike and I took leftover pasties to school, wrapped in newspaper and still hot; you could smell them all the way down the hall, apparently.
Kids like things cut up in a funny way, or at least cut up (like, apple slices instead of whole apples). They also like to eat out of a bunch of different dishes, dim sum style.
Nicole successfully teamed up with the school nurse last year during standardized testing to get the kids' special test snacks changed from Pop-Tarts to apple slices. They already had a bunch of "bad" snacks, so one day they offered kids a choice of cookies or apple slices, and more kids chose the apples.
Responses to Comments by Wendy79
The Nut-Free Sandwich Solution
Hey - cool! I just found this stuff recently too and used it for my Kid's birthday!
The Nut-Free Sandwich Solution
Emily Bazelon of Slate did a nicely evenhanded column on this topic:
To what Wendy said, I would add that it's not possible to prevent a three-year-old from eating somebody else's food.
Cooking with Kids: Cornish Pasties
My family goes back 110 yrs to the UP mines & later "Da Range". All the women made pasties, NEVER have I seen one crimped anywhere other than the SIDE, never saw or heard of one crimped on top till now. And you NEVER se carrots onlt "begas" or not.
Weekend Book Giveaway: The Oxford Companion to Italian Food
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Weekend Book Giveaway: The Oxford Companion to Italian Food
Listen Up my fellow Cooks/Contestants. Serious Eats say they reserve the right to alter any rules of any contest at any time. This means when the rule states S.Eats will pick the winner at random; anyone can make any kind of off the kitchen wall comment.It won't matter; it's a random pick. S.Eats should have the sources involved in the promotion take a peek at some of the clever answers that come across their world wide website.So all of you bright,intelligent,shrewd,quick,talented,expert,gifted and smart wordsmiths understand how the contest is played. Contact S.Eats at ATseriouseats.com and let"s alter the random pick rule. Happy Holiday and dried basil is my ingredient.
Weekend Book Giveaway: The Oxford Companion to Italian Food
Pennyroyal is from the mint genus and has a very strong spearmint smell. Nepitella, by contrast, is like a minty oregano and tastes amazing with shrimp.
My favorite Italian ingredient is rosemary. I use it in almost every Italian dish I make - I even use the plant's thickest stalks as skewers for roasting shrimp, chicken, beef, and/or potatoes on the barbecue. Next to oregano (or nepitella when I can find it), rosemary is by far my favorite.
Weekend Book Giveaway: The Oxford Companion to Italian Food
extra virgin olive oil: classic, essential, delicious.
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