I guess I trusted the change of seasons too soon when I mentioned last week that Spring had finally arrived while we were enjoying beautiful weather. This morning when I awakened and saw the snow on rooftops around me and on the tops of cars, I had this overwhelming feeling of déjà vu! Another “polar vortex” is stalking us! However, it did make for good sleeping last night! And, it is supposed to get up into the 50s today. That’s not so bad (I keep telling myself)!
On another note, our Food & Nutritionism class is working on projects concerning hunger, the availability of food and the impact of low wages on our food system. One project group is developing a newsletter on Tumblr that is full of stories of developments in our country’s food policy. You can access that those stories at Food Uncovered. See what's going on so that you can help promote change!
|Good stuff today! and, Don't forget to vote!!!|
There is no sandwich today because we are having Pulled Pork Tacos! You probably smelled the aromas of the pork when you came in this morning. It has been slow roasted overnight. The tortillas for the tacos are the delicious freshly made tortillas that we always use for our tacos. For vegetarians, we will have Sauteed Vegetable Tacos which have been seasoned similar to the pork. Along with the tacos we’re having Refried Beans and Rutabaga Fries! I love those rutabaga fries.
|Whoopee! It's Friday!|
We also have that delicious Greek dessert I mention yesterday. To me, this dessert is a perfect dessert. Galaktobourikos (gah lak toe BOOR i koze) features a creamy farina custard baked with layers of crisp phyllo pastry with an orange syrup poured over it while it’s hot from the oven. It is sooooo good.
|Way down yonder in New Orleeeenz|
You can expect a couple of very nice surprises on the Salad Bar today. Yesterday, Chef Katie went up to harvest our vertical garden along with kids from the MS Sustainability Club. What a bountiful harvest they had! So, on the salad bar expect a Pasta Salad with a pesto sauce made with arugula, parsley and “deer’s tongue”. Deer’s tongue? Yes, it’s an herb with long tongue shaped leaves. If you look in books of herbal magic you’ll find that it is used to get someone to love you, to obtain a proposal of marriage, also for court cases??? When the leaves of this herb are crushed they give off a slight fragrance of vanilla. Also, on today’s Salad Bar, there will be a Mixed Green Salad which will include Bibb Lettuce and Kale, both from the vertical garden. Good work, MS Sustainability Club! And Thanks!
|It's all New Stuff Today!|
Today’s soup is Porcini & Potato Soup. Yesterday, Chef Ilya was making a rich mushroom stock with dried shiitake mushrooms and dried porcini’s. Today he’ll finish the soup with more porcinis, cremini mushrooms and potatoes. Delicious. The sandwich today is a Calhoun favorite, the BLT Wrap. In case you don’t know, that stands for BACON, Lettuce & Tomato! Need I say more?
|5 Days and Counting|
This morning when I got on the bus I must have looked really tired and sleepy. The driver asked me (this is the nice driver who would never refuse to open the door for me on a cold, snowy day), “are you sure you’re ready to go to work today?” I said, “I think so!” He replied, “Make up your mind by 79th street and, if not, I’ll bring you back on my return trip!” Why can’t all bus drivers be so considerate? Of course, by 79th Street I was awake and ready to go!
We’ve got Ropa Vieja Tacos today! And those tacos will not only feature Jose’s delicious Ropa Vieja but will be served on the fresh corn tortillas we get from a factory in Queens. Our gluten-free people can relax and enjoy! For vegetarians we will have Vegetable Tacos with peppers and onions, red beans, zucchini and shredded carrots.
|"Go to you favorite place"|
That subject for the today's blog post is to make you think of warm weather. It’s like the meditation exercise “go to your favorite place”. I’m thinking today of a “hot desert breeze in the Sahara in the dead of August” to warm me up a bit. Hope it works!
Hmmm, maybe I’m not focused enough, I’m still cold!
|Catfish & Grits|
On this last day of the week, I’m sticking with my southern roots for our lunch. Cajun Catfish may be the most popular fish dish we make. It’s almost like eating fried catfish except that it is crispier and since it is baked in the oven, it’s not oily. It's called Cajun catfish because of the traditional Cajun seasonings which we use in the panko crumbs that coat the fish. We’ll have some of our own tartar sauce to go with it, if you want it. Vegetarians will enjoy Stuffed Red Peppers with black beans, farro, onions and cheddar cheese. Today’s vegetable is the Sauteed Spinach that wasn’t delivered on Monday and the starch is, one of my favorites, Grits!