Finally! This has been a very long week. We had two of our ladies here in the kitchen out sick, one them is out again today. This upper respiratory crud is cruel and wicked. It is also so cold out. Winter is still here.
Today we are serving personal pan pizza, they are a round, thick crust pizza with a little smattering of cheese. These are not a favorite of ours, but the kids love them and therefore they pay the bills, slowly. We are also serving lots of veggies and fresh fruits, they eat the fruit.....
Making lunch for a group of students that they will eat and parents will pay for is far harder than either group can imagine. Then you add the government into the soup and it makes for strange bedfellows.
I agree with a lot of what the lunch advocates are arguing for. We need to prepare better lunches for those students who are in at-risk areas. But fixing them better lunches does not fix them. They are still in an at-risk area that the all mighty government can not reach, nor should they. The government is not the answer to a societal problems, we are. Big answer for a huge problem. But if we don't take responsibility and require more from ourselves, the government is going to continue to throw little good money after big "our" money. We will all be in the same boat because we are literally taxed to death.
I have no simple answer for the vast problems of the world except one word...self-responsibility. Having ownership in our own lives. An entire generation, regardless of economic status, has no sense of how to take care of themselves. They truly believe that the cradle to grave mentality is the right one. In order for evil to succeed, good men need to do nothing.
So with that said back to the school lunches. We need to do the best we can, but we also have a bottom line. So a balance must be hit upon. This last Tuesday we made from scratch Chicken Pot Pie filling and served it with biscuits. My numbers for the that dish dropped like Megatron went into the sea. Hard and fast. But we had 99 kids get pb&j, chicken noodle soup or a chef salad instead of the main item. So tell me who is wagging whom? We can not get your child to eat a meal that they have never had. We can not convince them that peas are yummy when they pick them out or refuse the dish every where else. I know because I have a super picky eater who can pick out microscopic onions pieces out of any dish, she is now 18 and does this better than ever.
So I do understand, but please do not hold the local lunch service to a higher standard than they have else where. If I had to do it all over again, I would never have taken my kids to fast food places. I would have spent more time training their palate then I did. They would no doubt still be picky, but maybe a little less picky.
So toady we serve Personal Pan Pizza with a large romaine salad filled with grape tomatoes and home style croutons, garlic bread sticks and a variety of fresh fruit. We make our own ranch to keep the chemicals down in the mix and they love it. They will without ceremony pitch the salad and about half will eat the a fruit. We keep trying though.
Yesterday we made Pulled Pork Sandwiches on a whole wheat bread. It was yummy and they ate this. Here is the simple simple recipe:
1 Boston Butt Roast with the bone in
2 T. kosher salt
2 T. fresh cracked pepper
2 T. liquid Smoke
1 cooking bag
Preheat your oven to 400 degrees for 20 minutes before cooking
Rinse the roast off and pat dry with a paper towel
Rub the salt & pepper into the roast, at this point if you wanted you could place the roast in the fridge and let it sit overnight, or not.
Place the roast in the bag and then in a deep large oven proofed pan, no lid needed.
Put the roast in the oven and turn the heat down to 300. Roast for 4-6 hours depending on the size of meat. When the meat falls off the bone it is done.
Remove and let it all rest for about 20 minutes. Remove the pork from the bag and pull the meat with two forks. I like to add some more salt and liquid smoke to the pulled meat, but that is up to you.
Serve with warmed corn tortillas, lettuce, diced tomatoes and lime wedges.
A great Sunday meal.