Week 2… Let the criticism begin

24 Oct

So this week was all about the trials and tribulations of learning on the job. As previously mentioned, this job came with no manual or instructions. As long as the kids received a hot meal things would be good. My menu was creative and filling. I had some classic dishes as well as some new things. The kids seemed excited. Quite frankly, I was too. It was my first week on my own and I was full of adrenaline. I knew that it wasn’t going to be easy, but my parents were helping me shop, so at least that part was going faster. I had know idea what was to come…

Monday- Mac ‘n’ Cheese. I figured this was a no brainer. All kids like mac and cheese. I inherited 3 cases of goldfish crackers and needed to use it up. (No amount of tomato soup could use up these goldfish) I saw on TV that there is a restaurant out there that makes a crust for their mac and cheese using goldfish crackers. I thought, Brilliant! I’ll borrow the idea, and the kids will love it. As soon as I started serving, the kids revolted. “Why are there goldfish in the mac and cheese?” “Can I have mine plain?” “Why would you do that?” The list goes on. I knew going into this job that my creativity would be limited, but I never thought something as small as goldfish crackers on baked mac and cheese would have such a negative result. I served peas and oranges a long side as well as shortbread cookies. Even with all this, it was apparently not enough to please.

Tuesday- French Bread pizza. Who didn’t like French Bread Pizza Day when they were in school. I remember thinking it was one of the best days. We didn’t have homemade FBP though, we had frozen, re-heated Ellio’s. It was good, but nothing beats homemade… or so I thought. I was really excited for this day. I made the turkey sausage from scratch and was working the sauce. I took a little shortcut and used canned tomatoes to save time. I flavored the sauce with onion, garlic, spinach and mushrooms. I pureed everything together so the kiddies didn’t see the vegetables. I thought it was great. Everything tasted wonderful and looked perfect. I served fruit on the side. I really thought this was going to be a homerun. Each pizza was about 7 inches in length and piled with toppings and cheese. The comments were shocking. Not enough food. The kids are still hungry. Well, that is the worst. I never want anyone to be hungry. But, seriously these pizzas were huge. And they were heavy. They probably weighed a 1/2 pound each. But… the kids were still hungry.

Wednesday- Meatloaf. It’s strange… I grew up with meatloaf. My mom made it a lot. Apparently it’s no longer the dinner time staple it was. The kids actually liked this one. My problem… I had no idea how much to make and I was really close to running out. The kids were used to having corn and mashed potatoes on the side. Personally, I’m not sure how you can count either of these as a vegetable, but the woman before me did. I added peas to the mix and oranges for dessert. Again the biggest comment, not enough food. At this point I was going crazy. Yes, I’ll admit the meatloaf portions were a little small, but I was really tight on servings and I had to make it work. I figured with all the starches on the side that it would be OK. After all, this was only my second week and I’m still adjusting to my portioning. Little did I know that the portion sizes of the sides were getting so big that I was running low on those as well. My volunteers seem to think that more is better, but in reality, it’s not. First of all, kids don’t need to each a cup of corn, a cup and a half of mashed potatoes and 4 oz of protein. Plus, they had the option of peas and oranges. The trays are getting so heavy that the kids are dropping them. I just don’t understand. Size wise, this should be plenty but parents are saying no.

Thursday- Tacozagna. This was a gamble. I was trying a recipe that I had never made before. It’s a Rachel Ray recipe that I adapted to fit my needs. I over made. I wanted to make sure there was more than enough for everyone. I served chips on the side and fruit, and the PTO was providing ice cream. As I was portioning out the trays, some moms were watching what I was doing. I laughed a little and said, “Wow, these are huge portions.” Each serving was at least 8oz. The dish was made with ground turkey, beans, cheese and flour tortillas. It was a hearty meal to say the least. Then they were given the option to top it with lettuce, tomato or salsa. The moms’ reaction? “Actually, it’s just enough.” Are you kidding me? Maybe it’s just enough for an 8th grade boy… but that it a lot of food for a kindergartner. The kids really liked it. A few of them can up to me and said thank you and said it tasted really good.

I’m finding it really hard to keep my food costs down and give the kids enough to eat and give them enough variety that if they don’t want fruits or vegetables, that they aren’t going hungry. The frustrating thing is that I have no control over what they choose to eat besides putting it on their plate. If they get to the table and don’t eat something or don’t like it, I can’t help it. I can’t force feed these kids. I seem to have a mixed support. People believe in my fresh foods philosophy, but are stalling process by telling me to offer chips and cookies at every meal. Portion size is a huge issue in this country. Everything is super-sized. This week’s menu is challenging. Not only, because it’s just me doing it, but because some of my choices don’t have a lot of side with them. I’m going to have to pull out some miracles and hope that what I offer is enough and that the kids like it.

Always thinking of the next meal

-Katie

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One Response to “Week 2… Let the criticism begin”

  1. Carol Judge October 24, 2010 at 10:38 am #

    Katie, I think things will come in time and b/4 you know it the compliments will start to roll in. Good Luck.

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