Wow, what a long day. I gotta think back hard to this morning!!
I arrived at work and joined my coworker for a drive to the elementary school where we were working a reception. We didn’t have many details about what to expect.
When we arrived, Jim, a supervisor and chef in child nutrition, told me I was running the show!! We had a looooong list of foods to prepare – plus set up and decor and only about TWO HOURS to pull it all off!! The snow days had left less preparation than ideal.
First step: don a hairnet
Begin to lay things out..
Roll up flat-out wraps
Cook marsala sauce
Jim, Lisa and I worked nonstop until showtime and it turned out to be a really pretty event for…..Joy Jenkins, the Northwest Region Teacher Of The Year! I could tell by all the emotions in the room that she is quite a rockstar teacher 🙂
Here’s a list of the foods that we served (which I had already conveniently typed up because I had to do a plan around an event for my internship checklist!)
- Assorted deli meat tray
- Warm rolls (Herb, Poppyseed, Sesame, Plain)
- Mustard and Mayonnaise
- Assorted cheeses and crackers (pepperjack, Colby, havarti dill and cheddar with Triscuits and Wheat Thins)
- Vegetable platter (celery, carrot, broc, cauliflower, olives, pickles) with homemade ranch dip
- Mixed nuts
- Chicken poppers
- Mini quiche
- BBQ meatballs
- Chicken marsala with fettuccini
- Hot dog in a buns
- Fresh fruit tray (kiwi, strawberries, raspberries, grapes, cantaloupe, pineapple)
- Finger sandwich pinwheels (3 kinds – red pepper, provolone + turkey, cheese spread + salami, cheese and ham)
- Assorted cookies and pastries
- Pink Punch
- Coffee + hot chocolate
- Chocolate spoons
- Congrats cake
[And if you’re wondering, no this was not all cafeteria food and this was not the planned school lunch menu for the day! The child nutrition dept. is also the school catering dept and Jim does a fantastic job coming up with menus and recipes 🙂 ]
Loved Lisa’s touch of the flowers throughout instead of in a vase 🙂
I really LOVE catering. The food as artwork, the displays, watching people oodle at the food choices.
But I really do not love having to wait to the very end to eat. I was Starving with a capital S when noon rolled around and everyone had left and all the kids had passed through the cafeteria. Luckily we had lots of food left!
I employed "pick your battle" strategy and had some of what I wanted most: marsala + noodles, a bratwurst (added item), a huge pile of veggies, 4 pinewheel rollups, a crack, 3 tastes of cheese, a cookie and a small end piece of that cake!!
And mmmmmmm fruit! I thought to put it in a cup so I could leave room on my plate for cake 🙂
My coworkers gave me a hard time about eating the cake, but I don’t think they know that I LIVE for FROSTING! I went back for one more small rectangle – so two small = one average (see below on this detail).
Lisa and I each enjoyed a chocolate spoon while cleaning up!
I got in a lot of exercise today – swept the whole cafeteria myself!
However, not an hour later I realized how OFF I felt. I didn’t feel like I ate that much sugar, but I felt all the classic effects of too much: woozy, lethargic, couldn’t focus. It was nuts and I do not want to eat cake again! Gimme vegetables.
Clearly another sign I probably ate too much (but again, I didn’t feel like I did! I think my body is just off sugar or something?) was that I didn’t really want to eat all afternoon. No hunger for a snack what-so-ever.
I had planned on taking today off of exercise anyways, so it was good timing to feel kind of blah.
Matt and I had to walk to the grocery store for an egg to put into dinner, so the 20 minutes outside actually did make me feel better.
We walked in the RAIN for that egg!!
Thanks to Foodbuzz‘s Tastemaker Program, we had a coupon for that egg too!
A tastemaker taste of Eggland’s Best. According to the materials that joined my coupon:
"The Best Just Got Better"
Compared to regular eggs, Eggland’s Best contains
- 4 times the Vitamin D
- 75% more Vitamin B12
- 10% more Riboflavin
- 50% more Vitamin A
- 25% less saturated fat
- 3X the omega-3s
That’s a pretty nutritious egg!
Tonight was another one of Matt’s Husband Soups (he was assigned to cook a soup once a week while I’m interning)
Hot + Sour Tofu Soup
Tonight’s soup came from this cookbook, which we bought at Barnes & Noble in 2005 when we moved into our first apt. It’s a great one and the recipes really are very easy:
can can’t read that!
The soup was awesome. We didn’t have corn starch (or arrowroot) so he thickened it with AP flour instead and it worked really well. I cannot believe how much this tasted like a real hot + sour soup!! And the big chunks of tofu were incredible. I don’t know why they say tofu has a bad texture – the texture is my favorite part!!! Topped with some sriratcha…
I put a cherry in my water to match my cherry blossom bowl!
We are actually expecting ICE again tomorrow!!! CA-RAZY! And I didn’t get much sleep last night because Matt was at a homebrew club meeting and came home late, so I’m going up to read in bed now and hopefully fall asleep before 9:00.