As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.
I am ashamed. With 105 teachers getting their pink slips from GUSD, and K through 3rd grade class sizes increasing, I was one of only 4 parents of children from our school who showed up at the walk to GUSD this afternoon, May 4, 2010. There were more teachers at the walk than parents, and that’s a shame. Our children need their teachers, especially the young ones. Classrooms are already splitting at the seams, and yet, five more children are to be added to each class this September. Right now, my child has 22 children – with an additional 5, that will be 27. In 1996, the California legislature passed SB 1777, a reform measure aimed at cutting class size in the early school grades from what had been an average of 29 students to a maximum of 20. As a result, our students have had higher test scores, and … Continue reading →
Spane had a new haircut and I had a package of mild Italian sausages in my freezer on Saturday. In a moment of inspiration, I decided that I would make my girl friend Biba’s Mom’s recipe for Biscuits and Gravy. John, always here on Sunday morning with Maria, Spane and I, also suggested eggs. Biscuits have always been an issue for me – they would turn out more like crackers than fluffy biscuits, but I finally found a recipe that worked. I had tried using my fingers, but the fat always melted. When I made Fresh Blueberry Muffin Breakfast Cake I learned that I did not have to laborously use a fork to mix the fat and dry ingredients, I could use a food processor instead. Wow! Who knew? So, when I saw the recipe and it said to quickly mix the fat and flour with your fingers, so … Continue reading →