Archive   |   January, 2010

post off: what do your kids eat for lunch?

schoollunch

“The eggs had been cooked in a factory in Minnesota,” Ed Bruske writes, “then shipped frozen in six-pound plastic bags to the District of Columbia. Getting them to the breakfast line where they could be served to the approximately 150 students who participate in the school’s breakfast program was a simple matter of dumping the frozen eggs out of their bags and into stainless pans, then heating them in the kitchen’s commercial steamer.” The excerpt is from grist.org, the second installment in a six-part feature on D.C. school lunches and what “fresh cooked” really means. Bruske describes food that is often pre-cooked and shipped from far away. (Another interesting article from a few years back, this one on attempted reform of school lunches in Berkeley, is available at The New Yorker, but a subscription is required.) Do your kids eat school food? What is it like? — Mary T.

style with a purpose: index chopping boards

momaboards
The MoMA Store is a treasure trove of great jewelry and stationery, but I never thought it would be my new go-to for cool kitchen accessories! I love these polypropylene Index Chopping Boards by Damian Evans ($85 for nonmembers, $76.50 for members). Their artful design smartly helps you avoid cross-contamination by color coding, and they tuck away in a slim folder that leaves plenty of counter space open. — Katie D.

Related: Epicurean cutting boards

decorating trends for 2010: any predictions?

Vmoldings
gustavian

So we’re well into January, but we can’t pass up a look at Manhattan interior designer Christopher Hyland‘s predictions for decorating trends for 2010. Here’s his list as we received it:

1. An increasingly creative use of seemingly incongruous elements such as sheets of studded metal over plastic or in tandem with silk damask as wall panels
2. Metal tubing in lieu of turned wood as feet, legs and arms of furniture
3. Sculptural forms inspired by nature such as tree trunks and the human body reinterpreted as abstract plaster shapes that may be used for architectural/sculptural effect, perhaps dividing a room, diverting traffic, providing lighting or a meeting point
4. A shift in perception — smaller rooms are just as desirable as wide open spaces
5. Couches with higher backs
6. A good, long look at African style, colors, artifacts and art
7. Painted furniture rather than the ubiquitous, heavy and ponderous brown furniture, however modern the form might be
8. Materials traditionally used on the exterior of a home now being used on the interior
9. A re-discovery of moldings
10. Frosted glass
11. Family memorials, plaques, quotes, etc. as decoration and works of art in both residential and public spaces
12. 18th Century Gustavian design
13. “Millennium” (beyond modern) incorporates the cutting edge with the rustic, rural and country
14. Alternative energy: i.e. solar, thermal, wind
15. Vegetable gardens

What do you think? To be honest, we’re not entirely sure we understand all of it. (“Beyond modern”? Vegetable gardens = decor?) Number 9 intrigues us, though, because we noticed that folks who discussed the TV show V on Twitter kept mentioning the wonderful moldings at the home of characters played by Morris Chestnut and Lourdes Benedicto, above (direct your attention to the walls behind them). We’ve also just noticed this article on solar shingles. As for number 4, well, that’s fortunate for most of us!

Gustavian sofa via 1stdibs.com; V photos via IMDB

real life test kitchen: sprinkle cookie bars

sprinklebars

This past Halloween, like every year, my daughters picked out all the Almond Joys and Mounds from their candy score and gladly handed them over to me. So when my mother-in-law invited them to help her make cookies from an old, kid-friendly recipe — one that calls for both coconut and nuts — I figured they’d have fun but turn up their little noses at first taste. I couldn’t have been more wrong! We’ve already made these at home, and my youngest is begging for more. Seems like an old favorite is destined to become our new favorite. — Sarah L.

Sprinkle Cookie Bars

1 stick margarine (this was written “Oleo” in my mother-in-law’s recipe; told you it was old)
1 cup graham cracker crumbs
13 1/2 oz. coconut flakes
6 oz. chocolate chips
6 oz. butterscotch chips
3/4 cup chopped pecans
1 can sweetened condensed milk

Preheat oven to 350 degrees. Melt margarine in 9″x13″ pan. (I just put the margarine and pan in the oven while it preheats to melt it.) Sprinkle graham cracker crumbs over the melted margazine, followed by remaining ingredients, sprinkled in layers. Drizzle sweetened condensed milk over the top. Bake at 350 degrees for 30 minutes. Let cool, then cut into 1.5” squares. (It’s like six layers of sugar on top of margarine. Trust me, a small square is plenty. And if not, there’s always seconds.) Store in tightly covered container.

cleaning green with original spaghetti scrub

spaghettiscrub
I try to take little steps each day toward living a greener life. Original Spaghetti Scrub by Goodbye Detergent! is going to be my next step. The eco-friendly scrubber consists of natural abrasives made from corn cobs and peach pits that reduce the need for harsh detergents. Plus, they dry quickly and completely so there’s never a stinky or moldy sponge in your sink. Pick up a package of two for $8.95 at Crate and Barrel. — Erica P.