Newspaper Page Text
PAGE 4B
Create the brown lunch for child *
W begin ho time can for again? believe school Just it to is a
few more days to pick up
any last minute school sup¬
plies and get things organ¬
ized for the Monday morn¬
ing mad dash.
If your child will be
bringing his or her lunch
from home, do not forget to
do a liftle planning now to
avoid any frantic lunch box
packing.
Instead of reaching for
the plethora of pre-pack¬
aged, individually wrapped
lunch items, why not consid¬
er a more homemade
approach? With a little plan¬
ning, you can throw together
a terrific lunch for you or
your child in as little as 10
or 15 minutes.
Making creative and
healthy lunches at 6 in the
morning is a daunting task.
Your best strategy is to make
lunches the night before. Try
to get your kids in on the
act.
Kindergartners can help
by putting items inside their
lunch box, and by the time
they’re 9 or 10, they can eas¬
ily make their own lunch —
perhaps with some supervi¬
sion so they don’t pack only
dessert. Try to get out of the
habit of always packing
sweets. Instead, let fruit or
raisins act as dessert.
Young children always
appreciate notes from mom
rr Crossword
ACROSS
1 Tibetan monk
5 “—& Order:
Criminal
Intent”
8 Imperfection
12 Opposite of
“sustain,” in a
courtroom
14 Highway
division
15 Octopus’arm
16 Bits and
pieces
17 Saute
18 Persian Gulf
state
20 Ill-deserved
23 Kelly or
Rayburn
24 Authentic
25 Spirally plant
stem
28 “Platoon”
locale
29 Surpass
30 Filch from
32 Lease
signatories
34 Corrupt
35 Therefore
36 Supermarket
section
37 Part of RAM
40 Hostel
41 Fat
42 “Enoch
Arden” poet
47 Verbal
48 Climbing the
fort walls?
© 2008 King Features Synd., Inc.
M 3 1 S H 1 NM3 s a 3
3 a v v o s all V a o
N O S A N N 3 m a V 1
N N t s s 3 0 O V
3 1 3 1 V O O a 3
3 1 I A S 1 N V N 3 1
8 o a o a l n omw V N
1 I H a N 3 1 1 V 3 a
3 N 3 0 3 n a N n
1 V M n X A a d
s 1 a QM3 1 0 V ± N 3 1
3 N V n a a 3 A o
M V 1 SIaa V 1 V 1A1 V 1
FORSYTH COUNTY NEWS Friday, August 8,2008
Adlen
Robinson )
m I
COLUMNIST
or dad, or just a reminder
note about an afternoon
activity or upcoming event.
Any connection your child
feels from the home front
will fuel the rest of the day.
There are numerous plas¬
tic containers that are per¬
fect for lunch boxes or bags.
Choose some small plastic
containers for dips, hummus,
salad dressings, etc. A ther¬
mos can hold an ice cold
beverage as well as piping
hot soup or macaroni and
cheese. Remember to
include a napkin and a wet
wipe in your child’s lunch.
Most children also appre¬
ciate variety, and may prefer
smaller portions of many
things, rather than larger
portions of one or two items.
Suggestions for lunch
boxes
Cubes of ham, turkey,
roast beef or other favorite
lunch meat
Cubes of cheese (pro
volone, Monterey jack,
Cheddar, Swiss)
Olives (black and green)
Pickles
Nuts, raisins, dried fruit
Rice cakes
12 15 1 2 3 L“ 4 13 5 ■ a 8 16 14 9 10 11
18 19
20 21 22 ■23
24 26 27
28 ■LIZ ~_w 30 31
32 33
35 JP--
37 38 39
41 42 43 44 45 46
47 48
49 50 51
49 Kathryn of 5
Across
50 To the —
degree
51 Leftovers
recipe
DOWN
1 Realtor’s
offering
2 “Hail!”
3 Chaps
4 Wily
5 Linus’ sister
6 Every iota
7 Time off, for
many
8 Bouquet
IN THE KITCHEN
Whole-wheat crackers,
goldfish crackers
Pita chips
Bread sticks
Fruit (sliced or cut up)
Vegetables for dipping
and dip (carrots, celery,
cherry tomatoes, broccoli
florets, cauliflower, red pep¬
per strips)
Boiled eggs
Soups
Yogurt, applesauce, pud¬
ding
Jell-0
Mini-bagels with cinna¬
mon cream cheese
Granola bars
Vanilla wafers, animal
crackers, fig bars, graham
crackers
Leftovers (pizza, pasta,
chicken drumsticks)
Try using hummus
instead of mayonnaise in
your sandwiches, or use it as
a delicious dip for fresh veg¬
etables. You can customize
the hummus for your own
taste, adding sun dried toma¬
toes, roasted red peppers,
olives, etc.
Hummus
2 garlic cloves
1 teaspoon salt
2 (1-pound 3-ounce) cans
chick-peas, drained and
rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon
juice, or to taste
1/4 cup olive oil, or to
component
9 “Doctor
Zhivago”
10 Opposed to
11 Into the
sunset
13 Exceptional
19 Destroy
20 Coffee-shop
vessel
21 Tidy
22 Lord’s wife
23 Reach
25 Wolfram
26 Rainbow
27 Just hang
about
29 Galley tools
taste
1/2 cup water
Pita bread, pita chips or
any cracker and/or fresh
vegetables for dipping
On a cutting board mince
and mash the garlic to a
paste with the salt. In a food
processor puree the chick¬
peas with the garlic paste,
the tahini, the lemon juice,
1/4 cup of the oil, and 1/2
cup water, scraping down
the sides, until the hummus
is smooth and add salt to
taste. Add water, if neces¬
sary, to thin the hummus to
the desired consistency and
transfer the hummus to a
bowl.
Boiled eggs are perfect
lunch box food. Just do not
overcook and remember to
plunge them into ice water
when they are finished cook¬
ing.
Perfect hard-boiled eggs
12 large eggs
Place the eggs in a
saucepan. Cover eggs with
cold water and bring to a
boil over high heat. Remove
the pan from the heat, cover,
and let sit for 14 minutes.
Rinse the eggs in a colander
with cold water until cool
enough to handle (two or
three minutes). Tap each egg
gently all over against the
counter. Roll the eggs gently
back and forth. Begin peel¬
ing from the wider end of
the egg. The shell should
easily come off.
• • •
Classic egg salad
12 large eggs, cooked
according boifed to perfect hard
eggs recipe, and
peeled and chopped finely
1/2 medium Vidalia
onion, finely minced
forsythnews yy —J Powered by Forsyth County's most •com trusted team.
news
iirlSgjfeS r,
!
.m
* *>*•>
l ,' 'pi
m The Forsyth News web i
V V, i\ site offers the most
i ■*+ extensive searchable
^ m * database for restaurants
If*** F in the Forsyth area.
It comes search equipped engine that with
a
s makes finding the
s * .
click perfect away! restaurant just a
Everything fingertips... you need Find is ;
at your
that special place to
/ take your family, have a
late night meal, or the
best desserts and coffee
in town!
4,. ■ ! forsythnews
•com 0 "rawiw im* aoo *7
O ^
M ____“*■* f Sfm.ut
***«»«■*,
Coma** | | m Wraiottnian. } Yaw
[ :*****-' i' SfiJ—
CA f
aj
f : , p ■ * ra *n<*uis« S
DIMM
•«« as?** sas****-
A.i
; fcr/Crt* S5SL, ■l
ns* Smms$ &i$Esr U
3 ***
f * iorsvthNews PI
ffChMk |5f?I *•*«**«» ftiESBBS com
.
! *'•»<*<* OtmrnXv, S5£*“
f nOWUBOK 0, *******. ‘•"wswlwm
si : <wtiST—~ 'SO;
wivuiforsy i
31 Hive denizen
33 Thread
transporter
34 Old 45s, e.g.
36 Kournikova
of tennis
37 Lotion
additive
38 Singer Vikki
39 Grouch
40 Pad of the
foot?
43 Superlative
suffix
44 Perched
45 Praise in
verse
46 Fresh
1 stalk celery (with
leaves), finely minced
1/2 cup mayonnaise
2 tablespoons chopped
fresh dill
2 tablespoons whole
grain mustard
1 tablespoons plus 1 tea¬
spoon freshly squeezed
lemon juice
2 teaspoons kosher salt '
Freshly ground black
pepper
In a large bowl, mix
together the chopped eggs,
onion, celery, mayonnaise,
dill, mustard, lemon juice
and salt.
Add the eggs to the may¬
onnaise mixture and gently
mix them together. Season
with pepper to taste. Use in
sandwiches, with lettuce and
tomatoes, or in a salad.
Attention fellow choco
holics:
These cookies are simple
and oh-so-satisfying.
Ultimate chocolate drop
cookies
1/2 cup (1 stick) unsalted
butter
4 ounces unsweetened
chocolate, chopped
4 ounces semisweet
chocolate, chopped
1 cup packed light brown
sugar
1 1/2 cups granulated
sugar
1 teaspoon pure vanilla
extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup unsweetned
cocoa powder
1 teaspoon ground cinna
mon
1/2 teaspoon salt
11 ounces (1 bag) semi¬
sweet chocolate chunks
Position racks in the
lower and upper third of the
oven and preheat to 325 W
degrees.
Put the butter and the
unsweetened and semisweet
chocolates in a medium O ••
microwave-safe bowl. Heat
at 50 percent power in the
microwave until soft, about
three or four minutes. Stir
and heat again until melted,
up to two minutes more. Stic
the light brown and granu¬
lated sugars and vanilla into
the chocolate mixture. Add 1
the eggs and buttermilk and
beat vigorously until thick
and glossy.
In another bowl, whisk
the flour, cocoa, cinnamon
and salt together. Add the *
dry ingredients to the wet ■t
and stir until just mixed. Stir
in chocolate chunks.
Drop the batter in heap¬
ing tablespoons onto baking
sheets which have been lined
with parchment paper. Space
the cookies about 2-inches
apart. Bake until the cookies
set but still soft on the
inside, 12 to 15 minutes.
Cool cookies on the bak-J
ing sheet for five minutes,
then transfer to a rack to
cool completely. i I
Store cookies in a tightly
sealed container at room
temperature for up to a
week.
Adlen Robinson's Food col¬
umn is published in every
Friday’s newspaper. Adlen’s
“Home Matters ” column is
published in the Lifestyles sec¬
tion of Sunday's newspaper. As
always, Adlen welcomes read¬
er tips, suggestions and com¬
ments. Please e-mail her at
contact@adlenrobinson.com
or write to her at the newspa¬
per. Visit her Web site
www.adlenrobinson.com for
more columns and recipes.