Move over protein we need to make room for broccoli, spinach, kale, bok choy, soy beans, pinto beans, black beans, tofu, nuts and more. These foods include vitamin A, C, Phosphorus, Potassium, Calcium and others. The secret is COLORS. If the plate is mostly in the white-beige-brown spectrum these nutrients are missing and  FHC ​and Trix are not what I am talking about.  I was surprised this Spring as I read nutrient intake analysis from ages 16-32. I will be posting a series of articles focusing on one vegetable or fruit that adds a punch to the diet. Check out the Just Vegetables section soon!

Think hard! It is a lot of work but it can be a lot of fun. We never do enough planning so everyone works until they are dead and then some of us keep doing it over and over again. A lesson that non Food Service professionals must know right away is that the return on investment is very low in the food industry. Successful food fundraisers get all the food donated and all the labor and kitchen facilities are free. Then you do get to keep all your raise. In a perfect world busy people doing good might want to set their plans in motion about 6-9 months before the date. Doing it more than once* or once a year is a great way to get experience. In our area the Knights of Columbus Pancake Breakfasts at San Carlos and Madonna Del Sasso Churches are legend as is the Menudo Breakfasts of the women's group at Cristo Rey Church. There are many other great groups out there, volunteer to work along side some successful events and pay attention. The fellowship and learning what it takes to make a lot of food in a short time is as important to me as the money raised. The pictures included are not fundraisers but events that students I have had did in the community.

 *check with the health department, if you do 4 or less events a year you don't need a permit--yet I would make sure some of the workers have food handler cards it is only $9.95 with us and good for 3 years!.

You might have noticed that the slide show is from our anniversary trip to Italy. The food was wonderful. The one thing I have added to my kitchen is making fresh vinaigrettes. It is really easy, 1 part olive oil, 1 part water and one part vinegar (wine or balsamic or a combination) plus a few leaves of fresh oregano, fresh thyme and fresh basil. I am playing around with the amounts of each spice. The spice proportion was 1 basil leaf per tablespoon of olive oil with an equal amount of oregano and thyme. I also add garlic cloves sometimes.  

Your invited to this section to talk about anything quantity. Let's set it at cooking for 15 or more. Buen Provecho, Elsa