Eating Reruns: How To Cook For Kids

In todays Dallas Morning News there is an article about the little leaguers at Dave Andres Ballpark in Old East Dallas and their big leaguer helpers at the Texas Rangers Foundation.  It reminded me of a story I wrote about how the Dave Andres Ballpark came to be back in September 2008.

It was the first story in the "How To Cook" series.  You can read it here:  How To Cook For Kids.

How To Cook For The Guest

I read the same book twice this summer. Danny Meyer’s, “Setting the Table, The Transforming Power of Hospitality in Business” (an autographed copy no less) was a gift from the manager of Gramercy Tavern  as Sevy and I left one evening. We didn't know him, he didn't know who we were, we had only mentioned how hospitable we thought all the Meyer clan of restaurants were.  At the time I didn’t realize the core truth of the gift was what was enclosed within the covers. It’s a clearly stated vision of how empowering your organization with the key concepts of hospitality creates "excellence, success, good will and soul" for all stakeholders in a business - and he’s not just talking restaurants and hotels here.

Many of us in the restaurant industry are well familiar with the tenets of hospitality, it’s easy to think that we already know all the how’s and the why’s. But which of us cannot refine how we operate each day within our organization - especially in today's business climate? I’m just saying that this book provided a wealth of ideas for Sevy and I to apply to our own business, in our own manner - reading the book empowered us to do this. A week after returning from NYC we ordered 4 more copies of the book from Amazon.com for our managers to read.

The definition of hospitality, a noun, is: 1. the friendly reception and treatment of guests or strangers. 2. the quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way. Mr. Meyer’s definition of empowered hospitality turns this in to a verb. It is actions or behaviors towards your staff, guests, community, suppliers and investors in a warm, friendly, generous way - it goes beyond welcoming the guest at the door, serving the food they order and presenting a check. But like most policies that succeed, it has to start at the top.

There is a Dallas link in this book, Mr. Meyer recounts a dinner with Stanley Marcus who gave him some excellent advice. I could share this, and more, since I’ve read the thing (did I mention, twice?).  But truly, Mr. Meyer deserves every penny of royalties he gets off of this business guide. So I’m not going to give away his secrets, I’m only going to recommend that if you own a business - any kind of business at all - there’s something in here that will help you see how to improve.

How To Score A Goal In Service (World Cup Version)

Service is kind of like a soccer match - it's full of opportunities to score, and misses.  A few months ago I took Sister for her first visit to one of my favorite restaurants, I knew she'd love it and I was right.  We had a good server, in all respects technically good.  But during the appetizer portion of our meal, as we were faux fighting over the last deep fried asparagus spear (while the waiter laughed along with us) the damn thing flipped from both our forks and landed on the floor.  Awwww.  Completely our fault, granted, but an opportunity for the restaurant to make the goal........and missed.  The waiter simply laughed at the little guy on the floor, picked him up and that was the end. 

Now imagine if he had taken that situation, and gone back into the kitchen to get one more spear, just one, to present to us to "settle" our competition over who was going to get it.  Score. 

Tonight at Torchy's Taco's I had a manager score a goal off of a foul.  Twenty minutes after placing my to-go order, after people behind me in line were almost finished eating, they discovered my ticket was lost in the kitchen - no food started.  OK - first let me say they've been open for FOUR DAYS, so this is not the situation to be angry about.  But I wanted to see what the manager would do, so after requesting her and explaining reasonably the situation, Ms. Manager Kate delivered the points. 

I'd ordered 6 tacos and Kate gave me coupons for 6 free ones for future visits.  I'd ordered their deep-fried chocolate chip cookie balls (3 to an order) for three 15 year old girls, Kate gave me 3 more.  And the dude with the awesomely tatooed arms (best elbow I've ever seen done, IJS) sent me home with all three flavors of their brownies. (We are currently buzzing on sugar here, just sayin').

So yes, not all service scores a goal.  But I'm glad I gave Torchy's a chance to kick a penalty shot, because they delivered.  Missed goal or not, I'll be back.  Welcome, Torchy's, to our neighborhood.

Cooking For Success in DISD

Yeah, duh, if you've been reading this blog you'd know that I'm thrilled about the news of success in DISD.  Not that news, the news that Chef Brad Trudeau, Director of Production and Procurement is heading to the White House to help Michelle Obama figure out a better diet for school kids.  He, along with hundreds of chefs, school nutritionists and others are promoting "Chefs Move To Schools", which by its description sounds very much like the Days of Taste program held every year at the Dallas Farmers' Market. 

By bringing in chefs (and food producers) to talk to kids, and helping them find a way to make that food taste good, they are changing the impression kids have of fresh vegetables, and any mom knows that's half the battle.  One interesting addition to the First Lady's program is teaching the parents how to prepare fresh vegetables that the kids will like via cooking classes up at school.  I cannot tell you how many children participate in Days of Taste who have either, 1) never tasted most of the vegetables found in the market, or 2) a negative impression of how they taste.  Let's change that, shall we?

Brad Trudeau participates in Days of Taste, the picture above is from two years ago when he talked to the kids of Kramer Elementary (rated Academically Exemplary this year, applause) about the food they eat.  I remember him as a patient, quiet man who enjoyed answering the wacky questions 4th graders can sometimes come up with. 

Congratulations Brad - and remember, don't stop until every school has a salad bar!

How To Cook Disenfranchisement

There seems to be many, many recipes as evidenced by news this morning that a state judge has turned over Denton County's vote to become wet, held last May and approved by a majority of voters.  A similar thing happened a few years ago in Dallas (but before we got to vote on it) when a state judge threw out a (certified) Dallas petition seeking a modified wet change in a JP district.  And with the new petition to become modified wet, I've been advising, "Don't hold your breath", even while record numbers have signed to change the current laws in the City of Dallas.

Because it really doesn't matter what the voters want in this issue.  If you look at the Denton case, the lawsuit to overturn the vote was funded by the City of Frisco.  And if you look at the Dallas petition from two years ago, our county commissioners refused to hold the vote or fight the state judge's ruling.  And not one city council person has come out to state that they think changing Dallas to modified wet would be good for Dallas - in fact at the Zoo event last week one emphatically was against it.   Go ahead, poll them, I bet you'll find the majority either don't want change or are completely apathetic to the issue.

So you end up with a bunch of citizens who repeatedly sign a petition to allow a vote to change a law.  Each time it's shot down by the political bodies who (for a variety of reasons) find ways to not change the law.  So I guess my question is, if the majority of people want change, but are blocked from voting on it (or their vote is thrown out) over and over again, who is really the disenfranchised?

Sounds like a good reason for a party, a disenfranchised Tea/Coffee/Martini Party.

Culinary Institute of America Cooks Satisfaction in San Antonio

In the early 1980's Jim worked at Cafe Pacific, it exposed him to a new level of food and helped him decide that his career needed a more formal education (thank you Jack Knox).  So at the "late" age of 26 he enrolled in the Culinary Institute of America, requiring a two year commitment to living around Poughkeepsie/Hyde Park, New York.  Back then most of the top culinary schools in the U.S. were either on the left coast or the right, and for those in the middle it required moving to one or the other sides of the country.

I was not enrolled, I just hung out and listened, drank beers with the group at Augie's, (occasionally) snuck into the school Cafeteria, and participated where possible (basketball cheerleader chant:  Mirepoix, Mirepoix, Roux, Roux, Roux.  Chop 'em up, Dice 'em up, Throw them in the stew!).   It is a group-based educational process, and Jim's two-year group was an amazing mix of people from around the states and the world, they spent more than just classtime together.  I like to say we "took big bites of life", we were poor but managed to travel, to enjoy and explore food and life together.

For those not familiar with the educational process by which this school trains their students, I could recommend a great book that details the expectations and sacrifice it takes to earn a degree from this institution.   It was (back then) a mix of old-school "hands on" European apprenticeship (up at 4 am) with modern educational techniques, textbooks, tests.  But also stressed with the classical learning was the training to see food as an art form, visually and flavorfully, and to keep innovating the shape of that form.  They strive to teach the love of the art, as well as master the technique of the art.

Word came last night via Lucian LaBarba that there is a new branch of the CIA now open in San Antonio.  Financed by a very large ($35 million) donation from a SA gentleman, Christopher Goldsbury wanted to take the "This stuff's made in New York City!" chant to a new level.   His four year campaign finally convinced the school that the city of San Antonio could well represent the Center of Foods of the Americas.  His donation helped finance the San Antonio site (which currently has a 30 week program), establish a program of Latin Food studies at the Hyde Park campus, and provides full 2 and 4 year scholarships for those who finish in the top of their San Antonio class to continue their studies in Hyde Park. Longer term plans for the SA campus is for expansion into a degreed program for it's students.

I wonder if they know their initials, SACIA translates from Spanish, "satisfies" or "to satisfy"?  How fitting.  According to their website,

Located at the gateway to Latin America, the CIA, San Antonio attracts a unique blend of students: future chefs, food lovers, and established culinary leaders. Through educational programs our goal is to elevate Latin American cuisine to its rightful place among great cuisines of the world.

Set among restored 19th century buildings once part of the Pearl Brewery, the CIA, San Antonio campus is as diverse as the culinary world itself. Located on the San Antonio River just north of downtown, the 20-acre Pearl Brewery site is developing into a exciting center that will be filled with cafés, schools, lofts, services, and events. The CIA classrooms and kitchens are state-of-the-art, dedicated to real-world experiences, creating an ideal setting for learning.

A strong Dallas link to the CIA is former restaurateur/chef (and now Associate VP of the Culinary Institute of America) Dr. Victor Gielisse, C.M.C, C.H.E..  Many Dallasites remember Victor's restaurant, Actuelle, a 5 star world-class restaurant he owned with his wife, Kathryn and partner Clive O'Donoghue back in the late 1980's.   Both of his cook books, Cuisine Actuelle (by Victor) and In Good Taste, A Contemporary Approach to Cooking (co-authored with Kathryn and Mary E. Kimbrough) are in The Collection.  Hey Victor, old buddy, we've got lots of interested students here for the school, as well as some excellent scholarship opportunities - let us help get the word out!

With over 35 chef graduates from the CIA in the Dallas area, what a fun time we could have!   Road trip on 281 anyone?

How To Cook Disclosure

I walk a fine line with what I will and won't post on this site, it's become part creative writing experiment, part food business information and yes, part marketing for the business - not unlike cookbooks that are published by food producers, equipment makers, retailers and in olden days, radio shows.  I have a few in the Collection:  a S. S. Kresge book of 50 recipes for marshmallows ("Marshamallows are delicious, appetizing and unusually wholesome"), a Jell-O recipe book by Jack Benny and Mary Livingstone, whose Jell-O Radio Hour was sponsored by the food producer back in 1937.  There are many more examples, currently the Williams Sonoma cook books are sold in several stores, and are respected and purchased by many home cooks.

My hope is that readers find this blog credible enough to return here to read more, which requires keeping an eye on the quality of what is posted.  Likewise, hopefully it creates an interest in what we offer at the restaurant, and Hubby knows that requires keeping an eye on the quality of the guest's experience.  And while I try to tell it like it is, I work within the confines of my "food life" of friendships, business relationships and information that can't or won't be disclosed, which is why you won't find restaurant reviews here or information overheard at events.  Not only would it be disingenuous for me to tattle or downgrade a competitor, it is also perhaps disingenuous not to include this information, either way it impacts the credibility of what you might read here. 

But I think there is an interest in how people in the hospitality industry really conduct their lives, because in some ways it's a been glamorized, dramatized and self-aggrandized to the extent that people are beginning to recognize that artificial flavoring has been added.   This isn't the real lives most of us live, we see each other at charity events and occasionally at each others places of business, a few of us have worked together before and have formed close family ties.  And sometimes we even get to take awesome work-vacations together.   Even though we are competitors daily, we also enjoy tasting each others successes, so I choose to leave the bad stuff out of my blog, and revel in the good news (as she throws those 3rd quarter state tax receipt reports in the trash).

It's more of a life than I ever thought I'd enjoy, and I'm thankful every day that I have this opportunity.  If by not challenging or disclosing negative information makes this less of a news source and more of a marketing source, so be it.  It was never intended to be either, really.  And so in the interest of full disclosure, I should probably warn anyone who continues to read this blog:

I'm trying to sell you something good.

How To Cook - Dallas Food

"What is Dallas food?" is a question that has been knocking around my head for quite some time, and certainly it means different things to different people.  Perhaps it is a favorite dish from a restaurant, or a recipe that typifies a specific era.  Maybe it's a dish your Bubbie cooked every year for the holidays, or one you taught yourself while growing up in Dallas. 

In Dallas Is Cooking, by Renie Steves, Caroline Rose Hunt's foreword lists the restaurants she remembers from the 1930's and 1940's

"To be assured of fresh fish, we went to Vincent's Seafood Restaurant, which was established in 1898 at 101 S. Poydras Street.  They brought their fish packed in ice by truck from the Gulf of Mexico; there was no plane service in those days.  Their cole slaw was wonderful.  I wish I had the recipe."

 as well as what was occurring in the current restaurant scene (1992):

"many different ethnic groups have settled in Dallas bringing their distinctive types of food and the peoples to appreciate them.  Dallas is famous not only for the diversity of its cuisine, but also for the creativity and quality."

I grew up outside, in DamYankee territory on the 1947 map of Dallas, and after moving here in the early 1980's tasted my first Red Velvet cake, Tex-Mex, and Pimento cheese spread.  I remember going to dinner at Stephen Pyle's Routh Street Cafe right before my (then) boyfriend was leaving for a year of culinary school and having the Tornedoes of Beef, each twin tenderloin dressed with a puree of either red or yellow peppers.  Or having business lunches at the former Agnew's up on the tollway when Dean Fearing was between Mansion gigs, at the beginning of Southwest cuisine's explosive popularity.

But several of us "DamYankees" have moved here in the last half century, and part of us has influenced what Dallas food has become, from relaxing liquor licensing in the 1970's to allow for more individual restaurants, to adding beans to chili, to helping the metroplex expand to it's multi-suburb neighborhoods.  And this movement of people to Dallas has over the years combined with other food influences to become the historical crust of Dallas' food pie.

My hobby of collecting historical cook books has taken a life of it's own, because I'm searching for the answer to "what is Dallas food?" and I know part of the answer must lie within.  We can't change history, we can only choose to ignore it, and in ignoring our past aren't we permitting the future to forget our todays as well?

So in the spirit of the holidays, I ask you to share.  What does Dallas food mean to you?

How To Cook A Great Casserole, And Then How To Burn It

One of the things I've loved about 13 years involvement in public school is the interesting mix of ingredients. Every year it varies ever so slightly, teachers retire, new students transfer in, but the basic mix of our neighborhood school is the comfort food we crave. It provides our annual parades, theater, Friday night football games, a cycle by which we measure our alliance to our community. Everything and everyone is mixed up into one container, baked, and the delicious dish that emerges is a cohesive mass of delicate and exotic flavors.

Our recipe is not for all, I've learned to accept that not everyone wants a taste of this dish. Hey, I'm someone who doesn't eat seafood or fish so I get it. But when we talk about the recipes that would make Dallas a better city, education always seems to be a core ingredient to success. And we must acknowledge to make education in our city great requires more than just a private option, we must bring up our public schools.

So the Hillcrest community was thrilled when the Academic Success Program was introduced at the school two years ago. We all signed contracts agreeing to abide by the requirements of the program, attend parents/student group meetings, help our kids fill out the required forms, and in general, do whatever the wonderful Ms. Smith asked of us. Yes, we all knew this was a program whose primary (but not only) goal was to get students who were economically disadvantaged and potential first-time collegians into very good universities. And yes, some of the students in the program did not fit one or both of those classification, but all of the kids who participated, well they have been friends, classmates, academic competitors with each other for years, and have thrived on the challenge.

And here's the really important part - no student who wanted to work to participate in this program was left out. No one. Because it was at it's core a SELF-WORK program. The students had the expectation of achieving the goals set out on their timeline, from good grades, to letters of recommendation to transcripts, to applications to the FAFSA. For those kids without parental resources to navigate the complexities, ASP provided a more hands-on resource for them. And while located in one of Dallas' wealthiest neighborhoods, Hillcrest qualified for ASP through Title I funding because over 70% of the students come from families of low economic means, in fact the program was put into 12 DISD schools because of it's record of success.

Here is what ASP does: 1) Targets those kids who can meet academic requirements to entry into a four year university, 2) Exposes students to many more college opportunities through their extensive network and information, college open houses, and campus visits, 3) Provide a timeline and structure for students to complete all the necessary steps, 4) Source scholarship opportunities for students based on their academic achievements to apply for.

Here is what ASP does not do: 1) Try to convince kids into college - they must want it and be willing to do the work, 2) Provide funding or any financial support directly to any student, 3) Obtain scholarships for students - it is the scholar's academic and other achievements that earn them awards. ASP was not the only source of college entry for the seniors of Hillcrest, over 90 students listed 4 year universities on the graduation program, of which 33 were in the ASP program. But the rigorous requirements were more than some parents and students wanted to tackle.

So after two years of ASP, at the May Induction Ceremony it was gratifying to see the number of freshmen, sophomores and juniors who, driven by proven previous success, joined to make college entry their commitment over the coming years. Because the earlier ASP can begin to influence and help these targeted students, the greater their chance of success.

Then, in Saturday's DMN the bitter burning of our wonderful casserole, "Plan aids young Hinojosa", on the front page of the Metro section, right next to the article about teen offenders earning their GED while incarcerated. While I don't want to belittle their achievements, it was a strange juxtaposition in writing: glorifying the demons while demonizing the glory.

At issue seems to be that this young man came from a family of means, his father runs the school district, and he participated in this program. So I guess it raises two questions, if a school is receiving Title I funding for projects involving academics, does this require means testing of the students who participate? Because every day my children walk onto campus in some form or another, they are benefiting from Title I funding. So then do we "segregate" those students whose families have greater financial means on a campus from those who don't so resources cannot be shared? Of course not. I don't know of one middle class family that sends their child to Hillcrest to take advantage of the Title I "extra" funding. Their choices involve academics, community, allegiance (many parents are alumni) and friendships.

Second question relates to a student in our public schools obtaining entry into (one of) our nations premier universities. Is it somehow less of an achievement when a young man, who works his butt off to not only get the grades but do all the extracurricular activities (Student Council 4 years, Varsity Baseball 4 years, top 1% score on the SAT's) and who also happens to have a parent who runs the school district? Does it denigrate the achievement of any student that their father or mother may have money, degrees or accomplishments? I say not when they are working to achieve it themselves, which this young man did.

I closed my eyes the other day at graduation, taking a big bite and enjoying the flavor of the celebration. Amy T. who I still remember as a 1st grader in computer lab ("right click, left click, double click") is off to college, she had over $1.2 million in scholarship offers from various universities. "Mijo", my eagle who I've written about twice is also college bound to a private school in Ohio, fully paid due to his academic success and lacrosse skills. I know he worries about his grandmother, a maid in a Preston Hollow home who he will have to leave caring for his two siblings, but he knows she has help in our community. Then there's Jeremy, son of Heather, self employed, single-parent mom. Jeremy made it to the State Finals on the mock trial team, then helped his mother recover from a double mastectomy. This fall he heads to Oklahoma on a full scholarship.

I have expressed directly to the editors of our citys only daily newspaper my disappointment in the "rush to print" this sloppy piece of work. Because here is what they missed: 1) there was no investigation into whether the ASP program was handled differently at Hillcrest than at any of the other schools they served, 2) While the district could not verify the Hinojosa's participation in group meeting, you'd think someone could have called a certain sports writer in their organization, Hillcrest senior dad, and also ASP participant, Kevin Sherrington in the Sports Department. "Hey Kev, you have a senior over there, ever seen the Hinojosa's at these meetings?" his answer would have been "Yup, every single meeting", 3) No research was done on the requirements, goals and functioning of the ASP programs, including apparently checking out their website, 4) Nothing, nada, squat, zip was written about the kids who did obtain great opportunities through the program at Hillcrest. So not only did they tear the top down, they didn't bother to lift the bottom up either.
Has it come to where our city newspaper is denigrating district graduates for their achievements based on the income that their parents make or if they serve the public? Going after a kid who has been a role model to others certainly is scorching the food we all have to eat. Because that is what it smells like to this nose, and believe me I know what burning casserole smells like.

How To Cook A Sweet Valentine

Sevy cooks for love every year on Valentine's Day, it goes with the career. But in 2000, as a birthday gift to me, he took a Valentine's Dinner off and we went to New York City. Not only would we dine at some of the world's finest establishments on that February 14th, he was thoughtful enough to include tickets to an annual Champion Dog Show at Madison Square Gardens, something I'd always wanted to attend.

It's been too long to remember the details of that trip, except the dinners at Gramercy Tavern and Jean Georges were two of the best meals we've ever had. And an English Springer Spaniel won that year - we had one at home that was only 5 months old.

It's not yet Valentine's Day this year, but tonight is Night One of the 133rd Annual Westminster Kennel Club Dog Show at Madison Gardens. The TV schedule has been pitifully wracked for some reason, the show begins on USA Network at 7pm (Central) until 8pm, then switches over to CNBC for the second hour. Tomorrow, the entire two hours (or more) can be seen at 7pm on USA Network. Sweet doggies - sweet hubby.

How To Cook A Senior Year

Can't. Get. The. Smile. Off. after last nights Mr. HHS contest up at Hillcrest. An annual talent (beauty?) contest for senior guys, the performances were some of the funniest in years. A skit from Abbott & Costello, a drum solo, Sinatra's "My Way", were some of the entrees on the menu. One young man wrote a song, which he accompanied on the piano; another danced - and his partner was his mom - and both were very good.

The Boy (while not saying he was talentless) opted to be the Master of Ceremonies, wearing a tux and at ease in front of the crowd, he had memorized the lines in only 2 days. Everyone wanted to know why he hasn't been in theater - I wanted to know why he hasn't been working the front door at the restaurant. My baby boy all of a sudden looked very manly.

Runner ups? Jake Sherrington, who was asked which was worse passing a kidney stone or having a teacher step on his new shoes (inside joke), and Josh Fein who painted a relief picture of the Statue of Liberty in under 3 minutes. And the winner of Mr. HHS and the People's Choice award? Jeff Wilke, who not only performed "Miss Jackson" with an electric ukelele, he kept his academic profile high by giving a thorough answer to the question about "What should we do about terrorism today." Jeff's heading off to Tufts, or Emory, or some other brainiac school that wants a National-Merit-Finalist-with-his-own-band . Subterranean Aviators, check it out.

I think it will be many years before this young man retires to be a bum.

How To Cook Your Dream Job

Today's Wall Street Journal has a great story about an entrepreneur who stuck with his values, and his culinary palate, through many thin years. Read about Seth Tibbott and his long road to Tofurky success, here.

How To Cook A Family Getaway

I have fond memories of spending childhood vacations with my extended family at Burt Lake in Northern Michigan. We didn't get to see our cousins much, they lived in Iran, then Germany until they were in high school and college. But we had a week together every summer and enjoyed the freedom to roam while feeling safe. Each family had their own cabin but dinners were spent in the "big cabin" where my grandparents stayed with my unmarried aunt. It's something I've always wanted to repeat with our kids.

I think we may have found just the spot at Port Royal, in Port Aransas on Mustang Island. With three families from North Texas, one from Michigan, plus a grandma, we numbered 15 and had rented four 1,300 square foot, 2Bed/2Bath condo's on the beach. Being "off season" the room rates were very reasonable, about $130 per night, but the weather was very "in season" with daytime temps in the mid-80's. We had a fully decked out kitchen, the only thing we needed for Thanksgiving was a big roasting pan. And the resort had 5 pools and 6 hot tubs, the pools weren't heated so we wussy adults purchased floaties and dipped our toes in - the kids jumped right in like it was warm. The beach was a short walk over the dunes on a boardwalk, and every day we went down to see what was newly deposited.

Food wise - well everything down there revolves around the gulf, so most places feature a "Catch of the Day" directly from the ocean. A majority of the group (not me) went fishing one day, and while 18 fish (and one stingray) were caught, thankfully none were brought back to cook (I don't mind the catching, but I can't take the smell). With a full kitchen in each condo, we really didn't eat out much, instead opting for a dine-around at each others' pads. But for those who don't want to cook, the resort had a full service restaurant, and the town had many restaurants to choose from.

We saw pelicans feasting on fish churned up by dolphins in the bay, diving down over and over again in a frenzy. BIG birding area - one day I saw an osprey take off from one of the tidal pools with a wiggling lunch in his talons. Fisherman swarmed the many piers in the area, and equipment was easily rented by the day at several locations. There was a golf club on the island, about 10 minutes down the road, and Corpus was only a 20 minute drive south, the girls HAD to go see a movie that had just been released.

Between our families, we have three boys all heading off to college next year, but all agreed to come back down for Thanksgiving if we do it again.

How To Cook Friday Night High School Football

Your team has made it to the playoffs, and the day of the game the quarterback comes down with severe stomach pains. Nerves? No. Virus? No. Appendicitis? No. Kidney stone? Yup-erdoodle. But the doctors at the hospital say it must have passed that day. So what do you do? Well if you're Jacob Richard Sherrington, you tell the coach "I'm in."

Tonights game, Hillcrest vs. Pinkston (at Forrester Field) was amazing, and not because of the football being played, but because of the heart of one senior who didn't want to miss this opportunity. Sure he passed a kidney stone, he also passed an interception - but The Kid Did.Not.Give.Up. Taking a brief break after halftime, he came back into the game leading the drive to win, Hillcrest 23, Pinkston 15.

I've been a fan of his dad's column for many years, and I consider his mom a dear friend so it's no secret to those of us who know them that this young man inherited a whole bunch of Hero. Well done Jake, you deserve a little R & R - can the chef make you something to eat?

There has never been a question of where he's going to college, he's Razorback through and through. Mr. Jerry Jones, when this kid graduates he's going to need a job, it could only be a plus for the Cowboys. Wooo Pig Souie!

The Eagle Prepares To Fly

Last night I went to my first ever Eagle Court of Honor ceremony for "Mijo", one of the Cub Scout/Webelo's from Pack 733 at Kramer Elementary. A moving ceremony for a great kid, who between his grades and athletics will be headed off to some wonderful university (that has a LaCrosse team) next fall. His Eagle project consisted of constructing four training tables for Hillcrest High School, which we put to good use this football season alone. Wow, what a spread of food; quesadillas, flautas, guacamole, somebody went to a great deal of work to prepare a delicious buffet.

The ceremony followed a menu of tradition that typifies scouting - Call to Order, Presentation of Colors, the Pledge of Allegiance, the Scouting Oath. While formal, it serves a purpose of signifying the elevation of one's station through achievement. There was an invocation by Father Etheridge of St. Luke's, and several scoutmasters came forward to speak for "Mijo" and his hard work. Then it was time for his remarks.

I was not prepared for his honest expression of how very hard it had been to make this climb, how growing up in a single parent (grandmother) family with younger siblings had undermined his belief in his abilities. How every other Webelo from his pack gradually dropped scouting, which seemed like a good idea to him at the time because he didn't want to be alone in the group. But people came to him, encouraged him to stick with it, see it through, kept reminding him that he COULD do this. Some even welcomed him into their own families and helped him see a future beyond his life now. I was not the only one unable to stop crying.

I was prepared for him to fly, even at a young age he understood honor; he honored his family by his achievements and he honored the time many have spent with him by completing his scouting endeavor.

How To Cook A Community Event

On the few occasions that I watched TV's "The Apprentice" with Donald Trump, the thought kept popping up, "If he had the PTA ladies of Hillcrest High School on his show, they'd blow this competition out of New York." IJS, over the last 13 years I've seen these women produce some incredibly unbelievable results. At today's 4th Annual Hillcrest Baseball Hit-A-Rama I was reminded of how excellent these mommies are at pulling off something that our community responds to.

By far the busiest of the annual competitions, today's huge showing of alumni meant we had enough "kids" for 4 teams playing in a championship baseball game. Meeting the challenge against old friends were grads stretching from 1982 to 2002. Chris Mann ('01) was there, as were the Scovell boys ('92, '97, '99) , and a couple of guys whose Hillcrest sports experience led to careers in journalism: John Engleman ('92) and Jason King ('93). Some alumni parents came, there were even families with three generations present since several graduates have made the choice to raise their kids in the same neighborhoods they grew up in.

The player program highlights their accomplishments since graduation, as well as highlighting the detail that these ladies went to in order to make the day special. Besides the player's years at Hillcrest and the Honors they earned while there, it updated their current lives and included favorite memories of their time playing baseball for the great Coach Mike Tovar. A number of them mentioned their favorite memories came at the expense of perennial rival W.T. White in a district championship game. Looking at where these boys have ended up has cemented my belief in the public schools in Dallas, especially when I look at my own senior's class of students.

Besides the games there was a silent auction with autographed baseball memorabilia: a Derek Jeter baseball, a Roger Clemens jersey, and some items signed by Hillcrest grad Matt Sulentic. Woodlands Grill and Royal Thai generously donated gift certificates, and this was the time to buy if looking for unique "Panther" themed items. Photo buttons were being made to order, the cheerleaders were painting faces, little kids had a bounce house, the new concession stand was grilling dogs, brisket and cheeseburgers, so much to choose from!

It was crazy fun. So much so, that while I was manning the silent auction I bid on a Mark Cuban talking doll - I absolutely had to have it - it was crazy and fun and worth all the $XXX it cost me.

How To Cook A Homecoming Parade

Miracles happen in my kitchen every time I cook, just ask my husband. And it's not about the food - but that the house didn't burn down during my efforts. Just the other morning, I put some bread under the broiler, and happened to (briefly) check my emails in the other room. Well, let's just say the dogs like their toast beyond well done.

This parade thing ended up being a miracle. Myself a newbee to the job, with a co-chair who was new as well, we managed to get it done, make it fun, and it all went off at the right time. There were a few last minute additions, deletions and some extra convertibles had to be sourced - who knew we handled flowers for the homecoming court as well? But the community came through, the City of Dallas Special Events handled all the police and permit stuff (this is a really well run department from my perspective), and kids in the neighborhood came to catch candy and wave. And our Parade Marshal? None other than Hillcrest fave dad, Kevin Sherrington, writer extraordinaire for the Dallas Morning News.

Here's the recipe, as requested by Anjelica Gonzales of the Hillcrest HS (award winning) yearbook:

1. What are the challenges of getting ready for the parade? - Probably the greatest challenge is you don't know until right before the parade how many VIP's, groups and floats will be participating. You sometimes have to beg, borrow and get creative to get everyone a ride in a convertible, but we were very fortunate to have had several cars loaned by our neighborhood community.
2. What was the most stressful part of organizing the parade? This was my first year co-chairing the parade (with Ms. Atwell), and it's no different than any new job or task you take on, the first time is always the hardest because you are learning an entirely new thing. We were very fortunate that we had the Voice of Knowledge (and former parade coordinator, Ms. Bailey) to help us through the beginning steps.
3. What are the steps of putting the Hillcrest Homecoming parade together? You have to get a special permit from the City of Dallas Special Events office at least 45 days before the event, then once the theme of the event has been decided you begin contacting feeder schools for floats and neighborhood VIP's to ride in the cars. The parade would not be a success without the help of the numerous volunteers who help with handouts, invitations, RSVP's, float building, convertible driving, truck hauling, trailer pick up/drop off, and VIP reception room "goodies" cooking.
4. How do the parents and students meet the deadlines for the parade? We try to be flexible, many groups weren't sure what they were going to have in the parade until the last minute, and one VIP let us know he could make it the day before the parade. However many groups, like band, Panaders and the class floats can always be counted on to be participants. For most volunteers the only deadline is showing up to drive or direct traffic the day of the parade.
5. How do you plan a float? As a parent who has hosted the float building in previous years, I let the kids do all of the building and construction themselves. That having been said, they probably could have made a more professional looking float if I'd given them a little advice before cutting wood: "Measure twice, cut once" comes to mind.
6. Where do most of the materials come from for the floats? The only necessary part is a trailer with a truck to pull it. You can use almost anything depending on the theme that is set for that year. A constructed backdrop is nice but not necessary.
7. What is the most important reason to have a parade? Parades seem kind of cheesy until you get to ride in one, or stand next to one, or help put one on. Then you can't stop smiling because it really is fun to watch and wave.
8. How do you decide the order for the floats for the parade? This year I kept the "best for last" and put the floats at the end, with the class floats right before the feeder school's. This gave them the maximum amount of time in the parking lot pre-parade to get the final touches (and minor fixes) done.

A special shout of "THANK YOU" to Sewell Auto Group, who provided us with some tremendous Hummers, convertibles and a hot little car for our honored guest, U.S. Congressman Pete Sessions. And another big thank you to the HHS parents of Lightning Motor Sports for sharing their convertibles with us as well.

The only downside? Unfortunately in the excitement of conclusion (with no major incidents), I volunteered to do this again next year.

How To Cook For Inspiration

I don't plan these posts, they just happen. But I was reading posts on a site today that made me wonder what has happened to humanity in our society. It's more than the recent economy, it's more than what is going on with the city (and it's schools). Lately I've heard many call out for "anonymous others" to volunteer their time and step in and save things, like it would be the easiest thing in the world to do, but these same "callers" are unwilling to see themselves in any role to help make a better world.

Do your worst, call me an optimist, but I believe that things can be different. Every day I read my favorite calendar quotes that I've torn off and stuck to my bulletin board next to my computer. I really think I need to share them.

* "One person can make a difference, and every man should try." John F. Kennedy
* "Some people look at the way it is and say why, others look at the way it could be and say why not." George Bernard Shaw
* "Leadership: The art of getting someone else to do something you want done because he wants to do it". Dwight D. Eisenhower
* "Courage is being scared to death - but saddling up anyway." John Wayne
* "Wherever you go, no matter what the weather, always bring your own sunshine." Anthony J. D'Angelo
* "A bend in the road is not the end of the road, unless you fail to make the turn." Unattributed
* "Be the change you want to see in the world." Mahatma Gandhi
* "Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." Dr. Seuss
* "The way I see it, if you want the rainbow, you gotta put up with the rain." Dolly Parton

IJS, Amy S.

Update: Many of the comments on the linked web log above were removed by the publisher. Good.

Busy Week? Me Too.

This being parade week, it's an endless list of things to accomplish. So today's blog links some of the "series" posts I've made on this website in case you've missed any. (Note to self - stress is good, stress is good, stress is good).

The "How To Cook" series has really nothing to do with actually cooking:

How To Cook An Eagle
How To Cook For Kids
How To Cook For Your Wife
How To Cook For Dogs
How To Cook A Smile
How To Cook For Old Friends
How To Cook For The Boys

How To Cook For The Boys

Growing up in a house with three girls (not including my mom), there wasn't a huge amount of Sunday football, maybe it had to do with living in Michigan and the Lions.

But moments ago, downstairs, the Boy and his dad were going freaking nuts. Screaming, yelling, and when I went downstairs, hubby was actually jumping up and down. I'm not sure which boys are cooking for which boys, but it is HOT in the kitchen right now.

Later, they can hear me scream, new episodes of True Blood and Entourage.