Ok my supervisor/head cook and I sat down today and talked about how we wanted things to run in the kitchen for this year. It's funny to think that last year she started out as the dishwasher and me as the substitute and now this year we are running the show. KINDA SCARY!!!
We were completing the order today and we both looked at eachother and when she said "do you think I should order more brown sugar or will this be enough to get us through until the 22nd?" I just had to laugh. I looked at her and said I don't know, what do you think? I think it really hit us then that some of this was really gonna be trial and error.
We did agree that we want things to run smooth. We want to enjoy the kids. We want to get involved in their lives at school. We plan on doing special things for Homecoming. We plan on decorating for all the special occasions that we can. We also went over the "how much" and the "whats" of what all the different ages have to have on their plate. It's different when you serve K-12. The little kids portion sizes are so different. Last year we just let the kids get away with having a pickle or a couple of olives for a vegetable but this year we are going by the book. Vegetable means 1/2cup of vegetable. I made little salad cups for the little kids for tomorrow. Hopefully, because it will be something new, not to mention cute, it will go over big.
I have also decided that just because I am not working as a pediatric nurse doesn't mean that I can't help out as a "school nurse". Montana schools or at least the rural ones don't have school nurses and when kids get hurt it might help if the administration knew that they had a skilled pediatric nurse in the facility who could help triage some stuff for them. (thanks Paula!!) Im gonna try that angle and see what happens. It's not the same as being in the med office but at least I' getting to use my educational background that I love so much.
I think I might be starting to get a little whif of where my cheese is at. Please keep praying that I am headed in the right direction and that when I get there the cheese is smoked gouda and not moldy. (might not hurt to pray that we have enough brown sugar either!!!)
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3 comments:
There's a cool thing about really good cheese. The outside often gets a little moldy in the aging process; but then you trim that off, and the rest is wonderful stuff.
It sounds as though, with a little trimming, this really will be up your alley-- and that you are wisely finding the way to make it so. Good for you!
Good for you. One of the things I love about you is how you can always find a positive in everything. Always able to find God's plan.
Hi!
I've followed a round-about trail to your blog. Good luck with the cheese! Ha ha! I was a preacher's kid in rural Montana for a while (Whitehall?). What a beautiful place!
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