What French Kids Eat For School Lunch-Puts Americans to Shame!

http://www.mindbodygreen.com/0-14845/what-french-kids-eat-for-school-lunch-it-puts-americans-to-shame.html

I don't typically re-post material from other sources or blogs, but this one is so important I believe it needs to be shared! 

 

French Mothers, differ from American Mothers in many ways. Most French Mothers stay home to raise their own young children, and spend a large amount of time on food preparation for their families. How they do that with all of that shoe shopping, I have no idea! ;) 

Also, the children are only schooled 4 days per week, AND they have multiple and lengthy recesses.  Studies show that their children are far healthier than American children...these reasons may be why...

 

Read for more info and great food ideas...

Bonjour!

 

Sweet Baby Grapes

 

It was not the most bountiful harvest, after their trauma last year, when we had a quick move out of state, and then back again (don't ask)! While we were away, the vines did not receive enough water and the roots dried up, as did our grass, and to some degree our spirits.

I think the grapes suffered as much as the kids and I did! We lost 2 full grown vines and I feared we would lose the rest. But, thank God (and not without much prayer)
a few vines survived!

 So, for these few baby bunches that came to us, we are very thankful. They are as sweet and as flavorful as ever, and filling me with hope for restoration, not only of the vines, but also I am reminded of how God can restore all things...including me <3

Fab Fall Cake! Award Winning Spiced Melon Bundt Cake w/Vanilla Bean Cream Cheese Frost!

My kids and I whipped up this last minute delight for our local baking contest at the fair, and we won 3rd place! Not bad, as there were some pretty serious bakers there! 

The head chef from a local cafe complimented us on a wonderful cake! (Smile-Me) 


(Please forgive the cheesy plate...had to be a disposable...and the Fruit Cup center, was filled on the spot at the table, so it did not wilt the paper cup! )

Cake:

• 2 ½ cups of cake flour
• 2 cups of shredded melon
• 

  1 ½ cups of white sugar                            
• 4 room temperature eggs
• ¾ cup melted butter
• 1 tbsp baking powder
• 1 tsp anise
• 1 tsp sea salt
• ½ tsp nutmeg
• ½ tsp all spice
• ½ tsp cinnamon
• ½ tsp vanilla bean paste
• ¼ tsp ginger

Frosting:  

• 2 boxes softened cream cheese     
• 1 cup confectioners’ sugar
• 1 tsp vanilla bean paste 

Fruit Cup: 

• 2 cups chopped Howell Melon
• 1 cup white sugar
• ¼ cup water
• 1 tsp ground ginger
• 2 tsp spiced rum 

Directions:

Preheat over to 350degrees. Butter and flour Bundt pan. Mix together sugar, eggs, melted butter in small bowl. In larger bowl, mix all dry ingredients. Pour wet ingredients into center of dry ingredients and use wide spoon to mix until combined. Pour batter into Bundt pan and place in center of preheated oven. Bake for 50-55minutes until golden brown and toothpick comes out clean after insert.

Frosting:
       Mix cream cheese, sugar, and vanilla bean paste. Mix with a fork until combined and smooth Poached Ginger Melon: Bring water, sugar, ginger, and rum to a boil.  Add chopped melon and bring to a boil. Remove from heat and allow to stand for one hour. Chill overnight to thicken.  Serve as garnish with cake.

Bon Appetit!