IT’S FRIDAY

Hi all. It’s Friday and if it was 20 years earlier I would be at school, waiting for the morning classes to end. Then we would be going to lunch in the dining room and get transportation to where we came from. You are probably thinking that I went to a residential school and you would be right. Okay, here is the story.
In Canada there are special schools for kids who are blind and most of us came from out of town. In this case I and others went to W.Ross McDonald School for the blind in Brantford Ontario from 1979 untill 1994.
I must admit that I was home-sick because I lived in Toronto and hated leaving my parents. I outgrew it partially, by the time I graduated in 1994 and was always glad when Friday came.
Here is how the day went. In the morning we would go to class untill 11:30 A.M. and go have lunch. Our buses would be called and we would go on the bus and take the trip home. Of course we would have to eat lunch before hand and their main meal was fish and chips. I didn’t mind it much but others did. We even had beafaroni and pizza sandwiches. Again, I didn’t mind it much but others hated it.
For the trip I would also have my own plans for the trip. If I had enough change left over from the week I would go to the students centre and get a pop from the pop machine; preferably Coke. I would put it in my backpack or what ever I used to cary small items and go to lunch with it and take it with me on the bus.
In later years I also had a radio to listen to while on the bus. I have always found it interesting what stations you hear on long trips. Some times I would bring tapes and crank up my playback device and listen to my music, while we were homeward bound.
That was my Friday when I went to school, at school. At home it was like any other day. I would go with my parents where ever they went or I would just hang out in my room. On that note, there was a show I would listen to, where they would play the same 3 songs to end it every week. They were: Born To Run by Bruce Springsteen, Friday On My Mind by The Easybeats and Born To Be Wild by Steppenwolf, in that particular order. This show was on when I was in my tween years and I would look forward to hearing them every week. Even though they aren’t my favourite songs in the world, they still hold a place in my heart when played together. Unfortunately that hasn’t happened since then.

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One thought on “IT’S FRIDAY

  1. Kory Anderson

    here is the current w. ross macdonald school menu. some of it I can’t eat due to being lacktose intollerent, but other itums on it make me wish I was back in highschool!!! Eat_Smart_Together_Brantford – Copy.pdf
    photo depicting the effects that food has on your brain
    Eat Smart Together by W Ross MacDonald School for the blind
    Photo of the Eat Smart Together Meal Planner
    Photo of children holding vegetables.
    Photo of a family eating a healthy dinner together.
    Forks with Vegetables.
    Photo of Yogurt Smoothie.
    162692797.jpg
    Photo of School crest
    Photo of colourful vegetables.
    Table of Contents
    Introducing the Eat Smart Together Newsletter …………………………………………………………………………………………………………..
    1
    Managing Meals ……………………………………………………………………………………………………………………………………………………..
    2
    Easy Steps to a Healthier, Organized, Money Saving Lifestyle! ……………………………………………………………………………………….
    2
    Student Nutrition Committee ……………………………………………………………………………………………………………………………………
    3
    Featured Recipe ………………………………………………………………………………………………………………………………………………………
    4
    Student Menu …………………………………………………………………………………………………………………………………………………………
    4
    Week 1 ………………………………………………………………………………………………………………………………………………………………………
    4
    Week 2 ………………………………………………………………………………………………………………………………………………………………………
    5
    Week 3 ………………………………………………………………………………………………………………………………………………………………………
    5
    Week 4 ………………………………………………………………………………………………………………………………………………………………………
    6
    Week 5 ………………………………………………………………………………………………………………………………………………………………………
    6
    Week 6 ………………………………………………………………………………………………………………………………………………………………………
    7
    Week 7 ………………………………………………………………………………………………………………………………………………………………………
    7
    Fun Tips to Get Kids to Try New Foods ………………………………………………………………………………………………………………………..
    8
    Fun Food Facts – Did You Know??? ……………………………………………………………………………………………………………………………..
    8
    list end
    Introducing the Eat Smart Together Newsletter
    71
    W. Ross Macdonald School is pleased to introduce our Eat Smart Together initiative
    to encourage our students and their families, to eat healthier and choose healthier
    food items. This newly designed Eat Smart Together newsletter was designed just for
    that purpose. What’s inside? A Free Meal Planner magnet for your fridge, tips on
    planning meals and information on Sugar Shockers and amounts of sugar we
    consume in everyday beverages. What your child eats during
    the day plays a huge role in cognitive development, learning ability, attention span and energy.
    Food is fuel for the body and mind. So making healthier choices, like fruit and vegetable
    smoothies and more lunchtime healthy staples can make a huge impact on his or her health.
    Although the lunch box and meal times might seem like a back-to school accessory, what goes
    on inside them and foods served in our schools can pack a powerful punch.
    Managing Meals
    228
    229
    Do you have a busy lifestyle and you are struggling to manage
    meal planning and eating healthier?
    Planning your meals for the whole family may be the answer.
    You’ll find it easier to eat healthier and choose healthier food
    choices, save money and prepare and serve tasty meals to your
    table quicker. Plan ahead, and take time before you shop to write
    a menu plan. Whether for yourself or a family, you’ll be glad you
    did when you see the benefits of a healthier, organized, money
    saving lifestyle.
    Having a sit down meal together, like many families, you may find
    it difficult to do this. Planning what your family will eat is as simple as making a shopping list. On the menu planner
    provided, write in the foods on the days per week you will prepare for that week, adjusting the menu items or recipes to
    suit your schedule. Plan for lighter meals on busier days and more complex recipes on days when you have time to prepare
    (Saturday, Sunday). Write in the meals on the Menu Planner for breakfast, lunch and dinner and if you shop on a weekly
    basis, plan for the entire week.
    INCLUDE BREAKFAST EVERYDAY!
    Easy Steps to a Healthier, Organized, Money Saving Lifestyle!
    1. Decide and plan which recipes you will prepare for each meal and record them on the handy menu planner fridge magnet. When you have an organized plan
    you will be less likely to over spend when shopping on fast food or convenience meals.
    2. Foods on sale are good choices when planning your meals. Check food store flyers, newspaper inserts and coupon sites online. Shop in your local fresh
    food markets. You may be surprised at the money saving items available. Be sure to purchase and plan for foods that you will actually eat, so that they
    don’t go to waste.
    3. A meatless meal should be planned once per week. Legumes (beans, lentils, and dried peas), eggs, tofu and canned fish can offer great tasting protein
    at a discount price.
    4. Manage your food pantry, refrigerator and freezer. Check the expiry dates of the foods and ingredients you already have in your fridge or freezer. Make
    use of the items that are close to expiry. Look for healthy recipes that use those foods and ingredients. http://www.allrecipes.com is a great website for finding
    recipes to suit your left-overs or leftover ingredients.
    5. Select grains more often. Grains such as rice, whole wheat or whole grain pasta, barley and couscous are inexpensive and can be used in many different
    recipes. Try them in soups, stews and even salads. Quinoa is an ancient grain and a great source of protein and other valuable nutrients, but it is a little
    more expensive.
    6. Special ingredients that are needed for a recipe should be avoided. Some recipes require a special ingredient that you may not have available. Think
    about how much this item(s) will cost, and how it is packaged. If it is packed in a large bulk package, will you be able to use it up before its best before
    date? Can it be used in other recipes before
    it spoils? Is it worth the money to buy an ingredient if you are only going to
    use it once? Ask yourself these questions as you plan your meals. Leave
    the ingredient out or try the recipe with an ingredient that you already
    have at home. Experimenting is fun while cooking and you may surprise
    yourself with the finished dish.
    7. Seek out seasonal recipes. Seasonal food items are less expensive when
    they are in season, like fruits and vegetables. Foodland Ontario has some
    delicious, healthy recipes. http://www.foodlandontario.ca
    8. Plan to use leftovers. How can you use leftover food items? If you’re cooking roast chicken with rice and
    vegetables for Sunday night’s supper, then make chicken sandwiches for Monday’s lunch or a chicken salad. On
    Tuesday, use the bones to make a chicken soup base, any leftover vegetables and rice can be used for this meal
    plan. You can incorporate this method with any roast, beef, pork and turkey.
    9. Make extras. Cook extra vegetables. Make use of them by making an extra big pot of soup to freeze for other meals. If you find a sale on ground beef,
    make two batches of lasagna instead of one. Serve one batch for dinner, and freeze the other batch in meal-sized portions for another time.
    10. Know what your family likes to eat. Encourage your family to share their favourites and help with menu planning. That way you can look for favourite
    ingredients and foods when they go on sale.
    list end
    1055
    Compliments of Eat Right Ontario http://www.eatrightontario.ca
    Student Nutrition Committee
    Who are they and what do they do? A Student Nutrition
    Committee will be established to encompass a selection of
    students, faculty and residential staff to come together and
    be involved in fun food activities, where they will have
    hands-on opportunities to write recipes, off-campus trips to
    fresh food markets, a tour of our in-house food services
    department, be involved in new menu item tastings and
    participate in making and sampling fresh fruit and vegetable
    smoothies. We won’t stop there! We are planning fun food
    contests, student generated and designed cook book and
    guest speakers to inform, contribute and enhance their
    knowledge on nutrition and how important it is to be active
    and eating healthier. Nutritious food helps kids learn.
    Ontario’s Student Nutrition Program helps fund nutritious
    breakfasts, snacks, and lunches at many schools and
    community locations across Ontario. Proper nutrition helps kids get the most out of their school day. Ontario continues to
    expand and enhance the Student Nutrition Program so that more children and youth will get the nutritional boost they
    need to succeed at school. On April 7, 2014 Ontario announced the investment of more than $58 million over the next five
    years to enhance existing Student Nutrition Programs and establish 340 new breakfast and morning meal programs in
    public schools across Ontario. As part of the Healthy Kids Strategy, Ontario invested an additional $3 million to the Student
    Nutrition Programs. In the 2012-13 school year Ontario’s Student Nutrition Program provided nutritious school meals to
    over 695,000 children and youth across Ontario. The programs are delivered locally in and supported by 14 Lead Agencies.
    They are run by volunteers such as parents, teachers and other community members. At Provincial Schools, we are
    dedicated to provide those same guidelines to enhance, encourage and provide healthier choices at lunchtime, nutritional
    break snacks and supper meals for students in residence. For parents wanting to view our school menu, you can now view
    the menu online at our school’s website at http://www.psbnet.ca where you will find this publication and our cycle menu.
    Compliments: http://www.edu.gov.on.ca/eng/parents/healthyschools.html
    1435
    Featured Recipe
    Fruit and Yogurt Smoothie’s
    INGREDIENTS:
    1 banana
    1/2 cup yogurt
    1 1/2 teaspoons honey
    1/4 cup pineapple juice
    1 cup strawberries
    1 teaspoon orange juice
    1 teaspoon milk
    DIRECTIONS:
    Blend the banana, yogurt, honey, pineapple juice,
    strawberries, orange juice, and milk in a blender until
    smooth.
    1491
    Student Menu
    Week 1
    mc-refMonday Lunch Soup of the day Tuna Salad Sandwich on Smart Bread Salami & Cheese On Whole Grain Bread Dill Pickle Spears Tossed Greens Banana Milk
    mc-refTuesday Lunch Beef Taco 10” Whole Wheat Wrap with lettuce, cheddar cheese, salsa & sour cream Tossed Salad Applesauce with Cinnamon Brown Sugar Chocolate
    Milk mc-refWednesday Lunch Baked Fish Haddock Oven Baked Spicy Potato Wedge German Coleslaw Tossed Salad Watermelon Slices Milk mc-refThursday Lunch Soup
    of the day Shaved Ham & Cheddar Cheese Whole Wheat Kaisers Rice & Vegetable Salad Fruited Jell-O Milk mc-refFriday Lunch Cheese & Pepperoni Pizza Side
    Potato Chips Caesar Salad Assorted Fresh Fruit Juice mc-ref
    Table 1 Week 1 Student Lunch Menu
    mc-refMonday Dinner Spaghetti with Meatballs Dinner Roll Tossed Salad Ice Cream Cup mc-refTuesday Dinner Sweet & Sour Chicken Balls Egg Rolls with plum
    sauce Natural & Wild Rice Mixed Vegetables Fresh in Season Fruit mc-refWednesday Dinner Macaroni & Cheese Warmed Pretzel Roll Steamed Broccoli Coconut
    Pudding with Toasted Coconut mc-refThursday Dinner Baked Turkey Schnitzel Baked Potato Sour cream Honey Buttered Squash mc-refFriday Dinner Eat Smart Together
    at Home mc-ref
    Table 2 Week 1 Student Dinner Menu
    Week 2
    mc-refMonday Lunch Hot Dogs Whole Wheat Bun Baked Fries Coleslaw Tossed Salad Banana Milk mc-refTuesday Lunch Soup of the day Chicken Finger Wrap Baked
    Potato Shell with sour cream Spinach, Romaine Blend with Mandarin Oranges Melon Slices Chocolate Milk mc-refWednesday Lunch Cheese Tortellini Assorted
    Dinner Rolls Salad Greens Fruit Cocktail Milk mc-refThursday Lunch Soup of the day Salami on Whole Wheat Kaiser Soy Butter and Jam on Smart Bread Marinated
    Vegetable Salad Tossed Side Salad Apple Slices with Cinnamon Milk mc-refFriday Lunch Shaved Turkey on Whole Grain with mayo, lettuce, tomato Baked Doritos
    Side Tossed Salad Juice mc-ref
    Table 3 Week 2 Student Lunch Menu
    mc-refMonday Dinner Baked Mild Italian Sausage Mashed Potato Buttered Baby Carrots Chocolate Éclairs mc-refTuesday Dinner Grilled Ham Steak Scalloped Potato
    Green & Yellow Bean Jell-O mc-refWednesday Dinner Chicken Balls with Lemon Sauce Fried Rice with Fresh Mixed Vegetables and Lo Mein Noodle Egg Roll with
    Plum Sauce Ice Cream mc-refThursday Dinner Meatball Sub Whole Wheat Bun Buttered Peas Baked Garlic Buttered Mini Red Potatoes Hay Stack Cookies mc-refFriday
    Dinner Eat Smart Together at Home mc-ref
    Table 4 Week 2 Student Dinner Menu
    Week 3
    mc-refMonday Lunch Grilled Pastrami on Rye with Mozzarella Baked Fries Tossed Side Salad Banana Milk mc-refTuesday Lunch 6” Mini Pizza Pepperoni & Cheese
    Spring Mix Salad Mandarin Oranges Milk mc-refWednesday Lunch Soup of the day Chicken Salad with lettuce on a Whole Wheat Wrap 10” All Beef Salami & Cheddar
    Cheese Whole Wheat Kaisers Caesar Salad Watermelon Milk mc-refThursday Lunch Tomato Soup Grilled Cheese on Smart Bread Vegetable Couscous Side Salad Cinnamon
    Pear Slices Chocolate Milk mc-refFriday Lunch Chicken Nuggets with plum sauce Baked Lays Side Chips Tossed Salad Fresh Fruit Juice mc-ref
    Table 5 Week 3 Student Lunch Menu
    mc-refMonday Dinner Sweet & Sour Meatballs pineapple, peppers, onion Natural & Wild Rice Blend Buttered Corn Brownies mc-refTuesday Dinner Chicken Burgers
    Whole Wheat Bun Baked Fries Coleslaw Cream Pie mc-refWednesday Dinner Baked Battered Fish Garlic Buttered Egg Noodles Green Peas Ice Cream Sandwiches mc-refThursday
    Dinner Baked Beef Lasagne Cheesy Garlic Stick Tossed Salad Cinnamon Buns mc-refFriday Dinner Eat Smart Together at Home mc-ref
    Table 6 Week 3 Student Dinner Menu
    Week 4
    mc-refMonday Lunch Soup of the day Soy Butter & Jam Sandwich on Smart Bread Turkey Sandwich on Whole Grain Tossed Salad Banana Milk mc-refTuesday Lunch
    Chicken Quesadilla Whole Wheat Wrap With Cheese, Salsa Sour cream Tossed Greens Fresh ¼ Orange Wedges Milk mc-refWednesday Lunch Cheese Burgers Whole Wheat
    bun Spicy Potato Wedges Coleslaw Tossed Salad Cinnamon Apple Sauce Milk mc-refThursday Lunch Soup of the day Oven Warmed Assorted 6” Whole Wheat Submarines
    ham, chicken, salami Sliced Cucumber Salad Green Salad Blend Orange & Pineapple Jell-O Chocolate Milk mc-refFriday Lunch Mini Pizza Wraps with dipping
    sauce Baked Lays Side Chips Tossed Salad Fresh Fruit Juice mc-ref
    Table 7 Week 4 Student Lunch Menu
    mc-refMonday Dinner Beef Vegetable Stew Tea Biscuit Garden Side Salad Chocolate Pudding mc-refTuesday Dinner Char-Broiled Boneless Pork Chop Garlic Buttered
    Egg Noodle Broccoli Sugared Baby Donuts mc-refWednesday Dinner BBQ Pork Baby Back Ribs Roasted Parisienne Potatoes Honey Baby Carrots Watermelon mc-refThursday
    Dinner Wieners & Beans Pretzel Roll Tossed Salad Peaches mc-refFriday Dinner Eat Smart Together at Home mc-ref
    Table 8 Week 4 Student Dinner Menu
    Week 5
    mc-refMonday Lunch Soup of the day Grilled Cheese Sandwich Whole Grain Bread Green Mix cucumber, green onion and green peppers Banana Milk mc-refTuesday
    Lunch Homemade Turkey Burger on Whole Wheat Bun lettuce, tomato, mayo Macaroni Salad Fresh Fruit Chocolate Milk mc-refWednesday Lunch Cream Soup Egg Salad
    Sandwich on Smart Bread Shaved Roast Beef Whole Wheat Kaiser Garden Salad Wild Cherry Jell-O Milk mc-refThursday Lunch 6” Cheese & Pepperoni Pizza Beet
    & Balsamic Vinaigrette Salad Pineapple and Mandarin Orange Blend Milk mc-refFriday Lunch Pogo sticks Baked Lays Side Chips Tossed Salad Fresh Fruit Juice
    mc-ref
    Table 9 Week 5 Student Lunch Menu
    mc-refMonday Dinner Sweet & Sour Chicken Balls Chinese Rice Whole Green Bean Egg Roll with plum sauce Sliced Peaches mc-refTuesday Dinner Macaroni with
    White Cheddar Cheese & Ham Casserole California Mix Vegetable Warmed Dinner Roll Sundaes mc-refWednesday Dinner Cheese Burgers Whole Wheat Bun Baked Fries
    German Coleslaw Rice Krispy Squares mc-refThursday Dinner Turkey Vegetable Stew Tea Biscuit Side Salad Baked Fruit Tarts mc-refFriday Dinner Eat Smart
    Together at Home mc-ref
    Table 10 Week 5 Student Dinner Menu
    Week 6
    mc-refMonday Lunch Hot Dog Day Whole Wheat Bun Baked Wedge Potato Tossed Garden Banana Milk mc-refTuesday Lunch Soup of the day Chicken Caesar Salad Garlic
    Stick Jell-O Chocolate Milk mc-refWednesday Lunch Meatball Subs Whole Wheat Bun with Trattoria Sauce & Mozzarella Cheese Spinach and Ice Berg Salad with
    cranberries Honeydew Slices Milk mc-refThursday Lunch Soup of the day Pizza Wraps with dipping sauce Garden Salad Sliced Peaches Milk mc-refFriday Lunch
    Pork Rib on a Whole Wheat Bun Baked Lays Chips Tossed Side Salad Fresh Fruit Juice mc-ref
    Table 11 Week 6 Student Lunch Menu
    mc-refMonday Dinner Mac & Cheese Mini Pretzel Roll Garden Blend Salad Fruit Cocktail mc-refTuesday Dinner Chicken Breast Parmesan Egg Noodles Green Beans
    Ice cream Sandwich mc-refWednesday Dinner Char-Broiled Beef Burgers Fries Poutine Coleslaw Butterscotch Pudding mc-refThursday Dinner Roast Turkey with
    gravy Dinner Roll Mashed Potato Prince Edward Medley Vegetable Cherry Cheesecake mc-refFriday Dinner Eat Smart Together at Home mc-ref
    Table 12 Week 5 Student Dinner Menu
    Week 7
    mc-refMonday Lunch Soup of the day Grilled Chicken & Cheese Quesadilla Sour Cream & Salsa Tossed Salad Banana Milk mc-refTuesday Lunch Chicken Burger with
    lettuce & mayo Sweet Potato Fries Tossed Salad Vanilla Pudding with sprinkles Milk mc-refWednesday Lunch Soup of the day Warmed Beef & Cheddar on Whole
    Wheat Wrap Orzo Macaroni & Vegetable Salad Tossed Salad Fresh 1/4 Orange Wedge Milk mc-refThursday Lunch Soft Turkey Tacos cheese, salsa, and sour cream
    Spinach, Romaine, Iceberg Blend with Mandarin Yogurt Dressing Tossed Salad Sliced Pears Chocolate Milk mc-refFriday Lunch Cod Nuggets with tartar sauce
    Baked Lays Side Chips Tossed Salad Assorted Fruit Juice mc-ref
    Table 13 Week 7 Student Lunch Menu
    mc-refMonday Dinner Baked Tilapia with White Sauce Butter Parmesan Rice California Mixed Vegetable Tropical Fruit Cocktail mc-refTuesday Dinner Beef Sheppard’s
    Pie with gravy Baby Carrot Ice cream Sandwich mc-refWednesday Dinner Pepperoni & Cheese Pizza Caesar Salad Fruit Pie mc-refThursday Dinner BBQ Pulled Pork
    on Whole Wheat Kaiser German coleslaw Baked Baby Red Potatoes Chocolate Éclairs mc-refFriday Dinner Eat Smart Together at Home mc-ref
    Table 14 Week 5 Student Dinner Menu
    *Menus subject to change without notice
    Fun Tips to Get Kids to Try New Foods
    3575
    Get your kids involved in the kitchen. Children can wash fruit
    and vegetables, tear lettuce, mix batter or push the buttons on
    the microwave. Help your child if he is too young to do these
    tasks on his own.
    Work together. Children can set the table and take the family’s
    drink “orders” to help prepare for mealtime. Get the whole
    family to work together.
    Try gardening. Plant a garden and watch it grow! Good starter
    vegetables are carrots, cucumbers, green beans, lettuce,
    tomatoes, peppers, zucchini, radishes, peas and onions.
    Plan together. Involve your kids in the meal planning process.
    Let them help choose a healthy meal once a week.
    Get creative. Present foods in creative ways. Cut sandwiches into fun shapes with a knife or cookie cutter.
    Have a dinner theme night. Choose dishes that come from different parts of the world. Try Mexican, Chinese, African,
    Caribbean, Indian, Italian, Thai, Eastern European, Middle Eastern, Swedish, Vietnamese or Ethiopian.
    Learn through games and activities. Play games and do activities to learn about food. Put mystery foods in a paper bag
    and guess which foods they are by feeling or smelling them.
    Go on a field trip! Take an adventure to the pumpkin patch, a corn maze or your local farmers market. Even a grocery
    store in a different neighbourhood might have new vegetables and fruit to learn about. See what your family can discover!
    Make it fun! Have nights where you have breakfast for dinner; make your own pizza night; build your own yogurt sundae
    bar; or just snack on veggies and dip with popcorn for dessert.
    Article from http://www.eatrightontario.ca
    3859
    Fun Food Facts – Did You Know???
    apple is made of 25% air, that is why they float.
    avocado has the highest protein and oil content of all fruits, but most of this is the healthier unsaturated type.
    cabbage is 91% water.
    carrots were originally purple in colour, changing in the 17th Century to orange with newer varieties.
    celery requires more calories to eat and digest than it contains.
    cherries are a member of the rose family.
    corn always has an even number of ears.
    corn makes up about 8% of the weight in a box of corn flakes.
    eggplants are actually fruits, and classified botanically as berries.
    honey is the only edible food for humans that will never go bad.
    lemons contain more sugar than strawberries.
    orange does not rhyme with any other word.
    pear is a fruit that ripens from the inside out.
    strawberries are the only fruit which has its seeds on its outer skin.
    Article from http://www.sciencekids.co.nz/sciencefacts/food.html
    4046

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