I see that Ag Secretary Tommy and his Vilsacks were forced to walk back their recent schoolyard food police “guidelines.” I’m referring of course to the USDA’s dictates restricting the amount of fat, salt, sugar, meat and grains in public school lunch programs.
Under the new program some of the kids were so hungry that the schools evidently had to add breakfast and after school mini-dinner programs as well. So clearly this was not a cost cutting measure, butt simply a well intentioned “we know better than you what to feed your kids” edict (sponsored by the SEIU, now representing food handler/production workers everywhere).
Lady M, as you may suspect, is very upset about this setback in her plan to make America a safe place to eat.
The children have been protesting the new “one size fits all” guidelines since they were implemented.Through boycotts, hunger strikes and brown bagging they’ve found ways to let their displeasure with the new rules be known.
I don’t know who died and left the USDA in charge of what kids eat anyway.
So…I’m going to follow Creeper’s advice from yesterday and focus on food. Today is Raj’s birthday and I’m making him a pear gingerbread cake. It’s scrumptious and very holiday-y. Especially with whipped cream. Make one. You’ll feel much better. I promise.
Upside Down Pear Gingerbread
Topping:
3 tablespoons butter
1/3 cup firmly packed dark brown sugar
2 ripe, firm Bosc pears
Cake:
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 large egg
1/2 cup firmly packed dark brown sugar
1/3 cup unsulphured molasses
1/2 cup milk mixed with 1 tablespoon vinegar
4 tablespoons butter, melted
whipped cream for garnish
- Preheat oven to 350°F. Butter the sides of a 9-inch round cake pan; set aside.
- For topping: Melt 3 tablespoons butter in a small saucepan, add brown sugar and stir together until blended. Scrape into cake pan and spread evenly.
- Peel pears and cut each lengthwise into quarters; discard cores. Slice each pear quarter into 3 lengthwise slices. Arrange slices evenly around the cake pan to resemble a whirlygig.
- For cake: Combine flour, baking soda, salt, cinnamon, ginger and cloves in a large bowl; set aside. Beat egg, brown sugar, molasses, sour milk, 4 tablespoons melted butter and chopped walnuts in a separate bowl. Add to the flour mixture and stir until smooth.
- Spoon batter over pears carefully without disturbing the pattern. Bake 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 10 minutes; place a large plate over pan and invert onto plate. Serve warm or at room temperature with whipped cream.
Oh yeah, babe…even if you don’t think you like gingerbread! Just throw a little extra whipped cream on that sum-a-vitch.
Stay Hungry My Friends!
I’m Tom Vilsack, and I don’t approve this message.
Linked By: Zilla Stevenson on twitter, and BlogsLucianneLoves, and NOBO2012 on Free Republic, Thanks!
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