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Back to School Eats

© Lee Ward

There's still lots of pleasant weather and fun to be had come August. When I was a child, the hot month of August meant birthday celebrations - for two aunts and my Irish setter. But by the middle of the month, I started getting a sick feeling in the pit of my stomach. I knew it wouldn't be long until school started and all the fun would be over.

Most children will tell you that recess and lunchtime are the best parts of the school day. Lunchtime was a clear-cut winner for me, because most days, I had lunch at Grandma's house. If the weather was bad or if he was heading home for lunch during his break at the car wash, Grandpa would pick me up in his white Ford LTD and Grandma fixed delicacies such as peanut butter on crackers, chicken noodle soup, ham sandwiches, celery or apple slices spread with peanut butter.

Eating lunch at Grandma and Grandpa's house was especially fortunate for me. Our lunchroom at the West Williamson Elementary School wasn't known for fine dining. The spaghetti had an unusual and off-putting aroma, as did the hot dogs, although they were the best the cafeteria had to offer. These were the days when you didn't have a choice of foods; you just ate what they gave you.

Even packing lunch wasn't the best idea. My "Flying Nun" lunch box gave everything a metallic flavor, even if it did have a matching thermos for soup. Brown-paper bags don't hold up as well as a box, because they wallow around in a backpack most of the day; besides, there's no way to have anything hot - or cold, for that matter - to eat at noon.

Nowadays, many school lunchrooms have improved. Offerings include hot-bar items such as nachos, pizza, salad, burgers and fries every day as well as the traditional hot meals like turkey dinners and goulash.

And lunch bags have improved. No more metal flavoring. Many nylon totes include a cold pack to preserve yummies like ham sandwiches and yogurts.

Breakfasts are offered now, too; things like waffles and syrup, scrambled eggs and muffins are available before class at many public school lunchrooms.

Even if you don't purchase breakfast at school, you might eat it on the run. This recipe, printed in Taste of Home magazine and submitted by Cathy Larkins of Marshfield, Mo., offers a delicious switch from cold breakfast bars and sugary toaster pastries, plus it's is high in protein and low in carbs.

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