Archive: May, 2013
The five girls were hard at work: Hope Wescott and Maliyah Gregg stood at the sink, quickly and expertly peeling potatoes.
Kayla Reid was at the kitchen table, carefully drying each leaf of romaine and chopping it with precision.
After selecting the serrated knife, Chamya Davis was efficiently cutting bread for croutons.
As our cooking classes wind down - just one more to go! - I still want to introduce healthy meals, but I also long to teach these 11-year-old girls to make something they really love.
I figured smoothies were a good bet, and I knew better than to whip up the banana, kale, flaxseed, and almond milk concoctions I love. I'd go with a basic banana-yogurt-honey blend, and present it as an alternative to the fast-food banana milkshake Jayla Reeves loves.
But as we started, Jayla spoke up. "Are you making it with yogurt?"
Jayla Reeves saw the muffin tin and her hopes soared.
"Are we making cupcakes? Maybe organic cupcakes?" she asked.
"Well, no. Corn muffins!" I said, trying to summon equal enthusiasm. Not quite as heart-stopping as cupcakes with frosting, I realized.