Coopting a Classic

I'm bored. Actually I'm stuck trying to come up with tasty fall recipes for an upcoming cookbook compilation on www.Examiner.com. I've posted a few articles there lately. I'm stumped because growing up in Jersey, I don't remember fall weekends to see the changing of the leaves or to the local farms to pick apples for cider or apple sauce. Not knowing such fun as a child, I don't think I suffered...much. But know I'm older and like these little jaunts - something my cousins whom I'm quite close to don't get.
Not discouraged, I'm turning my thoughts toward maybe a dish that my friend Shirley makes. I remember when I first saw Shirley make her zucchini bread, I was appalled at her addition of carrots, raisins, nuts and sometimes, even chocolate chips. (I'm allergic to chocolate, so no choco nibs for me.)
Truth be told, Shirley's zucchini bread is different, but not unpalatable. So if Shirley can coopt a classic, then I'm sure I can too.

Snack Happy/Snack Healthy

There's a lot of news about snacking making headlines lately. One report says local governments should tax high-calorie, low-nutrient foods and drinks, i.e. snack foods, in order to combat childhood obesity. Another report says that Americans are snacking more than ever and the trend is set to increase as ‘grab-and-go’ foods become more diverse and easily available.
Take public schools. Kitchens are struggling with balancing profits and nutrition. For example, the lunch menu is supposed to limit the amount of french fries they serve per week. But fries, the greasy, tasty, calorie laden goodies that they are, are more popular than say, the organic carrot sticks.
This year, one school is introducing even more snack options like hot pretzels - another deliciously deadly sin. Talk about diversity. I guess the final question is will making the cost of bad-for-your health, but good-for-your-soul snacks more expensive send kids running to that bag of organic carrots? Or is the solution to reduce or eliminate selling snacks at lunch?

Oui, Oui

Everything related to French cooking is hot right now. I'm disappointed that I didn't keep up with my study of what I believe to be one of THE most romantic languages in the world. I think that would've surely given me a leg up in my pursuit of learning a different style of cooking.
So, back to the French. The American Julia Childs showed us how the French do it about 40 years ago or so. Very classy. But these days big name retailers have not only updated the style, but made it simple, and classy, thanks to some very handy appliances. I myself have recently discovered the joy of cooking (not the book) and would love to indulge in French food, made easy, of course, courtesy of some really great appliances. There's one hurdle - actually two. First is my husband. He wants the food, not the toys that make it happen. Hurdle #2? Number of ingredients.
I'm stuck with a desire to cook French foods, but with out the appropriate tools and a smaller ingredient list, desire is all I've got.
(sigh)