Nationwide Children's Hospital {Wordless Wednesday}

1. four foot tall carved wooden squirrel from Mansfield Carousel (one of many such characters) greeting visitors to the magical forest 2. color changing lights (that kids control) and lift in rehab room 3. sunlight, edutainment system, and private bath in rehab room 4. working kitchen for families to learn how to take care of child at home 5. car for families to practice transporting children with mobility issues 6. view from a patient room on to underground garage roof garden 7. signage in cafeteria includes diet and allergy information 8. indoor cafeteria seating 9. secure outdoor cafeteria seating 10. another friendly character 11. hidden pictures in magical forest mural

I recently toured the newly expanded Nationwide Children's Hospital with a group of bloggers. Unlike traditional scary and sterile hospitals, I found Children's full of whimsy, hope, light and natural materials. Our guides revealed that modern medical technology, sustainable energy practices, and staff support are behind the beautiful facade.

Though I hope none of you ever have to visit in an emergency, if you do so you'll find your stay full of thoughtful details and the highest level of technology, comfort, and care. Families can tour the new facility at their Community Celebration Sunday June 11, 2012 and view Youtube video from our tour and panel Q&A.

Disclosure: Nationwide Children's provided me with lunch and a few pieces of hospital branded swag. Opinions are my own.

Meal Plan April 10, 2011

Ingredients & Inspiration:

• Leaving on a 10 day vacation to Massachusetts on Thursday = Operation clean out the fridge
• We have half a head of cabbage, a head of lettuce, two boxes of spinach, three half gallons of milk, two bags of mozzarella cheese, a half dozen homemade buns, and most of a 32 oz container of yogurt that will spoil if we don't use them
• We have one last large pie pumpkin from the fall that needs to be used
• I would love to avoid grocery shopping until we leave
• My family is coming over Wednesday for a last meal before we leave

Menu:

Monday - black bean tacos/burritos with cheddar cheese, cabbage, salsa

Tuesday - egg salad sandwiches, salad, pumpkin muffins or pie  Lil is bargaining for pie

Wednesday - spinach lasagna with homemade ricotta and tomato sauce Yes, this was on last week's menu too but we never made it

Asparagus Relish Deviled Eggs

When one of the Wild Goose Creative board members asked me to be part of the Asparafest cooking competition, I couldn't refuse. I debated my options for a few days and entered with asparagus deviled eggs.

I decided to challenge myself not only with creating the recipe but sourcing the ingredients. In my entry, all ingredients excepting salt and pepper were produced by people I know. The eggs, garlic, shallots, and herbs came from my own garden. The asparagus was from Schacht Farm in Canal Winchester, Ohio. The cider vinegar is home produced by Charlie of Windy Hill Apple Farm. Roger's Honey sweetened the relish and I made the butter myself from Vernon Yoder's raw milk.

I didn't win the competition and it's debatable whether the eggs taste any better than if the ingredients were sourced from a big box grocery, but it was a fun exercise nonetheless.  Asparagus the movie was entertaining and enlightening.  If you have a chance, catch a viewing or buy it on DVD.

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Asparagus Deviled Eggs Makes: 12 deviled egg halves Time: 10 minutes assembly, 20 minutes + overnight for relish

6 eggs, boiled and halved

2 tablespoons hand-shaken butter

3 tablespoons asparagus relish, see recipe below

salt and pepper to taste

optional: chili powder, paprika, asparagus tips

Remove yolks from eggs and place yolks in a medium sized bowl.  Mix in butter until yolks are smooth and creamy.  Stir in relish, salt and pepper.  Fill egg white halves with the yolk mixture. Top with a sprinkle of chili powder, paprika, and/or roasted asparagus tips.

Relish (needs two days preparation)

Marinated asparagus: 1/2 bunch blanched asparagus 3 cloves garlic, chopped 1 cup cider vinegar 3/4 teaspoon salt and pepper 1 tablespoon fresh sage

Mix all ingredients except asparagus. Pour over asparagus and refrigerate overnight.

Relish: 1 cup minced marinated asparagus 2 tablespoons minced garlic, sauteed in a little butter 1 tablespoon each fresh rosemary and oregano, minced 1 tablespoon honey salt and pepper to taste

Mix all ingredients and refrigerate overnight.

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