There is no one so self-assured as a school secretary. I have
never seen a timid one. How could they be? They have to soothe new
kindergarten parents, know every intricacy of the day’s schedule,
firmly send wandering children back to class, and know where the
principal is at all times.
There is no one so self-assured as a school secretary. I have never seen a timid one. How could they be? They have to soothe new kindergarten parents, know every intricacy of the day’s schedule, firmly send wandering children back to class, and know where the principal is at all times.
To do this, they wear an armor of calm. Their noses are often pointed straight ahead, or slightly up, not because of conceit but because they actually know what they are talking about. They often seem slightly indignant, but I think that’s because they have to be on guard at all times, ready to respond to the next emergency or ridiculous request.
“No, you cannot call your mother to tell her that you stubbed your toe in the girls’ bathroom. Now, hop back to class on your other foot.”
“Michael, here’s a tissue. Wipe that blood off of your cheek and pinch your nose before you ruin your white shirt.”
“No, Mrs. Smith, Rachael cannot come to the phone right now. I’m sure her first day of kindergarten is going just fine. We’ll call you if we need you.”
I vividly remember watching Roxie Thomas and Hortencia Yokoi effortlessly organize roll sheets, lunch duty assignments and 10-page mailings, all while answering the phones, greeting students by name and dealing kindly with anxious parents.
It’s a tough job, watching out for the principal, dealing with hundreds of personalities a day. It takes a special person, one who doesn’t mind balancing the weight of responsibility with true kindness and compassion.
Because everyone, from students to parents and teachers, needs the school secretary. She is the organizational center of a chaotic daily performance and the only one, sometimes, who knows the right answer. She is the heartbeat of the school.
• End of summer dessert: This cheesecake recipe from Bon Apetit is almost a no-bake recipe. You do have to bake the crust. You can use half of the blueberries, if you want a lighter taste. Chill overnight to give the flavor time to develop. Thanks to reader Jeannie Crull who sent in this recipe.
(Almost) No-Bake Blueberry Cheesecake with Graham Cracker Crust
Crust
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries
Topping
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam
For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.
For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made two days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
Makes 10 servings.
• Party dip: This taco dip is like a 5-layer dip but with a few extra flavors. Try it for a quick dinner or a side to a taco bar.
Beth’s Taco Dip
1 16-oz. can refried beans
8 ounces sour cream
3 medium avocados
16 oz. mild cheddar cheese, grated
10-oz. jar mild taco sauce
1/4 bottle jalapeño sauce
1/2 cup black olives, chopped
1/2 cup scallions, chopped
1 1/2 cup tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
Spread beans evenly on the bottom of a baking dish or casserole.
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips.
• RSVP: Reader Kevin O’Rourke from Morgan Hill asked for a Salade Nicoise recipe. This one from Gourmet Magazine takes just over an hour to make and will be met with great acclaim. The ingredients are simple and the tastes mixed together are divine.
Grilled Tuna Salade Nicoise
For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb. green beans (preferably haricots verts), trimmed
1 1/2 lb. small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb. (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
2 heads Boston lettuce , leaves separated and large ones torn into pieces
1 pint cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil
Make dressing:
Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Make salad:
Cook beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side. Makes 6 servings.
Tip of the Week:
A solution of 1 tablespoon baking soda to 1 quart warm water will remove most “off” odors from plastic storage containers. Simply give them a thorough dip in the soda solution, rinse with fresh water, and dry.
Notes from Jenny’s Kitchen
• Place an open plastic bag near the telephone before you begin kneading dough or mixing meatloaf. When the phone rings (and it will), simply slip your hand in the bag before picking up the phone and avoid a sticky mess.
• After chopping garlic or onions, run a lemon quarter over both the knife blade and the cutting board to remove the odor.
• Keep four to five different kinds of nuts in your freezer for drop-in guests. “Jump-fry” them in a hissing-hot nonstick skillet with a touch of butter, sea salt, and ground hot red pepper.
~ From “1,001 Secrets of Great Cooks,” by Jean Anderson
End notes: “The art of being wise is the art of knowing what to overlook.” ~
William James
Happy cooking!
