Valley Breeze

The North Providence Breeze 05-16-2018

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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4 AT HOME MAY 16-22-2018 | VALLEY BREEZE & OBSERVER LIVING EDITION ment, faculty, and perhaps even students – which will then investigate. If the investigation supports the contention of the offended party, the supposed offender will be hauled up before the BRT and might suffer even expulsion. This, mind you, because one student hurts another student's feelings by, say, looking at him the wrong way, whatever the "wrong way" might be. At the University of Michigan, for example, stu- dents are advised that "the most important indication of bias is your own feel- ings" and are encouraged to report – anonymously if they prefer – any "bias inci- dents." Apparently, at UM and many other institutes of increasingly absurd mis- education, in loco parentis has been replaced by in loco Magnum Frater. I often tell my audiences that I am a member of the last generation of American children whose feelings didn't count for much. Occasionally, one's feelings would count for something, but not for long. When I had an outburst of self-dra- ma, for example, my parents usually told me to rein it in, and if that appeared beyond my immediate ability, to go to my room. The over- whelming number of people my age and thereabouts report that they do not remember their parents ever talking to them about their feelings. It should be men- tioned that the mental health of 1950s kids was bigly bet- ter than the mental health of today's kids. Children are soap-opera factories by nature. They are inclined to over-dramatize, over-emote, and generally take themselves far too seri- ously. Their hearts rule their heads. Once upon a time, parents understood that in the raising of children, they were responsible to their neighbors, broadly defined, and that one of said respon- sibilities was to teach their children to bring emotion under the dominion of intel- ligent thought. At times, the teaching in question required blunt insistence. Then, in the 1960s, men- tal health professionals began advocating for letting children express their feel- ings freely, lest their emo- tions become "bottled up" inside and possess them like demons. Said profes- sionals told parents that children's feelings contained deep meaning that needed to be properly interpreted and properly responded to. Thinking that people with impressive credentials must know what they are talking about, parents began giv- ing relatively indiscriminate credence to their children's emotions and thus began growing children whose hearts rule their heads in perpetuity. These same kids eventu- ally go off to college and can't deal with the very sort of stuff I had to deal with (because no one would deal with it for me). University Bias Response Teams are 50 years too late for me, and I am clearly better off as a result. Family psychologist John Rosemond:, PARENTING From Page One Indulge in friendship with a simple, spring brunch NORTH PROVIDENCE – Now that it's spring, what better way to fit in a visit with an old friend than by getting together for brunch, leav- ing plenty of time for another spring activity later that afternoon. The seasons zip by quickly when you fill your free time on the week- ends with obligations. Once the weather turns warmer, weddings, bridal and baby showers, gradua- tions and family vacations all begin to take a chunk out of that pre- cious free time. And so do outdoor chores: grass mowing, painting, weeding gardens, watering – and the list goes on. When you work full-time, have a house and a family, sometimes you need to be a little more creative to enjoy the most out of the downtime you've got coming. Planning is often the key to success in the culinary department, but don't rule out a spontaneous occurrence. Did you ever just get up on a weekend day and decide, "I feel like having company over?" Now, I know people who write lists and shop once a week and I'm not one of them. My husband and I usually shop together and we like to buy meats fresh, so a trip to the market is a daily event. We then factor in what's on sale, what looks fresh and what we feel like having. While a planned brunch is easy enough, cost effective and won't take all day, an impromptu meal is easy, if you have the basic kitchen staples, a little time and the desire to have fun. This recipe for French Toast Casserole was originally provided by Donna Amalfitano in 2009. She said she likes to use it for special occasions. She received it from her coworker Susan, when she used to work for the Rhode Island Department of Health as a secretary. Donna has been serving it ever since and enjoys the ease with which it goes together, as well as the fact that she can assemble it all the night before, store the baking dish prepped in the fridge and just pop it into the oven the day of her brunch. She passed it along at her cousin's bridal shower in a favorite recipe box for the bride-to-be. This recipe has been family taste-tested. There are blackberry bushes in Donna's yard and she loves the sea sonal fruits and vegetables that are such a part of the season. One of her serving suggestions is to accom- pany the French Toast Casserole dish with fresh strawberries or blue- berries. "Experiment with fruit fillings if you like," she said. Typically she will also serve fruit juice, home fries, bacon – to which she adds maple syrup – and eggs, along with fresh fruits or berries at a brunch. Donna prefers to use Pepperidge Farm Cinnamon Bread, which she finds doesn't need to have addi- tional vanilla or cinnamon added. It smells wonderful as it bakes too! Once cooked, this dish looks nice with the cinnamon swirls in the bread creating an attractive visual design. The aroma is even more appealing. So don't wait for the perfect time, or day. Plan a brunch get-together now to relax and chat with an old friend, or a group of them. Who French Toast Casserole Ingredients for French Toast: 8 large eggs 2 cups half & half 1 cup milk 2 tsp. sugar 1 tsp. vanilla extract 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1 thick loaf of French Bread Directions: 1. Slice the loaf of French bread into 1-inch thick slices. 2. Arrange the bread in a 9-by-13-inch baking pan. 3. Combine the eggs, half & half, milk, sugar, vanilla, cinnamon and nutmeg together. 4. Pour the above mixture over the bread Ingredients for Topping for Casserole 2 sticks butter (melted) 1 cup light brown sugar 1/2 cup pecans Directions: 1. Mix butter, brown sugar, pecans, walnuts, corn syrup, cinnamon and nutmeg all together. 2. Pour over the bread mixture. Directions for Baking: 1. Cover the casserole with foil and place in refrigerator overnight. 2. Bake at 350 degrees covered in foil for 40 minutes. 3. Serve and Enjoy! The Recipe Box RHONDA HANSON knows? There may even be a chilled mimosa in the mix. Most importantly, remember to savor all of the tastes, smells and feelings of spring. Decorate your front door, cut fresh lilacs, run your toes through the green grass and notice every little gift. Even a rain shower can be a beautiful thing if you have the right attitude. Do you have a favorite recipe you would like to share? Email rhonda@valley- 1/2 cup walnuts 2 Tbsp. corn syrup 1/2 tsp. cinnamon 1/2 tsp. nutmeg

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