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Permalink Reply by Jim Conrad on May 28, 2013 at 3:03pm

I wish I was going to eat at the station today!  But alas, I am a volunteer. 

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Permalink Reply by Shift WOD on May 28, 2013 at 5:00pm

I was a volunteer before I went paid and we still ate lol

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Permalink Reply by Timothy John Dodson on May 28, 2013 at 6:32pm

We still do--LOL!

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Permalink Reply by Ron King (Fire Chief) on May 28, 2013 at 6:39pm

Fish and fries

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Permalink Reply by Don Catenacci on May 28, 2013 at 10:39pm

We made spaghetti.  The sauce was Rinaldi's traditional that we jazzed up with Roma tomatoes, red and green peppers, zucchini and yellow squash, carrots, onions and Contadina tomato paste.  We also added some Italian sausage chunks to the sauce.  We had Itailian bread and butter and skim milk with it.  For desert there was the choices of a homemade rubarb cake or fresh watermelon.

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Permalink Reply by Shift WOD on May 29, 2013 at 10:17am

Getting the menu ready for next day doing Thanksgiving style Dinner

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Permalink Reply by Shift WOD on May 30, 2013 at 9:09am

shiftwod.com believes a healthy meal is a big part of the puzzle to stay healthy.

Hot Chile Grilled Cheese
This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with: Coleslaw and sliced pineapple.

From EatingWell: Mar
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
Preparation
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.Hot Chile Grilled Cheese
This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with: Coleslaw
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
Preparation
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.
Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.

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