I have been living and breathing information about the US Presidents these past few weeks. Learning them in order; finding out who their Veep was and who else was on their cabinet; discovering what made them great -- or not so great -- leaders of our country; reading interesting tidbits about their personal lives.
FYI, John Quincy Adams liked to swim the Potomac daily -- in the nude.
Why do I have such a hobby as learning about the presidents, you ask? It all boils down to a Social Studies Fair and 25 students who wanted to be presidents for the evening. Maybe for life.
It's hard work transforming third graders into presidents -- research and reading and poetry writing along with 'interviews' they must transcribe... painting 'self' portraits as well as writing and memorizing speeches... coming up with a stellar costume. But they did the work and last night it paid off. The Hall of Presidents was open and the public (parents and friends) enjoyed.
And now Teacher is going to crash...
But first I need to share a little bit about this rainbow chard you see here.
I hate the stuff.
Ok, ok, I don't hate it. I used to. A lot. Something to do with it being the only vegetable that continually grew in our little garden growing up, making it and its super sandy texture a common occurrence on our dining table.
'Common'? Maybe an understatement.
So when I went to Farmer's Market last week and my friend said, "Oh, you really need try this!" and I saw the nice price of one buck, I had to give it another try.
Well, maybe that sandy texture I remember wasn't as bad as my memory claimed it to be. The taste? Not that bad... according to my husband it was actually quite good. In fact, he would like me to repeat this dish. Soon. So, I guess chard isn't all that bad. This dish isn't, that's for sure.
I guess I can't say I hate chard all that much anymore... and I can definitely say I might know more about the US presidents than the average American ;)
RAINBOW CHARD RIGATONI
Recipe adapted from Martha Stewart Living, June 2006