Last Tuesday, families were back at bus stops during my morning walk around the lake. It was the first day of school. Cell phones were in camera mode and working in overdrive. Most of the moms were wearing bigger and brighter smiles than the kids, much bigger and much brighter.
While my childhood was split between Massachusetts and New Hampshire, our Monday through Friday life was spent in suburbia. That’s where I went to school. It was a much different world from our northern New England paradise. For one thing, in square mileage, the town was half the size. However, the population was about fifteen, yes, fifteen, times greater.
In the spirit of the post-war building boom, houses were packed close together. Not reach out the window and shake your neighbor’s hand close but close enough. Instead of one regional elementary school serving a couple of towns, there were twelve neighborhood schools and no corner bus stops. From the first day of kindergarten until we finished the sixth grade, we walked to school.
These elementary schools were strategically located so that no child walked more than a mile. Or at least that was the theory. There were a few outliers. My friend Joy was one of them. Her street fell outside the one-mile radius of any school. Joy and kids like her had to tough it out, ride their bikes or hitch rides with their parents.
We actually walked to and from school twice a day. That’s right, we went home for lunch. As you might guess, that put quite a crimp in any parent’s day. But those schools were built in another time for another era. Most moms were stay at home; taking care of kids, house and husband. I’m sure there were a few exceptions but I never met any.
It didn’t seem to bother Mom much when my sister and I were little. She was always there when we bounced back and forth, to and from Fiske School. All the mothers in the neighborhood were on the same schedule. If they complained about it; we never heard. Then again, what seven-year-old pays attention to the hassles and inconveniences her mother might face?
Things changed a bit the year my brother started kindergarten. While the town had twelve neighborhood elementary schools, there was just one high school and one middle school. My sister was in her first year at the high school and I had just move up to the middle school. (We called it junior high back then.)
Anyway, our house fell within inches of the one-mile rule so, middle school or not, I still walked. My sister took the bus. But here’s the important part, neither of us went home for lunch. The school board figured that once you reached the ripe old age of twelve, you could handle a cafeteria.
On the other hand, my kindergartener brother was home every day at noon. It was about that time that my generally cheery mom started to talk about the home for lunch bunch. At twelve, I couldn’t help but notice the not-so-subtle note of irony in her voice. After all, this daily interruption and rush to be home had already been going on for ten years … and, there she was – looking at seven more.
Happy back to school and bon appétit!
Greek Grilled Cheese Sandwiches
Makes 4 sandwiches
- About 1/2 red onion, cut in thin wedges
- 1 clove garlic
- Olive Oil
- Kosher salt and freshly ground pepper
- Dash or to taste hot sauce
- 1-2 medium zucchini, trimmed and cut in half lengthwise
- 8 slices sourdough bread
- 4 ounces shredded mozzarella
- 4 ounces crumbled feta
- Black oil-cured or Kalamata olives, pitted and chopped
Preheat the grill to high.
Put the onion and garlic in a bowl, drizzle with enough olive oil to lightly coat, season with salt and pepper and toss to combine. Put the vegetables in a grill basket and, stirring from time to time, grill on high until tender crisp.
Return the vegetables to the bowl, fish out the garlic clove, add the hot sauce and toss to coat. Finely mince the garlic, add it back to the onion and toss again.
Meanwhile, brush the zucchini halves with olive oil and season with salt and pepper. Grill the zucchini until nicely browned and tender, 3-5 minutes per side. Remove the zucchini from the grill and finely chop. Add the zucchini to the onion and toss to combine.
Lightly butter one side of each slice of bread. Set half the bread slices in a skillet – you’ll probably need to work in batches or use 2 skillets. Spread a dollop of grilled vegetables on each slice and sprinkle with mozzarella, feta and olives. Top with the remaining bread slices, butter side up. Cover the skillet and cook on medium low until the bread is golden brown, about 8 minutes. Flip the sandwiches and cook until the cheese has melted and the second side is golden, about 5 minutes.
Cut the sandwiches into wedges and serve.
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Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019