COVID 19

I've been processing Friday the 13th. A completely unprecedented day in my almost 19 years in education.

While I worry for our students who are home... Needing curriculum, food perhaps, and probably just missing their everyday routine and teachers, I'm so very grateful our governor is thinking ahead. If we can stop the spread of covid 19 before it truly hits hard, we win. We need to spread it out to protect our resources within the healthcare system so we can take care of those who are most vulnerable.

I will continue to share ways we can make a difference! Educate those around you. Share fact not fiction. Be willing to help your neighbors, friends and colleagues. Donate to food banks. Write to your loved ones who might be quarantined at home. Share love and kindness. Above all give Grace.

Practice social isolation and wash your hands frequently. No need to go and panic. However,  be smart and cautious.

Friday was a really hard day in education as we prepare for a multi-week shutdown. However with my administrative colleagues and the amazing teachers, paraprofessionals and ancillary staff we serve, we will support families and our community!

How are you supporting your community?

Addition from a wise friend of mine: contact your child’s teacher or any teacher that you know that may have specific basic needs concerns for a student in their class.

Savory sweet potato

Ingredients

• 5 pounds sweet potatoes (5 to 6 large potatoes)
 
• 1 large (1 1⁄2 oz.) shallot, grated (1 1⁄2 Tbsp.)
 
• 1/3 cup whole milk
 
• 2 large eggs, beaten
 
• 1 1/2 teaspoons chopped fresh sage

• 1/4 teaspoon ground nutmeg
 
• 1 cup unsalted butter, melted, divided
 
• 2 1/2 teaspoons kosher salt, divided
 
• 1 1/4 teaspoons black pepper, divided
 
• 1 1/2 cups pecan halves, roughly chopped
 
• 1 1/2 cups coarsely ground day-old sourdough breadcrumbs (2 1⁄2 oz.)
 
• 2 ounces Parmigiano-Reggiano cheese, shredded (about 1⁄2 cup)
 
• Chopped fresh flat-leaf parsley

How to Make It

Step 1

Preheat oven to 350°F. Place potatoes on an aluminum foil-lined baking sheet. Bake in preheated oven until very tender when pierced with a knife, about 1 1⁄2 hours. Cool 30 minutes. Peel and discard potato skins.

Step 2

Stir together potatoes, shallot, milk, eggs, sage, nutmeg, 1⁄2 cup of the melted butter, 2 teaspoons of the salt, and 1 teaspoon of the pepper with a fork until mostly smooth. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Step 3

Combine pecans, breadcrumbs, cheese, and remaining 1⁄2 cup butter, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl. Sprinkle pecan mixture in an even layer over potato mixture.

Step 4

Bake, uncovered, at 350°F until topping is golden brown, 28 to 30 minutes. Sprinkle with parsley.

Chef's Notes

To make ahead, prepare recipe through Step 3. Cover and chill overnight. Let baking dish sit at room temperature while oven preheats. Proceed with recipe as directed in Step 4, increasing bake time to about 45 minutes.