Creative Mom

A New Chapter

2011-04-21T20:23:00.000-07:00

So I have moved from the working world to Stay@home Mom. And let me say that I love it! We have so many events coming and going right now with our oldest son graduating from high school and leaving for Army Basic Training...Summer camp f

or the two youngest boys, and a SERIOUS job hunt going on for number two. Not to mention the new crafts and creative projects in the works already!!!! Check out the four little "purses" I made for a friend's Easter gifts for her children...

Battle of the Boulevard Broadcast yesterday

2011-01-26T10:01:00.000-08:00

National BBQ Chicken Day 2010

2010-12-09T15:02:00.000-08:00

2010-10-26T15:00:00.000-07:00

How Can We Be More "In the Know?"

2010-09-14T05:36:00.000-07:00

Did you know that Lipscomb Dining is out there in many different forms for one reason......FYI? Check out ALL the social media available to you daily to make your dining options more resourceful:
Website: www.lipscombdining.com
Blog: Well, obviously.....
Facebook: Lipscomb Dining
MyDText: Text LUD to 82257 and begin receiving special deals throughout the week as well as important information as needed!

So DON'T MISS A THING by being "In the Know!"

Don't Miss Tonight's Skills Contest!!

2010-09-02T06:13:00.000-07:00

Become a follower today!!

2010-09-01T06:11:00.000-07:00

Become a Lipscomb Dining Blog follower today, Sept. 1, and receive an email coupon to print for free fries at Chickfila!!

2010-07-16T09:04:00.001-07:00

New Summer Deals for LU Staff, Faculty and Students!

2010-07-16T09:03:00.001-07:00

2010-06-04T05:25:00.000-07:00

2010-05-10T06:35:00.000-07:00

Welcome Envirothon Guests!

We recognize that we have a responsibility to use our resources wisely and to protect them for future generations. Natural materials, foods, and packaging, proper farming and trade practices, and innovative recycling programs are just a few of our sustainable practices.

Visit our Sustainability Information

Winners Dinner Thursday Night

2010-04-30T07:37:00.000-07:00

We really enjoyed the Thai and Vietnamese Fine Dining Meal for the raffle ticket winners! The menu was excellent: Chicken Pho Soup
Grilled Sea Bass
Steamed Veggies/Salad
Thai Rice with Spicy Sauce
Bananas Deep Fried Tortillas with Vanilla Sauce

Wow, what a meal! Thanks to Chef Michael Sullivan for the wonderful food and Catering Director Wolcott Fary for the fine dining service!

2010-04-23T05:50:00.001-07:00

Earth Day 2010

This 40th annual event was an opportunity to build a healthy, clean energy economy now — and for the future.
There were one billion people in 190 countries who took action for Earth Day.
According to earthday.org, here are what some people across the globe do nearly every day to help our environment.
• “I never throw clean water down the drain. It goes into a bucket to be used for watering plants or filling the kettle.”

• “I am trying to eat only seasonal home-grown vegetables and recycling as much as possible.”

• “I'm using environment-friendly cosmetics for my daughter.”

• “I am encouraging all my friends to recycle by starting a “how green is your bin” promotion. I am also shopping at charity shops and not buying new to reduce the demand for production.”

• “I use stair cases to reach my home on the fifth floor of my apartment, which keeps me fit, reduces electrical consumption and contributes to the reduction of carbon emission.”

While some of these actions may seem extreme, they are the start of what may become commonplace in the future — if we don’t act right now.

Everybody needs to do their part.

National Lima Bean Day

2010-04-20T08:01:00.000-07:00

Today is the day of the LIMA BEAN or BUTTER BEAN or MADAGASCAR BEAN
Among the most popular shell beans in the U.S., these smooth, flat shaped, sweet-tasting beans have a rich, starchy, meaty texture and a creamy, distinctive flavor. Lima beans are nutrient-dense and their richness generates feelings of satiety. Often referred to in some southern states as “butter beans,” lima beans date back to around 5000 B.C.E. along the coastal regions of South America; they are believed to have originated in Guatemala and Southern Mexico and are called lima after Lima, Peru, where they were discovered by the Spanish in the 1500s. Spanish explorers brought the lima bean to Europe, where it thrived in the temperate climate; the slave trade brought it to Africa. where it became one of the most vital beans on the continent.

Fresh varieties of lima bean sold in their pods can sometimes be found in local markets. Before European settlers reached the Americas, a type of bean believed to be similar to the lima bean was grown by Native Americans in the southwestern and East Coast regions of the U.S. These beans were commonly inter-cropped by Native Americans with corn; hence, the origin of succotash, a side dish that combines lima beans and corn. Limas are also used in casseroles, soups and salads.

Lima beans were traded along routes that led into North America; eventually they were carried to Europe, Asia, and Africa. Early explorers stored dry lima beans for long periods on their ships, recognizing that they were a nutritious and highly concentrated food source. In fact, lima beans are a good source of B vitamins (vitamin B6, niacin, folate), protein (including the important amino acid lysine), fiber (especially soluble fiber in the form of pectin), iron, potassium, and magnesium; and they have very little fat. Studies suggest that intake of beans can help to lower LDL cholesterol levels, probably due to their soluble fiber content. Lima beans also contain the phytochemicals coumestrol and saponin, compounds that may impart anticancer benefits.

One of the most widely available beans, lima beans come in two sizes: large, flat lima beans (the Giant Peruvian Lima, Phaseolus limensis), also called the butter bean, cape pea, curry bean, lab bean, Fordhook, Madagascar bean or Pole Bean. The other is the baby lima or baby butter bean, which is not a young lima bean but a smaller, milder-tasting variety. Both are sold frozen as well as dried and canned. Beyond Fordhooks and baby limas, there is wide variety of seed sizes, shapes and color combinations among lima beans (see the Christmas lima photo at right), but they are less available. Baby lima beans are less starchy than the larger Peruvian/Fordhook variety. Generally, the greener the thinner bean, the better the texture and flavor.
Giant Peruvian lima beans available at Amazon.com.
Christmas lima beans available at Amazon.com.
Baby butter beans available at Amazon.com.

Tonight's Spring Roll Fling

2010-04-15T08:44:00.001-07:00

Spring Roll Fling
Come tonight to the Bison Cafe to learn to make your own Spring Roll! You can roll it, choose your ingredients, everything! It's great learning fun!
What I love about these rolls is that you can improvise and use lots of different things in the filling. Granted, this practice might compromise their authenticity, but unless you’re having a Vietnamese guest for lunch, no harm done. Keep in mind that you can have too much of a good thing: avoid using 6 different veggies, two types of meat, 5 herbs, and a smear of peanut butter inside. These rolls are supposed to be delicate, fresh, and light. Perfect for the warm weather that is certainly peeking at us (fingers crossed).

2010-04-02T07:44:00.000-07:00

Easter, which celebrates Jesus Christ's resurrection from the dead, is Christianity's most important holiday. It has been called a moveable feast because it doesn't fall on a set date every year, as most holidays do. Instead, Christian churches in the West celebrate Easter on the first Sunday following the full moon after the vernal equinox on March 21. Therefore, Easter is observed anywhere between March 22 and April 25 every year. Orthodox Christians use the Julian calendar to calculate when Easter will occur and typically celebrate the holiday a week or two after the Western churches, which follow the Gregorian calendar.
Easter is a religious holiday, but some of its customs, such as Easter eggs, are likely linked to pagan traditions. The egg, an ancient symbol of new life, has been associated with pagan festivals celebrating spring. From a Christian perspective, Easter eggs are said to represent Jesus' emergence from the tomb and resurrection. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources. One explanation for this custom is that eggs were formerly a forbidden food during the Lenten season, so people would paint and decorate them to mark the end of the period of penance and fasting, then eat them on Easter as a celebration.
Easter egg hunts and egg rolling are two popular egg-related traditions. In the U.S., the White House Easter Egg Roll, a race in which children push decorated, hard-boiled eggs across the White House lawn, is an annual event held the Monday after Easter. The first official White House egg roll occurred in 1878, when Rutherford B. Hayes was president. The event has no religious significance, although some people have considered egg rolling symbolic of the stone blocking Jesus' tomb being rolled away, leading to his resurrection.

2010-03-31T07:10:00.000-07:00

Today's Tasty Treat in the Bison Cafe at lunch is:

Make your own Ice Cream Sundaes!

Just how do you make yours? Do you add tons of toppings, or just one or two favorites? Do you drown it in chocolate sauce or caramel? How about the cherry on top....do you choose one or have it without? I personally love the whipped topping! Maybe a few nuts, some caramel, and of course, CHOCOLATE ICE CREAM!!

2010-03-29T10:39:00.000-07:00

Tuesday, March 30, will be a special lunch in the Bison Cafe. We will continue our Tour North America adventure by visiting San Francisco and some of its culinary treats. Did you know Popsicles were first invented in the Bay Area? What is surprising, though, is that it was invented by an eleven year old boy. In 1905, Frank Epperson put his summer boredom to good use. He began making flavored drinks in his home using combinations of water, soda powder and different natural and artificial flavors. His curiosity spread and he left some of his new concoctions outside during a cold Bay Area night. As children will do, he had abandoned the project without removing the stirring stick he’d been using, and thus was born the first popsicle. Epperson called it an Epsicle at the time and worked on perfecting its form. He patented it in 1923, but eventually sold all of the rights to it.

2010-03-12T07:49:00.000-08:00

2010-03-12T06:15:00.000-08:00

Have a great Spring Break! Just a quick note that Sub Connection will be open some while you are gone and it is now featuring a low fat Buffalo Chicken Sub!So for those who are staying around Nashville this next week of Spring Break, here is a low fat option for lunch - the Reduced Fat Buffalo Chicken Sub with a cup of yogurt and a bottled water! Many healthful returns!!

Love photography? Post your favorite pix, too!

2010-03-10T09:18:00.000-08:00

Like photography? I have a friend who does and shares his pictures on the web: http://www.tkellerphotography.com/ Check it out. Love his outdoors looks and feeling in his photos.

March 5 is National Cheez Doodle Day!

2010-03-04T08:07:00.001-08:00

That's right... It's finally coming....tomorow, March 5! Whether you want Cheez Doodles or some variation of a puffed cheese snack product, it's time to pop a bag, take a hearty whiff of cheese dust and dig in.
We prefer them straight up.However, Cheese Doodles are pretty good:
Paired with grape soda
On a peanut butter and jelly sandwich
Atop a tuna noodle casserole
Though some just pair them with squirrels...

Organic Food

2010-03-03T08:29:00.000-08:00

With even Wal-Mart carrying organic produce, you might think America is on the fast track to a pesticide-free future. But hold your horseradish—it ain’t necessarily so.
It’s true that more and more consumers are keeping their eyes peeled for the “organic” label, which, no longer signifying the shriveled turnips and gritty lettuce leaves of its infancy, has blossomed into a sign of quality. No one wants to eat a pesticide-sprayed peach. But crunch into an organic apple, and according to popular opinion, you’ll enjoy a delicious, healthy, and eco-conscious gift from Mother Earth.
Over a third of Americans, believe organic food is yummier. If the White House’s new organic veggies didn’t taste good, would Michelle Obama really put in the work?
Consumers aren’t just impressed with the taste of organic food. Most people-1 in 1.32(76%)—think organic food is healthier, and 1 in 1.27(79%) believe it’s better for the environment.
But while the reputation of organic eating has been rising, many consumers aren’t willing to pay a premium for their food—and almost everyone, 1 in 1.05(95%), believes organic food is harder on the wallet. At the end of 2006, organic salad mix cost an extra $3.95 per pound over the conventional product, according to the USDA. By December 2007, organic milk cost $3.94 more per gallon than conventional milk. And with the current recession, some organic producers have had to close shop because of slumping demand for their high-priced products.
Perhaps because of its pricey reputation, organic food often feels like a luxury good, indicating status and quality. Organic potatoes sound classy; regular potatoes sound plain. For most people, organic eating remains a special splurge, not a lifestyle. Most are either occasional, 1 in 3.23 (31%), or rare, 1 in 3.03 (33%), buyers of organic foods. Die-hard organivores are 1 in 100.
High prices alone may not explain these numbers. Given the incredible publicity surrounding the healthy foods movement—that means you, Michael Pollan—why are there still so few all- or mostly-organic eaters?
Much uncertainty still surrounds our organic purchases. We wonder if pesticides can seep inside the thick peels of non-organic bananas and oranges, not to mention that thin-skinned peach. We wonder if the local, non-organic products on offer at the nearest Greenmarket are more environmentally friendly than organic ones shipped from halfway around the globe. And we’re wary of confusing or misleading standards and claims. So we’re left to wonder when paying a premium for organic food is worth the cost.

Pound Cake Bar

2010-03-02T08:46:00.000-08:00

So, tomorrow's Tasty Treat is Pound Cake Bar. I know I like strawberries, whipped cream, chocolate sauce, caramel sauce, other fruit, etc....but not all at once. What you do like on pound cake? Sometimes I also just want to eat it plain. Especially right from the oven. Do you like anything strange on your pound cake? Or do you know someone who does? Share this on the blog.
Oh, and give us more ideas of things to serve on these Tasty Treat Wednesdays. What would you like to have? Banana Splits? Tuscany Fries? Fondue? Tell us! We really do want to know! Enjoy the snow today. Maybe Spring will arrive soon. Spring Break is just two weeks away!!

2010-03-01T08:00:00.000-08:00

Today begins Women's History Month. Blog us with any important women in history you'd like to share.

Pasta Bar Arrives at the Bison Cafe

2010-02-26T10:37:00.000-08:00

In response to a student developed focus group we visited on Thursday, February 25, Lipscomb Dining has installed a pasta bar to be available daily now in addition to the pizza items available at the pizza station. One student remarked, "You just made my day happier!" Visiting families touring the Bison Cafe this morning reported that the offers were so many and could not believe we were adding yet something else to appear in the daily routine. Let us know what you think. Understandably, not all food offers will be loved or even liked by all students. But every time a student speaks, Lipscomb Dining is now taking note and passing it along. So pass this along, LU Community, "Speak up and be heard....more than that, be listened to by us. We WANT to know your needs!"

First Blog

2010-02-25T08:29:00.000-08:00

In an attempt to reach the heart of those we serve every day, we have created this blog for the LU Community. We want to do the best job possible to feed and provide nourishment for you. Know that we don't ignore your messages whether posted on our facebook fan page or here on the blog. These are each printed and saved and passed on to the administration of Sodexo! Right now we are in week two of a six week trial of the new "Comfort Foods" initiative here at Lipscomb Dining. Your feedback will be voiced for all college campuses around the USA. So speak out and let us know what you'd like to see or what you'd like NOT to see!!