School is back in session and around the country educators are focused on increasing student achievement in math, science and literacy. Getting kids to read always has been a challenge, even among excellent readers.

However, a new young teen series by Rick Riordan called “Percy Jackson and the Olympians” has avid fans who eagerly awaited the recent release of the fourth volume in the series titled “The Battle of the Labyrinth.” This series crosses over the curriculum, making it applicable to math, science, reading, and the arts.

Mythology always piques the interest of young people, which explains in part the popularity of this series about Percy Jackson, who learns he is the half mortal son of the Greek god Poseidon. Percy was a middle-schooler when the series began with “The Lightning Thief” and is now a ninth-grader attending freshman orientation. In the latest volume Percy must travel through an underground Labyrinth that reaches across the United States in order to defeat Kronos and save his friends.

Throughout the books Percy and his demigod friends have been faced with the same problems mere mortal teenagers face, always using their wits to outsmart the enemy and overcome obstacles. Annabeth, one of Percy’s friends sums up life for a person this age, saying, “At camp you train and train. That's cool and everything, but the real world is where the monsters are. That’s where you learn if you’re any good or not.” Percy’s story is the perennial story of the young person’s quest for identity and building the confidence to successfully face life’s obstacles.

The best recommendation for the series comes from young teens themselves. One young man I know read the first three novels at over 300 pages each in just two weeks, which is the most genuine test of the novel’s appeal. Visit Riordan’s Web site for the books at www.percyjacksonbooks.com.

Life has become a little more hectic for families with school back in session. Here are some easy recipes to delight kids and parents.

CHOCOLATE GRAVY
1 tablespoon cocoa
1 cup sugar
1/4 teaspoon salt
2 tablespoons flour
1 tablespoon butter
1 teaspoon vanilla
2 cups milk

Mix all dry ingredients well. Place milk in a heavy or cast iron skillet on low and gradually add dry ingredients, stirring constantly.
As it thickens, add vanilla and butter.
Can add more milk if needed.
Serve with biscuits.


ANTS ON LOG
Celery
Peanut butter
Newman’s Own Organic Raisins

Wash and trim celery; cut into desired lengths.
Spread with peanut butter and top with a few raisins.
A great after school snack or lunch box treat.


MUSTARD VINAIGRETTE CHICKEN ROLL UP
1 lemon pepper rotisserie chicken
1 tablespoon grainy mustard, such as Grey Poupon Harvest Coarse Ground
2 tablespoons honey
2 tablespoons red wine
2 tablespoons finely chopped red onion
1/4 cup olive oil
1/4 cup chopped bread-and-butter pickles
1/4 cup celery, chopped
1 shallot sliced thin
Whole wheat flour tortillas
Romaine lettuce
Olive oil mayonnaise, if desired

Any flavor rotisserie chicken except barbecue will do.
Skin chicken and shred; add pickles, celery and shallot.
Mix mustard, honey, red wine, red onion and olive oil until blended.
Add vinaigrette to chicken and coat well.
Wrap in tortillas with lettuce and mayo, if desired.
Serve with chips for a quick meal on a busy night.


SWEET SENSATION
8 slices challah bread
Peanut butter
Honey
2 large eggs
Milk
Salt
Butter
Confectioners’ sugar

Spread slices of challah or other egg-type bread with peanut butter and honey, topping each to make sandwiches.
Beat the eggs with 2 tablespoons milk and 1/4 teaspoon salt.
Dip the sandwiches in the egg mixture, as you would French toast.
Grill sandwich in heavy skillet in 1 or 2 tablespoons butter until golden on each side.
Sprinkle with confectioners' sugar.
Yum.


PEANUT BUTTER ICE BOX COOKIES
These cookies are also known as cafeteria cookies and no-bake fudge cookies.
1/2 cup milk
2 cups sugar
1 stick oleo
3 tablespoons cocoa

Boil for three minutes, then remove from heat and add:
1/2 cup peanut butter
1 teaspoon vanilla
2 cups oats

Drop by teaspoonfuls onto parchment paper lined cookie sheet.
As each layer fills, stack another sheet of parchment paper on top and continue dropping by teaspoons.
Chill in refrigerator until set, then remove to airtight container and store in fridge.