Monday, May 31, 2010
Homemade Oatmeal Packets: Awesome!
We've found this fabulous recipe for a a variety of healthy snacks at work, or school: Homemade Instant Oatmeal packets.
Awesome idea, very nutritional, flexible and delicious!
Homemade Instant Oatmeal Packets
Basic Recipe:
- 3 cups Quick-Cooking Oats
- Salt
- Small sized Zip Baggies
Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.
Variations:
Add different dried fruits and flavorings to taste:
- 1 TB raisins, 1 TB brown sugar, 1/8 tsp. cinnamon, and 1 TB chopped walnuts.
- 1/2 cup frozen dried strawberries and bananas.
- 1 TB date sugar, 2 TB freeze dried apples, 1/8 tsp. cinnamon, and 1 TB chopped pecans.
- 2 TB dried blueberries, 1 tsp. sugar, 1/8 tsp. orange zest, and 1/4 tsp. vanilla powder (found in the bulk spices section at my local health food store).
- 1 TB finely shredded coconut and 2 TB chopped dried pineapple.
So many options, just use your imagination and it will never get boring!
Sources: Stretcher.com and Vegan Lunch Box
Awesome idea, very nutritional, flexible and delicious!
Homemade Instant Oatmeal Packets
- 3 cups Quick-Cooking Oats
- Salt
- Small sized Zip Baggies
Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.
Variations:
Add different dried fruits and flavorings to taste:
- 1 TB raisins, 1 TB brown sugar, 1/8 tsp. cinnamon, and 1 TB chopped walnuts.
- 1/2 cup frozen dried strawberries and bananas.
- 1 TB date sugar, 2 TB freeze dried apples, 1/8 tsp. cinnamon, and 1 TB chopped pecans.
- 2 TB dried blueberries, 1 tsp. sugar, 1/8 tsp. orange zest, and 1/4 tsp. vanilla powder (found in the bulk spices section at my local health food store).
- 1 TB finely shredded coconut and 2 TB chopped dried pineapple.
So many options, just use your imagination and it will never get boring!
Sources: Stretcher.com and Vegan Lunch Box
Today is Memorial Day
In the Charles Causley poem Nursery Rhyme of Innocence and Experience, turned into sonic form by Natalie Merchant, a young boy asks, "Sailor O sailor will you bring me if I give you my penny and my apricot tree." The sailor promises to bring presents from over the sea. Three long summer go by, the ship returns, without the sailor. His fate is implied.
While walking into the Port Authority Bus Terminal in New York City on Friday, I passed a couple of sailors in town for Fleet Week, and was striken by how young they looked. I thought of Owen Meany's reflection in John Irving's "A Prayer for Owen Meany" that children fight the wars.
This Memorial Day, I'm thinking a lot about the Causley poem, as well the John Irving novel, with its reflections on Vietnam. I'm not thinking about going to the mall. For retailers and for some consumers, it's just another sale.
Consider these words from Veterans of Foreign Wars National Commander-In-Chief Thomas Tradewell, Sr.:
"Do most non-veterans really recognize the importance of the day honoring their fellow Americans killed in war?
Judging from what Memorial Day has become—simply another day off from work—the answer is a resounding no. Perhaps a reminder is due, then. And it is the duty of each and every veteran to relay the message.
Sacrifice is meaningless without remembrance. America's collective consciousness demands that all citizens recall and be aware of the deaths of their fellow countrymen during wartime.
Far too often, the nation as a whole takes for granted the freedoms all Americans enjoy. Those freedoms were paid for with the lives of others few of us actually knew. That's why they are all collectively remembered on one special day."
Read the full passage.
In my car hangs a red poppy which I received from a veteran after making a donation, but never knew its meaning, so decided to look it up. Red poppies became associated with the war after the publication of the poem "In Flander's Field," by Col. John McCrae of Canada. Here is that poem.
In Flander's Field
In Flanders Fields the poppies blow,
Between the crosses, row on row,
That mark our place; and in the sky,
The larks, still bravely singing, fly,
Scarce heard amid the guns below.
We are the dead.
Short days ago,
We lived, felt dawn, saw sunset glow,
Loved and were loved and now we lie,
In Flanders Fields.
Take up our quarrel with the foe
To you, from failing hands, we throw,
The torch, be yours to hold it high.
If ye break faith with us, who die,
We shall not sleep, though poppies grow,
In Flanders Fields.
Read more about the VFW Buddy Poppies, which continue to be assembled by disabled and needy veterans in VA Hospitals.
When you see a veteran, say these simple words, "thank you for your service." Say a silent prayer today for those who cannot hear those words.
Sunday, May 30, 2010
Week 8- Skills
We are to the point in Skills class where we are plating things properly once we have finished cooking them. We are given a "menu" to prepare with at least two complete plates of food. Chef is now checking to make sure we are plating correctly as well as making sure that our food tastes how it should. He helps us with plating when we need it, all without making us feel like idiots. I'm sure this is hard for him sometimes. Haha.
This week we made pan fried chicken, mashed potatoes, and collard greens for one plate and trout meuniere with fried green tomatoes for the other. We tend to do things more as a team instead of individually unless he specifies otherwise. This week, I was especially thankful for that.
I have a confession to make. I got a horrible, horrible grade on a quiz. It was a quiz over vegetables and sometimes the questions he asks are in the tiniest box off to the side of the page or one little niblet of information buried deep in the reading. If any of you know me, you KNOW I read and study. Chef and I have had conversations about the questions on his exams. His point is that if he puts things on there, and we get them wrong, we will remember it from then on BECAUSE we got it wrong where we probably wouldn't remember that piece of information otherwise. I get his point. I just get irritated that it affects my grade. However, all that aside, I approached him after the bottom dropped out of my stomach when I saw my grade and asked him what I could do to bring that grade up. He, apparently, had been expecting me to approach him because he was kind of laughing at me. He told me to put on a pot of chicken stock and that would help raise it. I jumped on that as soon as it was out of his mouth. Then I asked if that made it an "A". No. Get the three people who need to do make up labs to fill out the learning contract and turn it in to Ridsdale by the end of class and it will be even higher. Done. *Although Curtis was giving me a hard time about it because I made him mad by telling him I didn't like his new whisk tattoo. I know, I know. You hate me, Curtis. It's ok. I hate you, too. I think you really hate me because I stayed in longer than you at poker, though.*
Back to the point, I was running around doing these extra things. I guess my whole team was feeling kind of lazy Friday, though, so it didn't really matter. We all were working at a leisurely pace but we still managed to get everything done by 10:30am. I made the mashed potatoes and helped season and bread the chicken. Curtis made the green tomatoes and fish and Natane made the collard greens and actually pan fried the chicken. I plated with the help of Chef and made the sauce, again, with the help of Chef since the pan was washed with the drippings before it was realized it was needed to make the sauce. So we made a sauce from sherry, butter, shallots, parsley, salt and pepper. It tasted amazing and we used it with the fish and with the addition of a little cream, with the chicken, as well. I like how he will go out of his way to help us do that something extra to make the plate awesome instead of just, "You're in Skills, it doesn't matter how the plate looks." I'm glad he helps us practice our plating skills from the beginning so we can get in the habit of doing it correctly.
Here are our finished plates.
We didn't have school Friday because of Memorial Day. Marc and I were able to have Thursday night, Friday, and Friday night ALL BY OURSELVES because friends of ours agreed to take the kids so we could have some time alone. Amazing! It was like being able to BREATHE for a day because the only people we were responsible for were ourselves. We haven't had that in almost five years. It was SO needed and I feel so refreshed. It was a day where we didn't think about what someone else needed or schoolwork or work *for Marc* or anything. We were just...together. I love how after almost 6 years of marriage, we still LIKE being together. I know I CRAVE time alone with Marc when we don't have it for awhile. I am so thankful for that. It's especially important that we stay connected with how busy we are and I am continuously grateful that Marc feels the same way and that we give it such priority. I <3 you, Marc!
This week we made pan fried chicken, mashed potatoes, and collard greens for one plate and trout meuniere with fried green tomatoes for the other. We tend to do things more as a team instead of individually unless he specifies otherwise. This week, I was especially thankful for that.
I have a confession to make. I got a horrible, horrible grade on a quiz. It was a quiz over vegetables and sometimes the questions he asks are in the tiniest box off to the side of the page or one little niblet of information buried deep in the reading. If any of you know me, you KNOW I read and study. Chef and I have had conversations about the questions on his exams. His point is that if he puts things on there, and we get them wrong, we will remember it from then on BECAUSE we got it wrong where we probably wouldn't remember that piece of information otherwise. I get his point. I just get irritated that it affects my grade. However, all that aside, I approached him after the bottom dropped out of my stomach when I saw my grade and asked him what I could do to bring that grade up. He, apparently, had been expecting me to approach him because he was kind of laughing at me. He told me to put on a pot of chicken stock and that would help raise it. I jumped on that as soon as it was out of his mouth. Then I asked if that made it an "A". No. Get the three people who need to do make up labs to fill out the learning contract and turn it in to Ridsdale by the end of class and it will be even higher. Done. *Although Curtis was giving me a hard time about it because I made him mad by telling him I didn't like his new whisk tattoo. I know, I know. You hate me, Curtis. It's ok. I hate you, too. I think you really hate me because I stayed in longer than you at poker, though.*
Back to the point, I was running around doing these extra things. I guess my whole team was feeling kind of lazy Friday, though, so it didn't really matter. We all were working at a leisurely pace but we still managed to get everything done by 10:30am. I made the mashed potatoes and helped season and bread the chicken. Curtis made the green tomatoes and fish and Natane made the collard greens and actually pan fried the chicken. I plated with the help of Chef and made the sauce, again, with the help of Chef since the pan was washed with the drippings before it was realized it was needed to make the sauce. So we made a sauce from sherry, butter, shallots, parsley, salt and pepper. It tasted amazing and we used it with the fish and with the addition of a little cream, with the chicken, as well. I like how he will go out of his way to help us do that something extra to make the plate awesome instead of just, "You're in Skills, it doesn't matter how the plate looks." I'm glad he helps us practice our plating skills from the beginning so we can get in the habit of doing it correctly.
Here are our finished plates.
We didn't have school Friday because of Memorial Day. Marc and I were able to have Thursday night, Friday, and Friday night ALL BY OURSELVES because friends of ours agreed to take the kids so we could have some time alone. Amazing! It was like being able to BREATHE for a day because the only people we were responsible for were ourselves. We haven't had that in almost five years. It was SO needed and I feel so refreshed. It was a day where we didn't think about what someone else needed or schoolwork or work *for Marc* or anything. We were just...together. I love how after almost 6 years of marriage, we still LIKE being together. I know I CRAVE time alone with Marc when we don't have it for awhile. I am so thankful for that. It's especially important that we stay connected with how busy we are and I am continuously grateful that Marc feels the same way and that we give it such priority. I <3 you, Marc!
Saturday, May 29, 2010
Week 8-baking
This week in baking we made cinnamon swirl raisin bread, hot cross buns, and used the danish dough we made last week to make pastries- I made mine into bear claws, some made theirs into pinwheels.
The cinnamon swirl and hot cross bun dough were easy peasy. The raisins were a little difficult to knead in because they were conditioned first *soaked in hot water to rehydrate a little* so they were slippery and the dough was slippery from the butter that gets added at the end. Those two things together made it so the raisins just kept slipping out. It was odd, but in the end it all worked out.
The hot cross buns were interesting. They had cardamom in them which I have never had before, along with cinnamon, cloves, and allspice. I drizzled them with a sinfully rich and indulgent glaze made only from confectioners sugar and- wait for it- heavy whipping cream. Seriously, there is no other word but sinful to describe that glaze. It was so thick and creamy and complemented the rolls perfectly.
We formed our laminated dough this week, as well. A laminated dough is one that you mix and then roll into a rectangle, spread with softened butter, fold in thirds to encase the butter in the dough, refrigerate to let the dough and butter harden. Then you take it out, roll into a rectangle again, fold in quarters, refrigerate, and repeat. Once all the "turns" have been completed, you have puff pastry that you can form into many other things. I made mine into bear claws with almond cream in the center. They were delicious, but SO unhealthy.
It was also Chef Mattern's birthday on Tuesday, so CJ enlisted my help to make a plate for him. I warmed the chocolate and she piped the words on the plate while I made some chocolate covered strawberries. Then I chose a pastry from another team *ours weren't out of the oven yet*, sprinkled it with powdered sugar for effect, and arranged it on the plate and put it on his desk for him to find later.
I also got my latest quiz back and I was the ONLY one who got the bonus question right this week. I haven't had a single quiz/test in baking that I have received under 100%. That makes me thrilled.
Next week we are making cookies and brownies!
The cinnamon swirl and hot cross bun dough were easy peasy. The raisins were a little difficult to knead in because they were conditioned first *soaked in hot water to rehydrate a little* so they were slippery and the dough was slippery from the butter that gets added at the end. Those two things together made it so the raisins just kept slipping out. It was odd, but in the end it all worked out.
The hot cross buns were interesting. They had cardamom in them which I have never had before, along with cinnamon, cloves, and allspice. I drizzled them with a sinfully rich and indulgent glaze made only from confectioners sugar and- wait for it- heavy whipping cream. Seriously, there is no other word but sinful to describe that glaze. It was so thick and creamy and complemented the rolls perfectly.
We formed our laminated dough this week, as well. A laminated dough is one that you mix and then roll into a rectangle, spread with softened butter, fold in thirds to encase the butter in the dough, refrigerate to let the dough and butter harden. Then you take it out, roll into a rectangle again, fold in quarters, refrigerate, and repeat. Once all the "turns" have been completed, you have puff pastry that you can form into many other things. I made mine into bear claws with almond cream in the center. They were delicious, but SO unhealthy.
It was also Chef Mattern's birthday on Tuesday, so CJ enlisted my help to make a plate for him. I warmed the chocolate and she piped the words on the plate while I made some chocolate covered strawberries. Then I chose a pastry from another team *ours weren't out of the oven yet*, sprinkled it with powdered sugar for effect, and arranged it on the plate and put it on his desk for him to find later.
I also got my latest quiz back and I was the ONLY one who got the bonus question right this week. I haven't had a single quiz/test in baking that I have received under 100%. That makes me thrilled.
Next week we are making cookies and brownies!
Life Is Just a Bowl of Cherry Clafoutis
Oh my. You're gonna love this. And it's an amazingly quick and easy dessert too. Especially when those heavenly dark cherries appear in the market or, if you're lucky enough to be in Michigan, at one of those delightful roadside stands. My daughter and I would drive along Michigan's M31 on the way to Petoskey, stop and buy cherries and spit the seeds out the window. (Now we'd probably be arrested for littering.) Anyway, I wasn't sure I'd have enough left to make this I was so busy snacking on them.
Deb at Smitten Kitchen came up with this recipe in July of 2007. She used the Ceres & Bacchus’s Plum Clafoutis recipe which, oddly enough, had question marks for some of the ingredient amounts. I had to scroll down and read all the comments before I found the numbers. Basically, it's a Yorkshire Pudding recipe. With fruit. Sort of. It puffs up and ends up looking like a cross between a custard and a cake.
Smitten Kitchen says: "Larousse Gastronomique and other traditionalists insist that the pits impart an almond flavor when baked within the custard, something no authentic clafoutis should be deprived of."
So I did. I left the pits in (oh so much easier on the chef) and just warned everyone so there weren't any unexpected trips to the dentist.
Calfoutis are considered one of the glories of the French peasant table. It's best served warm and eaten the day it's made, but Deb also suggested trying it for breakfast the next morning with yogurt, something I couldn't do 'cause there wasn't a speck left. If you're thinking it would be too sweet, you're wrong. It's really not an overly sweet dessert at all.
And here's a surprise: clafoutis are always made with cherries. If you use other fruit (and please do.... use any fruit you like) it's called a Flognarde. (pronounced flow nyard)
I'll try not to post too many cherry recipes ( I also found some Rainier cherries in the same market) in the next few weeks, but will space them out here and there. Rather like my rhubarb recipes. I do apologize for getting on these obsessive fruit kicks. But I did make something really healthy last post, right?
Cherry Clafoutis
From Smitten Kitchen, July 2007
Ingredients:
2 cups black cherries
3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup whole milk
1/2 teaspoon vanilla
2 teaspoons rum (optional)
Method:
Preheat oven to 400°. Butter a glass pie pan, round baking dish, large cake pan or oven proof skillet. Scatter the cherries (with or without pits) evenly over the bottom.
Beat the eggs and sugar with a whisk until lighter in color. Gradually add the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is well mixed. Slowly add the milk a little at a time. Then the vanilla and the rum, if using. The batter should be smooth and very shiny.
Pour the batter slowly over the cherries and bake for 30 to 40 minutes until slightly browned and almost set in the middle. Allow to cool at least 15 minutes before serving.
Happy Memorial Day to everyone!
Deb at Smitten Kitchen came up with this recipe in July of 2007. She used the Ceres & Bacchus’s Plum Clafoutis recipe which, oddly enough, had question marks for some of the ingredient amounts. I had to scroll down and read all the comments before I found the numbers. Basically, it's a Yorkshire Pudding recipe. With fruit. Sort of. It puffs up and ends up looking like a cross between a custard and a cake.
Smitten Kitchen says: "Larousse Gastronomique and other traditionalists insist that the pits impart an almond flavor when baked within the custard, something no authentic clafoutis should be deprived of."
So I did. I left the pits in (oh so much easier on the chef) and just warned everyone so there weren't any unexpected trips to the dentist.
Calfoutis are considered one of the glories of the French peasant table. It's best served warm and eaten the day it's made, but Deb also suggested trying it for breakfast the next morning with yogurt, something I couldn't do 'cause there wasn't a speck left. If you're thinking it would be too sweet, you're wrong. It's really not an overly sweet dessert at all.
And here's a surprise: clafoutis are always made with cherries. If you use other fruit (and please do.... use any fruit you like) it's called a Flognarde. (pronounced flow nyard)
I'll try not to post too many cherry recipes ( I also found some Rainier cherries in the same market) in the next few weeks, but will space them out here and there. Rather like my rhubarb recipes. I do apologize for getting on these obsessive fruit kicks. But I did make something really healthy last post, right?
Cherry Clafoutis
From Smitten Kitchen, July 2007
Ingredients:
2 cups black cherries
3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup whole milk
1/2 teaspoon vanilla
2 teaspoons rum (optional)
Method:
Preheat oven to 400°. Butter a glass pie pan, round baking dish, large cake pan or oven proof skillet. Scatter the cherries (with or without pits) evenly over the bottom.
Beat the eggs and sugar with a whisk until lighter in color. Gradually add the melted butter, beating to incorporate. Add the flour all at once and whisk until the batter is well mixed. Slowly add the milk a little at a time. Then the vanilla and the rum, if using. The batter should be smooth and very shiny.
Pour the batter slowly over the cherries and bake for 30 to 40 minutes until slightly browned and almost set in the middle. Allow to cool at least 15 minutes before serving.
Happy Memorial Day to everyone!
Pinkster Fest: Celebrating Spring, Colonial Style
Remember what fun the Bergen County Historical Society's County Ball was to celebrate George Washington's birthday? Flashback. Now a proud, card-carrying member, I returned for their annual Pinkster Fest.
What is it, you ask? A bit of background, from their web site:
"Imagine you are back in a time when the spring planting was done and nature allowed a moment of relaxation and community celebration. The Jersey Dutch joyously observed Pentecost as Pinkster, a holiday marking the budding of trees, the flowering of shrubs and feasting upon the first harvest of spring grains. In farming communities, a May-tree or pole was set in the ground and decorated with nosegays woven from wildflowers. A sporting contest, usually involving foot or horse races, determined who would be crowned as a figurative bride and groom, the May Queen and King. This flower-crowned couple led merry-makers in a procession, going door-to-door and gathering dyed eggs, butter, bread, cream, coffee, sugar, and tallow candles in their baskets. Food collected in these spring baskets furnished the table of the communal Pinkster supper, actually a mock wedding feast, complete with ring dances. Toasts with buttermilk, known as "white wine", singing, and recital of the Pinkster Ode complete the celebration."
A young boy observes the festivities.
A traditional sweeping of the porch started the celebration (I wasn't there in time), followed by dancing around the May pole. Note the crown of flowers atop it.
Anne and Ridley Enslow were on-hand with ditties of yesteryear.
Observe the wooden shoes Anne has on, which would be traditional in the muddy fields.
A teacher observing this scene said some of her students were in disbelief that cotton comes from a plant. Not only do we forget our food sources, but also of the origins of the clothes on our back.
As Memorial Day is upon us, reflect on the life of the soldiers that provided us the freedoms we enjoy today.
A peek inside a few of the items inside a soldier's pack. The comb? Not for vanity, but to keep out lice, which could spread diseases, and in turn, destroy armies, we learned.
Refreshment time. Have a seat in their tavern.
Enjoy some cherry strudel, with some apple cider and punch. It was refreshing to see volunteers washing the plastic cups they were served in by hand. One woman said they are mindful of conservation.
My favorite house: the back kitchen.
What magic is being whipped up?
Blueberry cornbread. I will definitely try adding blueberries to my next cornbread batch.
In a very un-colonial style, I admit to using the Trader Joe's cornbread mix, and use plain soy milk and Ener-G egg replacer to omit the dairy and eggs.
This Dutch dish of potatoes, apples, carrots, onion and mushrooms can be made vegetarian by omitting the bacon.
Brussels sprouts are delicious served roasted, and would be delightful for a Sunday supper alongside Field Roast vegan Meatloaf, mashed potatoes and apple crisp. Just thinking aloud!
American flags in the gift shop. Remember how patriotic we once were, and how American flags were in high demand? The last time I can remember was in 2001.
If we don't favor our officeholders, whether of town, state or nation, should we love our country any less? If we feel we're headed in the wrong direction, aren't we obligated as citizens to change that course even in some small way?
I think of Johnny Wheelwright's words in John Irving's "A Prayer for Owen Meany" that, "Americans are not big on history. How many of them even know their own, recent history? Was twenty years ago so long ago for Americans."
So many don't even seem to follow current events, let alone reflect on our past. I'm thankful that groups like the Bergen County Historical Society work to preserve and celebrate our history and traditions like the Pinkster Fest. Check out all of their upcoming events.
Friday, May 28, 2010
Last Weekend to Participate! Cozy Cocoon Eco-Giveaway
If you are not participating yet, act now! Just 2 more days. It is so easy.....
It is the cutest Eco-Giveaway: be entered to win a Cozy Cocoon! The winner will be able to choose one of the following:
It is the cutest Eco-Giveaway: be entered to win a Cozy Cocoon! The winner will be able to choose one of the following:
- Organic Sweet Pea and Pea Pod Hat set
- Organic Leopard Tassel Bunting and Tassel Hat set
- Football Bunting and Cap set
- Flowers Bunting and Tassel Hat set
Cozy Cocoon is designed in soft stretchy cotton knit. You simply roll it up and the baby is completely covered and held. A perfect solution to swaddling!
Become Fan of Eco.Logical.Mom (a.k.a."Like") on Facebook by May 30, 2010 and be entered to win one of these fantastic Cozy Cocoons!
All Facebook fans of Eco.Logical.Mom are automatically entered. The winner will be announced on May 31, 2010.
Good Luck!
Click here to become fan of Eco.Logical.Mom
Cozy Cocoon products are provided by Cozy Cocoon Corp.
Winner will be chosen at random.
gCake
Absolutely gorgeous! The Blue Polka Dot Monkey gDiaper Cake is the perfect gift for expectant eco-friendly parents. Made with 56 size Small gDiapers, it includes a boxed gDiaper starter kit that is incorporated in the bottom layer of the cake so the new parents have everything they need to start using gDiapers right away!
Included in boxed starter kit:
- 2 little gPants
- 4 water-resistant snap-in liners
- a swishstick and hook for easy access
- Handy User’s Guide
- $2 gDiaper coupon
The cake stands 15” tall, 11x12” wide at the base, is constructed with internal support for safe shipping and comes in a cello bag tied with coordinating ribbon for gifting.
Source: Simply Baby Cakes, an Etsy store
Toxic America
We have been approached by a CNN collaborator to promote next week's Dr. Sanjay Gupta-hosted Toxic America premiere, where the second night focuses on the unseen toxins we pass on to our children.
The documentary will be aired in the US on June 2 and 3 at 8pm EST
On June 2: Toxic Town, focuses on the specific story of Mossville, Louisiana residents who have been struggling for decades to get government help for problems they say are related to toxic chemical plants. After a year-long study, Dr. Gupta goes on location to investigate and try to get answers.
On June 3: Toxic Childhood, focuses on the hidden effects of toxins on all people, especially pregnant mothers. The team will dissect how to minimize risks to pregnant woman and children from potentially harmful chemicals found in the air, in homes, and in common household products.
We've been asked to put together questions from our visitors to be submitted to Dr. Sanjay Gupta. Please write your questions on the "comments" field below by Monday, May 31.
Thursday, May 27, 2010
Make Your Play Dates Even Friendlier
Play dates are quite important for kids development, and can be fun for adults as well!
We came across a list from Shine, a Yahoo publication, of 6 play date "rules" that make a lot of sense. They definitely make play dates an even friendlier time. Check them out!
"Timing is Everything. Just as you wouldn't want a real date to show up 30 minutes late, keep on schedule with any appointments you have for playing. Likewise, avoid being too early. Most moms I know are still finishing up with their tidying just minutes before guests walk in the door, or a child's napping schedule may be affecting by an unexpected arrival.
Come Prepared. While everyone forgets a diaper at one time or another, some parents have been known to use a host home as their own personal retail outlet. Bring a well-stocked diaper bag, complete with an extra change of clothes, and anything your child would need on a typical afternoon out. Just because your host home has socks in your tyke's size, doesn't mean they want to lend them out --- indefinitely.
Ditch Dietary Demands. It's probably OK to let your host home know if your child has a serious or life-threatening food allergy, but beyond something high-risk, it's usually not appropriate to dictate the dinner menu. If strange eating preferences (your kid won't eat anything orange, for example) could leave your child hungry after snack time, make it easy on your host by bringing your own. (And if at all possible, use the experience as a way to encourage an expansion of Junior's eating habits.)
Be Watchful. This isn't the hair salon, and while it may be tempting to turn play time into an excuse for unfettered adult conversation and the chance to “shoo” kids into another room, it's still your responsibility to keep an eye on your kid. Not only should you be checking on the children regularly to avoid any incidents, but doors should remain open at all times. While it would be nice to trust that all kids are well-intentioned, lack of supervision can encourage the worst of behaviors (even in your own “angels”.)
Leave it Better Than When You Came. If you're one of those parents who never requires your kids to clean up their own mess, play dates may not be for you. Not only should kids be encouraged to keep toys and clutter under control during the course of the play date, but each parent should follow up to make sure that everyone is instrumental in the final cleaning of any play areas. Be sure to allow 15-30 minutes at the end of each play period to get things looking as good as when you arrived.
Turnabout Is Fair Play. You may never get to the place where you're comfortable hosting the next play date at your home, and it may be understandable if you're experiencing extreme circumstances (a smaller-than-average home, a spouse that works the overnight shift, or a house that is located in an area too far away for comfortable driving.) Make every effort possible to keep your turn in the rotation, however. If you have to take play time to a relative's home, pitch a tent at a park, or turn the time into an opportunity for a field trip, for example, then do it! The variety may be more welcome than you think, and the parents will appreciate that you're giving as much as you are receiving from the arrangement."
Source: Shine
Top 10 Chocking Hazards
Peanuts caused the highest frequency of injury, and hot dogs were most often associated with fatal outcomes. Age younger than 3 years was the highest-risk factor.
Hard, round foods with high elasticity or lubricity properties, or both, pose a significant level of risk.
Dr. Gary Smith, the lead author of "American Academy of Pediatrics’ policy statement on food hazards", says some foods should simply not be given to children under 4 or 5: he mentioned raw carrots, marshmallows, peanuts, popcorn, hard candies and gumballs.
If feeding a young child a hot dog, he said, cut it lengthwise before slicing it. (Simply slicing it into nickel-size chunks makes it more dangerous than not slicing it at all.) Cut grapes into quarters. Flat lollipops are safer than ball-shaped suckers.
Sources: NYTimes and International Journal of Pediatrics
Wednesday, May 26, 2010
Kids Sunglasses
We looked a few options and liked Baby Banz sunglasses. It fits securely using the neoprene strap, and is rated for 100% protection from harmful UV rays, meeting the stringent UV block out requirements of ANSI Z80.3 - 1996. It was originally designed for use in one of the toughest UV markets in the world, Australia.
The lenses can be popped out and replaced with prescription lenses as well. They come in blue, red or green.
Suitable from birth to approx 2 years.
Check them out!
Grilling Weekend!
We are approaching a holiday in the US, and most important, a weekend everywhere in the world! This is always an inspiration for grilling outside. We found a very healthy recipe for delicious burgers for the whole family. You have to give it a try! Very nutritious... (check out nutritional facts at the bottom!)
Burger with Olives
Servings: 4 portions
- 1 pound lean ground turkey or beef (at least 90 percent lean)
- 1/2 cup coarsely chopped pitted green olives (2 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- Cooking spray
Excellent source of: Protein, Vitamin K, Manganese, Selenium.
Good source of: Fiber, Iron.
Source: 2008 Ellie Krieger, All Rights Reserved
Servings: 4 portions
- 1 pound lean ground turkey or beef (at least 90 percent lean)
- 1/2 cup coarsely chopped pitted green olives (2 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- Cooking spray
Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.
Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.
Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.
Nutritional Facts:
(Turkey)
Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.
Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.
Nutritional Facts:
(Turkey)
Calories 145; Total Fat 4 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0.5 g) ; Protein 28 g; Carb 1.5 g; Fiber 0 g; Cholesterol 45 mg; Sodium 305 mg
Excellent source of: Protein, Niacin, Vitamin B12, Vitamin K, Manganese, Selenium, Zinc.
Good source of: Fiber, Iron.
(Beef)
Calories 155; Total Fat 7 g; (Sat Fat 1.5 g, Mono Fat 3.5 g, Poly Fat 1 g) ; Protein 22 g; Carb 1 g; Fiber 0 g; Cholesterol 60 mg; Sodium 305 mgExcellent source of: Protein, Niacin, Vitamin B12, Vitamin K, Manganese, Selenium, Zinc.
Good source of: Fiber, Iron.
(Beef)
Excellent source of: Protein, Vitamin K, Manganese, Selenium.
Good source of: Fiber, Iron.
Source: 2008 Ellie Krieger, All Rights Reserved
A Lasting Favor
We love this eco-friendly idea for party favors: handmade organic soap bars wrapped in seeded paper that can be planted to grow flowers! It works great for baby showers, weddings, etc.
Soap bar options are:
- Cilantro Mint Basil
- Papaya Ginger Lemongrass
- Mangosteen White Tea Bergamot
- Turmeric
Soaps are made with organic extra virgin olive oil, organic coconut oil, organic shea butter, essential oils, and exotic herbs and spices. No chemical preservatives, parabens, and synthetic fragrances.
The party favors can be customized with your name and date of your party. It will last for years!
Made by Unearthmalee (an Etsy Store)
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