The sticky subject of when to have "the talk" with our kids has always plagued my mind like a, well, like a plague. Every so often a question will come up and I'll think, "Here we go: Today is the day." Except Chris and my philosophy is only answer the question actually asked, and only give as much information as is necessary to satisfy their momentary curiousity. Thus, the following dialogue between my 4 year old daughter and myself.
Miss T: "Mommy, are we made out of potatoes?"
Me: "Sorry. What?"
Miss T: "Are we made from potatoes?"
Me: "Uh. No."
Miss T: "Are we made from dirt?"
Me: "Well, God made Adam from the dust of the ground, so he was made from dirt and then Eve was made from his rib and was fashioned around it. Remember us talking about that?"
Miss T: "Yes. So are we made from ribs?"
Me: "No. Once there was Adam and Eve, God made all the rest of the people from a Mommy and a Daddy." (*insert nervous breathing wondering how much farther I'll need to go.*) "Then a baby grows in the Mommy's belly and it comes out a cute little baby."
Miss T: "And then it learns to walk and get big, right?"
Me: "Right"
Miss T: "Okay. So we aren't from potatoes."
Me: "Right."
Miss T: "Thanks, Mommy. Good night."
And thus ends another painless conversation. Who can understand the workings of a 4 year old mind?
Sunday, September 26, 2010
Friday, September 24, 2010
Accounting, Of Sorts
My husband keeps our books and manages our finances. I love that guy. He has a great analytical, planning mind and it helps us to keep on track and stay on budget. I cannot tell you how helpful that is and how grateful I am to have that kind of structure in our home.
Now, to be sure, he keeps me “in the loop” and takes my input into account with the budgeting: how much do we need for groceries? How much for diapers? How much for curriculum and extra-curricular activities? We discuss our plans and goals for the year and make decisions accordingly. All in all, it is a great system.
And really, the hardest thing he asks me to do is to give him all of my receipts for anything I didn’t spend cash for. Easy breezy, right?
Ha.
See, sometimes I’m very good at putting them on his desk right away. Come home from store: take receipt out of purse: place on desk. Three simple steps. And really, most of my buying is done with cash anyway so the receipts shouldn’t add up in my wallet at all. However, being human, sometimes they do congregate in my purse, and seemingly multiply, until I have a several of them making a crinkly, noisy stash which adds up to a whole lot of anxiety on my part.
Now if you have spent any time reading my blog, you may have discovered that I have an over-active guilt gland. I can feel guilty about things I’ve done, things I might do, things you think I might have done, and really, on a good day, even about things *you’ve* done. I’m a guilt over-achiever. So as the receipts pile up in my wallet, I start to carry a heavy, self-imposed load of guilt. The longer I wait to finally get them out of my purse, the harder it is to do, and then the more receipts there are, and then the harder it is to do, so the longer I wait, and then the more receipts there are, and the harder it is… What a cycle!
Something else needs to be said here before I continue. The receipts in my wallet are not for crazy things. They are not representing some wild shopping spree at a shoe store, or book store, or fast food restaurant. They are not the proof of frivolous spending. They will show that I have purchased gas, groceries, shampoo, a gift for the birthday girl: all things that are budgeted and accounted for.
Also of note, is the fact that my husband has never made a big deal about this. He is not a grumpy guy who is waiting to make me feel bad for being slow in getting him the receipts. I’m not feeling guilty because I know he is going to be angry. He never is.
The guilt comes from .....
Please read the rest of my latest Heart of The Matter Article here.
Now, to be sure, he keeps me “in the loop” and takes my input into account with the budgeting: how much do we need for groceries? How much for diapers? How much for curriculum and extra-curricular activities? We discuss our plans and goals for the year and make decisions accordingly. All in all, it is a great system.
And really, the hardest thing he asks me to do is to give him all of my receipts for anything I didn’t spend cash for. Easy breezy, right?
Ha.
See, sometimes I’m very good at putting them on his desk right away. Come home from store: take receipt out of purse: place on desk. Three simple steps. And really, most of my buying is done with cash anyway so the receipts shouldn’t add up in my wallet at all. However, being human, sometimes they do congregate in my purse, and seemingly multiply, until I have a several of them making a crinkly, noisy stash which adds up to a whole lot of anxiety on my part.
Now if you have spent any time reading my blog, you may have discovered that I have an over-active guilt gland. I can feel guilty about things I’ve done, things I might do, things you think I might have done, and really, on a good day, even about things *you’ve* done. I’m a guilt over-achiever. So as the receipts pile up in my wallet, I start to carry a heavy, self-imposed load of guilt. The longer I wait to finally get them out of my purse, the harder it is to do, and then the more receipts there are, and then the harder it is to do, so the longer I wait, and then the more receipts there are, and the harder it is… What a cycle!
Something else needs to be said here before I continue. The receipts in my wallet are not for crazy things. They are not representing some wild shopping spree at a shoe store, or book store, or fast food restaurant. They are not the proof of frivolous spending. They will show that I have purchased gas, groceries, shampoo, a gift for the birthday girl: all things that are budgeted and accounted for.
Also of note, is the fact that my husband has never made a big deal about this. He is not a grumpy guy who is waiting to make me feel bad for being slow in getting him the receipts. I’m not feeling guilty because I know he is going to be angry. He never is.
The guilt comes from .....
Please read the rest of my latest Heart of The Matter Article here.
Wednesday, September 1, 2010
Wow-ful Women Wednesdays
Two videos today.
First, ages ago when I started this Wow-ful Women spot I posted one of my all-time favourite songs by, in my uneducated estimation, the best stage voice of all time. Remember this post?
Today we have,again, Ruthie Henshall (don't worry that you didn't know her name. I didn't either. But who could forget her voice?).
Now about that second video: this song comes from Gypsy, the movie version of which I really, really like a lot. So I have the clip from the movie below, and what I love most about it is Natalie Wood. She is just exceptional. There is a scene from the movie that makes me cry just thinking about it, but I can't find a clip of it to show you. It is the scene where Natalie Wood's character gets all dressed up for the stage for the first time and she stands in front of the mirror, unable to recognize herself, and she says, "Mama, I *am* beautiful." Makes we weep like a ridiculous woman everytime. Maybe you have to see it to get it... :-)
First, ages ago when I started this Wow-ful Women spot I posted one of my all-time favourite songs by, in my uneducated estimation, the best stage voice of all time. Remember this post?
Today we have,again, Ruthie Henshall (don't worry that you didn't know her name. I didn't either. But who could forget her voice?).
Now about that second video: this song comes from Gypsy, the movie version of which I really, really like a lot. So I have the clip from the movie below, and what I love most about it is Natalie Wood. She is just exceptional. There is a scene from the movie that makes me cry just thinking about it, but I can't find a clip of it to show you. It is the scene where Natalie Wood's character gets all dressed up for the stage for the first time and she stands in front of the mirror, unable to recognize herself, and she says, "Mama, I *am* beautiful." Makes we weep like a ridiculous woman everytime. Maybe you have to see it to get it... :-)
Friday, August 27, 2010
Foodie Fridays
There comes a time in everyone's life when the clock strikes 4:30pm and you need supper on the table in 30 minutes or less. This can be a problem. The temptation is to just grab toast and peanut butter or order in pizza. Or under dire circumstances one might stir up some Kraft Dinner. However, wouldn't you prefer something healthy, delicious, inexpensive and full of homemade, exotic goodness?
I thought so. :-)
Enter Nasi Goreng.
(which sounds remarkably like a theatre cue for a Russian Actor, but I digress...)
Nasi Goreng actually just means "Fried Rice" which doesn't sound too exotic at all. But that is the glory of this dish! You can dress this up or tone it down according to the whims and tastes of your family.
This is an international superstar of a meal. Talk about world traveller! It is the Indonesian National Food, and it is found in Singapore and China and India too! The Dutch will claim it as one of their traditional foods because of their footprint in Indonesia. And they have seasoned it in the vein of all things Netherlands. Indonesia and Malaysia have their own take on the meal, sometimes eating it for breakfast, lunch and supper! It can be spicy or mild, simple or elaborately garnished. We do a happy mix of both. It can also be meaty and hearty, or vegetarian and hearty! It can be laden with veggies. It can be main course or side dish. What's not to love about Nasi Goreng?! :-)
My take on Nasi Goreng comes from my favourite cookbook of all time. Vegetarian Cooking for Everyone by Deborah Madison is by far the most helpful, beautiful, inspiring, encouraging cookbook I've ever owned. And no, you can't borrow it :-) Actually, you could borrow it, but like me, you'll just want to buy it. I first fell in love with it in Barnes and Nobles on 4th Street in Santa Rosa, CA. Man, I poured over that book (with a Decaf Grande Soy No-Whip Mocha in hand...my first Starbucks experience as well. Those were good times!). I copied out so.many.recipes from the book, Nasi Goreng included, because I couldn't afford the $40 price tag. When we returned home to Canada, and to a steady income, I found it again at Chapters and happily paid the slightly-higher Canadian price. Worth every penny!
The trick to this dish is to have cooked and cooled rice on hand. I have made it with fresh, hot rice and it works too, but the texture is better if you use "yesterday's rice". Why not cook up a double portion of rice the next time you make some and freeze it for just such a day when you need supper RIGHT NOW? You won't regret it!
The real heart of Nasi Goreng, in my mind, is the sauce. The basic premise of how I do Nasi Goreng follows, but you need to know it is widely and frequently subject to variation.
What you need:
Cooked rice (as much as you like. Clearly more if it is a main course meal. Maybe a cup per person is a good place to start.)
Veggies (whatever you have on hand. eg. diced carrots, celery, peas, green beans, snow peas, zucchini, brocolli, cauliflower...I've even used a bag of frozen mixed veggies and it works just as well! Use just one vegetable or a combination. Whatever suits your fancy.)
Diced extra-firm Tofu, ground beef, or diced cooked chicken (or cheat and buy one of those rotisserie chickens at your local grocery store and use the shredded meat).
For the Sauce:
(via the cookbook)
1 small white onion
2 serrano chiles, diced
3-4 tbsp roasted peanut oil
2 tbsp soy sauce mixed with 1 tbsp brown sugar
1 tsp ketchup or tomato sauce
Work all of that into a paste using a food processor or mortar and pestle.
(or, my cheater, easy version)
1/2 cup soy sauce
spoonful of brown sugar
decent squirt of ketchup
as much Sambal Oelek as you can stand! (this is the spicy bit. It is usually found in small jars in the International section of grocery stores. You could also use a good Thai chile paste)
Stir all together. Easy peasy.
How to Do It:
Heat oil in a large frying pan. If you feel like being fancy, toss in some chopped onions and garlic. Otherwise saute the tofu until golden, or ground beef until cooked through. Add the cooked rice and veggies. Stir occassionally until rice begins to brown. (or not if you need supper in a hurry!) Pour sauce over and stir well to coat. Then just keep cooking on medium heat, stirring occassionally, until the sauce is beginning to carmelize, your veggies are softening but still a little crispy (or to your preference), and your family is hovering in the kitchen, desperately trying to sneak a spoonful of the stuff.
Voila. C'est tout! To garnish, (if you are feeling lush) sprinkle with diagonally sliced green onions, or pea shoots, or peanuts, or finely shredded cabbage, or waterchestnuts.... so.unbelievably.good. Your belly, and your budget, will thank you. Let me know if you make it, and how much you loved it.
I thought so. :-)
Enter Nasi Goreng.
(which sounds remarkably like a theatre cue for a Russian Actor, but I digress...)
Nasi Goreng actually just means "Fried Rice" which doesn't sound too exotic at all. But that is the glory of this dish! You can dress this up or tone it down according to the whims and tastes of your family.
This is an international superstar of a meal. Talk about world traveller! It is the Indonesian National Food, and it is found in Singapore and China and India too! The Dutch will claim it as one of their traditional foods because of their footprint in Indonesia. And they have seasoned it in the vein of all things Netherlands. Indonesia and Malaysia have their own take on the meal, sometimes eating it for breakfast, lunch and supper! It can be spicy or mild, simple or elaborately garnished. We do a happy mix of both. It can also be meaty and hearty, or vegetarian and hearty! It can be laden with veggies. It can be main course or side dish. What's not to love about Nasi Goreng?! :-)
My take on Nasi Goreng comes from my favourite cookbook of all time. Vegetarian Cooking for Everyone by Deborah Madison is by far the most helpful, beautiful, inspiring, encouraging cookbook I've ever owned. And no, you can't borrow it :-) Actually, you could borrow it, but like me, you'll just want to buy it. I first fell in love with it in Barnes and Nobles on 4th Street in Santa Rosa, CA. Man, I poured over that book (with a Decaf Grande Soy No-Whip Mocha in hand...my first Starbucks experience as well. Those were good times!). I copied out so.many.recipes from the book, Nasi Goreng included, because I couldn't afford the $40 price tag. When we returned home to Canada, and to a steady income, I found it again at Chapters and happily paid the slightly-higher Canadian price. Worth every penny!
The trick to this dish is to have cooked and cooled rice on hand. I have made it with fresh, hot rice and it works too, but the texture is better if you use "yesterday's rice". Why not cook up a double portion of rice the next time you make some and freeze it for just such a day when you need supper RIGHT NOW? You won't regret it!
The real heart of Nasi Goreng, in my mind, is the sauce. The basic premise of how I do Nasi Goreng follows, but you need to know it is widely and frequently subject to variation.
What you need:
Cooked rice (as much as you like. Clearly more if it is a main course meal. Maybe a cup per person is a good place to start.)
Veggies (whatever you have on hand. eg. diced carrots, celery, peas, green beans, snow peas, zucchini, brocolli, cauliflower...I've even used a bag of frozen mixed veggies and it works just as well! Use just one vegetable or a combination. Whatever suits your fancy.)
Diced extra-firm Tofu, ground beef, or diced cooked chicken (or cheat and buy one of those rotisserie chickens at your local grocery store and use the shredded meat).
For the Sauce:
(via the cookbook)
1 small white onion
2 serrano chiles, diced
3-4 tbsp roasted peanut oil
2 tbsp soy sauce mixed with 1 tbsp brown sugar
1 tsp ketchup or tomato sauce
Work all of that into a paste using a food processor or mortar and pestle.
(or, my cheater, easy version)
1/2 cup soy sauce
spoonful of brown sugar
decent squirt of ketchup
as much Sambal Oelek as you can stand! (this is the spicy bit. It is usually found in small jars in the International section of grocery stores. You could also use a good Thai chile paste)
Stir all together. Easy peasy.
How to Do It:
Heat oil in a large frying pan. If you feel like being fancy, toss in some chopped onions and garlic. Otherwise saute the tofu until golden, or ground beef until cooked through. Add the cooked rice and veggies. Stir occassionally until rice begins to brown. (or not if you need supper in a hurry!) Pour sauce over and stir well to coat. Then just keep cooking on medium heat, stirring occassionally, until the sauce is beginning to carmelize, your veggies are softening but still a little crispy (or to your preference), and your family is hovering in the kitchen, desperately trying to sneak a spoonful of the stuff.
Voila. C'est tout! To garnish, (if you are feeling lush) sprinkle with diagonally sliced green onions, or pea shoots, or peanuts, or finely shredded cabbage, or waterchestnuts.... so.unbelievably.good. Your belly, and your budget, will thank you. Let me know if you make it, and how much you loved it.
Wednesday, August 25, 2010
Wow-ful Women Wednesdays
Hello. She's 7. When I was 7, I thought I could make myself sound like Tina Turner.
In case you are wondering, I was wrong. :-)
This kind of makes me smile.
In case you are wondering, I was wrong. :-)
This kind of makes me smile.
Wednesday, August 18, 2010
Wow-ful Women Wednesdays
Just because...
There are some things that should be SO.GOOD that end up being kind of just alright.
Mind you, I do have a special place in my heart for "The Leader of The Pack". :-)
There are some things that should be SO.GOOD that end up being kind of just alright.
Mind you, I do have a special place in my heart for "The Leader of The Pack". :-)
Friday, August 13, 2010
Foodie Fridays
I've been patiently, desperately, hungrily waiting for tomato season so that I could give you this most brilliantly simple and yet STUNNINGLY delicious salad. You could make it with hot-house tomatoes in the winter. And I would encourage you to try. But you'll quickly find that the picked-right-out-of-the-garden tomatoes are just so deadly good that you'll be willing to wait for August and September to eat this salad.
My first taste of this salad was on Chris and my 10th wedding anniversary at a lovely Inn not too far from here. Thankfully the restaurant gave a detailed description of the salad on the menu, and thankfully, I really enjoy trying to replicate restaurant food at home. Hence, I have come very close to getting the salad just right. Yay! This is, unfortunately, one of those recipes without specific amounts listed because you just need to know what's in it and then you can make as much or as little as you like. Trust me, it isn't rocket science! :-)
Without further ado: Tomato and Provolone Salad
What You Need:
Plump, perfect, ripe tomatoes, at least one per person (go for Beefstake or other large, full-flavoured tomatoes. Truthfully, anything fresh off the vine will be good)
Slices of provolone cheese (you can find it already sliced in the deli section, or order it at the counter)
Slices of Genoa Salami (or any other good, not sweet salami. And maybe not a spicy salami either. Something with a good amount of pepper, but not "heat". Does that make sense?)
Pesto (store-bought or homemade...doesn't matter)
Walnut Oil (okay, I know. Really? It is fabulous, but you can certainly use a good olive oil instead)
Black olives (optional)
Fresh basil or parsley (optional)
How to Do it!
Slice tomatoes, salami, and cheese into rounds, trying to make them as close to the same thickness as possible.
Alternate the slices, arranging them in a circle around your place (tomato, salami, cheese, tomato, salami cheese...). For a larger serving, or to make a larger serving platter worth, start near the outside edge of the plate and make overlapping circles/spirals towards the center of the plate.
Thin some pesto with the oil.
Drizzle over salad. Sprinkle with olives and fresh herbs, if using.
Sprinkle with coarse salt and freshly ground pepper if desired.
And then convince yourself that you want to share with the people you love, because truthfully, you may want to eat the whole thing by yourself. :-)
Serve with a good crusty bread to sop up all the dressing and tomato juices off the plate. You could arrange this salad on top of some greens to make it more filling. I'd recommend arugula or spinach as they are more flavourful and sturdy to stand up to the salad.
Enjoy!
My first taste of this salad was on Chris and my 10th wedding anniversary at a lovely Inn not too far from here. Thankfully the restaurant gave a detailed description of the salad on the menu, and thankfully, I really enjoy trying to replicate restaurant food at home. Hence, I have come very close to getting the salad just right. Yay! This is, unfortunately, one of those recipes without specific amounts listed because you just need to know what's in it and then you can make as much or as little as you like. Trust me, it isn't rocket science! :-)
Without further ado: Tomato and Provolone Salad
What You Need:
Plump, perfect, ripe tomatoes, at least one per person (go for Beefstake or other large, full-flavoured tomatoes. Truthfully, anything fresh off the vine will be good)
Slices of provolone cheese (you can find it already sliced in the deli section, or order it at the counter)
Slices of Genoa Salami (or any other good, not sweet salami. And maybe not a spicy salami either. Something with a good amount of pepper, but not "heat". Does that make sense?)
Pesto (store-bought or homemade...doesn't matter)
Walnut Oil (okay, I know. Really? It is fabulous, but you can certainly use a good olive oil instead)
Black olives (optional)
Fresh basil or parsley (optional)
How to Do it!
Slice tomatoes, salami, and cheese into rounds, trying to make them as close to the same thickness as possible.
Alternate the slices, arranging them in a circle around your place (tomato, salami, cheese, tomato, salami cheese...). For a larger serving, or to make a larger serving platter worth, start near the outside edge of the plate and make overlapping circles/spirals towards the center of the plate.
Thin some pesto with the oil.
Drizzle over salad. Sprinkle with olives and fresh herbs, if using.
Sprinkle with coarse salt and freshly ground pepper if desired.
And then convince yourself that you want to share with the people you love, because truthfully, you may want to eat the whole thing by yourself. :-)
Serve with a good crusty bread to sop up all the dressing and tomato juices off the plate. You could arrange this salad on top of some greens to make it more filling. I'd recommend arugula or spinach as they are more flavourful and sturdy to stand up to the salad.
Enjoy!
Wednesday, August 11, 2010
Wow-ful Women Wednesdays
"He sent from on high, he took me; he drew me out of many waters. He rescued me from my strong enemy and from those who hated me, for they were too mighty for me. They confronted me in the day of my calamity, but the Lord was my support. He brought me out in to a broad place, he rescued me, because he delighted in me."
"What then shall we say to these things? If God is for us, who can be against us? He who did not spare his own Son but gave himself up for us all, how will he not also with him graciously give us all things?"
(Ps.18:16-19, Rom.8:31-32)
You Are For Me
Verse 1
So faithful
So constant
So loving and so true
So powerful in all You do
You fill me
You see me
You know my ev'ry move
You love for me to sing to You
Chorus 1
I know that You are for me
I know that You are for me
I know that You will never forsake me in my weakness
And I know that You have come now
Even if to write upon my heart
To remind me who you are
Verse 2
So patient
So gracious
So merciful and true
So wonderful in all You do
You fill me
You see me
You know my ev'ry move
And You love for me to sing to You Lord
CCLI Song No. 5265457
© 2008 Gateway Create Publishing (Admin. by Integrity's Praise! Music)
Kari Jobe
For use solely with the SongSelect Terms of Use. All rights Reserved. www.ccli.com
CCLI License No. 164330
"What then shall we say to these things? If God is for us, who can be against us? He who did not spare his own Son but gave himself up for us all, how will he not also with him graciously give us all things?"
(Ps.18:16-19, Rom.8:31-32)
You Are For Me
Verse 1
So faithful
So constant
So loving and so true
So powerful in all You do
You fill me
You see me
You know my ev'ry move
You love for me to sing to You
Chorus 1
I know that You are for me
I know that You are for me
I know that You will never forsake me in my weakness
And I know that You have come now
Even if to write upon my heart
To remind me who you are
Verse 2
So patient
So gracious
So merciful and true
So wonderful in all You do
You fill me
You see me
You know my ev'ry move
And You love for me to sing to You Lord
CCLI Song No. 5265457
© 2008 Gateway Create Publishing (Admin. by Integrity's Praise! Music)
Kari Jobe
For use solely with the SongSelect Terms of Use. All rights Reserved. www.ccli.com
CCLI License No. 164330
Tuesday, August 10, 2010
Telemarketing Fun
My friend, Kristina, just posted a recent encounter with a telemarketer over at her blog and so I felt compelled to share with you my latest experience. Mine is a moral tale: a fable of sorts. Read, and learn.
Me: Hello, this is Barbara.
Telemarketer: [toilet flushing] Hello, my name is...
Me: Not interested. [Hang up, and disinfect ear]
And the moral of this tale:
If a sale you want to make,
And a pee break, need to take,
Please do the last well before the first,
So I don't know, and you don't burst.
Me: Hello, this is Barbara.
Telemarketer: [toilet flushing] Hello, my name is...
Me: Not interested. [Hang up, and disinfect ear]
And the moral of this tale:
If a sale you want to make,
And a pee break, need to take,
Please do the last well before the first,
So I don't know, and you don't burst.
Monday, August 9, 2010
Heard At My House
Daughter A, age 9: "I'm glad I'm me. I mean, I probably wouldn't be sad if I was somebody else either, but I'm glad I'm me. I just like it. And this house is the coziest house ever. And I love walking through the house and smelling all of Mom's yummy cooking smells. [extended, contented sigh] I think I'm just pretty happy."
Yes, dear Sunshine. You are just pretty happy. And we are so glad you are you, too. I couldn't imagine life with you!
Yes, dear Sunshine. You are just pretty happy. And we are so glad you are you, too. I couldn't imagine life with you!
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