Don’t miss the moment

-Don’t miss the magic of the moment by focusing on what’s to come.

-No matter how old you get, hug and kiss your Mother every time you greet her.
-Don’t be afraid to say, “I don’t know” Read More

What Goes Around, Comes Around

Do you ever worry that your kids might grow up and spend most of their time making excuses about why they are too busy to visit or to help you when you’re the most in need?

Fortunately, there’s a powerful strategy that kills two birds with one stone. It creates kids who’re more likely to help you when you are old…and it also creates kids who’re more likely to do their chores before you get old.

The next time you see your kids working hard at one of their chores, ask them if they’d like your help. Then give them a hand as long as they continue to work at least as hard as you are. Have fun together!

One of the best ways to get children to more frequently do something you want is to pay attention to them when they’re doing it. When we apply this to chores, we get a nice benefit in the short term…and grown kids who are far more willing to help us out in the long term.
From Love and Logic Institute

Welcome to Holland

I wanted to share with you one of the challenges and blessings we have in our lives.  Our son Noah, whom many of you have met in the café, was born with developmental delays.  It is not something that we talk about very often, we just deal with the issues and love him even more.  He is almost 18 and these teen years are presenting us with a whole new set of challenges, as they do with all parents.  One of our guests shared an essay with me that summed up very well what it is like to have a child with disabilities, and has helped us to accept him in all his individuality even more.  I am going to share it here because it touched me.

Welcome to Holland
c.1987 by Emily Perl Kingsley
I am often asked to describe the experience of raising a child with a disability- to try to help people who have not shared in that unique experience to understand it, to imagine how it would feel. 
 It’s like this…
When you’re going to have a baby, it’s like planning a fabulous vacation to Italy. You buy a bunch of guidebooks and make your wonderful plans.  The Coliseum.  The Michelangelo David.  The gondolas in Venice.  You may learn some handy phrases in Italian.  It’s all very exciting.
After months of eager anticipation, the day finally arrives.  You pack your bags and off you go.  Several hours later, the plane lands.  The stewardess comes in and says, “Welcome to Holland.”
“Holland?!?” you say.  “What do you mean Holland??  I signed up for Italy!  I’m supposed to be in Italy.  All my life I dreamed of going to Italy.”  But there’s been a change in the flight plan.  They’ve landed in Holland and there you must stay.  The important thing is that they haven’t taken you to a horrible, disgusting, filthy place, full of pestilence, famine and disease.  It’s just a different place. Read More

Recipe of the Month: Roasted Root Vegetables with Maple Glaze

This was a huge hit last holiday season, and a nice alternative to the usual cloyingly sweet marshmallow sweet potatoes.
1 ½ cups cubed sweet potatoes
1 ½ cups cubed butternut squash
1 ½ cups cubed parsnip or turnips
1 cup cubed beets
1 cup sliced carrots
4 tsp. olive oil
½ tsp. kosher salt
¼ tsp freshly ground pepper
cooking spray
2 tbsp. maple syrup
Preheat oven to 450.
Combine first 8 ingredients in a bowl  and stir to combine.  Prepare a cookie sheet by lining it with aluminum foil and spray the foil with cooking spray.  Spread the veggies out on the pan, and bake at 450 for 10 minutes.  Stir in the maple syrup and bake an additional 20 minutes, our until tender, golden and carmelized, stirring after 10 minutes.  Yield:  4-6 servings.

The Rule of Threes/Survival Preparation

Most people don’t prepare for an emergency because they don’t know what to get.  One standard mantra that gets repeated often in our household is the rule of threes.  The Survival Rule of Threes is a convenient way of memorizing the order of importance for each basic survival necessity. In extreme survival situations you cannot survive more than:

3 minutes without air
3 hours without shelter
3 days without water
3 weeks without food
Survival and disaster preparedness is usually pretty much a do it yourself skill if done right.  We have a backpack and a kit for each of our cars that is stocked for emergencies.  By making an emergency survival kit you can tailor it to your own specific needs. A word to the wise- don’t pilfer from the bag unless it’s an emergency.  If you have spare time, take a class in emergency first aid, especially CPR training.  Our survival packs consist of:
1. First aid kit
2. Leather gloves, weatherproof
3. Water
4. Pocket knife
5. Windproof lighter and waterproof matches
6. Rain poncho
7. Military MRE (Meals Ready to Eat)
8. Wool Cap
9. Flashlight
10. Energy bars or Gu
11. Space Blanket
  The kits that are kept in our vehicles are a little more condensed, housed in a ½ liter lidded pot.  Without a pot, it is difficult to purify water by boiling it, or melt snow if you are caught in the Sierras.  Fill nooks and crannies with as much tinder as you can cram inside.  If you need a fire there is a good chance it will be during an emergency, and having warm hands and being able to see what you are doing is key.

Recipe of the Month: Balsamic Artichokes

“Artichokes … are just plain annoying … After all the trouble you go to, you get about as much actual ‘food’ out of eating an artichoke as you would from licking thirty or forty postage stamps. Have the shrimp cocktail instead.” — Miss Piggy

I don’t agree with the quote above, in fact,  artichokes are one of my absolute favorite foods!     I was recently remembering a yummy way to serve them- sweet and tangy balsamic vinegar reduced into a glaze with fresh steamed artichokes!  What could be better!
Recipe:
1) Start with 2 large artichokes, steamed until tender (I use a paring knife to pierce the heart from below to ensure they are done, some people do the leaf pull test (when the leaf detaches easily, they are done)
2) Cut the artichokes in half, and scoop out the furry blossom, leaving the heart and leaves intact and attached.
3) Pour ½ – ¾ cup good quality balsamic vinegar and 1 TBSP extra virgin olive oil into a large, nonstick sauté pan.
4) Place Artichokes cut side down in vinegar mixture
5) Cook on med-hi heat until vinegar thickens, absorbs into artichokes, and looks syrupy. (be sure to use your exhaust fan)
6) Turn Artichokes over to coat the other side, sprinkle with salt and freshly ground pepper
7) Put on platter and serve with any additional vinegar glaze poured over the top of the artichokes
8) Enjoy!!!