Kids Aren’t Expensive, But That Other Thing Sure Is

hinnamh:

Less is more. :)

Originally posted on House to Home:

kids2

My husband and I have always wanted a lot of kids. (Of course, “a lot” is a relative term, depending what your social circles look like, but for the purpose of this post, we’re going to call “a lot” more than 3. Ha.) Over the last 6 years, when we’ve made our feelings known, we’ve often been met with one particular phrase: Kids are so expensive!!

Well, on the one hand, I suppose they are. Depending on your particular situation – medical bills, dental care, school tuition, etc. all definitely add up. So I’m not trying to be flippant with what I’m about to say, but I do think it’s an important distinction to be made when one is saying how “expensive” children are.

Kids aren’t expensive. Greed is.

Kids don’t “need” designer clothes, Etsy outfits, brand new everything, more shoes than they can wear before they grow out of…

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Artisans and Grandmothers: The Value of Apprenticeship

Originally posted on A Muddy Life:

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I love that the french word “apprendre” means both to teach and to learn. I like to think that when we share our knowledge, passion or life’s work with someone, there is an exchange in which both parties learn from each other.

Whenever we visit France, I’m always happy to see that apprenticeships are still alive and well. Carpenters, metal workers, mechanics, glass-blowers, bakers, butchers, gardeners, “chocolatiers”, artisanal cheese, bread and wine makers, even shoe-makers still hold an important place in society as revered artisans.  As my husband says, when we purchase from an artisan, we make an investment in a quality product as well as the artist, and we ensure the continuation of their art form. These artisans learn by “apprentisage,” by experience, often from a family member or local master, and pass their honed trade down to others–generation after generation. I like to keep this in mind when I’m eating a…

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Why I grow roots when my toddler tantrums

hinnamh:

I need to grow some roots…

Originally posted on An Honest Mom:

We have a new contender for Most Challenging Kid in our house.

I’m relieved about the switch over. That is to say, it’s sweet to preference Jo for a change. I never thought I’d say this, but Jo is just so reasonable. And even when he’s unreasonable, he and I have been there and back so many times that we just know how it goes.

Alternately, Cal is developing into his own little power pack of a person. Compared to Jo, I hardly know him. When Cal is happy, it’s a dream. He waves at every person, airplane and truck.  He scritches his nose up, closes his eyes into little slices with a grin, and cackles like a heavy smoker. He walks like Godzilla, flinging his soft pink arms around. But let me give you a word of advice about Cal: don’t take away his keys. Or rather, if you…

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Good for You Apple Crumble

Firstly, I want to apologize for the large gap between this post and my previous one.  If you’re a parent, a stay-at-home parent, you know that there is no such thing as “me-time.”  That oh-so-precious “me-time” where you could do anything your heart desires like, watch TV, blog, shower, exercise or sit down and have a quiet moment with a book and steaming cup of coffee..well it doesn’t exist anymore.  Gone are the days where I could play with a recipe and blog about it in the same day. Now weeks and sometimes months go by before I can get few minutes to myself (usually I have to skip a bathroom break) to write anything down here.  I’m going to type as fast as I can to get this recipe up before a little someone decides she doesn’t want to sleep anymore!!

This recipe comes from The Oh She Glows Cookbook by Angela Liddon.  I came across Angela on Instagram a while back and when she announced that her cookbook was coming out, I knew I had to buy it.

I never intended to tweak the recipe, but ended up having to because I didn’t some of the ingredients she used.

Good For You Apple Crumble

Apple Crumble

Apple filling:

6-7 heaping cups of peeled and sliced organic Honey Crisp apples (you can use any apples you like)

1 tbsp cornstarch (Angela uses arrowroot powder)

1/3 cup coconut sugar (Angela uses Sucanat sugar)

1 tbsp chia seeds

1 tsp ground cinnamon

1 tbsp fresh lemon juice (not bottled..yuck!)

Crumble topping:

1 cup quick oats (Angela uses gluten-free rolled oats)

1 cup thinly sliced almonds

1/3 cup almond flour or almond meal

1/4 cup organic grade B pure maple syrup

1/4 cup organic coconut oil, melted

1 tsp ground cinnamon

1/4 tsp fine-grain sea salt

Preheat the oven to 375F. Lightly grease an 11 x 9 inch baking dish.

Put diced apples, cornstarch, coconut sugar, chia seeds and cinnamon in a bowl. Stir to combine. Add lemon juice and stir. Pour the apple mixture into the baking dish and smooth it out until evenly distributed.

In the same bowl, stir together the oats, almonds, almond flour, maple syrup, melted coconut oil, cinnamon and salt until well combined.

Sprinkle the oat mixture over the apples evenly.  Cover the dish with foil and use a fork to poke holes in the foil.  Bake for 40 minutes or until apples are fork tender.  Uncover dish and bake for another 10-15 minutes until the top is golden.  Serve by itself or with some frozen yogurt.

Strawberry Sauce

If you opened my fridge this past summer, the first thing you would see is the abundance of organic berries.  I would make a run to the grocery store for one or two things and I would almost always come back with 1-2 cartons of strawberries, blueberries, blackberries or raspberries.  Most of the time, these delicious gems would end up in a smoothie, but one pint of organic strawberries had a different destiny.

A few weeks back, I came across a recipe for strawberry sauce (can’t remember where I got it from…will try to look for the blog to give credit). I wasn’t sure if I would want to make it or not, but after checking that I had the ingredients and of course, the Belgian waffles and chocolate gelato (ahem) that it would be drizzled over, I got Amina busy with an activity and started to make some strawberry sauce magic.

The sauce is straight-forward and will be ready in about 10-15 minutes.

Strawberry Sauce

Strawberry Sauce

1 pint of organic strawberries, washed, hulled and chopped

1 tsp fresh lemon juice

1 tbsp maple syrup, grade b

Place ingredients into a saucepan and cover. Simmer ingreidents and stir occasionally.  Reduce heat and simmer for 8-10 minutes until desired strawberry mushiness is met.  Spoon over yogurt, ice cream or eat as is.

London in Pictures

Article: How to Spend the First 10 Minutes of Your Day

Found the article here.

How to Spend the First 10 Minutes of Your Day

If you’re working in the kitchen of Anthony Bourdain, legendary chef of Brasserie Les Halles, best-selling author, and famed television personality, you don’t dare so much as boil hot water without attending to a ritual that’s essential for any self-respecting chef: mise-en-place.

The “Meez,” as professionals call it, translates into “everything in its place.” In practice, it involves studying a recipe, thinking through the tools and equipment you will need, and assembling the ingredients in the right proportion before you begin. It is the planning phase of every meal—the moment when chefs evaluate the totality of what they are trying to achieve and create an action plan for the meal ahead.

For the experienced chef, mise-en-place represents more than a quaint practice or a time-saving technique. It’s a state of mind.

“Mise-en-place is the religion of all good line cooks,” Bourdain wrote in his runaway bestsellerKitchen Confidential. “As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system… The universe is in order when your station is set…”

Chefs like Anthony Bourdain have long appreciated that when it comes to exceptional cooking, the single most important ingredient of any dish is planning. It’s the “Meez” that forces Bourdain to think ahead, that saves him from having to distractedly search for items midway through, and that allows him to channel his full attention to the dish before him.

Most of us do not work in kitchens. We do not interact with ingredients that need to be collected, prepped, or measured. And yet the value of applying a similar approach and deliberately taking time out to plan before we begin is arguably greater.

What’s the first thing you do when you arrive at your desk? For many of us, checking email or listening to voice mail is practically automatic. In many ways, these are among the worst ways to start a day. Both activities hijack our focus and put us in a reactive mode, where other people’s priorities take center stage. They are the equivalent of entering a kitchen and looking for a spill to clean or a pot to scrub.

A better approach is to begin your day with a brief planning session. An intellectual mise-en-place. Bourdain envisions the perfect execution before starting his dish. Here’s the corollary for the enterprising business professional. Ask yourself this question the moment you sit at your desk: The day is over and I am leaving the office with a tremendous sense of accomplishment. What have I achieved?

This exercise is usually effective at helping people distinguish between tasks that simply feel urgentfrom those that are truly important. Use it to determine the activities you want to focus your energy on.

Then—and this is important—create a plan of attack by breaking down complex tasks into specific actions.

Productivity guru David Allen recommends starting each item on your list with a verb, which is useful because it makes your intentions concrete. For example, instead of listing “Monday’s presentation,” identify every action item that creating Monday’s presentation will involve. You may end up with:collect sales figures, draft slides, and incorporate images into deck.

Studies show that when it comes to goals, the more specific you are about what you’re trying to achieve, the better your chances of success. Having each step mapped out in advance will also minimize complex thinking later in the day and make procrastination less likely.

Finally, prioritize your list. When possible, start your day with tasks that require the most mental energy. Research indicates that we have less willpower as the day progresses, which is why it’s best to tackle challenging items – particularly those requiring focus and mental agility – early on.

The entire exercise can take you less than 10 minutes. Yet it’s a practice that yields significant dividends throughout your day.

By starting each morning with a mini-planning session, you frontload important decisions to a time when your mind is fresh. You’ll also notice that having a list of concrete action items (rather than a broad list of goals) is especially valuable later in the day, when fatigue sets in and complex thinking is harder to achieve.

Now, no longer do you have to pause and think through each step. Instead, like a master chef, you can devote your full attention to the execution.