Are All American Kids Picky Eaters?
So apparently there’s this new book out on French parents, and how they raise their kids – ooh la la Read More
One of the first items I noticed at our museum was a very large, circular metal item hanging from the Read More
Laura Ingalls, You've Got Nothing On Me
The world I envisioned as a child for myself while watching "Little House on the Prairie" has finally come true. Read More
Fast Food That Doesn’t Come in White Bags
Say the words Fast Food and you think white bags, drive-ins, and cheap plastic toys, but it doesn’t have to Read More
Enough of Suzie Homemaker Already
I hate the term Suzie Homemaker – it’s disrespectful, demeaning, and derisive, implying that women who stay at home wear Read More
Do you have an organized home?
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The Gift of Food - Saving Money
It’s a secret, so don’t tell, because I don’t want the guy to get in trouble, but years ago when Read More
Do Something Each Day That Doesn’t Get Destroyed
Years ago, when I left my public relations job for the home, exchanging diapers for deadlines, a homemaker colleague gave Read More
What Do Homemakers Do All Day Anyway?
Most people are polite enough not to ask you to your face, but in some ways, it would be better Read More
Fast Food That Doesn’t Come in White Bags
Say the words Fast Food and you think white bags, drive-ins, and cheap plastic toys, but it doesn’t have to be this way.
Fast Food is just that – something to fill people’s stomachs that doesn’t take long to make – because as you know, even though you’re home all day (doing nothing, probably; isn’t that what homemakers do?), more than once 6 p.m. rolls around and the onions aren’t chopped and the meat is still frozen.
What to do?
Try this:
Cook some spaghetti. While that’s happening, sauté garlic in olive oil (even faster if you have a jar of pre-chopped stuff on hand). Add spinach until it’s wilted; if you don’t have spinach, microwave some broccoli until tender and add that; no broccoli? Toss in frozen peas. No vegetables at all?
Do something about that – you need your veggies. Your mom told you that; it’s your turn to not only tell, but show your kids that as well.
Once whatever vegetable you’ve scrounged out of the back of the refrigerator is heated with the olive oil and garlic, drain the pasta, divide it onto plates, top with the vegetables, sprinkle the whole thing, if desired, with cheese, and eat. If you want meat with that, see if there’s some leftover chicken – you know, a half cup from last night that you didn’t know what to do with – or even a piece or two of lunchmeat that you slice into ribbons and artfully arrange atop.
It’ll take you less time than waiting at the drive-in with three kids fighting in the back; it’s cheaper than what’s in the white bag, and definitely better for you.
Written by Carolyn HendersonPomegranates
How to seed Pomegranates
Pomegranates are yummy, full of nutrition and most kids love them. But….and this is a biggie, they are a pain in the neck to deal with. I saw someone on one of the cooking shows say that you can get the seeds or “arils” out easily if you cut one in half and smack it with a rolling pin. I am here to tell you that they only told half of that story. I now have sore knuckles from bashing my hand with the rolling pin and only a few arils were released. Plus, the ones closest to the skin took a beating. This may be a good method if you just want to waste an entire pomegranate to sprinkle a few bits into a salad but it is not going to get the job done if you want to use the entire fruit. Maybe I did not smack it hard enough, many people swear by the method so maybe it works better for others than it did for me. I decided to stick to the old fashioned methods.
Taking these things apart is a bit messy and sticky and if there is s trick to it to make it easier, I have not found it. I just cut the outer skin around the center and pull it apart; then I keep pulling out chunks and gently prying the seeds off the pith with my fingers. Each fruit yields between a cup and a cup and a half of arils. The pith and the membranes surrounding each section are not tasty so make sure to remove any of those white bits.
Health Benefits of Pomegranates
These ruby red gems provide many health benefits including anti-oxidants in the form of flavinoids, a positive effect on cholesterol levels and drinking the juice aids in reducing dental plaque and gum disease. That’s a lot of punch for such a small fruit. My acupuncturist swears that drinking a tall glass of pomegranate juice within a 10 minute time period will help reduce the effects of the common cold. I cannot swear to this one because I was never able to drink that much juice in such a short time period.
Pomegranates can be used in many recipes. Sprinkle them in just about any salad and they lend a bit of tart sweetness. You can make jelly from them and they are a great addition to yogurt, breakfast cereals and soups.
How to choose a pomegranate
They are best when they are firm, uniformly round and the skins are smooth and shiny. As they begin to age, they dry out and the skins lose that shiny smooth texture and become rougher. You can still use them when they are a little older but stay away from any with soft spots.
You may also be able to find prepackaged arils, many stores are offering these as a convenience these days. They cost a bit more but do save a lot of time.
No matter how you choose to use them, pomegranates are a healthy and delicious choice for you and your family!
Written by Laura VryhofThanksgiving Memories
In just a few more days, Thanksgiving will kick off the holiday season. Thanksgiving always comes to me with a certain sense of nostalgia. Back in the day, we were always at my aunt and uncle’s house and there was usually a crowd. The men would spend the morning in the woods hunting deer, the women would spend the morning cooking and setting the table and the kids would spend the morning watching the parade. Most of the meal was prepared by my aunt and two grandmothers and those women could cook, though to be honest, they did go a little overboard. Each year you could count on being able to sample at least six different kinds of pie; apple, pumpkin, lemon meringue, mince, chocolate and graham cracker.
You see these magazine spreads that show a table gleaming with polished silverware and sparkling glasses; one for wine and one for water. It was not like that at our table. We ate off of mismatched china, and at least one person got a glass with McDonald’s Grimace on it but none of that mattered. It was the family that made the difference; even those who did not exactly get along lent something to the atmosphere. There was lively conversation and not a little competition over who made the best pie. My vote always went to my grandmother’s graham cracker pie and I would love to have her recipe though I would not exactly trust it. She was one of those women who guarded her cooking secrets jealously and if she gave out a recipe, it was likely to be just a bit “off” on one or more ingredients so as to make sure yours never turned out better than hers.
Once the meal was over, the men would usually head back to the woods, and the women would clean up the kitchen. I think the process of sorting out the leftovers took longer than cooking the meal to be honest.
In 1995, my husband and I had purchased our first home, the aunts and grandmothers were getting old enough to not want to do all the cooking so we hosted our first Thanksgiving. We had eighteen at the table that year, only two weeks after moving into the house. It was a bit frantic but it went off without a hitch, the baton was passed. Each year after that for the 13 years we lived there, our numbers dwindled as we began losing members of the older generation. A few years ago, we moved 500 miles away to be nearer my husband’s family and now our Thanksgivings are a much quieter affair.
Since there are so few of us, the tableware now matches and we only have two kinds of pie. I still hear those voices from the past though, and while I am happy to be with my family at any time, a piece of Grammie’s graham cracker pie would not go amiss.
Please feel free to send us your Thanksgiving memories and if you have a good pie recipe, we would love to post it!
Written by Laura Vryhof5 Essential Kitchen Basics
Ask just about anyone who cooks what their top five kitchen “must haves” are and you will find at least one of the following items on their list. If you are just starting out and need some essential kitchen equipment, this list will give you a good beginning point. Of course, the number of gadgets you can acquire for your kitchen is practically endless but you can’t go wrong with these basics:
Chopping board
This is kitchen 101. A lot of chopping goes on in any good kitchen and it is vital to have a good chopping board. Sizes, shapes and materials vary, but many cooks agree that it is a good idea to have a separate board for chopping meats, one for dairy items and another for vegetables. Choose boards of a different color or material for each so that you can remember which is which. This keeps the boards from becoming cross-contaminated. Always remember to immediately wash any cutting board you have used for chopping poultry with soap and water.
Knives
Another basic, but good knives are a cooks best friend. Choose the best ones you can afford and keep them sharp. Even if you choose to buy your knives online, go to a kitchen goods store first and handle several types so that you can get a feel for how they fit your hand. There are many brands and styles to choose from so take the time to find the best fit.
Stock Pot
You need at least one large stock pot for cooking pasta, soups and stocks. For double duty use, look for one that has a built in colander/strainer. This can save you time when you are cooking pasta.
Sauté Pan
We love sauté pans, and use them all the time. They are versatile, choose one with an ovenproof handle, you will often want to finish a meat dish in the oven.
Sauté pans are good for preparing stir fries, meats and fish and vegetable dishes. They differ from a frying pan by the way they are constructed. Frying pans have straight sides that are at least 1 ½ inches tall in order to hold enough oil for shallow frying. A sauté pan has rounded, shallower sides making it easier to stir and flip foods. One thing to keep in mind when choosing a sauté pan is the size of your stove burner should match the size of the bottom of the pan. If the pan base is too small, you run the risk of overheating the sides and burning foods.
Roasting Pan
These are perfect for preparing things in the oven. Available in a multitude of sizes and shapes, a good heavy roasting pan is versatile enough for roasting anything from a chicken to a casserole to vegetables. Choose one with sturdy construction to keep from burning or scorching foods.
Cooking is fun and these essentials will give you the basis for a beginning kitchen. It is easy to become dazzled by the shear number of kitchen gadgets available, but if you start out with the basics, you can cook anything.
Written by Laura Vryhof
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