Soapbox Time

I'm not usually one to get on a soapbox, but this I feel like I have to. I'm also not the first to get on this soapbox. You could probably say that this is from my own guilt, and you'd be right. For the record, this is for every mother.

Let me start by explaining that I have three children. The first two were exclusively breastfed (as far as breast milk vs formula; they both had solid foods on schedule); the first for 16 months the second for 21 months. I mostly loved it - the bonding, the feeling that I was doing what was absolutely best for them - but I didn't care for some of it: no one else could ever feed them because they both refused bottles.

My third, a son, started off breastfeeding, and then I would alternate giving one bottle of pumped milk or one bottle of formula a day. With two older kids in school, I figured there was a higher possibility that I would have to leave him for an hour or two than there was with the girls and he might get hungry. From the beginning, he spit up more than the girls, but I didn't think much of it, I figured most babies spit up, I just got lucky with the first two. After a week or two, I noticed he spit up SO much more when he had breastmilk than when he had formula. I kept trying, but I don't think any of the breastmilk stayed down at all. When he was about a month old, he became covered in a rash from head to toe. At first I thought it was simply a heat rash, but it got worse and wouldn't go away. We went to the pediatrician and she suggested the rash combined with spitting up was an allergic reaction and to try switching to soy formula. I did. The rash went away almost immediately. He still had a spots of eczema on his ankles, but that was nothing compared to what it was. I was both relieved and disappointed. It's hard to explain both feeling like you ARE doing what's best for your child and that you're NOT doing what's best for them. I knew him not keeping my milk down wasn't doing anything for him, but breastmilk is SO good for him! This is a conversation I have with myself everyday, without any prompting, and he's over 10 months old now.

So on my own, without any help from the outside world, I feel guilty about not breastfeeding. And as if that wasn't enough, the benefits of breastfeeding are EVERYWHERE! Because it does have benefits! I still believe you should try to breastfeed, even for a short time, so I'm not opposed to this information being everywhere, but it does add to my guilt.

Then there are people. Not in person, not yet, maybe I'm lucky. But there are people. On parenting sites, writing blogs and commenting, some aren't as harsh as others, but some are so very mean. Some, on parenting sites and on Facebook, simply talk about breastfeeding [constantly], with and without being condescending. The cruelty and attitude will make even a mother who never cared to breastfeed feel bad. But to those of us who wanted to but couldn't for one reason or another - and you don't know who couldn't and who wouldn't, nor do you need to know - all of these things are just weight after weight of guilt on our shoulders. I worry all the time that he's going to be sick more than the girls because he didn't have enough breastmilk. I shame myself enough, I don't need you to do it, also.

Advice is one thing, but leave the judgement out of it. Whether it's breastmilk or formula, when to start solids, which solids to start, what diapers to use, etc, etc, etc, etc, etc... Good advice is helpful, a lot of us have discovered tricks to help with different things. I'm the first to share the Sleep Lady book when someone mentions their baby isn't sleeping. My oldest went from sleeping no more than 30 minutes for the first year to sleeping 12 hours straight at night plus taking three naps during the day! I wish someone had told me about it six months earlier. I've used the techniques with the other two from the beginning. I always share the name of the book, but there are others that are just as good - and one I think is very, very similar. The book I use works for us, that doesn't necessarily make it better.

To all the mothers: Please stop shaming your fellow mothers! For the most part, we all want what's best for our children! There are plenty of news stories to show there are mothers who don't, BUT most of us do! And especially if we're on a freaking parenting site, we do! Support each other. Offer advice in a helpful way. Support each other. But don't judge and don't shame.

That is all. Thanks for reading.

Just as a disclaimer: most of us do want what is best for our children, but there are people who don't. If you suspect child abuse, please report it.

Salmon with Dijon Cream Sauce, Sauerkraut, & Easy Potato Cakes

Okay, first of all, this blog is going to take me a few minutes to write - not that anyone but me will notice. I made this dish last night and really, I was "winging it" the whole time. So I need to go through what I did mentally. 

I'm trying to post mostly dishes that my kids enjoyed. Occasionally, their tiny minds and tastebuds won't see (taste) the beauty of a dish, and it will get posted anyway, because, well, it's delicious. And their tiny minds can't see that. :) 

This one, my 5-year-old LOVED! I was a little surprised, because it's mustard and sauerkraut, but she loved it! 8-year-old: I think if I hadn't said "mustard" she would have liked it. She's insistent that she doesn't like mustard. Husband said I could make it again. This is big. Not sure if I've shared in the past, but once I made a pasta dish. I LOVE LOVE LOVED IT! I would still love it! Mind you, this was one of the first things I ever tried to make as an adult, so when I asked, "How is it?" He kindly replied, "Good!"  Good husband. Only he didn't like it. So after, oh I don't know, the 20th time making it - in probably 20 weeks - he told me he really didn't like it. Hmph. 

Lesson learned: Never ask, "How is it?", ask, "Would you like to have this again sometime?"

This one got a yes. Fantastic.

Now, to one of my secrets: I don't use real potatoes for mashed potatoes. I use Idahoan.

Sorry. I know, I know. There's stuff in them. Like, other than potatoes. I can't give them up yet. We love them. And they're EASY!

So, if you don't want to use the Idahoan potatoes, you're going to have to add the steps of making mashed potatoes. (Peel, boil, mash.)

The recipe is below. I'm going to add another post/recipe, also. My version of Tater Tot Casserole. I've seen a few floating around Facebook, and mine is my favorite. 

Salmon with Dijon Cream Sauce, Sauerkraut & Easy Potato Cakes

• 4 Salmon Filets
• 2+ T Dijon mustard
• 6 T Butter, divided
• 1 Shallot, diced
• 1 t garlic
• 1 C Heavy Whipping Cream
• 1/2 C White wine
• Idahoan Mashed Potatoes, any flavor, prepared following directions and cooled
• 1 egg

Preheat oven to 350. Have baking sheet set aside for salmon. Prepare mashed potatoes as directed (or prepare your own mashed potatoes, about 2 cups(?), more if you'd like more that 8 potato cakes. Whisk your egg a little, then add it to the potatoes and mix.

Begin by searing the salmon. Heat 2 T butter in saute pan on med-high/high. Brush salmon with dijon mustard. Sear both sides of salmon until starting to crisp, then transfer to baking sheet and place in oven. 

Saute your shallot and garlic in 2 T butter in same pan as you cooked the salmon. When the shallot is softened, add wine and heat until the wine starts to bubble. 

While your wine is heating, you can begin your potato cakes. I used a table spoon to scoop potatoes, made a ball, then flattened them so they were about palm-sized and maybe 1/4" thick. Heat your remaining 2 T of butter in a flat saute pan on med-high heat. When hot, place potato cakes in and heat until crisp, then flip. Remove onto paper towels.

Once your wine is bubbly, whisk in the cream and 2 T dijon mustard. The cream will thicken the sauce as it cooks. Don't let it thicken too much, you want a creamy mustard sauce, not mustard pudding, and it will thicken more as it sits. So just get it going, then turn it off. 

Your salmon should be cooked through. When it flakes, it's done. Like I said, I was completely winging this last night, at a few points, I had to stop and think about which step I should do next. With all of that, my salmon probably could have come out a minute or two before it did, but it was fine. With following directions, everything should either line up, or you might have to wait a minute or two for your salmon to finish, but not long. 

Either right after you bring your salmon out or in those two minutes your waiting for it to finish, throw some sauerkraut into the potato cake pan and just get it hot. Figure about one heaping tablespoon per filet of salmon. 

To plate: place one tablespoon of sauerkraut on plate, with two potato cakes on either side 

>   O|||O   <

See my diagram? :) 

Spoon a little dijon sauce onto the sauerkraut.

Place the salmon filet on top of the kraut, then top with a couple of spoonfuls of sauce. 

This was great, but I may try adding clove to the sauce next time. I'll let you know if I do and how it turns out. 

Grilled Tuna Steaks over Mixed Greens with Asparagus & Grilled Peaches with Honey and Vanilla Ice Cream

Hi!!!!

It's been, what, seven months since my last post? I would blame the tiny person who now lives with us, but let's face it, my posts weren't that regular before him... :)

 

BTW, meet Enzo:

 

Okay, so since this little person's arrival, my gourmet cooking has ceased to exist. My redneck cooking has, also. Really, all cooking that doesn't involve a microwave or toaster oven has ceased to exist, and those were rarely used. We have become quite friendly with delivery boys, though!

(Ahem, props to myself, however, for the huge Thanksgiving feast!)

 

So, now that sleep is happening and I'm getting some energy back, I SOOOO want to cook! And I want to cook (somewhat) healthy meals because, well, nearly three months post-partum I can barely squeeze my bottom half into a pair of jeans. I did once. They buttoned! I couldn't breathe, couldn't bend, and my phone wouldn't slide into my back pocket, but dammit they buttoned! No pictures. You're welcome.

 

So tonight, I wanted fish.

 

When I approached my husband with the idea of him grilling salmon (because we finally have a grill!) he rebutted with the idea of him grilling tuna. Deal.

 

The meal:

Grilled Tuna Steaks over Mixed Greens with Asparagus

Ignore the asparagus. We had it in the freezer and it was mushy and stringy. Don't freeze asparagus.

 

I wasn't sure what I wanted to put on the tuna to grill it, but I knew I wanted a ginger/soy mixture. I found at Publix, their Publix brand Ginger Teriyaki Finishing Sauce for seafood in the seafood department. It was great. If you have a Publix near you, try out their finishing sauces and butters. They're fantastic.

I also got Ken's Steakhouse Lite Asian Sesame dressing, just in case.

I ended up using both. If you can get the finishing sauce, I marinated the tuna in the finishing sauce for all of five minutes, then topped with the dressing after they were cooked. If you don't have access to the finishing sauce, just marinate in the dressing. The only difference I could tell was the thickness.

 

My girls LOVED dinner (except the asparagus, see above. We all usually love asparagus.) The dressing has a little bite, so go easy, but they ate all of it! They also loved dessert:

 

Grilled Peaches with Honey and Vanilla Ice Cream

I can't take full credit for that idea, I saw a picture on Pinterest. There was no recipe/directions, sigh, but they weren't really necessary.

 

Okay, so on to the "recipes"!! Quotes because there is no recipe, just directions!!! Yay!

 

 

Grilled Tuna Steaks over Mixed Greens with Asparagus

• Tuna Steaks (4)
• Publix Ginger Teriyaki Finishing Sauce for seafood
• 1 Bag Mixed Greens
• Ken's Steak House Lite Asian Sesame dressing
• FRESH Asparagus
• Garlic Salt

I had to use frozen tuna steaks, thaw them if you do, also.

Preheat the oven to 400 unless you're going to grill the asparagus. I haven't tried grilling it yet.

I spooned then brushed the finishing sauce onto each side of the tuna. Let marinate while the grill heats (and you feed and change the baby...) and prepare the asparagus.

Place asparagus on a baking sheet and season with garlic salt. Place in oven. Bake until starting to shrivel. We're real technical over here.

While the asparagus bakes, grill tuna to desired doneness. That's a word, I checked.

Pile a handful of mixed greens on a plate.

Top with Ken's dressing.

When tuna is done, place on top of greens and, if you want (we did) add a little more Ken's dressing.  

Serve asparagus next to the tuna and greens.

Delish!

 

Grilled Peaches with Honey and Vanilla Ice Cream

• Ripe peaches, one per person
• Honey
• Vanilla Ice cream
• Easy, right?

Cut the peaches in half and remove the pits.

Place peaches cut/flat side down on the hot grill.

Let cook until you have grill marks (again, SUPER technical!)

 Flip.

This time let them cook until the peaches are soft.

Drizzle honey on the plated peaches, top with ice cream, and drizzle some more honey for good measure. Add a little more honey. It's fantastic on the ice cream.

 

Okay, sooo..... Gourmet may be a little bit of a stretch for this one, considering how little effort was actually put in. And how few ingredients. And the fact that Publix and Ken's Steakhouse actually did the measuring and mixing.. Oh well, I say it's gourmet.

I Love Publix

For those of you not in Publix Land, you're missing out. Publix has this wonderful thing called Apron Simple Meals. You go in around 5:00 and there's this lovely person cooking up a complete meal for you to sample with the recipe and all of the ingredients right there. I LOVE it! I've made a few of these recipes for the family and they're all pretty great!

Tonight we had this week's meal, Cod Saute with Citrus Bearnaise and Quick Asparagus. I used tilapia because I had it, but it was delish! And the kids ate it all, which is icing on the cake (or milk on the cookie, since that was their dessert tonight!) There's a video below and the recipe at the above link.

 

 



Here are a few of the others we've tried:

Spicy Fish with Avocado-Chipotle Sauce and Skillet Potato Cake

Quesadilla Bake with Corn and Chile Taco Salad

Steak and Potato Flatbreads with Tomato Snap Salad





I know there are more, but these are the ones we've had recently. I'll share periodically what recipes we try and like!

As for the parsimonious factor: coupon! If you're new to couponing, some sites I recommend are:

• The Coupon Wizards & their Facebook page
• Insert Insanity & their Facebook page
• Southern Savers

I'm sure there are sites that cover other stores/areas, but these are the ones I'm familiar with.

I'm Gourmet

The downside to being six months preggers: I crave things that I sometimes can't find (or don't care to spend a fortune on.) The upside, at least for me: I'm suddenly a gourmet chef!

About midnight last night there were two things I wanted: a Stevi B's Loaded Baked Potato pizza and a filet with a mushroom marsala wine sauce and gorgonzola cheese.

Tonight I made the steak! It was absolutely fantastic! There wasn't a real recipe I used, I simply sprinkled the steaks with some garlic salt and cooked them on the stove in a little marsala wine. When the steaks were done, I removed them, poured the rest of the bottle into the saute pan, added the mushrooms, and let it simmer on medium high until the wine was reduced some. It reduced and thickened more after I took it of the heat, if you're going to try it. Spoon some sauce and gorgonzola on the steak and I served with some Idahoan Real Mashed Potatoes (best and cheapest instant mashed I've ever had!) seasoned with parmesan and garlic salt.

So I know being "parsimonious" means spending as little money as possible, and filets in a wine sauce doesn't EXACTLY fit that, but hear me out:

1. I'm pregnant. Which means I'm hungry. All. The. Time.
2. I'm pregnant. Which means my brain doesn't quite understand "logic".
3. When we were out the other night, filet medallions for one person was $30. I had mushrooms I needed to use or toss, I had garlic salt, I had parmesan cheese, AND I keep a stockpile of the Idahoan potatoes (which you can usually find for a whole freakin DOLLAR.) So, for the same cost I could have paid for dinner for just me - because face it, I'm not sharing (see #1) - I fed all four of us and we have leftovers! Suck it #2! That's totally logical!

Makes sense to me anyway...

Tomorrow I'm attempting the loaded baked potato pizza since the nearest Stevi B's now that we've moved is 42 minutes away. :(

Chore Charts

So, at our end of the year Girl Scout Leader dinner a few of us were discussing summer plans. While I'm thinking, "my summer is so planned out! We have camp one week, we're signed up for free bowling and free skating and we're going to hit the $1 movies and definitely take advantage of our Six Flags/White Water passes!" A friend did a heck of a lot better... She has her days planned out! I wish I had that much motivation during the summer, but I don't. She had one TERRIFIC idea though! She said her kids will start with two chores each day, if they do them, they're done, if they whine about them they get more chores added. I LOVE IT!

Unfortunately, I can't just toss out chores willy nilly... I need something cute and crafty to write them on - duh!

So, I needed something that I could change daily - chalk board, white board, etc. In a stroke of genius (ha!) I remembered seeing somewhere that glass works with dry erase makers. I dug through the drawer-o-junk, found the one [dying] dry erase market we had, and tested it on my least favorite drinking glass - that one that somehow ended up in my cabinet, and even though I don't like it, I don't toss it... Anyway - IT WORKED!

Because I'm a hoarder, this project didn't cost me a dime! I had everything I needed... Sad, yet, economically and environmentally friendly!

The frames started out cheap and Burgundy. I spray painted both white, after removing the glass, backing, etc. Then one I spray painted light pink and one I spray painted purple. Holding a can of silver metallic spray paint 3-4 FEET above the frames, I let the paint fall onto the frames. This way they were more accented by the silver than actually turning silver.

For inside the frames, using MS Word, I used a font I downloaded a LONG while ago called angelic, set my margins so my page was 8x10, and typed "Daily Chores" "1. 2. 3. 4.", and my appreciative, "...thank you!" One, I printed in pink, one in blue, each to match the colors going on in their rooms, and both were printed on green paper. Why green? Because at this point, I'm not going to the store, I had green, it's in both color schemes, and it's more fun than white. Good reasons.

I used the glass from a frame to mark the size to cut the paper, assembled them all, and decided they needed bows. They're for girls, after all.

Of course, I had ribbon in the right colors. Why wouldn't I? What I DIDN'T have? Hot glue sticks. Damn. Tacky glue it is! It took a while to set, but it worked! I missed that instant gratification hot glue provides, but hey, I needed a good HOUR to pound ONE nail into a bedroom door anyway, so it all worked out... Sigh...

Reese's Pie

I have to share my new favorite dessert!

It may have been done already, but if it has, I haven't seen it!

Back when I did catering, I could get this cookie dough that would make delicious, gooey, peanut butter and chocolate chip cookies. They were the best! I don't have access to them anymore... :( So to make up for it, I make this...

Reese's Pie! Or Reese's bars, or what ever you want to call them, it doesn't matter, your mouth will be too busy watering to call them anything anyway!

The best part: they're super easy! Here's what you need

2 Betty Crocker chocolate chop cookie mixes + required ingredients
16-24 Reese's cups, regular size
A 9x13 dish

1. Follow directions on the first cookie mix, add an egg and a softened stick of butter. Mix until you have a dough.

2. Press the cookie dough into the dish.

3. Unwrap all of the Reese's cups and place them in one layer onto the cookie dough.

4. Mix up the other cookie dough and drop it onto each peanut butter cup. Fill in larger holes as you wish.

5. Bake at 350° until set and brown on top. The directions for large cookies says 10-12 minutes. I would say start checking then? They take a while. One of these times I need to actually time it. Unfortunately, unless I'm following a recipe that specifically needs a certain baking time, I've never set a timer for the oven.

**Alternately: lately I've been using one peanut butter cookie mix on the bottom and one chocolate chip cookie mix on the top. I prefer a little more peanut butter taste, but that is up to your preference. Directions are the same, simply get the peanut butter mix and it's ingredients (which are different.)

Also, the last time I made them, hubby picked up mini Reese's instead of the regular size. I cut them in half and used them, but I prefer the full size. If you drop the chocolate chip cookie dough on top of the full size, the dough spreads evenly and envelopes the Reese's - the mini's that weren't covered melted while baking..