I enjoy salads, but I am burned out on romaine lettuce . . . and spinach . . . and even that great box of organic mixed greens at Costco.  So, I would buy all these things and then never make salad.

Then I read Wardeh’s post on slaws… and it’s changed me.

Up to now, the only way I’ve known how to prepare greens was to cook them.  I’ve never considered eating them raw.  After making many of Wardeh’s recipes, I have come to trust her judgement and I dove in.

I recently started ordering from Azure Standard and bought five pounds of beets.  I love canned pickled beets, but I didn’t have a plan for what I was going to do with five pounds of fresh ones.  One night I considered just eating them raw and so I grated them up, added them to the slaw and wha-la… my favorite slaw/salad!  I now make enough slaw for 2-3 days and keep it in the fridge, mixing in a variation of Wardeh’s vinaigrette right before serving.

I put in whatever sounds good at the time: apples, beets, carrots, collard greens, kale, celery, raisins, dried cranberries, walnuts, broccoli, green and red peppers, red or green cabbage, other dried fruit or nuts, and greens that I see at the market that I don’t even know their name.  Some of these veggies need to be hand chopped – the greens, peppers, celery – but the rest can be grated in the food processor, saving me a ton of time.  The thing that is so great about these slaws is that everything is cut up so finely that you get a variety of different flavors with every bite.  Adding the sweetness of beets, carrots, apples, and raisins might make it easier to introduce this dish to slaw-spicious family members. 

I just love this slaw and my body feels fantastic now that I’ve eaten it almost every day for the last couple weeks.  If that is not enough, my tummy is flatter and I’ve lost 4 pounds.  I’m sure it’s because I’m substituting this low-calorie, high-fiber slaw for other foods that, while healthy, still have more calories.  Due to the high-fiber content, your tummy does feel nice and full, so you don’t leave the table hungry.

Jen’s Crazy Raw Beet Salad

• 2-3 collard green leaves, including stalks, finely chopped
• 4-5 kale leaves, including stalks, finely chopped
• 2 beets, peeled and grated
• beet greens, finely chopped
• 2 apples, including peel, grated
• 2 large carrots, grated
• 1 cup raisins 
• 2-3 celery stalks, finely chopped

Chop, toss, and devour!

My Favorite Vinaigrette

• 1/2 cup grapeseed oil
• 2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 teaspoon raw honey or raw agave
• 2 tablespoon prepared mustard
• 1/2 cup raw apple cider vinegar

I make this recipe in a recycled sesame oil bottle and it fills it up.  (I like to reuse glass bottles & jars.)  I simply put a funnel on the bottle, add the ingredients, and shake!  This amount is good for about a week for my family.  I like the extra zing of the apple cider vinegar and the super mild flavor of grapeseed oil, but use whatever vinegar and oil you enjoy.

The first step is to remove the labels.  Simply bring a large kettle of water to a rolling boil, turn off the stovetop, add the jars, without lids, and make sure that the labels are fully submerged.  Then let the jars sit in the water for several hours until the water is room temperature.  Some labels will just fall off.  For others, I use a nylon scrapper to scratch the label off and then baking soda to scrub the last bit of glue off.  Once the outsides are clean, I throw them in the dishwasher for a final cleaning.  It might sound like a lot of work, but I have found so many uses. 

My latest favorite use, is making dry beans in the crockpot and then freezing the beans in the jars.  Since a typical 15 oz can of beans only contains about 7 oz of actual beans (I know, isn’t that annoying?), I eyeball about 7 ounces in some bottles and then 14 or 21 ounces in others so that way I always have the amount I need and put the jars directly in the freezer.  When I’m ready to use the beans, I either put them in the fridge in the morning to thaw throughout the day, or I will use the defrost feature – without the lid – of my microwave.  Using glass jars to freeze items reduces my ziplock usage.  Just beware when freezing liquids in glass jars.  Liquids expand while freezing, so be sure to leave ample room at the top of the jar to accommodate this expansion.

I also use recycled jars for:

• Cooking Light’s Kansas City Dry Rub (old spice jar)
• Cooking Light’s Garam Masala (old spice jar)
• Cooking Light’s Asian Dry Rub (old spice jar)
• Cooking Light’s Berbere (old spice jar)
• Cooking Light’s Homemade Curry Powder (old spice jar)
• Cooking Light’s Ras el Hanout (old spice jar)
• Cooking Light’s Creole Spice Rub (old spice jar)
• Greek Seasoning Mix (old spice jar)
• Salt Free Cajun Seasoning Mix (old spice jar)
• Cooking Light’s Memphis Barbecue Sauce (Trader Joe’s Organic Grade B Maple Syrup bottle)
• Alton Brown’s Chili Powder (Dundee orange marmalade jar)
• Grainy French-Style Mustard from Joy of Cooking (pickle jar)
• Cooking Light’s Thousand Island Dressing (Trader Joe’s Salsa Authentica jar)
• Cooking Light’s Spiced Cranberry Sauce (TJ Mayo jar)
• Joy of Cooking’s Teriyaki Sauce (TJ Maple Syrup bottle)
• Homemade Asian Sesame Dressing (Sesame Oil bottle)
• Bulk combining of dry ingredients for future use (store full jars in freezer):
  • GNOWFGLINS’ Gluten-Free Chocolate Chip Bar Cookies (32 oz/1 qt jar – such as mayo)
  • GNOWFGLINS’ Flatbread Mix (32 oz/1 qt jar – such as mayo)

I really enjoy making my own spice mixes rather than buying them at the store because I usually have all the ingredients and it’s easier for me to make it rather than go to the store with the kids.  Plus, it’s way less money.  You can easily spend $3-$6 for some of these spice mixes and why do that when you can just make it yourself for just pennies?

Some jars do hold onto the odor of the food they once held, such as pickles, so beware.  I suspect if you put your chocolate chip cookie mix in this jar, you might detect a slight pickle flavoring, I know, delicious, but I haven’t tested this.

There are a ton of crafts that can be made with glass jars. but, since I’m not a super-crafty mom, I haven’t gotten that far yet.  Click here to get started: Google Search: craft idea glass jars.  A really simple idea: buy craft glass paint and let your kids paint their own jar to store pencils, crayons, etc.  Or you can have your kids paint the jars that you will use to package a gift.

I still have the desire to spend all that time lovingly chopping various pieces of produce and leisurely planning a menu, but the reality is with two small kids, I’ve had to either change my plan of attack or eat out of a can.  So while I’ve used my crock pot over the years, it has been working overtime the last few months.  I sometimes make things even easier by prepping the food the night before, after the kids are asleep, so in the morning, I can just put it in the crock pot and turn it on!

My family likes flavorful food using flavors from around the world and sometimes the world of crock pots… well, can be bland.  Since we have eaten our fair share of bland food, I thought I would share some of my favorite crock pot recipes.

Many of these dishes are served over rice, but I’ve started serving them over organic quinoa or buckwheat groats (both complete proteins).  Both are tasty grains that are as easy as rice to make.  Per the suggestion of the ever brilliant Wardeh, I’ve started making a big pot of grains at the beginning of the week and then they are easily incorporated into meals.  That is a huge time saver.  I also chop a few onions when I can and put them in the fridge so I can just measure and add to recipes.

New to the world of grains?  Read Wardeh’s Grain Primer where you can learn a bit about various grains as well as how to cook them.

Also check out nutritiondata.com where you can get the most comprehensive nutritional data I’ve ever seen, complete with charts and graphs (I so love charts and graphs!!) on buckwheat groats, quinoa, and anything else you can ever imagine.

I like to buy meat in bulk and then freeze it so that I can easily make any one of the meals below without having to go to the store.  I simply put the meat in the fridge a day or so before to thaw and then in the crock pot to cook!  Very, very easy.

I buy the following items from CostCo and stock my freezer:

• Shortribs
• Frozen or fresh chicken thighs and breasts
• Chuck roast
• Ground organic beef
• Whole organic chickens

I also buy organic peeled baby carrots, broccoli, and organic mixed greens or romaine lettuce from CostCo.  We snack on the veggies throughout the week and then I steam them for a quick dinner side dish.  Also, you can take extra broccoli (it is like a 5 lb bag), and freeze it as-is in a ziplock.  I’m all for tricks that enable me to go longer between grocery shopping trips.

With those few basics, you can make so much very easily.

Here are my favorites…

From Cooking Light

• Mexican Black Bean Chili

• Rioja Chicken

• Chipotle Corn & Two-Bean Chili

• Slow Cooker Meat Loaf with Shiitake Mushrooms

• Slow Cooker Char Siu Pork Roast

• Apricot & Lamb Tagine

• Beef Goulash

• Spicy Black & Red Bean Soup

From Mable Hoffman’s Complete Crockery Cookery.  Many of these recipes, I couldn’t find on the internet, so support Mable and buy her book.  (And you can support this site by clicking through that link to buy her book.)

• Beef Burritos – Buy some tortillas, sour cream, and a block of cheese from CostCo and you have dinner!

• Spaghetti Meat Sauce – I’m making a double batch of this tomorrow and then plan on freezing it in dinner-size portions.  Will be the perfect fix for those evenings when I just don’t want to cook.

• Shortcut Chuck Roast with Mushroom Sauce

• Glazed Corned Beef – One of my favorite things… I make thousand island dressing, my husband makes the best sauerkraut… swiss cheese… toasted rye bread… YUM!

• Corned Beef

• Spicy Brisket Over Noodles

• Teriyaki Steak

• German Short Ribs

• Indonesian Pork

• Plum Glazed Chicken

• Cranberry-Orange Turkey Roll – Instead of a turkey roll, I used chicken thighs which I cooked in the crock pot for 4 hours

• Baked Beans with Canadian Bacon

• Spicy Pintos on Tortillas – This makes so much that we have enough for lunchtime bean and cheese burritos and quesadillas for days.

• Lentil Casserole – I made it in a saucepan in 20 minutes.  I love the earthy taste of lentils.

I don’t like watering them.  Yes, we have sprinklers but I just think it is such a waste of water to try to force a lawn to grow and stay green where it is over 90 degrees for at least three months out of the year.

I don’t like mowing them and either does my husband.  So when we did have a lawn, it always looked awful since it wasn’t mowed weekly. 

So a couple years ago, we ripped out our lawn in the backyard, put down black plastic, wood chips and finished it off with a used Barbie playhouse we bought off of eBay.  This has served us well for a couple years, but it would be so nice to look out my kitchen window and see something green growing on the lawn… is it possible to have an “ecologically responsible” lawn?

I’m also just tired of wood chips trailing into the house and my daughter being covered in dirt after playing outside.  This is exacerbated by our rocky, dry, dusty slope.  So, after several years of weeding and finally getting the weeds under control, and several years of planting plants that only ultimately die or grow so slowly, I decided to really research and find a good alternative or our slope and our “non-lawn.”

Ideal “Non-Lawn” Lawn

• Drought resistant/ needs little water
• Short – less than 6′
• Minimal mowing
• Handle foot traffic from kids, dog, and chickens

Ideal Slope “Ground Cover”

• Drought resistant/ needs little water
• Medium height – less than 18′
• No mowing or maintenance
• Perennial plants or plants that naturalize/reseed annually
• Handle foot traffic from kids, dog, and chickens
• Stabilize soil = minimize erosion
• Stabilize soil = kids not covered in dirt and dust after playing outside

Lawn Option 1: Peaceful Valley’s Low Maintenance Lawn

Winter-hardy, and has good seedling vigor. It is also drought tolerant once established, so it requires less water than other lawns. It is slow growing, therefore requiring less mowing and less fertilizing. You’ll have extra time to contemplate its fine texture and dark green color from your hammock. This seed is endophyte-enhanced to maximize pest resistance (endophyte-enhanced seed cannot be used for pasture as it is toxic to livestock or horses). Contains 70% Guardian 21 Tall Fescue and 30% Calypso II Perennial Ryegrass. Seed at 7—8 lb/1000 sq ft.

Per Seed Research of Oregon:

Guardian-21 Turf-Type Tall Fescue with excellent turf quality and
broad adaptation is an innovative new “semi-dwarf” tall fescue variety.
True to its heritage, Guardian-21 carries the proven Guardian name
– and tall fescue turf – to a new level with exceptional turf characteristics
and superior quality ratings in recent National Turfgrass Evaluation
Program (NTEP) trials. It exhibits a dark green color, medium density,
and medium fi ne leaf texture. Once established, it forms a very dense,
tough, durable turf. Guardian-21 also has excellent heat and drought
tolerance and is a great performer under summer stress conditions.

and…

Calypso II Turf-Type Perennial Ryegrass is ideal for low
maintenance situations and high-quality blends and mixtures.
Known for its unique combination of high turf quality and firstrate
disease resistance, Calypso II ranked first for Red Thread
resistance in recent NTEP trials by outperforming a competitive
“field” of 134 varieties.

Lawn Option 2: Peaceful Valley’s Roadway Mix

Ditchbank, Erosion Control, Beneficial Habitat Mix Excellent, long-lasting evergreen turf and clover mix was developed for use on farm roadways, ditchbanks and other areas where soil and water erosion, dust, traction, beneficial insect habitat and durability are important. Plant spring through fall in any area that can be irrigated during germination and dry months. This mix forms a dense, low-growing (8″—12″) sod which can tolerate frequent foot and equipment traffic once established, even tolerating wet soil traffic. Prevents compaction and erosion problems and requires only occasional (1—3 times per year) mowing. The clovers attract and feed many beneficial insects and the grasses form a dense, tough turf. Broadcast seed and cover shallowly (¼”) at 4—6 lb/1,000 sq ft. Contains: 30% Dwarf Turf-Type Fescue, 30% Tough Turf-Type Fescue, 17% New Zealand White Clover, 18% Strawberry Salina Clover, and 5% Kentucky Bluegrass.

And the winner for our “non-lawn” lawn

We ultimately ordered and planted the Roadway Mix (Lb) (caring for lawns) which is growing in nicely considering how hot it’s been here the last couple months (90s and 100s).

On our very steep, rocky slope we planted . . .

. . . Crownvetch Seed – Raw (Lb) (which requires Crownvetch Inoculant), Oregon Annual Ryegrass (Lb) (which is a “nurse plant” to the crownvetch), Omega-3 Chicken Forage Blend (Irrigated) (for the chickens to munch on), California Mostly Annuals Mix (1/4 Lb), Reginal Southwest Wildflower Mix (1/4 Lb) and North American Butterfly Garden Wildflower Mix (1/4 Lb).  In the areas that get partial/full shade, it’s filled in very nicely, but it’s very patchy, or didn’t sprout at all, in the areas that get full sun.  In a couple months, I’ll order more crownvetch and ryegrass and plant again.  I’m thinking once it cools down, it will be easier to keep the soil moist.

One thing that is very cool about Peaceful Valley is that depending on the total cost of your order, you can select some free seed!  So I picked:

PVFS Carrot Scarlet Nantes
PVFS Gourd, Small Mixed
PVFS Melon Hearts of Gold
PVFS Onion Walla Walla
PVFS Pepper Cal Wonder
PVFS Pumpkin Small Sugar

I’ll wait until the fall when it’s cooler to plant these vegies.

I also stocked up on plant-based bug spray.  Victor^® Poison-Free Flying Insect Spray (17.5 Oz) &
Victor^® Poison-Free Wasp & Hornet Spray (17.5 Oz).  I’ve already sprayed a black widow in my garage…

The first, and this is definitely the most common, is that an uncircumcised penis looks ‘weird.’  Well, that’s because in America, most grown US born men were circumcised so that is what we are all accustomed to seeing.  It’s entirely cultural.

In other parts of the world, female circumcision aka female genital mutilation aka female genital cutting [FGM] is common.  These terms collectively refer to the “partial or total removal of the clitoris (clitoridectomy),and/or the prepuce removal clitoral hood” and/or “partial or total removal of the clitoris and the labia minora, with or without excision of the labia majora (excision)” and/or “narrowing of the vaginal orifice with creation of a covering seal by cutting and appositioning the labia minora and/or the labia majora” and/or “pricking the clitoris with needles, burning or scarring the genitals as well as ripping or tearing of the vagina.”

Yet, read the reasons behind FGC as listed by Wikipedia:

… range from health-related to social benefits:^[38]

• maintenance of cleanliness
• maintenance of good health
• preservation of virginity
• enhancement of fertility
• prevention of promiscuity
• increase of matrimonial opportunities
• pursuance of aesthetics
• improvement of male sexual performance and pleasure
• promotion of social and political cohesion

Two comments.  First, health-related and social benefits.  Sound like the reasons for male circumcision we hear in the States?  And the second comment, yeah, aesthetics.  They think it looks better to have your labia shaved off and your vagina sown smaller.  It’s entirely cultural.  It is what we, as Americans, are accustomed to seeing that defines what we think is ‘weird’ versus ‘normal.’  And since only 50% of boys are currently circumcised, that norm will soon change.  Thus, not a good enough reason. 

The second reason, “we want our sons to look like our circumcised husbands.”  I asked myself, “If I was the victim of FGC, would I want that done to my daughter just so she would look like me?”  And the answer was, “No.”  Someday, our son will notice that he looks different than his dad and we will explain it to him.  I didn’t find this to be a compelling reason.

The third reason, “we don’t want our son to be made fun of in the locker room.”  First, we are homeschooling, but even if he went to school, he would not be a freak because 70% of boys in the Western states are intact.  He will be the norm, not the exception. 

The fourth reason is that it decreases the chance of penile cancer.  Well shoot, let me remove my breasts so I don’t get breast cancer.  Or take my ovaries out so I don’t get ovarian cancer.  Yes, when you remove a body part that eliminates the risk of cancer.  But is it worth removing a piece of your child’s body, that serves a function, for that small chance?

The fifth reason is that it’s cleaner.  We’ve already seen that cleanliness is a reason for FGM, which sounds so odd to Americans, yet we use the same rationale for male circumcision.  This is clearly a cultural perspective/rationale.  I also have to wonder: How did the human race survive if the presence of a foreskin was dirty in a time where cleanliness, as we define it today, was almost impossible?  And then I wonder: If it was cleaner to be circumcised, and uncircumcised penises are threatened with constant infection, why did the penis evolve to have a foreskin? 

Which brings us to the sixth reason: the foreskin, or prepuce, has no function.  It’s just worthless skin, so it’s not a big deal to cut it off.  The video below, by Doctors Opposing Circumcision, rebuts that quite well.

And I just have to say one more thing.  When my son was admitted to the hospital at 13 days of life for jaundice, he had an IV put in.  The nurses came into our room to take him to the Procedure Room and I wanted to stay with him.  They looked at me questionably and when I insisted they ‘allowed’ me to come.  (I say ‘allowed’ because there was no way in hell I was going to ‘allow’ my son to get an IV, and the pain that entailed, without me being with him.)  My son, my little baby boy, was screaming and crying, with tears going down his face, as multiple nurses tried to place the IV in one wrist and then the other.  It was horrible to watch, but I stayed with my son and spoke to him.  I didn’t want him to go through that physical pain and fear without hearing my familiar voice and feeling my touch.  Over the course of his 4 night stay, his IV “blew” a few times and back to the procedure room we went.  It was horrible, but I’m glad he didn’t have to experience that alone.  I can’t imagine a child being circumcised in a room full of strangers.  That pain (some doctors use local anesthetic) and fear and not a familiar face.

You might also want to view a circumcision to really understand the procedure.

Click here -> The Prepuce: A D.O.C Video

Click here -> Circumcision video

After you watch the videos, check out:

• The Case Against Circumcision by Paul M. Fless, MD Mothering Magazine
• Circumcision: A Closer Look by Dean Edell, MD

That is how I feel about GNOWFGLINS™.

I’ve spent the past hour bouncing on my yoga ball trying to get my baby to sleep and, while my back was burning and my patience waning, I past the time with my new best bud Wardeh.

A brief description:

We choose to eat healthfully as a way of praising our Creator for His perfect design. As our designer, He knows best how to nourish our bodies. Those foods are God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

Here are some of my favorite posts:

• Use Less Plastic Challenge
• Reheating Foods Without A Microwave
• Fruit Smoothie Formula
• Raw Nut Milk ~ Almond or Hazelnut
• Chocolate-Almond Milk
• Pumpkin Pie (Gluten-Free, Dairy-Free, Egg-Free)
• Gluten-Free Natural Tollhouse Bar Cookies
• Vanilla Coconut Ice Cream
• Dark Chocolate Ice Cream — Non-Dairy, Naturally Sweetened
• Pumpkin Ice Cream — Non-Dairy, Naturally Sweetened
• Coconut Cumin Chicken
• Whole Wheat Bread Baking — Picture Tutorial
• Raw Applesauce

Now, I’m a meat, dairy, gluten, white sugar eating woman… but I am buying more and more organic and raw items.  I love the way organic sugar just looks.  That soft brown color… how all the granules are slightly different sizes… how the color can differ bag to bag.  It’s just so darn pretty, I feel decedent stirring into my half-caf coffee! 

But just because I eat everything, doesn’t mean I would pass buy a chocolate ice cream recipe that uses coconut milk instead of dairy.  (That is pure brilliance!)  And I’m fascinated to make those Tollhouse Bar Cookies.  And the Pumpkin Pie… yum, yum, yum! 

I love cooking because I love eating, but I also enjoy working with new stuff and combining ingredients in novel ways.  Take new types of flour.  I’ve cooked with your basic everyday white, bleached flour, whole wheat and rye.  That’s it.  She has a whole list of grains that she mills and I’ve love to cook with them all.  Tonight!  But I’m pooped.  DH is getting K down and then he and I are going to enjoy some sour gummy bears… not real “raw” or “organic” of me huh?

So, I’ll see how the weekend goes.  I picked almost the last of the plums this morning and was cutting them in half, removing the pit and then freezing them in gallon freezer bags.  I still have a few pounds to process.  But I have two cans of coconut milk chilling in the fridge waiting for me to have a moment to make that Chocolate Ice Cream!

Delia Smith’s Spiced Plum Chutney was so easy to put together… diced the apples and onions in the food processor and then almost everything else was weighed at the store from the bulk bins, so I just pored all that in… and it smelled so good cooking.  I almost wished someone was going to just stop by so they could smell it!  Now we wait 3 months while it mellows… yum!

Country Plum Pie was my favorite kind of pie… simple and all about the fruit.  A couple spices, some minute tapioca, a bit of sugar (I don’t like super-sweet pies… overpowers the fruit) and, well, I had two slices.  A la mode.  Must go running tomorrow morning!

Spiced Plum Butter was the perfect thing tonight because I had sliced all these plums yesterday and was concerned that if I didn’t cook them up tonight, they wouldn’t be good tomorrow.  Since the recipe calls for 4 lbs of plums, I used the ones in the fridge up and then had the quarter 12 more ounces.  Extra bonus: I got to use my cool immersion blender which made quick work of those cooked plums!  I usually make homemade cranberry sauce and spoon that over plain yogurt or cottage cheese, but I’m going to be using this plum butter in its place for a bit.

Gingery Plum Jam is a not-super-sweet jam.  The first preserves we made, from the Williams Sonoma cookbook, was 4 lbs of plums to 7 cups – over 3 lbs – of sugar.  Since it was the first time I made jam, I didn’t know how much that was until I saw the Gingery Plum Jam recipe: 4lbs of plums to 3 cups of sugar.  I like it because the jam is a little tart and the ginger comes through so delicately.  It is yummy!

We will want to make the wine and liquor as well as the barbecue sauce.  I also want to mass produce the Baked Plums Madeira and then can it… I don’t know how much liquid it creates, so I might have to pack it in a simple syrup which might dilute all the baked plum goodness… I’ll keep you posted.

My criteria:

• uses loads of plums
• can be mass produced
• can be preserved via canning, freezing, or fermenting in alcohol

Below are my favorite finds.  I think tomorrow we will bust out a few Plum Pies and freeze them and then make some conserve, chutney, plum wine & liquor (yum!!), baked plums, barbecue sauce…  Well, we will see how much we are able to do with two small kids, but hey, that’s what my didymos wrap and Strawberry Shortcake DVDs are for, right?  In all honesty, what we will probably do is get all the ingredients prepped and then have our 4 year old help combine it all together and THEN put on Ms. Shortcake to entertain while we do the rest.

I also discovered a few ingredients that I’ve never heard of before which I love… so for those who are similarly fascinated, I’ve included links so that you to make walk the way of the food nerd!

• dry yeast – for making plum wine, which is different than the yeast used for baking
• ‘eau de vie’ – for making plum liquor
• demerara sugar – for making plum chutney
• dessertspoon – as in “a dessertspoon of whole cloves” for the same chutney

Which reminds me of one of the ways that I incorporate homeschooling with food.   We pull out the Food Lover’s Companion and read about whatever we are eating.  It’s a great way to learn about history, geography, and expand our vocabulary.  We usually end up reading another entry, looking things up on the Internet and permitting our natural curiosity to be the catalyst to new information rather than just learning what was on the schedule for the day.  What a fun way to learn instead of cooped up in a room with 30 kids!  But I digress… onto the recipes!

From http://www.elise.com/recipes/archives/001162plums.php:

Plum Conserve – not-too-sweet jam. Yields: 6 pints

7 cups tart plums (about 3 lbs.) unpeeled, seeded and sliced
4 cups sugar
3 1/2 cups raisins
1 lemon, thinly sliced, including rind
1 orange, thinly sliced, including rind
1 cup walnuts, coarsely chopped

Prepare fruit jars. In a large kettle (6-8 qt.), stir together all the ingredients except the walnuts; heat to boiling. Stirring frequently, boil gently 20 to 25 minutes or until mixture thickens slightly. Stir in walnuts. Fill jars, Seal, cool, store.

Plum Pie

20 or so plums
1 cup sugar
1/4 cup flour
1 to 2 tablespoons cinnamon (yes, it sounds odd. No, it’s not strong of cinnamon! Amazing)
1 9 inch pie shell, unbaked
2 tablespoons butter

Preheat oven to 425

Wash and dry plums, cut in halves and remove pits (I would skin before cutting if I were making for company or a competition of some sort). Combine sugar, flour and cinnamon. Sprinkle 1/4 of this mixture over bottom of pie crust. Overlap plums in circles over mixture (In my experience, this shrinks down so much you can put them nearly standing up, really pack them in there, the mixture that gets sprinkled on top thickens juices. Start on the outside edge, and work inward, it’s easier than the reverse, since the plums can lean against each other and the side of the pan, and you can make them look more pretty when it’s nearly full). You do want them kind of “reclining” back in the pan, you want the cut side pointing up just a wee bit. Sprinkle remaining mixture over top, dot with butter, and bake at 425 for 10 minutes, reduce to 350 and bake 30-35 minutes longer. Check crust though and put a foil collar around the edge if it gets too dark. If you’re oven temp is accurate, it shouldn’t.

Plum Wine

5 kilo’s plums (pitted)
2 liters water
5 grams dry yeast
1 kilo sugar

Heat the water and add sugar and yeast. Stir and mix with the plums. Put in a large plastic or earthenware container for about 10 – 15 days.
Strain. Return into the container for another week.
Put thru a fine sieve and bottle.

Liqueur de prunes (sweet prune liquor)

1 kg plums (no seeds)
1 kg white candy sugar
1 liter ‘eau de vie’ 40%

Put the washed plums, sugar and eau de vie in an air tight container. Place in a dry and dark place for 6 months. At the end of this period strain, and put into bottles.
Instead of this you can use the plums as a delicious condiment for your deserts. It will also do wonders with a ball of vanilla ice cream.

From http://www.deliaonline.com/messageboard/7/27673/thread.html:

Delia Smith’s Spiced Plum Chutney (from the Complete Cookery Course)

You will need a very large pan, a 12 inch (30cm) square piece of gauze, some string and six 1lb (450g) preserving jars, or jars with plastic lined screw top lids.

3 lb (1.3kg) plums
1 lb (450g) cooking apples
3 large onions
3 cloves garlic
2 heaped teaspoons ground ginger
1 lb (450g) seedless raisins
1 lb (450g) soft dark brown sugar
1 lb (450g) demerara sugar
2 pints (1.2 litres) malt vinegar
2 tablespoons salt
2 small cinnamon sticks
1 oz (25g) whole allspice berries
1 dessertspoon whole cloves

Wash & dry plums, then slit down natural line of fruit and remove the stones – putting the halved plums into the pans as you go. Next core and mince the apples (with the peel left on) and add them to the pan, then peel and mince the onions and add them as well.

Now crush the garlic and add that, followed by the ginger and raisins, the sugars and the vinegar. Sprinkle in the salt and stir everything thoroughly. The cinnamon, allspice berries and cloves should be wrapped in the gauze and tied loosely to form a little bag, which should then be tied onto the handle of the pan and suspended into the middle of the rest of the ingredients.

Bring everything to the boil, then lower the heat and let the chutney simmer very gently for 2 to 3 hours, stirring it occasionally and rather more often towards the end to prevent it sticking to the bottom. When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, it’s ready. It will thicken more when it has cooled, so be careful not to overcook it, and remember the narrower the top of the pan, the longer the chutney will take to reduce.

While it is still warm, pout it into jars (washed, dried and put into a moderate oven to warm through first). Cover with waxed discs and seal down with a screw lid. Label when cold and store in a cool, airy cupboard. Leave to mellow for at least 3 months before eating.

Note – you can use a food processor instead of a mincer.

From http://www.nikibone.com/recipe/fruit/plums.html:

Country Plum Pie
Pastry for double crust pie:
6 cups thickly sliced prune plums, unpeeled
1 teaspoon coarsely grated orange rind
2 teaspoons orange juice
1/2 cup sugar
2 teaspoons quick cooking tapioca
1/2 teaspoon cinnamon
2 teaspoons unsalted butter
1/4 teaspoon coriander
Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, orange rind and juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Add sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the center. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top if desired. Trim and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 375F and continue baking for 35 minutes or until pastry is golden. Let cool on rack and serve while still warm.

Plum Barbecue Sauce
1/4 cup onion; chopped
1/4 cup butter or margarine
1/4 cup chile sauce
2 teaspoons Dijon mustard
16 1/2 ounce can purple plums, drained, pitted and finely chopped
6 ounces frozen lemonade; thawed
Cook onion in margarine in 2 quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

Swiss Plum Kuchen
Sweet Pastry Dough:
3 cups flour
2/3 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup butter
3 eggs
Almond Filling:
2 cups blanched almonds
2/3 cup sugar
1 teaspoon almond extract
3/4 cup butter
3 large eggs
1/2 cup flour
2 pounds prune plums
2/3 cup sliced almonds
Butter a 12 by 18 inch pan. Set a rack in the lowest level of the oven and preheat to 350F. For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse 8 or 10 times, until mixture is a fine powder. Add eggs and pulse until dough forms a ball that revolves on blade. Remove, wrap and chill dough. For almond filling, place almonds in food processor with sugar and pulse until finely ground. Add almond extract and butter and pulse until smooth. Add eggs, one at a time, pulsing between each addition. Scrape bowl and blade and add flour; pulse until evenly mixed. Roll dough on a floured surface and line prepared pan. Trim and flute edge of dough. Spread evenly with filling. Rinse, pit and quarter plums and arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake at 350F about 45 minutes, until dough is baked through and filling is set. Cool in pan on a rack. Cut in 3 inch squares to serve.

From Cooking Light:

Baked Plums Madeira


6 ripe plums (any variety), pitted and quartered
Cooking spray
3 tablespoons sugar
1 tablespoon grated orange rind
3 tablespoons Madeira or fresh orange juice
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
3 cups vanilla low-fat frozen yogurt
1 1/2 tablespoons pine nuts, toasted
Preheat oven to 450°.

Place plum quarters in an 11 x 7-inch baking dish coated with cooking spray. Combine sugar, orange rind, Madeira, orange juice, and cinnamon. Drizzle orange juice mixture over plums. Bake at 450° for 20 minutes. Serve plums over yogurt; top with pine nuts.
Yield: 6 servings (serving size: 4 plum quarters, 1/2 cup yogurt, and about 1/2 teaspoon pine nuts)
CALORIES 178 (21% from fat); FAT 4.2g (sat 1.7g,mono 0.9g,poly 1.4g); IRON 0.5mg; CHOLESTEROL 10mg; CALCIUM 103mg; CARBOHYDRATE 33.7g; SODIUM 34mg; PROTEIN 4.3g; FIBER 1.5g
Cooking Light, JULY 1998

Roasted Spiced Plums

These go well over low-fat ice cream or pound cake.

4 plums, halved
Cooking spray
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cumin
1/8 teaspoon ground cardamom
1 tablespoon slivered almonds, toasted
Preheat oven to 450°.

Place plum halves, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray. Combine orange juice, sugar, cinnamon, nutmeg, cumin, and cardamom, and stir well. Drizzle orange juice mixture over plums. Bake at 450° for 20 minutes. Top with toasted almonds.
Yield: 4 servings (serving size: 2 plum halves and 3/4 teaspoon almonds)
CALORIES 96 (13% from fat); FAT 1.4g (sat 0.1g,mono 0.8g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 21.4g; SODIUM 4mg; PROTEIN 1.1g; FIBER 1.7g
Cooking Light, SEPTEMBER 1997

Spiced Plum Butter

This recipe goes with Pork Roast With Plum Glaze, Moroccan-Spiced Leg of Lamb

3/4 cup orange juice
4 pounds plums, quartered
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Combine juice and plums in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Place plum mixture in a blender or food processor; process until smooth. Press pureed mixture through a fine sieve over a bowl; discard solids.

Combine plum mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.
Yield: 2 1/2 cups (serving size: 1 tablespoon)
CALORIES 45 (6% from fat); FAT 0.3g (sat 0.0g,mono 0.2g,poly 0.1g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 3mg; CARBOHYDRATE 11.1g; SODIUM 0.0mg; PROTEIN 0.4g; FIBER 0.9g
Cooking Light, OCTOBER 1997

Gingery Plum Jam

4 pounds ripe purple-skinned plums, pitted and cut into 1-inch pieces (about 24 plums)
1 cup water
3 cups sugar
3 tablespoons fresh lemon juice
1 1/2 tablespoons minced peeled fresh ginger
2 (3-inch) strips julienne-cut lemon rind
Combine plums and water in a Dutch oven, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until tender. Stir in sugar, juice, ginger, and rind. Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210°. Stir mixture occasionally. (Do not overcook or mixture will scorch.) Cool. Discard lemon rind. Store in an airtight container in the refrigerator up to 2 weeks.
Yield: 4 cups (serving size: 1 tablespoon)
CALORIES 51 (4% from fat); FAT 0.2g (sat 0.0g,mono 0.1g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 1mg; CARBOHYDRATE 12.9g; SODIUM 0.0mg; PROTEIN 0.2g; FIBER 0.6g
Cooking Light, JULY 1998

Plum Chutney

This recipe goes with Cumin-Roasted Pork Tenderloin with Plum Chutney

1 jalapeño pepper
1 poblano chile
1 tablespoon olive oil
1 cup thinly sliced red onion
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
5 cups chopped plums (about 2 1/2 pounds)
1 cup chopped seeded tomato
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
Preheat broiler.

Place jalapeño and poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel jalapeño and poblano; cut in half lengthwise. Discard seeds and membranes; coarsely chop.

Heat oil in a large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally. Cool completely. Stir in cilantro.
Yield: 16 servings (serving size: about 1/4 cup)
CALORIES 51 (23% from fat); FAT 1.3g (sat 0.2g,mono 0.8g,poly 0.2g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 11mg; CARBOHYDRATE 10.4g; SODIUM 78mg; PROTEIN 0.7g; FIBER 1.1g
Cooking Light, JUNE 2003

Plum Barbecue Sauce

Drape this zesty sauce over food after it’s cooked, or brush it on during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin, or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.

1 3/4 cups chopped plums (about 6)
1 cup ketchup
1/4 cup finely chopped shallots
1/4 cup maple syrup
2 1/2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Bring plums, ketchup, shallots, and remaining ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 15 minutes or until thick, stirring occasionally. Cool 10 minutes. Place mixture in a food processor; process until smooth. Refrigerate in an airtight container for up to 2 weeks.
Yield: 2 cups (serving size: 2 tablespoons)
CALORIES 41 (4% from fat); FAT 0.2g (sat 0.0g,mono 0.1g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 10.2g; SODIUM 176mg; PROTEIN 0.5g; FIBER 0.5g
Cooking Light, MAY 2007

Getting Started

Why buy grass-fed beef? 

Chart of typical beef distribution in pounds.

How to cook it.

Map of grass-fed farms in CA.

American Grassfed Association – Features a list of farms producing grass-fed beef, poultry, dairy, goats, and lamb

EatWild – The #1 Site for Grass-Fed Food & Facts

A funny post on “pastured hippy meat vs agri-industrial meat”

Farm vs Local Stores

If I lived within driving distance of a farm, I would buy grass-fed beef, no question.  However, since I don’t, the shipping costs do make it extra pricey.

Some stores do carry grass-fed beef.  The only local store in my area, to my knowledge, is Henry’s and while I love shopping there, sometimes their markup is huge.  (For example, I recently purchased peppermint extract there and it was $4.99 only to discover that Trader Joe’s sells it for $0.99.  That’s right, one fifth the price.)

Another option, is to start requesting grass fed beef at CostCo whose maximum markup is 15%.  They pay a living wage, they are good for communities, and have even been dubbed “the anti-Wal-Mart.”  I’ve noticed that my local CostCo has been carrying more and more organic food and products: ground beef, bread, milk, whole frozen chickens, body wash, peanut butter, frozen mixed vegetables, frozen blueberries, fresh mixed greens, diced canned tomatoes, extra virgin olive oil, shampoo, and organic clothes all at your reasonable, everyday CostCo prices.

Based on their current organic inventory, which is growing by the month, I think they would carry grass-fed beef if enough people requested it and bought it.  You can request items via their suggestion “section” (usually by the return area), which is what I intend to do.  I wonder if they did carry grass-fed beef if they would sell it for less than $8.75 per pound (more on this later.)   And if you do notice grass-fed beef there, tell your friends, so it sells and CostCo knows to restock it!  If you don’t live close to a CostCo, search their website for organic products.  I recently saw organic baby/crib mattresses for $120.

Grass-Fed Farms in California

As I started collecting information from farms, I just started organizing it here so I could quickly refer back.  As you can see, this information is by no means comprehensive, but it’s a start and I thought I would share.  As I research more farms, I’ll add that information below.

Beer River Valley, Ferdale

Split Half – $6.30 per pound – (approx 125 lbs)
This is a quarter of beef that contains equal proportions of the cuts from the front to the back.

Half – $6.15 per pound – (approx 250 lbs)
This contains all of the beef cuts from either the left or right side.

Whole – $6.00 per pound – (approx 500 lbs)
This contains all of the beef cuts.

All packages include an assortment of steaks, roasts, ground beef and stew meat. Weights are not exact. Weights depend on the carcass size. Prices include cut, wrap and freezing. Final price is based on packaged weight of delivered beef. Prices do not include delivery or shipping.

All of our beef is USDA inspected.

In addition you can choose to order Organ Meats (depending on availability – sold on a first come first served basis)

I emailed them asking for a quote on shipping a whole cow and they quickly replied (within a couple hours) and quoted $1200.  (Note that shipping prices vary depending on where in the country you are.)  Assuming that the total cost of $4200 was split amongst 8 families, that would be $525 for approximately 60 pounds of meat at $8.75 per pound requiring 2.3 cubic feet of freezer space to store.

Ennes Ranch, Brentwood (only available for pick-up)

What packages are available?

A. Split quarter (15 pounds steak, 40 pounds ground beef, 25 pounds roasts & stew). Weights vary depending on the animal and the size of the cuts.

B. Split quarter (15 pounds steak, 30 pounds ground beef, 35 pounds roasts & stew).

C. Half (weight can vary from 200 to 300 pounds)(custom cuts & package size options).

D. Other – please ask.

How much will it cost?

Meat sold in large orders is $5.50 per pound, regardless of cut

We ask you to give us a deposit, $150.00 with your order.

Balance is due after the meat is processed, frozen, and ready for pick-up.

How is the beef is prepared for customers?

Animals are processed from May until August.
Slaughtered at a USDA inspected facility.
Hung for a minimum of two weeks.
Cut and packaged professionally

How to Order:

Choose package A, B, or C.
Contact Ennes Ranch for availability.
Send deposit with your name, address, phone number, and email address
We will notify you two weeks before the meat is ready to be picked up at Austin Meats in Ripon, California

Fair Oaks Ranch, Paso Robles

Flat rate of $7.50/pound.

Here is a link to their brochure.

All meat is vacuumed packed for long freezer life.
Customer pays for shipping.
Approximate yield on a 1200 lb steer is 40% yield of meat
or 480 lbs packaged weight.

USDA CUT AND WRAP
NO ADDED HORMONES OR ANTIBOITCS USED

Call for current prices and availability. Deposits required with each order.

Hearst Ranch, San Simeon (doesn’t sell whole cows, only cuts and rather pricey at that)

Paicines Ranch, Paicines

You have to email or call them for cuts and prices, but they are a CSA partner (aka Eating with the Seaons, which is really cool if you live in Central California.

Lindner Bison, Valencia

I love how they have so many ways to buy!  You can get a steak or a whole bison!

4 easy ways to buy
- per package
- per 40 lb. or 20 lb. assortment
- per quarter, half or whole
- per 10 lb. burger
Call our toll-free number! 866-247-8753
STEAKS
1 Tenderloin
2 NY Strip Loin
3 Ribeye
4 Top Sirloin
5 Chuck
6 Cube steak
ROASTS
7 Chuck
8 Rump
9 Hump
10 Top round
OTHER
11 Fajita strips
12 Kabob mest
13 Stew meat
14 Burger, bulk
15 Burger, patties
MIX & MATCH
16 Meaty soup bones
17 Tongue
18 Heart
19 Liver & kidney
20 Oxtail & neckbones
21 RM Oysters
22 Jerky – Low sodium/No preservatives!
23 Short ribs
24 Marrow & Dog Bones

**************************************

So, my cupboard is full of those cheap, plastic sippy cups, all of which leak to some degree.  Here is a great piece on why plastics, other than plastic #5, is not good for our kids and an interesting news article about the controversy.

Here is my criteria

• BPA free, non-leaching
• Stainless steel or Polypropylene (#5 plastic, view it’s MSDA)
• Dishwasher safe
• Minimal/no leakage
• Recyclable
• Lightweight
• Can fit ice cubes
• Bonus – Not Made in China (which I think will be a tall order because it seems virtually everything available for purchase in the US is made in China)
• Bonus – Keeps hot things hot and cold things cold

I started with the Born Free brand, but after reading less than impressive reviews on Amazon, I decided to investigate other options.

So, I did a search on Amazon for “stainless steel sippy cup.”  (When shopping for anything, Amazon is one of the first websites I go to simply because they typically have wonderful reviews and I can quickly get the pros and cons of almost any item available for purchase.)

First, Klean Kanteen.  I was actually looking at this brand to buy a new water bottle for me.  Right now, I have about 4 Rubbermaid plastic bottles that have several years of use on them.  I want a stainless steel replacement and purchased a Thermos TherMax from my local Target, but it only holds 16 oz and as a nursing mother, I have to refill it often during the day, plus it is pretty heavy.  But, it does keep coffee hot or ice water cold all day.  This is a huge plus because it’s not unusual for me to fill bottle with hot coffee in the morning and not being able to drink it until several hours later when I finally have a moment.

Klean Kanteen has 57 reviews on Amazon and 4 out of 5 stars overall.  Not bad. 

Amazon is selling them at $25.99 for a 12 oz bottle with a sippy spout and adapter.  (That is more than the 40oz version I was looking at for myself.) Or $30 for an 18 ounce bottle?  Wow, that is a pricey option.

Then I look directly on Klean Kanteen’s website.  They show the 12 oz with sippy adapter and two spouts at $17.95.  Ok, that is still a lot of money, but it’s better than $26. 

Maybe this is something I can find used off of eBay.  I look at completed sales for 12oz Klean Kanteen and the prices are not that much less.   I also check out my other favorite website, Overstock.com, but they don’t have any.

Using Google’s shopping comparison, I find that the prices are pretty consistent among vendors – $16 – $18. 

However, Klean Kanteen is made in China… from their FAQ:

Why is the Kanteen made in China?
The Klean Kanteen is made “responsibly” in China because one of our founding principles was to produce an economically priced high quality stainless steel bottle as an alternative to plastic and lined metal containers therefore promoting healthy living with respect for the environment.

Our preference from the outset has been to produce our bottles closer to home but extensive research in the manufacturing sector left us resolute that our bottles can not be made closer to home at a reasonable price without sacrificing quality and safety, something we are steadfast against.

Is the Klean Kanteen factory safe?
Yes. We visit our manufacturing facilities 4-5 times per year and perform audits every six months to ensure all of our products are produced with respect for the environment and fair labor standards, including: the ethical treatment of factory workers, child labor, wages/benefits, health and safety, etc. Additionally, we do regular lab testing on random shipments through a local lab in the U.S. to ensure our products are made per our specifications, are free of hazardous substances such as lead, and do not leach chromium, manganese, etc.

We believe that the Klean Kanteen is and will continue to be one of the safest and environmentally conscious beverage containers on the market today while upholding stringent design and manufacturing standards.

I read this and can’t help but think of the movie Wal-Mart: The High Cost of Low Price.  They had a heartbreaking section where the people who worked in the Chinese factories were coerced to lie to the inspectors about working conditions, overtime, etc.  So, I am not convinced that because they inspect their factories, that the working conditions are good.  You decide for yourself.

Second, Safe Sippy Cup for $15 for an 11oz stainless steel body and a#5 plastic mouthpiece.  Here is some great information on this cup from Satara:

• There is a no leak valve in the spout of The Safe Sippy™, which is made of clean, non-toxic silicone. When children suck on The Safe Sippy™ liquid flows and when they don’t, it doesn’t.
• The spout of The Safe Sippy™ is straw shaped. Some research has found that a traditional wide drinking spout may cause physical and speech development problems in some children.
• The lid of The Safe Sippy™ is designed to be slightly wider than the cup. If your child drops The Safe Sippy™, that lip will help protect the stainless steel bottle from denting.
• The stainless steel body of The Safe Sippy™ is the most important element of the cup. Made of durable and lightweight medical grade stainless steel, the 11 oz bottle is non-leaching and toxin free.
• Unlike plastic sippies, it’s ok to put The Safe Sippy™ in the dishwasher.
• The handles were designed to help little hands hang onto the cup. Once your child is big enough to grip the bottle at the tapered waist, the handles are removable.
• The tapered waist and the ribbing on the sleeve both help little hands hold onto the cup once they insist that they are too big for the handles.
• The rubbery sleeve surrounding the bottle is made of thermo plasticized rubber, or TPR. The TPR materials provides insulation for cold beverages on hot days, and it also acts as a cushion to protect the stainless steel.

Third, the Foogo Stainless Steel Sippy Cup by Thermos.

****************************************

It’s at this point in my research does my daughter ask what I’m doing.  I tell her I’m shopping for sippy cups for her and she asks why and I say because I want to find a better sippy cup.  At this point, I bother to flip over the cup she was drinking from to see that it is in fact made from #5 plastic.  My cheap Take & Toss cups are just fine!

Mommies need recipes that are tasty, nutritious, easy to make, and maybe even have a component or two where your young child can help out, without making a ginormous mess for you to clean up later or requiring you to start making dinner at 2pm to accommodate for how long their portion will take.

With the addition of a cooking section, this website can now appeal to that niche of people who are seeking VBAC information as well as the perfect chocolate macaroon recipe – I know you are out there!  So, whip up a batch of those macaroons, make yourself a fabulous cup of coffee, put up your feet, and then you can peruse the rest of the site!

Or, if you are like any mommy I know, you are reading with an infant at your breast as your toddler is finally enjoying a rare quiet moment and you are frantically reading as quickly as you can… in that case, let’s just dive in.

The Game Plan

Let me preface this whole deal by saying the only way I was able to pull this off was because I had help with the kids and I spread the work over several days.  I had all the grocery shopping done by Thursday.  I baked the cake on Friday while the baby was napping.  My dad and husband took care of the two kids on Saturday as I made the frosting, tiramisu and macaroons and then crumb frosted the cake.  Then I did the final layer of frosting Sunday morning before the party.  Without someone else to hold the baby and contain my toddler’s endless energy, this would have been absolutely impossible.

1. Red Velvet Cake, from Cooking Light, frosted with a full-fat Cream Cheese Frosting, from FamilyFun Magazine.  This was the basis of my Princess Cake resulting in a red dress.

2. Princess Cake, from FamilyFun Magazine.  This wasn’t to hard technically, just took a long time to bake, cool, frost the crumb layer, refrigerate, frost the final layer of frosting, and finally frost the bodice of the doll.  I bought a “doll pick” from my local Michael’s and experimented with dusting gold shimmer dust on the dress.  To your right, is the picture of the cake compliments of FamilyFun.  Below it, was my creation… not quite as nice, but K was so thrilled.

3. Chewy Chocolate-Coconut Macaroons, from Cooking Light.  I have made this recipe for years.  It is easy, quick, and so darn delicious.  Plus your child will enjoy scooping the dough onto the cookie sheet.  I recommend using a size 70 disher to ensure your cookies are of uniform size and cook evenly.  I also recommend lining your cookie sheet with a Silpat so your cookies don’t stick.  I used wax paper, instead of the recipe recommended parchment, on the first batch and ended up trashing a whole tray of cookies because they were so stuck to the paper.  Well, I honestly didn’t trash them.  I put the huge mound of crumbled cookies in a bowl which I snacked on throughout the day… one more thing that kept me moving!  I made a triple batch of these – which required 7.5 cups of sweetened shredded coconut – but to cut down on sugar, I replaced 2.5 cups of that with unsweetened shredded coconut.  I didn’t even notice the difference and they were certainly still sweet enough! 

4. Tiramisu, from Cooking Light.  What I love about this recipe is that it doesn’t use the oven or eggs (so unlike other tiramisu recipes, you don’t have to cook eggs or beat egg whites), and it is so darn good.  The step that takes the longest is cutting all the lady fingers in half, but other than that, it’s just mix and layer.  There are three components to the dish which you can make at different times, as your schedule permits – cutting the lady fingers, making the espresso drizzle, and mixing the filling.  Your toddler can even help with the final construction by layering the lady fingers and spreading the filling.  Due to the nature of this dish, it doesn’t matter if your toddler does it ‘right’ since any errors can be easily camouflaged.  Mommy, simply smooth out that final layer of filling and then sprinkle liberally with unsweetened cocoa and shaved chocolate.  I made a triple batch in a 13×9 pan and it was almost all gone except for a sliver!

*********************************************

What a topic this is.  For me, it came down to two things: identity crisis and finding support.

For me, the major thing was figuring out who I was if I wasn’t working.  So much of my identity was tied up in my job: my title, my cute clothes (not covered in snot, play dough, and sand), all of it.  It was hard because even though I wanted to be a SAHM, I did not have very positive images of “mommyhood” in my brain.  But, I really got to know myself better.  Who was I when I wasn’t working?  The fact was, when you are working 40+ hours a week and commuting almost two hours a day plus trying to work out since I was in front of a computer all day, there wasn’t a lot of time for hobbies.  I did like to cook and being a mom, driven by a desire to provide healthy meals, enabled me to have more time to do that… although it took me 5 times as long to complete anything.  I also realized that I loved gardening.  I also started working out more and enjoyed the energy, strength, and lean body that resulted.  And, for the first time since college, by being a SAHM, I made friends.  Real friends.  Friends who I had common interests and life perspectives which is completely different than the people you go to lunch with at work just because they are nice and it’s convenient.

Finding support is surprisingly easy.  There are a lot of groups out there though so it’s just finding them.  The internet is an amazing tool.  YahooGroups are incredible and through a quick query of some of your hobbies, parenting styles/choices, etc, you will find a ton of groups of mommies who think the same way as you.  I personally subscribe to several YahooGroups for attachment parenting (AP), childbirth choice (pro-midwifery and ICAN), AP families who like outdoor activities (camping, hiking, etc), homeschooling groups… I’ve meet a lot of great people.

If you go to Google and type in . . .

mommy support groups

. . . you will get a ton of results.  Add your city/county/state to your query to narrow your results.

If you breastfeed or pump, La Leche League is a great way to connect with like-minded moms.  In fact, I recommend going when you are pregnant because, if you are like a lot of moms, you will have some problems breastfeeding and will need some evidence-based information and it’s nice to have that connection already lined up.  They also have on-line discussion boards which are worth checking out.

The Mothering boards is also another great way to find “crunchy” moms in your area.  I also highly recommend their magazine.  There is nothing else like it for the crunchy mom.

Moxie Moms is a national, chapter-based organization which focuses on fitness.  I have no personal experience with this group, but I love the idea!

MOMS Club is another national, chapter-based organization which focuses on stay-at-home moms.  Due to their strict boundary policy, you may not be able to join a local chapter and rather be asked to start your own.  Volunteering to be on the board of your local chapter can turn into a huge time commitment on par with a part-time job, however, this varies greatly depending on the chapter.

I’ve heard great things about Mothers and More although, since they cater to working as well as SAHM moms, I’ve heard that their meetings are primarily at night, though I suspect that this varies by chapter, so if you are SAHMing, you might need to find more mommies who are home during the day.

I highly recommend joining a gym that has a Kids Klub.  I love LA Fitness.  For $15/month plus my membership fees, I can go to the gym daily with my daughter in the Kids Klub.  It keeps my sane, fit and it’s my “alone time.”  I read or listen to music while working out and it really keeps me emotionally and physically on track.

If you are interested in childbirth choice, whether than is preventing an initial unnecessary c-section, obtaining evidence-based information on VBAC, or connecting with women to get post c-section support, ICAN (International Cesarean Awareness Network) is an incredibly educated group of women.  They do have local chapters as well as an email support group.  Check them out.

If you are a Christian mom, MOPS is worth checking out – support for mommies with the Jesus twist!  I did try out MOPS, but my closest chapter was 25 miles away and in Southern California traffic, that can be a trek!  Also, check out your local church for a women’s bible group or mommy social group.

Finally, if you can’t find a group of moms close to you, start your own.  I know it sounds scary, but I’ll give you the step by step!  I did and it’s been an incredible success.  After less than a year, I have 34 members in my “Group of Mommy Friends.”  It’s been a blast.

1. Create a YahooGroup that is not included in the YahooGroup directory.  It other words, it’s private and people are added by invitation only.  Once people communicate with me and attend an activity, they are added to the group.  This ensures that Maria, mom of two, is really not Phil the pedophile.  The group has worked great and the internet component enables people to get to know each other before they met IRL (in real life) which makes communication and connection easier than when we are at the park with our kids going bonkers.
2. Create free business cards through VistaPrint.com or a similar on-line printer and carry them in your purse.  When you meet moms at the grocery store, library, gym, park, you can give them a card.  When you create a YahooGroup, you, as the administrator, get an email address through YahooGroups which is automatically forwarded to your personal email address.  Include this address on your business cards so your personal email or phone number is not out there.  Once you get a few members, word of mouth will bring more.  It might take a while to find mommies, but they are out there!  You are providing an incredible service and just stick with it.
3. Plan a fun calendar!  I find some activities in Sunset Magazine and craft books for preschoolers.  Based on the interests of your group, you can have luncheons, parties, beach days, Disneyland days, camping weekends, a preschool co-op, swap babysitting, craft days, book clubs, cooking clubs, dinner clubs, storytime, Bible Study, weight loss support, exercise groups, couples night, weekend activities, moms night out, playdates by age or interest, park days, and free days at local museums/botanical gardens. Moms Night Out can be simple: coffee, dinner, dessert, bowling, hang out in a member’s backyard spa, get pedicures, whatever.  Encourage your members to suggest activities and even add them to the calendar.  This a great way to create a sense of ownership within your group and increase participation.
4. One of my major tenants is this: The group is here to support, not obligate.  Just because there are three activities planned this week doesn’t mean everyone is obligated to go to everything.  Take what you want, and leave the rest.  We are moms, we are busy, and we don’t need one more thing on our to do list… we need fun, we need friends, and we want our kids to make friends.  It really doesn’t need to be more complicated than that!
5. Also, recognize that everyone has a different need in terms of the level and kind of support they are looking for.  Some people really enjoy the email conversations whereas others will feel more supported when they meet mommies face-to-face while others will only come to moms’ night out activities.  Your group is not a failure if only 2 people show up to an activity.  Those are two moms who needed support that day, and you are providing the venue for that support.  That makes that activity a success.  Plus, when fewer people show up, people are willing to open up more, share more, and really make connections.

It’s hard to believe that I’ve been “retired” for three years, but I am so thankful for this phase of my life.  My daughter is such a blessing and the friends that I’ve made the last few years have been invaluable and a life-saver.  I hope you are able to find support, and even friends, and enjoy this phase of motherhood.

It is really amazing how much stuff she has and yet, she only has a fraction of her friends’ possessions.  I know it’s considered horrid manners, but every year, I include in her birthday invitation something to the affect of, "In lieu of a gift, please consider a contribution to K’s college fund."  While I don’t expect the grandparents to abide by this request, most of our friends have been understanding. 

I know it’s a foreign concept in the USA where most people equate expressing affection with material goods, but I’m really trying to teach our children that the time people spend with us, and their friendship, is far more valuable than a new toy.  I really don’t want her birthday to be about the ’stuff.’  I don’t want her to grow up thinking that success is defined, or happiness obtained, by how much ’stuff’ you have.  I want her to think smart and rather than do the ‘home upgrade’ every few years, put that extra money away for retirement, so she can semi-, or completely, retire early and reap the flexibility and freedom that brings.  (Yes, we are huge Millionaire Next Door fans.)  And since my daughter rarely plays with any of the toys she has, it’s really just a waste to spend money on some plastic, made in China do-dad.  She spends almost every afternoon playing in our backyard, climbing fruit trees, chasing the chickens, exploring under the deck, singing as she sits on the roof of her playhouse, picking flowers, making up stories, trying to ride the dog like a horse, building sand castles… she really doesn’t need, or want, a ton of toys.  I think that afternoon routine is developing her mind and body better than any My Little Pony action figure ever could.

I really resent how almost all toys found in your typical Target or Toys R Us are really just advertisements for TV shows and vice versa.  (Consuming Kids is an excellent commentary on toddler-targeted marketing.)  And the times that I have purchased these mentally vacant toys and ‘twaddle’ books, K played with the toy in question once or twice and then promptly forgot about it.  It’s amazing how a Disney Princess sticker book that she wants "so bad" is forgotten within a week.  With the help of TiVo, we are able to really control how much, and what shows, K watches as well as fast forward through the commercials, but she is still a fan of Horseland and Strawberry Shortcake.  (That’s one thing I really like about HBO Family – no advertisements and, to my knowledge, the shows that they have do not have corresponding merchandise.  Which means I can walk through the toy section with less exclamations of "I want that!")  Don’t get me wrong, we have our fair share of Princess crap, err merchandise, but I’m trying to control the tsunami of commercialism.  Everywhere you look, there is a Princess bike helmet, clock radio, or TV.  Disney has done a great job of marketing virtually everything under the sun with the Princess brand.  I just don’t want it all in my house!  And while it’s fun to think of yourself as a Princess, I try to counter this fantasy with books like The Princess and the Woodcutter’s Daughter, which is more in line with the values we are teaching our children.

Most toys are cheaply made, in foreign countries where people are treated and paid poorly, and then shipped over here, using/wasting fuel, where the price is considerably marked-up, and then we walk in the store and lap it up as if it’s something truly special.   DH and I recently watched the movie Wal-Mart: The High Cost of Low Price which made a compelling argument against shopping at Wal-Mart.  I highly recommend watching this movie and questioning whose economy you are actually supporting when you shop at Wal-Mart and buy things primarily made in China.  (Here’s a hint – It’s not ours.)  I’ve never been a big Wal-Mart shopper, but we do get our oil changed there and I plan to do that elsewhere in the future.

And then you just have the physical space in our house available to store more ’stuff.’  To reclaim space, I conduct a ‘crap reduction’ a couple times a year, scheduling a pick-up via the Salvation Army’s website and donating books to our local library.  Our house simply does not have a lot of storage space and, while I would love to spend a few hundred dollars at The Container Store, revamping all closets in the house and streamlining our storage processes, I simply don’t have the time or money.  So, in order to live in a non-cluttered house where every square inch is not occupied by an object, I’m trying to reduce the amount of stuff that we buy that we would have to store. 

I’m a huge fan of the ‘no/low space’ gift and these are the kind of things I enjoy buying K and others.  Things like tickets to a local zoo.  A CD of music.  (K loves our Signing Time CDs.)  A gift certificate to the local ice cream shop (food doesn’t take up space for long,) Netflix (they have an extensive library of ‘twaddle-free’ movies,) Lakeshore Learning (so many fun activities,) Michael’s (K loves crafts!) or, since K loves the outdoors and camping, REI.  And when I do buy toys, I try to support toy companies that sell well-made, high-quality, non-branded wooden toys, that aren’t full of lead, and contain some intellectual component such as Rosie Hippos or Magic Cabin.  I love to buy Charlotte Mason-esque books.  Or, the best gift of all, a simple check to the college fund.  A $10 check, invested over 15 years, will bring more value to K’s future than something that will simply be donated to good-will in a couple years in almost-new condition.  This year, we are having her party at the local gymnasium, so we will get her a small gift and make our donation to her college fund.  I know she won’t get excited over this now, but when the time comes, she will appreciate it.

And I walk the walk.  Almost always, I write a check, in lieu of a gift, for birthdays.  And as I watch the child open the 20th gift, without a gift receipt, I’m glad that I have given that mommy one less thing to return or store in the over-crowded closet.  If she wants her child to have a particular toy, she can use the money for that, but given the pile of gifts left on the living room floor, I suspect that she, and her child, are not missing that one gift.

In January 2006, I wrote the following piece and it still holds true today.  As I read the part about “living below our means,” I look over to our tile floor which has electrical tape on it to “temporarily” fix some broken tiles and I just laugh.  I’m sure if I was working, that second income would have resulted in that tile being replaced in a respectable about of time.  But, in exchange for hideous broken tile, and excessively stained carpet, I got four years of craziness and fun with my now two kids.  Sure, a little more prettiness around the house would be great, but it’s simply not a priority right now.  Who knows if it will ever be!  What a luxury that will be to worry about that one day!

I hope moms who are struggling with this decision find their own peace.  It’s a huge, scary decision, but I’m so glad I made the choice I did.

********************************************************

Before I quit my job, there were so many things bouncing around in my hormonal head: balance, having-it-all, feminism, power, money, prestige, image, status, stuff, wearing suits to work, equal work for equal pay, letting down the sisterhood, being the little woman, wasted education, what would I do all day?, giving it all up, living on less, brain atrophy, shopping at Wal-Mart, reading Ladies Home Journal, do smart women quit?, isolation, boredom, jealousy and I looked around and saw women I knew who had kids and worked full-time and they seemed perfectly happy.  My chiropractor said she didn’t know anyone who didn’t work at least part-time.  People told me I was to smart to be “just a mom.”  Why should I have to give anything up?  Why couldn’t I too have it all?

I thought about quitting and working from every angle, but the more I thought, the more I was confused.  There were to many things to consider.  To many unknowns.  Then I had a revelation: time.  How did I want to live my life?  There are only 24 hours in a day.  How did I want to spend that time?  I had to decide what was important to me and being a lover of lists, I had to write it down:

• My husband
• Our child(ren)
• Our home
• Our health
• Our friends & family

And then I had to think about what my life would be like if I worked full-time…

• Little to no quality time with husband
• Little to no quality time with child
• Little to no time to maintain our home
• Little to no time to exercise and cook
• Little to no time with friends and family

And then I asked myself, would I be honoring my priorities by working full-time?  Is it possible for me to say that my family was the most important thing, yet spend most of my waking hours apart from them?  If having a big house, new cars, living in a prestigious neighborhood, and stroking my ego were on my list, working would support those priorities.  But the fact was, the things on my list had nothing to do with money, they had to do with family.  It was then my choice became so clear.

Now I sit here with a 21 month old daughter and I have absolutely no regrets.  I walked away from a job that I loved.  That I literally built from the ground up.  That really was my first baby.  I was a mapping goddess, a super dork, a demographic diva.  And even after a six month maternity leave, when I flipped back and forth in my mind a hundred times whether I should work or not, I cried in front of my boss as I finally quit.

As I drove away from the office for the last time, the most incredible feeling swept over me as this tremendous weight lifted off me: I have the rest of my life.  I was so happy.

I had this incredible opportunity to work, learn, make money, spend money, meet an incredible group of people and have a lot of great experiences as well as late nights.  Now I begin the next chapter of my life.  Now I could totally focus on being the best mom I could be.  There would be no juggling, no balance, only the choices I made every day.

I have been there to nurse K down for every nap.  I have been with her every day to watch the subtle changes in her development.  The beginning of each new phase, new word, new gesture, new shoe size.  I have been there to watch her transition from crawling at the park, to walking, to running to the highest slide on the playground as my heart jumps.  Making oatmeal for breakfast.  Waking up to K’s voice, not an alarm clock.  Afternoons at the park.  That is the reason why I chose to become a mom and I get to experience it all, guilt free.

The “you can have it all” mentality has not be liberating for women, in fact it has been harmful.  It has mislead many women who found that they couldn’t have it all and felt like they were failures.  It gave us an unrealistic expectation of ourselves.  Women of my generation were raised to believe that it was a given that we would work full time, be married, have kids, and be totally happy doing it.  I hear the words “balance” or “juggle” a lot, but never anything to imply that women were not doing 100% in terms of their responsibilities at home or at work.  But the fact is, you can’t build a house and practice opera at the same time.  I can’t write this and read a story to my daughter.  Every moment of the day, we have to make a decision on how we are going to spend that time and any time you decide to do one thing, you are simultaneously deciding NOT to do everything else.  I didn’t want to go to work and have someone else be a mom to my child as I was being an employee.  Ultimately, my greater allegiance is to my daughter.

For me, the whole idea of “having it all” means living a more relaxed, peaceful lifestyle.  Living below our means, saving, and retiring early.  I don’t want to be running from work to daycare to the kitchen to here to there to this thing and that thing.  I want a simple life.  I want a life that when I’m dying, I will be pleased with the choices I made.  When faced with a difficult decision, I often think, “What would I be proud to know I did when I’m dying?”  Whenever I wonder if I should have quit to not – and it has been something that I thought a lot about – I always reflect back to that and it helps make things clear.

While I might regret quitting my job and not pursuing my career, I would definitely mourn missing out on my child’s life.

Well, it’s been 2 1/2 weeks since I got sick and while I still have a mild cough & runny nose, both kids are still totally healthy!  Amazing!!!

One of the last remnants of our trip are the Philadelphia CityPasses I purchased.  I bought them in January to be all prepared for our week in Philly in February.  Well, me, being the queen of the list, did not include the CityPasses on our packing list and remembered as we were driving to the airport that I didn’t pack them… UGH!  Since I was sick for the last 2 full days there and we got to spend more time with the bride and groom than I anticipated, it ended up being fine.  But now I’ve spend almost $150 on these tickets and have no opportunity to use them…. so I’ve listed them on ebay.  If you plan to be in Philadelphia, and will be doing some sight-seeing, check them out!