Monday, January 31, 2011
Free books.
How?
There is this neat little program called Dolly Parton's Imagination Library. It's a program sponsored by your local school district or a local businesses in which your registered child receives a free book every month until they are 5 years old.
Yes, a free book every month until they are 5. You can't beat that! Some of the books are amazing, and some are a little less awesome. It doesn't matter though because you can just take those less awesome books and donate them to charity.
How do you enroll? There are a few ways to do this. First check out the website here and click on your country. Then I usually just click on 1st time visitors. From there you can check and see if the program is available in your area. (You can also click on the "About Us" train car, then click on affiliates and see a list of participating cities/communities.)
If it is, you can go into your local school district office, ask to enroll in the Dolly Parton book club (they'll know what you're talking about) and fill out their little form.
It also appears you can do it from the Imagination Library website. This option wasn't available when I enrolled S, so I don't know how well it works.
If the program is not available in your area, you can try to get it in your community. The first place to start is with your school district. They may not even be aware of the program. After that I'm not sure exactly what needs to be done. I've looked into it a little on the IL website, but I think it will take work from the parents. Get some other interested moms on your side and see what you can do.
Tuesday, January 25, 2011
You know you're a mom when...
... snot and poop doesn't gross you out anymore.
... you don't hesitate to kill a poisonous spider with your bare hand in order to save your child.
.... your child's silence tips you off right away that they're doing something bad.
... you're better at talking to three-year-olds than thirty-year-olds.
... you can't remember what day it is, but you know, down to the minute, when your baby last ate.
... your purse/bag contains more items for your child than for you.
... your child's bodily functions becomes a normal conversation topic.
... you're starving at 3 p.m. and realize you've haven't eaten all day because you were too busy feeding everyone else.
... you know your way around the kids' section at every store better than you do the women's section.
... you start saying things like "bless your heart."
... you cry at animated movies, like Tarzan when his parents and the baby gorilla die.
... you get four hours of sleep and think that's a good thing.
... you start speaking in bad grammar because your child does.
... you look at other kids screaming in the store and think, "Oh man, I've been there."
What are some of your "You know you're a mom when" thoughts?
Thursday, January 20, 2011
The Invisible Mom
The Invisible Mom
It all began to make sense, the blank stares, the lack of response,
the way one of the kids will walk into the room while I'm on the phone
and ask to be taken to the store. In side I'm thinking, 'Can't you see
I'm on the phone?' Obviously not; no one can see if I'm on the phone,
or cooking, or sweeping the floor, or even standing on my head in the
corner, because no one can see me at all. I'm invisible; “The Invisible Mom.”
Some days I am only a pair of hands, nothing more: Can you fix this?
Can you tie this? Can you open this?
Some days I'm not a pair of hands; I'm not even a human being. I'm a
clock to ask, 'What time is it?' I'm a satellite guide to answer,
'What number is the Disney Channel?' I'm a car to order, 'Right around
5:30, please.'
I was certain that these were the hands that once held books and the
eyes that studied history and the mind that graduated summa cum laude
- but now they had disappeared into the peanut butter, never to be
seen again. She's going, she's going, and she's gone!
One night, a group of us were having dinner, celebrating the return of
a friend from England . Janice had just gotten back from a fabulous
trip, and she was going on and on about the hotel she stayed in. I was
sitting there, looking around at the others all put together so well.
It was hard not to compare and feel sorry for myself as I looked down
at my out-of-style dress; it was the only thing I could find that was
clean. My unwashed hair was pulled up in a hair clip and I was afraid
I could actually smell peanut butter in it. I was feeling pretty
pathetic, when Janice turned to me with a
beautifully wrapped package, and said, 'I brought you this.' It was a
book on the great cathedrals of Europe. I wasn't exactly sure why
she'd given it to me until I read her inscription: 'To Charlotte ,
with admiration for the greatness of what you are building when no one
sees.'
In the days ahead I would read - no, devour - the book. And I would
discover what would become for me, four life-changing truths, after
which I could pattern my work: No one can say who built the gr eat
cathedrals - we have no record of their names. These builders gave
their whole lives for a work they would never see finished. They made
great sacrifices and expected no credit. The passion of their building
was fueled by their faith that the eyes of God saw everything.
A legendary story in the book told of a rich man who came to visit the
cathedral while it was being built, and he saw a workman carving a
tiny bird on the inside of a beam. He was puzzled and asked the man,
'Why are you spending so much time carving that bird into a beam that
will be covered by the roof? No one will ever see it.' And the workman
replied, 'Because God sees.'
I closed the book, feeling the missing piece fall into place. It was
almost as if I heard God whispering to me, 'I see you, Charlotte. I
see the sacrifices you make every day, even when no one around you
does. No act of kindness you've done, no sequin you've sewn on, no
cupcake you've baked, i s too small for me to notice and smile over.
You are building a gre at cathedral, but you can't see right now what
it will become.'
At times, my invisibility feels like an affliction. But it is not a
disease that is erasing my life. It is the cure for the disease of my
own self-centeredness. It is the antidote to my strong, stubborn
pride. I keep the right perspective when I see myself as a great
builder. As one of the people who show up at a job that they will
never see finished, to work on something that their name will never be
on. The writer of the book went so far as to say that no cathedrals
could ever be built in our lifetime because there are so few people
willing to sacrifice to that degree.
When I really think about it, I don't want my son to tell the friend
he's bringing home from college for Thanksgiving, 'My Mom gets up at 4
in the morning and bakes homemade pies, and then she hand bastes a
turkey for three hours and presses all the linens for the table.' That
would mean I'd built a shrine or a monument to myself . I just want
him to want to come home. And then, if there is anything more to say
to his friend, to add, 'you're gonna love it there.'
As mothers, we are building great cathedrals. We cannot be seen if
we're doing it right. And one day, it is very possible that the world
will marvel, not only at what we have built, but at the beauty that
has been added to the world by the sacrifices of invisible women.
Great Job, MOM!
Monday, January 17, 2011
Potty Training Help, Please!
Anyway, he recognizes when he has to poop, but he doesn't recognize when he needs to pee. I have no idea how to help him know when he needs to pee; every time he has an accident and wets himself, he acts like it took him by surprise. I asked him if he felt that he needed to pee, or if it just happened, and he replied that it just happened.
How can I help him recognize the signs that he needs to pee? Any potty training suggestions (for a boy, specifically) would be great!
Thanks in advance for any help!
Saturday, January 15, 2011
Colicky Babies
It seems a little crazy to me that something so cute and sweet as this:
could make you experience so many conflicting emotions. Joy, love, and awe are accompanied by frustration and sometimes depression.
Baby N has been here for a month now. I can't believe that it's already been a month, but on the other hand, I can't believe it's only been a month. It seems like he's been with our family for much, much longer. In that "postpartum" month, I've experienced all of the emotions listed above among several others. I've probably cried more in desperation with Baby N than I did for J when I had him. Why? Because Baby N has colic. 'Nuff said.
Ok, maybe not 'nuff said. He started out like pretty much any other cute little newborn baby. About 2 weeks after his birth, he started getting MUCH more fussy. Kids tend to do that anyway. But this wasn't the "normal" fussy. This didn't end with the soothing mommy or daddy gave. It kept going on and on.
Along with the fussiness, you could hear, actually hear BIG gas bubbles rumbling around in his poor little tummy, but no amount of us trying to burp him helped. Not even Mylecon (or however you spell that) drops worked very well for him. I know there's a direct correlation between the food you eat and how gassy you and your baby are (if you're nursing) and I try to avoid gassy foods at all costs.
As you would rightfully assume, having a very gassy/colicky baby leads to little or no sleep for mommy and daddy. That's what we've had here for about 2 and a half weeks. We've gone to the doctor and she suggested that since I was lactose intolerant during pregnancy (not before...just during) that he might be not only lactose intolerant, but dairy intolerant. She suggested taking dairy out of my diet entirely for 3-5 days, then to slowly introduce it back in. She said to start with yogurt first as it's the mildest form of dairy.
I also heard that there are pediatric chiropractors out there who have colic treatments/adjustments. Who knew?! I did a Google search to find one in my area and took Baby N to see her.
We've been off dairy for a week. I decided to give it 7 days instead of just 3-5. And we've also had 3 visits to the chiropractor. The adjustments have helped a bit. I haven't noticed much difference in fussiness with yogurt being introduced back into my diet.
So now, I have a couple questions for you:
- What are some other things you know of that help with colicky, gassy babies?
- What's the difference between postpartum depression and baby blues? (As you might imagine, with little to no sleep, I'm getting to be a little down. I know there's a direct relation to the amount of sleep I get and how down I feel. I'd still like to know what you think is the difference between the two, if there's any difference at all.)
Thursday, January 13, 2011
Freezing Foods
(site: http://www.demesne.info/Home-Maintenance/Keeping-Food.htm)
Baked Goods
The thing about baked goods is how lovely they are when they are fresh. Buy fresh and luxuriate in the aroma and texture. With good baked breads, cakes, and cookies there's really not a terrific reason to stockpile them.
Refrigerator | Freezer | |
---|---|---|
Bread | Don’t refrigerate. Signs of spoilage are often evident after 7 days. | 1 month |
Raw Cookie Dough | 2-3 days | 3 months |
Cakes | Store at room temp., except for cheesecake | Unfrosted cakes 2–4 months; fruit and angel 6–12 months |
Cheesecake | 3-7 days | 1 month |
Pumpkin Pie | 2–3 days | 1–2 months |
Fruit Pie | 2–3 days | 6–8 months |
Dairy
Typically, most aged, hard cheeses freeze reasonably well and keep fine in the fridge too. If they get a bit of mold, you can usually cut it off and use the clean cheese. This is not true of soft cheeses. Once you get even a hint of mold, pitch it.
Refrigerator | Freezer | |
---|---|---|
Milk | 1–2 weeks | Not recommended |
Cream, Half & Half | 1–2 weeks | 3-4 weeks |
Buttermilk | 1–2 weeks | Not recommended |
Open Canned Milk | 1–2 weeks | Not recommended |
Fresh Whipped Cream | 1 day | Not recommended |
Aerosol Can Whipped Cream | 3 months | Not recommended |
Sour Cream | 2–3 weeks | Not recommended |
Cottage Cheese & Ricotta | 1–2 weeks | 4 weeks |
Yogurt | 1 month | Not recommended |
Hard Cheese & Grated Cheese (Opened) | 6-12 weeks | Easy to freeze. Defrost in fridge to reduce crumbling. |
Soft Cheese (Brie, Bel Paese) | 2 weeks | Not recommended |
Cheese Spreads | 3-4 weeks | 6–8 months |
Cream Cheese | 2 weeks | Not recommended. You can freeze cream cheese and use in recipes where creaminess isn't required. |
Butter | 3 months | 12 months |
Margarine | 3 months | 12 months |
Pudding | 2 days | Not recommended |
Eggs
The closer you are to your egg source, the longer you can expect them to keep.
Refrigerator | Freezer | |
---|---|---|
Fresh in-shell, unwashed | 1–2 months | 12 months. To freeze, mix eggs well. Add a small amount of sugar or salt to preserve. Label with additive and use sugared eggs with desserts, salted eggs for baking or omelettes. |
Fresh in-shell, washed | 4-5 weeks | 12 months. |
Hard Boiled | 2 weeks | Not recommended |
Raw Whites/Yolks | 2-4 days | 12 months. |
Pudding | 2 days | Not recommended |
Deli Foods
Buy deli type foods only for immediate consumption. If taking to a party or picnic, be vigilant about keeping hot foods hot and cold foods cold! That said, some of us really do like cold pizza and Chinese food for breakfast.
Refrigerator | Freezer | |
---|---|---|
Entrees, Cold or Hot | 3-4 days | Not recommended |
Sliced Lunchmeat | 3-5 days | 1–2 months |
Salads (excluding green) | 3-5 days | Not recommended |
Fruit
Keeping fruit can be tricky. It depends on how ripe it is when you buy it and what conditions it needs to fully ripen. Some need a chill, others want to be left out on the counter. Many fruits can be prepared for freezing using a sugar and citric acid pack so you can enjoy them long after the season is past. That said, they are typically best used for jam or smoothies because freezing breaks them down so they taste fine but look ugly.
Refrigerator | Freezer | |
---|---|---|
Apples | 1 month at 32–35°F | Must be prepared for freezing. |
Apricots, Grapes, Nectarines, Peaches, Pears & Plums | 2 weeks–1 month at 32°F | Must be prepared for freezing. |
Avocados | 3-5 days at 35–45°F (buy green and leave on counter for a week) | Not recommended |
Bananas & Plantains | Bananas turn brown in the fridge but remain perfectly edible for a week or so. | Not recommended |
Blueberries | 2 weeks at 32°F with 90% humidity | 6–8 months. Wash, dry, freeze in single layer. When frozen package and label. |
Cherries | 2 weeks at 32°F | Must be prepared for freezing. |
Grapefruit, Lemons, Limes & Oranges | 2–6 weeks depending on type | Must be prepared for freezing. |
Guavas & Papayas | 1-2 days | Not recommended |
Juice, opened container | 1 week | |
Kiwis | 3-5 days | Must be prepared for freezing. |
Mangoes | Do not refrigerate | Not recommended |
Melons | 1 week | Not recommended |
Pineapple, whole | 1 week at 50–55°F | Not recommended |
Meat - Fresh
As a general rule, the smaller the cut or package the less time it takes to dry out.
Refrigerator | Freezer | |
---|---|---|
Chicken or Turkey Pieces | 1-2 days | 9 months |
Whole Chicken or Turkey | 1-2 days | 12 months |
Beef Roasts & Steaks | 3-5 days | 6–12 months |
Duck & Goose | 1-2 days | 6 months |
Game Birds | 1-2 days | 6 months |
Giblets | 1-2 days | 3–4 months |
Ground Meat or Stew | 1-2 days | 3–4 months |
Lamb Roasts or Chops | 3-5 days | 6–12 months |
Pork Roasts or Chops | 3-5 days | 4–8 months |
Pre-stuffed Pork, Lamb Chops or Chicken Breasts | 1 day | 3 months if prepackaged for freezing |
Heart, Liver, Tongue | 1-2 days | 6–12 months |
Venison Roasts, Steaks, or Chops | 3-5 days | 3–4 months |
Ground Meat | 1-2 days | 3–4 months |
Meat – Smoked or Processed
Preserved and deli meats should be presented carefully if used in a buffet setting. Keep in mind that the clock starts ticking the minute you set food out and is cumulative, so if you leave crackers and ham salad out for a half hour this evening, and set it out again for a half hour tomorrow, the total is one hour, not a half hour for each time. (It's something to think about so you can avoid getting sick.)
Refrigerator | Freezer | |
---|---|---|
Bacon | 7 days | 1 month |
Corned Beef | 5-7 days | 1–2 months |
Whole Ham, Fully Cooked | 7 days | 6 weeks |
Slices of Ham & Half Ham, Fully Cooked | 3-5 days | 6 weeks |
Hot Dogs | 7 days | 1–2 months |
Sausage – Smoked Links & Patties | 7 days | 1–2 months |
Sliced Sausage (Pepperoni) | 2-3 weeks | 1–2 months |
Meat – Cooked
Refrigerator | Freezer | |
---|---|---|
Chicken Nuggets or Patties (prepackaged) | 1-2 days | 2–3 months |
Fried Chicken | 3-4 days | 2–3 months |
Ground Turkey/Chicken | 1-2 days | 2–3 months |
Rotisserie Chicken | 3-4 days | 2–3 months |
Cooked Red & White Meats | 3-4 days | 2–3 months |
Seafood – Fresh
Refrigerator | Freezer | |
---|---|---|
Fresh Lean Fish: Cod, Flounder, Trout, Haddock, Halibut, Pollack & Perch | 3–5 days | 4–6 months |
Fatty Fish: Mullet, Smelt, Salmon, Mackerel, Bluefish, Tuna & Swordfish | 3–5 days | 3 months |
Shucked Mussels & Clams | 7-2 days | 1-2 days |
Shucked Oysters | 7-9 days | 3–4 months |
Crabmeat | 7 days | |
Shrimp | 3–5 days | 6–12 months |
Scallops, Crayfish, Squid | 2-3 days | 2-3 days |
Caviar (Opened) | 1 day | Not recommended |
Seafood – Cooked or Processed
Refrigerator | Freezer | |
---|---|---|
Cooked Pieces | 5–7 days | Not recommended |
Smoked Fish | 14 days | Not recommended |
Cooked Shellfish | 3-4 days | Not recommended |