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About Me
- The VM Family
- We are an extremely blessed family of 5 (Dave, Jen, Ella, Delia and Lily). Dave ministers as a pastor at the local CRC and Jen is a teacher, turned full-time mom. Ella is our sweet and imaginative 4 year old girlie-girl. Two year old Delia lives each moment with joy, passion and curiousity. Lily has been our loyal boxer for 6 years now.
Blog Archive
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2009
(149)
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March
(17)
- Swimming in March
- Golden Gate Park
- A Little Honey
- Farewell (Uncle) Kyle; We'll Miss You!
- Kyle in the Kitchen
- A Golden Day
- Super Uncle!
- A Little Miracle
- Ella's Answered Prayer
- "Please, God, Let It Be a Sister"
- Pedicure!
- Tulip Time
- Brainstorming...
- Hamburgers for Dinner!
- The Annual Pilgrimage to the Snow
- Delia's New Favorite Word
- Almond Blossoms
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March
(17)
The Blogs of Our Buddies
- 1.21 Gigawatts
- A Scrapbook of Sorts
- Aloha from the Gilmores
- Along the Bumpy Road
- Dugo Family
- Gail's Grace Notes
- Health-Full
- Jonathan's Journey
- Journey to Adoption
- Kris's Sing-a-Long Blog
- Linking Lines
- Quiver-Full
- Sarah's Songs
- Schans-- The Party of Five
- The Girards
- The VPs
- Through the VB Family Window
- Vividly Vander Ley
- Wicker Fam
VM Recipe Suggestions
Dave's Healthy Hawaiian Sausage
1 green pepper, cut in chunks
1 handful cherry tomatoes
1/2 (or more if you like) medium onion, cut in chunks
1 smoked turkey sausage link, sliced
1 can chunk pineapple
juice from can of pineapple
1 Tbs. cornstarch
olive oil
2 cups brown rice
Boil water and begin preparing the brown rice. When rice has 15 minutes or so left to cook begin browing sausage in olive oil. Add chunks of green pepper and onion and saute until brown and as tender as you like. Drain pineapple and add to pan. Mix juice from the can with corn starch. Add this sauce and the tomatoes. Simmer together for a short time. Serve over brown rice. Makes great left-overs!
Kyle's Almond Encrusted Chicken with Lemon Sauce
2 boneless, skinless chicken breasts, halved length-ways.
1/2 cup cornstarch
2 eggs, beaten
1 cup sliced almonds
1/2 cup lemon juice
1 Tbs. rice vinegar
1 1/2 Tbs. sugar
2 tsp. cornstarch dissolved in 1 Tbs. cold water
Dredge chicken breasts thoroughly in cornstarch. Dip each one in eggs then roll in almonds, coating well. Heat 2 Tbs. olive oil in a large pan and lay chicken breasts in hot oil. Saute at medium heat for 5-10 minutes on each side, or until cooked through.
In a saucepan, combine the lemon juice, vinegar, sugar and dissolved cornstarch. Cook, stirring constantly about 3 minutes or until mixture thickens. Remove from heat.
Serve with lemon sauce drizzled over chicken breasts.
Make this DUTCH BABY once and you'll get so hooked, it will become a regular in your "Special Breakfast" lineup. Besides being ridiculously easy, the doughy crust is simply fabulous with fresh strawberries.
4 eggs
1 cup milk
dash salt
dash vanilla
1 cup flour
1/2 cup butter
At least 2 baskets fresh strawberries (sliced)
powdered sugar
First put 1/2 cup butter in 9x13 pan. Heat oven to 425 degrees and put pan in oven right away to melt butter.
In blender mix 4 eggs for 1 minute. Add milk, salt and vanilla and mix again until frothy. Add flour and blend well.
When oven is done heating and butter melted, remove pan and pour batter in (with butter). Bake 20 minutes. Cut into pieces and top with fruit and powdered sugar.
White Chocolate Party Mix
(Scoop into festive little cellophane bags and give away as Christmas gifts!)
1 pkg. (8-10 oz) mini pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 lb. M&Ms
2 1/2 pkgs. (12 oz each) white chocolate or vanilla chips
3 Tbs. vegetable oil
Mix first 5 ingredients in a BIG bowl, set aside. In a microwave safe bowl, heat white chocolate chips and oil on medium heat for 2 minutes, stirring once. Microwave on high additional 10 second intervals, stopping to stir until smooth. Pour over cereal mixture and mix well. Spread on 2 wax paper lined cookie sheets. Cool then break apart.
Creamy Wild Rice Soup
1 green pepper
1 yellow pepper
1 red pepper
1 medium onion
1 1/2 cups carrots
2 stalks celery
2 cloves garlic
1 tsp. thyme
1 tsp. salt
1 bay leaf
8 cups chicken broth
1 cup wild rice
1/2 cup butter
1/2 flour
2 cups cream
1 tsp. Worstershire sauce
1/2 tsp. pepper sauce, like Tabasco
Chop all veggies (I use my food processor) and saute with thyme, salt and bay leaf for 15 minutes. Add broth and simmer, covered 15 minutes. Add rice and simmer 1 hour, covered on low heat.
In saucepan, combine melted butter, flour and cream and cook until bubbly and thick. Add to soup. Also add Worstershire and Tabasco and simmer additional 15 minutes.
Dave says this soup is his very favorite one I make. Thanks to my friend Donna for sharing the recipe!
Oatmeal Raisin Cookies
3/4 cup butter, softened
1 cup brown sugar
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cloves
2 eggs
1 tsp. vanilla
1 1/2 cup flour
2 cups oats
1 cup raisins
Preheat oven to 375 degrees. Beat butter with electric mixer, mix in sugars, baking powder, baking soda, cinnamon and cloves. Beat in eggs and vanilla. Beat in flour. Stir in oats and raisins. Drop by spoonful onto cookie sheet and bake 8 to 10 minutes. Makes about 4 dozen. Recipe from Better Homes and Gardens Cookbook.
Since I have zucchini-o-rama in my kitchen, I've been trying to make recipes that use up the abundant goods from our garden. Perhaps you grow the same things and can also enjoy these recipes...
PASTA PRIMAVERA
olive oil
1 cup/handful baby carrots (chopped in half lenghwise)
1 cup/handful zucchini (cut into chunks)
1 cup/handful yellow squash (cut into chunks)
1 cup/handful green beans (trimmed and cut in pieces)
1 cup/handful cherry tomatoes
1 cup/handful onion (chopped into chunks)
2 cloves garlic, minced
dash salt
small handful chopped, fresh basil leaves
3/4 cup chicken broth
3 cups/handfuls whole wheat penne pasta
Parmesan cheese
Heat olive oil in skillet then brown carrots, zucchini, beans, squash and onions. When veggies are tender, add garlic, broth, salt, basil and tomatoes and turn heat to low. Boil penne in seperate pot. Drain pasta and top with vegetable sauce. Sprinkle Parmesan cheese on top. This feeds our family, increase quantity of vegetables and pasta to serve more.
CREAMY CUCUMBER SALAD (I actually grew up with this one!)
2-3 cups regular rolled oats
1 cup coarsly chopped almonds
1/2 cup shelled sunflower seeds
1/4 cup wheat germ
1/4 cup flax seeds
1 cup honey
2 Tbs. olive oil
1 cup raisins
Grease a 15x10x1 inch baking pan; set aside. In bowl combine all dry ingredients except raisins. Pour in honey and oil and mix. Spead evenly in prepared pan. Bake for 3o minutes at 300 degrees, or until light brown, stirring after 20 minutes. Stir in dried fruit.
Spread on large piece of foil to cool. Store in airtight container for up to 1 week, or in freezer for up to 2 months.
My friend, Dorina, adds a cup of peanut butter to her granola. Just melt the PB, honey and a Tbs. of vanilla (and skip the olive oil) in a sauce pan and pour over the ingredients. This is tasty too!
*Personal note: I loved finding this recipe because it uses so many ingredients we have been given straight from people's orchards (like almonds and honey) and the rest I can easily buy at a bulk food store like WinCo.
LEMON ZUCCHINI BREAD
AWARD-WINNING CHOCOLATE CHIP COOKIES
A WHOLE DINNER! MANDARIN-ALMOND SALAD, ITALIAN CHICKEN AND 4 LAYER BROWNIE DESSERT
1 green pepper, cut in chunks
1 handful cherry tomatoes
1/2 (or more if you like) medium onion, cut in chunks
1 smoked turkey sausage link, sliced
1 can chunk pineapple
juice from can of pineapple
1 Tbs. cornstarch
olive oil
2 cups brown rice
Boil water and begin preparing the brown rice. When rice has 15 minutes or so left to cook begin browing sausage in olive oil. Add chunks of green pepper and onion and saute until brown and as tender as you like. Drain pineapple and add to pan. Mix juice from the can with corn starch. Add this sauce and the tomatoes. Simmer together for a short time. Serve over brown rice. Makes great left-overs!
Kyle's Almond Encrusted Chicken with Lemon Sauce
2 boneless, skinless chicken breasts, halved length-ways.
1/2 cup cornstarch
2 eggs, beaten
1 cup sliced almonds
1/2 cup lemon juice
1 Tbs. rice vinegar
1 1/2 Tbs. sugar
2 tsp. cornstarch dissolved in 1 Tbs. cold water
Dredge chicken breasts thoroughly in cornstarch. Dip each one in eggs then roll in almonds, coating well. Heat 2 Tbs. olive oil in a large pan and lay chicken breasts in hot oil. Saute at medium heat for 5-10 minutes on each side, or until cooked through.
In a saucepan, combine the lemon juice, vinegar, sugar and dissolved cornstarch. Cook, stirring constantly about 3 minutes or until mixture thickens. Remove from heat.
Serve with lemon sauce drizzled over chicken breasts.
Make this DUTCH BABY once and you'll get so hooked, it will become a regular in your "Special Breakfast" lineup. Besides being ridiculously easy, the doughy crust is simply fabulous with fresh strawberries.
4 eggs
1 cup milk
dash salt
dash vanilla
1 cup flour
1/2 cup butter
At least 2 baskets fresh strawberries (sliced)
powdered sugar
First put 1/2 cup butter in 9x13 pan. Heat oven to 425 degrees and put pan in oven right away to melt butter.
In blender mix 4 eggs for 1 minute. Add milk, salt and vanilla and mix again until frothy. Add flour and blend well.
When oven is done heating and butter melted, remove pan and pour batter in (with butter). Bake 20 minutes. Cut into pieces and top with fruit and powdered sugar.
White Chocolate Party Mix
(Scoop into festive little cellophane bags and give away as Christmas gifts!)
1 pkg. (8-10 oz) mini pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 lb. M&Ms
2 1/2 pkgs. (12 oz each) white chocolate or vanilla chips
3 Tbs. vegetable oil
Mix first 5 ingredients in a BIG bowl, set aside. In a microwave safe bowl, heat white chocolate chips and oil on medium heat for 2 minutes, stirring once. Microwave on high additional 10 second intervals, stopping to stir until smooth. Pour over cereal mixture and mix well. Spread on 2 wax paper lined cookie sheets. Cool then break apart.
Creamy Wild Rice Soup
1 green pepper
1 yellow pepper
1 red pepper
1 medium onion
1 1/2 cups carrots
2 stalks celery
2 cloves garlic
1 tsp. thyme
1 tsp. salt
1 bay leaf
8 cups chicken broth
1 cup wild rice
1/2 cup butter
1/2 flour
2 cups cream
1 tsp. Worstershire sauce
1/2 tsp. pepper sauce, like Tabasco
Chop all veggies (I use my food processor) and saute with thyme, salt and bay leaf for 15 minutes. Add broth and simmer, covered 15 minutes. Add rice and simmer 1 hour, covered on low heat.
In saucepan, combine melted butter, flour and cream and cook until bubbly and thick. Add to soup. Also add Worstershire and Tabasco and simmer additional 15 minutes.
Dave says this soup is his very favorite one I make. Thanks to my friend Donna for sharing the recipe!
Oatmeal Raisin Cookies
3/4 cup butter, softened
1 cup brown sugar
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cloves
2 eggs
1 tsp. vanilla
1 1/2 cup flour
2 cups oats
1 cup raisins
Preheat oven to 375 degrees. Beat butter with electric mixer, mix in sugars, baking powder, baking soda, cinnamon and cloves. Beat in eggs and vanilla. Beat in flour. Stir in oats and raisins. Drop by spoonful onto cookie sheet and bake 8 to 10 minutes. Makes about 4 dozen. Recipe from Better Homes and Gardens Cookbook.
Since I have zucchini-o-rama in my kitchen, I've been trying to make recipes that use up the abundant goods from our garden. Perhaps you grow the same things and can also enjoy these recipes...
PASTA PRIMAVERA
olive oil
1 cup/handful baby carrots (chopped in half lenghwise)
1 cup/handful zucchini (cut into chunks)
1 cup/handful yellow squash (cut into chunks)
1 cup/handful green beans (trimmed and cut in pieces)
1 cup/handful cherry tomatoes
1 cup/handful onion (chopped into chunks)
2 cloves garlic, minced
dash salt
small handful chopped, fresh basil leaves
3/4 cup chicken broth
3 cups/handfuls whole wheat penne pasta
Parmesan cheese
Heat olive oil in skillet then brown carrots, zucchini, beans, squash and onions. When veggies are tender, add garlic, broth, salt, basil and tomatoes and turn heat to low. Boil penne in seperate pot. Drain pasta and top with vegetable sauce. Sprinkle Parmesan cheese on top. This feeds our family, increase quantity of vegetables and pasta to serve more.
CREAMY CUCUMBER SALAD (I actually grew up with this one!)
3-4 cucumbers, peeled and sliced
1 cup sour cream
4 Tbs. cider vinegar
3 Tbs. sugar
sprinkle salt and peper
finely chopped onions
Put all ingredients in big bowl (or tupperware with lid). Mix or shake.
TOMATO-BASIL BISQUE
6 stalks celery (chopped)
1 red peper (chopped)
1 small onion (chopped)
1/4 cup butter, cubed
3 cans (14.5 oz) diced tomatoes, undrained
1 small can tomato paste
1 bunch fresh, chopped basil leaves
3 tsp. sugar
2 tsp. salt
1/2 tsp. pepper
1 1/2 cups heavy whipping cream
In large soup pot, saute the celery, onion and red pepper in butter 5 minutes until tender. Add canned tomatoes and tomato paste. Bring to boil then reduce heat, cover and simmer 40 minutes. Stir in basil, sugar, salt and pepper. Either transfer half of soup mixture to blender and blend or use immersion blender in soup pot to process about half the soup until pureed. Add cream and heat through (but don't reboil). I like to make this on Saturday night and then reheat it with some grilled cheese sandwiches for an easy Sunday lunch. Recipe from Taste of Home June/July 2007
It's time to fire up the grill. The weather is warm and my kitchen is full of locally produced food (beef, honey, strawberries, cheese...) Here are some of our favorite DRESSED UP BURGERS
Teriyaki Burgers (recipe derived from Dorina)
1/2 cup soy sauce
1/2 cup honey
1/2 tsp. ginger
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
Burger patties (or chicken breasts)-- grilled
Sliced pineapple-- grilled
Toasted Buns
Tomato
Lettuce
Mix 1st 6 ingredients to make marinade/sauce. Can marinate pineapple and meat, or just use sauce to brush on burgers while grilling. Grill meat and pineapple. Assemble burgers with pineapple, lettuce and tomato (The grilled pineapple is what totally makes this recipe!)
Bacon/Pepperjack Burgers
Burger Patties-- grilled
Toasted Buns
Lettuce
Tomato
Onions-- grilled
Bacon Slices-- cooked
Pepperjack Cheese Slices
BBQ Sauce
Grill burgers with pepperjack cheese and brush with BBQ sauce. Assemble with onions, tomato and lettuce.
(The kick of the spicy cheese is fabulous with the sweet grilled onions and BBQ sauce)
Need a side for your fancy burgers? Try these SPICED SWEET POTATO FRIES
2 lbs (3 large) sweet potatoes, peeled and cut into steak fries
1 tsp. pumpkin pie spice
1 tsp. chili powder
1 Tbs. olive oil
salt and pepper
Shake fries in the oil and spices. Bake at 400 degrees for 30-35 minutes on greased and foil-lined cookie sheet. Turn fries half way though bake time.
Another Dutch recipe for you. These ALMOND BARS are much easier to make than Banket, yet taste very similar. I have all these ingredients on hand too, so I can whip them up any time.
2 cups flour
6 Tbs. butter (melted)
4 eggs
2 cups sugar
dash salt
3 tsp. almond extract (can be found in the Baking or Spice section of your store...by things like vanilla or peppermint flavoring)
chopped almonds
Mix together flour and butter. Beat eggs, sugar, salt and almond extract together and add to flour mixture. Spread in a greased 9x13. Sprinkle chopped almonds over top and bake 30 minutes at 325 degrees. Cool and cut into bars.
After fighting off illness for so long, nothing tasted better than a big pot of my favorite soup: DUTCH MEATBALL SOUP. We served Dad the leftovers for lunch and he liked it so much, he wanted the recipe...
1 1/2 lbs. hamburger
1 egg
1 cup bread crumbs
1 tsp. nutmeg
1/2 tsp. cloves
3 stalks celery (chopped)
3 big carrots (chopped)
1 small onion (chopped)
2 boxes Honig Vermicelli Soep mix (a mix from the Netherlands that can be found in the ethnic foods aisle; buy the 6 Borden-- 6 cups--size)
Bring 12 cups of water to a boil. Add veggies and soup mixes. Cook on low for 1 hour. While simmering, make meatballs with first 5 ingredients. Shape them small-- should form about 50 meat balls. Add raw meatballs to soup and continue to simmer 30 more minutes. If a lot of grease/foam, skim off top. Add water when reheating leftovers.
Mrs. Lazo's CHICKEN CACCIATORE (from Dorina's Birthday Present Cookbook)
Meat:
3-4 chicken breasts, cut in pieces
1/2 cup olive oil
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup parmesan cheese
2 cloves crushed garlic
2 eggs, well beaten
1/4 cup milk
1 Tbs. chopped parsley
Sauce:
2 14.5 oz. cans diced tomatoes
1 15 oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1 tsp. basil
2 cloves crushed garlic
1 medium onion, chopped
1 green pepper, chopped
1 Tbs. flax seed (optional-- but this IS a good recipe to hide this super healthy secret ingredient in...)
Meat: Heat oil to medium heat in large skillet. Mix flour with next 4 ingredients in plastic bag and shake together. Comine eggs, milk and parsley in a shallow dish. Dip chicken in wet mixture, then shake in dry mixture. Brown all sides in pan, turning with tongs as necessary (about 20 minutes).
Sauce: While chicken is browning, saute onions in olive oil, then add garlic and peppers. Add all other sauce ingredients and cook on low. When chicken is browned, carefully add pieces to sauce mixture. Cover and cook on low 30-45 minutes, or until meat is fork tender. Add a small amount of water if sauce becomes too thick. We like to serve ours over bow tie pasta. (This is my favorite company dish.)
Jen's (Stolen from the Better Homes and Gardens Cookbook) HOMEMADE GRANOLA2-3 cups regular rolled oats
1 cup coarsly chopped almonds
1/2 cup shelled sunflower seeds
1/4 cup wheat germ
1/4 cup flax seeds
1 cup honey
2 Tbs. olive oil
1 cup raisins
Grease a 15x10x1 inch baking pan; set aside. In bowl combine all dry ingredients except raisins. Pour in honey and oil and mix. Spead evenly in prepared pan. Bake for 3o minutes at 300 degrees, or until light brown, stirring after 20 minutes. Stir in dried fruit.
Spread on large piece of foil to cool. Store in airtight container for up to 1 week, or in freezer for up to 2 months.
My friend, Dorina, adds a cup of peanut butter to her granola. Just melt the PB, honey and a Tbs. of vanilla (and skip the olive oil) in a sauce pan and pour over the ingredients. This is tasty too!
*Personal note: I loved finding this recipe because it uses so many ingredients we have been given straight from people's orchards (like almonds and honey) and the rest I can easily buy at a bulk food store like WinCo.
LEMON ZUCCHINI BREAD
AWARD-WINNING CHOCOLATE CHIP COOKIES
A WHOLE DINNER! MANDARIN-ALMOND SALAD, ITALIAN CHICKEN AND 4 LAYER BROWNIE DESSERT
VM Family and Friends Summer Reading List (2008)
It Came From Within by Andy Stanley (Dave): Explores different heart ailments (greed, anger, etc.) and their cures. (Dave read about a million books this summer and this is the one he picked as his fave-- says a lot!)
Joseph Had a Little Overcoat and other Simms Taback books (Ella): Great illustrations, repetitive choruses...very fun to read!
Killer Angels by Michael Shaara (Kyle). A novel about the battle of Gettysburg in which the author does a remarkable job at re-creating what those three terrible days were like from the perspectives of the commanders and soldiers on both sides. It taught me so much about the battle and the stories of the people behind it. I highly recommend it to all.
Mistaken Identity by the Cerak and VanRyn Families (Jen): How God's hand guided the journey of two families who learn their daughters, one dead and one in a coma, were switched after a car accident. (Read with a box of kleenex!)
My Lucky Day and other Keiko Kasza books (Ella): You parents will get a kick out of the clever humor of these stories. Ella thinks this one and The Wolf's Chicken Stew are hilarious!
The Wednesday Wars by Gary Schmidt (Jen): Through one-on-one lessons with a super strict teacher, Holling learns about Shakespeare and himself. (Sounds dull, but is SO GOOD, and possibly the funniest thing I've ever read!)
Leap Pike Ridge (Kris): A boy runs away and floats down river on a refrigerator box. He discovers mysteries and the secrets of his family's past along the way.
Drums, Girls and Dangerous Pie by Jordan Sonnenblick (Kris): A jr. high drummer learns how to deal with his younger brother's battle with cancer.
Mary Modern by Camille Deangelis (Kris): A biochemist longs to have a child and knows she can through cloning her grandmother's DNA. Very interesting!
Jemima J. by Jane Green (Kris): An overweight Londoner finds a whole new world after going on a diet and moving to the states.
Joseph Had a Little Overcoat and other Simms Taback books (Ella): Great illustrations, repetitive choruses...very fun to read!
Killer Angels by Michael Shaara (Kyle). A novel about the battle of Gettysburg in which the author does a remarkable job at re-creating what those three terrible days were like from the perspectives of the commanders and soldiers on both sides. It taught me so much about the battle and the stories of the people behind it. I highly recommend it to all.
Mistaken Identity by the Cerak and VanRyn Families (Jen): How God's hand guided the journey of two families who learn their daughters, one dead and one in a coma, were switched after a car accident. (Read with a box of kleenex!)
My Lucky Day and other Keiko Kasza books (Ella): You parents will get a kick out of the clever humor of these stories. Ella thinks this one and The Wolf's Chicken Stew are hilarious!
The Wednesday Wars by Gary Schmidt (Jen): Through one-on-one lessons with a super strict teacher, Holling learns about Shakespeare and himself. (Sounds dull, but is SO GOOD, and possibly the funniest thing I've ever read!)
Leap Pike Ridge (Kris): A boy runs away and floats down river on a refrigerator box. He discovers mysteries and the secrets of his family's past along the way.
Drums, Girls and Dangerous Pie by Jordan Sonnenblick (Kris): A jr. high drummer learns how to deal with his younger brother's battle with cancer.
Mary Modern by Camille Deangelis (Kris): A biochemist longs to have a child and knows she can through cloning her grandmother's DNA. Very interesting!
Jemima J. by Jane Green (Kris): An overweight Londoner finds a whole new world after going on a diet and moving to the states.
A Little Help From Our Friends
We all know how valuable our friends' ideas are when it comes to raising kids. Here's a new feature that will take a question about child-rearing I've encountered and answer it with your own advice.
Question: The next 3 months mark birthday season in our house. What are your best birthday present ideas for kids?
Question: How do you ditch that pesky pacifier?
Suggestions (some from friends and some from Parents magazine):
1. Get rid of it early. If you pull the plug when your child is still an infant you may ditch it before they realize what it is and can protest too much. (This will probably be our strategy with Delia.)
2. Gift it to another baby. This is what we did with Ella. We talked about this for weeks and when she was ready, she picked out the gift bag, wrapped it up herself and walked it over to her friend's house to put in the crib of their waiting nursery.
3. Give it to Jesus. I've just heard about this and I think it's hilarious. Have a discussion about how hard it is giving things up that we love but don't need, pray, then send the pacifier to heaven tied on a helium balloon!
4. Have the Pacifier Fairy visit your house. Hide the pacifier under your pillow like a lost tooth and the Pacifer Fairy will come in the night to take it.
5. Pacifiers as payment. Head to the store and let your child pick out a goodie or two. When it's time to pay, have her turn in her pacifers as an exchange. (Give the cashier real money too, of course!)
Question: What do you do with all those arts and crafts projects?
Suggestions:
1. Turn them into laminated place mats
2. Take digital pictures of them (perhaps with the artist as well) and put the much smaller pictures into an album
3. Creatively display them-- as collages or on magnetic boards, clip lines, etc (I put my 4 current favorites on the cabinets in my laundry room)
4. Frame them as gifts
5. Have an art auction with small change for a cause of your child's choice
6. Make one memory box for each year and pick out the best to keep in the box
7. Store them in a folder and pull one out whenever anyone has a birthday, sickness, special event, etc. Personalize it and mail
8. Check out this link from Design Mom: http://www.designmom.com/labels/ask%20design%20mom.html Scroll down a bit to read, first, about great and age-appropriate craft ideas then about how to turn your kids' artwork into calendars, grocery lists, etc.
9. Whatever you do, don't let your child see you throw their masterpieces away! :)
Question: The next 3 months mark birthday season in our house. What are your best birthday present ideas for kids?
Suggestions:
(Some of these ideas originated with me, but most are recylced ideas from someone else, or a gift we got, loved and gave. Most of these ideas are tested and approved by our nephews!)
1. Personalized or monogrammed beach towel
2. Nina Laden books-- we like Peek-A-Who? Grow Up! and Ready, Set, Go!
4. Zingo
5. Tag Tails
6. Ramp Racer
7. Amy's Handmade growth chart from a yard stick
Question: How do you ditch that pesky pacifier?
Suggestions (some from friends and some from Parents magazine):
1. Get rid of it early. If you pull the plug when your child is still an infant you may ditch it before they realize what it is and can protest too much. (This will probably be our strategy with Delia.)
2. Gift it to another baby. This is what we did with Ella. We talked about this for weeks and when she was ready, she picked out the gift bag, wrapped it up herself and walked it over to her friend's house to put in the crib of their waiting nursery.
3. Give it to Jesus. I've just heard about this and I think it's hilarious. Have a discussion about how hard it is giving things up that we love but don't need, pray, then send the pacifier to heaven tied on a helium balloon!
4. Have the Pacifier Fairy visit your house. Hide the pacifier under your pillow like a lost tooth and the Pacifer Fairy will come in the night to take it.
5. Pacifiers as payment. Head to the store and let your child pick out a goodie or two. When it's time to pay, have her turn in her pacifers as an exchange. (Give the cashier real money too, of course!)
Question: What do you do with all those arts and crafts projects?
Suggestions:
1. Turn them into laminated place mats
2. Take digital pictures of them (perhaps with the artist as well) and put the much smaller pictures into an album
3. Creatively display them-- as collages or on magnetic boards, clip lines, etc (I put my 4 current favorites on the cabinets in my laundry room)
4. Frame them as gifts
5. Have an art auction with small change for a cause of your child's choice
6. Make one memory box for each year and pick out the best to keep in the box
7. Store them in a folder and pull one out whenever anyone has a birthday, sickness, special event, etc. Personalize it and mail
8. Check out this link from Design Mom: http://www.designmom.com/labels/ask%20design%20mom.html Scroll down a bit to read, first, about great and age-appropriate craft ideas then about how to turn your kids' artwork into calendars, grocery lists, etc.
9. Whatever you do, don't let your child see you throw their masterpieces away! :)
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