Thursday, December 27, 2012

"Adoption in Real Life"

This is an article from Focus on the Family's Thriving Family magazine, from the October/November 2012 issue.

I am so tired of the stuff that keeps getting thrown in my face so this is one teeny, tiny response. When Chad came to live with us, nine years ago, I said that a small part of me didn't feel right about it; didn't feel comfortable. I can't possibly be comfortable taking a child out of his home and away from his mother. There's no way that should feel right and good. At a later time, I also said that I felt differently about and towards my adopted child compared to my biological child. Any adoptive or long-term-foster parents I've talked to about this understand and relate. Unfortunately, people who have not adopted or fostered have taken great issue with this.

I came across this article in fall and I knew that what I'm talking about is more common than people may want to admit. I'll let the article speak for itself and for me.

Focus on the Family has long been an advocate for vulnerable children in the United States and around the world. As a result, we've seen an increased emphasis on orphan care and adoption in Christian circles. Certainly, that is reason to celebrate.

What we've seen more recently is a trend among adoptive families toward more transparency. These families have begun to speak honestly about their struggles, their unmet expectations and the God who is big enough to see them through. This transparency encourages other adoptive families on similar journeys.

As you read the following stories, we hope you'll more deeply understand the redemptive process that begins when "God sets the lonely in families" (Psalm 68:6). [written by Katie Overstreet, program director of Adoption and Orphan care at Focus on the Family]

Our Weakness, His Power
by Kelly Rosati
Adapted from Wait No More: One family's amazing adoption journey
Copyright by Kelly and John Rosati

After adopting two children through foster care, my husband, John, and I thought our family was complete. But we soon felt that God had other plans, that He wanted us to continue growing our family through adoption.

We had many objections, of course: We already have two kids. Will we be able to give them enough attention and care? Life with Daniel and Anna is great. Why would we go through the difficult adoption process again?

Those were all reasonable concerns. But at the end of the day non seemed as important as our continued sense of God's leading.

We talked to Daniel and Anna, of course, who supported the idea from the get-go. "Well, we have a family," they said. "They can come live with us!"

Daniel's and Anna's compassionate attitudes at such young ages helped us cut through the clutter in our own minds. God so often speaks through children.

Eight months later, we finalized the adoption of our son Joshua. For Joshua, there would be no more moves. No more trauma. No more uncertain future. He was home. And John and I were feeling ... despondent.

Yes, you read that right. A mysterious despair had crept into our hearts and minds. And then we had guilt from our feelings of despondency. Why should we have such feelings?

The unfortunate truth is that the pain and difficulty associated with a child's past, and how a family must face it, are rarely discussed. There is shame involved, and that shame leads to isolation and silence -- the opposite of God's plan for our lives.

I think John and I felt pressure to act as though everything were fin. Somehow we felt these emotional struggles indicated that we'd lost faith. Looking back, we know that this kind of thinking wasn't true, but it sure felt true at the time.

It took many months before our feelings returned to normal. But God used that exceedingly painful and unwanted period to continue to teach us that we live by faith, not by feelings.

Having gone through that difficult experience, John and I think folks going through the same thing need to reach out and talk to theirs, seek professional help or join a support group. We know from Scripture that God's grace is sufficient for us and that His power is made perfect in our weakness (2 Corinthians 12:9). He can and will work through our weakness.

Reshaping Expectations
by Michael Monroe
Michael and his wife, Amy, lead Tapestry Adoption and Foster Care Ministry.

Who are you? I remember wondering as I looked into the face of my young son. It was the moment when I first began to face the reality of the adoption journey and how it was different from my expectations.

Long before I had a chance to get to know my son, I had created an unrealistic picture about who he would be. On top of that, I expected the adoption journey to be relatively easy once we brought our son home. Indeed, I'd convinced myself that adoption was little more than a historical fact of how a family came to be, not an ongoing journey.

True, all parents start out with some unrealistic expectations. But for adoptive families, these unfulfilled expectations can lead to disappointment and even disconnection between parents and children. When a child's history of pain and loss begins to depart from what parents expected their adoption journey to look like, parents can be tempted to protect their wishful assumptions rather than acknowledge their child's history and feelings. When a child's behaviors begin to collide with the "way we do things as a family," parents can find themselves quickly nearing the point of despair.

I know these experiences well. When faced with this reality, my instinct was to respond by looking at my child and pointing an accusing finger as if to ask, "What's wrong with you?" As I began to lay down my assumptions, I discovered that my calling as an adoptive parent was to meet my child where he was.

The adoption journey invites parents to move beyond what we want and embrace what our children need. And as we let go of our expectations, we find that God's desires for us and our family are so much greater than what we ever anticipated.

In both the good times and bad, in both the joy and the pain, God is writing a story of hope, redemption and love within our lives. I am still learning who my son is. And I have come to see that he doesn't have to become more like me or even who I thought he could be in order for our family to become the "we" that God intended.

More Than Love
by John Moore
John Moore is a regular speaker at Focus on the Family's Wait No More events.

When my wife and I felt called to adopt, I remember thinking, All kids need is a little love. Now, as I reflect on our experience of adopting six children from foster care, I realized that those are some of the most naive words we ever allowed ourselves to believe.

As so many well-meaning parents do, we approached adoption and foster care thinking that our love could somehow erase our children's past hurts. Reality hit our expectations head on -- and reality inevitably gets the last word.

We learned this lesson early when we adopted two boys, loved the and treated them as we would our biological children -- and then wondered why they behaved in such a disruptive manner.

My wife and I asked ourselves, What can we do differently? How can we help our children?

There were no easy answers. What we did learn is that when adopting a child who comes from a difficult situation, we must expect some form of hidden pain to emerge. You can't always predict when, where or how, but you can be certain that pain will surface.

Several years after joining our family, one of my sons was going through a dark time in his young life. As we talked, he confessed that he had always believed it was his fault that he and his brother had been placed in foster care. He couldn't shake this belief.

When my son confessed this to me, I desperately wanted to ease his pain, as I did when he cut his finger or scraped his knee. But I came to realize that it's almost arrogant to believe that my love alone will heal my child's wounds. Just as only Jesus can heal me, I now recognize that He alone can heal my child.

Over the years, I've learend a lot about my role as a dad. It's my job to protect my children and provide them with structure and guidance. It is my job to give them a safe and loving home and to support them with professional help when needed. But perhaps my most important role is to model for my children a humble recognition of human limitations and, in turn, our utter dependence on Jesus. When I entrust my children, and all of their pain, to His transformational love, I admit that alone I cannot heal them. Instead, I point them to the One who can.
 

Wednesday, September 19, 2012

Success (for kids)

I thought this was interesting. It's from The Messenger, magazine put out by the Evangelical Mission Conference (EMC). This is in Volume 50 No. 9 September 2012 and it's officially titled "A Good Beginning", written by Loreena Thiessen. This article is geared for kids, but since many of us probably didn't grow up with this type of teaching, it doesn't hurt for adults to read it as well.

This article reminds me so much of Chad this week! He's back in cross country running this year after taking a year off. I was so proud to watch him run yesterday afternoon because, even though he's not the fastest runner, he was committed to practice three mornings each week (in the cold), he was willing to try and do his best, and he never quit! 

Anyway. Here's the article:

What would you like to achieve this year?

Often when we begin something new we also look to its completion. We want it to go well, and we want to finish well. We call this success. We want to be successful.

Success can mean different things. One is to complete what we have aimed to do, to reach our goal. Another is that when we are finished with something we want to feel satisfied. Different outcomes can each be a success.

Did you watch the London Olympics? Think back to two different results, each one a success.

One is the perfect routine of Rose MacLennan, the Canadian trampolinist. She achieved her highest goal, to be the best, and she got the gold medal. Another one is the Canadian girls soccer team. They did not win a gold medal because they were not first, not second, but they were third best. They got a bronze medal and they were very satisfied. In fact, they were overjoyed. Why were they so happy?

First, they had a goal. Their goal was to win a medal. And they did. Second, they worked as hard as they could. They were playing against another very good team and they had to play their best. Third, they did not give up. Each player kept on believing they could win.

What do you want? Do you want to work well in a group on a project? Do you want good marks? Maybe you want to excel in history or in biology. Or you might want to be a peer helper because you can explain things clearly.

What do you need to succeed?

One thing you need is to have a reliable character. Character is how you behave when no one can see what you're doing. Are you honest when no one is looking? Character is the real you.

Second, you need a goal and you need to keep working toward it. If your goal is to clean your room, it means all of your clothes and all of your toys.

Third, you need to be motivated. This means you need to want to do it. If you're reading a book and you want to finish it you may have to give up something else, like talking on the phone.

The fourth thing you need is to be calm and patient; if your math assignment is hard, ask someone for help who can explain it again.

Fifth, you need to make sure what you eat is healthy and that you get outside everyday for exercise.

Sixth, never give up. Stay focused on what you want to achieve. You may fail some of the time, but you will reach your goal only if you keep at it.

God talks about what you do every day as a race. God is everlasting, the creator of all the earth and he does not get tired. If you depend on him, he will give you strength and the ability you need to do it. Read about it in Isaiah 40: 28-31.

Thursday, September 13, 2012

Pumpkin Spice Syrup

I saved the liquid that drained from the pumpkin puree!!! 

2 cups liquid
1 cup brown sugar, packed
1/8 tsp cinnamon
1/8 tsp nutmeg
If I had cloves in the house, I'd sprinkle in a bit of that too.

I boiled this mixture, on medium heat, until it reduced to half the amount, making it syrupy and sticky. 



Wednesday, September 12, 2012

Chicken Noodle Soup

This may have originated in the Mennonite Treasury, and adapted as I learned how to make it. This version is in the White Recipe Book, page 67.

Drop the chicken parts into a stock pot. Cover with cold water, bring to a boil, skim off all the scum that comes to the top. After the scum stops rising, throw in a small onion (or large one) and simmer slowly for 2 1/2 to 3 hours.

Add salt to taste. It takes a lot of salt to make it taste good! I don't know how much water I use but it's a lot, and I start with 1 Tbsp salt.

Add the following spices to the soup 1/2 hour before serving:

1 bunch parsley, cut fine (2 Tbsp dried)
12 whole peppercorns, at least (20+ or 1/2 tsp)
1 bay leaf (1 large, 1 small)
1 whole star aniseed (1/2 Tbsp pieces)
1 2" piece of cinnamon stick

Adoption themed coloring pages

http://ministry-to-children.com/adoption-coloring-book/

Processing Pumpkins

This is from allrecipes.com and is a great guide to help you figure out how to stock your freezer with rich pumpkin puree for your fall and winter recipes! I am looking forward to a Pumpkin Spice Latte!

Smaller is Better

Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored flesh, they're perfect for pies, soups, muffins and breads.

A medium-sized (4-pound) sugar pumpkin should yield around 1½ cups of mashed pumpkin. This puree can be used in all your recipes calling for canned pumpkin.

Field pumpkins, which are bred for perfect jack-o'-lanterns, tend to be too large and stringy for baking.

Choose Your Method

There are three ways to transform an uncooked pumpkin into the puree used in baking: 

Baking Method
  • Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
  • In a shallow baking dish, place the two halves face down and cover with foil
  • Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
  • Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
  • For silky smooth custards or soups, press the pumpkin puree through a sieve

Boiling Method
  • Cut the pumpkin in half, discarding the stringy insides
  • Peel the pumpkin and cut it into chunks
  • Place in a saucepan and cover with water
  • Bring to a boil and cook until the pumpkin chunks are tender
  • Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill
Microwave Method
  • Cut the pumpkin in half, discarding the stringy insides
  • Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above
  • You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come
Thicker is Better

Once you've got a rich, smooth batch of pumpkin puree ready, you may notice that it's much more runny than the kind you get out of a can. We suggest that you allow your homemade puree to drain overnight before baking with it, especially if you're using a recipe that originally called for canned puree. The more water you can get out of the puree, the better.

To drain puree, line a large strainer with a double thickness of cheesecloth, a few flattened coffee filters, or a thin, clean dishtowel you don't mind getting stained orange. Place the strainer in a bowl, and then pour the puree into the lined strainer. Lay a piece of plastic wrap directly on the surface of the puree and place the whole setup in the fridge overnight. You can use this puree in any recipe that calls for pumpkin puree.

To freeze it: Measure it into recipe-sized quantities (usually 2 cups) and store in resealable freezer bags. It will keep wonderfully for at least 6 months.
 
 Notes:
Here's a comment someone shared on this article on allrecipes: "An even better way to cook the pumpkin for a pie is to cut the pumpkin in half like two bowls and bake them with cream, spices and sugar in them. This makes a nice moist, mellow mixture once the flesh is scooped out that only needs eggs to be turned into pie (and you don't have to use yucky canned milk products!)"

This one's fascinating for a variety of reasons! "If you need to 'cook down' the pumpkin puree you've made, let it slowly simmer on the stove until it gets thick enough that the spoon makes a path through it. There is an excellent recipe for Stewed Pumpkin in Little House in the Big Woods by Laura Ignalls Wilder. It's also reprinted in the Little House Cookbook. The cookbook says the stewed pumpkin should take about FIVE HOURS of cooking to get to the proper consistency. I happen to have a sugar pumpkin in the oven right now, baking is much easier."

Draining: I put the puree in a steamer-type pot with a coffee filter covering the holes, covered it with plastic wrap, and put it in the fridge over night. Then, I took it out and put it in a warm place, assuming it would drain even more as it came to room temperature. We'll see how it goes!

Tomato Soup

This recipe comes from Mennonite Girls Can Cook and I made a few small (I thought insignificant) changes but this just ended up bland for me...

Soup Ingredients:
2 Tbsp oil
1 onion, chopped very fine
1/2 green pepper, chopped fine
1/2 cup celery, chopped fine
1 tsp basil
1 tsp dill weed
28 oz canned whole tomatoes
2 Tbsp tomato paste
1 Tbsp sugar
1 tsp salt
pepper, to taste
2 cups chicken stock (1 Knorr chicken bouillon cube + 2 cups water)

White Sauce:
¼ cup butter
¼ cup flour
2 cups milk

Blend tomatoes in blender until just blended. (Do not substitute whole tomatoes for pre-blended) Heat first 6 ingredients in large pot until onion softens. Add tomatoes, tomato paste, sugar, salt and pepper; simmer 10 minutes. Add chicken stock; simmer 20 min.
In a small pot, melt butter, using whisk, blend in flour and milk to make a white sauce. Stir sauce into tomato soup. Serves 4 – 6

Notes:
I didn't have a green pepper so I used a whole red one.

I think I did about 3 cups of stock, so I increased the basil and dill to 2 tsp each.

I didn't use canned tomatoes or tomato paste. I blanched a whack of tomatoes (Roma maybe?) threw them in the pot. Maybe this is where I went wrong... too much juice from the tomatoes and I diluted the rest of it???

I did one fairly small onion, I could have done a large one for the amount of soup I have. 

I didn't do the final steps with the white sauce because there's no point in continuing if the first part isn't tasty. I'll work on what I have and then do the final step.

Monday, September 3, 2012

Isn't she lovely...

This is me with my fourth favorite person in the entire world! (My three kids come first, and then this little cupcake.)

I have step and in-law nieces and nephews and it's wonderful to watch them grow up and become unique individuals and then there's this one. My biological niece. (So sue me for being honest.) She is a little ray of sunshine. She's my baby sister's baby girl. She's my sister's opportunity to demonstrate that great love and tremendous success can come from the deepest loss; that no matter how many times someone can get knocked down, they can always dust themselves off and carry on, stronger and wiser.

I have always felt extra protective of my brother and sister, and responsible for them in many ways, (not that I really knew what I was doing and I didn't necessarily do it well), to fill in the gaps that my Mom couldn't fill. And I've tried to give my sister the support I wish I had from my Mom (again, not that I really knew what I was doing and I didn't necessarily do it well) but I wanted her to have more than I had because she's had to deal with more loss than I have. 

But, sadly all the hurts, loss, and pain of trying to carry it on our own sometimes results in broken relationships. 

Baby Girl, Auntie is so sad to have missed your birthday. I have a card for you and if I had known you were having a birthday party, I would have loved to watch you eat your Elmo cupcake. I'm sorry I couldn't be there. Auntie wants to give you big kisses and squeezes! I love you, Baby Girl! Auntie's blowing you lots of kisses!

Monday, August 27, 2012

Saturday, August 25, 2012

Recipes using pork and beans

Okay, this is pretty brilliant. It combines my favorite things; frugal and delicious food, using up items already in my pantry, and finding out-of-the-box uses for things! This is from www.thriftyfun.com

To each 14 oz can try adding two cups of shredded cabbage (coleslaw mix will work) small slice celery, one small shredded carrot and one small very thin sliced onion. Allow to "steep" in the fridge overnight, stirring once or twice. For a little kick you might want to add powdered mustard.

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Campfire Bean Stew
Uses about a # of ground beef, equal cans of pork and beans and canned tomatoes.

Brown the ground beef in the skillet with onions, bell peppers, garlic seasoning, salt and pepper. Add the cans.

I like to add some worcestershire, BBQ sauce, ketchup, Bacos and some finely chopped onions to a can of pork n beans. Mix it all together in a casserole dish and bake til warm!

Also add a can of your pork n beans to chili for added flavor to your favorite recipe!

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Bean Dip
Place the Pork and Beans in blender. Add 1/2 teaspoon of onion powder (or 1 teaspoon of minced onion), dash of mustard (any kind), 1 teaspoon of ketchup, 1 tablespoon of sour cream. Blend. This
makes a very tasty dip for corn chips (Doritos, etc).

Sandwich Spread
This also makes a nice spread for a vegetarian sandwich with sliced tomatoes, cheese and lettuce. Hope you like this as much as we do!

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Speedy Baked Beans
6 slices bacon, diced
2 medium onions, minced (about 1 cup)
3 large cans (approx. 1 pound 3 oz. each can) pork and beans
1/3 cup chili sauce
1-1/2 teaspoons mustard

In large skillet, cook and stir bacon and onion until bacon is crisp. Stir in remaining ingredients. Heat until bubbly. Simmer uncovered, stirring occasionally, 15 to 20 minutes until liquid is absorbed OR pour into ungreased 2-quart casserole; bake uncovered in 350 degree oven for 45 minutes.

I buy these beans when they are on sale -- 6 for $1 and the other beans are usually a $1 a can....so I use them in bean soup, chili, taco meat, and any place else that calls for beans.

For example, when we make chili and say it calls for 4 cans of beans - we use two pork and beans and two of another kind.

You can also rinse them off to ease off on the pork/bean flavor. 

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This may sound disgusting but it is really good and moist. Top it with cream cheese frosting and you will think you are eating a spice or carrot cake.

Pork and Bean Cake

INGREDIENTS:
2 cups white sugar
1 cup vegetable oil
3 eggs
1 (15 ounce) can baked beans with pork
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup raisins or 18 oz can crushed pineapple well drained(optional)
1 teaspoon vanilla extract


DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour five 16 ounce cans OR two 8 x 4 inch loaf pans.
In a large bowl, mix sugar, oil, eggs, and beans until smooth.
In a separate bowl combine flour, cinnamon, baking powder, and soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill cans 2/3 full with batter, or divide batter into prepared loaf pans.
Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from cans or pans.

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I like to put the beans in a pan bring to a simmer and then add two eggs to poach in the beans.. Pan needs a tight lid.

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put in a baking dish and add catsup, mustard, brown sugar, onion and bacon. bake slow for a couple of hours. yummy!!!

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I call it goulash. Brown 1Lb. ground beef. Drain oil. Add 1 can pork and beans, or i use ranch style texas beans for a little more spice. 1 can cream of mushroom soup, 1 can vegetable ABC soup. Reheat to warm and serve. My kids loved this when they were growing up. 

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I put them all in a casserole with bacon, green peppers and green onions, chopped onions, bbq sauce, brown sugar, and cooked ground beef. Put in a 350 oven for about an hour or until it reaches your desired taste.

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EL CHEAPO

1 pound ground chuck
1/2 cup chopped onion
1 tsp oregano
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup ketchup
2 Tbsp Worcestershire Sauce
2 Tbsp vinegar
1/4 tsp tabasco sauce
1 can of pork and beans

Brown ground chuck with onion; drain. Add spices, ketchup, brown sugar, worcestershire, tabasco and then beans. Mix well and place in a casserole dish.

Bake 25 mins at 300 degrees

Note: We eat this as a main dish but you could certainly have as a side dish

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I know this is going to sound strange but growing up my family put pork and beans on top of scrambled eggs. It is really tasty. I had to convince my husband to try it and he now likes it too! He thought we were crazy.

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i use them in chili. also do baked beans by chopping onion and green peppers and sauteing them in a little bacon drippings. add a can of beans a little molasses or brown sugar, a little mustard and if needed a shot of catsup or b-b-q sauce. you can then bake them or cook on top of the stove.
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brown a pound of ground beef (season to taste), add a can of beans and ketchup to taste (about 1/8 cup)... serve on bread or burger buns for easy sloppy joes - add onions to the beef if desired
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Chili Macaroni

brown one pound of ground beef with one chopped onion and a bit of oil

stir in one can of tomato soup and one can of beans

In a pot of boiling water, cook up a cup of dried macaroni, drain and add to the beef/bean mixture.

season to taste with garlic powder, onion salt and chili powder.

Can also be served over spaghetti instead of stirring in the macaroni.

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Some additions I use with Pork & Beans are:

Turkey sausage, Beef sausage, Keilbasa (all the "rope" kind"), turkey ham, cut into chunks and of course cut up hot dogs.

Fry up 1 lb hamburger, add a couple cans of P&B, serve with fried potatoes. Not too bad mixed all together either, VERY filling meal!

Simple additions: chopped onion, brown sugar, mustard, ketchup, BBQ sauce, garlic powder, onion powder. 

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One easy way to use them is to throw a can or two of these in a crock pot with 2 or 3 other types of heartier beans like black beans, chick peas, ect. You may want to drain some of the liquid from the beans. Add some barbecue sauce and mustard and let them cook slowly in the pot, you can even add cut up meat like polish sausage if you want. Good with corn bread.

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First I just "doctor" it up by adding a little catsup, some bacon fat, brown sugar and a very small amount of prepared mustard, and some instant onion. I just taste test until I get it right.

Next is a casserole. Place beans in a casserole, top with slices of spam then slices of cheese. You may cook this on top the stove in a corning ware pan or bake it in the over until hot and bubbling and the cheese melted. I usually doctor the beans before putting them in the casserole.


The ADHD Child's Bill of Rights

The ADHD Child's Bill of Rights

1. “Help me to focus…” Please teach me through my sense of ‘touch’, I need ‘hands on’ and ‘body movement’.

2. “I need to know what comes next.” Please give me a structured environment where there is a dependable routine. Give me an advanced warning if there will be changes.

3. “Wait for me, I'm still thinking.” Please allow me to go at my own pace. If I rush, I get confused and upset.

4. “I'm stuck! I can’t do it!” Please offer me options for problem-solving. I need to know the detours when the road is blocked.

5. “Is it right? I need to know NOW!” Please give me rich and immediate feedback on how I'm doing.

6. “I didn't forget, I didn't ‘hear’ it in the first place!” Please give me directions one step at a time and ask me to say back what I think you said.

7. “I didn't know I wasn't in my seat!” Please remind me to STOP, THINK and ACT.

8. “Am I almost done now?” Please give me short work periods with short-term goals.

9. “What?” Please don't say ‘I've already told you that’. Tell me again in different words- give me a signal- draw me a symbol.

10. “I know, it's ALL wrong, isn't it?” Please give me praise for partial success. Reward me for self-improvement, not just for perfection.

11. “But why do I always get yelled at?” Please catch me doing something right and praise me for my specific positive behaviour. Remind me (and yourself) about my good points, when I'm having a bad day.

12. I may be hard to live with, and have ADHD, but I still have feelings and would have never chosen to behave like I do sometimes…

Friday, August 24, 2012

Artisan Bread

All credit goes to The Italian Dish blog for this recipe. You'll definitely want to head over there for additional instructions and pictures! I've copied this word for word from the blog.

*before you start, I must note, this is SO salty that I'm sure the 1 1/2 Tbsp of salt MUST be a mistake, I'm guessing it should read teaspoons*

No Knead Artisan Bread
 
for a printable recipe, click here
makes four 1 pound loaves.
Ingredients:
  • 3 cups lukewarm water
  • 1-1/2 tablespoons granulated fast acting (instant) yeast (2 packets) 
  • 1-1/2 tablespoons kosher or other coarse salt
  • 6-1/2 cups unsifted, unbleached all purpose white flour
(My favorite way to make this bread now is to use half bread flour, half all-purpose flour and throw in 3/4 cup wheat bran into the dough.)

After baking, if your bread is gummy on the inside, try either increasing the amount of flour by 1/4 cup and/or increasing the baking time by 5-10 minutes. 

Also, If the dough is just too sticky for you to work with comfortably, increase the flour in your next batch.  

Instructions:

Mixing and Storing the Dough
1.  Warm the water slightly.  It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours.  

2.  Add yeast and salt to the water in a 5 quart bowl or a plastic container with a lid. 

3.  Mix in the flour - kneading is unnecessary.  (Note: I dump all this in my KitchenAid mixer, let it mix it for just about 10 seconds and then put it in the plastic container.  I just find it easier to let the mixer do this part). Add all of the flour at once, measuring the flour by scooping it and leveling it off with a knife.  Mix with a wooden spoon - do not knead.  You're finished when everything is uniformly moist, without dry patches.  This step is done in a matter of minutes.  The dough should be wet and loose.

4.  Allow to rise. Cover with a lid (not airtight).  Lidded plastic buckets designed for dough storage can be purchased many places.  (I used a plastic square food storage container at my local grocery store.  I just make sure that the lid is not snapped on completely).  You want the gases to be able to escape a little.  Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours. Longer rising times will not hurt your dough. You can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature.  So, the first time you try this method, it's best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.

Baking
5.  Shape your loaf.  Place a piece of baking parchment paper on a pizza peel (don't have a pizza peel - use an unrimmed baking sheet or turn a rimmed baking sheet upside down).  Sprinkle the surface of your dough in the container with flour.  Pull up and cut off about a 1-pound piece of dough (about the size of a grapefruit), using scissors or a serrated knife.  Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball as you go.  Dust your hands with flour if you need to.  This is just to prevent sticking - you don't want to incorporate the flour into the dough.  The top of the dough should be smooth - the object here is to create a "gluten cloak" or "surface tension".  It doesn't matter what the bottom looks like, but you need to have a smooth, tight top.  This whole step should take about 30 seconds!  Place the dough onto your parchment paper.

6. Let the loaf rise for about 30 - 40 minutes (it does not need to be covered).  If it doesn't look like it has risen much, don't worry - it will in the oven.  This is called "oven spring".

7.  Preheat a baking stone on the middle rack in the oven for at least 20 minutes at 450 degrees F.  Place an empty rimmed baking pan or broiler pan on a rack below the baking stone.  This pan is for holding water for steam in the baking step.  (If you don't have a baking stone, you can use a baking sheet, but you will not get the crisp crust on the bottom.  You will still have a great loaf of bread. Baking stones are cheap and easy to find - Target carries them - and are a must for making pizzas, so go out and get one as soon as you can.)

8. Dust the loaf with a little flour and slash the top with a knife.  This slashing is necessary to release some of the trapped gas, which can deform your bread.  It also makes the top of your bread look pretty - you can slash the bread in a tic tac toe pattern, a cross, or just parallel slashes.  You need a very sharp knife or a razor blade - you don't want the blade to drag across the dough and pull it.  As the bread bakes, this area opens and is known as "the bloom".  Remember to score the loaves right before baking.  

9.  Bake.  Set a cup of water next to your oven.  Slide the bread (including the parchment paper) right onto the hot baking stone.  Quickly pour the water right into the pan underneath the baking stone and close the oven door.  This creates the necessary steam  to make a nice crisp crust on the bread.  Bake at 450 F for about 30 - 35 minutes, depending on the size of your loaf.  Make sure the crust is a deep golden brown.  When you remove the loaf from the oven, you will hear it crackle for a while.  In baking terms, this is called "sing" and it is exactly what you want.  

10.  Cool.  Allow the bread to cool for the best flavor and texture.  It's tempting to eat it when it's warm, and that's fine, but the texture is better after the bread has cooled.

11.  Store the remaining dough in the refrigerator in your lidded (with a hole punched in the top)  container and use for up to 14 days. Every day your bread will improve in flavor. Cut off and shape more loaves as you need them.  When your dough is gone, don't clean the container.  Go ahead and mix another batch - the remaining bits of dough will contribute flavor to the next batch, much like a sourdough starter does!

Bread is best eaten the day it is baked. Leftover baked bread is best stored at room temperature, unwrapped. Simply place the cut side of the bread on plate or counter.  If your bread is gummy on the inside, try either increasing the amount of flour by 1/4 cup and/or increasing the baking time by 5-10 minutes.

Notes:
used 4 1/2 cups of white flour, 2 cups whole wheat, and 1 Tbsp sugar

VERY salty!

I didn't preheat the baking stone, and I can understand why that would be in the instructions. The bottom crust stayed soft.