The Uniform

I started thinking recently about the idea of becoming emotionally attached to things.  For the most part, I don't view myself as someone who places a lot of emotional attachment to my possessions.  My home is filled with the things that I love, but not necessarily things that evoke great emotion.  The memories I have are in my heart and in my head.  They can't be taken away from me even when I sell an object or move to another home. I want to share a little story about an item that I realized in the past week may have some emotional attachment thrust upon it from my subconscious mind.  

In my basement sits a box labeled "mementos."  This box has made it's home in 5 attics or basements in the last 15 years (That's right, we have lived in 5 houses in our 15 years of marriage.  We have an old house obsession.  I don't believe there is a 12-step program for this kind of addiction! )  Right now I cannot even tell you what's in this box, except for one item: my sixth grade Optimist cheerleading uniform.  Before it had a home in this box, this uniform sat in another box in my parents' attic for over 8 years. 

On the surface this uniform really doesn't mean anything to me.  But I asked myself this week, "Why have I lugged this thing around all these years?"  Then I realized maybe it was because it was part of dream that never became a reality for me.  Ever since I was a little girl watching high school basketball games I wanted to be a cheerleader. In sixth grade I got the chance to cheer for the Optimist Basketball League. There were no tryouts.  Our uniforms were hand made by somebody's mom's friend.  There were no stunts or pyramids.  But I had fun.  So when 7th grade cheerleading tryouts rolled around I was ready.  I was going to be a "real" cheerleader.  Except I didn't get chosen.  I was determined to make the squad in 8th grade.  But I didn't get chosen then either.  After a failed attempt in 9th grade I resigned myself that I must not be cheerleader material. 

The story doesn't have a sad ending though.  When I didn't make the squad in 7th grade my parents suggested I join the swim club.  I enjoyed being in the water and enjoyed the competitive nature of racing.  Until then I had never played any sports except in gym class.  After my failed attempt in 8th grade I decided that I would try running cross country.  I found that I was good at it!  I have lots of endurance.  Maybe God was preparing me to be the mother of twin boys all these years later!  I enjoyed running and enjoyed the camaraderie of running as a group.  Today I still run and swim for fitness.  How many 35-year-olds do you see cheerleading for exercise?  Through disappointments I found a love for two activities I still enjoy today that I might not have otherwise found. 

So that brings me back to the box in the basement.  The next time I clean out the basement I am saying, "Adios" to that old uniform.  I don't need it and I am not attached to it.  Do you have anything in your home that is taking up space because you have consciously or subconsciously become emotionally attached to it?  Maybe it's time to say good-bye to holding the clutter in your home and hello to holding the memories in your heart. 

Mamma's Mealtime Mania

Whether you like to cook or not it is inevitable that you have to feed your family.  Luckily for me I enjoy cooking, trying new recipes, and spending time in the kitchen.  But that doesn't mean that mealtimes don't get crazy at my house.  I find that that last hour of the day before my husband gets off work is the witching hour.  I've discussed this with other moms and they agree.  Everyone is a little tired, grumpy and whiny.  And the kids might be, too!  So how do you get dinner ready during this crazy part of the day?


I have several weapons in my mealtime arsenal.  The first one is menu planning.  Please don't groan and say, "I don't have time for that."  Yes, it takes a few minutes to do this, but it is time well spent that will pay off and save you time in the long run.  You will be less stressed at mealtime because you already know what you are fixing.  Because you planned ahead you also know exactly what to buy at the grocery store so it makes that task easier and possibly less expensive because you aren't buying items you don't need or that will spoil before you use them.  As I am planning my menu I simultaneously make my grocery list.  I hang both lists on my fridge. 


I like to plan my menus for two weeks at a time.  I start by writing each day of the week vertically on a sheet of paper.  Then I look at my calendar and see what we have going on during those two weeks.  If I know that we will be eating at someone else's house, like we do a lot on Sundays, I write that in.  If I know we have a date night I right the word "out" on that day because I know I won't be cooking then. So after I have filled in all the days I don't have to prepare dinner I see what kind of  late afternoon and evening activities we have going on.  On days when we have playgroup or swim lessons that last until 5:00 I make sure I plan a crock pot meal, a meal of leftovers, or something that can be put in the oven and bake while we are gone.  On nights that are more leisurely, I plan meals that take a little longer to prepare.


For me the planning process involves looking through recipes I want to try, evaluating what's already in our pantry that we need to eat up, and assessing our schedule to determine how much time I will have to prepare the meals.  I make a stack of the recipes I plan to use or make a note on the menu of the cook book page number.  This way I am prepared and don't have to dig for the recipe or try to remember where I saw it.


The second weapon in my arsenal is choosing recipes that can be made at least partially ahead of time.  I find it much less stressful to be in the kitchen in the morning or early afternoon when the boys, for some reason, are better able to entertain themselves.  Sometimes this involves cooking like browning meat or making a sauce.  Many times it just involves prep work.  Examples are chopping vegetables or meat, making a salad, measuring spices, and getting all the pots and pans out I need and filling them with water, oil or spraying cooking spray. 


My third weapon is allowing my appliances to work for me so I don't have to.  The crock pot is the ultimate appliance that works so you don't have to.  Many recipes can be assembled the night before and refrigerated in the crock.  All you have to do it plug it in the next morning.  I also love my bread machine. Many times I use the dough setting on my machine.  I  make rolls, breadsticks, and loaves that are free form.  And of course the machine can do every bit of the work for you by baking the bread, too.  I  also use the delay setting on my oven.  I put the food in the oven before I leave the house and set the delay to turn on the oven at a certain time so the food is ready or has at least begun cooking when I get home.  This works especially well on items that don't have to be refrigerated like potatoes.  Use caution doing this with meat since it can't be kept unrefrigerated for too long.  Sometimes, if I am on a really tight margin, but can't leave food in the oven while I am away, I will set the delay so that the oven will preheat.  When I return home I can immediately put the food in a hot oven. 


As you know life doesn't always go as planned.  I view my menu as a guide.  I am flexible.  It is a rare week when I stringently stick to it.  Many times I will flip-flop what's served on which days because of things that come up.  When I have to rearrange recipes I try my best to take off one that uses ingredients that won't spoil before I have a chance to use them. I also have some go-to recipes.  These recipes use ingredients that I always have on hand and are quick to make.  Having these available is great for two reasons.  One is that I am  familiar with the recipe and can make it more quickly than an unfamiliar recipe. The other is that if I need to make an last minute adjustment in the menu I have something on hand I can substitute.


Having a plan sure beats the dinnertime doldrums.  My husband and I used to ask each other, "What do you want to eat?"  The other would respond , "I don't know.  What do you want?"  That could go on forever.  With a menu we don't question what we are having anymore.  And that my friends, is how is how we've gone from mealtime mania to super suppertime! 

Here is a favorite go-to recipe of mine:

Spicy Black Beans & Rice

from Better Homes & Gardens New Cookbook

Makes 4 main dish servings

1 medium-large onion, chopped 

4 cloves of garlic, minced

2 Tbsp olive or canola oil

1 15-oz can black beans, drained and rinsed

1 14 1/2-oz can Mexican style tomatoes

1/8 to 1/4 tsp ground red pepper

2 cups hot cooked brown rice (I use instant)

shredded cheese, optional

chopped cilantro, optional

1. Reserve a little bit of the onion to garnish the meal.  In a medium saucepan cook remaining onion and garlic in hot oil until tender but not brown.  Carefully stir in beans, undrained tomatoes and ground red pepper.  Bring to boiling; reduce heat.  Simmer uncovered for 15 minutes.

2. To serve mound rice on plate and make a well in center of rice.  Spoon bean mixture into wells.  If desired sprinkle with remaining onion, cheese and cilantro. 


Nutrition Facts (without cheese & cilantro): 280 calories; 8 g total fat (1 g sat fat); 0 mg cholesterol; 620mg sodium; 47 g carbohydrates; 7 g fiber; 11 g protein


I serve this with corn muffins and fresh or canned fruit for a complete meal.It can easily be doubled or tripled and freezes well.  Bon appetite!