Tag Archives: motherhood

What’s for Dinner Wednesday: Cranberry Chicken

23 Oct
plate of cranberry chicken and green beans

You can serve this over rice for a perfect combination of flavors!

ORIGINALLY POSTED NOVEMBER 6, 2011:

*To make this recipe in a lower fat version, we use I Can’t Believe It’s Not Butter instead of butter.* To make it Gluten Free, we use an all-purpose flour blend from Trader Joe’s.*

Since it’s a frost-on-the-ground type of morning here in New England, I thought I’d post one of my favorite fall meals for you. I have posted this on FB before, and I even saw a friend on Facebook post it last night for her followers as well. It’s on my list of meals to make for dinner this week myself. I just bought a bag of cranberries on my last shopping trip. With Thanksgiving coming, I will be posting a few different cranberry recipes in the coming weeks as well. This is a meal that my entire family enjoys and a meal I’ve made often for company and so far it has always gotten rave reviews. Enjoy!

CRANBERRY CHICKEN

INGREDIENTS

1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves, pounded (To feed five of us, plus at least one serving for leftovers, I generally thaw 15 frozen boneless, skinless chicken tenderloins and don’t pound them. I get them at Price Rite by the bag, for those who live near a Price Rite.)
1/4 cup butter or margarine
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
Dash ground nutmeg

cooked rice

Pan of cranberry chicken

DIRECTIONS
In a shallow dish, combine flour, salt and pepper. Dredge chicken. In a skillet melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. In the same skillet, add cranberries, water, brown sugar and nutmeg. Cook and stir until the cranberries burst (about 5 minutes.)

Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce.

Serve over rice. Yield 4-6 servings.

Elizabeth and Cranberry Chicken

Elizabeth was so proud of this dinner. She requested it and she made almost the entire thing herself, with very little help from Daddy!

Monday Musing: Celebrating the difference a year can make

21 Oct
This cake signified more to me than just a birthday cake.

This cake signified more to me than just a birthday cake.

Caroline is about to be 14.

Her birthday is next weekend, but we celebrated with our family this past weekend.

As I was thinking about her upcoming birthday, planning out my menu and thinking about a birthday cake, I was struck by the difference a year can make.

One year ago, for her 13th birthday, we were in a very different place. She hadn’t been feeling well for months, and she was really quite sick most of the time, but we weren’t sure why.

That birthday was a rough one. She’d been to the hospital just a week or so before. She was seeing so many doctors, having lots of testing and trying to go to school each day even though she was really not herself.

She was such a trooper, and it was an intense time for us as a family; very stressful and scary for a while there.

Just before Christmas last year, it was finally determined that it was the fat in foods that was making her so sick, each and every day.

We went to town, immediately revamping our menus from top to bottom, changing our diets to make as much of what we ate low fat or non fat, as much as possible; working hard to make her well again, and it worked. It took many months, literally, for her to begin to feel well more times than she didn’t, and it’s been many weeks since she’s felt sick now that we’ve got our eating habits down pat.

One year later, here we were again, ready to celebrate another one of her birthdays.

As I Googled “Low Fat Nutella Cakes” trying to find a fun, but low fat birthday cake for her celebration, it hit me how far she’s come and how well she is, and how healthy she looks, compared to last year.

I found a great recipe, different than the birthday cakes we used to make, but good for her and with just enough sweetness to make it delightful, and I made it this weekend.

To me, this cake signified more than just a birthday. To me, it stood for how far we’ve come as a family over the past year, and specifically how well she is. In my mind, I was celebrating the difference that a year has made in her life, and in the life of our family. Last year we were in such a dark place at this time and this year, everyone is healthy and happy.

I take nothing for granted, and I celebrate every blessing. This weekend was a bigger celebration than just a 14th birthday, at least for me. So as I share this cake recipe with you, a healthy, low fat recipe from Turntablekitchen.com, know that it signifies so much more than just a cake recipe. I’m sharing with you a piece of our celebration of good health, happiness, and blessings.

Happy 14th Birthday Caroline! What a difference a year makes!

Happy 14th Birthday Caroline! What a difference a year makes!

Here is the recipe, just as it appears on Turntable Kitchen. Thanks to them for sharing a recipe that was healthy and delicious!

**Pay attention to the recipe, as the ingredients need to be mixed in a certain order, different than the way they are listed. For our own purposes, we used I Can’t Believe It’s Not Butter, and 1/3 less fat cream cheese. Using the low fat cream cheese meant we needed to add a bit more confectioner’s sugar to the top frosting, to make it sweet enough, and about a teaspoon of vanilla, to taste.

Banana Cake with Nutella and Cream Cheese Frosting

*serves 6-8

 For the cake:

 1 1/4 cup of all-purpose flour

1 1/4 cup of whole wheat flour

1 teaspoon of vanilla extract

1 tablespoon baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup white sugar

3/4 cup light brown sugar

2 eggs

4 ripe bananas, mashed

2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella

1/2 cup of powdered sugar

3 1/2 ounces of cream cheese, at room temperature

1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar

3 1/2 ounces of cream cheese, at room temperature

1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.

2. Sift the flours, baking soda and salt into a small bowl and set aside.

3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.

4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.

5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.

6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.

7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.GLbbjQCw.dpuf

Banana Cake with Nutella and Cream Cheese Frosting
*serves 6-8

For the cake:

1 1/4 cup of all-purpose flour
1 1/4 cup of whole wheat flour
1 teaspoon of vanilla extract
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella
1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.
2. Sift the flours, baking soda and salt into a small bowl and set aside.
3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.
4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.
5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.
6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.
7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.6Elj5jvc.dpuf

Banana Cake with Nutella and Cream Cheese Frosting
*serves 6-8

For the cake:

1 1/4 cup of all-purpose flour
1 1/4 cup of whole wheat flour
1 teaspoon of vanilla extract
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella
1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.
2. Sift the flours, baking soda and salt into a small bowl and set aside.
3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.
4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.
5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.
6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.
7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.6Elj5jvc.dpuf

Banana Cake with Nutella and Cream Cheese Frosting
*serves 6-8

For the cake:

1 1/4 cup of all-purpose flour
1 1/4 cup of whole wheat flour
1 teaspoon of vanilla extract
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

For the Nutella frosting:

3 heaping tablespoons of Nutella
1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

For the cream cheese frosting:

1/2 cup of powdered sugar
3 1/2 ounces of cream cheese, at room temperature
1/4 cup of butter

1. Preheat your oven to 350 degrees F. Butter two 8-inch round cake pans and dust them with flour.
2. Sift the flours, baking soda and salt into a small bowl and set aside.
3. Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Beat in the eggs until incorporated. Next, add the mashed bananas, vanilla and buttermilk. Beat until incorporated. Add about half of the flour mixture and beat until combined. Add the rest of the flour mixture and beat until just incorporated.
4. Evenly divide the batter between the two cake pans and bake for about 30 minutes (until a toothpick inserted into the center comes out clean). Cool the cake layers to room temperature.
5. To prepare the Nutella frosting, combine all of the ingredients in the bowl of a stand mixer and beat until fluffy. Set aside.
6. Repeat step five (omitting the Nutella) to make the cream cheese frosting.
7. To assemble: place one cake layer flat side up on a serving platter. Frost evenly with the Nutella frosting. Top with the second cake layer. Spread the cream cheese frosting evenly over the top.

– See more at: http://www.turntablekitchen.com/2011/11/banana-cake-with-nutella-and-cream-cheese-frosting/#sthash.6Elj5jvc.dpuf

Monday Musings: Remembering our summer

16 Sep
Even though it's not officially over, it's over.

Even though it’s not officially over, it’s over.

I know.

You’re going to say, “But it’s not over yet! It’s not over til it’s officially over!”

It’s over.

Finished. Done.

Gone, but luckily, not forgotten.

In fact, we spend lots of time thinking about, talking about and remembering all of the fun times we had this summer, thanks to a great new tradition that I started last summer: The Summer Time Line.

If you’re a longtime reader, you might remember when I wrote about last year’s summer time line. I wasn’t sure how it would work out, but it worked out great! And, even better, when we were all done reminiscing about our summer, we used all of the photos and labels to make a great summer scrapbook of memories. It was fantastic.

And we left room for this summer’s memories in that book!

So guess what?

This summer, starting on the last day of school, we began our summer time line for 2013.

On the last day in June, I put my plan back into action. While they were at school I ran out and got what I needed: a roll of doodle paper at Christmas Tree Shop, just like last year, and then I thought long and hard about how I’d utilized my labels last year for our scrapbook. I decided to go to our local learning store and pick up some bulletin board edging with all of their favorite colors to use for my actual line, and some name tags with peel-off backing for my labels. Those served two purposes: 1) they were prettier than the post-it note type of labels I did last year and 2) when it comes time to put them into the scrapbook we can just peel off the backing and stick them on the pages with the photos. Right now they are on the time line with tape. As an added bonus, the bulletin board edging is double-sided, so I can use strips of it from the same bag if I do it next year, just using the other design on the flip side.

Once again this summer, our time line is full of great memories.

Once again this summer, our time line is full of great memories.

When the kids walked in from school, they saw the blank canvas taped up on the wall, labeled Summer Memories 2013. I hadn’t told them I had planned to do it again this year and I wasn’t sure what their reaction would be.

“Oh yay! We’re doing that again,” one of them called out as they were halfway up the stairs.

I’d started the time line myself with one label: The Last Day of School. The last day kicks off our first day of summer.

And then it began. Every so often we would write up the labels, and when I could, a few times over the summer, I’d print out my wallet-sized photos. This year I was more liberal about printing out photos, knowing ahead of time that we were making a scrapbook. At one point I was kind of stuck because I didn’t have a printer for a short time. Once I got a new one, I was back on track.

Last year the time line stretched around the corner of the wall from the living room into the dining room. This year it went that same way and then by mid-August we were out of space again. So, we added a new strip of paper onto the opposite dining room wall with more bulletin board edging across it and printed out the rest of our photos from August and Labor Day weekend and week.

This year we spread onto a third wall with our summer memories.

This year we spread onto a third wall with our summer memories.

With that, our time line is done.

And now, as the air gets just a little crisper this week, and the sun sets just a little earlier each day, we look all around us at the memories we made this summer.

Soon, but not too soon, we’ll take the time line down and add the pages to our scrapbook from last year.

Maybe in the fall. Or before Thanksgiving.

Definitely before Christmas cards arrive.

But for now, we’re just content to remember what a great, great summer 2013 was and how lucky we are to have our memories.

The first two weeks of August filled one whole wall of our time line.

The first two weeks of August filled one whole wall of our time line.

A Once-a-Year Dessert: Plum Crunch

9 Sep

I try to convince myself that if I could have this dessert more than once a year, it would not be as special. I’m not quite convinced yet.

Originally Posted September 14, 2012.

Reposting this recipe today, September 9, 2013, in honor of my mom’s birthday!

Happy Birthday Mom!

You know how little kids say they wish it were Christmas every day, or their birthday every day? Isn’t our answer that if it were every day, then it wouldn’t be special when we had it, that it has to be once a year or it wouldn’t mean as much?

Right.

I wish I could have Plum Crunch every day.

Well, if not every day, then at least more than the once-a-year that I do have it.

I know, then it wouldn’t be special, yaddah, yaddah, yaddah…

I get it.

Sigh…..

Why, you ask, do we only have this once a year?

I’m sure you were asking. Somewhere, someone is asking right now.

It’s because it uses a particular kind of plum, not just any plum, an Italian Prune Plum, these little half-sized plums that are available in our stores just in the fall. Really, just in September.

As a kid, I remember having them for my school lunch snacks in the fall. They’re just so cute. Cuter than the plums you get all the rest of the time. And they make this recipe SO delicious. My mom made it every fall and she and I love it more than anyone in our family, hands down.

I actually had a little thrill when I gave my kids these plums for the first time, as it brought back memories of eating them myself as a kid. I love passing those types of memories and traditions down to my own kids as well.

Top it with ice cream….even more deliciousness…

Now I will say, I’ve never tried this Plum Crunch with any other kind of plum, but I just assume it won’t be the same because otherwise the recipe would say you could use any plums and eat it any time.

So before the window has shut for you to try this recipe I am sharing it with you today.

Quick, run out and get your plums so you can try it this weekend!

PLUM CRUNCH
INGREDIENTS

3 cups halved and pitted Italian Prune Plums (about 18 but I always buy extra in case one is bad or in case my kids want to eat some out of the dish.)

3 TBL brown sugar
3 TBL sugar
1/4 tsp. nutmeg

Topping:

1 egg well beaten
1 cup flour
1 cup sugar
1/2 to 3/4 cup oatmeal
1 tsp. baking powder
1/4 tsp. salt

1/2 cup melted margarine

This recipe is so simple, we always have everything in the house to make it, except for the plums.

DIRECTIONS

Spray 9×13 baking dish with no stick spray.

Put prepared plums cut side up on the bottom of the pan.

Mix the two sugars and the nutmeg together and sprinkle over fruit.

Beat the egg in a bowl, then add the dry ingredients together.

Mix til crumbly. Sprinkle over plums.

Pour melted butter over all.

Bake in 375 degree oven for 35 minutes.

Serve warm with ice cream.

Fun Friday: Spanish Flan

23 Aug
Subliminal message for me.

Subliminal message for me.

Elizabeth wanted me to make flan.

Really badly.

She saw flan featured on “Sabrina The Teenage Witch,” and figured if it was so great on the show, enough that an entire episode was devoted to it, then it must be so great in real life too.

I had to make it.

She even found me a lower-fat recipe so that we could make one that everyone in our family could try.

We bought the key ingredients.

They sat on our counter for weeks.

I kept forgetting.

It’s not like I don’t ever do *anything* around here.

So I finally told her to get a piece of paper and write me a note and leave it on the table for the next day, a Friday.

I think instead of a note, I got a reminder poster. It was easily a 9×12 piece of paper.

But it worked, I remembered.

How could I forget, with a note like that?

That next day we set to work, making our flan. I personally LOVE flan. I love anything flan-like. Puddings, custards, things like that. Love them.

So I was very excited to try this out.

Recipe or science experiment? Both!

Recipe or science experiment? Both!

The recipe was easy enough to follow and it was one of those that was like a science experiment. I love that too. The sugar had to be cooked on the stove until it turned a light caramel color and liquified. The kids had never seen that before. It was neat to see and to show them.

The other very cool thing about this recipe was that you cook the flan “right side up” but you serve it upside down.

Once the sugar was liquified, Elizabeth poured it into a pie plate and it hardened right away, which was also very cool. (Cool to see, but hot to the touch, which we learned the hard way.)

She mixed the rest of the ingredients, poured them on top of the hardened sugar and then it was ready to bake for one hour.

Elizabeth was very excited that we were finally making her requested recipe.

Elizabeth was very excited that we were finally making her requested recipe.

Although the prep is relatively quick, the cooking and cooling parts in order to get to the eating part take some time.

While the flan cooked we ate our lunch, and while it cooled, we went and ran some errands. We came back hungry, perfect timing for trying out our new dessert.

I had a little bit of trouble getting the flan out of the pan. Although it was cool and we’d flipped it upside down, it wasn’t coming out. However, using a technique only known to soon-to-be-fifth-graders apparently, Elizabeth banged on the bottom of the baking dish which was now facing bottom up, and out it slid.

“See Mom? I told you that would work. I told you to do it my way,” she said.

This is how our flan looked when it came out of the oven, before we flipped it over.

This is how our flan looked when it came out of the oven, before we flipped it over.

I’m a big “I told you so” person too, so I can’t disagree. She did, in fact, state that I should try banging on the bottom of the dish.

We thoroughly enjoyed our afternoon snack. We had both Cool Whip and Whipped Cream available for topping off the flan, since some people like one or the other. I had to restrain myself from having more than one piece. I was trying to lead by example, but I really wanted at least two slices. I had to walk away. Literally.

Before I share the recipe that Elizabeth found with you, I have to share one more funny tidbit. The girls had recently seen the movie “Napoleon Dynamite,” which is a really silly movie, but the kids got a kick out of it. In this very silly movie there is a character named Lafonda. Having just seen the movie, Elizabeth decided she would actually name her Spanish Flan.

The name she chose: Laflanda.

And now, without further ado, here is the recipe she found for Spanish Flan, on one of our favorite sites: Allrecipes.com.

Our finished product, Elizabeth's special request: Spanish Flan.

Our finished product, Elizabeth’s special request: Spanish Flan aka Laflanda.

Ingredients
(From Allrecipes.com)

Recipe makes 1 – 9 inch round
  • 1 cup white sugar

  • 3 eggs

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (12 fluid ounce) can evaporated milk

  • 1 tablespoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 60 minutes. Let cool completely.
  5. To serve, carefully invert on serving plate with edges when completely cool.

What’s for Dinner Wednesday: Fajita Quesadillas

10 Jul
Fajita Quesadilla veggies

I love the look of fresh vegetables when they’re mixed up and cooking!

ORIGINALLY POSTED JANUARY 25, 2012:

Today’s recipe is again, one that I did not grow up with! Imagine that, four recipes in two days, and not one of them was from my childhood! This recipe is a combination of recipes from two different people and it makes a great meal or an appetizer for a football game.

We actually had never had quesadillas at our house until about four years ago or so. Elizabeth had a friend at preschool whose house we used to go to for playdates often. My friend Jody used to make cheese quesadillas a lot when we went over for playdates. (In fact, this past fall I featured my friend Jody’s Butternut Squash Soup, which was also a playdate lunch. And just so you know, my traditional playdate lunch at my house is mac & cheese from a box with chicken nuggets. we were spoiled at Jody’s!)

Anyway….we started making quesadillas at our house on a regular basis. You can put anything in them so we’ve done just cheese, chicken and cheese, tomato/chicken/cheese, peppers/beef and cheese, and we’ve done bbq chicken/onion/cheese. However, on New Year’s Eve this year my sister in law Jessica made us Fajita Quesadillas which had all kinds of peppers, mushrooms, onions and cheese, and they were so fabulous!! We had to try them at home. So last week, we had them.

Cook up some chicken tenders first. Then shred or dice the cooked chicken.

My sister in law and I are both lucky because we both live near an Aldi’s and you can get everything you need for your Fajita Quesadillas at Aldi’s.  The ingredients vary, depending what you’d like in your quesadillas. You need soft flour tortillas, we use the large ones.

This is another meal where I pull out some frozen chicken tenders, so convenient! Cook them up if you’d like chicken in your quesadillas.

While your chicken is cooking, grate a bowl full of cheddar cheese (a block of cheese is usually plenty.) Slice up your veggies and cook them on top of the stove.

We use a countertop griddle to make our quesadillas two at a time.

Once you’ve got your ingredients pre-cooked, you’re ready to begin the last step. Butter your soft flour tortillas on one side and lay it on the griddle, in a frying pan, or use a Quesadilla Maker (which we do actually have also, but we prefer the griddle most of the time because we can make two at a time.)

Butter one side of the top flour tortilla and place it on top of the others on the griddle and flip (we have a big metal spatula for flipping!)

Once both sides are golden brown and the cheese inside is melted, you’re ready to cut your quesadillas into triangles and eat them!

finished quesadillas

Once the quesadillas are golden brown, cut them into triangles and eat!

Monday Musings: Change is good.

17 Jun
Time marches on.

Time marches on.

This time of year is a hectic one for those of us who work in schools, and as an education reporter, June is by far one of the most hectic times of all. However, one of the things I enjoy about June in particular, is the fact that I am asked to cover many types of graduations, moving up, moving on and farewell celebrations.

In the past ten days or so, I was blessed to witness a fifth and sixth grade farewell, a preschool graduation, a fifth-grade farewell, a middle school honors night and two high school graduations. At each one I really had no connection to any of the people being honored and yet I had goosebumps at every event, and felt my eyes well up on more than one occasion.

For you see, at each event, as I watch the parents and the students enjoying their special moments,  I am reminded of my own family and of my own life as a parent.

I am reminded that no matter how hard we try, how hard we hope and pray that time will slow down and maybe even stop for a bit, that life marches on and every day, every beginning and every end of the school year, brings forth change of some kind.

And I try to remind myself that change is good, that these are celebrations and happy times.

Each day as I watch my oldest walk out the door to the school bus, I can still see her on the very first day of kindergarten, getting onto that bus in her little sandals, with her backpack on her shoulders. As I sat at the middle school honors night last week, I watched the students who will be leaving middle school for high school and realized that next year that will be her.

Where does the time go?

I think I sang “Six Little Ducks Went out to Play”  the loudest at the preschool graduation last week, as I thought of my baby, going into third grade next year. Wasn’t it just yesterday that we were at her preschool graduation? Weren’t we just singing that song for each one of them at their own special preschool ceremonies?

I watched this year’s fifth-graders say farewell to their elementary school last week, it struck me that my middle daughter is going to be there in a blink as she moves onto fifth grade next fall. I am thankful that our school goes up to sixth grade for elementary school because I know I won’t be ready for her to say goodbye to elementary school just yet when next June rolls around.

I need more time.

But it is the high school graduations each, that hit me like a ton of bricks every year. We are moving so quickly towards that goal and I sit there every year thinking that soon this will be us. That soon these will be our daughters graduating high school and then college.

My dad recently told me that my college graduation was “one of those moments” that is forever burned in his brain. The sight of me walking with all the other grads into the ceremony is one he said he’ll never forget.

I don’t know if I can wrap my head the fact that these types of milestones will soon be our own. I don’t know if I can stand it.

But as I listened to each of the graduation speakers this weekend, both students and dignitaries, the resounding theme to each of them was change.

And how change is inevitable, but that change is good.

And so, as another graduation season comes to a close, all I can do is take their word for it.

Fun Friday: “Cook-A-Doodle-Doo!” A story and an activity for you!

14 Jun
This is a great summer read for you and your family!

This is a great summer read for you and your family!

It’s strawberry season!

Strawberries are one of my all-time favorite fruits no matter what time of year, but in the summertime they are extra delicious! I love to pick them, cook with them and to eat them!

Strawberries are great whether cooked or fresh, and of course, there is nothing like a great Strawberry Shortcake to top off any summer meal!

Last year, my friend Sue brought a book over to my house called “Cook-A-Doodle-Doo!” and it’s a perfect story for this time of year. The story is by Janet Stevens and Susan Stevens Crummel and is illustrated by Janet Stevens.

In the story, the rooster is on a mission to find something better to eat than chicken feed. He enlists the help of several of his animal friends to cook his granny’s Magnificent Strawberry Shortcake.

Through many twists and turns in the kitchen, the group, who is new to cooking and baking, maneuvers through the recipe’s instructions, learning the true meaning behind such things as beating eggs and cutting butter.

One thing that I love about the story is the fact that in the margins of the pages these terms are explained for the young readers so that they can understand more about the ingredients and how they are used. As cute and humorous as the story is, it’s a learning experience for the reader as well.

But the best part of all? At the end of this fabulous story is the recipe for Rooster’s “Great-Granny’s Magnificent Strawberry Shortcake” and it’s a perfect way to end the story, by baking together with the kids, and of course, by eating the fruits of your labor!

I won’t give away the rest of the story, nor will I give away the recipe here. I hope that you’ll gather your family, your ingredients, and get a hold of “Cook-A-Doodle-Doo!” so that you can enjoy some good times in the kitchen this summer!

Monday Musings: The Making of a 50 States Bedroom

20 May
Alex's project had gone viral.

Alex’s project had gone viral.

Last April we began renovations on our house that would allow each daughter to have their own bedroom for the first time ever. Choosing colors and themes and decor became the topic of many a conversation.

So the day Alexandra came out of her room and announced that when it was her turn for a new room, she wanted a 50 States Bedroom you might think we wouldn’t be shocked, but we were. For months she’d been saying she wanted purple walls and a horse-themed room. Now, she wanted ocean-blue walls and a cross-country theme. According to my mother-in-law, the two had concocted the new theme for her room over the phone one day and Alex was sold on the idea.

Once we knew this new room theme was a keeper, I told Alex I would put a request for postcards from all of the states out to my friends and family on Facebook and see what we could collect that way first. Whatever we couldn’t get, we’d find another way of getting them. The postcards would later be used as a border around her room after the blue paint went on the walls.

I put the request out in mid-March, right around her birthday, explaining the 50 States Bedroom idea. Once I did, the postcards started rolling in. The first week or so she was receiving handfuls a day. My father-in-law, on his end, put out a request to all of his friends and family around the country as well, and stated that her birthday was coming up, too. It was so much fun receiving postcards that said, “Your grandpa wanted us to wish you a Happy Birthday from North Carolina,” or whatever state the cards were coming from. In years to come, when Alex looks at the messages on the cards, she’ll read things like, “I went to high school with your daddy,” “I went to the White House with your sister,” or “Vermont has great maple syrup,” and many other fun and exciting messages from all over the country. One cousin sent us 27 postcards from a cross-country trip she’d taken years ago. Her personal collection was now Alex’s. That gesture from a cousin we had never met, meant so much to us.

We received over 14 feet of postcards from all over the world to be used in Alex's new room.

We received over 14 feet of postcards from all over the world to be used in Alex’s new room.

Before we knew it, we had received over 150 postcards literally from all over the world. Postcards came in from the east coast, west coast, London, Canada, St. Maarten and Alaska. It was amazing. We all looked forward to the arrival of the mail each and every day. I did my best to go on Facebook often and thank those who sent or requested postcards, and I’d give an update of what we had gotten so far and what we were still missing. By April vacation week we were down to just nine states left and we were ready to empty out, clean out and paint the room over the week. Alex and her daddy went to the store and she picked out the color of paint that she wanted, and the process began.

I had forgotten that underneath the "little kid" border was the baby border we'd hand stamped on the walls before Caroline was born.

I had forgotten that underneath the “little kid” border was the baby border we’d hand stamped on the walls before Caroline was born.

It was a little sad, I must say, when Don began scraping away at the border we put up in 2005, only to discover the border of Snoopy and Woodstock that we had hand-stamped in 1999 as we prepared for the birth of our first baby. When all of the wallpaper border was down, and the stamped art remained, there was a small lump in my throat, and a part of me wanted to say, “No! Let’s just keep this! Let’s go back.”

But I know, you can’t ever go back.

So the new paint color went on the walls over the nursery yellow and the pink and blue border, over years of picture holes and sticky tape marks, making the room look fresh and new with the great color that Alex had picked out. In two days’ time Don had transformed the room to a big girl room, and we moved the furniture back in, setting it up in a new layout.

As the postcard mail began to trickle down and we had just a few states left, I took the whole lot of them to our local learning store, Lakeshore Learning Store, to be laminated. We also laminated some maps that she wanted in her room as well. We had a Rhode Island map which has hung in our basement for years, that she wanted on her wall. She particularly likes the fact that it has the dates 2006-2007 on it and she points it out to whoever comes into the room. We had a world map in one of the kids’ rooms that was not being used, and I ordered a special US map from the Highlights Magazine “Which Way USA” club, that we had now enrolled her in. The laminated postcards stretched from our sliding glass door in our dining room to the coffee table in our living room, about 14 feet in length and about two feet across.

I found this cool project in Family Fun magazine, that I just had to replicate for Alex's walls.

I found this cool project in FamilyFun magazine, that I just had to replicate for Alex’s walls.

I went to Hobby Lobby one afternoon and found huge letters that were on sale for half off: N, S, E, W in pink and blue sparkly colors and Don put them up on her walls, using a compass so that they were really placed accurately pointing North, South, East and West. I found a cool project in FamilyFun Magazine while sitting in the doctor’s waiting room one day, and I had to replicate it on her wall. I knew the perfect spot. Alex noticed a blanket in the trunk my car that I’d made for the kids years ago, a 50 States blanket with a map of the country on it. We washed it and brought it up to her room and placed it at the bottom of her bed, which was still awaiting a back-ordered, horse-themed “bed in a bag” set. She found a globe at the book store, and used some gift money to purchase it. The room was coming together in our minds, and on the walls, piece by piece.

Finally, it was time. I took the huge roll of postcards and began cutting them apart. I filled an entire wicker basket with them. I found some double sided foam tape at Walmart, specifically designed to keep the paint on the walls in tact, and Caroline and I placed little pieces in the center of each laminated card, being careful not to cover the messages on the cards if at all possible. And then, on Mother’s Day afternoon, I began placing each one on the wall.

As I did this, I was struck by the awesomeness of this whole project, from the idea itself to the connections it has given Alex to our family, our friends, our past and our present. The postcards have special stamps on them, special postmarks, and special messages. They are priceless and yet the cost of them was so minimal.

My version of the Family Fun project, with postcards to match.

Adjacent to the North Wall is my version of the FamilyFun project, with postcards to match.

Alex has decided that the South Wall over her bed will show maps of two "featured states" as she receives them from the "Which Way USA" program through Highlights Magazine.

Alex has decided that the South Wall over her bed will show maps of two “featured states” as she receives them from the “Which Way USA” program through Highlights Magazine.

And so, as I finish up this blog post and I show you the photos of the finished walls, I want to say thank you to everyone. Thanks for sending Alex her postcards, for spreading the word to your families and friends all over the country and the world, and thank you for taking the time to make a little girl’s day, every day. On the night that the walls were finished, she walked into her room, looked up at the walls, and she slowly turned around and around. The look of amazement on her face was one I will never forget.

And I more than appreciate it.

Thank You.

The East wall houses her Rhode Island map and its coordinating RI postcards.

The East Wall houses her Rhode Island map and its coordinating RI postcards.

The West Wall is over the back of her door and over her closet. The wall over the door houses her Texas postcards and her Cowgirl sign.

The West Wall is over the back of her door and over her closet. The wall over the door houses her Texas postcards and her Cowgirl sign.

Monday Musings: A perfect day for a perfect little girl

6 May
Alexandra had a perfect day for her First Communion on Saturday.

Alexandra had a perfect day for her First Communion on Saturday.

Saturday was our last First Communion. It was a special day for Alexandra, our youngest daughter, the baby of our family.

First Communion is a special day, a rite of passage for those who are Catholic and it’s always an exciting occasion. This time though, knowing it was our last one, it made it seem all the more special, all the more exciting, and for me, a little bit sad that it was our last.

Having three daughters, we do a lot of handing down of items from clothes to shoes to backpacks, from sisters and cousins, but we opted not to hand down First Communion dresses.

After shopping with Caroline for her dress six years ago, I realized it was equivalent to shopping for a prom dress or a wedding gown, in that everyone has their own personalities, likes and tastes, and their dresses reflect those things. Caroline’s dress was so pretty and very “her.”

When it came time for Elizabeth to get her dress, it was so polar opposite of what Caroline had chosen, and it was clearly very much reflective of her personality and style. Gorgeous, and so very “her.”

This time around, shopping for Alexandra’s dress was the same experience. The dress she ultimately chose was so her, even the photographer who did her pictures prior to the event remarked that the dress suited her sweet personality perfectly.

We did our best to keep the experience equal for all three. They all got to go shopping with myself and my mom for their dresses, going out to breakfast first. Having that one-on-one time was an exciting thing that they all looked forward to as their shopping day arrived.

Giving Alexandra her special First Communion bracelet, a tradition we started with Caroline.

Giving Alexandra her special First Communion bracelet, a tradition we started with Caroline.

We also tried to create some special traditions that would go for each of them: they each wore the same head piece, a gift from their godmother. They wore the same shoes, a pair of “high heels” that clicked on the floor when they walked, which is a special sound when you’re in second grade. They each wore a necklace from their great-grandmother, picked out by her for each of them, many years ago, before she died and long before they’d be making their First Communions, and we got them each a special bracelet from us to wear that day as well that had beads of their own favorite color mixed in with the pearls.

So when I came across a unique idea for a cake, I thought right away that Alexandra would love it. It was made out of chocolate cupcakes frosted in white, and it formed the shape of a dress. I think in the photo it might’ve been designed as a wedding dress, but to me it screamed First Communion and it was *so* very Alexandra.

It was perfect.

And yet, I almost didn’t do it.

Not because I’d have to cancel the bakery cake I’d already ordered and paid for, not because I’d have to add in baking a double batch of cupcakes and a double batch of frosting to my already hectic list of things to do for the event, and not even because I didn’t think I was capable of making it look like the picture, although I had my doubts there.

I almost didn’t do it because I didn’t do it for the other two. I instantly felt guilty for doing something so unique and special for her that I had not done for them.

But, I couldn’t get the dress cupcake cake out of my head. She’d love it. I knew she would. She loves chocolate and she loves buttercream frosting, which the bakery cake would not have. In fact, the bakery cake would have the kind of frosting that no one in our house likes. But overall, she’d love that the cake was shaped like her dress.

It took me up until the week before the event to decide that I was going to do something for her that I hadn’t done for them. I let them in on my secret, making it a surprise from all of us, not to be told to her or shown to her until that very moment that we took the lid off the box.

Alexandra's favorite part of her day: the cake. That answer made *my* day.

The surprise cupcake cake, shaped like a First Communion dress.

I instantly felt better. I was excited, they were excited and the guilt was gone. I canceled the bakery cake. I planned out how and when I’d bake the cupcakes (day before) and frost them (fifteen minutes before serving them, since I had no place to store that many frosted cupcakes).

And I have to say, I’m so glad I did it.

Alexandra loved the surprise, and she loved her cake. It wasn’t perfectly like the photo I’d seen, but it was perfect to her, and to me.

At the end of the day, my mother-in-law asked her if she had a good day (she did) and what her favorite part of the day was.

I waited, hiding off to one side in the kitchen, to see what her answer would be.

A list of possible answers ran through my head, thinking like a second grader: the dress, the gifts, the party, the ceremony….what would it be?

Her answer: The Cake.

I almost cried. I literally ran out of the kitchen and hugged her, I was so happy. I think I actually startled her.

As parents of multiple children we work SO hard to keep everything as equal as we can. To them, they may think one gets more than another somehow, or one never gets anything, but we know in our hearts and minds that we work very, very hard to try to offer the same opportunities and traditions and memories to each of them. I never wanted to be the kind of parent who gave their all to their first and nothing to their last. I work sometimes to exhaustion to make that not happen here. It keeps me up some nights.

But this one time, I took a risk and did something for one that I hadn’t done for the others. I knew that had I found a cake that one of them would just love, at the time of their Communions that I would have done it for them. And I know now, that I have “one in the bank,” if I find something unique in the future that is perfect for them, I can do it guilt free, knowing I already did this for Alexandra.

It’s not about keeping score, and I know that, but it was a big deal for me to do this, and not do *exactly* what I did for them.

Instead, it’s about creating traditions and making memories, and making things special for each of them, just as their dresses are special for each of them. There’s something to be said for being sure that their events are not cookie-cutter copies of their sisters’ events also, that we take the time to make sure their memories are theirs alone as well as being full of shared traditions.

It’s a fine line, but this weekend, I think it we hit a home run.

Celebrating Alexandra's First Communion, our last celebration of this kind.

Celebrating Alexandra’s First Communion, our last celebration of this kind.