Thursday, January 29, 2009
I took Benaiah into the restroom to change his diaper. I went to wash my hands and saw a Bum Genius diaper in the trash. I thought to myself, "Who would just throw one of these in the trash. Are they made of money? Maybe it was just too poopy and they decided not to deal with it." I even went out to talk to my friend, Chelsea, about it. She asked if I had rescued it out of the trash. I said no.
Later I was sitting in the Target parking lot (on the other side of town). Something was trying to come through my now much foggier brain. I couldn't find the binky. So, I looked in the diaper bag.
Only one diaper in there....one?...one?...I had two.....where is the other?
The realiziation washed over me like a splash from a mud puddle. I was the idiot who threw the pricy diaper in the trash. I was completely unaware of it at the time and even in retrospect I still did not remember the act.
I had to drive all the way back across town to retrieve the still-in-the-trash diaper.
Sing along folks....if I only had a brain.....
Monday, January 26, 2009
I thought wrong.
Humiliation is being in the downtown Eugene public library and being told you need to get to your children, "NOW!". Some of you may be thinking that these children were far away from me, they were not. I was bent down looking at some DVDs about 10 feet from the table in which they were supposed to be quietly looking at their knight books. HA-HA. Lambs don't listen, at least not completely. I hear the irritated voice of the library worker loudly asking my lambs if their mother was here, and I spoke in response. She snottily said that they were "having a little problem". Before I could breathe in enough air to choke down my frustration and embarrassment she said, for all the library to hear, "No, you need to be right with them."
I called them. They ignored me and kept fighting. I gathered up the lambs, finished checking out, and went to the van (admonishing them not to speak to me....for a while). After another breath in, we had a round of re-training.
I post this because it is funny and because we have (or will have) days when even if we are trying our hardest to train our children, to be patient, to be great moms, that there will still be times when our lambs are going to COMPLETELY IGNORE US and do what they want. That is sin nature.
SO, join me in a deep breath and a prayer that God keeps us sane (why, o why did I pray for patience this morning?).
Friday, January 23, 2009
I am armed for the battle with pre-portioned freezer meals (why,O why can we not eat all we want???). I will be exercising (mmmm...my favorite, sweat is icky). And I (knowing myself) have decided to announce the terrible event.
Thursday, January 22, 2009
Hmmm, I love the smell of frivolous stupidity in the morning....it is akin to cookies on a diet.
But I digress, in case anyone was wondering, we did not buy said dog food. It is a good thing too because we have found out that Samson has a taste for the finer things in life. Things that negate fancy Kangaroo dog food like the BOX OF DONUTS and 2 BAGS of tortillas (one corn, one wheat) which he downed while I was out on Tuesday, OR the leftover (from the babysitter) chocolate he ate (don't worry folks he is fine) on Wednesday.
But, yes, O yes, he needs special dog food for his "delicate" digestive system.
Tuesday, January 20, 2009
We had some re-training and then tried again. Nope, didn't work. The sheep still would not do his work. I had to call in the head farmer at work for reinforcement. The sheep then sat down quietly to do his math. (O, so if Daddy says it...then all is well.....fooey).
I gave the sheep a short break after the 4 hr math page. Sheep do not appreciate breaks....they actually make them feel entitled and sassy. The sheep did not want to come back to the table to work on his grammar. He wanted to throw more fits and yell.
This fit ended with the sheep at the top of a 20ft holly bush, crying for all the neighborhood to hear.
It is so awesome being the mother of the year!
Monday, January 19, 2009
Thursday, January 15, 2009
Wednesday, January 14, 2009
1/2 cup flour (this is not a mistake....trust the Ang)
1/4 tsp salt
Mix ingredients together in a large bowl in the order they were given. Add your extra/s if you so desire.
Extras: 1-2 cups of chocolate chips, or other type chips, or raisins, or chopped marachino cherries, or chopped nuts, or Reese's pieces, or M & M's, or mini-marshmellows. A combination would work nice.
Bake in a preheated 350 degree oven for 20-25 minutes in an 8" square pan.
Note-You can double this recipe and cook it in a 9 x 13. Add 5 minutes of baking time.
No, I did not make this recipe up myself, but I cannot remember where I found it either. It is tasty, so enjoy!
The other dark meat: Raccoon is making it to the table
By Lee Hill Kavanaugh Kansas City Star
He rolls into the parking lot of Leon's Thriftway in an old, maroon Impala with a trunk full of frozen meat. Raccoon — the other dark meat.
In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen raccoon carcasses are. How nicely they’re tucked up in their brown butcher paper. How they almost look like a trussed turkey … or something.
His loyal customers beam as they leave, thinking about the meal they'll soon be eating.
That is, as soon as the meat is thawed. Then brined. Soaked overnight. Parboiled for two hours. Slow-roasted or smoked or barbecued to perfection.
Raccoon, which made the first edition of The Joy of Cooking in 1931, is labor-intensive but well worth the time, aficionados say.
"Good things come to those who wait," says A. Reed, 86, who has been eating raccoon since she was a girl.
"This right here," she says, holding up a couple of brown packages tied with burlap string, “this is a great value. And really good eatin’. Best-kept secret around.”
Raccoons go for $3 to $7 — each, not per pound — and will feed about five adults. Four, if they’re really hungry.
Those who dine on raccoon meat sound the same refrain: It's good eatin'.
As long as you can get past the "ick" factor that it's a varmint, more often seen flattened on asphalt than featured on a restaurant menu. (One exception: French restaurant Le Fou Frog served raccoon about a dozen years ago, a waiter said.)
Eating varmints is even in vogue these days, at least in Britain. The New York Times reported last week that Brits are eating squirrels with wild abandon.
Here in Kansas City, you won't see many, if any, squirrel ads in the papers. But that's where Brownsberger was advertising his raccoons last week.
The meat isn’t USDA-inspected, and few state regulations apply, same as with deer and other game. No laws prevent trappers from selling raccoon carcasses.
As for diseases, raccoon rabies doesn't exist in Missouri, state conservation scientists say. It's an East Coast phenomenon. Parvo and distemper kill raccoons quickly but aren’t transferred to humans. Also, trappers are unlikely to sell meat from an animal that appears to be diseased.
"Raccoon meat is some of the healthiest meat you can eat," says Jeff Beringer, a furbearer resource biologist with the Missouri Department of Conservation.
"During grad school, my roommate and I ate 32 coons one winter. It was all free, and it was really good. If you think about being green and eating organically, raccoon meat is the ultimate organic food," with no steroids, no antibiotics, no growth hormones.
And when people eat wild meat, Beringer says, "it reminds the modernized society — people who usually eat food from a plastic wrapper — where food comes from.”
Statewide, consumption of raccoon meat can be tracked somewhat by how many raccoon pelts are harvested each year. In 2007, 118,166 pelts were sold.
But there are plenty more out there, Beringer says. The raccoon population "doubled in the '80s. There's more now than when Missouri was first settled."
He estimates there are about 20 raccoons per square mile of habitat.
In the wild, raccoons typically live five or six years. Populations that grow too dense can be decimated by disease, especially when temperatures drop, Beringer says.
"The animals huddle together, passing on the infections. In the winter, we sometimes have massive die-offs. If we can control the fluctuations in the populations by hunting and trapping, we can have healthier animals."
Fur trappers, who harvest most of the raccoons sold in Missouri, "try to kill as humanely as possible," says Beringer, a trapper himself. "It's part of the culture."
Pelts last year sold on average for about $17. They're used for coats and hats, and many are sold to Russia. But the conflict between Russia and Georgia severely cut into the fur-trading market, Beringer says. "Pelts will probably be less this year."
For the average person, who probably doesn't spend much time thinking how a steer or a pig or a chicken might meet its maker, raccoons may seem too cute to eat.
Until you try one.
At the Blue Springs home of Billy Washington, raccoon, fish, bison and deer are staples on his family’s table.
On this day, it's raccoon.
All night he has been soaking a carcass in a solution of salt and vinegar in a five-gallon bucket. Now he rinses the raccoon in his kitchen sink.
"Eating raccoon has never gone out of style. It's just hard to get unless you know somebody," he says as he carefully trims away the fat and the scent glands.
"My kids love eating game. They think eating deer and buffalo make you run faster and jump higher. My grandkids will just tear this one up, it'll be so good."
The meat is almost ready to be boiled, except for one thing: Although its head, innards and three paws have been removed, it still has one. That’s the law.
"They leave the paw on to prove it's not a cat or a dog," Washington says.
He cuts off the paw and drops the carcass into a stew pot, slices up a carrot, celery and onion, and sprinkles some seasoning into the water. Two and a half hours later, he transfers it to a Dutch oven. It looks a lot like chicken.
He bathes the raccoon with his own combination of barbecue sauces. Stuffs the cavity with canned sweet potatoes and pours the rest of the juice from the can over the breast.
"I follow the same tradition I watched when I was little. My uncle would cook 'em all day, saving the littlest coon for me," he says.
"If stores could sell coon, we’d run out of them. It's a long-hidden secret that they're so good."
After several hours, a delicious smell — roast beef? chicken? — drifts from the oven.
A mingling of garlic and onion and sweet-smelling spices.
And when Washington opens the lid, a tiny leg falls easily from the bone.
“See that? Tender as a mother’s love,” he says with a grin. “Good eatin’.”
And the taste?
Definitely not chicken.
Tuesday, January 13, 2009
Yep, that is exactly what they thought. I must be too lenient.
Then one my sheep found out that if you do not do all your schoolwork on the day you are supposed to do it, then you get to do it the next day PLUS your schoolwork from today.
I didn't know sheep could look so incredulous and angry.
Did you know that sheep cannot seem to read directions? Do you know that if you bring that to the sheep's attention that the sheep will inform you that, "Yes, I can read the directions. And I did the directions, but, the directions did not mean what they said."
The sheep now know that directions do mean what they say.
"Mommy, can I just not do schoolwork today", says the angry, incredulous sheep who has been working on his second page of math while making every whiney, annoying noise he can think of.
Monday, January 12, 2009
Sunday, January 11, 2009
Here is Chris at the Pool.
Ahhh! Aren't they dashing? When I was taking this picture I told them to say "Noone listens to Mommy!". This photo was taken after the "stair" incident. Well, if you cannot be good, at least be cute!
Well, we happened upon a bench and some stairs. The bench looked out onto an awesome view of crashing waves, upswept coniferous trees, and steep cliffs. The stairs went down to some rocky tidal pools near to the pounding surf. Guess which one Chris and the boys wanted to utilize????? Benaiah and I sat on the bench and glared at the rest of the clan as they shuffled on down with the dog in the lead (well, Nai didn't glare....so I guess it was just me, and I might add that it made absolutely no difference but to the contrary, I think that it actually encouraged them on!).
Saturday, January 10, 2009
This Thanksgiving there was a RACCOON slow cooking on the back porch of my Uncle's trailer. My Aunt insisted that it be cooked outdoors (One has to draw the line somewhere.). Do you know that sweet, adventrous man of mine ate some, graciously, and even commented positively on the taste?!
I had never been more impressed.
Friday, January 9, 2009
(Serves 3 hungry boys + one hungry Dad+one Mom who is trying to eat more vegtables than anything else)
2 packages of yakisoba noodles with their seasoning packets (they come altogether in one deal--you can find them near the tofu at Winco)
1/2 lb. (or less, if prefer...even none at all will work) of cooked chicken or steak (gnd meat doesn't work for this)
1 sliced grn pepper
1/2 a head of green cabbage, sliced thinly (1/2 or less in width works best)
3-4 sliced carrots (chop them up like you were going to stir-fry them)
oil to stir fry
Heat oil in large pot (not a wok....unless you have the type of heat source needed for a wok, like open flame), just enough oil to coat the bottom. Add veggies and quickly stir-fry to desired tenderness (I like my vegetables pretty crispy....but to each his own). Remove veggies from pot and set them to the side. Add a little more oil and the yakisoba noodles with a 1/4c. of water. Poke at the noodles to break them up. Add the seasoning packets and another 1/4c. of water. Stir. Add cooked veggies and cooked meat (could use tofu too). Serve immediately.
Any veggies that would be tasty in a stir-fry could be added to this. It is a great refrigerator cleaner!
There was also a hamster who escaped his cage and became (I assume) a cat snack and rabbit who now is filling his days being a stud bunny for a rabbitry (I am sure he is much happier in his new occupation then being my composting manure producer). O, yes, Chris was the purchaser of both of these animals as well. I made the mistake of being sick and falling asleep on the couch. Never fall asleep in a house full of boys and a man who thinks that he may be a new Noah and that our house is a 900 sqft ark.