My son is in his room right now. He is crying. We area cry-it-out family when it comes to bed time and naps. My son is such an easy baby. And that makes it so hard to hear him cry. I did check on him and make sure he was ok. He is ok. :)
I know a mom who slept in her daughters room until recently. She is going to be 2 in May. The house is silent while this child sleeps. I don't agree with that for my own children but if that works for her mom and dad...then ok. But is it more for the benefit of the baby or the parents? With a second child due in May, how will this rock everyones world?
I don't think I am a better mom because I let my child cry. But I do wonder how different these children will be as a result of these differences.
Tuesday, January 6, 2009
Saturday, October 18, 2008
Apple Pie recipe
Its that time of year. We have more apples than we know what to do with. So, I am baking and making apple everything. Here is a great apple pie recipe! I cheat and use pie crust from the dairy refrigeration section of the store. I like the Pillsbury kind. This is a recipe from "The Joy of Baking" (I think) that I like to use most often. There are simpler ones out there... but I like this one. And it always looks so good! I don't follow the rule of using certain apples. I like to use what ever is in season in our area. Crispy apples hold thier form better in a pie. Serve with some french vanilla ice cream and you are all set.
Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)
Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the pan to catch any apple juices.
Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
Set the pie on a baking pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.
Store at room temperature for 2 to 3 days.
ENJOY!
Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)
Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the pan to catch any apple juices.
Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
Set the pie on a baking pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.
Store at room temperature for 2 to 3 days.
ENJOY!
Thursday, September 25, 2008
missing: one childhood friendship
I have never been of fan of my childhood. I remember coming home from school in tears nearly everyday. Some days other kids were mean to me… but more often than not they simply ignored me. I was athletic… but I was still picked last for games in gym class or on the playground. Teachers even would pick on me or exclude me. I can’t say that there is a single reason for this. Rather, I see it as a group of things.
Back to the tears… I would cry and cry and cry alone in my room after school. I did not want my family to know that I was so sad. I can recall this beginning in the third grade. I told my sister about my feelings once… and she told me she was sure I had a friend. I am sure I did not. At least not what I thought a friend should have been like at that time. Loyal, constant, forgiving, and kind. I was desperate to find this friend. Occasionally I would experience this type of friendship from a classmate… but it was always fleeting.
When I transferred to a private school for high school I hoped and prayed I could have another chance and friendship. I was not very happy with the outcome. I did have a boyfriend or two in high school. For some reason my senior year my classmates were very mean to me. They would prank call me, I was left out of the yearbook almost entirely, excluded from social activities, and called names. Who does that??? I had friends but I can’t say they were close friends.
Well, then I was off to college. Another chance to find friendship. And I did. JI still considered myself ugly and had no confidence in my ability to do anything. But I had friendships and that was amazing to me. A few good friends whom I could talk to, hangout with, or even eat with… this was so wonderful and scary. I loved it.
Back to the tears… I would cry and cry and cry alone in my room after school. I did not want my family to know that I was so sad. I can recall this beginning in the third grade. I told my sister about my feelings once… and she told me she was sure I had a friend. I am sure I did not. At least not what I thought a friend should have been like at that time. Loyal, constant, forgiving, and kind. I was desperate to find this friend. Occasionally I would experience this type of friendship from a classmate… but it was always fleeting.
When I transferred to a private school for high school I hoped and prayed I could have another chance and friendship. I was not very happy with the outcome. I did have a boyfriend or two in high school. For some reason my senior year my classmates were very mean to me. They would prank call me, I was left out of the yearbook almost entirely, excluded from social activities, and called names. Who does that??? I had friends but I can’t say they were close friends.
Well, then I was off to college. Another chance to find friendship. And I did. JI still considered myself ugly and had no confidence in my ability to do anything. But I had friendships and that was amazing to me. A few good friends whom I could talk to, hangout with, or even eat with… this was so wonderful and scary. I loved it.
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