About This Blog
Welcome to my blog. I'm Anne-Marie Nichols, a 40-something WAHM to Nathan, 6, and Lucie, 3. I've been married 12 years to their dad Paul, a scientist. When I'm not doing the mommy thing, I'm a freelance writer, and vice president of the board of directors for a Colorado public charter school. In my spare time I like to sleep, eat, read, and decorate cakes.
I created this online journal to share some entertaining and insightful stories from my own experiences as a writer, domestic engineer, and mom. I encourage you to share this blog with your friends, and hopefully it will spark some lively discussions on issues we can all relate to. Enjoy!
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Dec 3 2008
Chef mom
I'm not a craftsy person. After four years of art school, I'm done with paint, markers, glue, colored paper, and that artsy-fartsy stuff. In fact, I haven't seriously painted or drawn anything since 1987 after spending much of my childhood at a potter's wheel or canvas. I think it was the four plus years of doing "art on demand" that completely used up any artistic talent I may have had. Instead, I turned to writing and cooking (and later blogging) as my creative outlets.
However, when you have kids there is peer pressure from other moms and teachers to do crafts. They think doing crafts with your kids means you're spending quality time with them. While I agree that it's a terrific way to be active in your child's life, it's not worth the time I'd spend freaking out about the mess. Honestly, I prefer getting into bed with Nathan and Lucie and reading books or watching a video. Snuggling rules.
The one craft-like thing I do with my kids is cooking. Still it brings me to the boundaries of what little patience I possess. Normally I don't like having the kids in the kitchen. Half the time I'm worried that they're going to get burned or cut themselves. And the rest of the time, I'm worried that I'm going to trip over them or their toys and hurt myself. I'm too focused on the task at hand to realize that they're behind me playing on the floor, my peripheral vision sucks, and those mommy eyes on the back of my head need glasses, too. So I banish them to the living room or tell them to go bug their dad.
Yet, I do like it when Lucie puts on her apron, stands on a chair at the counter, and asks me what I'm doing. Occasionally, I let her help, too. But it's more like one of those cooking segments on the morning news shows -- she's the reporter and I'm the famous chef being interviewed. I let her assist to be polite, but I do all the work.
I loved helping my mom in the kitchen, so once the kids get older (and Nathan stops sticking his face in and breathing on everything I make -- gross!) I'd love to have them participate more. In fact, I'd like them to occasionally make dinner for me and Paul. Wouldn't that be fun? Until then I'll be on the search for fun recipes the children can help a little with, but mostly enjoy eating. This one, for Apple Jello Giggles, fits the bill. It's a great way to get your kids to eat apples.
Apple Jello Giggles*
Note: This also makes an attractive garnish. Vary the flavors of gelatin and use both red and yellow apples for a variety of color combinations.
Ingredients:
1 package (3 oz.) gelatin, any flavor
1 cup boiling water
1/2 cup cold water
5 or 6 apples
Preparation::
1. Dissolve gelatin in boiling water; stir in cold water (kids can help stir) and set aside.
2. Carefully core apples, leaving bottom of apple intact. Hollow out some of the apple flesh to make room for gelatin. Tip: save the apple flesh to spread on toast.
3. Pour gelatin into the apples and place them in individual bowls so they stand upright. Put any leftover Jello in a bowl to eat later. Chill until gelatin is firm.
4. Cut in wedges to serve.
*From Maryland's Apple Promo Board
Nov 16 2008
Have snacks, will travel
I've been thinking a great deal about snacks lately. With all the camping and running around we have planned, I have to make sure to have snacks packed and ready to go. You never know when the kids will want to have something to eat or drink, and popping into a fast food place usually isn't practical and it's hardly healthy. (My philosophy is that trips to McDonald's are special treats, only to be indulged in once in awhile.)
Though I do have a couple of nice insulated bags, I need to find foods that won't go bad in the summer heat. I also want something that's tasty, inexpensive and healthy, which rules out most of the processed chips, crackers, and fruit snacks at the store.
Well, what about GORP? (For those of you not familiar with the backpacking staple, GORP -- Good Old Raisins and Peanuts -- is a mixture of dried fruit and nuts.) Some folks like to add corn nuts, goldfish crackers, Chex cereal, Rice Krispies, and/or chocolate. Since Lucie's allergic to peanuts, we won't be using them, but the kids do like dried fruit and other kinds of nuts. I'm going to experiment this summer and come up with a mix that we all like.
Then there's fruit leather. With strawberries in season and a hydrator in the kitchen cupboard, I have no excuse not to try to make some. Here's an easy recipe from "More Backcountry Cooking" from Backpacker Magazine.
Strawberry-Apple Fruit Leather
(Makes 5 large pieces)
1. Clean and hull 16 oz. of strawberries, and puree in a blender.
2. Add 14 oz. of no-sugar-added apple sauce.
3. Blend until you have an even consistency and add water as needed.
4. If using an oven, spread mixture 1/8 to 1/4 inch thick on a nonstick cookie sheet.
5. If using a dehydrator, cover trays with a layer of plastic wrap, then spread.
6. Dry at 130 to 135 degrees F until the puree is leathery and there are no small pockets of moisture. Drying time varies, but averages 8 to 10 hours for thin leather and up to 48 hours for thick leather. (Tip: Before the puree is done drying, but when it is leathery enough to peel from the tray, lift it and then set it down again. You'll have an easier time removing it later.)
7. Roll in wax paper or plastic wrap.
Serving idea: Spread them with low-fat cream cheese, roll them up and eat them like a burrito, or slice into snack sized pieces.
Nov 14 2008
Strawberry party
Among the joys of summer time are strawberries -- on sale! I bought some recently to make a frozen margarita pie for a contest at Paul's work. The pie was quite a hit, despite the fact that it quickly melted into berry soup. The generous amount of tequila probably helped, though I thought it tasted more like a key lime pie than a strawberry margarita.
Knowing my family, I bought several extra pints of strawberries just for them. After coming in from t-ball practice one evening, Nathan and Lucie descended on the bowl of berries I had cleaned for dessert. While I told them they could have one strawberry before dinner (they were BIG strawberries) Lucie kept sneaking back in the kitchen and grabbing more.
I finally relented and gave Lucie a big bowl of her own. After all there's nothing wrong about having strawberries for dinner, is there? Thrilled by this, she ran around the living room waving a strawberry in the air and yelling, "We're having a strawberry party! Wooooh!"
Lucie's obviously berry, berry excited by strawberries. Can't wait to see what happens when our raspberry bushes start producing.
Frozen Margarita Pie*
Serves: 16
Prep Time: Active: 20 minutes to prepare pie, plus freezing time
Filler:
1 large container (16 oz) strawberries, rinsed and hulled
2 Tbsp sugar
Crust:
2 1/2 cups (4 oz) thin salted pretzel sticks
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, melted
1 can (14 oz) sweetened condensed milk
(not evaporated milk), well chilled
1 tub (8.75 oz) mascarpone cheese
1/3 cup plus 2 tsp (6 Tbsp) tequila
1 Tbsp grated lime zest
2 Tbsp lime juice
Garnish:
strawberry and lime slices
Preparation:
1. Lightly coat a 9-in. pie plate with nonstick spray. Line a rimmed baking sheet with foil.
2. Thinly slice 31/4 cup strawberries; set aside. Cut remaining berries in half; toss with sugar and spread on a lined baking sheet. Freeze about 30 minutes until partially frozen.
3. Crust: Process pretzels and sugar in food processor until fine crumbs form. Add butter; pulse until blended. Press evenly over bottom and up sides of pie plate. Freeze 10 minutes, or until firm.
4. Clean processor. Add sugared halved strawberries; process until pur‚ed. Add remaining ingredients (except sliced berries); pulse until smooth. Transfer to a bowl; stir in sliced berries.
5. Spoon into crust and freeze uncovered at least 6 hours. Wrap airtight and freeze at least 2 hours more.
6. To serve: Garnish pie, then refrigerate about 15 minutes for easier slicing.
*From Woman's Day magazine
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