Sharon (my sister) and I had an interesting conversation last week about teens and working. While we were on the phone I got a call from my husband saying that Tyler was being asked to work at a local farm on Saturday. HAPPY DAY!
This brought on an interesting conversation. Somewhere in the back of both of our minds, it seemed ridiculous that my fifteen year old son and her boyfriend's sixteen year old daughter didn't work all summer.
While we were being raised, my sister and I both somehow if not through words or osmosis, maybe by example we were taught that at a certain age, you were old enough to go out and make some money and contribute to your family. I mean, I didn't have to turn my paycheck over to my parents. In fact, the only thing they did do was occasionally give me a ride to work and help me open my first bank account. Other than that, they had nothing to do with my money. I had complete control over where it went and how it was spent.
What a great feeling that was! There were eight children in my family! My parents always made sure our needs were met, and the things we had were nice - I never felt deprived... BUT if I wanted to get designer shoes, jeans or "Units" to wear. (If you don't know what a "Unit" is, don't bother asking. I still can't believe those were considered clothing items... that is it's own blog entry.) I had to pay for those things myself.
So, fast forward to my teenager. He's been fifteen for eight months and he FINALLY landed this Saturday job. (Okay, so we found this job and didn't give him an option - I think sometimes you have to do that kind of thing, just so they can get over the fear and uncertainty of not knowing what to expect.) He brought forty dollars cash home after four hours of bailing hay in the Arizona summer heat. Forty dollars. Ten dollars an hour. Not too shabby for a "little boy."
I asked him how it was to have all that cash on hand. He's was pretty whiny about the whole thing for a day or so but came home from the first day of school yesterday excited about the prospect of having some of his own cash. He bought himself some sugar cookies and gum.
That kind of thing is empowering!
So my message about teenagers is... it is so important that they learn to work. This is not a job friendly economy. I'm not sure it's going to be SOOO much better when Tyler gets home from his mission in six years. I mean, I hope it is but our economy's long term outlook isn't pretty. These kids are going to need some skills, even if those skills only include waking up and making their bodies move to accomplish a task in a timely manner.
Teach work and respect of money. Don't get caught up in "letting them be kids." There is still PLENTY of time in a teens life for downtime. Tyler's does seminary, school, football practice, chores and still has time to come home and play basketball for an hour or so in the evening. In this day and age, I'd say that is a perfect amount of downtime!
Alright, off my soapbox and off to do carpool.... It was great to talk to you Sharon, you are my "people."
Wednesday, August 10, 2011
Monday, August 8, 2011
Back to School 2011-2012
Sigh....
That's how I'm feeling today. I miss my kids already.
Don't get me wrong, they were really making me bonkers by the end of last week. Really crazy! It seemed like there were seven kids in the house because I sort of became one. Whiny, "yelly," fussy and grouchy. You know what I mean. But I didn't actually want this day to come. Now I have to figure out what to do with myself!
Maybe my laundry will get completely done for the second time this summer. Nope, not kidding - I know it is pathetic! I just don't love laundry, I always have LOTS of it. You know, it's in my blog's name.
Everytime school starts I feel like I'm experiencing a life changing event also. Every year brings new experiences, my kids grow bigger and get a little more mature. I get older... if not more mature :). But I always go through a few weeks of "panic attack" before I get settled into a new school year.
Feeling better already here. Thanks for listening!
That's how I'm feeling today. I miss my kids already.
Don't get me wrong, they were really making me bonkers by the end of last week. Really crazy! It seemed like there were seven kids in the house because I sort of became one. Whiny, "yelly," fussy and grouchy. You know what I mean. But I didn't actually want this day to come. Now I have to figure out what to do with myself!
Maybe my laundry will get completely done for the second time this summer. Nope, not kidding - I know it is pathetic! I just don't love laundry, I always have LOTS of it. You know, it's in my blog's name.
Everytime school starts I feel like I'm experiencing a life changing event also. Every year brings new experiences, my kids grow bigger and get a little more mature. I get older... if not more mature :). But I always go through a few weeks of "panic attack" before I get settled into a new school year.
Feeling better already here. Thanks for listening!
Friday, July 22, 2011
Sun Block (and a Fish Taco Recipe)
That is what I am calling my current "writer's block" going on here this summer with my blog. We've done so many fun things this summer and I'm hoping I can go back here and write about it... I noticed I did the same thing last year. I just get distracted playing during the summer... I turn into a kid every year when school is out!
I don't have so much to say tonight except that I haven't forgotten about my blog and I totally plan to go back and write over the next few weeks about some of our little vacations.
I do want to write down my fish taco recipe really quick in honor of Christina who loves them. She just had her twins, Anna and Jackson. They are BEAUTIFUL!! I love them and I love you Christina! Good Job!!
Fish Tacos
Ok, so my favorite fish to use for this is "Treaures of the Sea" Breaded Flounder that you find in the Freezer section at Sam's Club. Bake according to the package. This is the easy way (and yummy!)
However, if you accidentally buy the unbreaded flounder, (obviously this happens to me sometimes...) here is how I season it:
Use equal parts olive oil and butter in a skillet and add fish fillets.
Season fillet with garlic salt, onion powder, celery salt and BBQ seasoning. Brown the fish on both sides and squeeze lime and lemon over the filets when they are done.
Mix equal parts sour cream and mayonaise. (You can use plain yogurt instead of sour cream and it actually tastes more like authentic fish tacos.)
I season this mixture with garlic salt to taste and it's ready to go.
Put fish in corn tortillas that were warmed in a skillet, and use both the cabbage salad recipe and the tomato and avacado recipe listed in this blog. Dress with the sauce...
You won't need to go to any restaurant to get fish tacos after this, they are delicious and authentic!!
(And Christina, I will make them for you when you get home...)
I don't have so much to say tonight except that I haven't forgotten about my blog and I totally plan to go back and write over the next few weeks about some of our little vacations.
I do want to write down my fish taco recipe really quick in honor of Christina who loves them. She just had her twins, Anna and Jackson. They are BEAUTIFUL!! I love them and I love you Christina! Good Job!!
Fish Tacos
Ok, so my favorite fish to use for this is "Treaures of the Sea" Breaded Flounder that you find in the Freezer section at Sam's Club. Bake according to the package. This is the easy way (and yummy!)
However, if you accidentally buy the unbreaded flounder, (obviously this happens to me sometimes...) here is how I season it:
Use equal parts olive oil and butter in a skillet and add fish fillets.
Season fillet with garlic salt, onion powder, celery salt and BBQ seasoning. Brown the fish on both sides and squeeze lime and lemon over the filets when they are done.
Mix equal parts sour cream and mayonaise. (You can use plain yogurt instead of sour cream and it actually tastes more like authentic fish tacos.)
I season this mixture with garlic salt to taste and it's ready to go.
Put fish in corn tortillas that were warmed in a skillet, and use both the cabbage salad recipe and the tomato and avacado recipe listed in this blog. Dress with the sauce...
You won't need to go to any restaurant to get fish tacos after this, they are delicious and authentic!!
(And Christina, I will make them for you when you get home...)
Thursday, July 7, 2011
The Big 4 - 0
It happened.
And it wasn't horrible... and the world didn't end...
And I am FORTY!
And I had a party.
And it was AWESOME!!!
Really, Derek and my friends pulled off the greatest surprise party EVER! He said he had to lie his face off to make it happen, but he made it happen and I get all warm and fuzzy and happy just typing it here. My life is blessed.
How did he pull this off? LOTS of help from our friends and, just, he is awesome... what can I say? Love him love him love him...
Seriously, even with the sombreros, when I walked into the cultural hall, and the lights flipped on and I saw all of my family and friends sitting there, all I could think was "this is a little piece of heaven." Very emotional... very cool. Definitely a "peak" in my life.
Happiness.
Wednesday, June 22, 2011
"Basics" and "Staples"
The adult session of Stake Conference was last night, and a few comments really stood out to me.
You know, we've all heard we need to pray, read the scriptures, go to church, Family Home Evening, Temple attendance. And I've heard them referred to as "the basics." We all know that we need to be in the habit of doing those things to get by spiritually. But to refer to them as "staples" brings renewed significance to me.
Staple: something one relies on because it is a basic necessity for them. Not only are those things a basic, they are a necessity.
In the same talk, she also talked about different "levels of spirituality." She explained that we start doing things because we want to be obedient, but at some point, we do them because we've learned to love the Lord. I guess I think obedience equals basic and staple equals Love the Lord. When you really get to that point, you HAVE to obey because you just can't not. You feel too strongly not to.
How inspiring... Now I just need to keep on practicing to get it exactly right...
You know, we've all heard we need to pray, read the scriptures, go to church, Family Home Evening, Temple attendance. And I've heard them referred to as "the basics." We all know that we need to be in the habit of doing those things to get by spiritually. But to refer to them as "staples" brings renewed significance to me.
Staple: something one relies on because it is a basic necessity for them. Not only are those things a basic, they are a necessity.
In the same talk, she also talked about different "levels of spirituality." She explained that we start doing things because we want to be obedient, but at some point, we do them because we've learned to love the Lord. I guess I think obedience equals basic and staple equals Love the Lord. When you really get to that point, you HAVE to obey because you just can't not. You feel too strongly not to.
How inspiring... Now I just need to keep on practicing to get it exactly right...
Thursday, June 2, 2011
Tina's Grandma's Salsa
I spent my entire morning looking for this:
Above is a copy of the recipe for the best canned salsa you will ever eat in your entire life. No really, in your ENTIRE life!
This exact copy holds sentimental value for me. The first time I canned salsa, I was at a good friend's house, Tina. We were sitting at her kitchen table, wondering what in the world to do with the ten (in total) bushels of tomato we'd ordered to do well, something with. We just didn't really plan on what that "something" would be. We were trying to be good "doers" and be prepared for you know, whatever - we would have tomatoes.
Somewhere in Tina's memory was her Grandma's wonderful canned salsa that used veggies from her garden. (Tina remembered that everyone raved about it and she loved it too.) So, one phone to her grandma and a quick trip to the grocery store later and we had everything needed to make up a batch of her Grandma's salsa recipe.
I've canned this recipe over the years with different friends and made new memories every time. This copy now has sentimental value.
I was a stress case when I couldn't find it. I literally pulled out all of the stops going through piles and piles of recipes. I was sure I put it, you know, in a "safe" place. Of course I couldn't find it in ANY of my "safe places" I finally called one of the people I made this salsa with and as luck would have it, it 's my neighbor.
She reminded me that I submitted the recipe for a canning cookbook a few years ago (hooray). But, BONUS, she had an original copy of the recipe that my friend wrote down years ago. So here it is, now, documented on my blog for safekeeping. I'll never have to go on the hunt for this salsa recipe again.
And now you can all make your own FABULOUS canned salsa. (And maybe some memories with friends and family...)
Here is the recipe in nice, typewritten print:
Tina's Grandma's Salsa (Makes about seven pints.)
About 30 medium tomatoes
Place in a pot and heat until the skin starts to break, then plunge into icy water to stop the cooking.
Peel and core the tomatoes, put in a large pot. (Very large).
Add:
6 long green chili (For a yummy "smoky" taste to your salsa, roast your chili first. Read directions listed on my blog.)
3 bell peppers
2 peeled onion
For Heat (Optional):
6 jalapenos (You can add these or not, it's to taste.)
1 or 2 habaneras (The hottest pepper on the planet. I never add this but I may someday.... )
Cut up all of the ingredients. Boil tomato and veggies together and stir until onions are transparent. Pour mixture into blender and blend for about 30 seconds until ingredients are combined. You can process them for longer if you like your salsa less "chunky." Wash your cooking pot, pour blender mixture back in then add 5 tbsp. salt and 1/2 C vinegar. Boil for 10 to 15 minutes.
Follow instructions for getting jars/lids ready to can. Fill jars and process in hot water bath for 55 minutes. (Processing time starts after the water is at a full boil.)
Now you're ready to enjoy the most fabulous, delicious canned salsa I've ever had... and I am a pro! (Insert smiley face here...)
Above is a copy of the recipe for the best canned salsa you will ever eat in your entire life. No really, in your ENTIRE life!
This exact copy holds sentimental value for me. The first time I canned salsa, I was at a good friend's house, Tina. We were sitting at her kitchen table, wondering what in the world to do with the ten (in total) bushels of tomato we'd ordered to do well, something with. We just didn't really plan on what that "something" would be. We were trying to be good "doers" and be prepared for you know, whatever - we would have tomatoes.
Somewhere in Tina's memory was her Grandma's wonderful canned salsa that used veggies from her garden. (Tina remembered that everyone raved about it and she loved it too.) So, one phone to her grandma and a quick trip to the grocery store later and we had everything needed to make up a batch of her Grandma's salsa recipe.
I've canned this recipe over the years with different friends and made new memories every time. This copy now has sentimental value.
I was a stress case when I couldn't find it. I literally pulled out all of the stops going through piles and piles of recipes. I was sure I put it, you know, in a "safe" place. Of course I couldn't find it in ANY of my "safe places" I finally called one of the people I made this salsa with and as luck would have it, it 's my neighbor.
She reminded me that I submitted the recipe for a canning cookbook a few years ago (hooray). But, BONUS, she had an original copy of the recipe that my friend wrote down years ago. So here it is, now, documented on my blog for safekeeping. I'll never have to go on the hunt for this salsa recipe again.
And now you can all make your own FABULOUS canned salsa. (And maybe some memories with friends and family...)
Here is the recipe in nice, typewritten print:
Tina's Grandma's Salsa (Makes about seven pints.)
About 30 medium tomatoes
Place in a pot and heat until the skin starts to break, then plunge into icy water to stop the cooking.
Peel and core the tomatoes, put in a large pot. (Very large).
Add:
6 long green chili (For a yummy "smoky" taste to your salsa, roast your chili first. Read directions listed on my blog.)
3 bell peppers
2 peeled onion
For Heat (Optional):
6 jalapenos (You can add these or not, it's to taste.)
1 or 2 habaneras (The hottest pepper on the planet. I never add this but I may someday.... )
Cut up all of the ingredients. Boil tomato and veggies together and stir until onions are transparent. Pour mixture into blender and blend for about 30 seconds until ingredients are combined. You can process them for longer if you like your salsa less "chunky." Wash your cooking pot, pour blender mixture back in then add 5 tbsp. salt and 1/2 C vinegar. Boil for 10 to 15 minutes.
Follow instructions for getting jars/lids ready to can. Fill jars and process in hot water bath for 55 minutes. (Processing time starts after the water is at a full boil.)
Now you're ready to enjoy the most fabulous, delicious canned salsa I've ever had... and I am a pro! (Insert smiley face here...)
How to Roast Green Chli
Green chilis are usually called anaheim or hatch chili. They are long and green, like the color of a green pepper but long like a huge jalepeno. Roasting them really brings out all of their very best flavor.
How to roast green chili:
First I have a story to explain it. One of my dear friends that lives out here had just moved into her neighborhood and didn't know very many people. Early one morning she went out her front door and saw a brown paper bag. In that brown bag was a very suspicious looking pile. She thought, "who hates us so much that they would put this in front of our house!" She was sad about it for a few hours until she got a phone call from a gal in the ward who said, "hey, did you get that bag of fresh green chili we roasted for you this morning?"
Enough said.
That's how your green chili should look after you've roasted it properly. You can use a grill, gas stove, or iron skillet. You just want the chili blackened all over. Place in a brown paper bag for about fifteen minutes. The skins should come right off, leaving you with just little black bits of flavor. MMMM I can almost smell the chili now. Pull the seeds out also, (unless you love spice), there is definitely lots of heat in the seeds.
You can use green chili in roast for green chili burros, scrambled eggs, quiche, tamale, chicken, just about anything! You can also pack it into zip lock baggies and freeze it.
How to roast green chili:
First I have a story to explain it. One of my dear friends that lives out here had just moved into her neighborhood and didn't know very many people. Early one morning she went out her front door and saw a brown paper bag. In that brown bag was a very suspicious looking pile. She thought, "who hates us so much that they would put this in front of our house!" She was sad about it for a few hours until she got a phone call from a gal in the ward who said, "hey, did you get that bag of fresh green chili we roasted for you this morning?"
Enough said.
That's how your green chili should look after you've roasted it properly. You can use a grill, gas stove, or iron skillet. You just want the chili blackened all over. Place in a brown paper bag for about fifteen minutes. The skins should come right off, leaving you with just little black bits of flavor. MMMM I can almost smell the chili now. Pull the seeds out also, (unless you love spice), there is definitely lots of heat in the seeds.
You can use green chili in roast for green chili burros, scrambled eggs, quiche, tamale, chicken, just about anything! You can also pack it into zip lock baggies and freeze it.
Subscribe to:
Posts (Atom)