Archive for February, 2008

Farewell Old Friends

Monday, February 25th, 2008
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After wearing glasses for 13 years I am soon going to join the world of those who see 20/20 once again. We’re leaving Wednesday morning for Edmonton where I am having Lasik Surgery done on Friday. I am so excited about this, and if I’m honest, a little nervous too. I know it’s a very routine procedure for the surgeon who will be doing it, but my imagination still runs away with my fears at times. I know the end result will be awesome though, and I’m not sad to be saying farewell to my glasses. They’ve been faithful but it’s time for them to go.

Of Accidents, Undies, and Smarties

Friday, February 22nd, 2008
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Well it’s been about 3 weeks since we started potty training and Markus is doing awesome! Lots of laundry, some tears, lots of praise, Smarties, and determination and we are through the tunnel and squinting in the bright light of making it to the other side!

At the start I thought I’d be cleaning up accidents for the rest of my life. I questioned our timing with starting this process because a lot of the parenting “experts” these days say you should let your child decide when it’s time to potty train: sometimes waiting until they’re as old as four. (Are you KIDDING me??! There’s no way I will change diapers that long!) I questioned my ability as a mother to be patient, kind, gentle and gracious as my limits were tested in a serious way. I questioned my son’s ability to figure it out, but he proved his brilliance once again. He now only wears a diaper at night and is already waking up dry some mornings. He hasn’t had an accident in days and usually when he says he’s had an accident it’s only about two drops that have made his undies wet. He doesn’t even fight us about doing “the pooping jrob” anymore! I can’t believe how quickly he’s made this transition. I’m so proud of our big boy!

I love my…

Friday, February 8th, 2008

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KitchenAid Mixer :)

One of my favourite things to do is bake, and this dear friend of mine makes it twice as enjoyable because my work is cut in half.
Plus it’s beautiful: just seeing it on the counter makes a drab day brighter!

Flavour, Nutrition, and Integrity

Monday, February 4th, 2008
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Does it strike anyone else as wrong that half of the things filling the space in our grocery stores are filled to the brim with enriched flour, high fructose corn syrup, hydrogenated fats, and loads of preservatives? I know, I know, these things are convenient. Who has time to slave away over a stove and be a gourmet cook? Who has time when we could be shopping, facebooking, or watching Oprah tell us to buy Bob Green’s BestLife products? (Thanks Bob, because I didn’t know whole grain cereal was better for me than Froot Loops) Along with the lack of time, let’s not forget the lack of know-how.

I’ll admit to a lack of knowledge and experience when it comes to cooking. When I was a teenager and my mom would call me after school to ask me to start the potatoes for supper I had to ask for step by step instructions. Of course it was as easy as peel, cut, throw in a pot, add water, put on stove and turn stove on. Of course I had done it a few times before, but cooking was not high on my list of priorities so I forgot the simple steps once the task was over. I was of a younger, wiser :P generation who wouldn’t need these skills because I would save time and buy ready-to-eat entrees for supper when I was in charge of groceries. I love my mom’s cooking, but I didn’t know how to do it and wouldn’t take the time to learn.
“Kim can you put the roast in the oven?”
“Okay, in what? What temperature? How long?”

No, honestly I wasn’t so ignorant that I thought I’d never need to cook. I guess I must have thought that when I reached some magical age, I would just have the skills. Well I didn’t just wake up one day and have the culinary mastermind of Jamie Oliver. It was more of a gradual awakening, found after a steady diet of too many frozen pizzas, casseroles with condensed soup as a sauce (hello, mushroom soup gravy again?!) and Ichiban noodles. What am I doing to myself? What am I putting in my body? Sodium, sugar, preservatives, hormones, antibiotics, pesticides, and the list goes on. I’m convinced this is not what food is supposed to be.

We eat three meals every day. We will do this for the rest of our lives. Why are we content to load our bodies – the only body you will ever be given! – with garbage? Why are we so quick to spend ridiculous amounts of money on the best cars, electronics, or whatever else your heart desires, but buy the most garbage food we can find in the name of convenience?

Hear me, I like things to be convenient. I don’t go out of my way to make a simple thing complicated. But food is exciting! There is a world of unexplored combinations out there to be explored. God has made so many incredible things for us to eat…. fresh and in season tomatoes, strawberries, sugar snap peas. How about a flavourful organic chicken, who was allowed to live in the open air and run around on the legs it was given? How about pasta with fresh tomato sauce and basil. Oh yum, I should go make some supper right now. Eating fresh food, cooking from scratch is really not inconvenient, especially when you consider your health. Just think about how inconvenient it would be to suffer a heart attack because you ate too many Big Macs.

And so I propose a shift in our thinking. How about giving up supposed convenience and embracing food that has flavour, nutrition, and integrity? Give up the frozen pasta that might as well have “Sawdust flavour” printed on the package and try some freshly cooked pasta, tomatoes, basil, garlic and red wine vinegar? How about trading in your Value Meal, complete with more than the recommended daily intake of sodium and saturated fat, for something made with real meat, whole grains, and fresh veg? How about thinking about how the earth (and your body) is affected by those pesticides; the animals (and your body) affected by growth hormones and antibiotics; the quality of life the people who grow your imported bananas (you didn’t really think those golden Chiquitas came from BC where the farmer was paid a fair wage, did you?)

It doesn’t take a genius to cook food. We’ve been lead to believe, by the companies selling us all the convenience foods, that it is harder than it actually is. Unlike baking, cooking is not a science. You can throw random things in a pan, experiment and have fun. Some will be successful, some will fail, but you tried, and you’re getting better. And if you trade in your convenience foods, you’re getting healthier too!