Yesterday's flu hotline at the pediatrician's office said there would be a limited amount of H1N1 injectable vaccine distributed today from 10:00 a.m. until 1:00 p.m. I looked at our schedule and realized we could swing it--the kids could skip two activities for this. So I piled everyone in the car around 9:30 a.m. and made the 10 minute trek to the doctor's office in hopes of being first in line.
Silly me. We couldn't even get into the parking lot. The line of people stretched from the door all around the lot...I couldn't even see the end. I can't even begin to imagine what time the line started forming. I just know I don't have it in me to wait for several hours without any guarantee of getting a shot. So we drove on by.
I'm guessing the hysteria is fueled by the news yesterday that a local school (not ours) was shutting down all next week because of extreme absenteeism due to flu-like symptoms. Really, I don't know who to believe any more....the news about all the parents against the vaccine, or the news about such extreme shortage that even healthy adults are snagging shots when they can ("cheater" stories are starting to make news). I *may* call at the tail end of the clinic and see if by chance there's anything left, but I highly doubt it.
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The weekend schedule involves lots of outdoor activities, and the weather should cooperate. The change back to standard time tomorrow makes daylight all the more precious, so I'm happy to have us all out and about when we can. It'll be dark tomorrow by 4:30, which is depressing. The flip side is that it will be light at 6:45 a.m. when the older kids catch the bus, thank goodness.
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I'm wondering if my community is in some kind of time warp when it comes to Halloween. I don't really remember trick or treating past a certain age (maybe 13 or so). But here, even the older teenagers go out, usually in costume. On one hand, I'm glad they're not too cool to consider it and that, contrary to popular belief, kids aren't growing up too fast (at least in this regard) but on the other hand, it's a little creepy when a pack of tall kids with facial hair comes to the door. Regardless, they are always polite.
Saturday, October 31, 2009
Thursday, October 29, 2009
Bothering the Hospital
My father suggested getting DD17 her H1N1 shot from "her hospital" (that's how we think of it). I didn't really consider that idea before, but I'm not sure I'd even try. First of all, I don't even know if they have the vaccine. It sounds as if even health care workers are having a hard time getting it. Second, I'm sure first priority would go to "current" patients as opposed to those "off-treatment." Although, children going through chemotherapy often don't get any benefit from flu shots, depending on their blood counts. The higher the white blood cell count, the more effective the shot. Treatment year was when the rest of us started getting flu shots...to keep DD17 flu-free, if possible (it worked).
Calling to ask about a flu shot feels like "bothering" the hospital.
I know how busy pediatric hematology-oncology clinics are. A subtle hierarchy emerges in the cancer journey. When a child is first diagnosed in a major teaching hospital, everyone drops everything for you. You move to the front of the line. MRIs are instantaneous, surgery is immediate.
Later, in the throes of treatment, you are still priority. Appointments are vaguely defined and your phone calls are taken immediately. But once you segue to the "off-treatment" phase, the regular doctor/hospital hassles emerge. There's more sitting around in waiting rooms, and appointments are not always convenient.
But that's OK. We're glad to wait. Please focus on the sick children. Been there, done that. We'll be patient and happy it's not an emergency. So, no I wouldn't call the hospital and ask for a flu shot unless absolutely necessary. We'll wait in line like everyone else, and be thankful we can.
Calling to ask about a flu shot feels like "bothering" the hospital.
I know how busy pediatric hematology-oncology clinics are. A subtle hierarchy emerges in the cancer journey. When a child is first diagnosed in a major teaching hospital, everyone drops everything for you. You move to the front of the line. MRIs are instantaneous, surgery is immediate.
Later, in the throes of treatment, you are still priority. Appointments are vaguely defined and your phone calls are taken immediately. But once you segue to the "off-treatment" phase, the regular doctor/hospital hassles emerge. There's more sitting around in waiting rooms, and appointments are not always convenient.
But that's OK. We're glad to wait. Please focus on the sick children. Been there, done that. We'll be patient and happy it's not an emergency. So, no I wouldn't call the hospital and ask for a flu shot unless absolutely necessary. We'll wait in line like everyone else, and be thankful we can.
Wednesday, October 28, 2009
Waiting for the Shot
Daily calls to the pediatrician's flu hotline haven't yielded any new information, nor any H1N1 shots. It looks like last week's vaccine shipment was all they'll get this month (which is almost over). At this point, I'm hoping the schools get the vaccine first. I don't think I can face another flu clinic with all the surrounding hysteria. What ever happened to the sizable percentage of people who don't trust the vaccine and won't get it for their kids? Now it seems everyone wants one, but perhaps we're just being played by the media and that's the group that's getting the air time. Or, as one television commentator put it, there's nothing like a shortage to cause demand.
Meanwhile, the number of absent students in local schools continues to rise. DS12 tells me that he heard from a teacher that once a certain number is reached, his school will close, and they are almost at that number. But I'm not convinced it's just H1N1...DS12 had an upper respiratory virus this past week, so that's going around too.
He's better, but I think he may be cooking a sinus infection. At the advice of his doctor, I will keep him on Flovent for two weeks, or even longer, at least until he can get the shot. I'm certainly no asthma expert since his is so sporadic and just diagnosed two years ago, but I do feel it's better to keep his lungs as clear as possible during this time.
Meanwhile, the number of absent students in local schools continues to rise. DS12 tells me that he heard from a teacher that once a certain number is reached, his school will close, and they are almost at that number. But I'm not convinced it's just H1N1...DS12 had an upper respiratory virus this past week, so that's going around too.
He's better, but I think he may be cooking a sinus infection. At the advice of his doctor, I will keep him on Flovent for two weeks, or even longer, at least until he can get the shot. I'm certainly no asthma expert since his is so sporadic and just diagnosed two years ago, but I do feel it's better to keep his lungs as clear as possible during this time.
Tuesday, October 27, 2009
Salmon Chowder
Salmon Chowder is an easy way to get some fish into the kids. I use a recipe from Cooking Down East by Marjorie Standish, which is a regional cookbook focusing on Maine cooking. Well, maybe mid-century Maine cooking...there are some unfortunate recipes using gelatin, Velveeta, and Campbell's soup. But there lots of simple, easily adaptable recipes too.
I've made some minor adjustments to hopefully make it healthier, maybe sacrificing authenticity in the process. Either way, it's very good.
Salmon Chowder
1 slice turkey bacon*
1 tbsp. canola oil*
3 or 4 slices onion, diced
3 cups diced potatoes
1 cup water
1 14.75 oz. can Alaska sockeye red salmon*
1 quart low-fat milk
pat of butter
salt and pepper to taste
Dice turkey bacon and fry in oil in stockpot. Remove bacon. Saute onion in oil until golden. Add potatoes and water. Cover and bring to steaming point. Cook on low heat about 15 minutes or until potato is tender. Break up canned salmon and add to pot. Stir lightly, add milk and pat of butter. Heat slowly but do not allow to boil. Remove from heat.
This tastes better the longer it ages. I try to make it earlier in the day, or even the day before, then re-heating and serving.
*The original recipe uses salt pork and/or butter. I never have salt pork on hand, so I rarely use it. The author also suggests using pink salmon, as it's cheaper and just as tasty, but I want the omega-3s from the sockeye salmon. Also, typically the bones and skin are removed from the salmon before using in a chowder, but I keep them in. The bones are a good source of calcium and very soft. I don't mind the skin, but it might not look appealing to some. Finally, I almost never use whole milk, but I'm sure the recipe was not intended for low-fat milk.
Canned salmon is so versatile. I'd love some other ways to use it, in addition to the salmon burgers we like.
I've made some minor adjustments to hopefully make it healthier, maybe sacrificing authenticity in the process. Either way, it's very good.
Salmon Chowder
1 slice turkey bacon*
1 tbsp. canola oil*
3 or 4 slices onion, diced
3 cups diced potatoes
1 cup water
1 14.75 oz. can Alaska sockeye red salmon*
1 quart low-fat milk
pat of butter
salt and pepper to taste
Dice turkey bacon and fry in oil in stockpot. Remove bacon. Saute onion in oil until golden. Add potatoes and water. Cover and bring to steaming point. Cook on low heat about 15 minutes or until potato is tender. Break up canned salmon and add to pot. Stir lightly, add milk and pat of butter. Heat slowly but do not allow to boil. Remove from heat.
This tastes better the longer it ages. I try to make it earlier in the day, or even the day before, then re-heating and serving.
*The original recipe uses salt pork and/or butter. I never have salt pork on hand, so I rarely use it. The author also suggests using pink salmon, as it's cheaper and just as tasty, but I want the omega-3s from the sockeye salmon. Also, typically the bones and skin are removed from the salmon before using in a chowder, but I keep them in. The bones are a good source of calcium and very soft. I don't mind the skin, but it might not look appealing to some. Finally, I almost never use whole milk, but I'm sure the recipe was not intended for low-fat milk.
Canned salmon is so versatile. I'd love some other ways to use it, in addition to the salmon burgers we like.
Sunday, October 25, 2009
Upgrading our Meat
Motherhood has made me very skittish about food safety. There are so many things to worry about, and the food supply system in the U.S. lets us down every so often. Vigilance is needed on two fronts...in the store and in the kitchen. Having a child with a compromised immune system ratcheted up the vigilance, which persists several years later.
For example, buying meat used to be so easy. I didn't think about it too much. However, mandatory country of origin labeling (COOL) laws went into effect within the last year in several states, and that means all fresh meat products must be labeled. And there are some weird labels out there.
Some packages of meat in my local supermarket have the country of origin as "U.S., Canada, and Mexico." Do I assume that means the ground beef is from several countries, all mixed up together? Yuck. I've read enough about factory farms to be sufficiently grossed-out by that label.
Even cuts of roast beef say something similar. What exactly does that mean? Aren't they sure where that side of cow came from?
Luckily, there are other choices, even in a typical chain supermarket around here.
So, over the last several months, I've slowly made the choice to upgrade most meat purchases to the more expensive, hormone-free, antibiotic-free, ranch-raised U.S. meat, readily available (albeit in smaller quantities) in the meat case. And while I haven't made the jump to local meat (it might devastate our budget), we eat less meat overall now so this compromise works for us.
Most Europeans live this way. Meat is a small part of the meal, not the star, because it's very expensive. Also, Europeans allocate a much bigger percentage of their income to food, compared to Americans, who've come to expect great quantities of cheap food. And while we all can't live like Europeans, with their small shops devoted to breads or cheeses or fish, we can apply some of their strategies to our own lifestyles. Maybe we'll be healthier for it, in the long run. And our children will come to savor a smaller piece of a succulent steak, instead of a Whopper with large fries.
For example, buying meat used to be so easy. I didn't think about it too much. However, mandatory country of origin labeling (COOL) laws went into effect within the last year in several states, and that means all fresh meat products must be labeled. And there are some weird labels out there.
Some packages of meat in my local supermarket have the country of origin as "U.S., Canada, and Mexico." Do I assume that means the ground beef is from several countries, all mixed up together? Yuck. I've read enough about factory farms to be sufficiently grossed-out by that label.
Even cuts of roast beef say something similar. What exactly does that mean? Aren't they sure where that side of cow came from?
Luckily, there are other choices, even in a typical chain supermarket around here.
So, over the last several months, I've slowly made the choice to upgrade most meat purchases to the more expensive, hormone-free, antibiotic-free, ranch-raised U.S. meat, readily available (albeit in smaller quantities) in the meat case. And while I haven't made the jump to local meat (it might devastate our budget), we eat less meat overall now so this compromise works for us.
Most Europeans live this way. Meat is a small part of the meal, not the star, because it's very expensive. Also, Europeans allocate a much bigger percentage of their income to food, compared to Americans, who've come to expect great quantities of cheap food. And while we all can't live like Europeans, with their small shops devoted to breads or cheeses or fish, we can apply some of their strategies to our own lifestyles. Maybe we'll be healthier for it, in the long run. And our children will come to savor a smaller piece of a succulent steak, instead of a Whopper with large fries.
Saturday, October 24, 2009
Golden Autumn Soup...and Saturday Flu Update
Last week I was checking out the contents of my fridge and decided to make a vegetable soup based on what I had on hand. This versatile soup was such a big hit that I've made it three times already. The ingredients are flexible and can be adapted to many tastes. The sweet potatoes thicken the broth and the spinach adds that nice green contrast, plus more vitamins.
Golden Autumn Soup
1 onion, roughly chopped
2 cloves garlic, minced
2 stalks celery, chopped
1/4 cup olive oil
2 tomatoes, chopped (or 1-14 oz. can diced tomatoes)
1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
chopped fresh spinach, or frozen spinach*
2 cups chicken or vegetable stock
2 cups water
salt and pepper to taste
In a stockpot, heat the olive oil. Saute the onion, garlic, and celery in olive oil until vegetables are softened and onion is translucent. Add the remaining ingredients and bring to a boil. Lower heat and simmer for about 45 minutes, or until vegetables are softened. Serve with grated cheese.
*I keep bags of organic frozen spinach in my freezer. They make an easy, nutritious addition to most soups. I don't even thaw before adding, and amounts depend on your taste. You could use any green leafy vegetable like swiss chard or escarole.
If you grate your own Parmesan or Romano cheese, save the rinds in a bag in your fridge. When you make soup or tomato sauce, add a rind and let simmer with the other ingredients. It adds a depth of flavor advocated by both Cook's magazine and my mother.
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DS12 woke up this morning with a slight cough and wheezing. He develops asthma every 4th cold or so, which translates to roughly once or twice a year, so I wasn't worried except he seemed slightly warm. My thermometer is broken, so I made an appointment to bring him into the pediatrician's this morning. He had told me that 100 students were out sick with flu-like symptoms yesterday at his school.
He was given a mask at the office, as were other children in the waiting room. It was not crowded, as it was limited Saturday hours. He tested negative for the flu (although the quick test is only 30-90% accurate, according to the pediatrician). He did not have a fever, and she suspects it's just the remnants of the cold earlier this week. We will start using the inhalers for a while, in hopes of clearing out his lungs and getting them healthy enough to withstand the flu that has arrived in our state and town.
A friend did go to our pediatrician's H1N1 flu clinic this week, and the office did run out of shots before her child could get one. Guess it was good I didn't bother. Although I am slightly worried about our exposure to the flu sitting in the doctor's office...you just can't win.
Golden Autumn Soup1 onion, roughly chopped
2 cloves garlic, minced
2 stalks celery, chopped
1/4 cup olive oil
2 tomatoes, chopped (or 1-14 oz. can diced tomatoes)
1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
chopped fresh spinach, or frozen spinach*
2 cups chicken or vegetable stock
2 cups water
salt and pepper to taste
In a stockpot, heat the olive oil. Saute the onion, garlic, and celery in olive oil until vegetables are softened and onion is translucent. Add the remaining ingredients and bring to a boil. Lower heat and simmer for about 45 minutes, or until vegetables are softened. Serve with grated cheese.
*I keep bags of organic frozen spinach in my freezer. They make an easy, nutritious addition to most soups. I don't even thaw before adding, and amounts depend on your taste. You could use any green leafy vegetable like swiss chard or escarole.
If you grate your own Parmesan or Romano cheese, save the rinds in a bag in your fridge. When you make soup or tomato sauce, add a rind and let simmer with the other ingredients. It adds a depth of flavor advocated by both Cook's magazine and my mother.
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DS12 woke up this morning with a slight cough and wheezing. He develops asthma every 4th cold or so, which translates to roughly once or twice a year, so I wasn't worried except he seemed slightly warm. My thermometer is broken, so I made an appointment to bring him into the pediatrician's this morning. He had told me that 100 students were out sick with flu-like symptoms yesterday at his school.
He was given a mask at the office, as were other children in the waiting room. It was not crowded, as it was limited Saturday hours. He tested negative for the flu (although the quick test is only 30-90% accurate, according to the pediatrician). He did not have a fever, and she suspects it's just the remnants of the cold earlier this week. We will start using the inhalers for a while, in hopes of clearing out his lungs and getting them healthy enough to withstand the flu that has arrived in our state and town.
A friend did go to our pediatrician's H1N1 flu clinic this week, and the office did run out of shots before her child could get one. Guess it was good I didn't bother. Although I am slightly worried about our exposure to the flu sitting in the doctor's office...you just can't win.
Friday, October 23, 2009
Pumpkin Chip Muffins
Since I rarely buy packaged cookies anymore, there's a lack of sweets in my house unless I make them myself. Lately I've become a big fan of homemade muffins. They're easier and quicker than baking cookies. You can create infinite varieties by tweaking a basic recipe, and by making a few substitutions, make them healthier to boot.
It feels like Autumn here, and we've had a freeze, so I decided to make pumpkin muffins to mark the season. I used a recipe I found online and made several substitutions to suit our tastes and hopefully up the wholesomeness.
Pumpkin Chip Muffins
1 cup whole wheat flour
2/3 cup unbleached white flour
1/2 to 1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
1/2 to 1 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup honey
2 large eggs
1 cup plain pumpkin (I used canned)
1/2 cup canola oil
1 cup dark chocolate chips
(optional: 4 tbsp. ground flaxseed)
Mix dry ingredients in large bowl. In another bowl, blend honey, eggs, pumpkin, and oil. Pour wet ingredients into dry ingredients and fold just until moistened. Fold in chocolate chips. Fill greased muffin cups 2/3 full. Bake at 350 for 20 to 25 minutes or until puffed and springy to touch. Remove to wire racks to cool.
They were quite good, not too sweet, and went quickly. (Like most "quick" bread-type recipes, they'd probably taste even better the next day, if you can wait that long.) Whole wheat makes a denser muffin, but also a more filling one. Next time I might try raisins instead of chocolate chips, and I'm sure the addition of chopped walnuts would be delicious (but we're nut-free here).
It feels like Autumn here, and we've had a freeze, so I decided to make pumpkin muffins to mark the season. I used a recipe I found online and made several substitutions to suit our tastes and hopefully up the wholesomeness.
Pumpkin Chip Muffins
1 cup whole wheat flour
2/3 cup unbleached white flour
1/2 to 1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
1/2 to 1 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/3 cup honey
2 large eggs
1 cup plain pumpkin (I used canned)
1/2 cup canola oil
1 cup dark chocolate chips
(optional: 4 tbsp. ground flaxseed)
Mix dry ingredients in large bowl. In another bowl, blend honey, eggs, pumpkin, and oil. Pour wet ingredients into dry ingredients and fold just until moistened. Fold in chocolate chips. Fill greased muffin cups 2/3 full. Bake at 350 for 20 to 25 minutes or until puffed and springy to touch. Remove to wire racks to cool.
They were quite good, not too sweet, and went quickly. (Like most "quick" bread-type recipes, they'd probably taste even better the next day, if you can wait that long.) Whole wheat makes a denser muffin, but also a more filling one. Next time I might try raisins instead of chocolate chips, and I'm sure the addition of chopped walnuts would be delicious (but we're nut-free here).
Wednesday, October 21, 2009
H1N1 Clinic Update
We didn't go after all. I called and spoke to a triage nurse about DS12. The nurse thought he shouldn't get a flu shot with a sore throat. And the older two kids had activities/practices late. They didn't want to go sit in a clinic without a guarantee they'd get a shot. The nurse did say she thought it would be packed.
The evening news, coincidentally, did a piece on H1N1 vaccine shortages everywhere. Production is lagging and states are having to put off flu clinics. Hopefully we didn't miss the boat by skipping the clinic. Well, sometimes these things work out for the best. Maybe I don't want my kids to be first in line for a shot, just in case.
DS12, however, is feeling great today and went off to school. That was a quick cold, thank goodness.
The evening news, coincidentally, did a piece on H1N1 vaccine shortages everywhere. Production is lagging and states are having to put off flu clinics. Hopefully we didn't miss the boat by skipping the clinic. Well, sometimes these things work out for the best. Maybe I don't want my kids to be first in line for a shot, just in case.
DS12, however, is feeling great today and went off to school. That was a quick cold, thank goodness.
Monday, October 19, 2009
H1N1 Clinic
Our pediatrician will be holding an H1N1 clinic tomorrow night. The recorded message said there was limited injectable vaccine but plenty of flu-mist vaccine. First come first serve. I might try running the kids over, but DS12 came home from school today with a sore throat. I'll have to see how he feels in the morning. I'll probably call the pediatrician to ask if a cold (likely) with no fever is a reason to not get the vaccine.
Of course, the thought has crossed my mind that he might have H1N1, and the sore throat is the start. We'll see. He's known in our house as "the carrier."
Here's another article advocating the shot. I like these. They counteract the hysterical, anti-vaccine crowd. I'm 99% certain the vaccine is a Good Thing. We don't like illness in this house, and I'd rather "risk" the vaccine than risk getting H1N1, especially with one kid with asthma. And DD17 has not been very "sick" at all for the last five years, believe it or not.
Of course, the thought has crossed my mind that he might have H1N1, and the sore throat is the start. We'll see. He's known in our house as "the carrier."
Here's another article advocating the shot. I like these. They counteract the hysterical, anti-vaccine crowd. I'm 99% certain the vaccine is a Good Thing. We don't like illness in this house, and I'd rather "risk" the vaccine than risk getting H1N1, especially with one kid with asthma. And DD17 has not been very "sick" at all for the last five years, believe it or not.
Friday, October 16, 2009
LibraryThing
I joined LibraryThing, mostly because it had a cool widget (now in the sidebar), but also because I think it's an interesting idea. I'm not sure how I'll use it exactly, yet. I doubt I'd list every book I own or every book I read. (Some are clunkers and since I'm a big library user, I just return them without guilt...even if I haven't finished reading.) Some of my books are stored away in boxes, others I donate to the annual library book sale, if I feel "done" with them (like baby rearing books.)
I checked out Shelfari and goodreads, too. I liked the Shelfari widget the best, but it comes with Google ads, which I dislike in blogs. And goodreads didn't do anything for me. Both are more social networking sites, too...virtual book clubs if that's your thing.
LibraryThing can be configured in different ways, so if I just want to display certain categories of books (health-related, for example), I think I can do that. So blog readers don't have to know I have quite a collection of old Nancy Drews if I don't want them to :-)
LibraryThing has one negative, however. After cataloging 200 books, you are charged a one-time fee of $25.00 for additional books. Still, I think it's a more "professional" cataloging site than the others, so I'm sure that $25.00 is worth it for the full functionality available for those who will use it.
I checked out Shelfari and goodreads, too. I liked the Shelfari widget the best, but it comes with Google ads, which I dislike in blogs. And goodreads didn't do anything for me. Both are more social networking sites, too...virtual book clubs if that's your thing.
LibraryThing can be configured in different ways, so if I just want to display certain categories of books (health-related, for example), I think I can do that. So blog readers don't have to know I have quite a collection of old Nancy Drews if I don't want them to :-)
LibraryThing has one negative, however. After cataloging 200 books, you are charged a one-time fee of $25.00 for additional books. Still, I think it's a more "professional" cataloging site than the others, so I'm sure that $25.00 is worth it for the full functionality available for those who will use it.
Wednesday, October 14, 2009
Book Review: Refined to Real Food
I saw this book in the library a few weeks ago, and decided to read it. Refined to Real Food: Moving Your Family Toward Healthier, Wholesome Eating by Allison Anneser describes a systematic approach to cutting out the junk in our diets and progressing towards a healthier way of eating. She talks about "shifting" to more nutritious foods in a gradual way. By making small changes slowly, you move from processed to real food in a way that your family will accept. If they've been used to take-out and twinkies, switching to home cooked meals and fresh fruit takes some adjusting.
From vegetables and fruits to grains and meats, she describes and encourages small substitutions in incremental ways. For example, shifting to whole grains might involve substituting brown rice for white rice. Then swap whole grain flour for white flour. Later, you might try quinoa or buckwheat. If your kids like cereal for breakfast, try oatmeal. Later, switch to steel-cut oats and add your own sweetener, like honey.
For meats, a shifting strategy might include starting with naturally-raised, antibiotic-free chickens (not sure if Perdue birds fall into this category), then shift to cage-free, organically fed birds, and finally moving towards a local source of pasture-fed poultry, if possible.
She suggests ideas and strategies that encourage meal planning so that most of our meals will be home cooked. A lot of it is common sense and organization, but I suppose a lot of us just don't do this. Freezing leftovers or cooking twice as much for another meal seems obvious to me, but maybe I'm just used to bulk cooking with teenagers.
I liked the attitude of this book. Anneser recognizes that suddenly revamping our food lifestyles, especially with families, can be difficult and extreme. Her "shifting" premise gives us permission to make changes slowly and flexibly. She is not dogmatic in her approach and recognizes that it doesn't have to be an "all-or-nothing" lifestyle change. For some of us, cleaning out the cupboard in one fell swoop wouldn't work for our families. She gives us permission to make the changes that work for us, when and how we can. For me, it was a guilt-free read on the road to better nutrition.
From vegetables and fruits to grains and meats, she describes and encourages small substitutions in incremental ways. For example, shifting to whole grains might involve substituting brown rice for white rice. Then swap whole grain flour for white flour. Later, you might try quinoa or buckwheat. If your kids like cereal for breakfast, try oatmeal. Later, switch to steel-cut oats and add your own sweetener, like honey.
For meats, a shifting strategy might include starting with naturally-raised, antibiotic-free chickens (not sure if Perdue birds fall into this category), then shift to cage-free, organically fed birds, and finally moving towards a local source of pasture-fed poultry, if possible.
She suggests ideas and strategies that encourage meal planning so that most of our meals will be home cooked. A lot of it is common sense and organization, but I suppose a lot of us just don't do this. Freezing leftovers or cooking twice as much for another meal seems obvious to me, but maybe I'm just used to bulk cooking with teenagers.
I liked the attitude of this book. Anneser recognizes that suddenly revamping our food lifestyles, especially with families, can be difficult and extreme. Her "shifting" premise gives us permission to make changes slowly and flexibly. She is not dogmatic in her approach and recognizes that it doesn't have to be an "all-or-nothing" lifestyle change. For some of us, cleaning out the cupboard in one fell swoop wouldn't work for our families. She gives us permission to make the changes that work for us, when and how we can. For me, it was a guilt-free read on the road to better nutrition.
Tuesday, October 13, 2009
H1N1 Questions and Answers
Here's a link to an article addressing concerns about the H1N1 vaccine. It's probably the best one I've found online so far:
http://www.nytimes.com/2009/10/10/health/10primer.html?_r=1
I'll probably call the pediatrician today to see if they have any shots in yet. I don't think I want to wait until the schools' November flu clinics to get the kids inoculated if I can help it. Every time someone coughs around me (uh, like my hairdresser yesterday) I get nervous. Really, if you've spent any time in ICU with a seriously ill child, you do not want to go back.
http://www.nytimes.com/2009/10/10/health/10primer.html?_r=1
I'll probably call the pediatrician today to see if they have any shots in yet. I don't think I want to wait until the schools' November flu clinics to get the kids inoculated if I can help it. Every time someone coughs around me (uh, like my hairdresser yesterday) I get nervous. Really, if you've spent any time in ICU with a seriously ill child, you do not want to go back.
Monday, October 12, 2009
Better School Lunches
News reports today announced that lawmakers in our state are considering legislation that will make school lunches healthier, in an effort to combat childhood obesity. One bill would require schools to limit trans fat and saturated fat in school lunches. Another bill would make weekly nutrition classes mandatory for students. Highly controversial BMI screenings by the school nurse are already in effect here.
Over the years, I've seen the school lunches here become somewhat healthier, if only by degrees. Although I am not well-versed in the details (nor can I find anything online as to the vendors providing the food), my observations are that the choices are more varied, the junk food is limited, and better choices are encouraged.
For example, the elementary schools used to offer a hot dog and chips one day a week when my older two attended. Now a hot dog is offered once a month only. Fries are oven-baked. A bowl of fruit is always available, along with cheese cubes, to supplement both school food and packed lunches--this is free. Stir-fries are offered, with rice. We're moving in the right direction, albeit slowly. The cafeteria director sends home a kid-friendly newsletter once a month, with nutrition information and ideas for healthier snacks. A local pizza chain provides pizza a few times a month, however.
Things get better in the middle and high schools. There are wrap stations (with vegetables) every day, along with paninis and soups. DD17 reports that the taco bar is very popular, however, with most kids skipping the veggie additions and just adding cheese and nacho chips to the greasy meat. Hmm.
She brings her lunch most days, feeling that although there are salads and fruits available, the freshness is questionable. And were the apples washed? Well, she's coming from a different perspective than most kids. When you've experienced a time in your life where low-blood counts make unwashed raw fruit dangerous, you look at food differently.
I look forward to the push for healthier school food. A lot of kids (like DS15) can't be bothered bringing a lunch box to school, along with some 30 lbs. of books (I've weighed his backpack) plus sports gear plus an instrument. For them, the convenience of a hot lunch is important. (He's a fan of the wrap station, assuring me he gets chicken with veggies most days. I mostly believe him.)
I remember a piece on 60 Minutes a few years ago that profiled an "alternative" high school for troubled teens who'd been kicked out of their previous schools. This "alternative" school had an arrangement with a local organic farm to provide most of the school food for these kids. The turnaround in behavior was astounding. Switching from highly processed junk food and sodas and fast food to healthy meals effected an amazing change in these kids. Discipline issues were severely curtailed and the kids became much better students. I've tried to find this piece online but haven't been successful. It was very, very interesting.
Check out this website for more information on the push for healthier school foods: http://blog.betterschoolfood.org/. In this era of belt-tightening and school lunch services that are essentially the low-bidders for our children's health, it's important to recognize that short-changing our kids' nutrition will cost us more in the long run.
Over the years, I've seen the school lunches here become somewhat healthier, if only by degrees. Although I am not well-versed in the details (nor can I find anything online as to the vendors providing the food), my observations are that the choices are more varied, the junk food is limited, and better choices are encouraged.
For example, the elementary schools used to offer a hot dog and chips one day a week when my older two attended. Now a hot dog is offered once a month only. Fries are oven-baked. A bowl of fruit is always available, along with cheese cubes, to supplement both school food and packed lunches--this is free. Stir-fries are offered, with rice. We're moving in the right direction, albeit slowly. The cafeteria director sends home a kid-friendly newsletter once a month, with nutrition information and ideas for healthier snacks. A local pizza chain provides pizza a few times a month, however.
Things get better in the middle and high schools. There are wrap stations (with vegetables) every day, along with paninis and soups. DD17 reports that the taco bar is very popular, however, with most kids skipping the veggie additions and just adding cheese and nacho chips to the greasy meat. Hmm.
She brings her lunch most days, feeling that although there are salads and fruits available, the freshness is questionable. And were the apples washed? Well, she's coming from a different perspective than most kids. When you've experienced a time in your life where low-blood counts make unwashed raw fruit dangerous, you look at food differently.
I look forward to the push for healthier school food. A lot of kids (like DS15) can't be bothered bringing a lunch box to school, along with some 30 lbs. of books (I've weighed his backpack) plus sports gear plus an instrument. For them, the convenience of a hot lunch is important. (He's a fan of the wrap station, assuring me he gets chicken with veggies most days. I mostly believe him.)
I remember a piece on 60 Minutes a few years ago that profiled an "alternative" high school for troubled teens who'd been kicked out of their previous schools. This "alternative" school had an arrangement with a local organic farm to provide most of the school food for these kids. The turnaround in behavior was astounding. Switching from highly processed junk food and sodas and fast food to healthy meals effected an amazing change in these kids. Discipline issues were severely curtailed and the kids became much better students. I've tried to find this piece online but haven't been successful. It was very, very interesting.
Check out this website for more information on the push for healthier school foods: http://blog.betterschoolfood.org/. In this era of belt-tightening and school lunch services that are essentially the low-bidders for our children's health, it's important to recognize that short-changing our kids' nutrition will cost us more in the long run.
Saturday, October 10, 2009
Spinach Mashed Potatoes
It was crazy-busy this past week. All three kids had games or activities like music lessons almost every night. We did manage to eat dinner together most nights, however. We just have to be flexible about the time we eat. Thankfully, husband works from home quite often so flexibility is easy for us. I just have to think through the menu options...I can't do last minute and healthy at the same time.
It's almost time to bring out the crockpot. For me it's a colder weather item...everything tastes sort of stewed in it. Maybe I just need better recipes or technique. But there's no denying it's a time-saver...if I'm organized I can even get everything into the pot the night before, refrigerate it, and then start it up in the morning. Even though I'm a stay-at-home mom right now, the reality of our lives is that we're in the car more than we're at home. Big, involved meals just don't happen during the week.
A while ago I read an article about a mom who blended veggies into mashed potatoes in an effort to get her kids to eat more vegetables. I was intrigued especially by her recipe for mashed potatoes with spinach. She used baby spinach leaves but I usually have several bags of frozen spinach in my freezer, so I used that instead. I added the spinach at the end of the cooking time for the potatoes, letting it boil for just a few minutes.
It's almost time to bring out the crockpot. For me it's a colder weather item...everything tastes sort of stewed in it. Maybe I just need better recipes or technique. But there's no denying it's a time-saver...if I'm organized I can even get everything into the pot the night before, refrigerate it, and then start it up in the morning. Even though I'm a stay-at-home mom right now, the reality of our lives is that we're in the car more than we're at home. Big, involved meals just don't happen during the week.
A while ago I read an article about a mom who blended veggies into mashed potatoes in an effort to get her kids to eat more vegetables. I was intrigued especially by her recipe for mashed potatoes with spinach. She used baby spinach leaves but I usually have several bags of frozen spinach in my freezer, so I used that instead. I added the spinach at the end of the cooking time for the potatoes, letting it boil for just a few minutes.
I was really pleased with the results. It was creamy and pretty and certainly upped the nutrition of mashed potatoes with butter. The spinach didn't dominate the taste of the potatoes, either, so picky eaters might like this dish. Imagine how pretty carrots might look instead of spinach.
Monday, October 5, 2009
Jealous of Pink
October is Breast Cancer Awareness Month. If you live in the United States, you can't miss it. Pink ribbons are on everything. Pro football players are wearing pink on their jerseys. Our local newspaper is tinted pink this month.
I'm jealous.
I'm jealous.
I wonder how many people know that September is Childhood Cancer Awareness Month. Or that a gold ribbon is the symbol for the disease. I certainly didn't, until my child was diagnosed with cancer. Why not? Probably because childhood cancer is relatively rare. Maybe because it makes us all very uncomfortable, because it's so tragic. Maybe we'd rather not think about it. I know I wouldn't.
Childhood cancer research is severely underfunded. When I see pink ribbons everywhere, I'm saddened by the fact that children have no voice to secure much-needed research dollars. Their parents have to do it for them, and during the ordeal, most of us are just too tired and trying to survive emotionally. Afterward, some parents just want to forget that chapter in their lives and move on.
Some of us will write letters to Congress and checks to our local hospital. We'll participate in walks and fundraisers. But it feels a little bit like having a bake sale...you just can't make that much money this way. Not the kind of money that propels research forward.
I know many people who've had breast cancer. Several relatives have battled it. I am saddened by their ordeals, and admire their strength. Odds are I'll have to deal with it at some point, too. What woman hasn't emerged from a mammogram and thought, "Not my turn yet."
But I know that nothing that can compare to having your own child diagnosed with cancer.
Check out CureSearch for information on childhood cancer, important research, and the drive to secure more dollars from Congress.
Wear the pink, but remember the gold, too.
Sunday, October 4, 2009
Random Sunday Thoughts...and Shiitake Mushroom Soup
It poured all day yesterday, so it would seem as if today could be sunny. Nope. With the waning daylight on both ends, it's getting me down to spend so much time in the low light. And this persistent headache that segues in and out of migraine mode every other day is probably caused by the mold and ragweed allergens, high this time of year around here.
DD17 said her head hurt this morning. That gives me pause, always, but I do think today it's probably the same gunk in the air causing her headache that's causing mine.
I worked a bit on the Heather Hoodie Vest yesterday, but in my enthusiasm to move it along I bound off the back too soon. After eyeing the length dubiously, I compared it to an existing sweater and decided it was going to be too short. So I unbound the edges and put the stitches back on the needles. Two steps forward, one step back. That kind of day.
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One of my few exposures to mushrooms as a child was a stuffed mushroom dish at the holidays. Filled with sausage meat and cheese and egg as a binder, it was tasty but really heavy. And I'm pretty sure all that sausage negated any health benefits from the mushrooms.
Now that I'm an adult, I'm hampered by experimenting with mushrooms since my husband dislikes them. He traces his dislike to childhood trauma involving visits to an aunt who would take all the children mushroom foraging. Then they would return home and she would start cooking all the mushrooms. The smell of the cooking mushrooms scarred him for life, I think.
So, when I started reading about the health benefits of shiitake mushrooms, I was determined to try to include some in our diet (well, husband excludes himself). Unlike more conventional western produce, I'm unsure how to select shiitake mushrooms. Are they fresh? Does organic matter? How do you clean these things? So I cheat and do the American thing: buy frozen. The local supermarkets all carry frozen organic mushrooms, and while it's probably not the same as fresh, it seems good enough for my purposes.
So far, I've used them in fairly easy ways: adding to tomato sauce or in a quick saute. But this week's blog post from Dr. Andrew Weil (another interesting health website) included a recipe for Mushroom Stock using dried shiitake mushrooms. I just had to try it.
We liked this. It was strongly flavored, but interesting. Even DS12 liked it, and he's the picky one. Husband, alas, abstained.
DD17 said her head hurt this morning. That gives me pause, always, but I do think today it's probably the same gunk in the air causing her headache that's causing mine.
I worked a bit on the Heather Hoodie Vest yesterday, but in my enthusiasm to move it along I bound off the back too soon. After eyeing the length dubiously, I compared it to an existing sweater and decided it was going to be too short. So I unbound the edges and put the stitches back on the needles. Two steps forward, one step back. That kind of day.
----------
One of my few exposures to mushrooms as a child was a stuffed mushroom dish at the holidays. Filled with sausage meat and cheese and egg as a binder, it was tasty but really heavy. And I'm pretty sure all that sausage negated any health benefits from the mushrooms.
Now that I'm an adult, I'm hampered by experimenting with mushrooms since my husband dislikes them. He traces his dislike to childhood trauma involving visits to an aunt who would take all the children mushroom foraging. Then they would return home and she would start cooking all the mushrooms. The smell of the cooking mushrooms scarred him for life, I think.
So, when I started reading about the health benefits of shiitake mushrooms, I was determined to try to include some in our diet (well, husband excludes himself). Unlike more conventional western produce, I'm unsure how to select shiitake mushrooms. Are they fresh? Does organic matter? How do you clean these things? So I cheat and do the American thing: buy frozen. The local supermarkets all carry frozen organic mushrooms, and while it's probably not the same as fresh, it seems good enough for my purposes.
So far, I've used them in fairly easy ways: adding to tomato sauce or in a quick saute. But this week's blog post from Dr. Andrew Weil (another interesting health website) included a recipe for Mushroom Stock using dried shiitake mushrooms. I just had to try it.
You start with dried shiitake mushrooms, which I found easily in the supermarket. I added leeks instead of onions, and left out the fennel which I don't particularly like. I used a low-sodium soy sauce instead of the tamari (which is just a soy sauce, if the label is correct) because I keep soy sauce in the house. Simmer for 1.5 hours and strain.
To make the soup, I reheated the broth later and added some frozen shiitake mushrooms and some orzo because that's what I had on hand. I suppose you could add some green onion or other light vegetable for color and flavor. I'll have to experiment.We liked this. It was strongly flavored, but interesting. Even DS12 liked it, and he's the picky one. Husband, alas, abstained.
Friday, October 2, 2009
October is...
....sweater weather! I'm making DD17 the Heather Hoodie Vest from the Fall 2009 issue of Knitscene.
It's a fast knit and I'm almost finished with the back, which is the biggest piece. I need to keep plugging away with this, so she can wear it soon and I can move on to another project. It's supposed to rain this weekend, so hopefully I'll make some progress on it.
The yarn is Lana Grossa Royal Tweed, and it's so soft. Hopefully it well wear well, because I'm sure it will be washed often. DD17 tends to toss all her clothes in the hamper after school...all that sneezing and coughing in the halls really grosses her out. Can't say I blame her, but wool sweaters need a little TLC to stay nice looking.
It's a fast knit and I'm almost finished with the back, which is the biggest piece. I need to keep plugging away with this, so she can wear it soon and I can move on to another project. It's supposed to rain this weekend, so hopefully I'll make some progress on it.I'm really liking this yarn. The yarn store owner recommended it instead of the Brown Sheep Lamb's Pride Bulky originally called for. She says it won't pill as much. I just like the tweedy flecks since it's more interesting, I think. It's more of a bright navy blue than the cobalt blue that's showing up in these shots.
The yarn is Lana Grossa Royal Tweed, and it's so soft. Hopefully it well wear well, because I'm sure it will be washed often. DD17 tends to toss all her clothes in the hamper after school...all that sneezing and coughing in the halls really grosses her out. Can't say I blame her, but wool sweaters need a little TLC to stay nice looking.
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