ShE's NoT yOuR aVeRaGe MoM: TiP fOr TuEsDaY

Tuesday, May 4, 2010

TiP fOr TuEsDaY

I'm not going to lie to you. I am not a great and glorious spotless clean house of a Mom! Too many years of working full time and cleaning in the half hour I had not taken up by running various children to where they need to be, running to work, etc...all of which has taken a toll on my clutter free skills. This being said, I have found myself with a little more time on my hands as of late...and have had to reevaluate my way of doing things. This is what I've found that seems to work:

1. If you walk by it and it doesn't belong there, pick it up. How many times do you walk past the sneakers left by the front door before you actually pick them up? Exactly. When you walk past grab them, deposit them where they need to go...grab what ever else is out of place along the way. I actually have found if I walk the public spaces of the house with a laundry basket, I can easily pick up what doesn't belong and start at one end of the house and work to the other putting the errant items away.
2. Start the kids out helping early. My kids all learned to clean up after themselves as toddlers. We sang the clean up song and made it into a game and now that they are older, I give them a small allowance each week to clean up after themselves. My kids are 11, 9, and 7 and I use them to help. Not only are teaching your kids life sills that they can use into adult-hood, you're helping yourself out by not spending all day cleaning! My kids, empty the dishwasher, rinse off their dishes after any meal and load the dishwasher, clean their bathroom by wiping all surfaces and the toilet, they clean their rooms and help put away laundry as well. The kids also empty trashes throughout the house and make their own beds.This helps me out tons!=0)
3. Pick a room a day to deep clean. I pick a bathroom to scrub or deep clean the kitchen, or reorganize a closet. Don't get me wrong, I wipe down everything when it's dirty, but occasionally things need a good scrubbing!=0)
4. Do at least 1 load of laundry everyday. This includes, folding and putting it away! I feel like I do laundry more than just about anything else...with five people in the house and the kids not getting any cleaner, I imagine this will be the case for quite some time to come! As long as I do at least one load from start to finish daily, it is definitely manageable!
5. Chill. I know so many Mom's out there that stress out about the cleanliness of their abodes...let me share a secret...don't. This is how I think about it: My kids are happy, everyone got fed, everyone has SOMETHING clean to wear, nothing smells horrible, and I deep cleaned something today. So, I'm good...and if your in-laws have something to say about your house, invite them to clean!
Here's your tip for Tuesday...it works for me, maybe it will for you too! =0)

2 comments:

Cara said...: Like Grandma Lebbon always says, "Put your head before your heels." :); May 4, 2010 at 1:49 PM
jgirl said...: love G'ma Lebbon's sayings! ;0); May 4, 2010 at 2:40 PM

qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Tuesday, May 4, 2010

TiP fOr TuEsDaY

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