ShE's NoT yOuR aVeRaGe MoM: TiP fOr TuEsDaY (post 127)

Tuesday, October 26, 2010

TiP fOr TuEsDaY (post 127)

Halloween Safety Tips!

Haha, I just love to read tips published on keeping our kids safe, don't you? Be forewarned, my cynicism is showing today. The following is a list of 13 safety tips put out by "kaboose" and I'm sorry, but being a parent you have to have a fair amount of common sense. I've decided that many of these publications assume you as the parent are stupid. My opinions are the ones in red...if you can't tell that is! ;0)

Have adult supervision. Accompany your kids if you don’t think they’re old enough to trick-or-treat on their own.
What if I don't think my 15 year old is old enough to go on his own? Then again, if they want to trick-or-treat at 15, you probably have more problems on your hands...
There is safety in numbers. If they’re old enough to trick-or-treat without an adult, tell your kids to stay in a group.
Pet peeve alert right here! Why would you let your kid wander the 'hood alone in the first place...especially on Halloween? Um, yeah.
Map out your plan. Designate a route before your kids begin trick-or-treating, and make sure they stick to it.
Don't be a moron Mom and Dad and make sure your kids are sticking right to your neighborhood, they DON'T need anymore candy then that! What childhood obesity epidemic? Bah!
Take the long way 'round. Have your kids trick-or-treat in areas where there are a lot of people around. They should also avoid taking short-cuts through alleys and parking lots.
My guess is that a deserted neighborhood with random shots ringing out wouldn't be a good idea either...just sayin'...
Try tick-or-treat-friendly homes. Ensure your kids only visit houses with lights on. And, you might also suggest the houses they visit have some sort of Halloween decoration on the porch.
First off, I don't know what a "tick-or-treat" friendly home would be, but my guess is that you shouldn't bother my next door neighbors with the giant sign taped to their front door ranting about how evil Halloween is...
Stay outside. Make sure your kids don’t go inside someone’s house. They can get their candy from the porch.
This should be drilled into your kids heads while they are little, don't go in people's houses you don't know...you know, "stranger danger"? Do they even teach that anymore?
Remain visible. Dress your kids in a bright costume so others can see them. If their costume is dark, have your kids wear reflective strips or carry a glow stick or flashlight.
Or just drive the neighborhood following them with your high-beams on, just to be extra safe! I totally saw someone doing that once, wow!
Remember, shorter = safer.Goes without saying but just in case you forget, ensure your kids’ costumes aren’t so long that they can trip over them.
You're right, it goes without saying...right?
Don't cover the face. Instead of masks, have your kids wear make-up so they can see better.
Don't be the man I had to lead around the 'hood last year because he couldn't see through his mask. The kids stopped in front of him all night, no matter how many times I told them not too...
Quality-check treats. Check your kids’ candy before they eat it. Throw out any candy that is not in its original wrapper or looks like it has been tampered with.
That is if you can wrestle it away from them long enough to do so! ;0)
Say "no" to strangers.Tell your kids to never accept a ride or go anywhere with a stranger.
Not sure how effective this rule is when you can't tell who anybody is on Halloween. This one should just say "stay out of cars and walk your fat butted kids around to get candy", so there!
Obey the law. Encourage your kids to follow all the regular rules for walking around. That includes looking both ways before crossing, obeying all traffic laws and using cross walks and crossing lights where available.
I will be leashing all of my kids to ensure this as well! Rock on parent of the year! ;0P
Have a great time! Finally, make sure your kids have tons of fun and get lots and lots of candy.
You know what? Some candy is great...lots and lots, is a bit of an overkill...or so I think! Here's your Tip for Tuesday! ;0)

1 comment:

Cara said...: He, he! You're so funny!!! :) We take our kids around he block and then come home. We're so mean. :); October 26, 2010 at 7:42 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, October 26, 2010

TiP fOr TuEsDaY (post 127)

1 comment:

Search This Blog

Labels