Freezer Inventory

I'm so tired of things toppling out at me when I open my freezer door! Upon catching a round roast that I didn't even realize I had to the toe a bit ago, I thought I'd take a quick inventory.

6 1-lb bags Broccoli Florets
1 3-lb bag Broccoli Florets
2 1-lb bag SW Mix Veggies
1/2 of a 3-lb bag of Stir Fry Mix Veggies
1/2 of a 3-lb bag of Crinkle Cut French Fries
9 3/4-lb packages of Hamburger
5 1-lb packages of various Steaks
2 packages of 2 Boneless, Skinless Chicken Breasts
1 2 lb package of Stir Fry Cut Pork Strips
1 10-lb bag of Ice
4 haphazard Otter Pops from last summer
1 misplaced Fudgecicle from last summer
2 wayward Lemonade Fruit Bars from last summer
4 Totinos Pizzas
1 jar of Yeast
1 box of Baking Soda

(Oh, and the round roast went into my fridge for tomorrow's crockpot dinner!)

Is it any wonder why things jump out at me when I open the door? I NEEEEEED a chest freezer. No idea where I'd PUT one, and I fear for the things I'd lose in it...but....

Ten Things Every Child with Autism Wishes You Knew

I did not write this, but I came across this in one of those parent and student rights handbook thingamabobbers that the state mandates that schools give you when enrolling your child in special education classes. I've had this handbook in my file cabinet since 2007, and I gotta admit, I've never bothered to read it. 'Til my husband needed a source for a research paper and I dragged it out.

Bottom line...not written by me. This was written by Ellen Notbohm. Most of this touches home with me, since I have two children who have autism, and so much of it is 100% accurate for them.


1. I am a child with autism. I am not "autistic." My autism is one aspect of my total character. It does not define me as a person. Are you a person with thoughts, feelings and many talents, or are you just fat (overweight), myopic (wear glasses) or klutzy (uncoordinated, not good at sports)?



2. My sensory perceptions are disordered. This means the ordinary sights, sounds, smells, tastes and touches of everyday life that you may not even notice can be downright painful for me. The very environment in which I have to live often seems hostile. I may appear withdrawn or belligerent to you, but I am really just trying to defend myself.

A "simple" trip to the grocery store may be hell for me. My hearing may be hyperacute. Dozens of people are talking at once. The meat cutter screeches, babies wail, carts creak, the fluorescent lighting hums. My brain can't filter all the input, and I'm in overload! My sense of smell may be highly sensitive. The fish at the meat counter isn't quite fresh, the guy standing next to us hasn't showered today, the deli is handing out sausage samples... I can't sort it all out, I'm too nauseous.

Because I am visually oriented, this may be my first sense to become overstimulated. The fluorescent light is too bright. Sometimes the pulsating light bounces off everything and distorts what I am seeing. The space seems to be constantly changing. There's glare from windows, moving fans on the ceiling, so many bodies in constant motion, too many items for me to be able to focus - and I may compensate with tunnel vision. All this affects my vestibular sense, and now I can't even tell where my body is in space. I may stumble, bump into things, or simply lay down and try to regroup.


3. Please remember to distinguish between won't (I choose not to) and can't (I'm not able to). Receptive and expressive language are both difficult for me. It isn't that I don't listen to instructions. It's that I can't understand you. When you call to me from across the room, this is what I hear: "*&^%$#@, Billy. #$%^&^%$#$%^&*." Instead, come speak directly to me in plain words: "Please put your book in your desk, Billy. It's time to go to lunch."This tells me what you want me to do and what is going to happen next. Now it's much easier for me to comply.


4. I am a concrete thinker. I interpret language literally. It's very confusing for me when you say, "Hold your horses, cowboy!" when what you really mean is, "Please stop running." Don't tell me something is a "piece of cake" when there is no dessert in sight and what you really mean is, "This will be easy for you to do." Idioms, puns, nuances, double entendres and sarcasm are lost on me.


5. Be patient with my limited vocabulary. It's hard for me to tell you what I need when I don't know the worlds to describe my feelings. I may be hungry, frustrated, frightened or confused, but right now those words are beyond my ability to express. Be alert for body language, withdrawal, agitation, or other signs that something is wrong. There's a flip side to this: I may sound like a little professor or a movie star, rattling off words or whole scripts well beyond my developmental age. These are messages I have memorized from the world around me to compensate for my language deficits, because I know I am expected to respond when spoken to. They may come from books, television or the speech of other people. It's called echolalia. I don't necessarily understand the context or the terminology I'm using. I just know it gets me off the hook for coming up with a reply.


6. Because language is so difficult for me, I am very visually oriented. Show me how to do something rather than just telling me. And please be prepared to show me many times. Lots of patient repetition helps me learn. A visual schedule is extremely helpful as I move through my day. Like your day planner, it relieves me of the stress of having to remember what comes next, makes for smooth transitions between activities, and helps me manage my time and meet your expectations.


7. Focus and build on what I can do rather than what I can't do. Like any other human, I can't learn in an environment where I'm constantly made to feel that I'm not good enough or that I need fixing. Trying anything new when I am almost sure to be met with criticism, however constructive, becomes something to be avoided. Look for my strengths and you'll find therem. There's more than one right way to do most things.


8. Help me with social interactions. It may look like I don't want to play with the other kids on the playground, but sometimes it's just that I simply don't know how to start a conversation or enter a play situation. If you can encourage other children to invite me to join them at kickball or shooting baskets, I may be delighted to be included.


9. Try to identify what triggers my meltdowns. This is termed "the antecedent." Meltdowns, blowups, tantrums or whatever you want to call them are even more horrid for me than they are for you. They occur because one or more of my senses has gone into overload. If you can figure out why my meltdowns occur, they can be prevented.


10. If you are a family member, please love me unconditionally. Banish thoughts such as, "If he would just..." and "Why can't she...?" I didn't hcoose to have autism. Remember that it's happening to me, not you. Without your support, my chances of successful, self-reliant adulthood are slim. With your support and guidance, the possibilities are broader than you might think. I promise you I'm worth it.


It all comes down to three words: Patience. Patience. Patience.

Work to view my autism as a different ability rather than a disability. Look past what you may see as limitations and see the gifts autism has given me. I may not be good at eye contact or conversation, but have you noticed I don't lie, cheat at games, tattle on my classmates, or pass judgment on other people?

You are my foundation. Think through some of those societal rules, and if they don't make sense for me, let them go. Be my advocate, be my friend, and we'll see just how far I can go.

Perfect Oatmeal Cookies

I woke up craving oatmeal cookies today. What can I say? I must've been dreaming about them or something. The kids wanted to go to Grandma's house, and my husband had a slight case of cabin fever, so we decided to go bake cookies at Grandma's house...after a quick trip through Safeway, of course. :)

This recipe is totally not mine, FYI. It has been adapted from Smitten Kitchen's "thick, chewy oatmeal raisin cookies". I cannot express my love for Smitten Kitchen enough!

What ya need, "in order of appearance":

1 cup softened butter (I know I always say margarine is fine....but you need real butter for this....and don't be like me and forget to pull your butter out of the freezer...oops!)
1 1/2 cup brown sugar (whatever you like, I use dark brown sugar)
2 eggs
1 tsp good vanilla extract (I used bourbon vanilla....you could use a vodka vanilla....or McCormick...whatever...I won't tell...)
1 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
3-3 1/2 cups oatmeal (anything but instant will work...I use quick oats since that's what I buy for breakfast...)
1 bag chocolate chips (whatever you like...my crowd likes milk, and I prefer dark, so I used half and half)
2 cups raisins
1 1/2 cups nuts (whatever you like....walnuts are good...as are pecans...or, well, anything, really...)

Typical cookie method--cream the butter and sugar together, add the eggs and vanilla and mix well. In a separate bowl, mix up the flour, salt, baking soda and cinnamon with a fork, then combine the wet and dry mixtures. Stir in the oatmeal a cup at a time, then fold in the chocolate chips, raisins and nuts.

Chill the dough for half an hour or so. Line your cookie sheet with parchment paper and then drop the dough in balls about an inch apart (mine didn't spread much at all....but then my dough-to-stuff ratio was VERY heavy on the stuff so there really wasn't much TO spread).

Bake in a 350 degree preheated oven for about 10-12 minutes or until browned to your liking. Allow to sit on the hot cookie sheet for an additional 5 mins or so after you pull them out of the oven, then move them to cooling racks.

NOMMMMMMMMM!!!!

Chicken Tortilla Soup

*updated 06 March 2013*

I've only been meaning to blog this recipe for a month now, but it's so good I keep forgetting to take a photo until it's all gone!

Sorry, no real process photos, but it's really simple! Here's a general list of what you'll need:

1.5-2 lbs chicken breasts (or thighs)
1 small onion, chopped
3-4 big cloves of garlic, minced and crushed into paste
2 12-16 oz bags of Southwest Mix frozen veggies (the one I love is by Birdseye...use what you like)
2 cans of Rotel (Original)
1/2 cup of white rice
1/4 cup sour cream
1-2 teaspoons of chicken base (I like Better Than Bouillon, but you can use a couple bouillon cubes or substitute a can of stock or leave it out entirely, that's fine too....)
2 tablespoons of your favorite taco or fajita seasoning--I love the one over at Give Peas A Chance, as I've said before....but you can use McCormick if you'd prefer...no one will tell.

seasoning to taste (I use salt & pepper, garlic and onion powders, chile powder, lots of cayenne pepper...Montreal Seasoning works well, too)


Start out with a couple tablespoons of oil in a heavy bottom soup pot or dutch oven over medium heat. Toss in the onion and garlic paste and cook till the onions are translucent. Cut the chicken into 1/2" cubes and toss it in with the onion and garlic, and then use your misc. seasonings to season the chicken before turning the heat up to high and browning it a bit. Toss in the fajita seasoning and the chicken base, both cans of Rotel, the rice and the bags of veggies, and add about 2 quarts of water (enough to top off the pot). Bring it to a boil and then reduce heat and cover and let it simmer for 20 mins or so (I know this seems like a long time for those of us who prefer their rice a little firm...but I think soft is better for this....so use your judgment). At the end, mix in the sour cream (I *HATE* sour cream straight up....but I still put it in this. It adds a little something and it doesn't make everything taste like sour cream, I promise!).


Spoon out the "good stuff" into a bowl with a slotted spoon, and then use a ladle or a measuring cup to pour the broth over the top of it--this way everyone gets their preferred "stuff to broth ratio." haha!!

Top with shredded cheese (cheddar...must...have...cheddar....monterey jack is good, too, but you simply MUST use cheddar, too! LOL!), more sour cream for those who like it, and tortilla strips or Fritos! I usually add shredded lettuce and chopped tomato and onion to the top as well.

Voila! Tortilla soup.

Opening a Pomegranate

'Tis the season that I start craving pomegranate! I used to be really intimidated by cutting into them, but it's really not too difficult or even messy if you go about it properly.

You'll need a mixing bowl, a sharp knife (I like my serrated tomato knife for this) and I'd recommend a trash bag to cover your cutting board or counter top as well, because the juice *WILL* stain, I promise.

Start by lopping off the top--about half an inch or so.

See the juice?!

Score the side from top to bottom about half a dozen times, give or take (at least 4 times).

Fill your bowl with cold water, and then break the pomegranate apart into the water. It should come apart pretty easily where you've scored it.

Then, all you have to do is get to work gently picking the little pearly bits out, letting them fall into the water. The fruit will sink, and the icky white part and skin will float to the top.

All you have to do from this point is skim all the white pith off the top of the water, and strain it and you will be left with about a cereal bowl full of pomegranate seeds/pearls/whatever you wanna call them to use however you want. My favorite is to just eat them as-is by the handful, but you could put them in salads, juice them, make jam, make grenadine, or any number of other things.

I store them in a bowl in my fridge wrapped in flour sack cloth.

My Kitchen Sponge

I cut a chunk out of my kitchen sponge so it can sit up off the counter and actually dry after each use. I don't remember where I saw this idea, but I liked it, and it works really well!!! Just cut a bigger chunk out of your sponge and you can stick it around the neck of your faucet. :)

Stuffed Shells

I haven't blogged in forever it seems. *sigh* I am going to TRY to get back into the swing of blogging regularly again.

I made these shells a couple weeks ago and I only took a photo of the finished product, so I'm posting this recipe/method by memory. It's not like I measure anything anyway, so measurements wouldn't matter much.

2 lbs ground turkey
1 lb ground beef
5 oz, divided in half, shredded Parmesan cheese (I PREFER grated...just don't buy that shelf stable crap. It's not cheese. Get it in the deli or grate it yourself)
seasoned bread crumbs (make them yourself, buy them, whatever)
3 cloves garlic, minced...or 1 tbsp garlic paste
1 small onion, chopped
1 cup of chopped mushrooms, minced
1 egg, slightly beaten
1 lb jumbo shells (1 box)
2 qts of your favorite pasta sauce (canned works great for this....home made is fine if you have the energy to make it or have some frozen)

Start off by filling a large pot of water to boil. Salt it, and add the jumbo shells when it comes to a boil. Boil for 1-2 mins shy of 'done' because you are going to bake these as well. Drain when cooked.

Add a tablespoon or two of oil to the bottom of a heavy skillet and add the garlic, mushrooms and onion, and cook over medium heat until the onions are translucent. Then add the ground turkey and ground beef, mixing them together thoroughly as they brown. When the meat mixture is cooked through, add the egg, half the parmesan cheese, and 2 cups of the pasta sauce. Add the bread crumbs a handful at a time until the mixture comes together to a consistency similar to a meatloaf mixture. I also typically pick through all of the cooked shells and chop up any torn ones and add them to the filling.

Pour 1-2 cups of the pasta sauce into the bottom of a 9x13" baking dish. Take a teaspoon and gently fill each shell and set it into the baking dish as close as you can get them. Repeat until the pan is full. Spoon the remaining sauce over the shells in the pan and sprinkle with the rest of the Parmesan cheese and a light dusting of the bread crumbs. Bake at 400ish degrees for about half an hour, or until the cheese is melted and the filling is heated through.

Note: If the pan fills up before you use all of your shells and filling, fill the shells anyway and flash freeze them and store in a Ziploc bag in the freezer till next time.