O Should Know

This weekend was wonderful because I could almost smell the fresh veggies that I will soon be harvested in my front yard this year.   The sun was shining, the dirt could easily be mixed into mud (via two messy kids and a hooked up garden hose) and I officially dusted off my gardening sandals.  Whoohoo!!

You might note that I only mentioned harvesting in my front yard.  This is because the back yard—although someday will make a plentiful garden spot—has been in possession of my children and my almost 2 year-old Golden Retriever.  So, in plain English. . . we are harvesting doggie doo and just praying for the survival of the few morsels of foliage that does remain back there.    I asked my hubbie if he would install electric fence around a small area that would make a nice garden spot, which turned into a great discussion about the “humanness” of installing electric fence inside our home.  And, although it was a lively discussion—we decided the whole thing might prompt a visit from child protective services if one of the kids mentioned to their teachers at school that mommy and daddy shocked them if they tried to leave their bedrooms.  Oh, well—we can dream.  Plus, the backyard really should be a place where kids can run and destroy (I suppose).

So. . .back to the front yard.  Last year I was able to convert my large and previously perennial flower filled planting beds into a veggie garden.  I love my flowers, but looks aren’t everything.  I ordered a copy of a book from Barnes & Nobel that was re-released in February—Small-Plot, High-Yield Gardening: How to Grow Like a Pro, Save Money, and Eat Well by Turning Your Back (or Front or Side) Yard Into An Organic Produce Garden by Sal Gilbertie, Larry Sheehan.  Talk about dreaming.  We are going to really pump out the produce this summer in ways I never imagined.    In addition to the book, I’ve also been perusing all of the great websites on small space gardening.  Between the two, I can almost smell my tomato breath right this second.

The garden space option I’d never considered before is containers.   That is my project for the next couple of weeks.  I will be researching how to grow things in big pots.  Our front yard should be interesting to say the least.  I wonder how the home owners association will react to our new front yard landscaping, especially since they spell out exactly how many trees and bushes you must have, not to mention the species of grass you have to plant.  Hopefully, we won’t get fined for pot gardening this year.  Hmmm.

I hope to max out the yard this summer with healthy things to eat and of course. . .what I can’t squeeze into the front yard, I can luckily buy.   Between our neighborhood Albertsons store and the nearby farmer’s market, I should be able to get about anything that can be grown on local soil.

Well, that’s about all that is on mind tonight.  I suppose I took the long way around to say, “I’m just thrilled about the coming of spring!”  How about you?  Are you ready to get your hands dirty in the name of fresh and healthy eating?  Just say, “O yes, PLEASE!”

Dear Ann Landers: I was going to go exercise today and my 6 year-old son asked my why I would do that when I have those really tight underwear that make my stomach look smaller. Do you think he is a genius?

Dear Ann Landers: How many Worrell children does it take to turn off the light in the bathroom? Well, technically it’s zero because one Worrell child always says, “What light” and the other says, “I didn’t turn on the light.” And, then it’s all up to me. Hmmm.

Sheesh.  It’s been a couple of weeks, but never fear—I haven’t stopped eating.  The fruit and veggie crusade is going well, although it is still a major task to fit in nine servings a day.  Most days, I have had to rely on 100% fruit juice or V8 because I’m simply just not organized enough to plan ahead and make sure I’m spreading out my juicy fibrous intake.  How’s that for glamorizing plants?

I’ve also been reading a book about clean eating geared toward creating healthier eating habits for the entire family.  It’s called, “The Eat-Clean Diet for Family and Kids.”  It’s a cool book, although it boils down to what I’m doing—simply eating more plant-based foods.  I’ve always been picky with my kids in terms of their eating habits, but I still buy too many processed foods.  It’s so true that parents control their kid’s diets.  If you buy it. . .they WILL eat it.  And, that goes for the good and the bad.  Now if I can just stop sneaking the bad stuff myself—the kids are getting older and I fear they will find my chocolate stash under the front seat of the car.  Of course, summer is near and that will come to an end with the heat.  I’m getting there!

Fish has also been on my mind and swimming around in my tummy.  After almost 32 years, I’ve come to enjoy it again after a bad McDonald’s fish-sandwich episode at age 10.  I was with my mother at the Merle Hay Mall in Des Moines, Iowa one Saturday and was served up a yack-fest.  Of course, in hindsight—it was probably a case of bad tartar sauce.  I couldn’t even whiff fish aroma for years with the exception of tuna, crab, shrimp and lobster.  But, my travels to California over the last year have taught me how to eat fish right.   Sole, orange roughy and mahi-mahi are delicious in a light lemon-caper sauce.   As I enjoy my early 40’s, I know heart health is important.  So, Omega 3’s abound in our house between the fish and the Cocoa Puffs laced with flax seed.  (Yes, that still my secret treat).

Anyhoo—I hope you are still on board with your NY’s resolutions.  If not, don’t despair.  March is a great month for do-overs.   If at first you do not succeed—try, try again.  It took me 32 years to eat fish again.  Find your lemon caper sauce and get going!

Dear Ann Landers: OK, I’m doing some rehab on my back and here is my 6 year-old’s comment, “So, that is what your doctor told you? Get a big ball and fall all over the place.” Gee, the support is overflowing.

Dear Ann Landers: I just picked up four pairs of scissors on the floor in various places around the house. When I asked my (now) 6 year-old what they were doing on the floor he said, “In case I want to cut something, MOM.” Of, course!

Eating healthy is a challenge for the strongest of “beings” under normal circumstances, but holidays always present an even bigger challenge.   Especially, when our holidays seem to be centered on sugary goodness—which is (of course) is the case with Valentine’s Day.

Just thinking about a “box of chocolates” makes me drool.  Forrest Gump made an understatement when he declared that life was a box of chocolates.  Some days are milky and others are dark.   Throw in nuts and caramel and you’ve got a party.  Coconut, to me, always signals “yuck” and I’m always sure to purge the box of the flakey whites upon receipt.  I’m superstitious—what can I say.

This weekend is going to be especially challenging for me due to the fact we are “officially” celebrating my 6 year-old’s birthday.  (It’s not official until you break cake with at least ten other 6 and unders, you know).  Sitting next to me while I write this is a gigantic pirate cake.  I’m tempted to dip my digits into the icing, but I know I should hold off.  Knowing my little guy, he’d notice the “chocolate dirt” under my fingernails in the morning.

So, how am I going to salvage the weekend—and, set a good example for my kiddos? The answer lies in moderation and supplementation.  I’ll freeze the chocolates and for every piece of candy I want to eat, I’ll visit the fruit basket.  And, if I really get desperate—I’ll melt a piece of chocolate and dip my pineapple for a double delight.

Additionally, nothing else screams “Valentine’s dinner” to me than lasagna.  And, coincidently, there is no better place to hide veggies.   Cheese and extra sauce is the perfect cover.

Below is my favorite lasagna recipe (because it tastes yummy with almost any veggie you have lurking in your crisper).  I clipped it out of a local newspaper a few years ago and I’m not sure of it’s origin at this point because I typed it up for my recipe archive and forgot to source it—so, sorry Aunt Beverly.  I apologize in advance for not giving you credit.

Make this lasagna with the vegetables you like and have on hand—
asparagus and mushrooms; zucchini and spinach; broccoli and carrot; eggplant and bell pepper.

Prep time: 50 minutes
Cooking time: 40-42 minutes

4 cups cooked vegetables (choose two vegetable options on opposite page)
4 1/2 Tbs. butter
1 medium-large onion, chopped
1 1/2 Tbs. plus 1/4 tsp. salt
15 oven-ready lasagna noodles
2 1/2 cups milk
1 cup canned chicken broth
6 garlic cloves, smashed with the side of a knife
5 Tbs. flour
Freshly ground pepper, to taste
1 1/4 cups grated Parmesan cheese
1/2 pound fontina (or provolone) cheese, grated (2 1/2 cups)

Heat 2 Tbs. butter over medium-high heat in a large skillet. Add onion; cook until soft and golden brown, about 5 minutes. Set aside.

Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan. Add noodles and soak until soft and pliable, 10 minutes. Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.)

Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.) Fish out garlic; discard.

Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended. Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 cup Parmesan, 1/4 tsp. salt and pepper to taste. Remove from heat; place plastic wrap directly on the sauce’s surface.

Adjust rack to upper-middle position and heat oven to 425 degrees. Smear 1/4 cup of the sauce over bottom of baking dish. Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan. Assemble final layer with remaining noodles, sauce and cheeses.

Seal with foil and bake until bubbly, about 35 minutes. Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer. Let stand 10-15 minutes before serving.

Happy Valentine’s Day 2010 fruit and vegetable fans (or, lovers of this blog—which are not always one and the same)!

This is one of my most “unfavorite” weeks of the year as a mother.  When I should be basking in pre-Valentine’s Day anticipation, I’m begging, pleading and rolling around on the ground like a maniac trying to get my kids to fill out 30 tiny “specially messaged” cards for each of their classmates (i.e. that’s 30 per kid=60 cards, people!!!!!).  Of course, in the end – I will sign most of the cards myself, lick the envelopes and tape on the crappy candy.  I guess I don’t know why I even have to bother with the cards, because just like Halloween—it is all about the candy.  In fact, I think I’ll start a friends of “No Valentine’s Day Card” Facebook page ASAP.  I’m sure Hallmark won’t be joining.

The other thing that I find ironic is that I’ll have to prepare a card for the kid who eats half of my kid’s lunch every day or that other kid who pushes my kid down on the playground once or twice a week.  What kind of message is that sending?  Reward the evil?  Or, love thy neighbor?  OK, it’s the later.  But, still.  . .

Now that I’m past my Valentine’s Day rant, I can move forward and talk about fruits and veggies.  I asked both of kids if they wouldn’t mind handing out Valentine-themed fruit to their classmates and they both just made a nasty face and walked away.  Evidently, they don’t think handing out a healthy treat will make them very popular—even if I did offer to scribble “I Heart You” in permanent marker on every apple.   And, I suppose they are right.  The kids will not only NOT open or read their card, but the “Bodacious Banana” will go brown waiting for lips to stop smacking on mini-Snickers and Sweet Tarts.

And, I suppose I don’t blame anyone for their insensitivity.  How will I react if my husband gives me a bouquet of beets vs. a box of chocolates?  Even though it would be so thoughtful of him in light of my healthy eating journey, would it make me cry due to the lack of romance in foods that don’t melt in mouth?

The answer this year could be as simple as “thinking” outside of the Valentine’s Day feedbag.  I think I saw some really cool red-hearted pencils at the grocery store tonight that would be perfect.   Yes, those pencils WOULD be perfect.  I’d be saving some kid’s teeth and I’ll also have something to sign all of the cards with.  Maybe the V-Day-themed writing utensil will put me in the holiday spirit.  Add in some red, red cherries and a rosy apple (with “I Heart You” written on it’s skin) and gee whiz. . .it will be a Valentine’s Day to remember.  Do I sound convincing?  I still hate this week. I’m ready to move on to “I’ll Pinch You If You Are Not Wearing Green” Day.

Dear Ann Landers:  OK, I know this is super crude.  But, my 5 year-old was telling tonight me about this super cool guy who farted the entire ABC’s on America’s Funniest Home Videos.  Have you seen it?  Can that be possible?  We are trying to limit his TV exposure these days and that is suppose to be a family show.  Help.

Dear Ann Landers: For some reason both of my children got excited about the Super Bowl this year. I asked my 11-year old who she was rooting for and she said, “The Saints, of course – because I go to Saint Joe’s elementary.” When, I asked my 5 year-old he (of course) said very casually, “I’m rooting for whoever wins.”