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From the monthly archives: September 2008
Small Yukon Gold potatoes, peeled, quartered and tossed with extra virgin olive oil and salt and pepper, herbs if you like
Several slices prosciutto di Parma, heated briefly in dry skillet and chopped into pieces
Frico
Romaine lettuce, torn into bite-sized pieces, rinsed and spun [...]

Small Yukon Gold potatoes, peeled, quartered and tossed with extra virgin olive oil and salt and pepper, herbs if you like
Several slices prosciutto di Parma, heated briefly in dry skillet and chopped into pieces
Frico
Romaine lettuce, torn into bite-sized pieces, rinsed and spun dry
Drain potatoes from the olive oil and cook in a pre-heated cast iron pan, covered, 15-20 minutes, turning every 5 minutes or so, until cooked through and nicely browned in places. Set aside.
Make the dressing: whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, herbes de Provence, salt and pepper to taste
Toss everything together and serve.
I wasn’t very happy with how the frico turned out — I had put the baking sheet on the lowest rack because I was cooking a roast on top, and so the sheet was resting on my baking stones. My hips were achy or I would have taken out the roast just to bake the frico, but hey… sometimes you just don’t have what it takes to do what it takes to make everything perfect
. They were a bit too overdone on the underside and hence had a bitter taste. Bleh. There’s always a next time. The prosciutto was soooo good though…
After a quick review of what we’ve been eating the past couple of weeks since Aisa’s party, I decided that we need to add more ORANGES and YELLOWS to our diet. So I bought ~10 pounds of garnet yams to make into SOMETHING.
Somehow, this really wasn’t what I had in mind when I [...]
After a quick review of what we’ve been eating the past couple of weeks since Aisa’s party, I decided that we need to add more ORANGES and YELLOWS to our diet. So I bought ~10 pounds of garnet yams to make into SOMETHING.
Somehow, this really wasn’t what I had in mind when I decided we were going to eat healthier around here… but heh… I couldn’t resist.

Spiced Sweet Potato Cake with Brown Sugar Icing recipe at Epicurious
Tagged with: sweet potatoes
I transferred all my bookmarks to delicious because I felt they were cluttering up my folders here. But since I did that 2 months ago I’m back in the same place. Argh. Where I’ve been… just for today…
Bizarro Politics from a 4RealMom’s hubby
I transferred all my bookmarks to delicious because I felt they were cluttering up my folders here. But since I did that 2 months ago I’m back in the same place. Argh. Where I’ve been… just for today…
Bizarro Politics from a 4RealMom’s hubby
Martin Sheen says NO to assisted suicide in WA
Bishop Jaime Soto speaks the truth in love about love…
1571 Battle of Lepanto: in 4 hours 40,000 dead — I’m keeping that one for our history lessons.
U.S. archbishop at Vatican says Democrats becoming ‘party of death’
Bishop Calls on Catholics to Stop Dozing
Alive and Young’s “Not Said” Category — you can be sure I bookmarked this page, for those days when I need a good laugh!
Tagged with: odds-and-ends
from an Epicurious recipe (sorry, too tired to look for the link again)
Toast pecans and almonds in 375 degree oven for 10 minutes or so. Let cool and chop.
Meanwhile make Elizabeth Foss’ Favorite Family Granola (I’ve tailored this to our own taste with a few adjustments, but the original is [...]

from an Epicurious recipe (sorry, too tired to look for the link again)
Toast pecans and almonds in 375 degree oven for 10 minutes or so. Let cool and chop.
Meanwhile make Elizabeth Foss’ Favorite Family Granola (I’ve tailored this to our own taste with a few adjustments, but the original is just as wonderful)
While granola is baking/drying/toasting, chop up dates.
Toss granola with pecans, almonds, dates, and dried blueberries. Yum yum!
Tagged with: granola
This is a nice dinner entree when you forget to take stuff out of the freezer in time, like I did today. [blush]
Put 2 frozen chicken breast halves (leave skin and bone intact)
into a skillet. Pour extra virgin olive oil on top and the juice of 1/2 lemon. Sprinkle with sea [...]

This is a nice dinner entree when you forget to take stuff out of the freezer in time, like I did today. [blush]
Put 2 frozen chicken breast halves (leave skin and bone intact)
into a skillet. Pour extra virgin olive oil on top and the juice of 1/2 lemon. Sprinkle with sea salt and freshly ground black pepper. Poach over low heat for 30-45 minutes or until just cooked through. Remove from skillet, set aside 5 minutes, then cut into slices down to bone but not all the way through. Believe it or not, this served a family of 5 (dd was in KY practicing with choir), with side dishes!
I was planning to add some white wine or vermouth halfway through cooking, and sprinkle with some freshly chopped flat-leaf parsley before serving, but by then my energy level was down to ZERO, so I served as is, simply topped by the cooking juices. But if you want it fancier looking that’s what I would do.
Tagged with: chicken
Sorry about the fuzzy recipe.
1 scoop dried baby lima beans (I mean the scoop at Whole Foods, which probably came to about 1 1/2 cups)
vegan buttery spread (I used Earth Balance)
soy milk to thin mash to desired consistency
pinch garlic powder or 1 large clove garlic [...]

Sorry about the fuzzy recipe.
1 scoop dried baby lima beans (I mean the scoop at Whole Foods, which probably came to about 1 1/2 cups)
vegan buttery spread (I used Earth Balance)
soy milk to thin mash to desired consistency
pinch garlic powder or 1 large clove garlic crushed to a paste
salt and pepper to taste
Pick over lima beans to discard ickies. Boil lima beans in water for ~1 1/2 hours, or until tender. Drain and put into food processor bowl along with the rest of the ingredients. Process until smooth to your liking (we like ours with a bit of roughness left). Great side dish!
Tagged with: beans
1 medium head romaine lettuce, torn into bite-sized pieces, rinsed and spun dry
1/2 English cucumber or any waxless cucumber, deseeded if necessary
4 ribs celery hearts, leaves discarded if you like, sliced thinly (leave unpeeled)
the dressing, whisk all in a bowl:
~1/4 cup extra virgin olive oil
juice of [...]

1 medium head romaine lettuce, torn into bite-sized pieces, rinsed and spun dry
1/2 English cucumber or any waxless cucumber, deseeded if necessary
4 ribs celery hearts, leaves discarded if you like, sliced thinly (leave unpeeled)
the dressing, whisk all in a bowl:
~1/4 cup extra virgin olive oil
juice of 1/2 lemon
4 tablespoons honey
1 tablespoon Dijon mustard
salt and pepper if you like (I didn’t use any)
Toss together and enjoy!
Tagged with: salad
Boil together in a pot large enough to accommodate a large salmon fillet (this was enough for 6 people):
water (enough to cover salmon when you put it in)
2 bay leaves
a teaspoon or so allspice
a tablespoon or so whole black peppercorns
a tablespoon or so sea salt
[...]

Boil together in a pot large enough to accommodate a large salmon fillet (this was enough for 6 people):
water (enough to cover salmon when you put it in)
2 bay leaves
a teaspoon or so allspice
a tablespoon or so whole black peppercorns
a tablespoon or so sea salt
When boiling, gently add salmon, cover pot, and turn off heat. Let poach 15-20 minutes.
Drain salmon and set aside on cutting board until cool enough to handle, loosely tented with a piece of foil. Cut/Pull off skin gently.
In a small bowl, mix together
mayonnaise (or Vegenaise if you’re allergic to eggs like my dh is)
Dijon mustard
dried or fresh tarragon
dried or fresh dill
freshly squeezed lemon juice
Serve salmon topped with mayo-mustard sauce.
So we’ve got the basics: as a nation, we spend more than we earn. But here’s a couple of videos the kids and I will be watching a bit more closely tomorrow.
It’s not picture perfect, and I wish I could say I grew the basil that went into the pesto, and the tomatoes… but no. It was still perfectly yummy, and what’s important, it’s all mine — well, except for a couple of bites Paco took. My little ones don’t like this particular salad, dad’s [...]

It’s not picture perfect, and I wish I could say I grew the basil that went into the pesto, and the tomatoes… but no. It was still perfectly yummy, and what’s important, it’s all mine
— well, except for a couple of bites Paco took. My little ones don’t like this particular salad, dad’s allergic to cheese, and Aisa’s sensitive to cheese and didn’t want to try.
The fresh buffalo mozzarella is from EuroPomella Italy, imported by Mozzarella Fresca in California, and locally available at Jungle Jim’s.
I made a batch of pesto, so I’ll be having the rest of that maybe with some penne, chopped up tomato and chopped up rest-of-the-mozzarella tonight. Yum. The baby should like it
We got the remnants of Hurricane Ike 2 weekends ago — strong winds (strong enough to break in half our basketball pole, luckily no one was hurt) but no rain. We didn’t have power for 24 hours. Luckily we just had Aisa’s grad party that Saturday, and on Sunday when we lost power we had [...]
We got the remnants of Hurricane Ike 2 weekends ago — strong winds (strong enough to break in half our basketball pole, luckily no one was hurt) but no rain. We didn’t have power for 24 hours. Luckily we just had Aisa’s grad party that Saturday, and on Sunday when we lost power we had gas (fortunately we had the foresight to switch the stove to gas when we moved here — it’s good to have two sources of fuel) and the grills. And 10+ bags of premade pizza dough from the party (we made almost ALL the dough recipes from Peter Reinhart’s American Pie).

These were Neapolitan dough, I believe, but I grilled them on the gas Weber outside. Topped with my favorite toppings (sopressata — just the smell of this brings me back to Italy, mix of mozzarella-asiago-provolone, crushed tomato sauce, and sliced onions)… you know it’s good when your 9-yo proclaims it “better than Pizza Hut!” You bet.

Cut eggplant into strips (about 3 1/2 inches x 1/2 inch).
Heat canola oil in a wok over high heat. Add minced garlic and onions (sliced lengthwise) and stir-fry 30 seconds. Add eggplant slices and let sit 4 minutes or so, turning after 2 minutes, until blistered and brown in spots.
Add [...]

Cut eggplant into strips (about 3 1/2 inches x 1/2 inch).
Heat canola oil in a wok over high heat. Add minced garlic and onions (sliced lengthwise) and stir-fry 30 seconds. Add eggplant slices and let sit 4 minutes or so, turning after 2 minutes, until blistered and brown in spots.
Add coconut milk, chili paste, fish sauce to taste and palm sugar (or brown sugar if you don’t have palm). Cover and braise over medium heat until eggplant is tender. Return to high heat, add scallions cut into 1-inch pieces, stir-fry 30 seconds, and serve hot.
Cut eggplant(s) lengthwise into 1/2 inch slices. Salt lightly and let sit for 15 minutes, then rinse and pat dry with paper towels. Drizzle extra virgin olive oil on baking sheet. Transfer eggplant slices to baking sheet, coating them with the oil on both sides. Bake at 450 degrees F for 15 minutes or [...]

Cut eggplant(s) lengthwise into 1/2 inch slices. Salt lightly and let sit for 15 minutes, then rinse and pat dry with paper towels. Drizzle extra virgin olive oil on baking sheet. Transfer eggplant slices to baking sheet, coating them with the oil on both sides. Bake at 450 degrees F for 15 minutes or until lightly browned on both sides. Remove from oven and lower heat to 400 degrees F. Top eggplant slices with feta cheese and sliced tomatoes. In a little bowl, mix together fresh (or dried if you don’t have fresh) bread crumbs, minced anchovies, minced capers, minced garlic and grated lemon zest. Sprinkle crumb mixture on top of tomatoes. Finish off with grindings of black pepper and a light drizzle or spray of more extra virgin olive oil. Bake 20 minutes more. Enjoy!
Note: Careful about the feta, capers and anchovies — dish could turn out very salty so use a light hand. Remember, less is more
The End of Feminism from Genevieve Kineke, author of The Authentic Catholic Woman
More Catholic than the Pope … it’s almost funny.
The End of Feminism from Genevieve Kineke, author of The Authentic Catholic Woman
More Catholic than the Pope … it’s almost funny.
A rather lively discussion today at our fraternal household (Cincinnati Couples for Christ) brought on this post — or compilation of thoughts. Like the title says, these are somewhat random and it will maybe take me a while to put all of these into a tight, coherent whole… if it ever happens, heh. Too many [...]
A rather lively discussion today at our fraternal household (Cincinnati Couples for Christ) brought on this post — or compilation of thoughts. Like the title says, these are somewhat random and it will maybe take me a while to put all of these into a tight, coherent whole… if it ever happens, heh. Too many drafts in my draft folder that went through this stage, and now they’re just… sitting there.
About boundaries… a visiting brother is asking what specific boundaries to give a 13-yo whose environment is filled with “free-thinkers” — in a place where tolerance, pluralism and modernism are the norms. Where all that’s ever heard is “as long as we don’t hurt anyone, it’s okay”… where “living a happy life” is the goal. (I wonder how they define “happy”. I wonder if they’ve ever heard of happiness co-existing with things such as rules.)
I didn’t get the chance to throw this out there because we went off on tangents and didn’t get back to the question, but one of my first thoughts was that boundaries aren’t something you impose on a 13-year-old. Boundaries are something that a person learns from early childhood. Depending on the age, the capabilities, the personality of the child, the parents, boundaries are going to look different family to family, but boundaries do have to be set. If there are no boundaries to begin with, the sudden imposition of one (or worse, several) at puberty is going to be difficult to say the least. Boundaries are something you kinda grow into, and that at some point as you grow in understanding, you also find comfort in — like knowing that a person won’t (or shouldn’t) just go into your house in the middle of the night to raid your fridge… not because they’ll get shot or put in jail, but just because most of society agrees that that kind of behavior is unacceptable. Growing to appreciate the fact that you can’t/shouldn’t spend beyond your means is another. It’s a comfort, because recognizing and following that boundary leads to peace of mind in the long run — if I don’t overspend, I don’t get stressed trying to figure out how to pay debt off.
So okay, I’m off on tangents again…
Getting back to boundaries. What I did manage to say was that parents need to sit down with their teen and agree on what the non-negotiables are. E.g., no alcohol until you’re 18 (where they are, anyone who’s tall enough to pass as “young adult” can pick up alcohol and pay for it, no questions asked). But sleepovers are negotiable starting at age 15, etc. Of course with so many comedians in the room the jokes inevitably turned to — marijuana is negotiable, etc. LOL. Moving on…
Many other thoughts, but one that stuck with me — and still being discussed between hubby and me — is the concept of obedience. And how it seems (to me at least) that — based on several men I’ve talked to about this, including hubby — men are more comfortable with spanking their children than women are. That men seem to believe boys, especially, need spanking for them to obey. Not frequent spanking, not regular spanking, but the occasional spanking that leads them to think “I better not do that anymore”.
I am of the persuasion — as I think a lot of Catholic homeschooling moms are — that obedience is something that has to be taught gently. That the #1 thing about obedience is that it’s a by-product of LOVE rather than FEAR. One concrete example from our family: sometimes our children misbehave WHILE praying, e.g., running around and tickling each other while praying the Rosary. One evening hubby threatened them with a belt swat if they didn’t stop. I later pointed out (privately) that the picture of a man with a Rosary in one hand and a belt in the other isn’t exactly inspiring. (This same story elicited jokes and guffaws from a bunch of people in the room today. Why? Don’t ask. Something about Voltes V.)
My point is that I want our children to pray because they’re doing it out of love for God, not out of fear of a belt swat. I just don’t think prayer works that way. I have this image of our children, all grown, and thinking back, considering if they should pray or not, and SINCE Dad is not around to give the belt swat, may find it easier to just not pray… the love of God all forgotten, because the object of fear is no longer present. Not a comforting thought.
Several men (and later on hubby) still think that because they got spanked, AND still grew up to be prayerful, Godly men, that it’s all okay. That certain boys NEED to be brought to ATTENTION via the belt swat so they can obey. Hmm…. this is just something I don’t think we’ll ever agree on. Not that I’ve never spanked my children. I do remember some days that I did. But it never gave me much comfort or made me feel confident in my parenting skills, and I never came out of it thinking “that taught them” or “that worked” — so it didn’t become a permanent part of my “parenting repertoire”, if you will. And yes, I was spanked too, and yes, I think for the most part I did deserve it. And yes, I did grow up, “okay”. I don’t have nightmares about being hit or lingering resentments for my parents whom I love to death… but still.
One of the things that puzzled me was that two dads expressed the thought that the concept I’m after — that kids should be taught to do things out of love and not out of fear — isn’t something that young children would easily grasp. I totally disagree, for many reasons.
One of the first things that a child learns to say to his/her parent are the words “I love you.” Come on, what parent hasn’t taught their child to say that back to them? It’s a moment every parent lives for — when the child says “I love you” to them without being prompted. It just makes EVERYTHING worth it. It’s especially heartwarming when it’s a teen who says it… but again I digress.
So this “I love you” thing. Wouldn’t it be the most natural thing in the world though, to follow it up with lessons on how to show what “I love you” means? “I love you” isn’t just saying it, it doesn’t always have to be accompanied by a hug or a kiss… but kids just learning the concept of love could very well be taught that love means some ACTION. And often this action translates to OBEDIENCE. As in “you love Mommy.” Do you want to show Mommy how much you love her? Then you obey. Right away.
(Because Mom will never tell you to do something that’s bad for you. Mom will never lie to you. Mom won’t tell you to do things that will hurt you. Mom will not purposely lead you astray. But those explanations can come later…)
Isn’t that how we’re supposed to love God anyway? We do things to please Him… not because we are afraid of punishment or of incurring His wrath, but because loving Him means doing the things that we know make Him happy? We even say it when we confess our sins:
and I detest all my sins, because I dread the loss of heaven, and the pains of hell;
but most of all because they offend Thee, my God, Who are all good and deserving of all my love.
So while it may be alright to obey out of a fear of punishment, the greater obedience is one that’s fueled by love.
And if this is a concept that we don’t feel we can/should teach children at a young age, then when do we?
Tagged with: obedience
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