Maternity Leave For the Stay at Home Mom?

I recently read this article and it totally inspired and challenged me to re-think my approach to postpartum!

My typical response with each new baby has been... "If I can do it, I ought to do it... (even if it sends me back to bed or I end up struggling emotionally, physically for a longer period of time... ) because if I don't do it, who will?" 

Looking back I sort of want to smack my forehead! 

One week after my 1st I went out to dinner with my family, because I "didn't want to miss out"... a waitress almost knocked our week old baby off the highchair we had her propped on in her carseat! I went and sat in our car to nurse as I was SO stressed out and had major anxiety every time we went out for quite some time after that!

With our 2nd I charged into camp season with out reservation and felt weepy and incompetent most of the summer.

With our 3rd birth baby I bleed a whole lot at birth, and made no adjustments for the longer period of healing I might need. For probably 6 months+ after I dealt with several bouts of mastitis, anemia, lack of energy and generally not feeling well.

What was I thinking???

While it seemed logical at the time, in hindsight, I see how unwise I had been and that my months of feeling unwell, not "normal" and struggling to a greater degree emotionally was very likely a result of my lack of healing and postpartum rest in the initial weeks and months following birth.

My healing and being restored fully is what is best for my family... not getting back to my old routine and trying to muscle it out of shear willpower! And that, like the author of the article states, takes rest, intentionality and a plan centered around the process of healing. 

My healing and restoration WILL benefit us all much more than me "muscling it" out of poorly acquired strength of will and good intentions. Additionally, I will admit that my emphasis on "getting back at it" was sort of based in my pridefulness... to prove to others my competency and also because I wanted to make it seem like it was all "no big deal." Hum... Sad.


Here are my Ideas...
(I'll try to update later with what I actually end up doing and how it goes for me.)

Preparations
Preparations are good. I feel like it creates margin and space. Elbow room. It helps me feel like I've already done most of the work and can relax in the moments that lay before me. It provides me peace of mind and clarity of thought. In the weeks prior to birth my "to due" list includes...
~ Stock up on basic supplies (what a great list!)
~ Prep for the home birth: clean, buy birth kit, practice relaxation, make a "nest".
~ Prep for homeschool: buy curriculum, make a plan, organize spaces.
~ Prep baby room and clothes.
~ Make freezer meals (more on that later)
~ Go on a nice date with my honey!
~ Do some special things as a family.
~ Nest... get my home ridiculously clean!

Laying In
The concept of "laying in" was introduced to me prior to our last birth baby (nearly 6 years ago). Basically, laying in is practiced it through staying in bed for about 2 to 3 days, much like a healing mother would at a hospital. Much is done and provided for her during this time.

It was very helpful to heal up from birth, get nursing established and just to get to know my new baby. I hope to do this again... but for longer, this time... say 4-5 or so days. Not only should this really be sort of mandatory and expected for any postpartum mom, but I think it really helps baby, siblings and dad to just chill, get to know the new baby and savor the new sweet things. Welcoming the whole family to enjoy a slow, unhurried season is much needed following a new addition to the family.

4 Weeks Off
I am planning to take 4-ish weeks "off" from my normal routine. This will include: instructing school, doing cleaning/cooking, laundry, and anything other than baby care. Basically, I plan being on my couch as much as possible with feet up, nursing, resting and loving those around me. I am hoping to get out daily for a short walk and sunshine. I am planning on keeping baby out of stores, church and germ-y places for both of our benefits (more on postpartum for baby later). My hope for this is that my diligence with rest will allow me to heal, stop bleeding quicker and avoid bouts of mastitis and postpartum emotional issues like I did with my 3rd birth. 

Belly Binding and Healing Postpartum Practices
I hadn't heard of abdominal binding until just recently, but when I did I thought "That is what I needed each time, but didn't know it existed!" Basically, you bind your abdomen from ribs down to hips soon after birth to stabilize floppiness, eleiviate after birth pains and to regain muscle support ... and to look more trim (not that I care much about this, honestly).  The jury is still out which binder I will get, but I have heard the most positive reviews on basic hospital/medical grade binders, and not fancy/trendy/pricy looking ones.

Here are the ones I've bookmarked as my top choices...

FitSplint
Squeem 
3 Panel Abdominal Binder
Underworks
Shrinkx

Additionally, I've always made some postpartum cooling comfrey and witch hazel pads and bought a sitz bath herbal mix that is really nice. I'm also exploring the world of essential oils and how they might aid in healing this time around!


Taking in Good Things
Continuing vitamines, fish oils, probiotics and vitamin D are on my list for post-baby health and emotional wellness. This would be in addition to all the meals I am planning to store up for easy prep during the weeks following birth. I WAS plan on making 2-4 meals of each of the following recipes, but my husband says not to... as freezer meals and his Mast Cell (sensitivities to histamines built up in foods that are preserved) issues don't mix well. I will still make a few, for lunches and breakfasts, but I'll go ahead and share my basic plan...

Chili - I add a TON more veggies to this recipe... Kale, peppers... basically whatever is laying around.

Beef Stew - Add the potatoes in the stew instead of mashing them and serving on the side.
Lamb Stew - My family LOVES this recipe!

Quiches -  I love having some hearty breakfasts the week following birth!
Baked Oatmeal - We've been enjoying baked oatmeal at camp all summer and I think it might do ok in the freezer... giving it a shot because of how great oatmeal is for milk supply!

Beef Taco Meat -  This is a great way to cook ground beef in bulk for freezing and adding to other recipes.

Shredded Chicken - For tacos or sandwiches or to put in other recipes.
Beans and Rice - Uganda style.

Beef Strogranoff - Stocking up on egg noodles too.

Creamy Mushroom Chicken - Paleo
Ugandan Chicken Stew - A family favorite that has become "comfort food" to me, yet fresh.

This would provide nearly a month of mostly prepped meals to pull out, pop in the crock pot and let cook all day, and just toss a salad, cook some rice or a veggies side and feel nourished and "on top of it" during the weeks and months after a husband is back to work!


Enlisting Help
I know we all deal differently with accepting support, but really, new mom's need a mother too!

We are super blessed to be having this baby in our "off season" at camp! While this doesn't mean my husband is at home all day, every day, it does mean he is WAY more available to be at home or come home as needed. The plan is for him to take off 3 weeks of work! I am also hoping my mom can come for a few weeks at or around the time of birth to help us manage our other children, home, cooking, and school.

I was considering hiring a "mothers' helper" this fall to help me with homeschool, light housework and preschool for our 3 year old... but I have yet to find anyone who either fits our needs or doesn't charge an INSANE amount. Not sure what will happen...

My Maternity Leave Plan: Adjusting Our School Schedule

This fall I will have a 3rd grader, two 1st graders, a kindergartener (who does 1st grade work) and a pre-schooler! I learned some great lessons when our last two children joined our family (although it was not through birth)... they are only "newborns" once in your family and that time is sacred and not to be rushed. I've realized that having a baby is worthy of adjusting ones' life, even for a few short weeks, there is NO rush to get back to anything. Even with school, the opportunity to witness and participate in the lessons a new baby brings are not long lasting. Expectations will be adjusted, the house will be a mess, children will have to do a bit more and mom will have to let some things go.

The basic plan is:
~ Starting school early this year, and do school as close to the time the baby is due/arrives as possible. I really hope to get a full month under our belt. 
~ Once the new baby arrives we will take off 4 weeks of school and have a 5th week of phasing back in. 
~ My hope is that weeks 3 and 4 I'll be able to have my bigger children doing their math, reading and handwriting independently during a short school block in the morning, and just check their work from the couch or have my mom or Tim assist with school. 
~ I am making a list of audio books on librivox.com that connect with our History Unit (middle ages) that we can sit and listen to together (while I am nursing or occupied).
~ I am planning and preparing for our school year NOW... getting our curriculum, making a bomb proof curriculum plan/schedule and organizing our spaces and resources! I'd ideally like to have both our children and my husband to be able to take a look and know what ought to be done just by looking at one page!
~ I intend on doing very little work or activities at home or outside of it during the 4+ weeks that we are taking off and to count much of it as a "fall break".

Family Functionality
A big part of making this all happen is teaching and training my family how to function as we include this special season and new member into to our family... that is what I am all about right now. 

~ Personal Laundry System ... My husband (genius that he is) instituted a personal laundry system. In short, each child has 1 labeled clothes basket for dirty clothes. They have one day a week to do their laundry and they must all do it start to finish on their own (wash, dry, fold and put away). If they mess up they deal with the natural consequences of their failure... no clean clothes. It has also helped eliminate the girl's struggle with dumping out drawers of clean clothes and putting clean clothes in dirty clothes for repeated unneeded washings... because it only creates more work for them! LOOOOVE it!

~ Morning Chore List ... We are trying something new. I made a list of the basic things I would like them to accomplish each morning from the time they get up until breakfast is served at about 8 am. The idea is that they must do this every morning, cross it off with a dry erase as they do it and show us it has gotten done. We will see how it pans out...

~ Area Management Positions ... This spring we started training our children in managing a particular area of our home. They don't have to do all the work in this area, just oversee it and report back to mom or dad what is needed. For example, Addie is the "Laundry Room Manager". Her tasks there include: keeping things tidy, gives daily reminders of who's laundry day it is and overseeing supplies in that area. Allan is "Kitchen Manager", Eli is "Animal Care Manager" and Cora is "Trash Manager." 

~ Baby Care ... This will be a lesson learned once the baby arrives, but ideally I'd love to have my four oldest capable of: holding, washing face and hands of a baby, diapering wet and dirty diapers, spoon-feeding, keeping a baby safe while they are mobil, and of course playing with a baby. I would like our 3, almost 4 year old to be capable of washing, holding and playing with a baby as well as assisting mom in various tasks and being a helper. I think all of our children will greatly benefit from learning to be confident in baby care.

~ Basic Self Control and Obedience ... This is mainly for our youngest. She is still learning to hear mom's voice, respond in obedience, not get into things and to have basic self control. I typically use some of the methods at Raising Godly Tomatoes, she is nearly always by my side, as being alone or on her own is just too much for her ... but it is a good reminder for all of them too in various areas (like how we speak to each other, or in putting away things and being in control of our own actions). We practice this daily as we live and it is a process I know isn't learned in a day.

~ Potty Training ... Our youngest is still in the process of being completely self motivated and able in this area and it would be AMAZING  to get her in big girl undies before this baby arrives... but no stress!

~ ~ ~ ~ ~

That's it.
But I want to share something I've been telling myself...

Mamas of new babies... it is OK to not pick up a day or two (or week or two) after birth and do your "normal" routine at your normal level. In fact, it is very much not ok for you to try and do that, even if you think you can or want to!

Please give yourself permission to rest and heal. Give your body and mind time to adjust and savor. This is a short season of time. Most traditional cultures set aside somewhere between 40-60+ days of rest for new mothers... from any obligations or work. This is a holy time... not laziness.

I've been studying the biblical concept of "rest and sabbath" and one of the main gleanings I've taken away from the study is that biblical rest is about being satisfied in mind and body with what is before you... the season, your own capacity and what God has placed before you. Having a new baby is a great time to practice the act of "sabbath" in a very real sense.

Rest is saying to God "I trust you to do what I am unable, as I enter into the rest you've provide and commanded of me."

Corn and Shrimp Chowder

Corn and Shrimp Chowder
Serves 4-6

Another one of Tim's amazingly delicious soups!

Ingredients

2 cobs of corn, cut off
2 1/2 cups milk
1 T. butter
1 green onion, chopped
1/4 cup finely chopped bacon
1 garlic clove crushed
1 small yellow bell pepper diced
1 celery stalk chopped
1 medium potato peeled and diced
1 T. flour
2 cups chicken or veggie stock
1 1/2 cups shrimp, de-vein, remove tail
A pinch of paprika
2/3 cups cream (optional)
Salt and pepper to taste

Directions
1. Using a knife slice down the corn cobs to remove the kernels. Place half of the kernels in a food processor to blend with a little milk. Set aside.
2. Melt butter in a large stock pot, add in the onion, bacon, garlic and fry for 5 minutes.
3. Add in the bell pepper, celery, and potato and let sweat for 5 minutes. Stir often.
4. Stir in the flour to make a rue. Stir until it is thick, bubbly and browned. Stir in the milk and corn mixture, stock, milk and whole corn kernels and seasoning.
5. Bring to a boil. Lower heat and simmer, partially covered for 20 minutes until veggies are tender.
6. Add shrimp to the soup. Let them cook fully, add in cream if desired. Taste and adjust seasoning as needed.

My All Time Favorite Soup Recipe

Harvest Soup

Every fall my sweet husband makes me soup... this was my #1 favorite he has ever made!

Serves 4-6

Ingredients
2 pounds butternut or acorn squash (or a mixture of both)
8 oz. bacon
1 T. olive oil
1 1/2 cups chopped onion
2 cloves garlic, crushed
2 t. ground cumin
1 T. ground coriander
2 cups diced potatoes
4 cups chicken or veggie stock
2 t. cornstarch
1/4 cup sour cream
Hot pepper sauce to taste
Salt and ground pepper to taste
1 1/2 cups swiss cheese, grated, to top

Directions

1. Process the squash by cutting off skin, removing seeds, washing and cutting into bite sized cubes.
2. Chop up bacon.
3. Heat oil in a large stock pot, add in onions, garlic and cook for 5 minutes until they become soft.
4. Add the bacon and cook for 5 minutes. Stir in spices and cook over low heat for a few minutes longer.
5. Add the chopped squash, potatoes and stock. Bring to a boil and simmer for 20 minutes, until squash and potatoes are tender.
6. Blend cornstarch with 2 tablespoons of water. Stir into soup and bring to a boil. Add sour cream.
7. Add hot pepper sauce, salt and pepper to taste.
8. Serve topped with swiss cheese, a crusty bread and a salad.

BEST MEAL FOR THE FALL!!!

The Hogs

We had two hogs...

They were Guinea Hogs.

They are known to be 3/4 size of tradition hogs, hairy, and good for lard.

We had them butchered.

Here is the outcome.

Last night we ate our first meal of Pork Roast... absolutely delicious!

We still can't believe how much meat we gained from them. We figure with their costs and the cost of butchering it came to about $4.00 per pound... not bad for organic pork, ham, bacon, sausage, chops, and other odd varieties of meat I am still not sure what to do with.

Ugandan Traditional Stew

Traditional Uganda Stew Meal

Chicken Stew

I was blessed to eat this at Jaja (Grandma) Teopista’s house on several occasions. Teopista is our son’s grandma, and we love her dearly. It became known to me both through reputation and personal experience that Teopista is a very good cook. This is my best imitation of her much better Chicken Stew. It can be served with all the following recipes, and with either rice or Posho.

8 helpings

1 whole fryer chicken (cooked and shredded) or 3 chicken breasts sliced

¼ cup oil

2 tablespoons Beef Masala (alternate recipe below)

2 tablespoons Royco Mchuzi Mix (alternate recipe below)

2 cups of chicken broth or bullion dissolved in hot water

3-4 cups additional water (to taste)

1 medium white onion chopped

2 large carrots sliced

2 large tomatoes chopped

2 pieces of celery chopped

2 tablespoons grated fresh ginger

1 lemons juice

Brown chicken in large stockpot with oil. When it is browned add in onion and cook until onion is starting to give off flavor.

Add in tomatoes, carrots and celery. Brown a few minutes to release flavor.

Pour in 2 cups chicken stock or bullion mix. You may add additional water as needed to keep broth from cooking down too much. Think slow cooking... 

Add in Masala and Mchuzi mix… and grated ginger and lemon juice.

Boil for an hour or turn on low for as long as needed for chicken to slow cook and start to fall apart.

Serve the brothy stew in a bowl that people can add the potatoes, rice or posho and matoke too… top all with a nice helping of Groundnut sauce. A nice fresh side item is avocado or fresh pineapple or coleslaw salad.

Matoke

(Otherwise known as Plantain)

Matoke is normally bought in Uganda as huge green banana looking stalks on the roadside. But in the US you purchase as plantain and individual. It is also eaten in the green/unripe state in Uganda, steamed and mashed up into a very thick mash and is usually unseasoned and bland. Here is our family’s version that is more palatable for Americans.

3 ripe (starting to brown) plantains

1 cup water

Peel the matoke by scoring along the 3 prominent ridges of the fruit. Cut off each end. The take a butter knife or your thumb and start to work the peel off. Sometimes it is easy, other times not so much.

Once peeled, break or cut the matoke in half and put in a sauce pan, pour in just enough water to mainly cover the fruit… if they aren’t all submerged that is just fine.

Put on medium heat and cover with a lid. Don’t let it burn or let the water fully evaporate! If you do it will smell and taste like burnt sugar. Cook until softened and mash with a potato masher. It will be one big mass of gooey plantain.

Serve to be added to the Chicken Stew.

Irish Potatoes

In Uganda many locals call potatoes “Irish”. Most potatoes are red skinned small potatoes and nearly always eaten peeled.

10 small red potatoes

¼ cup butter (seriously, use butter... olive oil would work but it won't be as good!)

Small bunch of cilantro diced

1 tablespoons lemon juice

3 tablespoons Mchuzi Mix (recipe below)

Peel all the potatoes. Put in pot with some water and boil until just tender. 

Drain water and add in butter or oil and brown gently.

Add in cilantro, lemon juice and seasoning. Serve to be added to the Chicken Stew.

Groundnut Sauce

Groundnuts are Peanuts because they are grown in the ground. Street venders all over Uganda walk around with large baskets of pre-bagged red peanuts for sale. It took me some time to figure out that “ground nuts” were really peanuts. This sauce is one of the only sauces or condiments I noticed that is served with most meals. It can be served with beans and rice, and most stews. Because it is made from locally grown (often at the homes) the sauce has a grayish purple color… actually quite lovely in color, but looks far different from our “peanut butter” in the US. It is also thinner and less strong in taste. Here is the very easy way to make it, using peanut butter as the groundnut base.

1 cup creamy peanut butter (natural brand are better, those with less oil)

2 tablespoons olive oil

¼ cup onion diced

2 tablespoons grated fresh ginger

1 teaspoon red pepper flakes

1 teaspoon chili powder (or cayenne if you are brave)

Brown diced onion in oil until starting to soften and brown. Turn down to low heat… or turn burner off altogether. Add in peanut butter. And stir until it is soft and thin. If it is still fairly thick you can gradually add water to your desired consistency. It should run off the spoon gradually.

Add in ginger, pepper flakes, and chili powder.

Top rice or stews with this sauce… it also makes great Chicken Satay dipping sauce!

Posho

Posho is maize (or corn) flour. That is not like corn meal flour (what we make corn bread out of)! Don't try it, it won't work! What we do that makes the most accurate Posho is to take good old Southern Grits… or polenta...

Put 1 cup grits in a blender and blend it until it is a fine powder. Take the “grit” out of those grits!

Then stir it little by little into a pan of boiling water… about 2 cups of water.

It will make this mass of grits in the pan… that is right. Just don’t let it get lumpy by adding all the flour at once… stir it in slowly.

Let it cook and absorb all the water until it is a huge mass. Then just take a spoonful or chunk and lob it on a plate. 

Locals take it with their fingers and sop up the stew with it. It is bland, but totally just like finer processed grits. You can also add some salt to the water as you add the flour/grits to add more flavor, but with the salty stew it really isn’t needed unless you are eating it with out the stew.

Now, I admit I have NO idea if this is the Ugandan way of doing it because I have never seen it made, but it tastes the same and our boy LOVES it… so it must not be that far off. 

Additionally, you could just get Polenta or Grits and sub it for the whole thing… it is close, much more coarse… but the same idea.

So this is about as close as you can get, this side of the Nile River, to a Traditional Ugandan Stew Meal. I hope you enjoy… and I will work on finding a good substitute Mchuzi and Beef Masala Mix for you!

And if you are a Ugandan reading this and thinking, “Oh dear… that is just not right!” Please feel free to correct me! I am working from taste here.

Royco Mchuzi Mix Substitute

Mix equal parts beef bullion powder, coriander, cumin, turmeric, garlic, ginger, sugar, salt, fennel and cinnamon.

Beef Masala Mix Substitute

I would mix 1/2 cup cornstarch and add in ¼ cup of all these spices:

Coriander, salt, turmeric, dry mustard, fennel seeds, powdered ginger, black pepper, garlic, cinnamon, cloves, chilies, fenugreek.

Those are my best guesses, both from research and taste.

Hope you enjoy!

A Killer Pot Roast!

Wow-ee! I hit the nail on the head this time!

Does anyone else have a love affair with their crock pot (that sort of sounds weird, I know) but really, it is amazingly wonderful!

Any how here is the great recipe I concocted the other day.

Perfect Pork and Parmesan Polenta

Ingredients...

1 pork roast

Salt and pepper to rub on pork

1 cup apple cider vinegar

2 teaspoons mustard powder

1 teaspoon thyme

2 tablespoons beef bullion ("Better than Bullion")

4 tablespoons brown sugar (but really I add it to taste)

3 cups water

1 bag of pre-diced/cubed butternut squash

3 cups fresh spinach

For the Polenta...

2 cups polenta or grits (and the appropriate amount of water that it calls for)

2 tablespoons butter

1/4 cup Parmesan cheese

Directions...

For the Pork, rub it in salt and pepper and sear on the very hot pan until browned nicely.

Meanwhile fix up your crock pot with the apple cider vinegar, mustard powder, thyme, bullion, brown sugar, and cups of water

I always taste the "juices" before putting the meat in to make sure they have the favor I want. Sometimes it needs a bit more sugar or even water. If it seems too acidic to you first try adding a tad more water... if it is still not right add a tad more sugar.

Add the meat and cook on high for 2 hours and low for 2 hours (or until dinner time).

The meat should be tender enough that it is falling apart with you try to cut it.

An hour before dinner add in the cubed squash and spinach to the meat or the meat juices, if you've taken the meat out.

After doing that start your grits or polenta. Cook as the directions indicate on the package. I've tried several brands and they are all slightly different. Once they are soft and cooked stir in the butter and Parmesan cheese.

Pour it in pie tin, or bread pan that has been well greased. Pop it in the freezer or fridge to help it set up for about 15 minutes.

Right before serving invert the polenta on a plate and slice into servings. Top the polenta with the pork, juices and squash/spinach mixture!

Enjoy!

Pringles, Tang and Red Beans and Rice

So today while waiting for an appointment (don't be fooled... adoption isn't glamorous... it is defined by waiting, waiting and more waiting) a friend who was kind enough to spend her day helping and waiting with me broke out a can of sour cream and onion Pringles. She offered us some and said, "You know, I'd never eat these back home. But some how they are really good here!"

I got to thinking about that.

A few days ago we bought a simple bag of pasta... pasta is the same here, in the US and probably in Italy. But we went to make that pasta and found the whole stinking bag was full of tick sized bugs! I was seriously disgusted! Irrr! How could we go wrong with pasta?

So the next day at the store I bought Tang... Tang folks. Never in my life would I buy Tang in Durango, CO. Not only because I would get thrown out of the organic granola town, but because it is Tang. But I saw it at that Ugandan super market and it said to me, "I am familiar. I am consistent. And I won't do you wrong." So I bought that huge jar of tang... which oddly is made in South Africa.

And I have enjoyed 4 glasses of Tang... today.

And I don't even care if my organic granola friends know I am drinking flavored sugar water.

Then I got to thinking how our boy must be feeling the same thing!

Really (so far) food has been our biggest "issue." He has eaten a very simple diet for his first 4 years. Now that changed literally over night!

We tried to feed him pizza... because he like bread, and tomato sauce and meat... yeah... pizza was like torture for him. Seriously. He nibbled at the crust and sat with wide eyes like we were trying to feed him a cow tongue or something. Poor thing. I tried giving him oatmeal... totally grossed him out. He is good with bread/toast... plain... no jam, no butter. He is ok with sandwiches... but leave out the cheese. He really doesn't like cheese. It is just really really strange to him.

So after my Pringle and Tang moment I decided to do my best to give Kizito some "tang" (figurative tang that is). I cooked up my best rendition of Ugandan Red Beans and Rice. I am proud to say that when I sat that steaming bowl in front of his little face he looked at it, his eyes got wide and a big huge grin appeared on his face! It was the best part of our day! Both of ours.

He loved it!

He ate 4 bowls... after which I cut him off.

I am pretty sure his thought process was, "Oh praise God! This mzungu mama of mine has finally learned to cook! I better eat all I can now, just in case she tries to feed me pizza again!"

Then tonight at bed he said, "Nkwagala"... that might sound like a mouth full to you, but to me it means "I love you." Love is in the little things... sometimes even in beans and rice.

Fried Plantain Chips

While shopping at Wallymart I saw a plantain! I was pretty excited. I have not ever eaten plantain prior or visiting Uganda. To be honest, I didn't really care for it. But I thought, hum... maybe I might try it again.

So I found this easy and appetizing recipe on this site HERE for fried plantain chips.

My biggest challenge was figuring out how to get the thing peeled! My word. It isn't like a banana, is it?

The trick is to score down the "ridges" and then get your thumb in it and separate the skin from the fruit.

It is also much more firm than a banana... and not sweet.

So then I heated a pan of olive oil... just really letting the oil cover the bottom of the pan.

I cut the plantain into 1/8" thick slices... and really in my opinion the thinner the better.

Then popped them in the pan, one layer.

They were brown and crispy in no time.

I salted them with Lawry's Season Salt.

And made an imitation "African Hot Sauce" by taking ketchup and adding Talapito's hot sauce to taste.

Yum! They were tasty!

Even Cora (the baby) chowed down. She called them "crackers."

Addie couldn't get over the fact the looked like bananas but didn't taste like it... she ate one and passed on the rest.

Elias just chowed down and didn't comment, like a typical boy.

I think it is a keeper recipe!

Super Bowl Appetizer

So my "oh-so-crafty" friend made these for a party awhile ago and I just realized this is what I am making for a super bowl party I am going to in about 2 hours. Check it out... SO easy!

Mexican Cups

Perfect Home Made Mac N Cheese

Made this today for lunch and it worked out perfect. I've long looked for a Mac N Cheese recipe that was better than the blue box... I think I created a worthy alternative.

1/2 block of Velveeta (the smaller block)

2 cups elbow mac or shell pasta

1 t. brown sugar (go with me on this)

Dash of garlic salt or garlic powder

1/4 cup milk

Get noodles boiling.

Heat milk and chunked up velveeta on medium low heat (you don't want to burn it!)

Once milk is hot and the velveeta starts to melt add the sugar and garlic salt.

Pour the cheese sauce over cooked and drained noodles.

Top with crumbled ritz crackers if you like.

I also like to add mild chopped green chilis from time to time!

This serves 3 children and an adult or 2 adults... just like the box.

Enjoy!

Miller Family Traditional Christmas Dinner

The Menu

Broiled Crab Legs

Buffalo Steaks

Bacon Braised Brussel Sprouts

Jet Potatoes

Spinach Salad

Bread

The Recipes

Broiled Crab Legs

Ingredients

1-1/2 pounds fresh or frozen crab legs, split*

3 tablespoons unsalted butter, melted

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1/2 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

Directions

Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture.

Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through.

They are made SUPER QUICKLY! This is the easiest part of the whole meal!

Buffalo Steaks

Usually we get 1 steak and all have a few bites of it. We have considered Elk steaks too, but as Tim hasn't gone hunting yet, we don't have any this year.

Dad's Christmas Potatoes

2 lb. frozen hash brown potatoes, thawed

1/4 tsp. pepper

1 tsp. salt

1/4 c. chopped green onion

¼ c. chopped red bell pepper

1 pt. sour cream

1 can cream of chicken soup

2 c. shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients in a large bowl, stirring well. Pour into greased casserole dish. Bake 45 minutes.

Yields 10 servings.

The green onion and red bell pepper make this Christmasy. My dad would make these every year at Christmas. The true Christmas comfort food!

Spinach Salad

Spinach

Avocado

Raspberries

Red onion

Goat cheese

Poppy Seed Dressing

Bacon-Braised Brussel Sprouts

This is my addition. I love Brussle Sprouts.. and bacon makes everything better. However, this is a new recipe to me, and I am considering nixing the panko bread crumbs and just kind of making this a roasted dish.

Ingredients

1 1/2 pounds Brussels sprouts, washed, and cut in half

4 ounces (about 1/2 cup) bacon, cut into small squares

1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped

4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped

2 cups low-sodium chicken stock

Kosher salt

Freshly ground black pepper

3 tablespoons balsamic vinegar

1/2 cup grated Parmigiano-Reggiano

1 cup panko bread crumbs or crackers

2 sprigs rosemary, leaves only, chopped

Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.

After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

What are you making for Christmas Dinner?