Wednesday, 22 April 2015

Photo A Day


Instagram lately.

Road hockey.
Greek Yogurt Jello Bites.
Clothes shopping.
Library haul.
Flowers.
Food and drink.


Hubby had to spend a week overseas.  And Easter was a thrown-together-at-the-last-minute affair, after our plans were de-railed due to a little emergency surgery.  



Life has returned to a semi-normal state, although we're still waiting on Spring to stick around.  There's snow in the forecast.  Typical April.



You Baby Me Mummy

Tuesday, 21 April 2015

Greek Yogurt Jello Bites


I could have titled this That Time We Became Experts at Bone Healing Nutrition. 


Our boy is on the mend (go ahead, click the link...I think we need to frame that particular x-ray image).  He's bored beyond description, but he's healing. 


 I've been on a crash course in bone healing these past few weeks.  Our bodies have an amazing ability to mend and heal. That his bones can rebuild themselves is an incredible thing.

I read that our bodies use up to 6,000 calories a day to mend a broken bone.  All of that new cell growth requires an enormous amount of energy.  


Six thousand calories.  And a twelve year old boy who could easily be the poster child for picky eaters.  He needs nutrients - minerals, vitamins, and plenty of protein.  Not only do I have to find ways to get a massive amount of calories into him, but I have to make them count.  It would be easy to ply him with fast food, those calories really add up, but the nutritional value is negligible.


So, in addition to his regular rotation of favourite meals (yes, he gets special treatment right now!), he's been getting smoothies morning and night, loaded with yogurt, fruit, spinach, hemp, flax, or chia seeds, and a protein supplement.  We also squeeze in a couple of paediatric meal replacement drinks.  And we try to make his snacks as nutrient dense as possible, while trying not to take away the fun factor that kids expect from a snack.

Enter Greek yogurt jello bites.


This boy loves Jello.  It's one of his favourite treats.  And he likes yogurt.  So when I saw these on Pinterest, I knew I had to give them a try.  They were a hit, not just with him but with a few of the other kids as well.  I need to make a new batch almost every night to keep up with demand.


Two ingredients.  Only a few minutes to make.  Calcium, protein, and gelatin.  Good bone building stuff.



Greek Yogurt Jello Bites


Ingredients:

  • 1 1/2 cups vanilla flavoured Greek yogurt
  • 1 package (3 oz / 85 g) Jello powder, any flavour
Directions:

Mix yogurt and jello powder in a medium sized microwavable bowl. Microwave on high for one minute, stir. Continue microwaving and stirring at one minute intervals until gelatin is dissolved, 2-3 minutes total.

Spoon into 24 non-stick mini muffin pan cups. Place in the fridge and chill until firm.  I usually leave them overnight, but a couple of hours is all they need.  Mine popped out easily, as my pans are fairly new.  Lightly grease your mini muffin pan if needed, or use paper liners.




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Wednesday, 15 April 2015

The Promise of Green


This is the dull, in between time.  The colour has been washed away from our world.  


We rake up the remnants of last fall's leaves.


And wonder how one leaf survived the winter intact.


I know that it will be a sudden thing, when the green finally arrives.  I'll be driving, and I'll realize that the trees have a green glow about them - something that wasn't there the last time I looked.  




Then suddenly they'll have real leaves, and the grass will have transformed from brown to green seemingly overnight.  



And it will finally feel like Spring.


You Baby Me Mummy

Wednesday, 8 April 2015

April Fool's Day, and Broken Bones


Boys will be boys.  

They will horse around on the way home from school.

Maybe they'll fall.

And maybe they'll land in the strangest possible way.

And break their arm.


Multiple fracture.

Ambulance ride.

Surgery.

An April Fool's Day we won't soon forget.

Let the healing begin.



You Baby Me Mummy

Tuesday, 31 March 2015

The End of Hockey Season


Hockey season came to an end this past weekend.  


Well, sort of.


There's still some school hockey on the schedule.


And one more tournament.


Two weeks after that, try-outs start for next season.


But their regular season has ended.  Each playoff round was tougher than the one before.


They finished the season at the top of their division, undefeated in three tournaments, and finally, regional champions.



So proud of and thankful for these boys.  They provided us with a season filled with the very best entertainment. 





You Baby Me Mummy

Tuesday, 24 March 2015

Sugar Bush


The sap is running.


Which means maple syrup.


It takes about 40 gallons of sap to make one gallon of maple syrup.



That's a lot of trees that need tapping.





This sugar bush has approx. 6000 taps on 80 acres.  They hope to produce 1000 gallons of maple syrup this season.




You Baby Me Mummy 


Wednesday, 18 March 2015

Embracing Routine, and Braised Cabbage


Instagram lately.


Airing out stinky hockey equipment.
Swedish meatballs at IKEA.
A quick trip to Muskoka, where there's still plenty of snow.
Our kitchen, turned into a barbeque assembly area.
Wii, rediscovered.
Food.
Hockey.

I'm grateful that we made the time for a quick road trip last weekend.  Things have been so routine around here, and although I try to appreciate all of the moments that make up our everyday lives, I desperately needed a changed of scenery.




We celebrated another hockey tournament championship.

Number one son decided to make a birthday cake for his girlfriend.  The recipe he chose wasn't a simple one, and a two hour education followed.


Lessons learned:

Unhusked hazelnuts do NOT have the husk removed.  
Hazelnuts are also known as filberts.  
Husks are not easily removed with a vegetable peeler.  
Toasting nuts removes most of the husks with minimal effort.
Hazelnut paste is not Nutella.
Heavy cream is whipping cream, not the table cream I use in my coffee.
The toothpick will never come out completely clean.
Icing a cake with mousse is a pain in the a**.
Mom needs a new stand mixer.

We ate Irish food in honour of St. Patrick.  The kids thought the corned beef tasted like ham, so the ham-haters in the house weren't impressed.  I've never made this before, so I just used the pre-seasoned, packaged brisket from the grocery store.  Next time I think I'll try making a more authentic one from scratch.

Surprisingly, the braised cabbage was a hit.  Until now, I had never even so much as bought a cabbage, unless you count the pre-shredded coleslaw mix.  Growing up, I couldn't stand it.  If cabbage rolls or sauerkraut appeared on my plate, you could bet I'd be at the table for a very long time trying to find ways to avoid eating.  I didn't much like the smell while I was slicing it, but once it started to simmer the smell was amazing.  One of the kids thought it tasted like onion rings.

I will be making this again.


Braised Cabbage

Ingredients:

2 tablespoons bacon fat
2 tablespoons butter
1 small onion, thinly sliced
1 bay leaf
Salt and freshly ground black pepper
One half of large head of cabbage, cored and thinly sliced
1/2 bottle beer
Red pepper flakes, optional

Directions:

In a large pan, melt butter and bacon fat. Add the onion, bay leaf, and cabbage, stirring to mix. Add the beer, season with salt and pepper, and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes.

Remove the bay leaf, sprinkle with red pepper flakes (optional) and serve immediately.





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