Thursday’s Thought


Justice

David and Anne were building a garden with bits of branches and twigs and rocks near the sandbox. Jeffy came by and spit on Anne’s half. She jumped up and punched Jeffy in the face. That made David mad, and the two boys started calling her names. Anne shouted, “I won’t play with you any more,” and went away crying; her feelings were crushed.

The provider watched it all happen and just let it go. It was kiddie justice and interfering wouldn’t help; it would make it worse. Anne, an industrious child, would find something else to do. The provider also knew that David was a follower, and Jeffy was a bully. Jeffy would sooner or later make David mad too and end up in time out.

Was the provider right? Would you punish? Who would you punish, Jeffy for spitting, Anne for hitting, or all three for name-calling? Most adults would choose Anne because she hit and did more actual wrong than anyone else. After all, what’s spitting in the sand, and names are only names, right?

Reviewing this incident gives a wonderful insight into kiddie justice; this time the children were even. The sticks and stones near the sandbox were important to Anne. When her work was spit on, standing up and whacking Jeffy made perfect sense to her.

Kiddie justice isn’t adult justice. Kiddie justice is more like Old Testament justice–an eye for an eye. To a child, an eye for an eye is down to earth logic they can understand; it balances the scales.

And kiddie justice isn’t bad for kids; it’s just immature. Adults are often surprised that kiddie justice doesn’t ever include I’m sorry on its own. “I’m sorry,” is abstract; it only satisfies the governing adult. I’m sorry means I’m wrong. Kids are very matter of fact about who is wrong, but they don’t hold grudges, so it’s very possible for David and Anne to play again soon without an “I’m sorry.”

Trying to teach children under seven the New Testament-turn-the-other-cheek scheme comes later when children have a better sense of before and after and cause and result. Before seven, it works only in the minds of adults and takes a toll on the weaker, nicer child. It makes him the target of the bullies.

Knowing that kids seek power, just like adults, gives an advantage to adults trying to understand kiddie-group dynamics. Bullies antagonize other children’s productivity because they don’t know how to produce anything themselves. Hurting other children and their work makes them look like a big deal.

A good provider keeps the bully under control by limiting the bully’s play area and giving him or her a lot of assignment play. She might even allow the other children to pay back some aggressive behavior knowing that for the most part, the other non-aggressive children won’t hit hard enough to really hurt. The eye for an eye might even stop the bully behavior because a sting says a whole lot more than the meaningless “I’m sorry.”

But chaos can’t have a free reign in the day care. Providers must try to keep the physical assaults down, and there are times when that’s not easy. By taking into account the full picture of why a child hit, spat, or called names, means asking “What did you do?” and keeping to the concrete rather than the abstract “Why did you do that?” (which he/she won’t answer) Talking about behaviors in circle time helps a lot. Let kids speak freely.

Bottom line? Order, fair play, and individual attention are the cornerstones of good childcare. Good providers promote the concept that a child’s work and play is important and indeed worth protecting. At the same time, she makes every child accountable in his own way to the others for his or her actions.

Wonderful Wednesday

Comment: this is from Wise Woman. It’s an herbalist site and wonderful to read.


Cooking for Love …
Whole Grains and Breads
by Anne-Marie Fryer Wiboltt


Whole Grains and Breads
Excerpt from: Cooking for the Love of the World
Awakening Our Spirituality through Cooking


The sun-ripened golden grains are the heart of my meals. When prepared well, grains have a delicious, sweet flavor. I carefully pick out any debris before I cook them. Then I wash the whole grains gently by covering them with water. the art of Josephine Wall I run my clean hands through the grains a few times before I strain the water off. I do this until the rinsing water is clear. Afterwards I add the cooking liquid, which most often is plain water. Stocks and spices are fun additions to the cooking liquid only once in a while. For digestibility, I soak the grains in slightly warmed water with an added dash of liquid from natural fermented foods. I use sourdough for bread making. Most often I make whole wheat bread. I make sourdough breads with combinations of rice, oats, millet, rye, barley and corn flour. When using other grains than wheat, I use less flour. The dough is moist, and can be spooned into the baking pans. Well-done bread is sweet and only slightly sour. Yeasted and chemically leavened (baking powder and baking soda) breads are lighter and quicker to make occasionally but no comparison in quality.

Wheat is a flour grain. Hard winter wheat is best for breads and muffins. Softer varieties are better for pasties and durum wheat for noodles and pastas, bulgur and couscous.

Brown rice is a versatile and delicious grain. I can be cooked whole or milled into flour. Short grain brown rice is a harder variety whereas medium and long grain brown rice are lighter and softer. Sweet rice is sticky and more glutinous.

Oat is a cereal of the north. Rich and heartening this nourishing grain lends itself well to warming porridges and soothing creamy soups.

Millet is enjoyed around the world cooked whole but sometimes milled. The common American type is golden yellow whereas many Asian varieties are red.

Rye is a hard, chewy cereal grain cultivated mainly in Europe where it is used in making the delicious sourdough rye bread. In Denmark rye bread is served almost at every meal.

Barley is a hardy cereal grain used in baked goods, soups and porridges. Pearled barley has under-gone a refining process and has been husked and hulled.

Corn comes in many varieties, traditionally cooked with wood ash. Flint corn has hard kernels and matures early. Dent corn has softer kernels than flint corn, matures later and is easier to grind. It is used to make corn meal, polenta and tortillas. Blue corn is similar to yellow flint corn and has a slightly sweeter flavor.

At times I also use teff, quinoa and amaranth native to South Africa, central and South America. They are mainly used whole, prepared with other grains and vegetables. Buckwheat, grown in the cooler parts of the world, is best known roasted as kasha or ground into flour and used in pancakes and noodles.

Crunchy Rice and Wheat Berries with Sesame Salt
Wheat is mainly used in bread making. Soaking and cooking rice and wheat together creates a delicious chewy dish. Sesame salt adds a slight salty and bitter flavor. Pressure cooking brown rice is delicious and strengthening. The grains burst open with sweetness and flavor. Substitute wheat berries with other grains.

2 cups short or medium grain brown rice
1/2 cup whole wheat berries
3 1/4 cups warmed water
1 teaspoon vinegar or liquid from cultured foods
2 pinches sea salt

Rinse the rice and wheat. Soak the grains in the water with vinegar for 8 hours.

Place the grains, soaking water and sea salt in a pressure cooker. Put the lid on tightly and bring the pot to full pressure. Use a flame tamer under the pressure cooker. Reduce heat and maintain pressure for 40 minutes.

Turn off heat and let the pressure come down slowly. Remove the lid and place the rice gently in a serving bowl. Cover with a bamboo mat or cotton towel until ready to serve.

Sesame Salt

1 cup sesame seeds
1 tablespoon sea salt

Wash the seeds and soak for 5 minutes in water. Drain thoroughly.

Preheat a large skillet. Dry roast the seeds over medium heat until the seeds can be crushed easily between the thumb and ring finger. Keep the seeds moving.

Place the hot seeds and salt in a mortar. Grind the seeds and sea salt together using rhythmical, even circular movements. The sesame salt is done when 90 % of the seeds are crushed. Serve in a separate bowl and store in a tight glass container.

Excerpt from:

Cooking for the Love of the World:
Awakening our Spirituality through Cooking

Cooking for the Love of the World by Anne-Marie Fryer Wiboltt
by Anne-Marie Fryer Wiboltt
A heart-centered, warmth-filled guide to the nurturing art of cooking.

“Cooking delicious nourishing meals – with heart and soul – is easy, fast, and fun with this great guide. Everything you need to know is right here – along with exercises and experiences that will help you love cooking, love yourself,
and love the earth.”

-Susun S. Weed, Author, Healing Wise

Order Cooking For the Love of the World in our Bookshop

Tuesday’s Teacher

Grandma’s Hands

cid:1.574601056@web45316.mail.sp1.yahoo.com

Grandma, some ninety plus years, sat feebly on the patio bench.. She didn’t move, just sat with her head down staring at her hands.

When I sat down beside her she didn’t acknowledge my presence and the longer I sat I wondered if she was OK.

Finally, not really wanting to disturb her but wanting to check on her at the same time, I asked her if she was OK. She raised her head and looked at me and smiled. ‘Yes, I’m fine, thank you for asking,’ she said in a clear voice strong.

‘I didn’t mean to disturb you, grandma, but you were just sitting here staring at your hands and I wanted to make sure you were OK,’ I explained to her.

‘Have you ever looked at your hands,’ she asked. ‘I mean really looked at your hands?’

I slowly opened my hands and stared down at them. I turned them over, palms up and then palms down. No, I guess I had never really looked at my hands as I tried to figure out the point she was making.

Grandma smiled and related this story:

‘Stop and think for a moment about the hands you have, how they have served you well throughout your years. These hands, though wrinkled shriveled and weak have been the tools I have used all my life to reach out and grab and embrace life..

‘They braced and caught my fall when as a toddler I crashed upon the floor..

They put food in my mouth and clothes on my back. As a child, my mother taught me to fold them in prayer. They tied my shoes and pulled on my boots. They held my husband and wiped my tears when he went off to war.

‘They have been dirty, scraped and raw, swollen and bent. They were uneasy and clumsy when I tried to hold my newborn son. Decorated with my wedding band they showed the world that I was married and loved someone special.

They wrote my letters to him and trembled and shook when I buried my parents and spouse.

‘They have held my children and grandchildren, consoled neighbors, and shook in fists of anger when I didn’t understand.

They have covered my face, combed my hair, and washed and cleansed the rest of my body. They have been sticky and wet, bent and broken, dried and raw. And to this day when not much of anything else of me works real well these hands hold me up, lay me down, and again continue to fold in prayer.

‘These hands are the mark of where I’ve been and the ruggedness of life.

But more importantly it will be these hands that God will reach out and take when he leads me home. And with my hands He will lift me to His side and there I will use these hands to touch the face of God.’

I will never look at my hands the same again. But I remember God reached out and took my grandma’s hands and led her home. When my hands are hurt or sore or when I stroke the face of my children and husband I think of grandma. I know she has been stroked and caressed and held by the hands of God.

I, too, want to touch the face of God and feel His hands upon my face.


Monday’s Tattler


My goodness how the weather has changed! It will be a glorious week! Autumn has started, and our gears will switch from family and community to autumn and the season at hand. We will study all kinds of things that surround the Fall. We will go to the farm, perhaps to Angel Mounds and make leaf collections!

From the kitchen, we will experience all the things from harvest. This week we will taste our first baked squash and harvest breads. The smell of home baked bread will permeate the school. Home made soups are on the horizon. Roasts with all the trimmings loom in the fridges!

Art begins to take on a serious mien with lots of paint and a direction towards Halloween. Paper and glue, paper mache and clay no longer melt in the summer heat… lots to do lots to do!

First report cards this week!

Children may begin to wear long pants if the weather is cool enough.

It’s a time to start thinking about that Halloween costume.

Have a great week!

Sunday’s Plate


With the beginning of Autumn, it’s hard not to draw attention to the already decline in fresh summer melons and soft fruits like peaches and plums. But with the decline, there is the resurrection of the Autumn harvest of corn, squash, and the re-interest in potatoes and cooked carrots.

This past week, I was surprised when I went to Schnuck’s and found a watermelon bin filled with a glorious array of prime squashes. Last year, I made it my business to learn to cook every squash I could find. It was not only yummy, it was down right educational!

From my experience, I have found that squash is one of the most versatile, delicious, usable, and storable foods we can buy. I had good usable squash stored at room temp for eight months that were still good. It’s definitely a culinary go!

When you look at the green grocer collection of what seems like fifty different squashes, it’s hard to know what to buy. My favorite squash is Ambercup Squash. It tastes like a sweet potato.

But there are lots of different one. Here is a web site to read about squash

When you buy as squash, it’s much easier to cook whole than to try to clean like a pumpkin. Just pop the whole thing into the oven by weight. So if you buy a pound of squash, think – one hour. Two pounds – maybe 1.5 hours at 359 degrees.

Once your squash is cooked, it’s time to clean it. You cut off the top and with an ice cream scoop, you pull out the seeds. Once the seeds are out, it’s time to decide what to do with it. I love my squashes stuffed with a mix of precooked brown rice and meat chunks. Then I make a cheese sauce and serve the squash cut like a pie.

Squash is also nice removed from the skin and mashed and eaten sweet with brown sugar, or plain with butter.

No matter what you decide to do with it, it’s nutritious, delicious, and so easy to work with once it’s cooked.

Here’s the recipe for stuffed whole squash:

Cook your squash until it’s soft. Cut the top off and scoop out the seeds.

With already cooked brown rice and bacon, mix and stuff your squash.

Cheese sauce: Brown 1 tablespoon butter and 1/4 cup flour in a pan. Add 1.5 cups milk and mix till the flour and milk make a smooth soup. Add six slices of American Cheese. Other cheese, like cheddar, sometimes make you cheese sauce taste like soap, so use American for best results. Add a half teaspoon chicken bouillon, and bring mix to a boil. Remove from heat and add 1/2 cup sour cream.

Slice your squash into cake or pie wedges, and place on plate. Pour your cheese sauce over the entire thing and serve.

Saturday’s Under the Sun


A new creative children’s board book called “My Purple Toes” launched back in July. The producers have been dedicating a portion of its proceeds to support children around the world through nonprofit, Soles4Souls.

“My Purple Toes” is a light-hearted children’s story about enjoying life, being true to oneself and accepting others. Written by nationally recognized lawyer Blair Hahn, the board book tells a playful story about a real experience the author had with his family and features imaginative illustrations including a friendly-frog that hides on each page.

My Purple Toes is a creative children’s board book written for children under eight-years-old that tells a story about a father’s experience navigating life with purple painted toenails. From mom to the kids to their dog, everyone reacts differently to dad’s purple toes showing their surprise, embarrassment, and even laughter.

Throughout the book, children can look for dad’s toes in various environments and also find a friendly frog with purple toes that hides on each page. In addition to entertaining, “My Purple Toes” teaches a simple, yet relevant lesson about the importance of acceptance, enjoying life and being different.

“My Purple Toes” features cheerful, imaginative illustrations by artist Tate Nation on its board-style book, offering durability ideal for young children. “My Purple Toes” can be purchased online for $10.99.

Friday’s Tattler


A great big Thank You to all the parents and grandparents who made the Grandparents’ Tea such a huge success. No count, but every chair was filled- standing room only! The children were wonderful and did a really nice job with the National Anthem, The Pledge, the Hail Mary en Francais, and songs: Grandma is Coming to Town, and The Tootie Ta!

Treats were delicious, and we have some left over for snack on Monday! We had just about everything imaginable on the table: brownies, cookies, cheese cake, apples, fruit bits, chips, marshmallows, and cheese and crackers. YUM!

The academic week was a good one, and lots of kids were able to get golden beads for their medals! This is a great tribute to listening and learning. We are so proud of the children.

Additional prizes on Friday included a special Angel awards to Ayden, and to Rose for exceptional behavior. Jill won an Arithmetic Award. We are so proud of them.

We were stood up again on Thursday by Evansville Living Magazine. Someone was supposed to come talk to us, but failed to show.

We tried some new foods this past week. We tried pumpkin “critter” and piggy pie. The kids really seemed to enjoy both new tastes.

It was, all in all, a great week. So…on to another…

Thursday’s Thought


Do kids seem to be ruder and less mannered than ever before?

Some say the profile of today’s typical very young child is a profile which excludes manners all

together. Why, in a culture where graciousness and altruism and that “outgoing resolve to do for

others” do American children suddenly come across as mannerless?

Eight preschool children sit together at lunch. Two fruit trays grace the table each has several kinds of fruit to choose from. One child stands up, leans across the entire table and grabs all the grapes off both plates with both hands. He spills three glasses of milk into the laps of his friends. He neither says I’m sorry nor does he make a move to help clean up.

The essence of manners is to put another person before ourselves. That’s the element that seems to have suddenly evaporated. The new trend is me first –before anyone and everything.

In a crowded fast food restaurant, a child screams for what he wants. Because mom isn’t listening, he kicks her. Mom cowers to his needs. Does this response bring about a social order?

What if mom corrected the child with a single embarrassing moment? A quick swat and a fast trip home empty handed? Would the child learn that the cost of assaulting mom means a great big loss for him?

Bad manners are not learned. Bad manners are natural selfish impulses that children are allowed to have. It’s not a matter of training; it’s a matter of adult neglect. Children with bad manners are children who genuinely are very unhappy because the focus of love is turned on themselves.

Curbing poor manners and developing good ones means placing limits on the child. It means saying no, a lot. A caring adult may have to tug of war with a child to bring about change and to forbid an habitual “me first” attitude. It often means taking ordinary things and privileges away, and that’s tougher on parents than children.

As far as the lunch table grabber goes, removing the child from the table and taking his plate away until the other children have finished will teach him to think about being first all the time. He might fuss and storm and cry out in kiddie language that his rights have been stomped on, but caring adults will teach him to share.

Teaching good manners is not that difficult. Adults who want to teach manners to children should decide what is appropriate. But just telling a child no and demanding certain vague and disconnected rules won’t work. Teaching manners goes a lot deeper.

Instructing children about the worth of others, and showing them how to be gracious and respectful to those they meet both in public and private whether they return good manners or not is a good beginning.

Simple training means always saying please, thank you, I’m sorry, excuse me. As children grow, they should add a personal touch to simple good manners.

“Molly, may I please have some grapes?”

“Thank you, Mom for taking me out to dinner.”

Teaching manners may begin with lots of nos, but somehow they always end in an “I love you.”

Wonderful Wednesday

From a Romanian Newspaper
:

We rarely get a chance to see another country’s editorial about the USA


Read this excerpt from a Romanian Newspaper. The article was written by Mr. Cornel Nistorescu and published under the title ‘C’ntarea Americii, meaning ‘Ode To America ‘) in the Romanian newspaper Evenimentulzilei ‘The Daily Event’ or ‘News of the Day’.


~
An Ode to America ~

Why are Americans so united? They would not resemble one another even if you painted them all one color! They speak all the languages of the world and form an astonishing mixture of civilizations and religious beliefs.

On 9/11, the American tragedy turned three hundred million people into a hand put on the heart. Nobody rushed to accuse the White House, the Army, or the Secret Service that they are only a bunch of losers. Nobody rushed to empty their bank accounts. Nobody rushed out onto the streets nearby to gape about.


Instead the Americans volunteered to donate blood and to give a helping hand.

After the first moments of panic , they raised their flag over the smoking ruins, putting on T-shirts, caps and ties in the colors of the national flag. They placed flags on buildings and cars as if in every place and on every car a government official or the president was passing. On every occasion, they started singing: ‘God Bless America !’

I watched the live broadcast and rerun after rerun for hours listening to the story of the guy who went down one hundred floors with a woman in a wheelchair without knowing who she was, or of the Californian hockey player, who gave his life fighting with the terrorists and prevented the plane from hitting a target that could have killed other hundreds or thousands of people.

How on earth were they able to respond united as one human being? Imperceptibly, with every word and musical note, the memory of some turned into a modern myth of tragic heroes. And with every phone call, millions and millions of dollars were put into collection aimed at rewarding not a man or a family, but a spirit, which no money can buy. What on earth can unites the Americans in such way? Their land? Their history? Their economic Power? Money? I tried for hours to find an answer, humming songs and murmuring phrases with the risk of sounding commonplace, I thought things over, I reached but only one conclusion… Only freedom can work such miracles.

Cornel Nistorescu

Tuesday’s Teacher

This a cute and informative article well worth reading: It’s from Food Navigator

Why cavemen could hold the key to healthy eating


By Jess Halliday

20-Sep-2010

Related topics: Science & Nutrition

There’s something incongruous about the hi-tech modern food industry sniffing around the Palaeolithic era for the next big consumer trend. But hold the side order of cynicism. There might just be some logic to good old-fashioned instinctive eating.

Unilever has unveiled a new research programme that aims to re-create the diet of the caveman and apply modern biological science to it in the hope of unlocking some long-forgotten dietary knowledge that was instinctive to our ancestors.

The idea of eating like a caveman is nothing new. Gastroenterologist Walter Voegtlin first published The Stone Age Diet book in 1975, and other researchers have picked up the trail. US-based independent research group Paleobiotics Lab, has also been flagging up the heavy load of prebiotic fibre inulin in our ancestors’ diets, and the benefits it can bring.

Like many off-beat new trends, it has been a way of life for a handful of health fanatics for decades.

But are we ready for it to enter the mainstream? Your average caveman couldn’t have had a more different diet to the way we eat today. Tonight’s dinner may be a ready meal with an ingredients list as long as your arm – when once it would have been an armful of berries picked from a shrub.

Unilever’s new inspiration is not completely out of left-field.

First, the natural trend has been gathering pace. We have started to snub those complex ingredients list, preferring them to feature foods we actually recognise as foods. How more natural can you get than to eat like your ancestors, who would have had no idea what an E-number is, let alone how to skin it.

Nostalgic eating, too, has been a big hit. Especially in the recession, we have sought simplicity and savings by digging out our grandmothers’ old-fangled recipes. And once we have had our fill of braised offal and apple pie, what about Granny’s Granny’s recipes… and all the Great-Grannies going back 1200 generations?

Unilever is looking at a time when filling your stomach was a full time occupation. If you got the nutritional balance wrong or plumped for the wrong berry, the consequences were – a horrible death.

Instinct, then, was a pretty crucial life skill.

The Palaeolithic era was also the time when the human genome was set. And by gum, evolution just hasn’t been able to keep up with fast moving consumer trends since then. We’re pretty much the same human beings as our ancient ancestor – just with worse spear skills but considerably better at manoeuvring a supermarket trolley.

The ability to eat instinctively for our genes has been largely crowded out by a sensual confusion of branding, tastes and textures. The outcome? Well, heart disease and cancer aren’t pleasant ways to end your days.

What we have instead of instinct is an armoury of technologies that can be turned back to basics. Archaeologists, anthropologists, evolutionary geneticists, food scientists, botanists… that’s the team of intrepid investigators Unilever has put together for its foray into diets past.

We can’t turn back eating habits 12000 years and we probably wouldn’t want to. I would rather my local supermarket ran a special on mammoth chops any day than have to go out and hunt them myself.

But we can certainly use today’s techniques to mine knowledge from the past, and use it to make better food in the future. Working together these scientists might, just might, unearth the long-lost secret of optimal nutritional need.

If it comes with a cute picture of a caveman on the package, I’d buy it.