A tribute to all mothers
Over the past two years I have gained great respect for the occupation called motherhood. It is perhaps the most challenging but the most important job in today’s changing world. So on May 10, celebrate big. You deserve it.
Unfortunately, there is no official guide to help us to raise a child. It is all trial and error. Here are a few words of wisdom that were passed along to me:
If I had my child to raise all over again,
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I’d build self-esteem first, and the house later.
I’d finger-paint more,
and point the finger less.
I would do less correcting and more connecting.
I’d take my eyes off my watch, and watch with
my eyes.
I’d take more hikes
and fly more kites.
I’d stop playing serious,
and seriously play.
I would run through more fields and gaze at more stars.
I’d do more hugging
and less tugging.
I would be firm less often,
and affirm much more.
I’d model less about
the love of power
And more about the power of love.
I have learned a lot from my son, but perhaps the most important lesson that I have learned is that children must be allowed to make their own decisions. Here is a picture of my son making his own decision about eating.
Simplicity
Spring brings busy times such as seeding on the farm, running children to little league and the beginning of golf season. These activities can take their toll on even the most energetic people. An article in the December 1997 issue of Canadian
Living magazine suggests some great reading to aid in simplifying our complicated lives.
- Home Sweeter Home: Creating a Haven of Simplicity and Spirit by Jan Mitchell.
- Frugal Luxuries: Simple Pleasures to Enhance Your Life and Comfort Your Soul by Tracey McBride.
- Simple Abundance – A Daybook of Comfort and Joy by Sarah Ban Breathnach.
A chicken recipe
Dear TEAM: I’m trying to locate a recipe for the sauce or dressing or the entire recipe for chicken fettucine. – M.U., Saskatoon, Sask.
Dear M.U.: I have just purchased Anne Lindsay’s New Light Cooking. One of the healthy and delicious recipes included was called Easy Turkey Fettucine, although chicken or ham were suggested as equally great substitutes.
Turkey Fettucine
8 ounces fettucine 250 g
or spaghetti
2 teaspoons 10 mL
olive oil
2 cups sliced 500 mL
mushrooms
1 cup each 250 mL
chopped red onion
and sliced celery
3 cloves garlic, minced 3
11Ú2 cups cooked 375 mL
chicken, turkey, ham or
shrimp or 1 can of salmon
or tuna
1 cup 2% 250 mL
evaporated milk
1Ú4 cup chopped 50 mL
fresh parsley
1Ú4 cup packed 50 mL
chopped fresh
basil (or 2 tsp. dried)
1Ú4 cup freshly grated 50 mL
parmesan cheese
In large pot of boiling water, cook fettucine until tender but firm; drain.
Meanwhile, in large saucepan, heat oil over medium heat; cook mushrooms, onion, celery and garlic, stirring often, for 8-10 minutes or until tender.
Stir in chicken, milk, parsley, basil, cheese and hot pasta; simmer, stirring gently, for three minutes. Add salt and pepper to taste. Makes three servings.
Anne Lindsay’s New Light Cooking was done in co-operation with the Canadian Medical Association and registered dietician Denise Beatty. The book contains 200 fully tested recipes and general information on healthy eating.
For example, to accompany the pasta recipe there is this advice:
- At home: Use a minimum of oil, butter and cream. Instead, use milk or evaporated skim milk, or ricotta cheese (whirl in blender or food processor for a creamy texture.) Toss in ingredients such as garlic and hot peppers; they offer lots of flavor but little fat. Using strong cheeses such as parmesan, allows you to use less.
- In stores: When purchasing a ready-made pasta sauce, check the ingredient list. If the first items are oil, butter, cream or cheese, it will be high in fat.
- In restaurants: If you are unsure about ingredients in a dish, ask your server. Go for dishes with lots of fresh vegetables and herbs.
This cookbook would be an asset to any Canadian kitchen, and it can be purchased at most bookstores across the country. It would make a great Mother’s Day gift.
