A couple of days ago on my Facebook page, I posted a story about how I’m smarter than a 6-year-old.
Here is the post;
Phew! Still smarter than a 6yo.
My 6yo and 3yo were fighting over apples tonight. Each wanted their own for snack, however both kids are exhausted which means I would have pieces of 2 brown apples turning up later tonight when neither of them finished their entire apples.
So I deferred to them to figure out how to split the one apple they get for snack.
6yo Stewie decided that since he’s bigger he should get 6 pieces of apple while little Boo gets 3 pieces.
“Are you sure?”, I asked? “Is that splitting the apple and sharing?”
“It’s fair”, he said “and that is what I decided.”
“Okay” was my response.
So I cut the apple into quarters and gave 3 of the quarters to Boo, in a bowl, then I took the last quarter and cut it into 6 small slices.
There. 3 pieces for Boo and 6 for Stewie.
Score one for the Daddy!!!
Update: So while I was patting myself on the back for being the smartest daddy on the block, I failed to check the table to make sure they finished their apples.
When I did check, I saw that Stewie easily finished his quarter apple, however, Boo only ate half of one of the quarters of the apples she was given. No wonder Stewie was so smug when I made that decision. He knew his sister wasn’t going to eat 3/4ers of an apple.
So to be sure he didn’t find out, I ate the rest of her now browning apple…
Then I blogged about it.
At dinner last night, my 3-year-old daughter Boo wanted to tell us all a joke.
“Why did the chicken cross the road?” she asked.
“Why?” we enquired.
Already laughing, she said; “It didn’t. It started to cross the road but got runned over and died.”
“What?” I said.
“Who told you that joke?” he mother asked.
“No one”, she said proudly. “I made it up myself.”
If this was our first child, I’m certain I would have reacted differently, but instead we said that was inappropriate and we changed the topic of conversation, but I could not for the life of me get images of the game Frogger out of my head.
What would you have said?
Do you have picky eaters in your household?
Always looking to balance out their meals? Do they eat too many carbohydrates? Not enough protein? Too many fruits and not enough veggies? Have a kid too skinny? Or one who needs to cut back?
Well we had the perfect dinner last night for the picky eaters in our household:
Miso Soup: Full of soba noodles, re-hydrated mushrooms blended up so they cannot be detected in the soup (plus a few large chunks for the adults – which the kids remove), bok choy, nori, egg, green onions and chunks of tofu.
Plenty of protein. Green veggies. Carbs. And a bowl is a meal!
They all loved it! Especially considering the other meal option that we offered that night, and every night, to be exact.
We’re not a restaurant, right folks!
WYSIWYG (what you see is what you get) with a side of; “You get what you get and you don’t get upset!”
So like I said… The soup was a big hit!
St. Patrick’s Day is always a ton of fun even for those of us who are not Irish, or who do not drink anything green during the day and this St. Paddy’s Day was no different. Who doesn’t love things being painted / dyed green, or wearing green-clothes…
Tying it all in together, Dr. Seuss’ classic book, Green Eggs and Ham, was published more than 50 years ago and is still a favourite among Canadian families. With St. Patrick’s Day here this weekend, did you prepare any “Green Eggs and Ham” for the kids (or for yourself) for Sunday brunch?
The Egg Farmers of Ontario sent across a recipe for Green Eggs and Ham (or Green Eggs and Tofu-Ham in our home, including directions on how to make your eggs shamrock green (which would be a great family activity!)
The Egg Farmers of Ontario are also hosting “The Eggs Factor”, an online egg-decorating contest in support of Breakfast Clubs of Canada, which is happening right now! For every entry, the Egg Farmers of Ontario will donate a dozen eggs to Breakfast Clubs of Canada, and entrants have the chance to win one of 12 iPad minis.
A link to the contest can be found here.
Here is the recipe for Green Eggs and Ham from the Egg Farmers of Ontario:
The kid-friendly part: Get the kids to dye their hard-cooked eggs green!
In a bowl, combine 1 1/2 cups (375 mL) water with 1 tsp (5 mL) liquid green food colouring. Dip each peeled, hard-cooked egg into the green water (the eggs should be completely covered with green water). Using a spoon, turn to coat, until egg is green in colour, about 4 minutes. Remove and let dry on paper towel. Cut in half and add to gratin dishes, (green facing up yolk facing down) with pasta, ham and green onions. Continue with recipe.
8 oz dried pasta, about 2 cups (500 mL)
1 head broccoli
6 hard-cooked eggs, peeled and halved
1 cup (250 mL) cubed black forest ham, about 8 oz.
4 green onions, thinly sliced, white and light green parts
2 tbsp (25 mL) butter
2 tbsp (25 mL) all-purpose flour
1 1/2 cups (375 mL) milk
1 cup (250 mL) shredded old Cheddar cheese
½ tsp (2 mL) dried mustard powder 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground black pepper
½ cup (125 mL) shredded old Cheddar cheese
2 tbsp (25 mL) minced fresh parsley (optional)
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
Drain and rinse with cold water; set aside.
Remove florets from broccoli and set aside.
Using knife, remove any hard knobs from broccoli stems.
Chop stem to produce 1 cup (250 mL) of stem bits.
In boiling salted water, add stem bits and cook for 4 minutes, add broccoli florets and continue cooking 2 minutes longer, drain all broccoli and rinse with cold water.
Scatter pasta, eggs, broccoli, ham and green onions evenly into a 9 x 13-inch casserole dish.
In saucepan, heat butter over medium-low heat, add flour and cook, stirring to make a roux or paste, about 2 minutes.
Whisk in milk and cook, continue whisking until thickened, about 6 minutes.
Remove from heat and stir in cheese, mustard powder, salt and pepper.
Continue whisking until cheese is melted, about 4 minutes.
Pour cheese sauce over casserole.
Sprinkle remaining cheddar cheese and parsley over casserole.
Bake in 375ºF (190ºC ) oven until heated through and cheese is melted, about 20 minutes.
(Make ahead: Cover and refrigerate for up to 2 days. Increase cooking time by 10 minutes.)
Servings: 6 (2 cup servings)
Prep. Time: 10 minutes
Cooking Time: 20 minutes
Nutrients Per Serving: Calories: 478 Fat: 22 grams Sodium: 822 grams Carbohydrates: 40 grams Fibre: 4 grams Protein: 30 grams