Monday, November 3, 2008

Good Manners - Not Old Fashioned Yet


Every set of parents has their own set of standards (or not) for rearing their kids with an emphasis on what's important to them.  For me and my husband, it is good manners that makes a kid stand out and be respected.  My son is 15 and is still getting compliments from food servers for his politeness.  We are proud, of course, but more than that, we are relieved that he will have some advantages for getting along in society.  There's a difference between knowing manners and using them.  One of the ways we model this for our kids is by asking nicely for them to do things.  We rarely make a demand or command to them.  We have always preceeded a request with "would you please...empty the dishwasher...clean your room...flush the toilet...do a load of laundry...?"  On occasion we've had to raise our voices, but that's because as kids become teenagers, they either space out on the action or just don't feel like getting up right then and there.  In return, our kids have always asked nicely for things.  The civility between parents and kids is high and therefore, there is very little confrontation.  Harmony in the home...that's what I like.  Also though, as kids grow up with high standards in communicating, they may have a better chance of responding to the world thoughtfully and with confidence.  By the way, once our kids have done something we've asked them to do, guess what we say?  You guessed it..."Thank you!"  




Saturday, November 1, 2008

Holiday Friendly Recipes

Well Halloween is over and now it's time to really enjoy Fall and get into the season.  I can't think of a better way to do that than with good friends accompanied by good food.  I am sharing these recipes because they are like comfort food - warm and yummy - and best of all, easy!

Brisket:

1 jar heinz chili sauce, 1 can cranberries, 1 pkg. lipton onion soup mix
Mix together and pour on top of:

3-5 lb brisket, fat side down on a heavy bed of raw onions, carrots and celery

Top with sauce and add 1/2 jar of water. Cover with foil, snug. Cook at 350 for about 5 hours, After two 1/2 hours, loosen foil and poke at meat. After 5 hours poking should be easy. If you are serving a lot, double up pans, vegetables, sauce and meat (like 4 lbs each pan)

Serve with this yummy pasta dish:

Saute onions, garlic, bell peppers, green and/or red, use olive oil. Add some chicken broth so veggies don't burn. Cook until veggis soften. Add canned tomatoes (1 15 oz) and hand fulls of spices: parsley, basil, oregano, whatever else you like...add a few Tbls. lemon juice, 4 tsps. sugar and simmer till it thickens. Add shrimp or scallops (thawed, raw) and cook another 10 minutes. Pour veggie/shrimp sauce over your choice of pasta noodles (I use penne) and then add parmesan cheese to taste.

Great for holiday party.