Battling The Flu: We've Got it Too

I don't know if we're more sensitive this year or if the flu is stronger, but our family is being walloped by germs.

Last week, my first grader was home all 5 days from school. Four of those days, he had a high fever. He had aches and pains. He had a dry cough.

Fortunately, the cough was short-lived. And no headache.

That means it was standard flu, not H1N1.

Honestly, my heart broke for the little guy. He was so sick that his emotions were on edge all week long. He had no energy and napped for at least a third of each day. Even this weekend, when the fever was gone, his appetite had not fully returned and he tired easily. I'm sending him back to school today, hoping that he'll make it through without getting too exhausted.

When he left with his Daddy, he asked me sincerely to just stay home and play with me. I don't think kids realize how tempting it is for a Mom to just say 'yes'. But I told him it was time to go back and reminded him of all the things he loves about school.

(If I ever considered home-schooling, it would be because of this child. Even when he's home sick, I feel spoiled by having him around. He is my buddy.)

My other two, the more driven ones, are home today instead. They have high fevers that started over the weekend. My oldest is weathering the flu rather well. He at least can play and his fever comes and goes. For my youngest -- my four year old -- the fever is constant, and it has sapped all her energy. She's just laying around in her footie pajamas asking to watch her favorite cartoon, The Pink Panther.

She was a steadfast friend to my first grader when he was sick. She sat with him and entertained him, and what does she get by way of thanks? Germs. Poor girl. She has the aches and the cough, but no headache (thank goodness).

To battle the flu, I've done a few things:

1) I've given them space of their own. We designate one couch as "the sickie bed", covering it with sheets and allowing only the sick child to lay there.

2) I'm pushing fluids. I went to the store and got juices that are my kids' favorites. My daughter can't get enough of Ruby Red Grapefruit juice (because it's pink?) My son is a fan of Cranberry-Apple. I alternate juice and water to keep them hydrated.

3)I'm making chicken soup. Whether it's a simple bowl of chicken ramen noodles or Hearty Chicken Soup with vegetables and noodles, soup really seems to help my kids. It's one of the few things they'll reliably eat when they're feeling feverish. I think the warmth and saltiness of the broth is soothing.

4) I encourage rest. I keep my kids completely out of school and activities. I keep the house quiet and make time for naps. I give them reading time and screen time. If the weather is nice, I might make time for 15 minutes out in the sunshine if they feel up to it, but no running or rough play. Instead, we spend time in the garden or on the swings and then go back inside.

5) I keep them warm, but not too warm. My daughter especially loves her fleece pajamas. But I like to dress my sickies in cotton or other breathable fabrics so they don't get too warm. That way, when their fever spikes, it doesn't have a chance to get dangerously high the way it can when they're bundled too warmly.

6) I treat the fever when needed. I use Motrin (ibuprophen) to control my kids' aches and fever. I know I'm not alone in this -- a weekend visit to Wal-mart found them completely sold out of every brand! Fortunately, I found it at Walgreens, my next stop. So, I stocked up. I always let the medication completely wear off before giving a second dose and take my child's unmedicated temperature. It gives me a good way to measure how the sickness is progressing.

7) I keep our doctor informed. I try to keep a healthy dialogue with our physician and his nurse, even if I don't plan on bringing the kids in. They can give me hints on treatment and let me know what danger signs to look for if my child takes a turn for the worse.


Based on the empty Motrin shelf at the Urbana Wal-mart, I know I'm not the only Mom doing battle right now. Honestly, caring for sick little ones is taking its toll (I'm exhausted!) But, so far so good -- we're not in dangerous territory.

I'm just hoping we're on the road to good health soon.

(But if you'll excuse me, this Midwest Mom is off to disinfect my house again. And get today's pot of chicken soup on to cook. A Mom's work is never done...)

- Midwest Mom

More to do with Tomatoes

Every year, I give a good bit of produce away to neighbors and friends, and always lots to family. They each have their favorites, whether it's cherry tomatoes, peppers, herbs or cucumbers. But this year, I gave away about twenty-five baby tomato plants to my husband's family. So, what I'm finding is that they're not as eager to receive my generous tomato deliveries as they've been in the past.

One of my commenters last week had a terrific idea about what to do with extra tomatoes. She suggested calling a local food pantry or soup kitchen to offer produce to them. What a terrific idea! As a matter of fact, that is a perfect option for any "bonanza" produce that happens to be coming out of your garden right now.

You can also try calling your child's school. Our school won a health grant last year to provide fresh fruits and vegetables as classroom snacks. So, each child walked in on the first day of school and found a shiny red apple on his or her desk. Offering excess tomatoes, peppers, cucumbers, or carrots to your child's teacher as part of a healthy eating lesson is a great idea.

If you want to preserve some of your tomatoes for use during the winter months, though, freezing is an easy option. It's what I do, and it's not difficult. I prefer to freeze them whole, so that I can decide how to use them later on.

To freeze whole tomatoes, start by washing them. Boil a large pot of water and drop 8-10 tomatoes (I use Roma tomatoes) into the boiling water for 2 minutes. Lift them out with a slotted spoon and lay them on paper towels to cool. Once they are cool enough to handle, use a paring knife to gently remove the skin. Store in an airtight container or freezer bag and place in the freezer. They will keep for up to 1 year.

I use mine in soups and stews, and for large, bubbling pots of chili in the wintertime. As promised, here are a few more recipes -- this time, they're recipes you can use for your frozen produce. Enjoy them!

Julia's Chicken Cacciatore
Joe's Gold Medal Chili
NanaJane's Minestrone Soup

- Midwest Mom

What to do with All Those Tomatoes

The warm weather is here and that means two things: swimming season and tomatoes.

We've got the swimming under control this year. But every year, I scramble to figure out what to do with the tomatoes that fill and re-fill every container imaginable every time I make my way into the garden.

I have some tried and true recipes I make for my family. I make salads and sauces that warm my tomato-loving heart. But there's no way I can cook at the rate my tomato plants produce fruit. This year, in my wisdom, I planted about a dozen each of cherry and Roma tomatoes. And they're going like gangbusters.

If you're in my boat, here are a few of my favorite recipes. They may help you tread water a bit until you're happily overwhelmed by the harvest.

Julia's Greek Tomato Salad
Erin's Mediterranean Pasta Salad
Fresh Tomato Salsa
Broiled Tomatoes with Herbs
Cucumber-Dill Salad
Joe's Black Bean Salad
Summer Squash Salad

I hope you'll give one or more of these a try. You'll find there are plenty of ways to enjoy your tomatoes without getting bored.

Later in the week, I'll write a little about cooking with them, with recipes for soups and stews, and preserving what you're pulling from the garden now so you can enjoy your harvest during the winter months.

Until then, Midwest Moms is headed back to the garden. I think I spy about fifty-seven more tomatoes coming ripe since this morning!

- Midwest Mom

Tasty Idea for April Fools

Every Mom dreams about a successful April Fool's Day. From freezing your children's orange juice to messing with their alarm clocks, there are a thousand ideas out there for Moms to try. I thought I would add a tasty idea to the mix.

And the best part is: it works.

When I was about eleven, a neighbor brought my mother an interesting Mother's Day gift. It was a flowerpot with garish -- obviously fake -- flowers in it. "Enjoy!" she called over her shoulder as she walked back to her car. My mother was stunned and more than a little confused. The neighbor turned just before getting into the driver's seat and called, "You eat it!"

Thus we were introduced to Dirt Dessert.

Dirt Dessert is a layered cookie crumb - pudding mixture that looks just like potting soil, but tastes rich and delicious. Two years ago, I used it to pull the best prank on my boys. Granted, they were four and five at the time. But, they were completely fooled.

First, I bought two brand new flower pots and a six-pack of pansies. Early in the day, I made the dirt dessert in one of the pots and put it in the refrigerator to chill. In the afternoon, I spent a little time with my pee-wee gardeners planting the pansies in the remaining pot. I made an excuse for doing it in the kitchen (which I never do) and leaving the potting soil and shovel on the counter.

At suppertime, my children always talk to their Daddy about what special things they've done during the day. I waited for the conversation to wind its way around to the pansy-planting. When it did, I quizzed the boys, asking what plants need to grow. They told me water, sunshine, and good soil. As they talked, I nonchalantly got them each a nice glass of water.

"Well, your father and I have been talking, and you should know we've decided that you're both a little on the small side. You got some sunshine today, so that was good. Why don't you drink your water? It's good for you."

While they were distracted, I got the flower pot with the dirt dessert from the fridge. With an inexpensive, unused garden shovel in my hand, I brought it to the table. "It's also time that you had a little better nutrition. Today, we're having some good soil for dessert."

I thought my four-year old was going to cry. "We have to eat -- dirt?? No. Way."

My six year old had a glimmer in his eye that he was on to me. "Let me see that," he demanded. But it looked exactly like potting soil. He turned his nose up and shook his head.

My four year old wanted to see it, too. I held it down close to him. He wiped the tears from his eyes and looked at me hopefully. "It... it smells like chocolate."

I smiled and offered, "Do you want Daddy to have the first taste?" My husband made a sham protest, which of course sent the boys into hoots and hollers and double-dares.

After I scooped it out into a dessert bowl for him and the boys saw for themselves that it was actually dessert, I couldn't serve it up fast enough.

We all had a laugh at the joke -- and a tasty end to April Fools supper.

Here's the recipe:

Dirt Dessert

Ingredients:
1 8oz. package light cream cheese, softened
1 3oz. package chocolate pudding
2 cups cold milk
1 16oz. container of cool whip, thawed
20 oreo cookies

Instructions:
Whip the cream cheese in a large mixing bowl. Add the chocolate pudding and blend. Gradually beat in the cold milk. Mix for 5 minutes on medium. Fold in cool whip (for a richer taste, you can also use the same amount of fresh whipped cream by beating 1 1/2 cups heavy cream on high before folding it in.) Crush the oreos in a food processor until they resemble the look and texture of potting soil. In a clean, unused flower pot, layer pudding mixture and crumbs, ending with a thick layer of crumbs on the top.

If you like, you can embellish the dirt dessert with artificial flowers or candy bugs or gummy worms.

Have fun with it, and Happy April Fool's Day!


- Midwest Mom

Welcoming Kids to Your Kitchen

This week I've been running a daily cooking school for my boys. It has been a challenge to find recipes that work for a kindergartner and a 2nd-grader. But I've had some success so far.

But first, a little background.

When I was growing up in a family of eight (six kids, two parents) the prevailing philosophy was that you never say no to a child's offer of help. My mother was skilled at finding small jobs for us and gradually teaching us to make our way around the kitchen on our own. I remember standing on a chair learning to make spaghetti sauce from my grandmother. I shredded carrots for salad and cheese for homemade pizza on the box grater I still use. Ours was a collaborative kitchen.

My husband came from a totally different place. His mother and grandmother are fantastic cooks, but helpful children were encouraged to watch or 'keep company' rather than digging in -- that is, unless a family cooking project had been planned in advance. As the kids grew up, the girls were taught all the family recipes, but the boys had to learn it on their own.

Lucky for me, my husband is a persistent guy. Once he was out on his own, he developed a file of his favorite recipes from mom, hastily scribbled down on scraps of paper as he phoned home for instructions. We still have a file folder of those recipes, and use them.

Now that I'm raising my own brood, I would rather follow the 'all help is welcome' philosophy. Part of making that a reality is helping the children feel welcome and tuned-in to what is going on in the big tiled room with the appliances. I know that if I want my kids to be able to cook on their own, I have to teach them early.

It's a little work. But I know that it will be worth it in the end.

After all, I still follow Grandma Pasqualina's sauce recipe -- to the letter. Sometimes a good recipe becomes a part of who you are.


Back to cooking school.

I decided that this Spring break was the time to start teaching, and my boys have made something in the kitchen virtually every day.

When the week began, they brought a few skills to the table, so to speak. They have long been my 'mixer men', standing on a stool working the controls for my Kitchen-Aid. They had been shown the miracle of meringue and the magic of whipping cream. They know how to make and flip pancakes and have mastered the art of cheddar-cheese-fortified Kraft Macaroni & Cheese.

But now it was time to expand the skill-set. Monday I offered to let them make and frost a cake by themselves. I handled the oven; they did the rest. They even wanted me to show them how to pipe a shell border onto their cake for decoration. I gave all three kids -- even my 3 year-old -- a turn.

On Tuesday, they wanted to make lunch. "Mexican Pizza" was the choice, so they shredded cheese and chopped vegetables, assembled the ingredients on tortillas, and I popped them under the broiler. It was a delicious lunch.

Wednesday was a busy day. Halfway through the day, though, my kindergartner asked what he could make all by himself. I let him choose a box of instant pudding. He read the instructions himself, measured out the milk, and beat it with a whisk until it magically turned to chocolate pudding. He kept it in the fridge as a secret to spring on the rest of the family. When it was served, he was so proud.

Last night we had an entirely kid-made supper. Kid-measured and kid-mixed meatloaf. Kid-peeled, kid-diced, kid-boiled, and kid-mashed potatoes. Kid-washed, kid-chopped, kid-assembled tossed salad. Sure, we didn't get to eat until 8:00... but it was delicious.

Tonight will be a challenge, though. It's a Friday during Lent, so we'll have to go meatless. Maybe Pasta Primavera is the way to go. Maybe I'll just let them make grilled cheese. Who knows?

The important thing is that they're learning and helping and having fun. And it's not taking a lot of effort to teach them. The key is that we started the week with the premise that they can do it.

Helping them feel welcome and encouraging that can-do attitude makes all the (delicious) difference!

- Midwest Mom

Easy (Tasty) Mardi Gras Fun

Beads? Check.
Masks? Check.
Floats? Okay. That's a little much.

What about food?

Not all of us have tons of time to make special foods for a day like Mardi Gras. But it can be fun to mark the day with a special dessert. And what could be better than something you can make with your kids?

At our house, we have a simple recipe called Monkey Bread. It is easy to modify for Mardi Gras to make a colorful and festive celebration.

Here's the recipe:

Mardi Gras Monkey Bread

2 packages buttermilk biscuits in a can (10 each)
1/4 cup yellow sugar sprinkles
1/4 cup purple sugar sprinkles
1/4 cup green sugar sprinkles
1 cup chopped pecans, divided
1 tsp cinnamon, divided
1/4 cup butter
1/2 cup brown sugar
1/2 tsp cinnamon

Heat the oven to 350 degrees. Cut the biscuits in thirds and divide them evenly between three tupperware containers. Pour one color of sugar sprinkles in each container, followed by 1/3 tsp cinnamon and 1/3 cup pecans. Cover and shake until all the biscuit pieces are covered. (Great job for the kids!) Place pieces in buttered & floured bundt pan or angel food cake ring, keeping colors separate (one third of the ring should be yellow, green, purple).

In a small saucepan, melt the butter and stir in brown sugar and remaining cinnamon. Cook until it is bubbly and pour over the biscuits. Bake 30-35 minutes, or until a toothpick inserted into the biscuits comes out clean. Turn out onto a platter and put on a little more sprinkles to make it extra colorful.

We like to eat it warm. It's such a treat!

Give it a try, and have a Happy Mardi Gras!

- Midwest Mom

Rainy Day Activity: Homemade Play Dough

Rainy days have an interesting rhythm to them -- slow and quiet and thoughtful. A rainy day is a welcome change from the frenetic pace we usually keep. As the drops drum gently on our windowpanes, we watch the birds hopping around the bird feeder, trying to stay dry. Rainy days, like today, are days for board games and reading books, for puzzles and building blocks. They are days we just feel grateful our home is warm and dry -- our little haven.

I like to set aside a few special activities for days like this. Homemade Play Dough is one we love. We got the recipe a few years ago from our favorite Kindergarten teacher.

I help the children to make it, allowing them to measure the ingredients and carefully stir the pot on the stove. Once the mixture needs to be kneaded, many hands make light work.

Here is what you'll need:

2 cups flour
1 cup salt
2 tsp Cream of Tartar
2 cups water
2 Tbs oil
3 tsp food coloring -- blue, red, green, or yellow

And here's what you do:

Mix together the first three ingredients in a medium-size saucepan. Add wet ingredients (water, oil, and coloring) and mix together. Stir and stir over low heat on the stove -- don't stop! The mixture should thicken until it becomes like mashed potatoes. When it does, turn off the heat and dump the mixture out on a floured board to knead it.

I knead the first few turns, until the mixture cools a bit and becomes easier to handle. I fold the dough toward myself and press the heel of my hand into it. Then, I turn it a quarter-turn. Again, I fold the top down toward me and press. Then, I let the kids try their hands at it.

When the dough is the right consistency, they can play with it right away or you can store it in an airtight container. As long as it is put away after playing, it stays pliable for a nice long time.

Maybe even until the next rainy day.

- Midwest Mom

Cooking with Kids: Applesauce

I recently had the pleasure (challenge) of helping my oldest son's second-grade class make applesauce for Johnny Appleseed week. It was a fun project, made easier by lots of parent helpers and a fantastic, creative teacher. The kids were patient and attentive and great at reading and following the recipe.

Applesauce is an easy recipe to make with children. I've posted the recipe we used on You Found the Secret Recipe! with instructions on how to complete the project without allowing your child to wield a knife (all fingers intact at the end of the project, please!)

Have a look and try it with your own crew. There is nothing as satisfying for children as making something with their own hands. Cooking teaches children teamwork, how to follow directions and plan their work, and the end result is really delicious!

Give it a try!