Just back from 10 days in Idaho. We have a little cabin on the North Fork (or Henry's Fork) of the Snake River. About 20 miles by road from West Yellowstone, a little more than a mile from the Park border.
When I say "we", I mean my parents own the cabin. It was my great-grandfather's cabin, circa 1930. He was a jeweler in Pocatello, and had this as a weekend/summer place. It is in Targhee National Forest, so the land is leased. I have many fond memories of summers spent in Island Park, and I hope my kids have some too.
I hope to add some pictures soon, and a description of our "Little House on the Prairie" day - quite an experience for the girls.
Sunday, September 28, 2008
Sunday, September 7, 2008
The Value of Service
We had a lovely brunch at church following Mass this morning. Some gave short talks highlighting the various ways members of the congregation can help the Parish - Altar Guild, Flower Guild, service at the altar, cleaning, cooking - you name it.
I know it is popular, and sometimes even mandated, for students to get involved in "community service". For church-going kids, however, it seems as natural as breathing. Our girls have watched us model the concept - service to others, without expectation of reward, or even acknowledgment. They now exhibit the same "servants heart" in service to the church; they help cook and set tables, they help Mom clean, our oldest is very good at helping the altar guild (she even corrects her Mom), and they help Dad weed and trim bushes - they even took charge of some planters and filled them with a beautiful assortment of annuals.
In my mind, this is where the public schools miss the boat. Service given for a grade or as a requirement for graduation is not really voluntary service. Yes, the community gains, and the students perhaps learn something (although, they may learn the wrong lesson entirely), but they miss the larger lesson. They miss out on the joy of selfless service. They miss out on the idea that there is something (or some things) more important than their immediate desires. They miss out on the idea of duty.
Once learned, these basic values will serve them well in life. Our girls receive real pleasure in helping others, in giving of themselves - not just at church, but at home and elsewhere. Yes, there are times they would rather be out playing with their friends. And yes, we often allow them to do so - we are not slave masters. But when one asks, "Dad, wouldn't you rather stay home?" as I head out the door, I can honestly answer "Yes, but I have committed to (whatever), so I need to go." And that lesson is important for them to learn. As adults, we model those behaviors that our children will model for their children.
I know it is popular, and sometimes even mandated, for students to get involved in "community service". For church-going kids, however, it seems as natural as breathing. Our girls have watched us model the concept - service to others, without expectation of reward, or even acknowledgment. They now exhibit the same "servants heart" in service to the church; they help cook and set tables, they help Mom clean, our oldest is very good at helping the altar guild (she even corrects her Mom), and they help Dad weed and trim bushes - they even took charge of some planters and filled them with a beautiful assortment of annuals.
In my mind, this is where the public schools miss the boat. Service given for a grade or as a requirement for graduation is not really voluntary service. Yes, the community gains, and the students perhaps learn something (although, they may learn the wrong lesson entirely), but they miss the larger lesson. They miss out on the joy of selfless service. They miss out on the idea that there is something (or some things) more important than their immediate desires. They miss out on the idea of duty.
Once learned, these basic values will serve them well in life. Our girls receive real pleasure in helping others, in giving of themselves - not just at church, but at home and elsewhere. Yes, there are times they would rather be out playing with their friends. And yes, we often allow them to do so - we are not slave masters. But when one asks, "Dad, wouldn't you rather stay home?" as I head out the door, I can honestly answer "Yes, but I have committed to (whatever), so I need to go." And that lesson is important for them to learn. As adults, we model those behaviors that our children will model for their children.
Friday, September 5, 2008
A DVD Cooking recommendation
I don't know why, but I am having trouble with Blogger not allowing multiple links in a single blog. This is, therefore, a continuation of the previous post.
For an introduction to Chinese cooking with a western flair, Tsai Ming had an interesting show on PBS. I particularly liked the curry/ginger oil he used on one show - adds great flavor without being overpowering. His DVD set is still available. Check it out. He is sometimes seen in re-runs on the local PBS stations.
For an introduction to Chinese cooking with a western flair, Tsai Ming had an interesting show on PBS. I particularly liked the curry/ginger oil he used on one show - adds great flavor without being overpowering. His DVD set is still available. Check it out. He is sometimes seen in re-runs on the local PBS stations.
Wok recommendation
I did use a wok for yesterday's recipe. My wife and I were cooking with a wok well before our trip to China; being fans of Chinese food, we learned early on to cook our own. That said, the wok is really more versatile than many people think.
This is the wok I use - carbon steel, it does need to be seasoned and hand washed. Once seasoned, it provides a non-stick surface that rivals any commercial non-stick surface. It requires a bit more care, but will last much longer than any non-stick pan I've ever owned. And it will allow you to cook at higher temperatures than most non-stick pans. We bought ours as a package that included a lid (essential for steaming).
Joyce Chen (whose name adorns the box of the above-linked wok) authored one of the first cookbooks we owned.
This is the wok I use - carbon steel, it does need to be seasoned and hand washed. Once seasoned, it provides a non-stick surface that rivals any commercial non-stick surface. It requires a bit more care, but will last much longer than any non-stick pan I've ever owned. And it will allow you to cook at higher temperatures than most non-stick pans. We bought ours as a package that included a lid (essential for steaming).
Joyce Chen (whose name adorns the box of the above-linked wok) authored one of the first cookbooks we owned.
Wednesday, September 3, 2008
Left-overs
Alright, pretty exiting topic, right? Believe it or not, this is one of my girls' favorite meals. Easy to put together, cheap (a big plus), tasty, and if you have a young one who doesn't eat her veggies (like our youngest), you can sneak 'em past her!
I keep a few odd items on hand for this dish, but they are not essential. If you happen to have an Asian grocer near by, or a very well-stocked specialty isle at the local super market, look for Oyster Flavor Sauce, fresh ginger (although prepared minced ginger works too), and soy sauce (yes, available everywhere, but at an Asian market you pay less by buying it by the gallon).
Day-old rice works best, but any steamed rice works. I use a wok, but again, almost any deep pan suitable for frying will work. I heat oil to smoking (I don't use non-stick pans so I can cook with high heat), add garlic, then throw in whatever meat I have left over. The picture below is some beef steak; ham, chicken, sausage, pork, or fish all work. Add some soy sauce and heat through. I move the meat to a dish, reheat the pan, add more oil, the in go the veggies. These can be left-overs, or fresh veggies, or frozen veggies, or a combination of all three. Shown below are fresh carrots, celery, and onion, and frozen beans and corn. The fresh carrots were cooked a minute in the microwave to soften them a bit. For a picky eater, chop the veggies fine enough that she cannot pick them out. As this cooks I add the ginger and a dash of Oyster Flavor Sauce. This stuff is not fishy, it just adds a nice flavor to the vegetables, and rounds out the flavor. Splash in some soy sauce, and add the meat back in. Here you go:
Pretty, huh? Next, add enough cooked rice that you think it will fill the kids, then add more. This can be tricky, because the rice will want to stick, so I turn the heat down and add more oil, or some butter. Stir it up, add more soy sauce, and serve it.
My kids love it, my wife loves it and asked me fix it for dinner tonight (well, she did most of the work while I was in my home office - I just cooked it and accepted the accolades), and I think we fed the whole clan, including second helpings, for under $3.00.
I keep a few odd items on hand for this dish, but they are not essential. If you happen to have an Asian grocer near by, or a very well-stocked specialty isle at the local super market, look for Oyster Flavor Sauce, fresh ginger (although prepared minced ginger works too), and soy sauce (yes, available everywhere, but at an Asian market you pay less by buying it by the gallon).
Day-old rice works best, but any steamed rice works. I use a wok, but again, almost any deep pan suitable for frying will work. I heat oil to smoking (I don't use non-stick pans so I can cook with high heat), add garlic, then throw in whatever meat I have left over. The picture below is some beef steak; ham, chicken, sausage, pork, or fish all work. Add some soy sauce and heat through. I move the meat to a dish, reheat the pan, add more oil, the in go the veggies. These can be left-overs, or fresh veggies, or frozen veggies, or a combination of all three. Shown below are fresh carrots, celery, and onion, and frozen beans and corn. The fresh carrots were cooked a minute in the microwave to soften them a bit. For a picky eater, chop the veggies fine enough that she cannot pick them out. As this cooks I add the ginger and a dash of Oyster Flavor Sauce. This stuff is not fishy, it just adds a nice flavor to the vegetables, and rounds out the flavor. Splash in some soy sauce, and add the meat back in. Here you go:
Pretty, huh? Next, add enough cooked rice that you think it will fill the kids, then add more. This can be tricky, because the rice will want to stick, so I turn the heat down and add more oil, or some butter. Stir it up, add more soy sauce, and serve it.
My kids love it, my wife loves it and asked me fix it for dinner tonight (well, she did most of the work while I was in my home office - I just cooked it and accepted the accolades), and I think we fed the whole clan, including second helpings, for under $3.00.
Tuesday, September 2, 2008
Homeschool begins again...
We are gearing up for the new school year. First and Fifth grades. This year we are going to use St. Thomas Aquinas Academy again. We used them in First and Second grades, and I think their curriculum recommendations are spot on.
Homeschooling is more challenging, as my oldest wants to only work on those items of interest to her. It is like pulling teeth to get her to work on a variety of subjects.
Well, that is why it is helpful to get outside advice from time to time.
Homeschooling is more challenging, as my oldest wants to only work on those items of interest to her. It is like pulling teeth to get her to work on a variety of subjects.
Well, that is why it is helpful to get outside advice from time to time.
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