Dr. Kari Lawrence joins us to talk about what it is like to have a baby after 40 and what Shelly can expect her birth experience to be like. She has very positive news for women who are considering having babies later in life.
Original co-host Tricia is back to join us with her wit and wisdom. She tells us her tale of following her husband’s dream and how it has affected their family. Learn how and what she is doing now and what life lessons she has learned.
Claire Lerner discusses how to help your child deal with uncomfortable comments. Even though we focus on children with Special Needs, these skills work for all kids and can help your child be prepared for those times when people are less than kind. Listen and learn!
Runner Julie Thomas discusses how things change when you are pregnant and if you can keep running. She is the mom of 6 children and trained for marathons while pregnant. Shelly, our Zumba instructor co-hosts asks all her questions about how to run when pregnant.
Claire Lerner chats with Shelly about how adding a 7th child will change her family and how she can help her older kids (ages 8-20) adjust and accept their new sibling. Claire has a very positive view of what these interactions can teach Shelly’s kids and the lessons the whole family can learn. Claire is the Director of Parenting Resources for Zero to Three.
You never have to mash or mix or blend another meal again for your baby! Tracey Murkett, co-author of Baby-led Weaning, discusses how to help your baby love real food and not be picky all while making family dinner time more enjoyable for everyone in the house–even when you have children spread in age from 20 years to 6 months.
Kathy Irving shares the end of her 2 year journey of signing with her hearing daughter. Because she works with hearing impaired children, Kathy is uniquely qualified to explain what happened during this time. Their journey of signing is coming to an end with her daughter’s use of verbal language. Kathy shares how the experience helped her daughter gain a master vocabulary more than 20 times larger than what normal 2 year-olds can speak.
Today was the start of Sundance Ladies Day and I can’t say enough about what an amazing day it was! The snow is SO much better than last year and skiing on snow instead of ice is really amazing.
But, I get ahead of myself. I checked my kids out of school and we headed up the mountain. Living 20 minutes from Sundance is really a blessing. When we got there, we found that my neighbor had come up for her very first time on skis in her life! We had not expected to see her there, but it was fabulous that she is starting–and can I tell you–she did way better than moi on my first day. I did not get off the bunny hill and she made it to the first stop (and down safely)!
The excitement continued to build as we headed for Ski School. My kids went to meet their teachers and I greeted my friends Cody and Linda Hale and saw a few familiar faces from last season. But, I did not see Lindsay, our co-host, who was supposed to be at the class and learning to ski for the first time (she snowboards so I was hoping she would be in the same group as me).
We took the lift up to the first stop so the instructors could see our skiing levels and divide us into groups by abilities and desires. Of course, I knew I would be in the beginning group (not the new skier group, but one step up). I did not embarrass myself, but I could see that the other ladies were much better than me. But that is OK because this is my second season!
I was so excited to find out that Linda Hale would be my instructor for Ladies Day. We were joined by Rachel, a mom from Australia who had not skied in 10 years and wanted to get her technique better. We started our class by discussing what our goals were for the season and where we feel we were at. I wanted to get myself out of the wedge and into parallel skiing with more ease.
Linda is an Amazing instructor (as they all are) and she quickly knew what skill drills we needed to start with. At first, it was a bit difficult, but soon all those skills I tried to learn last year came back to me and they were actually working on REAL snow.
I can’t say enough about the day. It really was my best skiing day EVER so far. I started out hoping that by the end of the 4 weeks, I would be parallel skiing to actually being able to parallel ski on the first day! Working with other women is fabulous because we all support each other. I could see what Rachel was doing that I had done previously and I could quickly give her a pointer that I had learned. She could help me and was patient when I was having issues. Of course working with Linda made it so easy too because she knows how to teach other women to ski. Like she told me 6 years ago–she has never lost a student!
Closer to the end of the day, we found Lindsay and my friend skiing with their instructor. Since Lindsay had snowboarded before, she was more comfortable with skiing and she joined us in our beginner class. It was so much fun to ski with her. Something about skiing together with other women makes skiing more fun and easier to learn–I am not sure why but it is better than a 1 on 1 lesson by far.
I was able to see my kids enjoying themselves and I even saw Alex skiing backwards! He really rocked the mountain! The kids had a fabulous day and loved everything. Their instructors were both fabulous and I am excited to get them up on the mountain again!
LOVED LOVED LOVED everything about today’s Ladies Day! It feels so good to conqueror the mountain! I promise to post a video next week. I was so nervous that I forgot. But I did get a picture! Check our smiles out!
For more information on my experience this year and last, check out my Sundance Ladies Day page.
If you are feeling short tempered, having problems sleeping or are overreacting, you may need to take a Mental Health day (and your employer might even be willing to give you the day off to do it). Learn what a Mental Health Day is.
Katie McClain shares with us how to tame our thought monster and how to help our kids tame theirs to help them have a stronger sense of self and a more positive outlook. Learn how to conquer those negative thoughts you might be having and ban them from your mind. Your thoughts are not YOU and you can change your thoughts to change your life.
Check Out Nancy’s Thought Monster!
We discuss getting ready for Halloween and some ideas to make it simple and fun. Using your printer and some ingenuity, you can make your house a Halloween haven. Scroll down to get the Podcast.
- Boo Bags: http://thegainesgang4.blogspot.com/2010/10/panic-mode-party-treats.html
- Your Mummy Loves You treats: http://www.theidearoom.net/2011/10/halloween-oreosmummy-treats.html (I did not put mine on sticks–just put them in their lunch)
- Halloween Candy Swap for the Troops: http://www.operationgratitude.com/halloween-candy-buy-back-2012/
- Collect your candles and other things to decorate (add a few Dollar store spiders and rats)
- Add spooky pictures to your family portraits
OTHER GREAT HALLOWEEN TIPS AND RECIPES
Easy Teacher Gifts, Bingo, Bookmarks and More http://www.itswrittenonthewalls.blogspot.com/ (this is Nancy’s new favorite site)
- Cool Glow in the Dark Ideas http://playathomemom3.blogspot.com/2011/07/glow-water_08.html
- Halloween fun idea. Glow in the dark scavenger hunt. Write clues in UV ink and they have to turn out the lights and shine a UV light to read the clues. Usually the pen has a light on it.
1 medium pumpkin, 4-5 pounds (or 2 cups canned)
1 small yellow onion
1 clove garlic
1 red bell pepper, diced
2 T oil
1 lb. ground beef
4 c diced tomatoes
2 c tomato sauce
2 c cooked kidney beans
1 c corn
1/2 c diced green chilis
1 T chili powder
1 t ground cumin
salt and fresh black pepper
Cut lid in top of pumpkin; set aside. Remove seeds, replace lid. Bake at 375° for 20-40 minutes until pulp in soft. Scoop out pumpkin flesh, leaving at least 1/2 inch to hold pumpkin shape. Dice pumpkin and set aside. Reserve pumpkin shell.
In large pot, cook onion, garlic and bell pepper with ground beef. Add tomatoes, tomato sauce, reserved pumpkin, beans, corn, chilis, chili powder, cumin, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes. Serve from reserved pumpkin shell. Garnish with shredded cheese and/or sour cream. Serve over cooked rice. 6-8 servings.
Shelly shares with us her big surprise. You will want to listen and hear how Shelly’s life is changing forever.
We discuss the article 25 Rules for Mothers of Sons by Tabitha Studer which made it into several newspapers so we decided to join in the conversation. We love the list and think every mom of boys ought to read it and think about their role as mother to a boy (since they are a species we don’t always understand). C
So much of parenting is reacting to a situation causing stress, uncertainty, and sometimes with undesirable results. Wouldn’t it be nice to be pro-active and know what to do before a problem arises? Dr. Andie Weiner explains how you can get ahead of the curve in your parenting by learning NOW skills to to help you with issues that invariably come up in parenting. To accommodate parents who want to be proactive, Dr. Andie is offering interactive live workshops for parents.
Dr. Andie invites you to attend her Pro-Active Parenting Workshops as she addresses three hot parental topics. In the privacy and ease of being in your own home, join a small, intimate group of parents that like you are looking to become a better parent.
The workshop opens with a 15-minute overview with Dr. Andie offering three to five easy to implement tools to help parents. Each parent will then have an opportunity to ask one question related to her presentation or a family concern on that subject.
Dr. Andie deals with each of the topics with sensitivity, hands-on experience as a therapist, parent coach, and mom, as well as humor – a must for ALL parents!
Hot Topics for Workshop
Under The Influence:
We all want our children to make friends and establish good relationships. Friendships can have great and lasting influences; and both good and bad consequences. Learn how to teach your children how to make friends, maintain positive interactions and how to cope when relationships go awry.
I Love Me. Who Do You Love?
One of the first and most valuable relationships a child needs to develop is one with themself. Help your children love and accept themselves from body image to dealing with their imperfections as well as their strengths. This is the best gift any parent can give their child!
Devil on My Shoulder:
Of the 60,000 thoughts we create every day, 80% are negative and untrue. These kinds of thoughts can lead to stress, self-doubt, and undesirable behavior. Learn how to understand these untrue thoughts and help your children “weed them out” to build confidence, make better choices, and increase self-esteem.
Conference call-in for 1 hour and 15 minutes
- September 18 Under The Influence
- October 16 I Love Me. Who Do You Love?
- November 13 Devil On My Shoulder
Time: 1:00PM EST (CT 12:00PM, MT 11:00 AM, 10:00AM PST) or
9:00PM EST (CT 8:00PM; MT 7:00PM; 6:00PM PST)
1 workshop $30.00
2 workshops $50.00 (save $10.00)
3 workshops $75.00 (save $15.00)
To join these informative and interactive workshops, complete the application and once registered, look for additional discounts and bonuses! Click the Link below or go to http://www.drandie.com/
Dr. Andie discusses what helicopter parenting is and how it differs from just being a caring parent. She shows how helicopter parenting is more about the parents’ needs than the child’s and what we can do to avoid being a helicopter parent.
Dr. Andie is the author of More than Saying I Love You. This book is one of our favorite books on parenting!
For more information on Dr. Andie, personal coaching or other tips, check out her website!
We discuss ways to introduce your child to other cultures. It doesn’t have to be expensive and it doesn’t need to involve lengthy travel. It might surprise you the resources you have in your own community or on the internet to introduce your child to the greater world around her. Festivals, ceremonies, religious centers as well as neighbors and friends can be a great way to learn more about other cultures and traditions and help raise a wel-rounded individual who thinks about more than baseball, hot dogs, apple pie and Chevrolet (even though there is nothing wrong with those things too)!
Shelly gets down and dirty about how to garden with kids. She discusses what to plant, when to plant, how much to plant and what NOT to do (and it is exactly what Nancy would do).
We’ve talked about Tiger Mothers and French Bebe’s and the joys of motherhood in Norway. In this show, Dr. Andie discusses what is the American Parenting Style and why it works for us in the US.
Dr. Andie is the author of More than Saying I Love You. This book is one of our favorite books on parenting!
For more information on Dr. Andie, personal coaching or other tips, check out her website!
Nancy chose this as the winter to challenge herself and learn to ski. She and Shelly discuss taking on a new challenge in life and learning how to do something new and exciting. They discuss the specifics of being successful at skiing but also the general principles of learning anything new or succeeding in life.
Nancy learned to ski at the Sundance Resort Ladies Day.
Here is a video of Nancy skiing–not bad for a true beginner who has only had four lessons.
Shelly suggested the following book:
Kathy Irving and Nancy (author of Baby Signing 1, 2, 3) continue their discussion and explain what it takes to sign with your child and the benefits that come from it. With her background working with hearing impaired children, Kathy is uniquely qualified to explain what is going on with her daughter and other kids who are lucky enough to sign with their parents. This is Part 2 of a 2 Part discussion requested by listeners.
Kathy Irving, an audiologist, mother, and listener updates experience of signing with her daughter with Nancy (author of Baby Signing 1, 2, 3). With her background working with hearing impaired children, Kathy is uniquely qualified to explain what is going on with her daughter and other kids who are lucky enough to sign with their parents. This is Part 1 of a 2 Part discussion requested by listeners.
I love Thanksgiving. I love the food. I love getting together with friends and family, especially those I do not always get to see. I love the crispness that is usually in the air. I love thinking about the blessings and challenges for which I’m thankful. I especially love being able to show my gratitude for those I love by preparing a special meal for them. Thanksgiving is my very favorite holiday. However, it was not always so. As a child born on July 5, Independence Day with its loud and brilliant fireworks, family cookouts and sunshine, was by far my favorite celebration of the year. Thanksgiving was ok, mostly because of the extra days off school, but compared to the gift-tastic holidays of Independence Day/My Birthday and Christmas, it just wasn’t my favorite day.
But once I went away to college, Thanksgiving took on a new level of importance. Thanksgiving was a holiday I really began to look forward to. After a few months away from family and longtime friends at school, I began to anticipate a return to the familiar. Thanksgiving was the first time since summer that I was sure to see most of my old friends. Even though I was happy in my new life and would have vehemently denied it at the time, it was a comfort to spend time with my family again. I started to value family traditions that I used to take for granted. The chaos of the holidays used to feel oppressive, but after some time away, I really began to appreciate and even enjoy the reality of too many people crammed in a small space talking too loudly and eating way too much food. I also began to realize how simply beautiful the idea of Thanksgiving truly is.
By the time I graduated college and moved out on my own, my food tastes and preferences had changed. I was exposed to a lot of new tastes and really enjoyed experimenting with cooking in my own kitchen. As I began to gain more cooking skill, I began to view Thanksgiving as the ultimate culinary challenge. All my life I had been just showing up and eating the food prepared by others. While I would try to make myself useful helping my mother and sister in the kitchen whipping potatoes, setting the table, or making a pie, I really didn’t have a major role in preparing the Thanksgiving meal.
All of that changed when, after moving 3 ½ hours away from my family with the love of my life, we decided to host our very first Thanksgiving. I will never forget all of the work, thought and stress that went into planning that first meal. How we spent days cleaning and organizing, shopping and trying to figure out where all of our guests would sleep in our small 2 bedroom condo; how I read and re-read the Williams-Sonoma Thanksgiving cookbook and mapped out the recipes I planned to use; how grossed out I was by the neck and bag of giblets that I had never before had a reason to handle; trying for the first time to make my husband’s family recipe for potato rolls – and failing to even approximate the light and fluffy goodness of his grandmother’s rolls; setting off the smoke alarm and enduring all of the teasing that followed (and has continued to this day). I will also never forget how pleased I was that my family seemed to actually enjoy the turkey I worked so hard to season, truss and roast even though it was not deep-fried, as usual; the fun of starting a new tradition of a family football game in a tiny urban park; how fulfilling it was to be able to provide a meal for the people I loved.
Since that year, I have cooked all but one Thanksgiving meal. Many things about my life have changed but the affection I feel for Thanksgiving has continued to grow (along with my cooking skills). For me, cooking is one way I show my love for others, and I hope that loves comes through when we share a meal. Now that I’ve moved even farther away from my family and have children of my own, each year I look forward to the opportunity that Thanksgiving provides, of gathering together family and friends in the spirit of appreciation and thankfulness. Because no matter how large, small, simple, opulent, chaotic or peaceful the celebration, the world can only get better if we all take some time to think of the people and things for which we are grateful.
In case there are some of you who are leaving the kid table for good and ready to not only “set” the grown-up table, but pour yourself into creating the food that goes on that table, I’m sharing this…
**I’ve made a Word document of the menu and timeline below for easy printing and reference. I also included a shopping list by menu item to get you started.
Since that first Thanksgiving, I have realized the importance of a timeline when making such a notable meal, especially if you appreciate eating food that is at the right temperature. Having a timeline can help you stay on track and reduce the stress and chaos in your kitchen. Even more importantly, making the items you can BEFORE the big day will make a huge difference in the amount of work that is crammed into a limited time.
TRADITIONAL THANKSGIVING MENU
Turkey (whole or breast only)
Gravy with pan drippings
Mac & Cheese
Green Bean Casserole
Pumpkin Pie or other dessert
The timeline below is one I’ve refined for myself over the years. Please make adjustments based on your serving time and menu, paying special attention to your specific recipe temps and times. I’m also sharing some of my family’s favorite recipes. The menu is a very traditional one and is only used as an example to make the timeline useful.
THANKSGIVING MEAL TIMELINE
DO THE DAY BEFORE
The items below can be made in advance of Turkey Day (T-Day). Some of them (like cranberry sauce) actually improve in taste if given time for flavors to “marry.” This is possible only if you have space to refrigerate items overnight, which is why I always start by cleaning out the fridge. Doing as much as possible the day before will make for a much more relaxed T-Day!
* Clean out the refrigerator
* Brine the turkey – If you have not done this before, PLEASE try it. Especially if you are roasting the bird, brining will add so much more juiciness and flavor to the turkey.
* Cranberry Sauce – Prepare fully and refrigerate in serving dish (I love the W-S recipe for Cranberry Sauce with Cider and Cinnamon)
* Green Bean Casserole – Mix all but onion topping and store in oven-ready glass/casserole container. (Alton Brown makes a can-less version which is super easy and tastes so much better than the condensed soup version for those who are up for only a little more work. But by doing it the day before the work is not so bad!)
* Dressing/Stuffing – Saute all vegetables, cook turkey leg or giblets if using, chop up bread and let to dry overnight. You can actually make it completely and refrigerate in oven-safe dish. (Since that first year I have made the Celery Dressing recipe from the Williams-Sonoma Thanksgiving cookbook.)
* Mac & Cheese – Prepare and store in oven-safe dish, ready for reheating. I love Ina Garten’s Grown-Up Mac & Cheese recipe.
* Pumpkin Pie – Most desserts can be made in advance. This is really helpful if it needs to be baked since you will need that valuable oven space for many of the other dishes on T-Day.
* Salads – Wash and chop any vegetables and prepare salad if possible. If making dressing, do it the day before to help flavors develop together.
* Rolls - Make and bake. (This is the one element where I cheat and buy two varieties of some good quality rolls from a local bakery. I am not a baker and still have not mastered my husband’s family recipe, so I skip the time on the rolls.)
* Any other snacks or treats that can be made in advance should be. Whenever possible, store the food in the container it will be cooked or served in to save even more time and the search for the perfect dish when your guests are arriving.
* Set up punch bowl, napkins, plates, glasses, gravy boat and serving utensils in advance.
* Arrange tables, chairs and tablecloths.
* Set the table the night before, if possible. Place centerpiece or any other décor.
Note: This timeline is for a 6:00pm meal time (T-Time). Turkey cooking times and temps vary based on recipe used and exact preparation. This timeline is for a whole turkey that is about 16 pounds. Turkeys roasted at 325 degrees will take about 15 minutes per pound. If roasting only the breast of the turkey, allow about 10 minutes per pound when estimating cooking time. Turkeys are done when a thermometer in the thigh (not touching the bone) reads at least 175 degrees or the breast is at least 165 degrees. Also, I prefer not to stuff the bird to be sure it is fully cooked (and the less I have to shove my hand in a carcass, the better!). Since some people call seasoned bread casserole “stuffing” whether it is in the bird or not and others call it “dressing”, I’m using both terms below. Also note, if you are basting your turkey, just plan to do it any free second you have but ideally every 30 minutes of cook time.
To adjust times, use the time you want the item to finish cooking/come out of the oven and work backwards to determine when it should be put in the oven or started on the stovetop. Don’t forget to account for any prep time that is necessary BEFORE cooking begins and add it to the schedule.
12:00pm TURKEY OUT of the refrigerator – While the bird comes closer to room temperature, prepare it to cook. Rinse off brine, pat dry with paper towels, season and truss. I love the W-S Turkey Seasoning Paste. For safety, do not leave the turkey out of the refrigerator for more than 2 hours.
1:15pm Preheat oven (325 degrees or whatever recipe calls for)
1:30pm TURKEY IN OVEN
BREAK – Use time to set table and have a glass of wine – or do whatever non-cooking items are necessary (like getting yourself dressed!)
If you have not finished making the Dressing/Stuffing, do it now.
4:00pm Dressing/Stuffing out of fridge
Potatoes – Peel and chop
4:15pm Dressing/Stuffing in oven
Water on to boil potatoes
4:30pm Potatoes – cook, when done, drain and keep in pot on stove to stay warm until ready to mash/whip
Start Gravy – You can make your roux (butter and flour), add stock and then “hold” the gravy base until you have the turkey pan drippings later. Keep it on the back of the stove but turn the burner off, the heat from the oven will keep it warm. Place a layer of plastic wrap on the surface of the gravy base to keep skin from forming. Be careful with seasoning now since the stock will reduce some and may be too salty when finished.
5:00pm – Take out all previously made dishes (Cranberry Sauce, Pies, Salad, etc) and finish assembling any necessary dishes. Place all items that do not need to be served hot or very cold in their final serving destination.
Assign a serving utensil to each dish
5:15pm – Mash/Whip Potatoes and season. Cover with foil, warm on stove.
5:25pm – TURKEY OUT OF OVEN (175 degree thigh or 165 degree breast), tent with foil and allow to rest
Dressing/Stuffing out of oven
Take out any salad dressings, butter, or any other condiments from the refrigerator and place in final destination
5:30pm Mac & Cheese in oven to heat
Green Bean Casserole in oven to heat
(A shortcut is to warm it in the microwave and put it in the oven to brown topping after turkey comes out. )
If necessary, place potatoes in oven to re-heat
5:45pm Add onion topping to green bean casserole to brown
Rolls in oven to warm
Finish gravy with pan drippings, place in final serving destination
5:55pm Mac & Cheese out of oven
Green Bean Casserole out of oven
Rolls out of oven, place in final serving destination
Kathy Irving, an audiologist, mother, and listener discusses her findings signing with her daughter with Nancy (author of Baby Signing 1, 2, 3). With her background working with hearing impaired children, Kathy is uniquely qualified to answer the question that so many parents ask: “Will signing with my baby cause speech delay or hearing issues?” Kathy shares her knowledge and also her experience. Nancy also adds her understanding of the difference between communication/language and the form of communication.
Can children suffer from anxiety? Are your child’s issues so bad that you need to seek professional help? Learn techniques to stop the stress and improve your child’s mental health. This is a MOM Podcast show–for more great shows, check us out at The MOM Podcast or in iTunes!
As a mom, you have opportunities no one else gets. We discuss the simple joys you experience and how to savor them so the hard times are easier. We discuss how to embrace, record and reflect on the unique experiences only YOU have with your child. This is a MOM Podcast show–for more great shows, check us out at The MOM Podcast or in iTunes!
If your child struggles at school and you wonder what might be going on, we discuss things to check and how to help your child. This is a MOM Podcast show–for more great shows, check us out at The MOM Podcast or in iTunes!
As moms, we put our needs last. But making time for our passions can make us better moms. We share how we have found time for our passions and what we have done–it just might inspire you to take up an instrument, pick up your tennis racket or lace on tap shoes! This is a MOM Podcast show–for more great shows, check us out at The MOM Podcast or in iTunes!
We try to prepare our kids for life but how do we help them when something happens that no one could prepare for–a natural disaster like a hurricane or flood. Dr. Andie gives us tips for helping our kids and us cope and thrive in times of stress including how the language we use affects how children see the situation! Check this one out! This is a MOM Podcast show–for more great shows, check us out at The MOM Podcast or in iTunes!
Dr. Andie is the author of More than Saying I Love You.