Day Light Saving Time - My love-hate relationship.

I am not a morning girl. I prefer a 7 o'clock wake-up. And if left entirely to my own devices, I'm certain I would never again actually see 7 am. Of course, my life refuses to allow me the rest I deserve. The past few weeks have been especially trying because it has been just so darn dark when my alarm enters my lovely early-morning dreams and coaxes me out of my slumber. 

Pitch black at 6:30 am. 

My body thinks it should stay in bed until light seeps through the windows. At least until the sun has met the horizon. But such luxurious thoughts only delay the impending morning rush. So I slither from bed, brush my teeth, feed my duo, pack lunches and dash out the door to find this: 

Wow! Absolutely amazing {not my amateurish photo, but the sun rising over the water}. What an amazing way to start the day. Every day.

So as I bid adieu to day light saving time, I do so with a heavy heart. I do enjoy waking to daylight. It just feels right. But I admit, missing this view today on my way to take the kids to school felt like a steep price to pay. I'm not actually getting more sleep and now I miss the spectacular display each morning. 

Maybe I just need to learn to be a morning girl after all.  

Which do you prefer -- the long days provided by day light savings time or our short winter days?

Soups on Sunday - It's Chili!

Our weather has finally turned cool. The mornings are brisk and the afternoons are picture perfect. We've spent the entire weekend outside or inside watching football, but will all the doors open so we can enjoy these few golden hours of absolutely blissful weather. 

And because the temps have now officially dipped below 50 (albeit only in the wee hours), it is time for chili. I have made numerous chili recipes over the years. I've been to chili cook-offs. I've tasted friend's, who swear their is by far the best, chili. 

This is Texas folks -- we take chili seriously. 

We all do chili and all swear ours is the best. Well, you can believe me. Mine is the best. I do not rely on my own culinary prowess to achieve such a feat. Instead, I rely on a tried and true recipe from the venerable Silver Palate Cookbook. 

It is an unusual chili recipe. I'll give you that. It is more nuanced than most chili. It does not purport to hit you over the head with it's cayenne pepper kicker. Instead, it marries a variety of flavors to provide a wonderful and lively experience for the palate. 

Try it and let me know what you think.


Silver Palate Chili

Servings: 20 {can half it, but why not just invite friends over!?}

2 tablespoons extra virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound sweet Italian sausage removed from casings
4 pounds ground beef chuck
1 - 12 oz can tomato paste
1 1/2 tablespoons minced garlic
1/3 cup ground cumin
1/2 cup chili powder
1/4 cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 tablespoons salt or to taste
1 1/2 tablespoons freshly ground black pepper
3 - 28 oz cans Italian plum tomatoes, drained
1/4 cup dry red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 - 16 oz cans red kidney beans, drained
2 - 5.8 oz cans pitted black olives, drained 


Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring 
occasionally unitl wilted, about 10-15 minutes. Add the sausage and ground chuck; cook overmedium-high heat, stirring until the meats are well browned. Spoon off 
any excess fat and discard. 

Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt 
and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney 
beans. Stir well and simmer uncovered for another 15-20 minutes.

Taste and adjust seasonings to taste. Add olives and simmer for 5 more minutes to 
heat through. Serve immediately {preferably with warm corn bread}!


Enjoy -- the chili and this gorgeous fall weather!

Ch-ch-ch-changes.

photo credit

Over the next few days Eat. Live. Laugh. and sometimes shop! will receive a complete, and long overdue, makeover by Lindsey at Sweet Simplicity Designs. 

I'll return soon with a new look and lots of new things to share!

Parenting theories gone awry.

image source

Yesterday a friend, and new mom, sent me a piece from The Daily Beast titled The Secret Celebrity Parenting Craze. The article written by Gina Piccalo discusses a new {or, rather new to me} parenting style called RIE (Resources for Infant Educarers, pronounced wry) which has a devoted celebrity following.

RIE {and I'm quoting here for fear of misrepresenting and / or displaying bias} "eschews the conventions of American infancy from baby strollers, high chairs and battery-operated toys to excessive praise, forced sharing, and even lullabies. The end result, advocates say, is not just more competent and self-aware children, but a more peaceful world."

RIE educators help parents show respect for the baby's experience. Babies whose parents "do RIE" do not spend time on their tummies. REI parents would not place their babies in positions from which they cannot independently escape. Respect. 

RIE honors the baby's "struggle". So if the baby is crying, the baby is not immediately snatched up and hushed with a loving lullaby. The baby is allowed to release the tension and asked why he or she is crying. Sudden actions and loud sounds are narrated. "Baby, I am going to pick you up now. You seem upset." Oh, and please, please don't be so disrespectful as to rock a baby to sleep while singing a lullaby {the bias may now be creeping into my writing}.

Seriously?!

Are people so insecure in their parenting that they need to pay "educators" to tell them not to worry so much?! I do agree with the group's unofficial credo -- "do less, observe more" -- in most situations. I may not run to a child who is bonked herself on the head with a block if it will only take a second for the shock to wear off. But, if a child is crying because he likely needs a diaper change, well, I'm not going to let the little guy sit there "and work out the tension." Parenting should involve not just respect but common sense!

The popularity of this parenting style is likely a result or or reaction to the parenting pendulum having swung too far in the direction of hyper-stimulation and over-scheduling. In the past decade there has simply been too much pressure to make sure little Janie can read, create artful masterpieces, play a violin concerto, dance and speak three languages by age 4. I welcome the antidote to that movement, but think RIE takes it a tad too far.

I do believe, however, that less is often more when raising kids. Kids need to play outside more and video games less. Kids need to play with blocks and stare out the window on long drives. Kids do not need to attend music lessons at 5 months of age. And haven't we all experienced buying a child a fancy new toy only to have him ignore the toy and play with the box?! I see the point in that -- don't buy the fancy over-stimulating toy and opt instead for simple play things which allows the child to explore and be creative. I am a mom who appreciates and encourages kids' creativity. But do we need a whole school of thought dedicated to that notion?

As I've said before, I pick and choose the best of many parenting theories and apply what makes sense to me and my family. I do not believe one size fits all or even most. Everything works sometimes, nothing always works. Furthermore, every child is different. Believe me, as a mother of twins, I say this confidently. They simply arrive wired differently. What works for one does not necessarily work for another. Talking calmly to My Little Guy worked when he was an infant and still does today. Little Miss Thang, however, does not now nor did she ever respond well to me simply respecting her "inner struggle." There is little about my sweet girl that happens quietly or with hushed voices. I respect her nonetheless.

My point is this {yes, I have a point}: We need to encourage and support other parents, not make them feel insecure or unworthy. So much of parenting seems to be a reaction to what other parents are doing. And we seem to constantly reinvent the parenting wheel though I'm not convinced it rolls any better.  Eight years ago Baby Einstein was the new big thing. Now, we aren't allowed to sing?!

Maybe, just maybe, we'd be better with all things in moderation. Maybe we can apply some good ole fashion common sense to the parenting puzzle and stop one-upping every other parent on the block with our parenting prowess.

So, yes, I'm now starting a online parenting class called DWFR (Do What Feels Right, pronounced DWFR).

Classes are incredibly exclusive.

Space is limited.

There is no waiting list because we don't do waiting lists.  Just keep trying back.

If you have to ask about the cost you clearly cannot afford it.

Angie and Brad {or rather their legion of nannies} have been followers for years.

If you are interested in joining the DWFR movement please join me by leaving a DWFR worthy comment below!

Soups on Sunday - Monday Edition + a pic

Yes, it is Monday and I am nonetheless offering Soups on Sunday. You all understand. Yesterday was a bevy of excitement around here -- costumes, candy, pumpkins, spider webs, candy, friends, balloons, more candy, and finally, sugar-high induced sleep.

So I shamelessly offer soup on Monday. Because I love soup and soup is easy! And I need a little easy this morning. And this is truly a weeknight soup -- only a 30 minute simmer period required (and honestly, you could probably stop at 20 if that's all the time you have)!

So wipe off the cob webs, eat a piece of the kids' candy and prepare soup on Monday!

Enjoy!

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
• 1 small onion, chopped
• 1 cup sliced carrots (about 3 small)
• 2 1/2 cups sliced zucchini (about 2 medium)
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 (14.5-ounce) cans chicken broth
• Grated Parmesan, optional

Directions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

image and recipe via Food Network.

And because you know I can't resist, I'll shamelessly add a Halloween picture of my darling duo.

And I realize I stole this painted pumpkin idea from someone here in the blogosphere! Thank you, thank you, thank you! They were quite a hit and it really did allow the kids to be more involved (because I still refuse to allow them to wield sharp battery operated knives - for all our sakes).