I have often said that becoming a mother, just carrying a baby in your womb, must kick in the otherwise dorment "guilt" gene. Before my first born made her way into this world I would have said I was a confident woman grounded in my ability to make a decision and stick with it, not second guessing every decision I made. Able to defend my position passionately for how I chose to handle situations and live my life with out guilt or explanation. Then in March of 2002 I found out I was going to be a mom and all that changed.
Maybe that is why I felt the urge/need/desire/deparation to explain my parenting to 2 perfect strangers at Costco. Monday, after picking up the kids at preschool we made a Costco run to pick up milk (a good mother thing to do). I was very diligent in packing the kids for preschool so Ziva would have milk and a snack after preschool and made sure she took a nap before preschool since she was up early (a good mother thing to do). After picking the kids up we went to Costco. I even let the kids play with the toys and taste whatever they were serving instead of rushing in and out. I realized I had $4 cash which would be enough for Corbin and I to split a piece of pizza, drink, and churro. Man I was being a GREAT mom! I felt good!
We get our lunch and sit at the umbrella table Corbin requested, I cut the crust off for Ziva to gnaw on and we say our blessing and begin eating. One of the men working there notices Ziva, she is adorable so I can't blame him. He begins talking to her about her eating the pizza and then asks me if she has a mouth full of teeth.
"No, she just has front teeth" I say.
"Oh, and she can eat that crust" he asks.
I reply "she likes to gnaw on it, I think it feels good on her gums".
"How old is she"
"Fourteen months"
"And she can eat that?"
"Yes, she likes it".
And he walks on and I begin questioning the idea of giving a 14 month old a pizza crust! Maybe I should have packed her something else to eat. Maybe I was just taking the easy way by giving her the crust so she could feed herself. Maybe I am a horrible mother. I wanted to run after the man and tell him I have 3 kids, none of them have been harmed by a pizza crust, it's okay, I'm a good mom!!! But, we had finished eating by the time I processed and it was time to go.
As we walked towards the van with Ziva in the front of the cart, it began sprinkling again so we hurried. Corbin got in the van and as I was trying to get Ziva in first then the milk (a good mother thing to do) a nice lady came and said she would take my cart for me. I thanked her and began trying to hurry to get the diaper bag and milk out of the cart for her. In this process Ziva's cup fell out of the bag. The lady told me there was no hurry. As I bent to get the cup she made these comments:
"I see you have the toxic green stuff" "That is a really gross color" At this point her comment did not register with me. I was busy trying to empty the cart since she had so nicely offered to help me.
As I got in the van and began to drive off I realized she probably thought I was feeding my baby some sort of toxic green looking liquid that she obviously disapproved of. I wanted to run through Costco and show her it was milk in the cup, not kool aid, or margaritas!! But we were headed home so I just continued to feel bad that this unknown woman thought I was a bad mother and was probably telling everyone in Costco about this wacko lady who feeds her baby toxic green poison!!
Why? Why do we judge other parents? Why do we as parents feel judged all the time? Maybe you don't and maybe I am the only one. I think it is time I begin having the confidence I so want my children to have. I think that is what a good mother would do, show her children how to live by living the way she is showing them.
And by the way Corbin had peanut butter, vanilla wafers, marshmallows, cucumbers and chocolate milk for lunch. And I will not feel guilty about it.
Wednesday, September 29, 2010
Thursday, September 2, 2010
A Spicy Bite: Mexican Chicken Lasagna
Several people have asked for the recipe for the Mexican Chicken "Lasagna" so here it is. This recipe comes from Pampered Chef's Seasons Best for Fall/Winter 2009. If you have never ordered any of PCs Season's Best cookbooks you don't know what you are missing. They are only $1 and have appetizers, main dishes, and desserts that are great! The cookbooks are also a great alternative to a birthday card for someone. Think about it: you usually spend $2+ on a bday card that people read and then probably throw away. Why not send them a little cookbook w/ a birthday wish inside?
1/4 cup lightly packed fresh cilantro leaves
1 8oz package of cream cheese (you can sub fat free)
2 cups shredded Monterey Jack cheese, divided (you can use a mixture of Jack/Colby or Jack/Cheddar if you like)
1 medium onion
1 28 oz can enchilada sauce (I actually used 2 cans of mild and 1 can of green chili enchilada sauce and it was pretty good. You can spice it up to your taste by using medium or hot)
12 corn tortillas
3 cups diced or shredded chicken
Since this is a PC recipe it calls for PC products but of course use what you have.
1. Chop cilantro. Place cream cheese in classic batter bowl (or large microwavable bowl) and micro on high for 30-45 seconds or until the cheese is very soft. Add cilantro and 1 1/2 cups of the cheese. mix well. Chop onion w/ the food chopper (if you don't have one of these you really need one!) and set aside. Spread 2/3 cup of the enchilada sauce over the bottom of the Deep Covered Baker (you can use a deep casserole dish that has a lid and can go in the microwave). Pour remaining sauce into a large bowl and set aside.
2. To assemble lasagna, using tongs, dip four of the tortillas into enchilada sauce in the bowl and arrange over sauce in the baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread over tortillas (it helps if your cheese mixture is still a bit warm). Top w/ 1 cup of the chicken and on third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaiing chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle w/ remaining 1/2 cheese.
3. Microwave, covered, on high 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Serve hot.
It says it serves 8 but those are 8 large servings!! This makes a lot.
Several tips: for the chicken if you have a PC Micro-cooker you can cook your chicken in the microwave for about 8 minutes and then shred with the mix-n-chop (this is one of the best Pampered Chef Products EVER!!!)
Because you can cook your chicken in the microwave and the lasagna is cooked in the microwave this is a very quick meal to prepare. I also offer sour cream on the side.
Enjoy!
1/4 cup lightly packed fresh cilantro leaves
1 8oz package of cream cheese (you can sub fat free)
2 cups shredded Monterey Jack cheese, divided (you can use a mixture of Jack/Colby or Jack/Cheddar if you like)
1 medium onion
1 28 oz can enchilada sauce (I actually used 2 cans of mild and 1 can of green chili enchilada sauce and it was pretty good. You can spice it up to your taste by using medium or hot)
12 corn tortillas
3 cups diced or shredded chicken
Since this is a PC recipe it calls for PC products but of course use what you have.
1. Chop cilantro. Place cream cheese in classic batter bowl (or large microwavable bowl) and micro on high for 30-45 seconds or until the cheese is very soft. Add cilantro and 1 1/2 cups of the cheese. mix well. Chop onion w/ the food chopper (if you don't have one of these you really need one!) and set aside. Spread 2/3 cup of the enchilada sauce over the bottom of the Deep Covered Baker (you can use a deep casserole dish that has a lid and can go in the microwave). Pour remaining sauce into a large bowl and set aside.
2. To assemble lasagna, using tongs, dip four of the tortillas into enchilada sauce in the bowl and arrange over sauce in the baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread over tortillas (it helps if your cheese mixture is still a bit warm). Top w/ 1 cup of the chicken and on third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaiing chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle w/ remaining 1/2 cheese.
3. Microwave, covered, on high 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Serve hot.
It says it serves 8 but those are 8 large servings!! This makes a lot.
Several tips: for the chicken if you have a PC Micro-cooker you can cook your chicken in the microwave for about 8 minutes and then shred with the mix-n-chop (this is one of the best Pampered Chef Products EVER!!!)
Because you can cook your chicken in the microwave and the lasagna is cooked in the microwave this is a very quick meal to prepare. I also offer sour cream on the side.
Enjoy!
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