I remember vividly the First Hawaiian Bank in Lahaina; I can tell you the colors of the carpet, walls and the layout of the branch. I was 5 years old the first time I went and even now I can feel the little menehune* savings passbook in my sticky fingers which contained the magical numbers representing my account balance. I remember feeling 'grown up' every time we went to deposit my grandparents' birthday check. Mom unintentionally demystified money for me while creating an excitement for saving every time she brought me to the bank. I also remember vividly the hollow feeling in my stomach 13 years later when I held a bank certified check to pay for my first semester's tuition at my local college. It was satisfying to have saved up that much money but I felt a little sick seeing how quickly it went away. My mom had done three bite size things to teach me financial responsibility: have a savings account and how to use a bank, set small and large savings goals, and open my own checking account.
Pre-School/Elementary Age: Open a savings account with your child. Bring them to the bank and go inside to make a deposit when possible (little kids think money comes from the 'magic wall') for a more tangible experience. At some point, when it's slow and if you have time, talk with the bank employees about one of your child's money questions.
Middle School Age: Encourage your child to set a short term savings goal (iTunes gift card or spending money for summer camp) and an achievable long term savings goal (a bike, I-pod, game console, camera). We had our kids look for opportunities to make money from other sources than the Bank of Mom & Dad. Lemonade stands (big success for my kids), lawn work for neighbors, helping friends who are small business owners and mother's helper are all things my kids have done. We also were up front about how much we were willing to contribute when certain goals were met.
High School Age: At 14 and 15 we opened checking accounts for our boys with debit cards. This teaches the basics of spending, how to use a bank, and avoiding over spending (over drafts). We have lots of conversations about spending and having a buffer (not spending everything you have). I didn't do this until my third year in college and am glad my boys will have 'mastered' the management of a bank account before they go off on their own where the consequences of mistakes have greater ramifications.
What bite sized nuggets have worked in your family to teach financial responsibility?
*menehune is a small mythical Polynesian being usu. pictured as a dwarf living in the mountains and working at night as a stone builder (www.merriam-webster.com)
Sunday, June 16, 2013
Shade garden
From my devotional reading today:
"The Lord is thy shade upon thy right hand." Psalm 121:5
There are ferns in the garden of the soul, as well as flowers. The flowers grwo best in the sunshine, the ferns grow best in the shade.
There is the fern of Patience, and the fern of Long-Suffering, and the fern of Meekness. And the Great Gardner of the soul delights in the ferns, and purposes to save them from destruction by the garish day.
And so He takes us into the shade - the shade of Disappointment, or the shade of Sorrow, or the shade of Sickness and Pain. But it is a very blessed shadow, for it is the 'Shadow of the Almighty.' And here the ferns flourish and the cloudy day makes the garden beautiful. ~ J.H. Jowett
There cannot be shade without sunshine. There is no night without day. There are clear skies above the clouds. Only he who has rested in the shade, kept the vigil through the night, or walked under the clouds can light the paths of others.~ M.T.
Taken from Streams in the Desert, Vol. 2 by Mrs. Charles E. Cowman
This spoke to me today. Not because I am currently in the shade but because I have dwelled there for extended seasons. They are the seasons that brought me the deepest joy and satisfaction in the end. They are the seasons I am perhaps most grateful for above all others. It is where I came to know Jesus more intimately and received truth hidden from me perception.
"The Lord is thy shade upon thy right hand." Psalm 121:5
There are ferns in the garden of the soul, as well as flowers. The flowers grwo best in the sunshine, the ferns grow best in the shade.
There is the fern of Patience, and the fern of Long-Suffering, and the fern of Meekness. And the Great Gardner of the soul delights in the ferns, and purposes to save them from destruction by the garish day.
And so He takes us into the shade - the shade of Disappointment, or the shade of Sorrow, or the shade of Sickness and Pain. But it is a very blessed shadow, for it is the 'Shadow of the Almighty.' And here the ferns flourish and the cloudy day makes the garden beautiful. ~ J.H. Jowett
There cannot be shade without sunshine. There is no night without day. There are clear skies above the clouds. Only he who has rested in the shade, kept the vigil through the night, or walked under the clouds can light the paths of others.~ M.T.
Taken from Streams in the Desert, Vol. 2 by Mrs. Charles E. Cowman
This spoke to me today. Not because I am currently in the shade but because I have dwelled there for extended seasons. They are the seasons that brought me the deepest joy and satisfaction in the end. They are the seasons I am perhaps most grateful for above all others. It is where I came to know Jesus more intimately and received truth hidden from me perception.
Sunday, June 9, 2013
Lazy Cook Chicken Orzo Soup
I love to eat. I hate to cook. I'm lazy. I'm frugal (a.k.a. cheap).
These four things are the impetus behind my recipe for Chicken Orzo soup. Soup is a pleasure but canned soup is expensive and not nearly as good as home made. I mentioned I'm lazy and cheap so when I cook it needs to be simple and affordable. There are ways to make this better (make your own broth from scratch for starters) but they require more work. There are ways to make this simpler (canned broth, rotisserie chicken or pre-cooked chicken) but they require more money. This soup is flexible and responds well to many substitutions. My recipes resemble a grandmother's cooking style- a little of this, a handful of that, fill to the line in my pot. I know that's frustrating for a lot of people but this is a very forgiving recipe so do what looks right to you when you make it.
This might not seem very lazy at first but when you do it you realize how easy it is. And if I think of this as easy it must be because I truly am a lazy cook. My pallet and my wallet keep me from eating out or buying convenience foods.
My Preferred Method:
I use a 5 Quart Stock Pot usually.
Ingredients-
2 Chicken Breasts (on the bone, thawed)- usually goes on sale for round $1 a pound every month.
6 cups water with chicken base added to make broth (I use whatever brands are on sale- Better than Bouillon, Orrington Farms Base & Broth Seasonings are my favorite)
Optional- salt water with sea salt, place peeled whole onion in water (yes- whole, not cut up. It's something my mother-in-law does with her mashed potatoes and adds tons of flavor so I do the same with my soup and cut it up after it's cooked at the end. No tears. I can also remove it if I have picky eaters who don't like onion texture.)
Boil chicken until cooked through.
Remove chicken (turn off burner, save broth) and remove from bone. Cut up into bite size pieces or shred depending on preference. Return to pot.
Season broth :
2 cloves garlic (I like mine sliced but you can chop or put in whole depending on flavor preference)
Fresh herbs if you have them (I put a handful of fresh basil, torn, when I have it)
OR 3 tsps. dried herbs (basil, oregano, and/or thyme)
OR 3 tsps. Italian Herb paste
Add:
1 cup orzo
1 cup (or more) carrots (I use 2-3 handfuls of baby carrots or almost a full pound of whole carrots, peeled and cut into large chunks)
If necessary, add more broth to above half way line in pot.
Cook: According to orzo package directions, usually 10 minutes.
Add:
2-3 cups vegetables cut into chucks. I use whatever I have in the house. My favorites include zucchini, yellow summer squash, green beans (fresh are best), bell peppers (I love using orange, yellow or red when they are on sale), celery, fresh spinach or portabella mushrooms. I have the kids cut up the veggies. The more veggies the better. Nice big. bite size chunks because these veggies are softer and get mushy if you cut them too small. Frozen and canned veggies work too but I buy whatever is on sale around $1 a pound in the produce center.
Note: if broth has cooked down then add more broth (water and chicken base) so the veggies are covered.
Cook: Additional 5-10 minutes until vegetables are preferred tenderness.
Serve with a hearty bread. I've used croutons also which is very tasty.
Note: As the soup sits the orzo will absorb the broth. This is GOOD! When there are leftovers (which isn't often) the consistency becomes heartier and more filling.
Serving Suggestion:
Serve over frozen cut leaf spinach. Cook separately, drain, season with sea salt and 1 tsp of herb paste and/or garlic. Makes it very hearty and satisfying but be sure to season the spinach or it becomes bland.
This makes a great meal to share with sick friends.
These four things are the impetus behind my recipe for Chicken Orzo soup. Soup is a pleasure but canned soup is expensive and not nearly as good as home made. I mentioned I'm lazy and cheap so when I cook it needs to be simple and affordable. There are ways to make this better (make your own broth from scratch for starters) but they require more work. There are ways to make this simpler (canned broth, rotisserie chicken or pre-cooked chicken) but they require more money. This soup is flexible and responds well to many substitutions. My recipes resemble a grandmother's cooking style- a little of this, a handful of that, fill to the line in my pot. I know that's frustrating for a lot of people but this is a very forgiving recipe so do what looks right to you when you make it.
This might not seem very lazy at first but when you do it you realize how easy it is. And if I think of this as easy it must be because I truly am a lazy cook. My pallet and my wallet keep me from eating out or buying convenience foods.
My Preferred Method:
I use a 5 Quart Stock Pot usually.
Ingredients-
2 Chicken Breasts (on the bone, thawed)- usually goes on sale for round $1 a pound every month.
6 cups water with chicken base added to make broth (I use whatever brands are on sale- Better than Bouillon, Orrington Farms Base & Broth Seasonings are my favorite)
Optional- salt water with sea salt, place peeled whole onion in water (yes- whole, not cut up. It's something my mother-in-law does with her mashed potatoes and adds tons of flavor so I do the same with my soup and cut it up after it's cooked at the end. No tears. I can also remove it if I have picky eaters who don't like onion texture.)
Boil chicken until cooked through.
Remove chicken (turn off burner, save broth) and remove from bone. Cut up into bite size pieces or shred depending on preference. Return to pot.
Season broth :
2 cloves garlic (I like mine sliced but you can chop or put in whole depending on flavor preference)
Fresh herbs if you have them (I put a handful of fresh basil, torn, when I have it)
OR 3 tsps. dried herbs (basil, oregano, and/or thyme)
OR 3 tsps. Italian Herb paste
Add:
1 cup orzo
1 cup (or more) carrots (I use 2-3 handfuls of baby carrots or almost a full pound of whole carrots, peeled and cut into large chunks)
If necessary, add more broth to above half way line in pot.
Cook: According to orzo package directions, usually 10 minutes.
Add:
2-3 cups vegetables cut into chucks. I use whatever I have in the house. My favorites include zucchini, yellow summer squash, green beans (fresh are best), bell peppers (I love using orange, yellow or red when they are on sale), celery, fresh spinach or portabella mushrooms. I have the kids cut up the veggies. The more veggies the better. Nice big. bite size chunks because these veggies are softer and get mushy if you cut them too small. Frozen and canned veggies work too but I buy whatever is on sale around $1 a pound in the produce center.
Note: if broth has cooked down then add more broth (water and chicken base) so the veggies are covered.
Cook: Additional 5-10 minutes until vegetables are preferred tenderness.
Serve with a hearty bread. I've used croutons also which is very tasty.
Note: As the soup sits the orzo will absorb the broth. This is GOOD! When there are leftovers (which isn't often) the consistency becomes heartier and more filling.
Serving Suggestion:
Serve over frozen cut leaf spinach. Cook separately, drain, season with sea salt and 1 tsp of herb paste and/or garlic. Makes it very hearty and satisfying but be sure to season the spinach or it becomes bland.
This makes a great meal to share with sick friends.
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