Instilling the Fear of the Lord

For all you parents out there, I am sure the discipline of your children has caused many conversations with your spouse and also many hours of study and seeking the Lord on how to best help your children grow and mature in the admonition of the Lord.

Having a child who is 2 1/2 is certainly a new experience for us (this being our firstborn), but with each new age and stage we have encountered various heart attitudes that we have had to deal with and try to be godly as well as instructive to our little sinner.

Jeremiah's latest is lying and also pushing the limits with obedience (yeah, nothing new right? Only the exhibition of it). He is lying about not pooping in his diaper even when he is straining and pushing it right then. The one aspect of his 2 1/2 year old brain that is stretching Jeremy and I, though, is that when we ask him to do something we are training him that he has one time to obey and then comes discipline. But when we ask him to say "Yes, Mama" or "Yes, Daddy" he says it with an attitude and then adds "I did it!" (also with a rebellious attitude). We are constantly having to make him resay or redo whatever it was that we asked him first... but he counters with "I did it!" and we end up arguing over whether or not what he did was acceptable.

Needless to say, this is tiring and irritating for us (the parents) and is also, I'm sure, confusing and a struggle for Jeremiah as well. Some of it, I would guess, is Jeremiah figuring out what is acceptable and what isn't (for instance, if Daddy tells him to stand up while talking to Daddy, Jeremiah will stand on one leg and say "Is this standing?")... but the whole point is to have a respectful child who understands the importance of obeying because God says so... and also more than just saying "You disobeyed Mama and Daddy" it is more important to stress his sin that that he "Disobeyed God."

It is a major ordeal trying to figure out how all this talking and concepts fits into the discipline process. We, ultimately, are not looking for behavior modification (although, good behavior is much desired) but a child who desires to obey God and respects his parents as a result.

Much prayer and much consistency is needed... also encouragement. If any of you experienced parents have suggestions or admonition, I'd love to hear it!

Library Day

Our library is really good about having activities for each age group. This year, Jeremiah has been able to attend storytime pretty faithfully and he really enjoys it.

Last Tuesday, the library had a special Thanksgiving storytime (all about turkeys, instead of being thankful) and the librarian had special crafts to go along with it.

One of the crafts, since that is all I had the energy for, was to make a turkey hat. It was very creative and detailed. Jeremiah wanted to have a hat, so we made it... but having a two-year-old attention span, we only got as far as the turkey feathers. So, we call it a "feather" hat.

Jeremiah thought it was so groovy, he insisted his little brother get to have one, too.

Jonah Mark

We are pleased to announce that Jonah Mark has finally joined us.

He was born 11/16/09 at 11:11 pm. He was 8 pounds 8 ounces and 20 1/2 inches long.

Here is my newest cutie!

When I posted my last entry, I was in true labor... I just didn't realize it. Since it was rather sporadic (and, no, Ivana, I didn't feel like pooping or have diarrhea), I nearly didn't make the calls to get to the hospital. I was concerned with being embarassed if it was only a false alarm. Thankfully, God forced me to have a change of heart and made all the calls and I got to the hospital in time to find out I was dilating very quickly and the contractions were 1 1/2 to 2 minutes apart.

It was important that I leave for the hospital early enough because we live 45 minutes away. Jonah arrived 6 hours later. I did get an epidural... and will continue to get them with any future children. They are painful to get in, but so worthwhile for being able to rest rather than "labor" through contractions and then have the energy for the pushing to come. I ended up pushing for 30 minutes. The entire experience this time around was so different than what I had with Jeremiah. It sounded like a baseball or football game. My doctor sounded like the announcer telling what was going on in real time... Jeremy was counting through the contractions and telling me when to breathe... and the nurse had her pompoms and was the cheering section. It was absolutely hilarious. The atmosphere in the room was happy.

Maybe later I will get into the story of Jeremiah's birth. Suffice it to say, it was more oppressive the first time and definitely not a happy feeling.

So thankful it is over and to be back home getting on with life. Jeremy is staying home the rest of the week and he is pampering me very sweetly.

Soon and very soon!

I am now four days past my due date with Jonah. I have had contractions since Saturday and they are beginning to feel a little stronger... even had some full belly pains in the last half-hour. Of course, I have had signs before; but we'll just have to wait and see.



This is my last week as a pregnant lady.





While loading this picture, I just had another doozy. We'll see you on the other side!

Crispy Garlic Bread

Makes 12 slices

12 tablespoons (1 1/2 sticks) unsalted butter, softened

4 garlic cloves, grated or minced

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

12 (1-inch) slices Italian bread

1. Make Paste.

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees.

Using fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

2. Toast Bread.

Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.

Lasagna

Today, my husband Jeremy turned 34. Since he was raised by a half-Italian mother, he has begged and pleaded for me to make him some of his favorite dishes that his mother would make like manicotti and lasagna and spaghetti and meatballs. I have always refused to use his mother's recipes because I would inevitably hear the complaint, "It doesn't taste the same." So, if he wants his mother's recipes, he cooks or bakes it (as he does with her Chocolate Chip Cookie recipe... and (surprise!) it never tastes the same way twice. But at least it's not MY fault!).

Well, I am finally making a lasagna for his birthday dinner... but not his mother's recipe. Something almost as good, though, based on the ingredients and how it is made. I just thought I would share it with you.

You can find it here. But for ease, I will spell it out for you.


Serves: 12


Ingredients
1 pound of sweet Italian sausage

1 pound of ground beef

1/2 cup of chopped onions

2 cloves of garlic chopped

1 (28 ounce) can of crushed tomatoes

2 (8 ounce) cans of tomato sauce

2 (6 ounce) cans of tomato paste

1/2 Cup of Water

2 tablespoons white sugar

1 teaspoon fennel seed

2 teaspoons fresh Basil leaves, chopped

4 tablespoons fresh Italian parsley, chopped

1 teaspoon salt

1 teaspoon Italian

/2 teaspoon ground pepper

23 ounces of ricotta cheese

1/2 teaspoon fresh grated nutmeg

1 egg

1 pound shredded mozzarella cheese

1 cup grated Parmesan cheese

12 lasagna noodles

Start with the following in a pot:
1 pound of sweet Italian sausage, 1 pound of ground beef, 1/2 cup of chopped onions, 2 cloves of garlic chopped.

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. Drain grease, or not, your choice.

Add the following:
1 (28 ounce) can of crushed tomatoes, 2 (8 ounce) cans of tomato sauce, 2 (6 ounce) cans of tomato paste, 1/2 cup of water.

Gently stir this into the cooking meat.

Add the following:
2 tablespoons white sugar, 1 teaspoon fennel seed, 2 teaspoons fresh Basil leaves chopped, 2 tablespoons fresh Italian parsley chopped, 1 teaspoon salt, 1 teaspoon Italian Seasoning, 1/2 teaspoon ground pepper.

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time, but not mandatory. If you don’t have time it will still be great after one hour of simmering.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap (or cold water, if you have "instant" noodles... cold water helps them cook evenly) water for 15 minutes.

While the noodles are soaking you can make the cheese filling.


Put the following in a mixing bowl:
23 ounces of ricotta cheese, 1/2 teaspoon fresh grated nutmeg.

Grate fresh nutmeg over the Ricotta cheese.

Add the following:
1 egg, 2 tablespoons fresh Italian parsley chopped.

Mix these ingredients together with a spoon

Now we start building the lasagna layers.
Use a 9×13 inch baking pan. Spread 2 Cups of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath. Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.

Sprinkle half of the Parmesan cheese over the mozzarella layer.

Spread 2 cups of meat sauce over the cheese layer.

Lay down the next layer of noodles.

Spread the remaining ricotta mixture over noodles.

Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.

Put the last layer of meat sauce on the cheeses.

Sprinkle the remaining cheese on top.

Cover with foil. Bake in preheated oven at 350 F for 25 minutes. Remove foil and bake uncovered for another 25 minutes.


Remove from oven and allow to cool for approximately 15 minutes.

Week 39

Today's doctor visit was very informative. I got checked and found that the dilation has progressed, but Jonah is still not "engaged"... he's still a floater. Next Thursday is the official due date and if nothing has happened by then, my doctor suggested making an appointment to get induced a week after the due date (so, November 19 would be the inducement date if things don't go naturally).

I really hope Jonah decides to get things going before then because we have Thanksgiving plans and a dinner at the church on November 21 where I have committed to making two pies. It would not be very polite if I backed out at the last second.

Jeremy is hoping Jonah will arrive by his birthdate... November 10. We'll just have to wait and see.

The good news is that Jonah is placed properly.. head down, butt up. Yea for small miracles. We'll keep you updated.

Apple Crisp

--Update 11/3/09... 2 a.m. --

I snacked a little bit on the apple crisp, since we didn't get around to eating dessert after supper.... it's not bad. I actually like the taste. Next time, I will probably add some extra spices (like ginger). I think it will add a little something special.

I found this recipe while looking for something to make with a bag of apples that were given to us... I made it just this morning and it smells heavenly, so I thought I'd share it. Obviously, a recipe for two wouldn't work for my family, so I doubled it. Let me know how it turns out for you, if you double or triple the recipe for yourself.


Cook Time: 30 minutes

Serves 2

Ingredients:
2 cups peeled, cored, and sliced apples
1/2 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 cup oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons soft butter


I also added about 1 cup of chopped pecans (since I had some leftover from another project)... purely optional.

Preparation:
Directions for apple crisp Place apples in a buttered 9x5x3-inch loaf pan. Combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. Mix until crumbly; sprinkle over apples. Bake at 350° for about 30 minutes, or until apples are tender and topping is nicely browned. Serve warm with ice cream or whipped topping.