Treat Me Like A Child, Please!

Treat Me Like A Child, Please

When I was in elementary school I had a love / hate relationship with the summer months. I loved that school was out. I hated that I now couldn’t see my friends every day. I loved the warms sunshine, camping, bomb fires and s’mores. I hated the boredom, loneliness and being hot. To this day my family does not have air conditioning of any kind, not even a window unit. (My dad claims Lake Superior is the only air conditioner needed on the North Shore.) I know we drove my mother crazy hanging around the house all day. She started to sound like a broken record. (I realized that I now sound exactly the same.) But I also started thinking how wise it would be if I listened to the advice I was giving my children.

Go Outside and Play.

When was the last time I actually “played” outside? I don’t mean weeding the garden, planting flower beds, feeding the animals or anything of the kind. I mean just play. I should just pick up a ball and throw it around. Or sit in the grass and build something out of sticks. Maybe even make a mud pie. (Now that might be fun!)

Take a nap.

Yes Yes please may I take a nap. Preferably in a hammock or the sky chair in the back yard. I fought naps tooth and nail when I was young. My mom would have us “rest” right after our lunch of grilled cheese and Campbell’s soup. I could drag that meal on forever just to avoid giving in and taking a nap. Now I think I would actually pay for the chance at a nice afternoon nap.

Read a Book.

In the 70’s (Or the days of the dinosaurs as my children like to refer to my childhood.) we obviously did not have laptops, Kindles, iPods or iPads. There was nothing better than curling up under a birch tree with a good book. This is one order I took from my mom on a regular basis. I loved to read. In the summer the bookmobile would make a stop in Schroeder and we would go in the front and browse all the way to the back finding two or three books to read. I can honestly say this was and still is one of my favorite pass times though I just don’t remember the last time someone actually told me to pick up a book and read. Now it’s a guilty pleasure. I know that I and several of my friends try to squeeze in a chapter or two between laundry loads.

It’s Bath Night!

This was the worst! Sunday night was bath night in our house. We had to try to get in, out, dried and dressed before Wild Kingdom and the Wonderful World of Disney. Until I was six we had no running water or indoor plumbing so it wasn’t as easy as you might think. (Did I mention my mother is a saint?) I now truly enjoy an evening when I have time for a long bath. The hotter the better.

So I tell my children, you be the parent and I’ll be the child. I will act on each piece of advice with great enthusiasm! I think I would be the best behaved child ever as I played, read, napped and bathed my way right through the summer months. Peace, Sandy

It is a happy talent to know how to play.

Ralph Waldo Emerson

When summer is giving you lemons, make lemon pie, lemon bars or lemon cake!
Lemon Meringue Pie
Ingredients
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Lemon Bars

Ingredients
• CRUST
• 1 cup all-purpose flour
• 1/3 cup butter, softened
• 1/4 cup confectioners' sugar
• TOPPING
• 1 cup sugar
• 2 eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• confectioners' sugar
Directions
1. Combine the flour, butter and confectioners' sugar; pat into an 8-in. square baking pan. Bake at 375 degrees F for 15 minutes.
2. Meanwhile, in a large mixing bowl, combine sugar, eggs, flour, lemon juice, extract, baking powder and salt in a mixing bowl. Mix until frothy; pour over crust.
3. Bake for 18 to 22 minutes or until light golden brown. Dust with confectioners' sugar.

Lemon Cake

Ingredients
• 1 (18.25 ounce) package yellow cake mix
• 1 (3 ounce) package lemon flavored gelatin
• 3/4 cup vegetable oil
• 4 eggs
• 3/4 cup water
• 1/4 teaspoon lemon extract
• 1 cup confectioners' sugar
• 4 tablespoons lemon juice
Directions
1. Combine gelatin mix and cake mix. Mix well.
2. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
3. Bake according to instructions on back of cake box.
4. To Make Frosting: Combine confectioners' sugar and lemon juice.
5. When cake is done, and while still hot, ice with frosting.

Every Thing You Need To Know About "The One"

Top Photo: Stephen and Heather Holthaus - Married May 28, 2010 Decorah Fish Hatchery

Bottom Photo: Mike and Sandy Holthaus - Brugge Belgium 1995

Everything you need to know about “The One”.

My favorite brother in law proposed to his sweet girlfriend on St. Patrick’s Day in Ely. (It wasn’t a matter of green beer goggles as apparently there are not many Irish in the town of Ely and my brother in law is quite German.) He planned the moment with a bottle of champagne on the shoreline and the perfect view of the lake. So romantic! I have been friends and roommates with him for many, many years so I was very excited to see him so happy and comfortable with his decision to marry “the one”. He just knew. I, on the other hand, had an evaluation process when I chose Michael…..three little words….backpack through Europe. Seriously, if you are even considering marriage, plan a trip abroad and you will learn everything you need to know about a life-partner.

Case and point:

One: Does he pack light? I’m not just talking luggage. Is he a hoarder and collector of all your faults and mistakes? Does he save laundry list of every mis-step you have ever made to bring up a parties of mixed company or does he let it go and consider your quirky traits be part of your charm? Light packers are more fun on trips, especially the very long trip of marriage.

Two: Does he use a map? I feel if a man is willing to use the God given resources provided, for example, a map, to navigate his way through the streets of Paris, Amsterdam, Berlin, and Salzburg (just to name a few) then he is the kind of guy who is willing to help guide his family through job changes, household moves, the education system , and the blessed healthcare bill. My friend, ignorance is not bliss, especially in a marriage.

Three: Is he willing to try new and foreign foods? This is a big one as I sometimes try new recipes that may lean to the unusual. Though I have toned it down a bit and removed the roasted garlic maker from the cupboard, I still do not make fried chicken as well as his mothers, nor am I able to make his grandmother’s famous graham cracker dessert. My husband is will to eat almost anything to stave off hunger and this my friend is a very lovable trait.

Four: Does he try to speak the language? Contrary to popular belief, not everyone in Europe speaks “some” English and even those who do it can be scattered and hard to understand….like me when I am frazzled and trying to make a point. Is he willing to take the time, and sometimes use a translation dictionary, to fully understand the situation before throwing up his hands in frustration? Trust me you want someone who is willing to understand the complicated dialog we women sometimes use to make our point. To some it all sounds like French.

And finally Five: Is he willing to share the load? Literally. When you find the perfect lead crystal bowls at a little shop in Prague does he offer to put a few in his backpack to help you avoid a hernia? (Knowing full well he will be carrying around an extra 20 pounds for the next three weeks and risking a through frisking at customs.) If so he, as a husband, will be willing to help unload the groceries, move furniture around the living room just because you need a change and sling hay bales to feed a horse he will never ride. He is truly the guy for me! Peace, Sandy Welcome to the family Heather Holthaus!

“Choose your life's mate carefully. From this one decision will come 90 % of all your happiness or 90 % of your misery.” H. Jackson Brown, Jr.







These three macaroni and cheese recipes will get you through the first years of wedded bliss and beyond.

Mac and Cheese Bake

Ingredients
• 1 (16 ounce) package uncooked pasta shells
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (16 ounce) package shredded Cheddar cheese
• 4 ounces soda crackers, crushed
Directions
Preheat the oven to 350 degrees. Lightly grease a large casserole dish.
Bring a large pot of lightly salted water to a boil. Stir in shell pasta and cook 12 minutes, or until tender but still firm. Drain, and transfer to a large bowl.
Mix cream of mushroom soup, Cheddar cheese, with the pasta. Pour into the prepared casserole dish. Top with crushed crackers.
Cover dish, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until cheese is bubbly and crackers are lightly browned.

Mac, Cheese and Peas

Ingredients
• 2 (10.75 ounce) cans Campbell's® Condensed Cheddar Cheese Soup
• 1 and one half cups milk
• 2 tablespoons Dijon-style mustard
• 1 and one half cups frozen peas
• 3 cups elbow pasta, cooked and drained
• One fourths cup water
• 2 tablespoons butter, melted
• 4 cups Corn Bread Stuffing
Directions
Stir the soup, milk, mustard, peas and pasta in a 3-quart shallow baking dish.
Stir the water and butter in a large bowl. Add the stuffing and mix lightly to coat. Sprinkle the stuffing over the pasta mixture.
Bake at 400 degrees F. for 30 minutes or until it's hot and bubbling.












Tuna Mac and Cheese

Ingredients
• 1 cup uncooked egg noodles
• 2 and one half cups sharp Cheddar cheese, shredded
• One fourths cup milk
• One fourth cup butter
• One third cup cottage cheese
• 2 tablespoons sour cream
• 1 (12 ounce) can tuna, drained
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a saucepan over medium heat, combine cheddar cheese, milk, butter, cottage cheese, and sour cream; stir until melted.
Pour cooked noodles into the cheese mixture and stir until well mixed. Stir in canned tuna; heat thoroughly.

Baby You're A Character

Zoe and Bella (though not named after Bella Swan.)

Baby, You’re A Character!

The love of reading started for me really early, probably by the second grade. Until now I hadn’t realized the effect all this reading had on my life even, if possibly, some of it was subliminal. After close evaluation it would appear that all of my children have names from characters in some of my favorite books. This realization came to me with the recent death of J.D. Salinger. I knew from the beginning that my daughter, Zoë was named from his book Franny and Zooey. Although not my favorite Salinger book, I liked the name Zooey from the first time I read the title. I preferred the spelling Zoë though as I thought Zooey would be accidently pronounce Zoo-ie (Like a zoo.) and I thought the simpler spelling with oomlouts (two dots over the “e”) looked nicer. My favorite Salinger book really is his most famous “The Catcher In The Rye”. (Zoë was this close to being named Phoebe until my mother objected.) I had not heard of this book until I was about 13, visiting my grandparents in Washington State. While riding on a ferry boat on our way to visit the Puget Sound a girl was laying on the deck laughing hysterically at the book she was reading. I thought…I have got to read that book so I took a peek at the title. I too laughed out loud when I read the story. It’s a good book to re-read every few years because I think the story changes with your age and point of view.
My very favorite books at Birch Grove Elementary School were written by Gertrude Chandler Warner. I wanted to BE a boxcar child. I wanted to live in the woods and make scrambled eggs over an open fire and solve mysteries with my clever mind. These books are the best and not until a few days ago did I remember that one of the boys was named “Benny”. Could this have led to the naming of my youngest son Ben??? It’s certainly possible. The adventures of Henry, Jessie, Violet and Benny gave me hours and hours of entertainment as a child. I own the copies of all these books from the elementary library. Some of the books still have the original library cards in them. My name Sandy A. is scrawled on the checked out by line from way back in 1973.
So now I bet you’re wondering which books inspired the name for my fun loving son, named Jack??? For this I really had to think….I knew there was a character named Jack somewhere, somehow in all of the hundreds of books I read as a child. Then it came to me…Laura Ingalls Wilder! The Little House Books! These were really fun to read. I especially liked Little House In The Big woods because they made maple syrup just like we did when I was young. Cooking the sap over an open wood fire outside in the yard. Trust me there is nothing better than homemade maple syrup. Did you know it takes over 40 gallons of maple tree sap to make ONE gallon of syrup??? That’s a whole lot of sap. Anyway, can you place the character Jack in the Little House books? He was their beloved dog! Great names have to come from somewhere and I guess I must love dogs as we now have five. Peace, a good book and delicious cooking to you! Sandy

Show me the books he loves and I shall know the man
far better than through mortal friends.
~ Dawn Adams ~

SWEDISH “CATCHER IN THE RYE” COOKIES

1 cup rye flour
1 cup all purpose flour
One half teaspoon salt
One half cup cream cheese, room temperature
One half cup butter, room temperature
One half cup sugar
large grain sugar (for sprinkling)
powdered sugar (for snow)
Line a couple baking sheets with parchment paper.
In a medium-sized bowl combine the flours and salt. Set aside. In an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter and do the same, mixing until the two are well combined. Beat in the sugar and mix until well incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. The dough should no longer be dusty looking. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator.
Heat your oven to 350F degrees, and arrange the racks in the top and bottom thirds. When you are ready to roll out your cookies do so on a lightly floured work surface. Roll the dough out to 1/4-inch thickness, and cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar. Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges - avoid over-baking or they will come out on the dry side. Allow to cool, and dust cookies with a bit of powdered sugar.

PERFECT “BOXCAR” SCRAMBLED EGGS

Making the perfect scrambled eggs isn't difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. And fluffier is better!

Overcooking is a common problem with scrambled eggs. The perfect scrambled eggs should be soft and just a little bit moist. Eggs should be cooked in a nonstick sauté pan. Use a heat-resistant rubber spatula.
Ingredients:
• 8 eggs
• One half cup whole milk
• 2 Tbsp whole butter
• Salt and pepper, to taste
Preparation:
1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
3. Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
6. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible.
7. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.
Serves 4.

“LITTLE HOUSE” MAPLE SYRUP CANDY

INGREDIENTS:
2 cups real maple syrup
DIRECTIONS:
1. Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.
2. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that the syrup doesn’t boil over - once maple syrup finally decides to boil, it really boils. The boiling action is mesmerizing; the syrup’s dark earthy color in such constant motion reminds us that the earth itself is constantly moving and changing, even when it appears to remain the same.
3. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110F.
4. Now it’s time to beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. (It can help to sing when you do this.) You are making a transformation take place: As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.
5. Form into patties on a baking sheet and allow to cool completely.