Homeschool Wednesday


'A' has taken to designing "fabric" using plain white paper and pencils or markers. She sells it in her fabric store to anyone who will stop by. Some of her designs are full pictures with scenery, and some are prints and patterns.

She decided to do all of this because, you know, back in Laura's and Mary's day, someone would have printed the fabric and sold it in a store. And she's just like them.



Monday Meal Planning: Vows and Promises to Myself


Blueberry season is here, my favorite time of year. My mother was here for the weekend and we picked almost 10 pounds at a local farm. Today I'll be making the blueberry-basil jam I tried last year for the first time.

This is also the time of year when I start feeling swamped with produce, so I set down a few rules to follow as I plan out meals.

Jillian's Rules for Summer Meal Planning

* Basil makes great pesto. Make a lot of it, then freeze it. Use pesto as a main ingredient in summer dishes no more than once a week, preferably less. Save it for the winter, when that fresh taste is not only welcomed, but greatly needed. Use fresh summer basil to accent the other flavors in a dish.

* There are so many types of produce available in the summer. Make tried and true favorites a few nights a week, and experiment with new recipes the rest of the time.

* Don't let vegetables go to waste. Turn extra veggies into veggie burgers or pizza toppings, or cook, puree and freeze them for use in muffins or sauces in the winter. (I like to do this with summer squash and beets)

* Experiment with new salad recipes.

Now onto meal planning for the week. I've got:

Beets
Beet Greens
Turnips
Lettuce
Pac Choi
Red Potatoes
Swiss Chard
Kohlrabi
Garlic Scapes
Cucumbers
Purslane

Recipes I'll try:

A Middle Eastern menu, including Liz's Garlic Scape Tzatsiki, pita bread, Israeli couscous, chickpeas and purslane.

Sarah's White Pizza, using turnips and swiss chard or beet greens, with a Pac Choi salad on the side.

Frittata with swiss chard and red potatoes.

The Egg Challenge Muffin Recipe

Interested in hearing more about the Egg Challenge Muffin Recipe? Head over to From Scratch Club and read my post.

Food Allergies: Baked Egg Challenge


:: The beach at my father's home. We spent the weekend playing in the waves before our trip to Children's Hospital Boston. ::

Our food allergy family had a big day today! We woke up bright and early and took 'A' to Children's Hospital in Boston for a baked egg challenge. We hoped she would pass it, but prepared ourselves for failure, and are so pleased to say that she passed with flying colors.

What's a baked egg challenge and why would you do it? Here's a quick and simple explanation. People who are allergic to eggs are allergic to some of the egg proteins. When eggs are baked at 350 degrees F or higher for 30 minutes, all but one of the allergenic proteins are denatured. They change form and no longer cause an allergic reaction. The one protein that is not denatured is called the ovomucoid. Not everyone who is allergic to eggs is allergic to the ovomucoid, and they can eat baked goods that contain eggs. Research has shown that if people who are allergic to eggs can eat muffins or cakes with baked egg, and eat these foods on a regular basis, they will outgrow their egg allergy sooner rather than later.

'A's bloodwork shows that she is only slightly allergic to the ovomucoid. Her doctor at Children's Hospital wanted her to come in for a baked egg challenge. "Sure!" we said enthusiastically. After all, her chances of passing it were decent, and if she did pass, the future would be positive. The egg challenge sounded like a good idea.

It was a good idea until the date neared and reality sank in. Doing the challenge could show us that 'A' is able to tolerate baked eggs and it would give us the most concrete hope we've had yet that she'll outgrow her allergy. On the other hand if she failed it, we would leave there with another defeat under our belts, with further proof that visits to the allergist resulted in bad news. It wouldn't be a crushing blow, but it would have a negative emotional effect. We're looking for hope at this point.

Here is what happened. We arrived by 8 am. 'A' was weighed, her temperature and blood pressure taken, and she was then examined by her nurse, Janet. Janet was great. 'A' and I were both a little nervous. As hard as I tried, I couldn't keep it all bottled up. I knew 'A' was nervous because she became a little beligerent with the nurse who took her vital signs and ignored Janet when they first met. She was not going to let Janet know that she was there to eat a muffin or two! Janet told me that her strategy is to take a light-hearted approach to the whole experience so as not to alarm the children. I liked that. She did a very good job of relaxing us.

Janet looked at 'A's skin to see how sensitive she is and make note of any existing hives. Then came the muffin! She first ate a quarter of one muffin. She was hungry because I hadn't let her eat breakfast, and ate the quarter of a muffin in a bite and a half. Janet checked her out right away. No breathing issues, no hives around her mouth or on her belly and arms, no tingles on her tongue or stomach aches. After 15 minutes, 'A' ate a half of a muffin. Again Janet checked her out and she had absolutely no reaction. 30 minutes later, the last portion of muffin was served: a muffin and a quarter. If you're counting, this makes two whole muffins all together. She started out hungry, ended up with a full belly, and had no reaction throughout the whole session. Amazing. Just amazing!

What now? We were sent home with the remainder of the batch of muffins. She is to eat one and a quarter a day for the next three days. If she has no reaction during this time, she's free (and encouraged) to eat any baked good I make on a regular basis. Again, eggs have to be baked for 30 minutes at 350 degrees. Wow! Cakes and cupcakes made with eggs have such a different texture and crumb when they're baked with eggs - it's better, as far as I'm concerned. I'm so excited for 'A'. Next year, when she undergoes annual skin and RAST testing, we'll see if her numbers have improved, and determine if she's ready for a different type of egg challenge at that point.

It's been a big day, a wonderfully big day!

About Me

My name is Jillian. I started this blog as a way to experiment with my camera and it's a become a nice little spot where I enjoy spending time. I'm a mother to 6 and 4 year old daughters, wife to a cool computer guy, and mama to a cuddly cat. We enjoy eating local, organic food; managing several food allergies; homeschooling with love; spending time in nature; and we love to take time each day to be creative. You can also find me over at From Scratch Club from time to time. Welcome!