Category: fab faves
Thursday, August 28
Earlier this summer I received an email from Tillamook, inviting me to visit the Tillamook cheese factory in Oregon as well as see one of their dairy farms. After a little “please pretty please can I ditch our family for three days” begging with Nate, I promptly emailed Tillamook and said YES to the invitation. We love Tillamook around our house. From the time I was a wee thing my mom taught me that Tillamook cheese was the best. Not only do I think their products are great, but I always love getting a peek into food production, so I couldn’t wait for this trip.
Two weeks ago I flew to Portland, OR, where I arrived at what appeared to be the set for Portlandia. Oh, wait, it was just Portland. Portland IS Portlandia, in case you were wondering. I loved Portland and had a wonderful afternoon exploring and eating my way around town. A delicious lunch at Tasty n Alder, dessert at Voodoo Doughnut, and a large portion of my very short time spent at Powell’s Books, which is now on the list of my most favorite places on the planet, made for a pretty perfect day.
Let’s get down to the business at hand, shall we? Cheese! I have so much to share about Tillamook it’s almost overwhelming, so I’m going to let my pictures from the trip guide me through this post.
We headed west from Portland to Tillamook, OR. The drive was unbelievably picturesque and you can’t miss the factory once you reach town. There I am in front of the GIANT Tillamook sign with Stephanie from 52 Kitchen Adventures…she is wonderful, btw.
We of course were given a tour of the factory. Anyone can visit the factory for tours and to shop in the store, so if you’re ever in the area be sure to stop in! We also had a chance to go behind the scenes and see where the cheese is aged and stored. The facilities are quite impressive.
Have you ever noticed a boat on the Tillamook logo? Well, there it is! The ship Morning Star was used in the early days to deliver cheese up and down the coast. Obviously it’s a little landlocked now but it is just as beautiful as ever.
Part of our tour was lead by Dale Baumgartner, Tillamook Head Cheesemaker (a.k.a. the Head Cheese…that joke is irresistible). Dale has been working for Tillamook for for over 40 years and he knows his cheese. It was fascinating learning how the cheese is made today, but maybe even more interesting hearing about his early years at Tillamook. I always love talking with people who truly love their work and are such experts at what they do. It’s inspiring to me and something, quite honestly, I can’t imagine.
Want some fun cheesemaking facts? Here you go! (I stole these from the signs on the tour.)
- Each of the eight stainless steel cheese vats holds approximately 53,500 pounds of fresh milk. On average each vat makes three batches of cheese per day.
- It takes 10 pounds (1.16 gallons) of milk to make 1 pound of Tillamook cheese.
- More then 1.7 million pounds of milk arrive at the plant each day. Approximately 167,000 pounds of cheese are made each day.
In addition to learning all about how the cheese is made, we also spent part of our day with Jill Allen, Manager of Product Quality. Jill leads the sensory team, which spends all day every day tasting every single batch of everything that is made at the plant, from butter to yogurt to cheese to ice cream to sour cream. Jill was equally as fascinating to listen to, plus she let us taste all kinds of delicious things. And, in case you are wondering, her team expectorates everything they taste so that their tastebuds are as ready to go on the first bite as they are on the last. Bottom line, after everything we learned about sensory, I would absolutely not want to be on that team! I’m glad other people are up for the job!
During our session with Jill, we taste tested Tillamook products alongside leading competitors. You can even tell from this crappy indoor photo how different Tillamook’s cheddar is compared to other brands – the difference was night and day! Many factors play into this, from the quality of the milk to the water content or the cheese to the smaller blocks of cheese that are made. Great care is taken at every step in the process, making for a higher quality final product.
I think one of my favorite things we tasted that day were the cheddar cheese curds. The curds is what the cheese looks like before it’s compressed naturally into blocks. Sadly you can only buy the curds at the Tillamook factory store, which was, by the way, awesome.
That evening we drove west, where we had a view of the amazing Oregon coast.
We stayed at the Inn at Cape Kiwanda, where my hotel room looked out on this:
I didn’t want to leave. But they made me, which wasn’t too hard since they gave me cute yellow boots and told me I could go look at cute baby cows. Sold!
Before we flew home, we spent the morning at one of the Tillamook dairy farms, owned by Ryan and Wendy. Tillamook is a cooperative, so the farmers all have a stake in the business. There are less than 150 farms in the co-op and they are all within a fairly short distance of the plant. And, from what we witnessed, the cows on those farms are living good lives as Tillamook employees.
Here’s the deal. We did not hear one “MOO” the entire time we were on the tour. Wendy said that cows only “moo” when they are discontent or warning other cows about something, so if they’re quiet, it pretty much means they’re happy and content.
Wendy and Ryan were gracious hosts and taught us all kinds of interesting things about being dairy farmers. I think what struck us most is how much work it is and how tied they are to the farm. It’s really hard for them to ever get away and I think they said it’s been 2 years since their last vacation. Heavens. And Ryan is up before 3:00 AM every day. I can’t even imagine.
They explained that it costs more to make high-quality milk but that Tillamook incentivizes the farmers to make high-quality milk, so it’s worth it. It is amazing how much goes into the process of milking cows twice a day. This particular farm has around 400 cattle and it costs $7/day/cow just for feed. Ryan is a 4th-generation dairy farmer, so he knows what he’s doing. He and Wendy were both incredibly relaxed and happy.
Needless to say I had a fabulous time, surrounded by wonderful people, delicious food and cute cows! I learned a lot and am so appreciative that I was able to be a part of the trip. Also, we had the chance to taste a new Tillabar flavor that is coming out next year and it is AMAZING. I’m not allowed to tell you what it is, but I’ll be sure to let you know when it hits stores!
Thank you, Tillamook!
Tuesday, August 12
About six months ago I needed to order some parchment paper sheets from King Arthur and then proceeded to get totally sucked in and bought way more stuff than I was planning on (like the tulip baking cups). I had been wanting a bread box, mostly for when I make homemade bread. I had done some research but hadn’t found anything that I thought would work well.
Then I noticed this expandable bread keeper on the King Arthur site. It caught my eye for two reasons. First, it’s expandable. Second, it had an air vent. The biggest complaint I found with other bread boxes was that bread would go moldy. The vent seemed like the answer.
So, I bought the expandable bread keeper, got it in the mail, and then stuck it in a cupboard and forgot about it. Like, my-friend-Debbie-texted-me-one-day-and-asked-if-I-had-a-bread-box-and-I-told-her-no forgot about it. When we got home from vacation this summer, I stumbled on the bread box, broke it out and started using it. AND I LOVE IT.
The vent works great and has two settings, depending on how humid your climate is or if your bread is warm. I love that it can expand to different sized loaves, and it’s really tall so you can fit a lot in there. And there is also a little mini bread board inside, making it really easy to slice off the bread you need and then put it away.
This bread keeper is great for homemade bread but I do also use it for breads we buy at the store that come in paper bags (like fresh French and Italian breads). I’m using less plastic bags AND the bread keeps better. We even stored leftover muffins in there and it worked great – since the bread keeper is so tall, I just stacked two layers of muffins inside.
I had a loaf of crusty bread go moldy the other day, but it had been in there for a whole week, so, you know, obviously it went moldy. And it actually stayed UN-moldy much longer than when it’s in a plastic bag.
So, there you have it. I love my expandable bread keeper and I’ll never forget its existence ever again! If you’re in the market for a bread box, I know it’s not as cute as some of the metal retro ones out there, but I think the function on this far exceeds the need for a glamorous bread box. Just sayin’.
Anyone have any bread box advice? Do you have on you love? Tell us about it!
Posted by Jane Maynard at 9:48 am 5 Comments
Categories: fab faves, Kitchen Tips, the goods Tags: bread box, bread keeper, expandable bread keeper, king arthur flour, kitchen equipment, kitchen gadgets, kitchen tips |
Friday, August 8
Before I get to food links, I have two things to share with you that I’m loving.
First off, I started wearing Birks. As in Birkenstocks, specifically the Gizeh sandals. I received them as a gift last fall at a Ladies’ Home Journal event but didn’t start wearing them, despite my sister-in-law Hannah who works in fashion in NYC telling me that people were totally wearing them again. Then I bought a standing desk and my feet started hurting from standing so much and then I pulled out the fancy new Birks and THEN I FELL IN LOVE. Just thought I should let you know. My feet never hurt when I wear these. Plus, they’re actually kinda cute.
Second, a new company started by a mom contacted me about trying out their product, the Kupp’. My kids are absolutely loving it! I love that they are made out of glass, given my goal to phase out plastic as much as possible from our lives, but the silicone sleeve makes them very kid-friendly. And my kids love having their very own cup to be responsible for. They basically haven’t used anything else for two weeks!
Here’s my post on Babble this week. My kids and I were supposed to try a Disney recipe out and report on how it went. The popsicles are made from non-fat, plain yogurt, bananas and blueberries with just a bit of honey. I honestly didn’t think my kids would like the popsicles that much, but I was so wrong. They loved them! This is a great recipe for kids:
And food fun on Cosmo:
- 15 Perfect Peach Recipes You Need to Try This Summer
- 15 Incredible Three-Ingredient Desserts
- 12 Unexpected Ways to Use Peanut Butter
- 10 Amazing Ice Cream Sandwiches You Must Try This Summer
As always, please share anything you like!
Tuesday, July 22
My parents recently moved to northern New Jersey, very close to the New York border. It is absolutely beautiful where they live, complete with rolling green hills as far as the eye can see. This is the third summer that we’ve visited them at their new home but the first summer that we made two really great discoveries – Dairy Swirl in Vernon, New Jersey and the little town of Warwick, New York.
First, let’s talk ice cream. Dairy Swirl is literally five minutes from my parents’ home but, for some reason, we never went until this year. And that is a crime because it is awesome. They serve homemade ice cream in all kinds of wonderful flavors that are creative but make total sense. You know, nothing crazy, just all completely wonderful combinations of ingredients. And just outside the shop there are these giant rocks embedded in the side of the hill that are perfect for sliding. The kids could have stayed there all day. If you’re ever in northern New Jersey near Vernon, be sure to stop in!
After you hit the Dairy Swirl, keep driving north about 30 minutes to the town of Warwick, NY. Again, I don’t know why we never ventured to Warwick before but I’m so glad that we did! The town is adorable, with lots of little shops and restaurants, a cute town green where they play live music on the weekends, farmstands and more. I can only imagine how beautiful it is in the fall when the leaves are aflame!
My dad and I spent a few hours in Warwick with all three kids, so we kept the visit simple: lunch, dessert and a visit to the local bookstore. After lunch at Eddie’s Roadhouse (the filet sliders were awesome, the ribeye steak was just okay according to my dad), we hopped over to Corbett’s Cookie Bar Kitchen, where we had a really fun chat with the owners. They’ve been open about a year and only serve cookie bars. I love talking to small business owners who are so passionate about what they do – I really admire them because I am too chicken to do anything like that! The carmelita was our favorite flavor – it was like taking a big bite out of the best cookie dough. And the Mexican brownie was my other favorite. One bar is enough for 2-3 people, by the way, so pace yourself!
After stuffing ourselves silly, we took the kids to Ye Olde Warwick Book Shoppe. This bookstore is tiny and like a maze of book shelves, which I love. The kids’ section is tucked in a back corner and the kids and I spent a lot of time back there. Basically, we loved it.
Quick side note: another 10 minutes north there is an even smaller town called Sugar Loaf that also has some really cute shops, where you can buy things like handmade candles and soaps.
So, this fall when you east coasters are wondering where you should take a drive to enjoy the leaves, head over to the Warwick Valley. You can’t go wrong! (For that matter it was perfectly fun in the summer, too!)
Sunday, July 20
Hello! We are home from vacation and I am getting back into the cooking groove! After such a long break I am actually really looking forward to it.
Before we get to this week’s dinner plans, I need to tell you about the dinner that Nate and I had last night. Today is our 15th wedding anniversary (TIME FLIES! Happy anniversary, Nate!). Last night Veladora at the Rancho Valencia hotel in Rancho Santa Fe hosted us for dinner to celebrate. There are no words for how wonderful our evening was, but I’m going to give it a try! (Seriously, in the time it took for us to drive off the hotel property we must have said, “That dinner was awesome!” twenty times.) First of all, the food. Ahhh, the food. Nate ordered prime rib cap and I was treated to scallops. Both dishes were unreal. The rib cap was a beautiful cut of meat cooked to perfection, and my scallops were paired with three different corn sides that complemented the scallops beautifully. All of the food we had was wonderful, right down to the 18-year old balsamic vinegar for dipping the focaccia. Chef Matt came out to meet us at the end of our meal and it was so interesting talking with him about the food, how the menu is developed and modified with the seasons, as well as his own career path. Beyond the food, the serving staff was stellar and the restaurant itself was beautiful. The best part was that, despite the high caliber of the restaurant, we felt comfortable and relaxed, thanks to both the setting and the staff. Oh, and they gave us a little gift on the way out the door that was, of course, a tasty treat. It was truly the perfect way to celebrate our latest life milestone. Thank you, Veladora, for a night we will not soon forget.
Despite the fact that I pretty much don’t want to eat any other food ever after Veladora, real life dictates that I still have to feed my family. So, back to the weekly menu!
- Caprese salad with crusty bread
- Stewed green beans
- Taco night
- Grammy’s Orange Chicken
- Rice and veggie
- Takeout night
- Chicken on the grill
- Corn on the cob and watermelon
- Spinach and strawberry salad
Big THANKS to all of you who continued posting menus the last few weeks while I took a break. I can’t tell you how much I appreciate it!
As usual, please share your menu for the week! Plain or fancy, we want to see it all!
Posted by Jane Maynard at 1:39 pm 20 Comments
Categories: fab faves, way gourmet, weekly menus Tags: dinner plans, free printable, meal plan, menu plan, PRINTABLE MEAL PLAN, rancho valencia, restaurants, shopping list, veladora, weekly menu, weekly menu planning |
Thursday, July 3
As you know from my non-existent weekly menus, we are on a multi-week trip visiting our family in the Northeast! We started our trip in New Hampshire and I wanted to share a little of the fun we had in that beautiful place.
To start, well, you know, when in Rome…
Pat, my mother-in-law, got a good deal on a ONE GALLON JUG of maple syrup so she had to buy it. I just wish I could take some on the plane with me! Owen was hilarious when we took pictures of him with the bottle (don’t worry, he had a diaper on!), but when we actually let him stick a straw in the bottle to drink, he refused. Shocking, I tell you.
For dinner one night we visited Kimball Farm in Jaffrey, NH and thoroughly gorged ourselves. For you New Englanders out there you’ve probably been to Kimball’s already and know just how yummy it is. We ordered quite the assortment of food, including to-die-for fish and chips, lobster roll, clam chowder, and onion nuggets. And, of course, NO salad.
We ended the night with Kimball’s homemade ice cream. See that there cone? That is the smallest size you can order. For a little perspective, that is a giant waffle cone being held by Nate. Ice cream insanity!
Another day we returned to Hillsborough Center to show Nate how beautifully magical this little village is. And to give Cate a chance to properly leap over puddles.
On a side note, we are loving the Highlander Hybrid that Toyota lent to us for the trip. It’s sooooo nice having a big car that gets almost 30 miles to the gallon, especially since we’ve already driven almost 1,000 miles! Plus, it’s just a really nice car. Nate’s great aunt couldn’t get over it, in fact. And it drives so quietly and smoothly. Basically, we’re taking it on the plane home with us.
Wednesday, June 4
Until a few years ago I had zero serving trays or platters to my name. For some reason, I didn’t get any as wedding gifts and then never thought to buy any. I finally acquired a few white ceramic serving platters. They’re nice and all but, honestly, I hardly ever use them. They just aren’t very versatile and are too heavey for easy, everyday use. And, even with those few platters, I still didn’t own any actual trays.
The trays pictured above are from Q Squared NYC’s Montecito line. These are the trays we probably use the most. Nate was especially happy on Mother’s Day when they had a tray to bring me breakfast in bed!
A few months ago when I started working with Q Squared NYC, they sent me several serving trays and platters. Suddenly I was flush with melamine serving trays in different sizes and shapes, and every last one of them was completely adorable.
These fun kids serving trays have come in especially handy for snack time during playdates! My kids think they’re super cute and I don’t have to worry about anyone breaking anything!
When I first discovered Q Squared, I was mostly excited about their dishes and flatware. Little did I know my most favorite items would be the serving trays! The longer I have them, the more I realize how much I was missing out all these years. They come in handy all the time, both for everyday use and when entertaining. I really love that they are made of melamine. The trays and platters are so much lighter than something made from ceramic, so I actually pull them out all the time. They’re easy to carry and perfect for taking outside. Basically, I can’t live without them now!
This serving platter is from the beautiful Heritage line.
If you don’t have any melamine serving trays or platters, I highly recommend getting one (or two or three!).
More from the Montecito line, this time the serving platters.
Three cheers for serving trays! Hip, hip, hooray! (Yeah, I’m a little crazy, but I really am in love!)
This post was sponsored by Q Squared NYC. As always, all opinions are 100% my own.
Thursday, May 15
My dad is in town visiting right now, so I thought it would be fun to watch a movie with him and the kids and make a treat to go along with it. As I was trying to think of a fun movie-themed treat, I couldn’t help but think about Arrested Development and the banana stand. But since Arrested Development isn’t exactly geared towards the elementary-school set, I had to get a little creative. Here was my crazy thought process.
First, my dad grew up in the Costa Mesa-Newport Beach area. Balboa Island is famous for its chocolate-dipped frozen bananas, something Nate and I have gotten with the kids on vacation before. Not only do I have memories of eating frozen bananas with my kids, but my dad has his own memories of eating them when he was growing up, too. (Pssst, my dad has a secret: he never really liked the bananas. We, on the other hand, do!)
Second, Nate and I were diehard Arrested Development fans when it was first airing. Like, before it was on Netflix and got all trendy and cool. (Don’t get me wrong, I love that it’s on Netflix and I can watch it whenever I get a hankering for a loose seal or two. Plus, Netflix gave us a new season, for which we will be forever grateful!)
Third, we are having a heatwave right now and I thought a frozen treat would be mighty delicious.
Fourth, I love the book Jumanji (I even have a first edition as a decoration in our living room) and was super excited when I found out the Jumanji movie was on Netflix (thanks to my sister for letting me know – she was obsessed with that movie when we were kids!). There are lots of monkeys in Jumanji. Monkeys love bananas. I hear they even go for frozen bananas occasionally.
Where does all this lead to? Homemade chocolate-dipped frozen bananas, of course! I decided frozen bananas would be a great treat to get us excited for watching Jumanji. And, after the kids went to bed, maybe a few episodes of Arrested Development, too.
This chocolate-dipped frozen banana recipe is super simple, and it is amazing how incredibly cute and professional-looking the bananas come out! Seriously, when I took them out of the freezer, Nate thought I had bought them at a store!
In addition to being fast and easy, Anna my 6-year-old was a huge help while making the bananas and we had a lot of fun cooking together.
So, basically, everything went as planned. Anna, Owen and I had a blast making frozen bananas together. We all had fun eating them with Grandpa (who liked the frozen bananas, by the way). And we watched Jumanji! Okay, well, some of us watched Jumanji. Anna totally chickened out and retreated to the bedroom, where she and Nate watched science shows together. But 3rd-grader Cate stuck it out with Grandpa and me. I told her we “had to finish the game no matter what!” when she was freaking out and wanting to run from the room. She told me we weren’t really playing the game. I told her the movie wasn’t really real. Luckily, we made it to the end and declared “Jumanji” in victory! (Okay, so that was Robin Williams, but who’s keeping track?)
Also, we have determined that there really is always money in the banana stand. The frozen bananas were so cute and so delicious Nate and the kids decided we should start a business. And that we would most certainly make a big fat profit on frozen bananas (there was math involved). And that the banana stand should be called “Jane’s Bananas” (10 points to Nate for the clever name). The whole time they were talking I just kept thinking “This is awesome blog post material.” They didn’t even know that I was going to be writing a post about the bananas we were eating. This post practically wrote itself, people.
Posted by Jane Maynard at 9:57 am 8 Comments
Categories: fab faves, featured recipes, netflix, Recipes, sweet things Tags: arrested development, chocolate-dipped frozen bananas, frozen bananas, jumanji, netflix, netflix stream team |
Tuesday, May 6
I just learned a tip for pitting and cutting avocados that will change your life. Seriously. It’s amazing and yet so simple, I really can’t believe I never figured it out before now!
Last Saturday I had the chance to learn all about avocados and see the entire growing and packing process. The California Avocado Commission invited me for a day of touring a nursery, a grove and a packing facility as well as a delicious, avocado-packed lunch. It was such a fun day and I met all kinds of interesting people, from other bloggers to food service and restaurant professionals to registered dietitians for grocery stores. During the lunch, Katie Ferraro, MPH, RD from Fiber is the Future did a recipe demo for the group and shared this marvelous tip for cutting avocados.
Here’s how I’ve always cut and pitted avocados: I would cut the avocado in half, whack the pit with a sharp knife, twist and pull the pit out, then scoop the fruit out with a spoon. I think, quite honestly, the most dangerous part of this process was getting the pit off the the knife once it was out of the avocado. Scary stuff. Despite the high level of danger, I was pretty good at it and thought it was the best way…until now!
Katie shared the following technique. I used it last night when making guacamole and I can’t even tell you how awesome it is. The avocado pieces come out beautifully and no dangerous knife throwing is involved. Also, the pits are a cinch to remove. Are you ready? Here we go! I even made a VIDEO for you. Yes, video. I’ve been resisting forever, but decided to finally bite the bullet. Here goes nothin’!
Here’s a quick recap, with photos and the steps written out:
- Cut the avocado into QUARTERS. Slice the knife through to the pit lengthwise, then rotate 90º and slice through again, so that the avocado is cut into four pieces but still remains attached to the pit.
- Hold the avocado in your hand and twist. The pieces should start falling away from the pit quite easily. The last piece will hang onto the pit for dear life, but just twist the pit a little with your hands and it should pop off pretty easily.
- Peel away the skin – no spoon or scooping required!
Voilà! Perfectly pitted avocados, ready for you to slice and cut to your heart’s content!
I thought I would also share some photos from the big avocado day because it was really cool.
Our first stop was at the Persea Tree Nursery in Fallbrook, CA, where we saw the growing process from pit to tree! First, the pits are planted in a greenhouse where they sprout and grow and grow and GROW.
Then those sprouts are cut down and the type of avocado you want is grafted on, up to four grafts per sprout. This is the point in the process where the variety of tree is determined. We had the chance to watch two women actually graft the trees, which was fascinating.
As the root systems grow and mature, the grafted “trees” are then cut off from the original sprout and planted, giving you a little avocado tree! It’s amazing how fast the trees grow (the tree in the second photo below is only a few months old). The trees will start to fruit in a year and you’ll have your first harvest in two years.
At this point the growers buy and plant the trees in their groves. The visit to Sierra Pacific Farms target=”blank” was equally as interesting and the groves were beautiful. A few things we learned: avocados must be harvested by hand, the trees are pruned to about 12-14 feet tall but will grow forever if you let them, a good grove has a thick ground cover of leaves, avocados do not ripen on the tree and can be stored there for quite some time until the farmers are ready to harvest, and the irrigation at a farm like this one is incredibly high tech and sophisticated. We also ate lunch in a beautiful spot among the groves, with food created by the chef from Sorrel Restaurant/Bistro in Temecula.
As avocados are harvested they are placed in these bins which then travel to to a facility to be packed and shipped.
We visited West Pak Avocado in Murrieta, CA. A few key takeaways: the process is very efficient, fast and high tech, the people who work at West Pak are equally as efficient and fast, and I can’t believe how many avocados they can pack in one day! The woman pictured below was adorable. She was all smiles until she got back to work, and then it was all business. The way she tossed the avocados from one hand to the other for packing in the box was lightning fast.
It was a great day and I learned soooooo much. I am also now bound and determined to grow an avocado tree in our own yard!
Posted by Jane Maynard at 1:02 pm 16 Comments
Categories: fab faves, Kitchen Tips, the goods Tags: california avocado commission, california avocados, cutting avocados, kitchen tips, pitting avocados |
Saturday, April 26
Please note: the giveaway in this post is now closed.
It’s Saturday. And I’m kind of feeling like a movie. And a giveaway. Let’s do it!
First off, we love Netflix in our house. The kids especially love Netflix. It’s actually a little terrifying how adept they are at using the iPad. Even little 2-year-old Owen can find his way around an iPad, inevitably landing himself on the Netflix app watching an episode of Thomas the Train. In fact, if the house is ever a little too quiet, I usually find him hidden away in a corner with a stolen iPad cuddling with Netflix. It would be cute if it wasn’t so naughty!
So, you know, I have to be the mean mom who says “no” like twenty times a day when the kids ask if they can “watch a show on the iPad.” It’s not that I never let them watch shows, it’s just that they would seriously go onto Netflix 24 hours a day if they could. But, when I think back to my own childhood, I realize I must have watched way more TV than my kids do. I mean, I have about 3 billion movies completely memorized. Not to mention all the TV shows I remember watching. I’m not saying my mom just stuck me in front of the TV all the time. I also remember roaming with friends outside everyday, too. (Ah, the good old days.) But what I am saying is that I think I can cut my kids some slack.
But I have decided it’s time that the kids don’t always get to choose what they watch. (I told you I was a mean mom.) There are just so many great movies from back in the day that they have never seen. They prefer watching shorter shows like Wild Kratts (which I actually think is fabulous). But, kind of like our music education, I think it’s my responsibility as a parent to make sure my kids see all the awesome, especially the awesome that takes me back to my own childhood.
So, whenever I tell them “Movie Time!” they get excited. And then when I tell them “And you’re watching this!” they groan at me. They say things like, “I only like watching what I’ve seen already.” Or “That’s going to be too SCARY.” (We have wimpy kids. The Little Engine That Could was too scary for them, even our 3rd grader. Wimps, I tell ya.) But I hold my ground and insist that they are watching what I’ve chosen. And I tell them they will love it, just like I did when I was a kid. And, you know what, they always do. And then I say, “I told you so.” (Okay, not really, but I want to.)
Today I decided it was time for them to watch The Sword in the Stone. I LOVED that movie when I was little and it turns out Nate did, too. The kids complained so much when I started to put it on, it was like I was torturing them. (Silly kids.) But I persevered. I made them cuddle on the couch and suck it up. And they loved the movie. Owen honestly guffawed through the whole thing. It was awesome.
In celebration of my victory over my children, I think a Netflix giveaway is in order! One randomly-selected person will win a 3-month subscription to Netflix streaming! To enter, simply leave a comment telling us your favorite tv show or movie from childhood. I can’t wait to read all your comments and take a little walk down memory lane with you! (Comments must be posted by Midnight, PT on Thursday 5/1.)
The giveaway winner was Karen G., who said, “The Jetsons was good! My brother and I would fight over a time slot that showed GI Joes on one channel and Jem and the Holograms on another. Jem is outrageous! :)”