Saturday, November 13, 2010

The Picky Eater

I understand from my mother that I gave her some difficulties when it came to eating. Apparently I did *not* approve of junior baby food. The story has been handed down unto the next generation. It did not, however, help me when I had to go through the same thing.

Our eldest daughter had a few foods she wouldn't eat as a toddler, but not many. She enjoyed most foods, and I thought that was great! So, we avoided pureed green beans and broccoli and all was well.

Younger daughter was another matter entirely. It was kind of a shock, as she was very like her sister as a baby, but when she got old enough for regular table food, we had quite the fight on our hands. She would rather be hungry than eat things she did not like. And she did not like a lot of things.

We tried everything. Perhaps she had trouble reaching the table, so my husband bought a booster seat for her. Maybe the silverware was too big, so we bought special silverware just for her. It improved slightly, but not much. In fact, the only way we could get her to eat for several months was if one of us fed her.

It took her getting old enough to have the words to tell us what the problem was. One of them was oil. She did not like oily foods or foods cooked in oil. I'm from the South, and at the time, most meals involved at least one cast iron skillet. Boy did I have a lot to learn.

I'm sure we aren't the only parents who have had to deal with a picky eater. I can't tell you that all picky eaters have the same issues, there are several that could be the problem. Here are a few and some ideas you might try. Some I've tried and others I've found from talking to other parents. Whenever the issue has come up on news programs, we are assured that the child will probably grow through the problem without health problems, but...

Control: There are two possible reasons control could be a problem. The child may be trying to control you. A few do, for whatever reason. That's one best decided by someone who understands child psychology.

However, the child may be trying to control him or herself, to begin to express individuality. This can be handled, usually without to much fuss. If your little one will only eat three or four different foods, it won't hurt a lot to let them eat that. Rotate which of those limited items are on the table and try to introduce more foods.

Taste: There are several foods I detest. In fact, I'd rather skip a meal than eat them. Kids are the same way. Some are supertasters, which makes eating them torture. Very young children may not have the words to explain the problem, and they come off as brats.

Allergies or Sensitivity: These are two separate issues, but are usually lumped together. When a child dislikes a certain food, it is possible that their body is trying to tell them something. I listened to that with the girls. I suspect our younger daughter is allergic to chocolate, as she never liked it.

Sensitivity is harder to explain, but I'll use the example of younger daughter and oil. There are foods she'd eat cooked any other way, but the minute they're cooked in oil, bam. Also, I found that she can tell the difference between how the oil is produced. Cold pressed oils are much more tolerable.

Heat: With this last one, I don't mean hot by fire. Young taste buds are a lot more sensitive than adult ones. I remember how much I hated black pepper and raw onions as a child, but I love them as an adult. If the food you are making is on the hot side for whatever reason, the child may not be able to handle it.

Picky eaters don't have to be a problem, as long as you pick your battles. Find out first if there is a good reason for the problem, then work on dealing with any issues that might require some discipline.




While children cannot use all herbs, there are a few that can be used once they are over two. My main eBook discusses a lot of herbal remedies, some of which are safe for children. Here is the link to my site: http://healing-home-remedies.com/. While there, you can download my free report, the Top Ten Herbs. It discusses the uses, side effects, precautions and drug interactions of popular herbs. If you have questions, you can e-mail me at mary@healing-home-remedies.com.

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Thursday, November 11, 2010

Cooking a steak à la Tacticalgearhead

Here's how to cook my steak. Depending on how you've done your steak will vary over time. Here's what you need: Ingredients: One slice of Montreal Steak Seasoning Olive oil's Macallan Scotch 12 years Equipment: A seasoned cast iron grill pan A Tong An oven with a glass (for your Scotch in put) a dish towel and a few tools ( optional)



http://www.youtube.com/watch?v=VLQjZYmdN8o&hl=en

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Tuesday, November 9, 2010

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Sunday, November 7, 2010

Hot Dog Stand Recipe - You Can Make Yummy Stadium Style Hot Dogs Right at Home

I made hot dogs the same way pretty much for years. They were always okay, but nothing to brag about. I think maybe in the back of my mind, the lowly wiener was just not important enough to warrant creative input from my imaginative culinary side. Then one day, I decided to try something different.

As a youngster, I was taught to boil the wiener in water, put it in a bun, and squirt various condiments on top. But as I grew and advanced in culinary skills, I knew there had to be a way to improve on this method of cooking a hot dog.

Things that go great with hot dogs are: potato chips, baked beans, coleslaw, or potato salad.

This method of cooking the lowly wiener is now a regular thing around my house. My family loves them, and they really are good. Here's what you'll need:

* All beef wieners (you can eat that other "stuff" if you want, we only eat beef wieners; we also prefer bun length)
* Soft buns (you want fresh buns here, not stale, although you can steam stale buns back to life if you insist on using old bread - I have other uses for old bread such as Bread Pudding with Amaretto Sauce)
* Hot dog relish
* Sauerkraut
* Diced onions
* Mustard and ketchup
* Kraft shredded mexican style four cheese blend
* Hot dog chili sauce (Castleberry's is our favorite)
* Laura's homemade cole slaw
* Butter
* Tin foil
* Crock-pot
* Cast iron skillet

Now, you do not have to do everything the same way I do it. I am letting everyone know how I do it, and you can adjust as you see fit.

Please note the hot dogs need to spend some time in the crock-pot in order to be good, and the steaming method I mention below is great. Plan properly so the dog packets get to warm and meld inside their "packet" in the hot crock-pot. I normally make the dogs and allow them 45 minutes to an hour in the crock.


  1. About an hour before dinner, turn the crock-pot on low and let it get warm.

  2. Heat up the iron skillet, and add a tablespoon of butter.

  3. Fry the beef wieners in the iron skillet.

  4. When they have a good "fry" on the outside, sort of like you get if you grill them, remove and place inside of a fresh non-stale soft bun (I am very particular about my bread being soft and fresh)

  5. Immediately wrap the assembled bun and wiener in tin foil, sealing all edges.

  6. Place in crock-pot.

  7. Repeat with remaining buns and wieners.

  8. Cover the crock-pot and leave it alone.

  9. Heat up the chili in the microwave or on the stove.

  10. Prepare the other condiments.

  11. Get everything on the table, including drinks, chips, dip, whatever.

  12. Then get out one assembled dog at a time for each diner, keeping the rest in the crock-pot with lid on to remain warm.

These warm up really great. Simply take the bun and wiener combination out of aluminum foil (do not forget this step in order to avoid a nasty microwave incident), wrap loosely in a paper towel, and microwave about 10-15 seconds. Do not overdo it, the bun will get hard.

Alternate method: I tried this once and it was even better. Place a rack in the bottom of the crock-pot before adding hot dogs. Add one tablespoon or so of water. Be careful, you do not want to have the dog packets sitting in liquid. The idea is to lightly "steam" them instead.

I usually eat two hot dogs, each made as follows:

Version #1: (ingredients are in the order used) mustard, ketchup, relish, chili sauce, cheese, onions

Version #2: (ingredients are in the order used) mustard, relish, onions, sauerkraut, homemade coleslaw

Now, a note here about slaw. There are all kinds of different ways to make coleslaw. There is also slaw mix that can be bought in a bag. I am as particular about my slaw as I am about my bread. My momma made coleslaw pretty much the same way for years, and it always tasted good.

If you've ever eaten bad coleslaw, you'll remember it. Some fast food restaurants have the audacity to CALL it coleslaw, but it is more like tasteless cardboard "stuff." Did it ever seem to you that the slaw in many restaurants is often stark white, as if it is all made entirely from the cabbage core? Makes you wonder what happened to all of the GREEN stuff.

I'll be sure to place a link to my coleslaw recipe at the end of the article, so be sure and grab that and try it with these delicious stadium style hot dogs.

I am very picky about certain things: fresh bread is one; fresh milk is another; good tasting coleslaw is important; I think the hot dog chili sauce by Castleberry's is great; I use the Kraft Mexican style four cheese blend almost daily; I want to know what is in the meat I eat. However, to each his own. Enjoy!




The difference between good and bad coleslaw is not hard to distinguish. A delicious hot dog deserves delicious coleslaw. You can get the recipe I use for homemade coleslaw and adjust it to your liking.

Now that the colder months are coming, I will be posting a lot of great cold weather recipes. I have been perfecting my Cajun Gumbo Recipe for years now, and it is beyond compare in my humble opinion. Watch for it on my website, The Rancher's Daughter, and test it for yourself. Thanks for reading!

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Thursday, November 4, 2010

Fire keyhole Tam - pancakes and eggs

Tam makes breakfast for the troops on their new "Keyhole Fire Pit." What do you do when you can not make cast iron? Tam is a trade secret to use a cookie sheet as a pan on the grill. www.yhwhswordoffaith.com



http://www.youtube.com/watch?v=QmBwdfKl2-g&hl=en

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