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By Janet Evans
Wednesday, Apr 23 2008, 05:42 PM
 (CBS)
I have to admit, I just don’t get it.
All of these young parent-to-be’s who bolt to the obstetrician to get that first ultrasound and then make that decision as to whether they want to know if the baby is a boy or a girl.
First, I don’t understand the reasoning of every pregnant woman having this ultrasound in the first place. I called and spoke to an ultrasound tech at an OB-GYN’s office today and asked what was up with all of these ultrasounds that are given routinely now. See, I had heard that they are just too routine, and may not actually be as safe as once thought. She told me that they are a standard of care now at 20 weeks. But, of course, if everything is going well, they could be refused.
She said at 20 weeks, abnormalities could be seen, so it is beneficial. I asked what types. Any digits missing, malformed organs (hear, lungs, kidneys, intestines), Downs Syndrome (even though there is a blood test for that). Basically the growth and development of the baby is observed. Some medical issues can be taken care of before the baby is born.
One of the greatest joys in the delivery room as a parent, I think, is the moment your child is born and you ask, “Is it a boy or a girl?”
I know, “Oh, but I have to get the nursery ready…it has to be pink or blue.” And “I have to get those baby clothes ahead of time.” “I have to pick the perfect name…it’s too difficult to choose one for each gender.”
I just don’t know how we managed.
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There have always been ideas about how you could determine whether you would have a boy or a girl.
Times Online calls some of them Old Mother’s Tales:
— The mother-to-be must pick up a single key. If she lifts it up by the handle her child will be a boy, by the other end, a girl, and by the middle, she will have twins
— A wooden spoon or pair of scissors placed under the bed, or a pink bow under your pillow, will result in a girl
— Eat only the ends of loaves of bread for a boy. For a girl, eat only the middles
— Eating salty foods, meat and cheese is supposed to produce a boy. Eating sweet food and fruit is said to result in a girl
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Now studies have found that nutrition is playing an important part in whether a woman will have a boy or a girl - and specifically, that cereals and proteins, especially for breakfast, will most likely produce a boy.
“In the quest to select a baby’s sex, success could depend on breakfast cereal and better nutrition, according to a new study that may offer some women another reason to eat their Wheaties. Mothers-to-be who skip breakfast and eat less are more likely to give birth to girls, while moms who consume more calories and a wider range of nutrients — including, specifically, those from breakfast cereal — are more likely to deliver sons.
That’s according to new research by British scientists that provides what they say is the first-ever evidence that a mother’s diet at conception may determine her baby’s sex. “
Read the rest of the article at MSNBC Mom’s Diet May Influence Baby’s Sex – Study Says à here
With this news coming out, I’m sure more women will stop skipping breakfast when they want to think about having a baby.
That’s a good thing.
Then there will be those that over do it and stock up on cereal and protein to try to have the boy. I just hope some women don’t start starving themselves before they become pregnant in hopes of having girls.
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By Janet Evans
Wednesday, Mar 5 2008, 06:35 AM
I may be giving you too much information...
But when I breastfed my first child back in 1976, our pediatrician recommended I gulp down a bottle of beer twenty minutes before feeding time.
"It'll relax you," he said.
"Just keep away from broccoli....too much isn't good for the baby."
Well, I took him up on his advice.
Why not?
Things were tense...first child...first grandchild...
Next child...no problems...I could have been a wet nurse for the neighborhood.
Well, like I said...more information than you wanted to know.
If I had been told about this....maybe I wouldn't have felt so guilty about that bottle of beer....
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 Amazing!
Leave it to a Milwaukee brewery to come up with this angle in advertising.
Things sure have changed since the days of that ad, and from 1976.
I'm pretty sure you're still supposed to keep away from broccoli though....
H/T: Teeny Manlo
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By Janet Evans
Thursday, Nov 22 2007, 06:15 AM
Although juicy and tender butterball turkeys are the main cuisine of today's Thanksgiving celebrations, these birds were NOT the most popular centerpieces on the first Thanksgiving tables.
In 1621 when the Plymouth colonists and Wampanoag Indians celebrated the first Thanksgiving, they were gobbling up many more foods than just turkey.
Since lobster, goose, duck, seal, eel, and cod were plentiful during this time, these foods were most likely the main courses of this first feast.
Deer meat and wild fowl are the only two items that historians know for sure were menu of this autumn celebration.So how did the turkey become the main mascot of modern-day Thanksgiving if we don't know for certain that turkeys were at this first feast?
One story tells of how Queen Elizabeth of 16th century England was chowing down on roast goose during a harvest festival.
When news was delivered to her that the Spanish Armada had sunk on it way to attack her beloved England, the queen was so pleased that she order a second goose to celebrate the great news.
Thus, the goose became the favorite bird at harvest time in England. When the Pilgrims arrived in America from England, roasted turkey replaced roasted goose as the main cuisine because wild turkeys were more abundant and easier to find than geese.
Turkey Trivia:
- The long fleshy skin that hangs over a turkey's beak is called a snood.
- The color of a wild turkey's naked head and neck area can change blue when mating.
- Male turkeys are nicknamed "toms" while females are called "hens."
- When turkeys reach maturity they can have as many as 3,500 feathers!
- Faster than a speeding bullet--Wild turkeys can run up to 55 miles an hour!
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And I apologize for this, but I just can't resist ....
Your dinner will be the talk of the TOWN!!
You should try this!
Sure to bring smiles from your guests!
Here is a new way to prepare your Thanksgiving Turkey.
1. Cut out aluminum foil in desired shapes.
2. Arrange the turkey in the roasting pan,position the foil carefully.? (see attached picture for details)
3. Roast according to your own recipe and serve.
4. Watch your guests' faces... (scroll down)
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By Janet Evans
Friday, Nov 16 2007, 06:35 AM
This is the 24 lb. turkey I prepared for Thanksgiving dinner, along
with a 13 lb. turkey. YUM! I usually have around 22 people
for Thanksgiving dinner. I think it is my favorite holiday to cook
for because of the family memories and traditions
With Thanksgiving just around the corner, and your holiday plans being made, I thought perhaps you would like to share a special family tradition, funny story, or touching moment from a Thanksgiving get-together from holiday's past. I don't have just "one" particular story to share ... but I think about my past family Thanksgiving and other holiday celebrations from when I was a child, quite often.
It's not possible for my side of the family to all get together any more, for many reasons. But I can still smell the turkey cooking and see my mom in the kitchen working hard, but with a smile, and with the windows all steamed up on Thanksgiving day, back in the 1960's. The Macy's Day Parade on the television in the background in one room with my little sister and I watching the large balloons floating by. One of my other sisters listening to a new Beatles album that was just released on record player in the living room.
The day before, one of my brothers, in his deep Navy dress blues had hitchhiked home across the country from California (yes, hitchhiking was considered safe back then, especially if you picked up a serviceman). I remember him bolting in the door with his duffel bag, all smiles. After a few hugs, he saw a bowl of fruit on the kitchen table with a huge fuzzy peach. He grabbed it saying "Gee, I haven't had a peach in so long!" and took a big bite, only to leave two big front teeth marks in the "fake" peach (yes, it was a whole bowl of imitation fruit)!
My two brother's would fool around and arm wrestle at the table while cracking some walnuts and pecans, while we would catch up on how they were. It was so nice to all be together. There were six kids in my family, so there was quite an age difference between some of us.
Then, finally, time for the turkey! My dad always carved ours at the table, but this time he was being filmed with the new Super 8 mm video camera (that made the movies very choppy). Because he was being "filmed" he had to act and do something silly while carving. We would all fight over the "wish bone" to see which two of us could break it for Good Luck. We'd eat our fill of dinner and pie. Then retreat to the living room and maybe put together a jigsaw puzzle.
My mom's gone now, but I still make "her" homemade bacon rolls, her stuffing, her rutabaga, and EVERYTHING else she taught me. She was the BEST cook. I miss her and our family holidays.
There's nothing better than your own Thanksgiving at home, right? Your own mom's, or grandma's dressing or apple and pumpkin pies? Just being together in that warm, steamy Thanksgiving home with people you love.
Nothing better ....
P.S.
This blog's for you, Mom. XOXO
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Here's an easy soup I served for an appetizer last year at Thanksgiving. A "new" tradition.:
Creamy Roasted Red Pepper Soup
Ingredients
- 1/4 cup (1/2 stick) butter or margarine, divided
- 1/2 cup chopped onion
- 1 garlic clove, finely chopped
- 1 jar (12 ounces) roasted red peppers, drained, seeds removed
- 1/4 cup all-purpose flour
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
- 1 can (14.5 fluid ounces) vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation
MELT 2 tablespoons butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes or until onion is tender. Transfer onion mixture to food processor (or blender) container. Add red peppers; cover. Process until smooth. MELT remaining butter in same saucepan. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Stir in red pepper mixture, salt and pepper. Heat through.
Makes 6 servings
Note: For a crock pot full of soup, triple the recipe.
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"Unglued?' Only if there aren't any leftovers!
Do you have a story, memory or tradition you would like to share?
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