Life or Death situations: First aid for choking and CPR

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I never thought I would have to write about this topic, let alone perform first aid for choking - A mother's worst nightmare, a choking toddler. My two year old was eating a piece of chicken and started to choke. She was gasping for breath as she turned a shade of blue. Thank goodness I had taken a first aid and CPR class when my eldest was born. But good heavens that was 12 year ago. Mother's instinct kicked in. Everything went quiet as I grab my child like a rag doll, turned her upside down and began pounding her back. Trying to stay calm, I performed each each step. Thought flashing through my head "Am I doing this correctly?" Eventually, she threw up and took a breath. Made me think - we need to do a refresher course ASAP!

BACK in BUSINESS!

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Finally, I am back on the air, YES! After ten months of focusing on my family and my advocacy work for public education in California I am back. My long hiatus from blogging about all things important was much needed in order for me to reflect and figure somethings out. Shortly before my last blog, I turned forty, had my forth child and became immersed in the fight for public education in California. Something had to give, and unfortunately it was my blog. MommyHype followers thanks for sticking with me through my down time. Now, that I am back, I look forward to bringing you all new and exciting products, ideas, advise, stories and more. Stay tuned.


Hot Chocolate Red Velvet Style

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Red Velvet Hot Chocolate

1 red beet, peeled and sliced
2 cups milk
2-4 Tbsp. cocoa
2-4 Tbsp. honey, or to taste

In a medium saucepan, bring the beet and milk to a gentle simmer; it
should steam on the surface and turn bright pink, but not boil.
Meanwhile, stir the cocoa and honey together in a small dish to make a
thick paste.

When the milk is hot, scoop out the beet slices with a slotted spoon
and discard or set aside for another use. Whisk the cocoa-honey
mixture into the milk and serve hot, topped with marshmallows to help
show off its red color and smooth texture.

Via tastespotting.com

Best Banana Bread - Ever!

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My ten year daughter is enthusiastic about baking. We can across this
delicious recipe - we had to leave out the walnuts due to a nut
allergy. It was still scrumptious.

1/2 cup unsalted butter, room temperature
1 cup sugar
2 cups mashed banana (approximately 4 large bananas)
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup buttermilk*
1/3 cup chopped hazelnuts

Preheat oven to 350 degrees.  In the bowl of a mixer, cream the butter
and sugar.  Add the mashed bananas and mix; then add the eggs, one at
a time, and mix. Finally, add the vanilla and give the mixer a turn
one more time.

In a separate bowl mix the flour, baking soda, sea salt, cinnamon and
cardamom with a whisk.  Add the dry ingredients to the banana mixture
and mix.  Then, pour in the buttermilk and mix until just blended.
Last, fold in the chopped hazelnuts, before pouring evenly into loaf
pans.  This recipe makes one large loaf and 2 mini loaves, or 4 mini
loaves.

Place in preheated oven for 35-45 minutes, depending on the size of
the loaf and on your oven (it’s best to keep tabs on the bread as I’ve
noticed different ovens make for different cooking times). When a
knife inserted comes out clean (no batter, just crumbs), then the
bread is done.  Once this happens, cook the loaves, in their pans, for
10 minutes on a wire rack.  Then, release the loaf from the pan (by
turning the loaf over) and allow the banana bread to cool completely.
Enjoy!  It’s excellent with butter or even a little cream cheese.

* If you don’t have buttermilk on hand, opt for this easy
substitution.  Place 1 tablespoon white vinegar into a liquid
measuring cup.  Add enough milk to equal one cup.  Allow the liquid to
sit at room temperature, on the counter, for at least 10 minutes.

Via www.zupas.com