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Ten Worst Foods

1. Artery Crust

Judging by the label, Stouffer’s Satisfying Servings (16 oz) White Meat Chicken Pot Pie has “only” 590 calories, 13 grams of saturated fat, and 930 mg of sodium. But those numbers are for only half a pie. Eat the entire pie, as many people do, and you’re talking 1,180 calories, 26 grams of saturated fat (more than a day’s worth), and 1,860 mg of sodium (over a day’s worth).

2. Triple Bypass

Can’t decide what to pick from a restaurant menu? No worries. Now you can order not just one entrée, but two… or three… all at once.Olive Garden’s Tour of Italy – Homemade Lasagna, Lightly Breaded Chicken Parmigiana, and Creamy Fettuccine Alfredo – comes with 1,450 calories, 33 grams of saturated fat, and 3,830 milligrams of sodium. Add a breadstick (150 calories and 400 mg of sodium) and a plate of Garden-Fresh Salad with dressing (350 calories and 1,930 mg of sodium) and you’ll consume almost 2,000 calories (an entire day’s worth) and 6,160 mg

3. Salt’s On!

On average, a cup ofCampbell’s Condensed soup has 760 mg of sodium. That’s half a day’s worth … assuming you eat only one of the 2½ servings that the label says the can makes. Campbell’s Healthy Request and Select Harvest, Progresso Reduced Sodium, and Healthy Choice slash the sodium to the 400s. Look for lower sodium lines in the 100s to 300s by Amy’s, Imagine Foods, Pacific Natural Foods, and Tabatchnick.

4. Tortilla Terror

Interested in a Chipotle Chicken Burrito (tortilla, rice, pinto beans, cheese, chicken, sour cream, and salsa)? Think of its 970 calories, and 18 grams of saturated fat as three 6-inch Subway BLT Classic Subs! Skipping the cheese or sour cream cuts the saturated fat to 6 grams, but you still end up with 750 calories and more than a day’s worth of sodium. Yikes!

5. Factory Reject

People don’t expect light desserts at The Cheesecake Factory. But the Chocolate Tower Truffle Cake kicks things up a notch. If it weren’t served on its side, this one would stand over six inches tall. And upright or not, the slab of cake still weighs in at three-quarters of a pound. What do you get for all that heft? Just 1,760 calories and 2½ days’ worth of saturated fat (50 grams), mostly from chocolate, sugar, cream, white flour, and butter.

6. Burial Grands

No one thinks of cinnamon rolls as health food. But each Pillsbury Grands! Cinnabon Cinnamon Roll with Icing has 310 calories and 2 grams of saturated fat plus 2½ grams of trans fat (more than a day’s worth) and 5 teaspoons of sugar. Companies are dumping their partially hydrogenated oils left and right, yet Pillsbury still makes most of its rolls and biscuits with the stuff.

7. Transgression

“Excellent source of ALA Omega 3,” declares the Land O’Lakes Margarine box. Who knew that Land O’Lakes stick margarine was so heart healthy? It isn’t. Each tablespoon of the spread has 2½ grams of trans fat (more than an entire day’s limit) and 2 grams of saturated fat. And beware of other trans-filled sticks by Blue Bonnet, Parkay, Country Crock, and Fleischmann’s. At least those brands don’t imply that a bit of ALA outweighs the harm caused by the margarine’s trans and saturated fat. Shopping tip: Look for tub margarines – most have little or no trans fat.

8. Starbucks on Steroids

The Starbucks Venti (20 oz) White Chocolate Mocha with 2% milk and whipped cream is more than a mere cup of coffee. It’s worse than a McDonald’s Quarter Pounder with Cheese. Few people have room in their diets for the 580 calories and 15 grams of saturated fat that this hefty beverage supplies. But you can lose 130 calories and almost two-thirds of the bad fat if you order it with nonfat milk and no whipped cream.

9. Extreme Ice Cream

An average halfcup serving ofHäagen-Dazs ice creamsqueezes half-a-day’s saturated fat and a third-of-a-day’s cholesterol into your artery walls and makes a nearly 300-calorie down-payment on your next set of fat cells – if you can stop at a petite half-cup!

10. Stone Cold

Cold Stone Creamery’s Oh Fudge! shake(chocolate ice cream, milk, and fudge syrup) starts at 1,250 calories for the “Like It” (16 oz) size. That’s more than a large (32 oz) McDonald’s McCafe Chocolate Triple Thick Shake. The “Love It” (20 oz) has 1,660 calories and the “Gotta Have It” (24 oz) reaches 1,920 calories (just about an entire day’s worth) and 69 grams of saturated fat (3½ days’ worth). That’s the saturated fat content of two 16 oz T-bone steaks plus a buttered baked potato, all blended into a handy 24 oz cup.

 

Ten Best Foods

1. Sweet Potatoes

A nutritional All-Star — one of the best vegetables you can eat. They’re loaded with carotenoids, vitamin C, potassium, and fiber. Bake and then mix in some unsweetened applesauce or crushed pineapple for extra moisture and sweetness.

2. Mangoes

Just one cup of mango supplies 100% of a day’s vitamin C, one-third of a day’s vitamin A, a decent dose of blood-pressure-lowering potassium, and 3 grams of fiber. Bonus: mango is one of the fruits least likely to have pesticide residues.

3. Unsweetened Greek Yogurt

Non-fat, plain Greek yogurt has a pleasant tartness that’s a perfect foil for the natural sweetness of berries, bananas, or your favorite breakfast cereal. It’s strained, so even the fat-free versions are thick and creamy. And the lost liquid means that the yogurt that’s left has twice the protein of ordinary yogurt – about 17 grams in 6 ounces of plain Greek yogurt.

4. Broccoli

It has lots of vitamin C, carotenoids, vitamin K and folic acid. Steam it just enough so that it’s still firm and add a sprinkle of red pepper flakes and a spritz of lemon juice.

5. Wild Salmon

The omega-3 fats in fatty fish like salmon can help reduce the risk of sudden-death heart attacks. And wild-caught salmon has less PCB contaminants than farmed salmon.

6. Crispbreads

Whole-grain rye crackers, like Wasa, Kavli, and Ryvita — usually called crispbreads — are loaded with fiber and often fat-free. Drizzle with a little honey and sprinkle with cinnamon to satisfy your sweet tooth.

7. Garbanzo Beans

All beans are good beans. They’re rich in protein, fiber, iron, magnesium, potassium, and zinc. But garbanzos stand out because they’re so versatile. Just drain, rinse, and toss a handful on your green salad; throw them into vegetable stews, curries, and soups; mix them with brown rice, whole wheat couscous, bulgur, or other whole grains.

8. Watermelon

Watermelon is a heavyweight in the nutrient department. A standard serving (about 2 cups) has one-third of a day’s vitamins A and C, a nice shot of potassium, and a healthy dose of lycopene for only 80 fat-free, salt-free calories. And when they’re in season, watermelons are often locally grown, which means they may have a smaller carbon footprint than some other fruits.

9. Butternut Squash

Steam a sliced squash or buy peeled, diced butternut squash at the supermarket that’s ready to go into the oven, a stir-fry, or a soup. It’s an easy way to get lots of vitamins A and C and fiber.

10. Leafy Greens

Don’t miss out on powerhouse greens like kale, collards, spinach, turnip greens, mustard greens, and Swiss chard. These stand-out leafy greens are jam-packed with vitamins A, C, and K, folate, potassium, magnesium, calcium, iron, lutein, and fiber. Serve with a splash of lemon juice or red wine vinegar.

 

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Having a baby can be exciting and challenging, as well as immensely stressful. Bringing a new life into the world involves huge changes that you won’t have a lot of control over. You’ll be getting used to:Your new role as a mum.A different financial situation.Physical changes to your body.Relationship changes with your partner and family.Lack of sleep.
This can take its toll on you. While you’re busy juggling everyone else’s needs, it can be very easy to forget about yourself. 

Being aware that you are stressed is one of the first steps towards dealing with it. Here are some ways to combat stress: 

Rest when you can 

Sleep deprivation will make your day harder to cope with, so try to catch up on sleep during your baby’s daytime naps. If you can’t nod off, why not make yourself a hot drink and curl up on the sofa. 

If you are breastfeeding, put your baby’s cot next to your bed, to make night feeds easier. Your partner could pass your baby to you for a feed, and burp and settle her afterwards. You could share night feeds with your partner if your baby will take a bottle of expressed breastmilk, or if you are formula feeding

Eat a healthy, balanced diet 

Eat regularly to keep your energy levels up. Slow-release carbohydrates, such as wholemeal bread, pasta and brown rice, will help to keep you going throughout the day. 

Instead of saturated fats in foods such as butter, ready-meals and hard cheese, choose unsaturated versions, such as olive oil and avocados. 

Eat foods rich in protein, such as lean meat and chicken, fish, eggs, beans and lentils. Try to aim for at least two portions of fish a week, including two portions of oily fish, such as salmon. 

Eating plenty of fruit and vegetables will keep your immune system working well, and help you to feel better. It will also help to prevent postnatal constipation

You could join a healthy eating club to get advice on making healthy food choices. Ask your midwife or health visitor for information about local groups. 

It can be hard to find the time to cook when you have a baby. Aim for meals that are nutritious, but easy to prepare, such as a jacket potato with beans, or pasta with a simple tomato sauce. Try not to snack on sweet things. A handful of nuts, hummus or a piece of fruit are better choices than chocolate, when you get the munchies. 

Relax 

Keep using techniques that you learned at antenatal classes or at yoga, to keep muscle tension under control. Or try a wellbeing podcast from the Mental Health Foundation

Exercise 

Exercise is good for your physical and mental wellbeing, and can give you more energy. It triggers the release of endorphins, your body’s feel-good chemicals. You can start some gentle tummy and pelvic floor exercises straight away, as well as short walks, as you recover. Over time, you can build up your regime, but wait until you have had your postnatal check before you start strenuous exercise

Find out if there are any postnatal exercise groups, aqua aerobics sessions or yoga classes in your area, but remember to tell the instructor that you have just had a baby. 

Try going for a brisk walk with your baby in a pram or sling. Or try a postnatal exercise DVD, so you can exercise at home. But make sure it’s endorsed by a professional association, such as the Guild of Pregnancy and Postnatal Exercise Instructors. 

Make time for yourself 

Ask a trusted friend or relative to sit with your baby, so you get some time off. Or you could swap babysitting duties with other mums for short spells. Remember, taking care of yourself is an essential part of taking care of your baby. 

Talk about it 

Sharing your worries with someone else is a great stress-buster. Unfortunately, communication is often the first thing to be neglected in a relationship, whether it’s with your partner, family or friends

Try to remember that the adjustments that you are making as a new parent will also be happening to your partner. Sharing your feelings can help to strengthen your partnership. At the end of each day, let go of the things that you didn’t manage to do, and remind each other of the things that you did achieve.

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12 Strange-But-Real Ice Cream Flavors

  
 
IMAGE CREDIT: 
THINKSTOCK

I scream, you scream, we all scream for … horse flesh ice cream? Okay, so maybe “we all” don’t. But some people do. A lot of people, in fact. Horseradish, foie gras, and lobster, too. Next time you’re craving an ice-cold cone, why not step out of your vanilla/chocolate comfort zone to try one of these 12 strange-but-real ice cream flavors.

1. RAW HORSE FLESH

There are two dozen attractions within Tokyo’s indoor amusement park, Namja Town, but it would be easy to spend all of your time there pondering the many out-there flavors at Ice Cream City, where Raw Horse Flesh, Cow Tongue, Salt, Yakisoba, Octopus, and Squid are among the flavors waiting to tickle (or strangle) your taste buds.

2. HORSERADISH

Since opening Max & Mina’s in Queens, New York in 1998, brothers/owners Bruce and Mark Becker have created more than 5,000 one-of-a-kind ice cream flavors, many of them adapted from their grandfather’s original recipes. Daily flavor experimentations mean that the menu is ever-changing, but Horseradish, Garlic, Pizza, Corn on the Cob, Lox and Jalapeño have all made the lineup. 

3. YAZOO SUE WITH ROSEMARY BAR NUTS

As one of the country’s most decorated ice cream makers, Jeni Britton Bauer—proprietor of Ohio-based Jeni’s Splendid Ice Creams—is constantly pushing the boundaries of unique treats, as evidenced by her lineup of limited edition flavors, including the Yazoo Sue With Rosemary Bar Nuts, a mixture of cherry wood-smoked porter and rosemary, brown sugar and cayenne pepper-dusted peanuts, pecans and almonds.

4. BREAKFAST IN BED

“Traditional” isn’t the word you’d choose to describe any of the 70 ice cream varieties at The Ice Cream Store in Rehoboth Beach, Delaware. They don’t have Vanilla, they have African Vanilla or Extreme Vanilla Bean. But things only get wilder from there, and the shop’s proprietors clearly have a penchant for bacon: there’s the standard Bacon (African Vanilla ice cream with bits of real bacon); Bacon, Maple with Jack Daniels; Chocolate Covered Bacon; and Breakfast in Bed, an African Vanilla ice cream base with pasteurized egg yolks, real maple syrup and—you guessed it—bacon! Bonus points for the shop’s Mental Floss for Trailer Trash: vanilla ice cream with Oreo, Twix, Butterfinger, Nestle Crunch, M&Ms and Reese’s Pieces. 

5. FOIE GRAS

It took four months of testing and tasting to perfect it, but French ice creamery Philippe Faur—who’ve made ice cream from caviar, mustard and black truffle—finally perfected a foie gras kind of the cold stuff in 2008, which has since gained some serious popularity.

6. LOBSTER

Don’t let the “chocolate” in the title fool you: Ben & Bill’s Chocolate Emporium in Bar Harbor, Maine makes the most of The Pine Tree State’s most famous delicacy with its Lobster Ice Cream, a butter ice cream-based treat with fresh (again buttered) lobster folded into each bite.

7. WASABI PEA DUST

Big Gay Ice Cream started out as an experimental ice cream truck and morphed into one of New York City’s most swoon-worthy ice cream shops, where the toppings—not the ice cream—make for an inimitable indulgence, with Toasted Curried Coconut, Cayenne Pepper, Cardamom, Sriracha and Wasabi Pea Dust among your choices. 

8. PEAR WITH BLUE CHEESE

“Salty-sweet” is the preferred palette at Salt & Straw in Portland, Oregon, where sugar and spice blend together nicely with flavors like Honey Balsamic Strawberry With Cracked Pepper and Pear With Blue Cheese, a well-balanced mix of sweet Oregon Trail Bartlett Pears mixed with crumbles of Rogue Creamery’s Crater Lake Blue Cheese. Yum?

9. SECRET BREAKFAST

You never know exactly which flavors will appear as part of the daily-changing lineup at San Francisco’s Humphry Slocombe, but they always make room for the signature Secret Breakfast. Made with bourbon and Corn Flakes, you’d better get there early if you want to try it; it sells out quickly and on a daily basis.

10. FIG & FRESH BROWN TURKEY

The sweet-toothed scientists at New York City’s Il Laboratorio del Gelato have never met a flavor they didn’t like—or want to turn into an ice cream. How else would one explain the popularity of their Fig & Fresh Brown Turkey gelato, a popular selection among the 200 flavors they have created thus far.

11. AVOCADO WITH MINT & SOUR CREAM

The philosophy at New Orleans’ Creole Creamery is simple: “Eat ice cream. Be happy.” What’s not as easy is choosing from among their dozens of rotating ice creams, sorbets, sherbets and ices. But only the most daring of diners might want to swap out a sweet indulgence for something that sounds more like a salad, as it the case with the Avocado With Mint & Sour Cream. 

12. ESKIMO ICE CREAM

If you happen to find yourself in an ice cream shop in Juneau, remember this: Eskimo ice cream—also known as Akutag—is not the same thing as an Eskimo Pie, that chocolate covered ice cream bar you’ll find in just about any grocery store. Though the statewide delicacy has usually got enough fresh berries mixed in to satisfy one’s sweet tooth, its base is actually animal fat (reindeer, caribou, possibly even whale). 

WHAT’S YOUR FAVOURITE  ICE CREAM

WHY NOT LET US KNOW?

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The Old Ice Cream Man

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There once was an old ice cream man
who thought he had a brilliant plan.
To increase his money,
he’d also sell honey.
But the kids saw the bees, and ran!

by Dessa Lim 

Sly Slick

ice cream dog

A girl eating ice cream got tricked
by her own sneaky dog named Slick.
When she wasn’t looking,
Sly Slick started licking,
Then all that was left was the stick.

by Dessa Lim 

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ice creammmmmmmmmmmm

Everybody loves to eat ice cream in the hot weather, but have you ever wondered how you could make plain old ice cream more interesting? I am going to share with you 10 quick and easy ways to do just that. Providing you have the ingredients at hand, none of these ideas should take more than a few minutes to prepare.

01. Nuts About Ice Cream – One of the easiest ways to spice up your ice cream is to buy a bag of your favourite nuts or a bag of mixed nuts if you prefer. Put a little hole in the bag (but not big enough for the nuts to come out) and compress until all the air is removed, then take something hard and smash the nuts up in the bag. Simply sprinkle the broken nuts onto your ice cream and mix them in.

02. Strawberry, Coconut Ice Cream – Something I like to make which is really easy and the kids love, chop up some fresh strawberries and place in a mixer with some vanilla ice cream and then add a bag of coconut flakes. Mix for a few seconds but don’t overdo it. This ice cream is really good inside chocolate eclairs. 

03. Oooh, Saucy Ice Cream – Most people would use some sauces to liven up their ice cream, but the usual chocolate or strawberry sauce can become a bit tedious. I like to use some sauces which are a bit different: apple sauce, lemon sauce, honey or syrup, mocha chocolate sauce, caramel sauce or rhubarb sauce. 

04. Marshmallow, Chocolate and Honey Ice Cream – Take a bag of mini marshmallows and slowly mix them into some vanilla ice cream along with a crushed up bar of chocolate and a few drizzles of honey. Garnish with a sprig of mint. This idea is perfect if you are trying to impress party guests or even your partner.

05. Banana Splits – This is probably one of the easiest things to make but some people never do. Slice a peeled banana in half (lengthways) and place in a dish. Add a few scoops of your favourite ice cream (vanilla is probably my favourite). Squirt a little squirty cream around the banana and ice cream then sprinkle a few broken nuts and drizzle a little strawberry sauce or honey over the top to finish it off.

06. Peanut Butter Jelly Ice Cream – One of Kathy’s favourite things is peanut butter so I made this ice cream for her and she absolutely loved it. Take some vanilla ice cream and add a few spoonfulls of peanut butter and also a few spoonfulls of your favourite jelly, mix gently to combine, but not too much. Serve in a bowl with wafers and sprinkle a few chopped nuts over the top.

07. Apricot Ice Cream – If you are partial to apricots then this one is for you. Take a few dried apricots and chop into tiny pieces and mix into your favourite vanilla ice cream along with some apricot sauce. This is really good when your sat outside on hot, sunny days.

08. Cookies and Ice Cream – Cookies are a really good snack, but cookie dough ice cream is much better. Either make your own chocolate chip cookie dough or use Nestle’s Toll House ready made cookie dough and break it up into pieces and mix with some vanilla ice cream, delicious. You may also want to drizzle a little caramel sauce over the top too.

09. Fresh Mint Ice Cream – This is one of my personal favourites because I love the taste of fresh mint. Take about 6 or 7 sprigs of mint and chop very finely or use a blender (saves time) then mix into your vanilla ice cream. I like to place this back into the freezer for 30 minutes or so to allow the mint flavour to penetrate the ice cream.

10. Rum and Raisin Ice Cream – This is for adults only. Soak a couple of handfulls of raisins in some rum overnight then add the raisins and the remaining rum into your vanilla ice cream and mix until the ice cream turns a light brown colour (add a little more rum if needed). We recommend not driving after this one.

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062110-watermelon.jpgWhen the summer temperatures start climbing, we often don’t feel especially hungry. The temperature extremes of the hot blasting outdoors and freezing air conditioned indoors sometimes takes away our appetite. Here, though, are ten good snacks for for when you feel like it’s too hot ot even eat!

1. Chilled Hard Boiled Eggs: They’re small, easy to consume and pack a punch of protein. Add a sprinkle of salt and you’re all set.

2. Smoothies: The ultimate vessel to deliver whatever nutrients you require to last you throughout the day. Although smoothie shops sell you ridiculously large portions, a small 12 ounces is enough to get some serious nutrition without leaving you with a growly stomach.

3. Frozen Grapes: There is a severe cult following for this simple snack, just toss any bunch of grapes straight in the freezer. The end result is something that requires chewing and has a pleasant tang without being a milk-based dessert or snack.

4. Cold Noodle Dishes: It might be Soba or some Buckwheat noodles, but either way you can create sauces with big flavor and deliver them in a crisp, cool manner. Check out more cold noodle dishes here.

5. Ice Cream: Although it might not offer anything nutritionally, it is still the go to snack for many that are staring high temperatures in the face. A cool bowl of almost any flavor is usually more than welcome (even if it’s only breakfast!).

6. Water: Even though you don’t eat water (though we’ve lived in some cities we swore we did), it’s a great way to cool down your insides and put off hunger for a little while longer until you’re ready to consume a real meal instead of snacking.

7. Spicy Foods: Many will tell you that a good and spicy curry (Indian or Thai) is the way to go because it makes you sweat. We’re still not 100% sure of the science behind this method, so if it works for you, awesome, if not, see number 5!

8. Jerky: Although there’s tons of fresh fruit available during the sweltering heat, you might not always want the sugar (even if natural) that comes with it. A nibble ofhomemade jerky is a great alternative, plus gives you some substance unlike some of the other options above.

9. Watermelon: Growing up, Sunday dinner in the summer was 1/4 or 1/2 of a watermelon and a spoon. We’re not sure if it was the cool melon itself that made us feel better or the eating process where we got a fare amount of it on us during the process, but either way, watermelon is slushy and juicy without busting out a blender!

10. Spring Rolls: We have to say up front that any food shaped like a burrito is a winner in our book, but when the summer sun heats up, spring rolls are an easy dish to throw together, especially if you take a few minutes to do the prep work ahead of time. Add your choice of protein and you have a complete meal without adding any heat!

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Grilling is the quintessential summertime family activity. Just mentioning a BBQ conjures up visions of grassy parks, coolers with sodas, and a fiery range covered with delicious cooked meats and veggies.

It’s important to be aware of the inherent risks that come with barbequing, especially when children are involved.

Children are inherently interested in cooking and food. The process is mysterious to them, so take the opportunity to educate them about safe barbequing. Energetic and growing youngsters are inclined to be eager to eat aromatic delicacies grilling on the BBQ.

Kids are the most vulnerable to being injured by a barbeque. Not all accidents can be avoided, but this guide will provide suggestions to keep your little ones safe so accidents are at least less likely. You’ll also get some fun grilling ideas that you can do with your children.

Give Them a Grill Tutorial

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Embrace children’s natural curiosity about cooking! While still turned off, show them the BBQ and explain how it works. A short tutorial will go a long way in curbing curiosity once the actual cooking has begun. Show them:

  • Stop Drop and Roll: Show kids the standard procedure if their clothing was to catch on fire. Stopping, dropping to the ground, and rolling is the tried and true technique, and could save their life one day should fire get out of control.
  • Heating: Demonstrate how to turn on a gas barbeque and how to adjust the flame. Let kids help arrange charcoal briquettes in a charcoal BBQ, like building with blocks.
  • Food Prep: Food must undergo a fair amount of prep before it can be grilled away on the barbeque. Show your children the steps, marinating meat, skewering kabobs, wrapping potatoes or corn in aluminum foil. Showing children these steps involves them in barbequing and enhances their knowledge about cooking.

 

Avoiding Sharp Edges

Surprisingly, a large portion of barbeque related injuries come from being cut or scratched by the BBQ itself. Tissue wounds are the second most common injury for children, after burns. Barbeques are bulky machines mostly made of metal. Also, spatulas, metal brushes, skewers, tongs, and other barbequing tools are sharp and can cause scrapes. Be aware of jagged edges, pointy protrusions, and anything that a child-size person could bump their head on. It might even be worth it to “baby-proof” any part of the BBQ grill that seems particularly sharp with a piece of masking tape. Place metal grilling tools out of reach, preferably on a solid surface.

Safety Zone with Chalk

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To be completely safe, kids shouldn’t be anywhere near the barbeque once it’s turned on. Beforehand, why not have your kids draw a border on the pavement with chalk around the BBQ area? They can draw in a safety zone, which no one should enter while the adults are grilling. Making it into a creative game will make the experience fun!

Fun Kid Friendly Foods

Think of barbequing as a way to expand your children’s culinary horizons and enhance their palette. Instilling kids with a sense that they can make tasty, healthy food at home will go a long way for their health. Those who prepare their own foods avoid the pitfalls of fast-food and takeout: excess fat and calories, low nutritional value, and expensive prices.

grilled-kabobs

Some BBQ grilling ideas ideal for kids:

  • Stoplight Shish-kabobs: After soaking wooden skewers in water, layer green, red, and yellow colored veggie pieces. Suggested vegetables: Tomatoes, bell peppers for red; Squash, pineapple, or bell peppers for yellow; Zucchini, broccoli, asparagus, or bell peppers for green.
  • Pineapple Rings: Grilling fruit enhances the flavor and caramelizes its natural sugars. Have your kids use a small round cookie cutter to make rings in the center of sliced pineapple. Brush with a little sugar water and they’re good to go on the grill.
  • Sliders: Smaller versions of classic hamburgers are perfect for pint-sized appetites. Small slider patties are easy for little hands to form and they cook through quickly.

 

 

Safety & Maintenance Tips for Grilling at Home

Placement is Key

BBQ on a grassy hillsideBBQ grills must be used on heatproof flooring, at least 10 feet away from buildings or anything flammable. Barbequing should never be done inside, not even in an opened garage or tent. It is dangerous to use grills on patios, awnings, or balconies because of their proximity to buildings. It’s also important to make sure that thebarbeque is set up in a stable location, so it won’t fall over.

Ventilation

Leaving enough room for a cross-breeze keeps smoke from building up into a hazardous carbon monoxide miasma. Leave the grill in an area that has plenty of open space for the smoke to dissipate.

Checklist

Thoroughly examine the grill before barbequing for any cracks, holes, or damage. Be sure all the pieces of the barbeque grill fit together properly.

Cleanliness

Be sure that your BBQ grill is fully clean before and after cooking. Any leftover ash, charcoal, or grill residue needs to be brushed away and discarded. If your barbeque model comes with a drip pan, it should be emptied. A grill pad or splatter mat placed under the grill can catch any mess that the drip pan misses. This is important because build-up on the grate can cause fires.

Follow Instructions

It’s important to read the manual and instructions provided by the manufacturer before beginning your grilling odyssey. Even though it’s a drag, bear in mind that thousands of people are injured every year as a result of BBQ accidents. Also, read the fine print because misusing your barbeque can void any owner’s warranty you might have purchased.

Children

Boy giving thumbs up because he's safe around barbeques!Be especially aware of children when barbequing since they are the most likely to be injured from a grill. Even if you don’t have kids yourself, there’s a good chance that you might use your BBQ grill when other’s little tykes are around. If you have kids, it’s a good idea to give them a tutorial of the grill so they understand what makes it dangerous. Establish a “safety zone” and caution all children to stay away from the barbeque.

 

 

 

 

Obey the Heat

A barbeque can remain hot up to an hour after being turned off. You should never attempt to move or lift your grill while it’s on or still cooling.

Protect Yourself

Barbeques get extremely hot! Guard yourself from the heat using heavy duty gloves, long cooking utensils, and snug clothing. Clothing that hangs can catch fire easily, so avoid billowy sleeves, hanging apron strings, and long shirttails.

Fire SafetyFlames!

It’s not a bad idea to keep a fire extinguisher, garden hose, or at least 16 quarts of water handy, in case of flare-ups or accidents. In the event of a fire:

  • Propane BBQ: Turn off the burners, and shut off the tank valve if you can reach it safely.
  • Electric BBQ: Unplug or turn off electricity. 
  • Charcoal BBQ: Close lid over the grill
  • Grease Fires: Use a fire extinguisher to damper flames. Never extinguish using water because this will cause fiery flare ups.

Alcohol Awareness

Don’t drink and grill! Seriously, alcohol and BBQs can be a deadly combination. Besides impairing the grillmaster’s motor skills and synapses, plus alcohol is extremely flammable!

For the Gas Barbeque…

  • Propane Tanks: Inspect the cylinder of the tank for visible dents, leaks, or rust. If you see any damage, you should replace it.
  • Gas Pressure: Be aware of the temperature wherever the propane tank is stored, transported, and used. Keeping the propane container in a warm area increases the pressure of the gas and could cause an explosion.
  • Recycle: Do not throw away your propane tank in the trash; municipal and private programs are available for recycling. For disposable propane tanks, use all of the gas before tossing.

For the Charcoal Barbeque…

  • Lighter Fluid: Only use lighter fluid on unlit charcoal briquettes, not on coals that have already been lit. Never pour fluid directly onto an open flame, the fluid path could ignite the entire container! 
  • Charcoal: Heated coal pieces get extremely hot, never try to handle coals or ashes. After BBQing, place the ashes in a metal container with a lid, and mix them with water. This mixture should sit for several days before being disposed of in accordance with state regulations.

For the Electric Barbeque…

  • Electric Requirements: All extension cords and wall sockets must be able to handle the amperage of the electric grill. Otherwise the circuit board can become overwhelmed and start an electric fire.
  • Combustible Materials: Anything flammable should be kept at least 10 feet away from the grill when it’s in use.

Keep safe

 

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kids_on_log

With summer fast approacing, and seemingly endless days ahead, many parents fear the dreaded words from their children: “I’m bored!” Here are 20 activities to help keep boredom at bay:1) Fingerpaint with shaving cream on colored construction paper.2) Decorate a clay pot and plant a flower, herb, or tomato plant. Nurture it and watch it grow.

3) Draw a picture and mail it to Grandma and Grandpa. Or have them mail themselves a letter and see how long it takes to get back to them.

4) Decorate rocks with tempera paint. Add eyes to make them into insects or animals, or start a rock garden by filling a decorated shoe box with soil and placing the rocks in it.

5) Play with a magnet. Learn what it will and will not pick up. Attach it to string and tie it to a stick. Go fishing for paperclips.

6) Spray paint 2 liter bottles and use them as bowling pins.

7) Make a bird feeder by rolling a pinecone in peanut butter, then in bird seed. Hang it from a tree with string.

8) Have your kids design their own placemats. Help them cover their art work with clear contact paper.

9) Hide an object in a room and have your kids hunt for it. Tell them if they are “hot” when they get close to it or “cold” if they move away from it.

10) Have your kids help you wash the car. Spray them when they are not looking, and be prepared for a water fight. Have fun and plan to get really wet!

11) Make macaroni jewelry. You can color the macaroni by mixing one tablespoon food coloring with two tablespoons rubbing alcohol and stirring in the dry noodles. Make several colors.

12) Put a sheet over a table to create a tent and have a picnic lunch inside.

13) Read and act out one of your child’s favorite stories.

14) Go on a nature walk and study birds, leaves, and wild flowers. Try to identify them. Make a notebook of everything you learned about.

15) Use craft paints to decorate an old t-shirt.

16) Soak a cut celery stalk in a jar or glass of water tinted with food coloring. Watch what happens to it the next day.

17) Have a Hula Hoop contest.

18) Make a cake and let your children help you decorate it with colored frosting and candies.

19) Have a sock war. Designate an area free of breakables, set boundaries, and divide into two teams. Start firing!

20) Start a “summer journal”. Help your kids write about the things you did each day and let them illustrate it. Keep these to look back on as they get older.

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snil

Once, upon a thyme leaf,
There lived a lazy snail,
Who munched and dozed, and dozed and munched,
On thyme he breakfasted and lunched,
And when it came to half past nine,
He chose once more to dine on thyme.

Later, upon the thyme leaf,
Was a rather plumper snail.
But, reader dear, his life was brief,
For this is no fairy tale.

He ate more and more, and grew fatter and fatter
Until one day he exploded, bang, splat, splatter.
One minute he was there,
The next he’d gone.
The coroner’s verdict
‘A snail thyme bomb’.

Patrick Winstanley

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desk
A ripe peach with an ugly bruise,
a pair of stinky tennis shoes,
a day-old ham-and-cheese on rye,
a swimsuit that I left to dry,
a pencil that glows in the dark,
some bubble gum found in the park,
a paper bag with cookie crumbs,
an old kazoo that barely hums,
a spelling test I almost failed,
a letter that I should have mailed,
and one more thing, I must confess,
a note from teacher: Clean This Mess!!!!

by Bruce Lansky

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AWT018 gbcs david griffen 241 (h)

  • 20mins to prepare and 15 mins to cook
  • 15

GBClogo recipe

Andy Water’s Coconut cookie crumble is an ideal recipe if kids are happy to get their hands all gooey.

Preheat the oven to gas 4, 180°C, fan 160°C

Line a baking tray with baking parchment – see if the kids can help laying this down.

In a large mixing bowl, combine the flour, sugar, coconut and oats, blending well – messy, floury kids’ hands should be the sign of a job well done. Just make sure their hands are washed before getting stuck into the mix.

In a small pan, melt the butter and golden syrup over a low heat.

In a small bowl, dissolve the bicarbonate soda in 2tbsp of boiling water. Combine with the golden syrup and butter.

Make a well in the centre of the dry ingredients, and pour in the warm golden syrup mixture, mixing well until it forms a dough.

Take a heaped teaspoon of the mixture and roll into balls. Place onto the baking tray and press down slightly to flatten. Repeat until all the mixture has been used up – little hands will make light work of rolling the dough into balls – and then flatten down into cookies.

Place into the preheated oven for 15-20 minutes, until the biscuits are golden.

Once baked, remove and place straight onto a wire rack to cool before serving.

 

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