Vaccination Proclamation

I struggled with the decision to vaccinate my first child (I did end up getting him all of his shots); and now, I find myself struggling again to decide whether or not to vaccinate my second child. The thing is, there is so much information supporting both sides of the argument on whether or not to vaccinate...and, both sides are argued so passionately.

My first child has shown no signs of having an adverse reaction to his shots and for that I am grateful. Even though I have read about the mercury (no longer used) and formaldehyde (it is supposed to be in such small quantities, it is similar to a naturally occuring substance already in our bodies) present in the vaccines, I am most concerned about introducing so many things at once to my baby's sensitive system (and, he is very sensitive...skin, tummy, you name it).

I am also concerned about him interacting with our family that travels out of the country regularly (and, also when we travel ourselves when he gets a little older, for his possible direct exposure to infectious diseases). His doctor said that the things that are currently most dangerous are typhoid fever and hepatitis A; but, he is still too young (4 months) to be innoculated against these two things anyway.

We went ahead with his 2 month shots, after much debate and question; but, we had waited to get his hepatitis B shot until that time and we skipped the flu shot. I don't like vaccinating against the flu because I believe that in doing so, we will create a much more dangerous strain. It is for the same reason we don't use anti-bacterial everything...a few germs are good and they enable us to build natural antibodies to be better able to fight off other sicknesses.

We have decided to hold off on his future shots until he is old enough and has enough blood volume to be tested for antibodies that already exist in his body (he is a breastfed baby, after all) to see if we really need all of them. At that time, we will decide what schedule works for him so that he does not get too many shots at once. This is the best thing I know to do for my child, whom I love so much.

Green Transportation

My husband has vast knowledge about historical events. He also has a way of bringing to light information that helps everything make sense. For instance, I often complain about our country's antiquated rail transportation system (especially compared to Europe and Asia); so, he told me that after the war, the U.S. dedicated their efforts toward building superhighways because America was going to be the "land of the automobile". While that is, in fact, what America has become; it doesn't make sense to me that our country has not chosen to advance and therefore diversify our transportation options.

So, I am delighted to read about a recent push in regard to rail technology in America. Rail is the least expensive transportation method to maintain; and, the high-speed electric rail cars that are already in use elsewhere have zero emissions--a vast difference from traditional automobiles and airplanes. If only we could go around the world on trains!

I look forward to the day when rail transportation in the U.S. is easier and faster (i.e. better) because I believe it will revolutionize the way we think about transportation and the overall effect on the environment. I hope to be riding one of those trains with my kids and, soon!

Tortilla Soup

This soup enables me to use cheaper cuts of chicken and the plethora of tomatoes coming out of the garden at this time of year...yum! Thanks to a friend who asked for the recipe...here it is!


1 dried ancho chile (can be found almost anywhere, especially at a Mexican grocery store)
1/2 c. boiling water
2 T. olive oil
3 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 large onion (I use half), diced
2 carrots, peeled and sliced into 1/2 inch coins
2 stalks celery, cut into 1/2 inch slices
3 garlic cloves, peeled and quartered
2 t. ground cumin
6 c. chicken broth
6-8 roma tomatoes, diced (or 2-14.5 oz. cans chopped tomatoes)
1/2 c. loosely packed cilantro leaves
6 corn tortillas (I use white corn tortillas)
Vegetable or canola oil, for frying

For garnish (all optional): Sliced avocado, crumbled queso fresco, sour cream, salsa, lime, and/or cilantro, crispy tortilla strips (made by frying sliced tortillas)

Place chile in bowl, pour boiling water over and let soak 30 minutes. Drain, remove stem and seeds. Slice into 1/2 inch strips and set aside.

In a heavy Dutch oven or soup pot, heat olive oil over medium high heat. Add chicken; season with salt and pepper. Brown on both sides, about 10 minutes total. Add onion, carrots and celery. Continue to cook about 8 minutes, stirring often. Add garlic and cumin and cook an additional 2 minutes. Add broth, reserved chile, tomatoes and cilantro and bring to a boil. Reduce heat and simmer about 15 minutes. Tear 3 tortillas into strips and add to soup. Continue to simmer about 15 more minutes.

With a slotted spoon, remove chicken to a cutting board. Remove soup from heat and puree with an immersion blender (or in small batches in a food processor). With two forks, shred chicken and return to pureed soup. Season soup to taste with salt and pepper.

Enjoy!

Homemade Granola

I adapted a recipe I found online from Better Homes and Gardens (a magazine I never knew I would enjoy reading). I love some granola with my yogurt & berries or just with milk...great any time of year and posted here by request! I make lots of different varieties with nuts and dried fruit and sometimes without cinnamon; but, this one is my favorite.

2 1/2 c. rolled oats
1 c. coconut
1/3 c. sunflower seeds
1/2 c. toasted wheat germ
1/2 c. flaxseed meal
1/4 c. butter
1/4 c. packed brown sugar
1/4 c. honey
1 1/2 t. vanilla
1 t. cinnamon
1 c. sliced almonds (or more!)
1 c. dried cranberries

Preheat oven to 300 degree F. Lightly butter the inside of a large roasting pan. Add oatmeal, coconut, sunflower seeds, wheat germ and flaxseed meal. Spread evenly. Bake for 20-45 minutes (original recipe says 20 minutes...I always toast it longer!), stirring often.

In small saucepan, mix butter, brown sugar and honey. Stir occasionally over medium heat until mixture is combined. Remove from heat. Add vanilla and cinnamon.

Remove roasting pan from oven. Turn up the heat to 350 degrees F. Pour warm brown sugar mixture over oatmeal mixture and stir thoroughly with a fork. Bake for 1o minutes more.

Remove from oven and stir in cranberries and almonds. Firmly press granola mixture into pan, making an even layer. Bake for 10 minutes more or until golden brown. Remove pan from oven and place on cooling rack. Remove granola with a spatula and place on foil to cool completely.

Store in an airtight container. Enjoy!!!!