Ode to wet wipes!! The real life of a school bus driver!

We've all been there, that dreaded moment where your little one projectile vomits all over you, themselves and the surrounding area at the most inconvenient time possible!

This morning that was me, I was priding myself on being out the house with my little one in awesome time, I was at work with 40 WHOLE minutes to pre-trip my school bus after a 4 day weekend, I was all over this, life was good! Well, until; I set one foot on the bottom step of that bus, carrying my son when he promptly, out of no where, and with no warning AT ALL, vomits all over me from top to bottom, himself and the bus. ugh ugh ugh, I froze!!! 

It was still dark out and the light from my flash light was not "assess the situation" kind of equipment, ugh, ugh, ugh! I could feel vomit slipping down the cowl neck of my sweater into my shirt, it was in my hair, oh yuck, yuck, yuck! I knew if I took a step I would be treading in more of it and moving the mess further, oh, UGH!!! 

Ugh, I can't turn the bus on until I pre-trip, hmmm, I should go home and shower, hmm there's no time, hmm there's going to be kids at the bus stop in 30 mins, hmmm I should get a relief driver, hmmm what if they don't pick up the phone or are already booked, hmmm hmmm hmmm, what am I going to do?!?!?! I look dreadful, the bus is dreadful and the child is showered in puke and time is swiftly ticking by!!! UGH!

Ok, deep breath and thinking cap on.... what actually needs to be done before I start this bus and can get some light... Ah, the approach, check battery and under the hood checks and fluids... ok, I can do this!!! Deep breath... take coat and outer puke soaked layers off child, wrap him in a blanket and strap him in his car seat... hmmm, now what... Ok, no one sees you, or smells you, while you check the bus... off I go, ahhh good the engine, battery and fluids look good... we're beginning to look up this morning!! I go back in, press foot on brake then wait for the lights to go off on the dash and start her up, oh good the gages are spot on... this is better and better and now we can have light too, awesome, oh wait now I really see the mess I have to deal with! Right now who ever invented wet wipes is an absolute genius and thank goodness for my new shampoo system which left my hair looking presentable even after wiping puke out of it with a wet wipe!! (If you are having any issues with your hair private message me and I may be able to help you out!). I really should have invested in shares in a wet wipe company when I found out I was pregnant, I would have got some return on my investment from this morning alone, never mind all those other Mum moments which we all know well!!

In any case, after cleaning myself and the bus as best as I could, completing my pre-trip inspection and paperwork and getting my little man dressed in his fresh outfit off we set on our morning run in perfect time... so....

1. To all my fellow bus drivers.... a shout out for all those times you've pushed your personal struggles aside, put a great big smile on your face, greeted every student with a bright "Good Morning" (even if all you get in response is a grunt!) and transported that precious cargo (the future of this world) to their destination safely, then wished each and every one the most pleasant day, thank you, it doesn't go unnoticed!! It's not always an easy job!!

2. To all my fellow parents... a shout out for those days when you don't think you can take another thing, chin up and put that smile on; these days happen and you're doing great and remember the precious moments  watching your little ones deep breaths as they softly sleep and you can't help but love them all the more!! 

3. To all those going through training to be a school bus driver, I've been there, please don't roll your eyes at that trainer when they emphasize, LEARN YOUR PRE-TRIP, I sure was thankful for my trainers today!! You never know when you may need to chop that pre-trip up so learn it back to front and upside down, and any other way possible, one day you will be thankful!! I sure was today!! 

And to all those students who had me as a trainer, I apologize for the monotony as I ranted on about the importance of the pre-trip, but one day I assure you that you will thank me, as I was thankful to my trainers today!!

4. To all those parents-to-be/ parents who have survived, so far, without being puked on in a public place... add smelly stuff like the travel size body spray/ mist from Bath and Body Works to your diaper bag must have list. Although the wet wipes worked a charm for appearance, the lingering smell of vomit trailed me all the way to the shower... ugh... so my new love....

       

And after my eventful morning and wet wipe top to toe clean up... I showed up home like this... Thank goodness for my new hair products... absolutely in LOVE... they sure stood the test today!!!

I'm not sure I've ever been so thankful for, or waited so patiently in great anticipation of a shower!!!

Thanks Giving 2017

Thanks giving this year was a little bit thrown together, we had spoken about going camping but at the last minute we decided against it and there were no extended family plans so with 5 days to go we invited the family over and threw this together! A stress free thanks giving dinner for 11, I hope these dishes work as well for you as they did for us.

SLOW COOKER HAM
INGREDIENTS
1 Boneless smoked ham (1/2 lb meat per person)
Large can of fruit cocktail

1. Place the ham in the slow cooker (If the lid wont fit over the ham, cover with aluminium foil).
2. Pour the can of fruit cocktail over the ham.
3. Cook on high for 4 hours or low for 8 hours until tender.
4. Take ham out of the slow cooker and let sit for 20 mins covered in foil.
5. Carve ham and serve.

You may wish to serve the ham with pineapple slices or pureed peaches.

LOADED BAKED POTATO CASSEROLE

INGREDIENTS
1 Medium potato per person plus 2 extra (peeled and chopped)
1 tsp butter per potato
1 tsp sour cream per potato
salt and pepper to taste
1/2 slice bacon per potato, chopped and cooked until crispy
1/8 cup grated cheese per person
1/2 green onion per potato

1. Pre-heat oven to 375F.
2. Boil potatoes until tender.
3. Drain then mash the potatoes. 
4. Add the sour cream and butter to the potatoes and mix together.
5. Transfer the potatoes to an appropriate size casserole.
6. Top with the cheese, then bacon and green onions.
7. Bake for 30-45 minutes or until the cheese is melted and bubbly.
8. Serve.

ROASTED SWEET POTATOES

INGREDIENTS
1/2 a large sweet potato per person plus one extra, Peeled and chopped into wedges
2 tbsp olive oil to coat
Salt and pepper to taste
1 tsp dried thyme

1. Pre-heat oven to 375F.
2. Bring a large pot of water to boil then add the sweet potato wedges.
3. Par boil the sweet potato wedges for 20 minutes.
4. Drain.
5. Put the sweet potato wedges in a large bowl and toss in the olive oil to coat.
6. Mix the salt and pepper and thyme then add to the sweet potato and toss until equally coated.
7. Spray a baking sheet with non-stick cooking spray or brush with olive oil then arrange the wedges on the sheet.
8. Place in the oven for approx. 45 minutes until tender, turning every 15 minutes to ensure they don't stick.
9. Serve.

CHEESY BROCCOLI AND CAULIFLOWER BAKE
(serves 12)

INGREDIENTS
1 500g bag of frozen broccoli florets
1 500g bag of frozen cauliflower florets
1/4 cup flour
1/4 cup margarine
2 cups milk
2 cups grated cheese
Salt and pepper to taste

1. Pre-heat oven to 375F.
2. Mix the broccoli and cauliflower florets then spread across the bottom of a 9 x 13 inch casserole dish.
3. Put the flour, margarine and milk in a medium saucepan and heat stirring constantly with a whisk until thickened (this is quite time consuming, don't stop stirring or the sauce may curdle!). If you feel the sauce is thicker than you like, add some extra milk but remember that if you are using frozen broccoli and cauliflower some moisture will come out of them when baking.
4. Add 1 cup of the grated cheese and whisk until melted in.
5. Add salt and pepper to taste.
6. Pour the sauce over the broccoli and cauliflower.
7. Top with the remainder of the grated cheese.
8. Bake for 30 minutes until the cheese is melted and bubbly.
9. Serve

SWEET AND BUTTERY CARROT AND RUTABAGA CASSEROLE
(Serves 12)

INGREDIENTS
1 good size rutabaga, peeled and diced (If you cannot get a rutabaga or swede, purchase 6 small turnips)
12 Medium carrots, peeled and diced
1/4 cup butter
1 tsp brown sugar

1. Boil the rutabaga and carrots in a large sauce pan until really tender.

2. Drain then mash.

3. Add the butter and brown sugar to the carrot and rutabaga and continue to mash until well combined.

4. Transfer to a casserole dish then cover with foil.

5. Keep warm in the oven until ready to serve. If heating from cold it will take approx. 30 minutes at 375F to heat through.

Serve and enjoy, Happy Thanks Giving!!! 

For dessert we had the option of farmers market pumpkin pie or farmers market strawberry and rhubarb pie, kindly brought along by my husbands aunt. This was served with tea or coffee.

Bananas

I saw this post on Facebook the other day that got me thinking, what's your banana preference?

Are my household the only really picky ones who once a banana reaches 5 it lies in the fruit basket untouched by anyone until it reaches a 15 or beyond?!

Well today I had 4 such bananas so I made this family favorite banana cake, even my Mum who does not like bananas raves over this cake. Its the perfect combination of not too sweet, light, fluffy and moist and just the right hint of banana. My husband is not generally a dessert or cake person but he loves this cake and will even take the entire dish to work to share (I'm not too sure how much sharing actually happens, lol) when I have too many left over bananas, though I am instructed not to wreck it with any icing as it's perfect on its own!!! 

BEST BANANA CAKE EVER!!!!(makes one 9x13 inch cake or two 8 inch round cakes)

INGREDIENTS

2 ripe medium bananas

2 tsp lemon juice

3 cups flour

1 1/2 tsp baking soda

3/4 cup margarine

2 cups sugar (i usually go a little under 2 cups)

3 large eggs

2 tsp vanilla extract

1 1/2 cups milk

1. Pre-heat oven to 275F (135C)

2. Grease and flour a 9x13 inch pan

3. In a small bowl mix the banana and lemon juice; set aside.

4. In a medium bowl mix the flour, baking soda and salt; set aside.

5. In a large bowl cream the butter and sugar. (I use my electric stand mixer)

6. Beat in the eggs then stir in the vanilla extract. 

7. Beat in the flour mixture alternately with the milk.

8. Stir in the banana mixture.

9. Pour into the pan then bake for 1 hour or until when you gently press it with your finger it bounces back and a tooth pick when inserted comes out clean.

10. Enjoy!!! 

The aroma that fills the house as this cake cooks makes your mouth water at the thought!!!   

Even my wee man had to indulge!!

Thanks Giving Left Overs, I sigh, not!!!

Thanks giving just wouldn't feel right without a table piled with food; but after the party is over there's always the dilemma of left overs, and how many microwaved meals of meat, vegetables and potatoes can one really handle without going insane!!! But I just never feel like I can throw food away, especially after we've been doubly thankful for it at our thanks giving dinner. So, this year I planned a little better and we haven't had one microwaved meal of left overs!!! SCORE!!!

Our veggie and potato dishes were all casseroles which worked perfectly, everything could be done ahead of time at my leisure, and although I didn't freeze any this time they would all work perfectly frozen then pulled out the day before, and any leftovers were as good as the first day when re-heated again, it was just a win win win!!! 

Check out my post on thanks giving dinner 2017  for the recipes for our thanks giving dinner which was an absolute hit!!

This year we had a ham instead of turkey, at my husbands request, which isn't quite so versatile to use up, in my opinion, but fear not I got it figured!!!

CHEESE HAM AND EGG CONCOCTION(Serves 4)

The name of this dish comes from when I still lived at my parents, one evening my Mum asked me to make dinner with items she had to use up in the fridge and pantry before we went on vacation, and so this dish came about, my Mum enjoyed it so much that she often asked me to make "concoction" for dinner, referring to this or a variation of this!!

INGREDIENTS
Butter or margarine (to grease dish)
6 slices bread (cubed)
1 cup ham (cubed)
2 cups grated cheddar cheese
1 tomato sliced
4 eggs
1 cup milk
Salt and Pepper to taste

1. Preheat oven to 375F.
2. Thoroughly grease a 9x9 inch casserole
3. Layer half of the cubed bread over the base of the casserole.
4. Next layer the cubed ham then half the grated cheese.
5. Layer the rest of the bread followed by the sliced tomato then the remainder of the cheese.
6. Whisk the eggs together with the milk and add salt and pepper to taste then pour over the layered bread, ham, cheese and tomato.
7. Bake until risen and the egg is set (at our altitude it takes about 45 mins but at sea level it would probably be closer to 30 mins.)

CHEESY POTATO AND HAM HEARTY CHOWDER
(serves 6)

INGREDIENTS

3 slices bacon, chopped

1 medium onion, finely chopped

2 medium carrots, peeled and finely chopped

3 tbsp all purpose flour

3 cups milk

1 1/2 cups stock

1/2 tsp ground pepper

1/2 tsp garlic powder

Salt to taste

5 medium potatoes, peeled and diced

2 cups cooked ham, diced

2 cups grated cheese

1. Use a large pot and cook the bacon until crispy.

2. Remove the bacon from the pot with a slotted spoon and set aside.

3. Add the onion and carrot to the bacon fat and cook over a medium heat until soft.

4. Add the flour to the onion and carrot and stir until it soaks up the fat.

5. Add the milk and stock to the pan stirring continually until combined.

6. Add the ground pepper, salt and garlic powder.

7. Add the potato and cook until soft, about 20 minutes.

8. Add the ham and most of the cheese (reserve a little to sprinkle on the chowder when you serve it) and mix together.

9. At this point I transfer the chowder to a slow cooker to keep it warm until dinner time but if you are ready to eat immediately heat through until hot then serve with a sprinkle of cheese and crispy bacon on top.

CHEESE AND HAM QUICHE
(serves 6)

INGREDIENTS

For pastry:

8oz all purpose flour

4oz margarine

about 5 tbsp very cold water (from the fridge if possible) 

For Filling:

2 cups chopped cooked ham
2 cups cheese
1/2 cup milk
6 eggs
Salt and pepper to taste

Pastry
1. Flour a 12 inch quiche pan.
2. Rub (or use a food processor) the margarine into the flour until it resembles soft bread crumbs (handle the mix as little as possible)
3. Using a knife mix in water a table spoon at a time until the mixture begins to come together.
4. Bring the mixture together and form a ball.
5. Wrap the ball in plastic wrap and place in the fridge for a minimum of 1 hour. 
6. Roll out the pastry on a floured surface until it is about 1/2 cm thick then transfer to the quiche pan.

Filling
1. Pre-heat oven to 375F
2. Layer the chopped ham over the pastry.
3. Layer the cheese over the pastry.
4. Whisk the eggs then add the milk and mix.
5. Add the salt and pepper to the egg mixture then pour over the ham and cheese.
6. Bake until the quiche is golden and the egg is risen and set, usually 30-45 mins.

We like this served with a small baked potato and salad.

Leave your comments on these recipes below and other ways that you use up thanks giving ham!! I look forward to hearing from you.