COLLEGE PLANNING

I'm off to the bank this morning to discuss some options for college with my financial planner. The rising costs of college is frightening. We've been saving for college my son's whole life (he's 16) and I'm afraid it doesn't even cover one year of school. (It's didn't help that the stock market crashed either.)

We went and visited Washington University in St. Louis this summer and the sticker price is around $60,000 a year. Yikes!

HEALTHY SNACKS

I recently received some lunch box products to test from Salba Smart--some healthy choices for the kids.

Well, I have to be honest when my sons saw the "heart healthy" claims they were less than enthusiastic. My oldest sons refused to try them, but I did. The tortilla chips and salsa were delicious.

I try to eat a lot of things that are "good" for you so I wasn't quite sure, so my "picky" husband was next to try. He loved them too! Still no takers from the kids.

I ended up bringing all the snacks on a long road trip to St. Louis and eventually the boys got hungry enough in the car to give the snacks a try. That ate my whole stash!

One of the things I really loved was the bag of the Salba grain itself. I add 1 tablespoon to my yogurt and it's delicious, and I get Omega-3, Calcium, Iron and antioxidants. Honestly, I feel better all day.

Here's a list of yummy Salba Smart products:

• 100-calorie Bite Size Organic Tortilla Chips (0.7oz)
• All Natural Whole Wheat Tortillas (10.5oz, 12.4oz, 20.8oz)
• Pretzels made with organic flour in Sticks (7oz) and Thin Twisted (7oz)
• NEW for fall 2009: Baked Potato Crisps made in Original, Bar-B-Que, and Cheddar & Sour Cream flavors.

For more information please visit http://www.salbasmart.com/.

EARTH ANGELS FIRST EVENT MAKES THE COVER!

The Earth Angels first event made the COVER of the Daily Tribune thanks to writer Catherine Kavanaugh.

Please read the full story here:

http://www.dailytribune.com/articles/2009/07/26/news/srv0000005939147.txt

SOCH WELCOME INN

Earth Angels Relief did our first event today. Together with the Little Caesar's Love Kitchen, Sheesh Restaurant, and Frosty Freeze we fed about 40 people at the Welcome Inn in Berkley. The luncheon was fantastic. Great food. Great people. I brought a video camera with me and did quite a few interviews. There were people there who found out about the pizza party at bus stops. People who hadn't eaten a "real" meal in months. Everyone was so happy. I brought my sons with me and they served pop. I asked my 14 year old if the guests were nice. He said "Yeah. And they're really polite. More polite than most people."

As we were leaving one of the young men who ate with us asked me if I could give him a ride to Woodward. I said sure. I was a little uneasy but he was so sweet. And so young. His name is Vic. 

He got in my van with me and the kids. I felt kind of bad. Dylan had soccer practice before the lunch and had taken off his shoes. The van stunk like rotting grass--so much so that we stopped for Fabreeze on the way to the Welcome Inn. Willie said the air freshener just made the van smell like "pretty stink". Vic was nice enough to pretend not to notice.

On the drive to the bus stop I ask him what his plans were. He said he was going to take the bus and go back to Detroit. I said "No. I mean what are your plans for your life?" I looked at him. He was so darn cute,  A boyish kind of cute. He said "I'm just trying to stay out of trouble." Then he added "I just got out of jail." I felt a cringe of uneasiness in my stomach.

"What were you in jail for?"

"Retail fraud, " he said. "My friend is in jail for 5 years. Home invasion." He softly repeated "I'm trying to stay out of trouble." He just stared ahead.

I gave him all the money I had $11. I was felt bad I didn't have more. 

I came to the light at Woodward and I stopped. "There's a bus stop. I will pray for you" I said. "I believe in the power of prayer." He said nothing. Got out of the car. Smiled. His smile is so beautiful. When I turned the corner he was sitting in the bus shelter. I waved. He waved back.

I thought about that young man all day. I wonder what chance he has of finding a job in this economy? In this state. With a criminal record. It breaks my heart. What kind of chance does he have?

He told me he lives down by hockey arena and I thought about going and looking for him. He told me he hadn't eaten a "real meal" in two months. I cannot stop thinking about him and wondering how he will survive. I don't want him to end up in jail again.

WILLIE IN THE NEWS AGAIN

Read the story!

KIDS CRUISE

The Mydols are looking forward to participating in the 2009 Kids Cruise in Royal Oak. It's part of the Dream Cruise activities. Here are the details.


Info: Kids' Cruise offers a family-friendly cruise event in Downtown Royal Oak. Activities include music by the Candy Band, Detroit School of Rock & Pop, The Mydols and John Latini, a giant inflatable slide, a roller racer speedway, and a truck area where kids can climb through, in, and around fire trucks, police cars, mail trucks, dump trucks and more. Classic car clubs will have their vehicles on display and, at sundown, an outdoor movie, Hotel for Dogs, will play.

Date: August 11, 2009
Time: 4pm - 10pm
Location: Downtown Royal Oak -Fifth Street between Washington and Center, Center Street between Fifth and Sixth and the parking lot on the corner of Sixth and Center
Price: FREE admission, sponsored by the Royal Oak Downtown Development Authority

Mydols, Grateful Dads play for families

Mydols, Grateful Dads play for families

Ursula Watson / The Detroit News

Just because you have children doesn't mean you can't get out and mingle, but in today's uncertain economy paying for a babysitter for a night out isn't always feasible.

For those who need a variety of options, the Museum of Contemporary Art Detroit will offer Family Hootenanny.

The free Sunday event will feature the mother of all rock band battles when mommy group, the Mydols, and daddy band, the Grateful Dads, go head to head. Read the whole story in the Detroit News.

BARNEY GOES TO COLLEGE

Here's a video we made of Barney in St. Louis. He had a big day. Tomorrow he goes to Purina Farms.

MYDOLS AT THE WHITNEY JULY 12

There’s wonder to be found through the garden gates this summer during the Garden Family Hootenanny, 3-5 p.m. Sunday, July 12, 2009 at The Whitney. Seeds of music will be sown in the beautiful gardens of the historic restaurant with live performances by the Mydols and Cello-Bella!, a Music Together demonstration, and plenty of fun for children of all ages. As parents dig into food and drink at the outdoor cafe, kids will discover bubbles, games and crafts blooming along the garden path.
A “hootenanny” is defined as a social gathering or informal concert featuring folk singing and dancing.The Garden Family Hootenanny is the latest in a series of Hootenanny concerts and CDs organized by April Boyle, lead singer of the Mydols, to celebrate music both children and parents can enjoy.

Since 2001, Detroit Family Hootenannies have brought together talented musicians to jam with full audience participation. Acts have included Dan Miller, Pas/Cal, The Sirens, Loretta Lucas, Jawbone and Liz Mitchell. The concerts gave rise to two critically-acclaimed compilation CDs, Detroit Family Hootenanny: Detroit Folks Playing Old and New Music for Kids in 2006, and Holiday Hootenanny in 2007.

This year’s entertainment includes all-mom band the Mydols, who entice kids to join in on songs like Run Crazy Baby and Three is a Magic Number. Cello-Bella! will play family faves like On the Good Ship Lollipop and You’ve Got a Friend in Me on cello and acoustic guitar.
Parents and children can join Melissa Regan and Merrily Gechter exploring rhythm instruments, songs, chants and dance during a joyful, energetic demonstration of the Music Together classes they conduct in Birmingham, Plymouth and Canton.

The Whitney will provide garden fare, cocktails and mocktails for purchase.
The Garden Family Hootenanny is sponsored by ecostore USA, provider of eco-friendly cleaners, bath, body and baby care items at www.ecostoreusa.com.
The Garden Family Hootenanny will take place at The Whitney Restaurant, 4421 Woodward Ave., Detroit, 48201, www.thewhitney.com. Doors open at 2:30 p.m. Admission is $10 for parents; free for children 12 and under. Call Emily Driscoll to reserve your spot at
(313) 832-5700. For more information, visit www.thefamilyhoot.com.
.

HOME SWEET HOME!

We arrived home from Alaska this morning at 5:30 AM.  Check out video from our trip at www.alaskan-vacation.blogspot.com/

CHEF MICHAEL SMITH

Check out my interview with Chef Michael Smith and try his recipes:


Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce

This is one of the most popular dishes on my table. Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers. A five star dish for sharing!

Serves four

1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don’t work as well
1 cup room temperature cream cheese
1 bunch of fresh dill, chopped
4 green onions, sliced
1 lemon, juiced and zested
1 heaping spoonful of Dijon mustard
1/4 cup capers
8 ounces smoked salmon, or more
sprinkled sea salt and freshly ground black pepper, to taste


Bring a large pot of salted water to the boil. Season it liberally with salt until tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned. Cook al dente, until the pasta is cooked through but still pleasantly chewy.

Scoop out some of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Toss the pasta back into the pot along with a splash or two of the reserved water, perhaps a half-cup or so in total then immediately add the rest of the ingredients. While the pasta is still steaming hot it will easily melt the cream cheese and form a rich creamy sauce. Season with salt and pepper. Serve immediately.




Simply Steamed Island Blue Mussels with Three Different Flavours

Mussels are super simple to cook and travel with their own built-in sauce base. They’re easy to steam and when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you care too so mussels are also a great ingredient to free style with.

Serves four

Five to six pounds of mussels, rinsed well with lots of cold running water
Choose 1 of the following three flavouring groups:

• A 12 ounce bottle of your favourite local beer, a sliced onion, a tablespoon of butter

• 1 cup of orange juice, 1 tablespoon of curry powder

• 1 cup of whatever wine you’re drinking, 1 tablespoon of mustard, 1 teaspoon of dried thyme, 1 tablespoon of butter

Wash the mussels very well and discard any that are open and wont close with a bit of gentle finger pressure.

Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, ten minutes or so.

Spoon out the mussels into a serving bowl. Strain the remaining liquid to remove any broken shell or lingering sand in it. Serve with the mussels and lots of bread for soaking up the flavourful juice!


Organic Prince Edward Island Field Greens with Apple Vinaigrette & Pumpkin Seeds

A simple greens salad is both healthy and tasty. When you toss it yourself with local organic greens and a homemade dressing it can also be a powerful way to support sustainable food choices.

Serves four

Four handfuls of local, organic field greens
1/2 cup of toasted pumpkin seeds
1/4 cup of canola oil
2 tablespoons of apple cider vinegar
1 tablespoon of local honey
1 teaspoon of any mustard
salt and pepper to taste

In a festive salad bowl, whisk together the oil, vinegar, honey and mustard until they form a smooth dressing. Toss the greens in the dressing until evenly and lightly coated. Sprinkle on the pumpkin seeds and any other of your favourite locally and seasonally inspired salad garnishes!