Thursday, January 24th, 2013
When we first moved to LA, loads of people suggested I put Fia in swim lessons. I was told everyone has pools and that we’d spend many a day in them. The idea of swimming lessons was both for her comfort in the water and my peace of mind. Not that she’d be in alone, but just knowing the basics of holding your breath, paddling, etc., would make the pool a more enjoyable–and safe—experience for us both.
Fast-forward a year and a half. I have been to exactly one, yes, ONE, pool date. However, I have invested 1400 minutes (5000 minutes if you count the time to the lessons and back) and gobs of money. And guess what? She still can’t swim. She can paddle about 3 strokes on her own with her face in the water. Certainly not enough to be considered “pool safe.”
Here’s the kicker: we both hate it. Every Monday morning as we make the trek to the Valley (we live in Los Feliz for those who know LA), she asks who her teacher will be (we’ve had to switch several times because she didn’t like some of them). Then she starts saying, “I don’t want to put my face in the water.” I try and convince her why water on her face is fun. I don’t mention that I, too, hate water on my face. Even raindrops. I cringe just thinking about it.
I also remember having swim lessons when I was about 8-years old. I remember all the kids jumping into the teacher’s arms and me standing there crying and afraid. I remember the teacher’s frustration with me as I simply refused. Granted, Fi is with an instructor one-on-one. And at this stage, there is no jumping into arms. I should mention it’s the Jim Herrick swim school. It’s a top-notch place and there is no part of me that thinks they aren’t doing the best job possible. There are also phases where Fia seems to enjoy it. So it’s not like I’ve dragged her kicking and screaming for 70 weeks. She does love the water when she’s with us (pictured above).
My question is: do I just cut my losses and consider it a “sunk cost” or do I forge ahead? The teachers keep saying she is really close to “getting it.” But I don’t want her to start hating it so much that the water becomes something fearful.
I was all ready to pull the plug until this past Monday. I took Emmett with me and we sat on the steps of the pool splashing around, getting soaked. He was loving it. We told Fia to show baby brother how to swim. She loves nothing better than being the boss and showing him how it’s done. Swimming was no exception. It was the most excited I’ve seen her in the pool in a long time. She did amazing too. The instructor suggested I bring him every week. It interrupts his naptime but that is the other option I’m debating.
Do any of you have any experience with this issue or any suggestions for me on how to proceed? If I get in the pool with Fia myself, 1) I have to get on a bathing suit. 2) I have to get water on my face. 3) I have to get Emmett a babysitter. (God forbid, judging from the backlash I received on that issue last week).
If I give up now, has it all been for naught or will some of this experience stay with her until she’s older and we try again?
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floaties, nanny, pool, pool party, pool safety, swim lessons, swimming, swimming pool, toddlers swimming, water, water danger | Categories:
Fearless Feisty Mama, Mom Situations, Mom Tricks and Tips, Moving Mid Pregnancy, Moving to Los Angeles, Must Read
Friday, July 27th, 2012
Doesn’t she look like a little orphan girl here? But from another century? I love her “looks” that she gets.
Kind of looks orphan-ish here too. But not from another century. This is at the beach.
Her hair is getting so long! Just a few months ago, I took this picture of her at school. With a turtle.
And this one when we moved from Brooklyn to LA:
Time goes way too fast. Sigh.
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Monday, September 19th, 2011
Last week I was doing an event in Central Park that was all about tips for Italian cooking. The Barilla Pasta Company sponsored it. I learned some really simple, but key things I didn’t know about cooking pasta, sautéing garlic and using olive oil. Wanted to share them with you guys.
The Pasta Experts
Always boil enough water for your pasta: one gallon of water to one pound of pasta.
Don’t add oil to your water. It does nothing. If you don’t want it to stick, the key is to add enough water and to occasionally stir it.
Add enough salt so that your water tastes like broth. For those who add a pinch of salt (like I always have)—try a few tablespoons instead. Unless you have dietary restrictions, your water should taste like a broth/saltwater. The salt will stick to the pasta and help give it flavor. I kid you not; this made a HUGE difference in the way the dishes tasted.
Don’t EVER rinse your pasta (something I always did until now). You want the starch on it to bind to your sauce.
Don’t overcook your pasta. How do you know? Follow the directions on the box. Every pasta shape is different, so you must read the directions. If it says boil for 9 minutes, test it at 8. The chefs would often drain it a minute early and add it to the sauce they were making. That way it would finish cooking in the saucepan. If you overcook pasta, you lose the essence of it. Plus, it is harder to digest. You definitely want al dente, which is usually what the directions specify on the box.
GARLIC AND OLIVE OIL:
Use a good olive oil. Look for bottles/brands that have a “best if used by” date on them. Olive Oil is best used 18 months-2 years from the time the olives were harvested. So if you’ve had a bottle sitting on your counter for a decade, toss it.
Buy olive oil that is in a tinted bottle. It shouldn’t be exposed to light. Or heat. Keep in cool, dry place, but not in the refrigerator.
They all used Extra Virgin Olive Oil. Seemed to be the general consensus.
When using olive oil to sauté garlic, heat the oil at medium (in other words, be patient. Don’t just put it on high to get it hot faster). Then add your garlic.
There is really no need to have a garlic press or to finely chop it. If you just put a clove in (without the skin, obviously), or cut a clove in half, that is enough to infuse the flavor into the olive oil. In fact, these guys, who were from Italy, often let the garlic infuse, then they would take the clove out and throw it away or use it for bread.
Don’t burn your garlic. Apparently we Americans are notorious for overcooking both our pasta and our garlic. The garlic should just be turning color when you either remove the cloves or add the rest of your ingredients. By adding other items, the cooking process naturally slows down and your garlic won’t burn. You can also add some water from your pasta pot (remember: properly salted) to slow down the garlic from burning. Also by adding water that the pasta is boiling in, you can make your sauce creamier, as it has some starch in it from cooking the noodles.
For as many years as I’ve stood with chefs in kitchens from my Food Network job, The Best Of I was surprised that I didn’t know some of these very basics.
One more personal tip I did bring to the table: to get the garlic smell off your hands, rub your fingers on stainless steel. I often use the sides of my kitchen sink. It neutralizes the odor.
Any other tips you have to share? Or questions? I feel like an expert now!
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central park, cooking, cooking tips, garlic, health, Holiday, olive oil, pasta, salt, saltwater, tips, water | Categories:
Fearless Feisty Mama, Mom Tricks and Tips