'Round, 'Round, Get Around, I Get Around

This saga with N. and Social Services has my stress hamster in overdrive. It feels like I'm getting the run around. Well, no, I'm taking teeny tiny steps forward by checking off the stuff I'm apparently getting wrong, but I feel like I'm being punished by inconvenience.

I've said this several times, and in this case, it bears repeating: For a country that produces so much high-tech, many government services, municipal services, and things like health insurance corporations are remarkably low-tech. I don't understand why I can't go to an administrative office and get what I need done with the click of a button or six. I don't understand why my health insurance user portal is not particularly user-friendly or intuitive for the non-everyday stuff like finding and filling out a form for their mental health center (that's not true. I know why. It's so folks get frustrated enough with trying to get an appointment, that they give up and never make that appointment). I also really wish people in an administrative role had an easy way to actually give correct assistance when asked about the non-everyday stuff.

I called the number I was given for the Maccabi mental health center in Beersheva. Immediately a robovoice tells me to go to the website and fill out a form, and then call back. Robovoice does not tell me what type of form I need to fill out. The website does not have anything about ASD diagnosing. So I click something at random (after hitting Translate to English because the important stuff I need as a patient is only in Hebrew) and I can't find anything about "filling out a form to make an appointment".

I call the number again, and press 1 as instructed. And I let it ring for 5 minutes before hanging up (yes, this is during their scant business hours). The phone doesn't even transfer me to an auto "leave your name, phone number, and ID number and someone will get back to you" option.

So, N. and I head over to the main Maccabi office, take a number, and wait to talk to an administrator. When it's finally our turn, N. gives his information and tells her he allows me to participate in the conversation (he's over 18, and they need his consent). She tells us we have to call the number - where I interrupt her and tell her we tried that. She tells us to go to the website - I interrupt her again and tell her we tried that, does she perhaps know where on the website we're supposed to go and/or which form do we fill out? No, sorry, she's not mental health services. Their office is in another location, which she tells me. Turns out I know the place and it's closer to where we live now.

I had to get to work, and since I'm unemployed as of Tuesday (this visit was on Sunday), I told N. we'll go on Tuesday to the office, as directed. And so we went. And were told to call the - I interrupted the lady and told her I tried. And that I tried the website, before she could offer that nugget of advice. She told me that no one was on site today (see reference above about scant business hours), and besides, it seems what I need would be at yet a third location. But chances are they were closed. She did, however, offer to send them a message that we needed to speak to someone. We thanked her, and left.

N. and I were about to separate - he to the mall, and I back home to get chores done after writing out this megillah, apparently - when his phone rang (see above about me not being able to deal with his medical issues. I think we're going to have to make a separate trip to the administrative office so I can get medical guardianship over him) and he answered. And lo and behold, it was someone from the Maccabi mental health offices. So, there we were, standing on the corner of a random Beersheva street, discussing N. on speakerphone. At some point, I took the phone from N., took it off speaker because I was having difficulty hearing the woman.

I explained to the woman the situation, and she had the exact same reaction that I did. N. is on the spectrum, the diagnosis hasn't changed, what the hell is Social Services playing at? She'd never heard of this issue before. What can I say? We Ks tend to overachieve in some things (I wouldn't mind overachieving tonight at getting all 6 plus the bonus number in the Loto drawing! Just putting it out there, universe.). She said she needed to talk to her supervisor and she'll get back to me. I gave her my phone number, and we hung up.

And this is where we stand as of now. On the potential plus side, Maccabi is moving into a big, new building at some point in the near future, so I'm hoping things might become more consolidated. Oh, who am I kidding. They'll just find new ways to be inefficient.

Edit: Just heard from the woman. She said she's never heard of Social Services demanding a new diagnosis, and the mental health center doesn't diagnose after 18 anyway. I asked her where we should go, and she had no idea. She told me to tell Social Services that Maccabi doesn't do the diagnosing after age 18 and if they're insisting he needs a new diagnosis, they should provide the testing. Social Services has afternoon hours today, so we're going to go to their office. And since we moved to a new neighborhood, we'll need to be assigned a new social worker anyway. I've also contacted the national autism organization to see if they can offer assistance and advice.

Cookie Brittle

1 cup margarine

1 cup sugar

1 1/2 tsp vanilla extract

1 tsp fine sea salt

2 cups flour

1/3 cup chocolate chips

1/3 cup chopped dried cranberries

1/3 cup chopped nuts of some kind

Preheat oven to 350 F (180 C)
Line a 10x15 jelly roll pan with baking paper and grease a bit.
Combine all of the ingredients and mix well.
Spread the dough in the pan. (Keep smushing - it will cover the whole bottom of the pan. It's supposed to be pretty thin.)
Bake 20-25 minutes (until golden brown.)
Allow the brittle to cool completely and then break it into pieces.

Hot and Sour Soup

 Hot and Sour Soup

Recipe

6 cups chicken broth

8 pieces Shiitake mushroom, sliced thinly

1/2 cup bamboo shoots

1/2 package firm tofu, thin sliced

1 cup carrot, julienne

1/4 cup soy sauce

1 tsp sugar adjust according to your taste

1 tbsp sriracha hot sauce adjust to your liking

1 teaspoon white pepper

1/4 cup white vinegar add an additional if you like more sour

1 tablespoon sesame oil

2 tablespoons corn starch + ¼ cup water

2 eggs beaten

2 green onions, sliced

Salt to taste

Directions:

Slice the tofu, carrot and mushrooms. Set aside.

In a large pot, boil 6 cups of chicken broth on medium-high heat. Once the broth is boiling, add the mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.

While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with ¼ cup water and set aside.

Start adding flavor to the soup. Add soy sauce, sugar, siracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and cook for 5-7 minutes.

Mix cornstarch slurry and slowly add in to the soup. Continue to stir while adding.

Add beaten eggs to the soup and continue to stir while adding. Add salt if needed. Serve while hot. Hope you enjoy.

Thai Coconut Curry Dumpling Soup

 Thai Coconut Curry Dumpling Soup

Ingredients:

• 20 gyozas or potstickers

• 1 tablespoon vegetable oil

• 4 garlic cloves, grated

• 1 teaspoon grated ginger

• 4 cups chicken broth

• 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)

• 1 tablespoon low sodium soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon toasted sesame oil

• 3 tablespoons Thai red curry paste

• 1 teaspoon brown sugar

• 2 tablespoons lime juice

• Chopped chives, for serving

• Your favorite vegetables (optional), for serving

Directions:

1. Cook the Dumplings:

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the gyozas (or potstickers) and cook, stirring occasionally, until they are golden brown on all sides. Remove from the pot and set aside.

2. Sauté the Aromatics:

In the same pot, add the grated garlic and ginger. Cook for 1-2 minutes, stirring, until fragrant.

3. Make the Soup Base:

Add the chicken broth, coconut milk, soy sauce, fish sauce, toasted sesame oil, red curry paste, and brown sugar to the pot. Stir well to combine and bring the soup to a simmer.

4. Add the Dumplings and Simmer:

Return the cooked gyozas to the pot and simmer the soup for 5-7 minutes until the dumplings are heated through.

5. Finish the Soup:

Stir in the lime juice and adjust the seasoning with more soy sauce or fish sauce if needed.

6. Serve:

Ladle the soup into bowls, garnish with chopped chives, and add any extra vegetables you'd like. Serve hot and enjoy!

Amish Onion Fritters

 Amish Onion Fritters

Ingredients:

2 large onions, thinly sliced

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon black pepper

½ cup milk

1 egg

Vegetable oil for frying

Instructions:

Prepare the Onions:

Thinly slice the two large onions and set them aside.

Combine Dry Ingredients:

In a mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon black pepper.

Add Wet Ingredients:

Add ½ cup milk and 1 beaten egg to the dry ingredients. Whisk until the batter is smooth.

Fold in the Onions:

Gently fold the sliced onions into the batter, ensuring each onion ring is well-coated.

Heat the Oil:

Pour vegetable oil into a frying pan, filling it about 1/4 inch deep. Heat over medium heat until the oil reaches about 350°F.

Fry the Fritters:

Using a spoon, drop spoonfuls of the onion batter mixture into the hot oil. Fry for 2-3 minutes on each side, or until golden brown. Flip the fritters carefully with a spatula to ensure even cooking.

Drain the Fritters:

Once golden and crispy, remove the fritters from the oil using a slotted spatula and place them on paper towels to drain any excess oil.

Serve: These Amish Onion Fritters are perfect as a side dish or snack, crispy on the outside and tender on the inside with a delicious onion flavor. Enjoy them with a dipping sauce like ranch or ketchup, or simply as they are!

Asian-Style Crispy Garlic Chicken

 Asian-Style Crispy Garlic Chicken

Ingredients:

500 grams boneless chicken thighs

2 tablespoons cornstarch

1 tablespoon dark soy sauce

1.5 tablespoons minced garlic

1 teaspoon ginger, minced

1 red bell pepper, sliced

⅓ cup green onion, chopped

⅓ cup oil for frying

For Chinese Garlic Sauce:

2 tablespoons soy sauce

¼ cup chicken broth

2 teaspoons rice vinegar

1 tablespoon light brown sugar

1 teaspoon sesame oil

1 teaspoon Sriracha

¼ cup water

½ teaspoon pepper

1 tablespoon cornstarch

Directions:

Prep Sauce and Marinate Chicken:

In a mixing bowl, combine all the sauce ingredients and set aside.

Cut chicken thighs into bite-sized pieces and place in a separate bowl.

Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly.

Cook Chicken:

4. Heat 1/3 cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2-3 minutes per side.

5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.

Cook Aromatics and Sauce with Chicken:

6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds.

7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well.

8. Cook for 2-3 minutes until the sauce thickens.

Serve hot with rice.

Mongolian Noodles with Ground Beef

 Mongolian Noodles with Ground Beef

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Kcal: 420 kcal per serving | Servings: 4

Ingredients:

8 oz ramen noodles (or any thin noodles)

1 lb ground beef

3 cloves garlic, minced

1/4 cup soy sauce

1/4 cup hoisin sauce

2 tablespoons brown sugar

1 teaspoon sesame oil

1/4 teaspoon crushed red pepper flakes (optional)

2 green onions, chopped (for garnish)

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Directions:

Cook the Noodles:

Bring a pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, and red pepper flakes. Set aside.

Cook the Beef:

Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Combine Everything:

Add the minced garlic to the cooked beef and sauté for 1 minute until fragrant. Pour in the prepared sauce and stir to coat the beef. If you'd like a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until thickened.

Toss with Noodles:

Add the cooked noodles to the skillet and toss to combine, ensuring the noodles are evenly coated with the sauce.

Serve:

Transfer to serving plates and garnish with chopped green onions. Serve hot.

Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken

Prep Time: 15 minutes + Marinating | Cooking Time: 15 minutes | Total Time: 30 minutes + Marinating | Kcal: 310 kcal | Servings: 4 servings

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup pineapple juice

1/4 cup soy sauce

1/4 cup brown sugar

2 tablespoons ketchup

1 tablespoon sesame oil

1 tablespoon ginger, grated

2 cloves garlic, minced

1/4 teaspoon black pepper

1 tablespoon cornstarch

2 tablespoons water

Sliced green onions and sesame seeds for garnish

Directions:

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, sesame oil, ginger, garlic, and black pepper.

Place chicken breasts in a large ziplock bag and pour the marinade over them. Seal and refrigerate for at least 4 hours, or overnight for best flavor.

Preheat grill to medium-high heat.

Remove chicken from marinade, reserving the marinade. Grill chicken for 5-7 minutes on each side or until fully cooked.

While chicken is grilling, pour reserved marinade into a small saucepan. Mix cornstarch and water, then stir into the marinade. Bring to a boil, then reduce heat and simmer until thickened.

Brush the thickened sauce over the grilled chicken. Garnish with sliced green onions and sesame seeds.

Korean Sloppy Joes

Korean Sloppy Joes 

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Ingredients:

1 1/2 pounds ground beef, 85/15 fat content

3 cloves garlic, minced

2 teaspoons sesame oil

1/2 cup ketchup

1/2 cup hoisin sauce

1/2 cup water

2 tablespoons low sodium soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon sriracha

2 green onions, sliced thinly

4 brioche rolls

Directions:

In a large skillet, cook the ground beef over medium heat, breaking it apart but leaving some chunks.

Once browned, add garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar, and sriracha. Stir well until the sauce thickens and the mixture becomes "sloppy."

Toast the brioche rolls, then spoon the beef mixture over them. Top with sliced green onions.

One-Pot Honey Garlic Chicken and Noodles

 One-Pot Honey Garlic Chicken and Noodles

Ingredients:

2 tbsp olive oil

1 lb (450 g) chicken breast, cut into bite-sized pieces

4 cloves garlic, minced

1 small onion, finely chopped

1/4 cup honey

1/4 cup soy sauce (use low sodium if preferred)

2 tbsp hoisin sauce

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp red pepper flakes (optional, for spice)

8 oz (225 g) noodles (lo mein or spaghetti)

2 cups chicken broth

1 tsp cornstarch mixed with 2 tbsp water

2 tbsp green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Directions:

Heat olive oil in a large skillet or wok over medium heat. Add the chicken and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken and set aside.

In the same skillet, add the garlic and onion. Sauté until fragrant and the onion becomes translucent, about 2-3 minutes.

Stir in honey, soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Simmer for 2 minutes.

Add the chicken broth and uncooked noodles. Stir to coat the noodles in the sauce. Cover and simmer for 8-10 minutes, stirring occasionally, until the noodles are tender.

Return the cooked chicken to the skillet and stir to combine. Add the cornstarch slurry and let the sauce thicken for 1-2 minutes.

Garnish with green onions and sesame seeds before serving.

A Day of Mourning, A Day of Celebration

(Trigger warning, siren begins at 00:46)

Yom haZikaron (Memorial Day for Israel's fallen soldiers and victims of terror) in Israel has a very small town feel to it. It's not about sales at the malls, the inconvenience of banks and government offices being closed, or a day off from school. As a matter of fact, other than offices being closed, Israel does things very differently than in the US.

Malls and supermarkets and other retail stores will generally close early. Theaters, restaurants, and bars are closed. School is early dismissal and chances are there were assemblies for part of the day. There are ceremonies everywhere. People really feel the day. And then there are the sirens.

The Jewish calendar is a lunar calendar, so holidays and observances begin at sundown and end at sundown the next day. At 8PM, a siren sounds all over Israel, and everything and everyone stops. Traffic is at a standstill. Business transactions are halted. People walking come to a stop and people at home pause whatever it is they're doing to stand and reflect and pray and mourn. And then it is repeated at 11AM the next day.

During this 24-hour period, the radios play mournful music and the national TV station runs the names of each and every soldier who died protecting Israel. And it's not a fast scroll of the names and it's done in an hour. For 24 hours, one name after the other will appear on the screen, along with their date of birth and the date of their sacrifice.

And then, when the day of mourning is done... we celebrate the creation of the State of Israel. Fireworks and drone shows, speeches and DJs. And then the next day there are jet fly overs courtesy of the Air Force, and we get together with friends and family and have our mandatory BBQ.

Corn Chowder

This is a very basic corn chowder recipe I got a long time ago. Of course, the measurements are for only a couple bowls of soup, and I tend to cook not just for several people, but for several people wanting several helpings. The original recipe called for green pepper, but I found it gave the soup a rather unappetizing grey tinge. The red peppers work much better.

Corn Chowder

1 potato, peeled & diced
1 medium onion, diced
1 red pepper, diced
2 tbsp butter
2 tbsp unbleached flour
2 c. fresh or frozen corn
3 c. lowfat milk
1 tsp. salt
1/2 tsp ground black pepper

1) in a large pot over medium heat, saute the potato, onion and red pepper in the butter until the onion is soft, about 6-8 mins.

2) add the flour and mix well. then add the corn, milk, salt, and black pepper, stirring thoroughly.

3) turn the heat to low and simmer for about 20 mins, stirring occasionally, until the veggies are tender and the chowder has thickened (do not let it boil). Using a stick blender, blend the soup to the consistency you want - longer for a smooth soup, less time for chunks.

Asian Chicken and Corn Soup

 I originally found the recipe on the Dumpling Sisters page, but needed to scale it up for a family.

First, I poach a whole chicken in a few inches of water. Once it's cooked, I remove it from the pot to cool, but keep the poaching liquid for added flavor. Once it's cooled, I shred the chicken.

I can't get creamed corn where I live, so I put approximately 500 grams of thawed frozen corn into a blender and add a couple cup of water. Once it's been blitzed, I add it to the pot of poaching liquid. Since frozen bags of corn comes in 800 gram bags, I add the remaining whole corn to the pot as well.

2 liters of water, shredded chicken, a few chopped scallions, a healthy splash of soy sauce, salt, black pepper, and a drizzle of toasted sesame oil go into the pot as well.

Once it comes to a boil, I stir in a steady stream of raw egg (3 eggs mixed with 1/3 cup water).

I let it simmer for 30 minutes, and then it's ready to eat.

Back at it

 In theory, fall is here, and in theory, it means cooler weather.

Which means I can start walking outside again. In theory.

Tomorrow, it's supposed to be a high of 102F.

This is where we are today.

The good news is, however, I already got my walk in. I turned on my alarm for the first time in a few weeks (the boys have been doing distance learning, so there's been no need to be awake at 6:15 am), and was out walking this morning at 6:45. It's been 7 months since I last did an exercise walk, and with the constant lockdowns and such since March, it's been a while since I walked more than much more than a kilometer at any given time.

And man, did I feel it this morning. I managed just over 2.25 kilometers, half of what I expected to do. But after the first kilometer, I started feeling it, and decided it wasn't going to do anyone any good - least of all me - if I pushed myself unnecessarily. I'm not in a race. There's no reason to push myself into pain. I'm going to be smart about this and work my way up to 5k again, and then work my way past 5k.

I've kind of been on the fence about when to do my walk. Last year, I did it in the evening. But lately, I'm just way too tired by 8 pm. So, get up early, do my walk while it's still relatively cooler out and the sun is just coming up, and then I can start my day. It will take a bit of juggling once the boys go back to school, to get them up and prepared for their day, but I think we'll be able to manage.

Family Growth Chart

 Many years ago, we bought a metal frame and white cotton fabric walls to build our sukkah. The frame stayed up all year, I sewed together several bed sheets to throw on top to make a shade, and we'd often have our Shabbat meals outside on the patio when the weather cooperated.

After a few holidays of getting tired of staring at the plain white walls, I decided I wanted to design something to paint on the walls. First I thought something rather industrious - traditionally on Sukkot (Feast of the Tabernacles), there is the concept of seven holy guests - Ushpizin - who visit the sukkah, one for each day of the holiday. Then I thought maybe to start a bit more simply, the seven species of fruit associated with the Land of Israel, and the four species associated with the holiday of Sukkot.

And then I hit on a family-inclusive, long-term project. Using just one handprint from each family member, we would build a mosaic over the years.

The first year was 2010.

We started with a sun. Six members of the family, and a false start.

In 2011, we added part of the sky. And a son-in-law.

2012 saw grass grow, and a grandson.

2013 we had flowers bloom.

In 2014, the multicolored butterflies arrived.

And in 2015, we did the other part of the sky, and welcomed a second grandson to the family and to the sukkah family project.

In 2016 we moved to a location where we don't have a place to build our own sukkah, so for now, the family project is on hold. Happily, as soon as it's up and going again (please God, for Sukkot in 2021), we will be adding several new family members.

So, any interesting traditions you have to chronicle the growth of your own families?

Existing vs Living

The past year, I've been living in a high stress situation. And the past 6 months only increased the levels of stress. And yes, I know I'm not the only one.

I've basically stopped doing things I used to enjoy. I can't remember the last time I picked up a camera. I don't remember when I last baked bread. I stopped my 5k walks. Blogging and vlogging are a thing of the past.

Yeah, once a month I get a manicure. But it's a passive activity that doesn't require my creativity (beyond picking a new manicure) or much of my attention.

I've been existing, but not living.

And I want that to stop. I NEED that to stop.

I've begun to notice the world around me again. The small things, like flowering weeds or the pomegranates that are coming into season.

I think it's time to pick up my camera again.

I've started watching my diet and cutting down carbs and cutting out sugar.

I think it's time for me to find a suitable bread recipe and start baking again.

Losing weight won't happen with just a change of diet, I NEED to exercise. Until I can afford a treadmill, I need to do something.

I think it's time to start walking again.

I've been told that I'm pretty decent at putting a sentence together. Putting the stuff that causes my stress hamster running at 1 AM down on paper - digital as it may be - is a good way for me to move things out of my head, which in turn will let me get a decent night's sleep. Vlogging will help me track my getting healthy journey.

I think it's time to get writing and recording again.

So the camera battery is now being charged, and my workout gear is getting dusted off.

Photo taken at the urban lot farm in February, 2020 BC... Before Corona.

Cheese Blintz Casserole

I don't like to make fussy foods, even if I enjoy eating them. I enjoy blintzes, but don't have the patience to make individual crepes, then stuff and roll them. And then there's the toppings - some might want plain cheese, I enjoy a blueberry blintz, my kids most likely would prefer with Nutella. Okay, that sounds delicious.

I have a recipe where you create a crepe batter and a cheese filling, but instead of making individual crepes and then individual blintzes, you simply pour half the crepe batter into an oiled baking pan, then the cheese filling, then the rest of the crepe batter, bake, slice, and serve. And folks can top it with whatever they like.

Batter:
2/3 cup oil
2 eggs
1 and 1/2 teaspoon baking powder
1/3 cup sugar
1 and 1/4 cup milk
2 cups flour

Blend all ingredients together.

Filling:
1 and 1/4 pound (500 grams) cottage cheese (higher fat is better)
4 ounces cream cheese (I use 125 grams of gvinah levanah)
2 tablespoons plain yogurt
2 tsp vanilla extract
1/2 to 2/3 cup sugar
1 egg

Mix together.

Pour half the batter into a well greased 9x13 pan. Layer on all the filling and top with the rest of the batter.

Bake for about 45 minutes or so (or until golden brown) in a 350F degree oven.

(I actually double the batter recipe to give it more solidity).

When you serve it, feel free to have a topping bar - fresh fruit, pie filling, jam, chocolate syrup or spread.

Strawberry and Cream Cheese Stuffed French Toast Casserole

Looks fancy, but is really easy to make.

Strawberry and Cream Cheese Stuffed French Toast with Strawberry Compote

1 loaf of bread, cubed
10 strawberries, sliced
350 grams cream cheese
4 eggs
2 cups milk
brown sugar (to taste)
cinnamon (to taste)

Strawberries
White sugar

Since you'll want to make sure the sugar is dissolved, make the 'custard' ahead of time by whisking the eggs, milk, brown sugar, and cinnamon together.

Place a layer of cubed bread into a tube pan or casserole dish, then a layer of the sliced strawberries, then cream cheese, then cubed bread.

Carefully pour the custard over the bread, cover, and refrigerate overnight (or up to 12 hours).

Bake at 180° C for 30 minutes COVERED, then for another 15 minutes, uncovered.

To make the compote, cut strawberries into a pot, add some sugar, and cook on a medium flame. As the strawberries begin to release liquid, lower the flame to a simmer, and cook for another 10 minutes or so. The mixture should thicken as it cools, but pour over the French toast casserole while it's still warm.

Serve warm. Whipped cream or ice cream would probably be amazing with this.

Getting Carried Away

Finally took out the fabric, tape measure, and checked the pattern sites for making the new mei tai.

No, it's not some tropical cocktail, that's a MAI tai. A mei tai is a soft structure baby carrier.

When my oldest daughter was born, I had a fairly basic Snugli carrier. It was convenient, but in hindsight, probably not the most ergonomic for her.

Many years later, when my oldest son was born, I made a baby wrap. 6 meters of a t-shirt material with a non-stretch meter long pocket sewn on, more to mark the midpoint of this long wrap, than for function as a pocket. The construction of the thing was much easier than trying to wrap yourself and baby into it, although after a few tries, I was a pro at it. With a shift to the side, I could easily (and modestly) nurse in public.

After 6 months or so, my son became too heavy for the wrap. It was so stretchy, I found myself constantly having to adjust, tighten, and retie. So I looked into making something that required a bit more than finding the middle and sewing three straight lines.

And that's when I found the mei tai. The basic construction is a rectangle with four straps coming out of the corners. The bottom two, the waist straps, are sewn in straight, as they are simply going around your waist. The two upper straps, the shoulder straps, are sewn in at an angle, because they're supposed to go over your shoulders, cross at the back, then come around to your front, where you either tie it, or cross it again and tie it at the back if the straps are long enough and/or your skinny enough.

So I found a pattern, bought white cotton duck (heavy cotton canvas material), and nicer material with a pattern. I also bought some polar fleece to use for padding the shoulder straps.

I really went overboard in making it strong and safe. I double, and possibly triple stitched where I sewed the straps to the body of the carrier. I'm fairly certain I used a double layer of cotton duck (where the straps were sewn to), and then lined the inside with the nicer pattern material, and definitely the outside.

My oldest daughter "wearing" my oldest son. I believe he was about a year old.

Well, whatever I did, I did it right - except using polar fleece for padding. That did NOT work well. Both my boys used the mei tai, and two out of three grandsons have used it. With my middle grandson being 4 1/2, I think he still is carried in it every now and again.

So it's an 11 year old well made mei tai. And at my daughter's request, I'll be making a new one. Same patter as above, and I'll be making it overboard in strength and safety. And this time, I have padded shoulder straps from a backpack to use for padding the shoulder straps of the mei tai. (I went to a Goodwill-type store near me and found a backpack that had just the type of straps I wanted for just the right price (cheap).

So I've taken some measurements, cut the straps off the backpack (and labeled left and right (yes, it matters)), and I'll be all ready to get measuring, cutting, and sewing tomorrow evening.