Determining Your Child's Personality Quiz

A recent article came across my path that was a great reminder of the importance of knowing and determining our child's personality. Many books, of course, have been written on the subject ... it's an old message. In fact, so old, that its roots can be founds in the teaching of Hippocrates -- 2500 years ago. Now that gives me new meaning to old. Smile.

Why is it important? One word ... guidance. Knowing our children will help us help them navigate their world; everything from learning styles to friend choices to homework and beyond.

Though many books on personality typing are available today, Hippocrates laid the foundation for subsequent discussions of personality when he identified the personality types nearly twenty-five hundred years ago. The four types and some of their commonly recognized characteristics are:

Choleric: adventurous, determined, outspoken, competitive, strong-willed
Sanguine: playful, sociable, talkative, lively, imaginative
Melancholy: detailed, orderly, persistent, respectful, deep
Phlegmatic: thoughtful, controlled, adaptable, attentive, diplomatic

Whether or not these terms are familiar to you, you've probably intuited a lot about your child's personality type just by noticing his everyday reactions and motivations. The following quiz will help you recognize what you already know about your child — and better understand why he behaves the way he does.

1. You can truthfully say, "I'd be a millionaire if only I could bottle and sell my child's ..."

• a. optimism
• b. persistence
• c. kindness
• d. confidence

2. Your son keeps you up until 2 a.m. the night before his school's science fair because

• a. Though he's been talking for days about his great plans, he casually mentions over dinner that he hasn't actually started his project yet.
• b. He refuses to go to bed until you help him make sure that each planet in his model of the solar system is exact to scale.
• c. He spent so much time helping his best friend finish his project that he's starting his own late.
• d. He's willing to sacrifice sleep in order to be sure his complicated and innovative project is better than anyone else's — and will win the blue ribbon.

3. When you take your daughter to her first overnight camp, you are impressed because your child

• a. Charms her counselor and makes five new friends before she's unpacked her bags.
• b. Completes all five levels of the Red Cross swimming safety course in just one week.
• c. Is able to restore peace to her cabin after one camper unfairly accuses another of swiping a CD.
• d. Organizes and emcees the final night's camper talent show.

4. Your daughter comes home from school crying because

• a. A boy laughed after school by mimicking her enthusiastic cheering during the previous day's football game.
• b. Despite carefully following all her teacher's detailed directions, she received a C on her art project.
• c. She watched another child being mercilessly teased on the bus ride home and was unable to stop the bullies from picking on that classmate.
• d. She lost her class's election for a seat on the student council.

5. When your child's teacher tells you how much she enjoys having your son in class, it is most likely because

• a. He's creative, cheerful, and comes up with great new ideas.
• b. He doesn't quit but keeps working on a project until it's done right.
• c. He listens calmly and intently in class and does everything he can to please his teachers.
• d. He catches on to material quickly and enjoys teaching other kids what he knows.

6. At age four, your child likes playing in the big sandbox at the park because

• a. It is the best place to find a new friend to play with or someone else to talk to.
• b. He loves to use his 48-piece sand-castle kit to build intricate buildings.
• c. He can see you sitting on the nearby bench at all times and knows you'll step in to help if an older child tries to steal his toys.
• d. He has a captive audience and can tell everyone else what to build.

7. Your child's excuse for not cleaning her room on Saturday morning is that

• a. She wants to tell you all about your neighbor's new puppy first.
• b. There's nothing to clean. You walk in her room and find out she's right: Everything is already clean and neatly organized.
• c. She's unsure where to start.
• d. She shouldn't have to clean her room until you start cleaning the rest of the house.

8. When you ask your child whether he'd like to return to your family's favorite vacation spot or take a sightseeing tour to New York City this summer, he says

• a. New York City! Maybe he'll actually run into celebrities when your family walks down Broadway. In fact, maybe one of them will even invite him to a casting call!
• b. He'd prefer returning to the same resort, where he knows the schedule and what to expect each day of the week.
• c. Your family's traditional spot; it holds warm memories for him.
• d. New York City. It will be a new adventure, and he can already tell you the four sites your family must not miss.

9. Other people are always remarking on your child's

• a. energy and enthusiasm
• b. attention to detail
• c. thoughtfulness
• d. leadership ability

If you circled mostly a's, your child is likely a sanguine and primarily interested in being with other people and having fun.

If you circled mostly b's, your child is probably a melancholy who wants to get things just right.

If you circled mostly c's, your child is most likely a phlegmatic who cares deeply about others' feelings.

If you circled mostly d's, your child is probably a choleric who values adventure and being the leader.

Note: Many children have several characteristics from two of these types.

Taken from Delight in Your Child's Design published by Tyndale House Publishers, Inc. Copyright © 2005 by Laurie Winslow Sargent. All rights reserved. WEB. http://youcantoomom.wordpress.com/delight-in-your-childs-design/

Blueberry Peach Pie

I don't often make dessert but when summer arrives with all of the fresh fruit in the markets, I cannot resist. My husband is thrilled when I do succumb to the temptation. I had a pint of blueberries, which I knew wasn't enough for a pie. Blueberry pie is his absolute favorite desert and peach is a second. I had 3 very large peaches and decided to put them together. It was delicious and my husband loved loved the combination, so I had to share it with you. I definitely will make it again, but hopefully when we have guests!

Blueberry Peach Pie

Preheat oven to 425'.

2/3 cup sugar (I used a little less but was using a 1/3 cup measure)
1/3 or a little more cup of all-purpose flour
1/4 teaspoon ground cinnamon
3 large peaches, sliced
1 pint of blueberries
dots of butter, optional

Mix the sugar, flour and ground cinnamon in a small bowl and set aside. Stir mixture into
sliced peaches and blueberries. Pour into a prepared pastry lined pie plate and dot with butter.
I only used a small amount of butter.

Cover with the top pastry, cut slits in pastry to vent, seal and crimp. I put foil strips over the edges of the pie crust and remove during the last 15 minutes of baking.

Bake for about 45 minutes, until the crust is a light brown and the juices are bubbling.

Cool on a wire rack for a couple of hours before serving.

Pecan Cookies

One of my favorite things to do is to collect and read old cookbooks. While reading through one of my favorite old cookbooks by Martha Stewart, and in the mood to make cookies, this recipe caught my eye. It was especially delicious and my husband, Gary, was very happy for the treat.





Pecan Cookies



1 1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup unsalted butter

1/2 cup sugar

1/2 cup dark brown sugar, loosely packed

1 egg

1 1/2 teaspoons vanilla

3/4 cup finely chopped pecans

35 pecan halves



Instructions:



Sift together the flour, baking powder, and baking soda; set aside.



Cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Gradually add the flour mixture, a bit at a time, until thoroughly blended. Stir in the chopped pecans.



Shape the dough into an even cylinder approximately 1 1/2 inches in diameter. Wrap in plastic wrap and chill for at least 15 minutes.



Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or lightly butter it.



Remove the plastic wrap and cut the dough into slices approximately 1/4 inch thick. Place the slices on the baking sheet (leave room for them to spread) and lightly press a pecan half into the center of each. Bake until lightly browned, about 12 minutes. Let cool.



Source: Martha Stewart's Quick Cook Menus

Homekeeping: Removing Rust Stains Naturally

Do you have a favorite knife or pan or utensil that has a tendency to rust with continual use? I certainly do. My nemesis is a knife ... a cleaver knife to be exact. And while I have a whole drawer and knife block full of them, I just work better with my cleaver.



But thanks to my ... overuse, it has a tendency to rust from time to time and I hate using harsh chemicals, especially on my cooking tools.



Coarse salt and a lemon? Yes. It's all it takes. Oh, and a little elbow grease. Smile.



Cut a lemon in half and run over the area you want to clean. Sprinkle a liberal amount of coarse salt and rub away. Your utensils will glisten. Wash, dry really well, and store. It's that easy.



Simple ... easy ... green.

Recipe | Refrigerated Spiced Dill Pickles

These Refrigerated Spiced Dill Pickles are so easy, they don't require special knowledge of canning procedures or even equipment beyond canning jars. They can also be tailored to the spice tolerance in your house. If you like it spicy, increase the red pepper flakes, or eliminate it all together. Either way, there is nothing like seeing a jar of beautiful, home canned pickles sitting in your refrigerator. And ... they make thoughtful hostess gifts for the coming season.


Refrigerated Spiced Dill Pickles

1 pound (about 8) pickling cucumbers 4-5 inches long
4 cups water
2 cups white distilled vinegar
4 tablespoons sugar
4 tablespoons kosher salt
2 teaspoons dried dill weed
2 teaspoons mustard seed, slightly crushed
2 teaspoons cracked peppercorns
2 teaspoons McCormick's Pickling Spice
1/2 teaspoon red-pepper flakes
2 cup fresh dill with seed head
8 cloves garlic, peeled

Directions

Sterilize 4 pint size wide mouth canning jars or two larger jars.

Wash cucumbers well with vegetable brush, trimming blossom end.

Bring the water to a boil. Then add the garlic cloves and let simmer about 5 minutes. Then add the salt, sugar, vinegar, dried dill, and pickling spice and bring back to a boil. Stir until the salt is dissolved.

In each of the jars, distribute evenly the cooked garlic, the mustard seed, red-pepper flakes and peppercorns along with the sprigs of fresh dill. Add the prepared cucumbers to the jars so that it looks pleasing to the eye. Finally, using a canning funnel, pour the brine into the jars and fill to the top.

Cover each jar with a metal lid and band and place in the refrigerator.

Refrigerate jars, shaking once a day for 7-10 days to redistribute spices and blend flavors. After 10 days, pickles are ready to eat and will keep in the refrigerator for up to 2 months.

Drying Summer's Bounty ... Herbs

Herbs have always been a fascination for me. I love their tiny flowers, delicate scents, medicinal uses, and flavor adding power.

For more on that ... visit my blog.

This year, while I'm already canning fruits, pickling vegetables as we speak and making berry jams, I'll also be drying herbs from the patio herbs I planted early in the season.

It is one of easiest forms of preserving there is.

While I would like to envision myself drying herbs on an antique drying rack on a wooden table in the sun with my farm off in the distance, it is no longer the preferred method. The drying of herbs that is. The farm ... still preferred, at least by this writer!

There are two kinds of herbs. Less Tender Herbs and Tender-Leaf Herbs. Tender-Leaf herbs are most successfully dried in a dehydrator because their high moisture content can leave them more susceptible to mold when the drying process becomes prolonged.

The best time to harvest most herbs for drying is just before the flowers first open on the herbs. Gather them in the early morning after the dew has evaporated. They should not lie in the sun after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.

Less Tender Herbs are more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley. These are the easiest to dry. Simply bundle them into small bunch and turn them upside down to air dry. Indoors is best for color and flavor.

Tender-Leaf Herbs consist of basil, oregano, tarragon, lemon balm and the mints. Again, they are most successfully dried in a dehydrator but can, with care, also be dried without.

One method the National Center for Home Food Preservation recommends for these herbs is to dry the leaves separately, without touching, on single layers of paper towels on the top and bottom. You can safely dry up to 5 layers for this method. Place herbs in a cool oven and leave overnight.

When the leaves are crispy dry and crumble easily, they are ready for packing and storage and can be crumbled or left whole. Package herbs in a air-tight container and store in a cool, dry, even dark place to preserve color and flavor.

And all winter long ... you will benefit from the fruit of your labor.

RECIPE | Garden Vegetable Lasagne

My family loves lasagna, but I must admit, it isn't on a regular menu rotation in my house. I think the calorie conscientious among us tend to shy away from this succulent dish.

However, in small portions, it is simply divine and if one adds the bounty of our summer garden into the mix ... well, the allure becomes almost impossible to resist.

Here is a recipe I do fix occasionally for my family on the sometimes cool Seattle summer days. It's a perfect excuse to forage in the garden or is an easy fix from fresh goodies at the local Farmer's Market. And with the addition of no boil lasagna sheets ... it's virtually a quick cook fix!

Enjoy!

Garden Vegetable Lasagne

12 no boil lasagna noodle sheets
6 cups homemade tomato sauce or (2 jars of store bought spaghetti sauce in a pinch!)
1/2 pound ground turkey or turkey sausage
2 Heirloom tomatoes, thinly sliced (make 1 golden yellow and 1 brilliant red for variety)
1 zucchini, thinly sliced
1 1/2 cups thinly shredded carrot
large bunch kale leaves
3 garlic cloves, minced
1 15-ounce container part skim ricotta cheese
2 eggs
2 tablespoons fresh Italian parsley, chopped
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
Freshly ground pepper

Preparation:

Preheat oven to 375°.

Cook ground turkey or sausage until browned in skillet with about a teaspoon of olive oil. Season with salt and pepper. Set aside.

Spray a 13 x 9 inch glass pan with nonstick spray.

Put about 1/2 cup of tomato sauce in the bottom of the pan. Then line it with 3 no boil lasagna sheets.

In separate bowl combine the: ricotta cheese, 2 eggs, Italian parsley, garlic, 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese. Set aside.

Begin to layer the lasagna into the glass pan on top of the tomato sauce and 3 lasagna sheets as follows:

Tomato Sauce
Turkey or Sausage
Ricotta cheese mixture
Kale, layered with lightly overlapping leaves
Zucchini slices, layered thinly
Tomato slices, layered thinly
Grated carrots, layered thinly
Light sprinkling of mozzarella cheese

Begin a new layer with 3 additional lasagna sheets.

Continue layering lasagna 3 times. Top with remaining tomato sauce, three slices of tomatoes, mozzarella cheese and Parmesan cheese.

Cover baking pan with foil and bake at 375° for about an hour. Remove foil and continue baking another 15 or more minutes until the cheese has melted and slightly browned and the lasagna is bubbling.

Let stand 15 minutes before serving.

Here is another of our favorite lasagne recipes: Heirloom Tomato and Eggplant Lasagne