Lose weight, make more money, start or finish that project, be a better wife, husband, partner, parent, and so forth. Come January, gym memberships soar and self-help books fly off the shelves.

But by March, you will easily be able to find an empty treadmill at the gym, those date nights you promised your partner have yet to happen, and the pictures for the scrap-booking project are still in the box.

Why must it take some arbitrary date on the calendar to motivate us to do better?

I resolve to never have resolutions based on a new year. My only resolutions are the ones I have every waking morning: acknowledge my strengths, recognize my sources of inspiration, focus on the positive, and do the best I can. Don’t live for yesterday or tomorrow. You can long for days gone by or strive for a better life tomorrow, but it’s what you do today that counts. Live in the now and be present. If you want to be a better person or have a better life, take control. No one will do it for you. And when you resolve to be responsible for your own happiness, that’s when things will change.

Here’s to a good day.

You can now find Ain’t Yo Mama’s Blog on Facebook! Click here to “like” AYMB.

It’s pretty common for those who work a 9-5 job to get some kind of annual year-end review. For those of us who work the 24/7  job, otherwise known as stay-at-home parents, it’s my belief that we should get a year-end review, too. The only problem is that our bosses typically lack the verbal skills to express a year’s worth of achievements, failures, and everything in between. If my 3 year old boss could actually give me a year-end review, I’m guessing it would go something like this:

Well, Mom, here we are again. Another year is over and it’s safe to say that it’s been an interesting ride. I’ve developed into a fairly typical 3 year old boy.  I am obsessed with trains, planes, cars, and anything else that has wheels. I like splashing in puddles and playing in dirt. I like bugs but hate worms. I could live on peanut butter sandwiches, french fries, and chocolate covered pretzels, if you let me. I’m a little shy, especially around girls, but once I get to know someone I don’t want them to leave. I don’t like to share my toys or leave the playground. And I definitely let you know when I’m pissed. I still treat you like a servant yet you STILL smother me to death with love and kisses. I have to admit that I still love the kisses, hugs, and snuggling and I think I’ll still be OK with all that for at least another year or two. So enjoy it while it lasts. We had a lot of hits and misses this past year in terms of behavioral training.

You have to admit, for someone that has supposedly been educated and trained in behavior modification, you’re not perfect when it comes to modifying the behavior of your own 3 year old kid. I throw tantrums when I don’t get my way, I still don’t use the potty, and there is no way in hell you’re going to make me eat that. But, hey, I’m 3 and no “expert” is going to make me do anything I don’t want to do. You can play all the reinforcement games, give me time-outs, and deprive me of my toys and treats, but as you and that Daddy guy have quickly learned, I’m not going to always give in to your demands. Yes, I do believe that I’m smarter and more savvy than you and I will always find a way to get what I want. Oh, you want to give me a time-out? Yes, please! I really enjoy my “me time.” And that toy you just took away? I didn’t care about that either. You really don’t get it, do you. I am perfectly content with playing with a paper towel roll or just sitting in a corner talking to myself and my imaginary friends. Let’s face it, I might get upset about that stuff for a minute or two but then I’ll get distracted and behave nicely as I focus on something else. Oh, that’s the whole point?!? Huh, guess you’re smarter than I thought. Before we end this review, we should go over a few of the goals we had established for the year and see how you fared:

1. Wean me off the binkies: Accomplished!
2. Wean me off the bottle: Accomplished!
3. Wean me off a night bottle: Half-accomplished. It changed from a bottle of milk to a sippy cup of seltzer water
4. Potty-train me: Big FAIL. Going once in the potty doesn’t count. I told you that I’ll let you know when I’m ready!
5. Learn the alphabet: Somewhat accomplished. I get to G really well and then I skip to O.
6. Learn to count to 3: I can count to 10. Well done!
7. Stop throwing food: Uh, FAIL. My aim has only improved in the last year.
8. Learn to say I LOVE YOU: Accomplished! And, yes, I do mean it.

The upcoming year will be a year filled with big changes. I’m starting preschool next week, so we’ll see how that goes. We talk about it a lot and I’ve met my teacher and new friends, so I think it will go well. I’m sure it’s a bittersweet time for you but I’m sure you’ll enjoy the few extra hours you get a week for yourself. I also know that you’re starting some part-time work with a non-profit philanthropic organization, whatever that means, but I certainly hope that doesn’t impact your work here with me! I’m sure you’ll do just fine. It’ll be good for you to do something new and exciting and have adult conversations that don’t revolve around diapers, tantrums, and your favorite products at Trader Joe’s.

In conclusion, I think you’ve done a great job this year and I’m excited for the future. I think that in addition to that Daddy Dude, we’re a great team. Keep up the good work! Uh, no, there isn’t a raise or a bonus. What? No, I won’t be hiring any additional support staff this year.  Sorry, I thought you knew this when you took the position. You and Daddy are the only staff with the occasional help from a “Nana.” Isn’t this job getting easier for you anyways? You’ve been doing it for 3 years! No? It was easier when I was less opinionated, verbal, and active? Ha! Just wait until I’m 13. Happy New Year, readers! May 2011 bring you much joy, love, and happiness.

OK, let’s be honest. It doesn’t actually get *wintry* in my area of SoCal. Sure, many leaves have fallen and some trees will soon be bare. But the palm trees will still sway in all their glory, although they may be lit up with holiday lights. The days will be a lot cooler but the sun will mostly be shining. Some people will even hit the beach on Christmas Day and frozen yogurt shops will still be bustling through the next few months. A winter wonderland, it is not.

I sometimes wish for snow this time of year, although I’m sure people in the Midwest and East Coast are telling me to watch what I wish for right about now. We have to travel to find snow, which is the plan this winter for the Monkey’s first ski trip. The Monkey has only seen snow once, if you count a winter trip to Yosemite at 4 months old. I’m counting down the days until he will play in the snow for the first time, an experience I’m sure he will enjoy. And after a few days of building snowpeople in the brisk cold, trying to ski (that would be me), and numbing of our fingers, noses, and toes, we’ll return to the sunny SoCal *winter* where people put on a coat and scarf when it reaches 60 degrees.

So, goodbye Fall (whatever that means here in SoCal). Here’s one last leaf to remember you by.

There is a 3-day sale going on this weekend (Dec. 10-12th) across all Whole Foods Markets in Southern California. With the holidays upon us and festivities in full swing, Whole Foods Markets is offering a variety of ways to make it easy to celebrate.

Need some ideas for a side dish to bring to a holiday party or a hostess gift? Here is a sample of some of the specials going on:

• Mini Dungeness Crab Cakes are 10 for $10 (regularly $1.59 each)
• Organic 100% Grass-Fed Ground Beef will be $4.99 per pound (regularly $7.99 per pound). Here’s an easy recipe for Beef and Quinoa Meatballs!
• Wild Caught, Frozen, King Salmon Filet will be $15.99 per pound (regularly $22.99 per pound). Impress your family and friends with this simple recipe for Grilled Salmon Spread with Fennel and Chives

Everyone brings wine or champagne for the host/hostess. Instead, gift something different and eco-friendly like reusable Sigg Bottles, which will be marked 50% off.

One great feature about Whole Foods Markets is how easy is it to order holiday menu items online. I know, because I order my turkey online from Whole Foods every Thanksgiving! If you’re in Southern California and would like to sample some of their prepared holiday dishes before ordering, all SoCal Whole Foods will be offering a tasting event this Sunday (Dec. 12th) from Noon- 3pm. Don’t miss out!

As a special treat to my readers to help prepare for Whole Foods holiday grocery shopping, Whole Foods Markets has generously offered one of my readers a $10 gift card. To enter the give-away, just leave a comment below and let me know what you enjoy most about the holidays. For additional entries, you may: subscribe to AYMB, tweet this post, or post on your Facebook page.  Please leave an additional comment for each entry.

I will select a winner on Tuesday, December 14th via www.random.org.

Good luck!

FTC Disclaimer: I was not compensated by Whole Foods Markets for this post or give-away.

Some of my favorite holiday decor for kids revolves around Disney, so I was excited to learn that Disney has a new guide for holiday crafts, decor, and treats! Disney introduces All Things Merry: A Guide to the Holidays, which is a comprehensive and budget-friendly source for holiday planning.

On Family.com guests can find simple and delicious holiday dinner recipes including Perfect Pie Recipes and 20 Tempting Holiday Treats. Or families can make some holiday magic together in the kitchen, by baking up a batch of sweet Snowman Cookies or festive Candy Cane Cookies. How cute are those Mickey Mouse cookies?!? I know my Monkey is going to love helping me bake (and eat!) them.

For fun and budget-friendly ideas for holiday crafts and decorations, you can find simple instructions for homemade Christmas ornaments on FamilyFun.com and decorative Christmas crafts at Kaboose.com.

Family.com also offers a new series of how-to videos for making adorable Disney-themed holiday crafts, like Mickey Mouse Snowman Cards, and a guide for making other creative Disney Christmas ideas, perfect for Disney fans of all ages!

Kids can make their own homemade Christmas gifts for loved ones, such as an easy-to-construct yarn candy cane ornament or a cute reindeer hand print. Kids can also have some fun with Christmas coloring pages or online Christmas games.

In addition to all their fun and easy holiday ideas, Disney is also offering several holiday contests and sweepstakes for families to enter! Click on the links below for more details:

●      Submit photos of favorite Christmas moments for Disney Family’s Christmas contest for a chance to win a Disney movie prize pack, laptop and TV!

●      Enter FamilyFun’s Christmas sweepstakes for a chance to win $2,500 toward gifts, decorations and more!

●      Showcase creativity on FamilyFun’s holiday craft contest for a chance to win a Disney California Adventure Park experience!

●      Guests can also enter the Babyzone sweepstakes for a chance to win the ultimate nursery this holiday season!

Happy Holidays!

These days, I only celebrate Hanukkah but there will always be a soft spot in my heart for Christmas. I love the lights, the scent of fresh pine, and the music. The Charlie Brown/Vince Gauraldi Christmas album does it for me every time. I decorate our home with blue, white, and silver but I like to throw a dash of Christmas in there to honor my Christmas past. We don’t get a tree, but I love having a fresh pine garland nestled on the mantle under the menorah. And of, course, we have to have our Hanukkah stockings hanging above the fireplace.  On Christmas Day, I fill them with little presents. Santa might not come to our house, but Hanukkah Harry pays a visit!

The Monkey will know Christmas since half of my family celebrates the holiday.  He will go to his grandma’s house on the 25th and open presents and sing carols. We will drive around to see the holiday lights and make a gingerbread house and Christmas cookies. Maybe we’ll even leave a few out for Harry. It’s the little things that I loved as a child during Christmas that I plan to incorporate into our own holiday traditions. Hanukkah, sprinkled with a touch of Christmas, will be something that I hope he looks forward to every December. Just like I do.

How do you celebrate the holidays? What type of traditions do you plan to pass on to your kids? Would love to hear from you.

Brined and cooked to perfection!

Around this time last year, I posted a guest feature from one of my favorite professional chefs, Chef Ryan, on how to cook the perfect turkey. I have now used this recipe several times and, without fail, each turkey turns out amazing. If you’re looking for the perfect turkey recipe, don’t look any further! Please note, this recipe takes some prep time, so be prepared to get started a few days before T-Day. It’s worth it, though. Your guests will most definitely be thankful.

See below for the original post!

My Special Guest, Chef Ryan, trained at and graduated from Johnson & Wales Culinary School and has been a professional chef for over 12 years. Chef Ryan has worked at a number of 5 star hotels and restaurants, including the Mansion on Turtle Creek in Dallas and the Peninsula Hotel in Beverly Hills. After years of working in fine dining establishments, Chef Ryan is now applying his culinary expertise and experience to restaurant development and operations in the Central Coast and Los Angeles area.

The Best Thanksgiving Turkey…EVER!

First of all, I wish people would cook turkey more often than just on Thanksgiving. If you choose to prepare your turkey using my method you will see that you don’t need to cook your bird for 8 hours, taking up the entire oven, and  basting it every 20 minutes. It also doesn’t need to take up all the room in your fridge for 3 days. I gave up cooking whole turkeys many years ago because I hate dried out white meat that needs cranberries and gravy just so you can swallow it. I also decided a few years back that, as much as I love cooking Thanksgiving, I also enjoy spending the time with my family rather than only in the kitchen. Along with everything else included in my Thanksgiving menu, my turkey is prepared a day or two before, and only needs about 2 hours to cook. The trick is cooking the legs/thighs separately from the breast. This turkey carves easily, presents beautifully, tastes amazing, and guarantees success.

One Week Before Turkey Day: Order a fresh turkey from your butcher a week before Thanksgiving (note from Aimee: I buy a Mary’s Organic Turkey from Whole Foods). It you decide top buy a frozen turkey, make sure it has not been brined or has had any added water. If you’re not experienced in butchering birds, ask your butcher to separate the leg/thigh quarter from the breast and remove the rib cage from the double breast. Make sure to leave the bones in and skin on. Also, make sure the butcher saves the neck bone and rib cage (cut in 4 pieces). He can keep the liver, heart, and other trimmings.

Two Days Before Turkey Day: Soak your bird in an extremely flavorful liquid called a brine (recipe below).  Through the power of osmosis (two liquids trying to be equal) your plain, dry, flavorless bird will absorb some of the brine, making it moist and delicious. I suggest that you place your 2 leg quarters and double breast in a large heavy duty trash bag, cover it in the cold brine, remove all the air you can, twist the bag tight, then use 2 zip ties to seal the bag. Place that bag inside another bag and repeat the process. Refrigerate. This process ensures that the turkey will come in complete contact with the brine without taking up a huge amount of space in the fridge.

Turkey Stock: Quarter 2 onions, peel and chop 3 carrots, chop 3 stalks of celery and toss in a bowl with the neck, rib cage bones and just enough oil to coat. Roast in a 400 degree oven on a foil-lined cookie sheet for 30-40 minutes, or until golden brown. Place everything in a pot and cover with 2 inches of cold water. Over a low flame, slowly bring the water to a SIMMER, and cook for 4 hours. DO NOT LET IT BOIL. Strain and place in the fridge.

Turkey Day: Remove your bird from the brine, pat dry, and rub with seasoned butter (recipe below). Place the pieces on a roasting pan with a rack, and roast in a 350 degree oven until cooked. I can’t tell you for how long, so don’t even ask. Cooking time depends on many factors: When was the last time your oven was calibrated? What temperature was the turkey when it went in? How many times will you open the oven while it’s cooking (don’t do that!, by the way)? What else is in the oven with your turkey? What type of pan is the turkey in? Etc…  The turkey is done when a kitchen thermometer says it is done. Use a thermometer like this one, which allows you to run the cord outside the oven so that you can monitor the temperature without opening the oven door. The breast is done when the center of the breast meat is 160 degrees; the leg/thigh meat is done when it reaches 170 degrees. This may or may not happen at the same time. Don’t worry. You will need to rest the bird anyways, so just pull the pieces out when they are done and tent them in foil.

While the turkey pieces are resting, pour the melted butter and drippings from the bottom of the roasting pan into a pot and place over a medium heat. Simmer until the fat stops splattering (water is cooked out of the oil) and sprinkle with flour 1 tablespoon at a time, stirring until you get a something that looks like wet sand, otherwise known as a roux. Be sure to add the flour slowly to avoid lumps. Continue to cook until the roux is golden brown, then whisk with a wire whisk and slowly pour in the cold turkey stock that you made two days earlier. Return to a slow simmer. If the gravy is too thick, pour in the drippings from the resting turkey or a few drops of water. If the gravy is too thin continue to cook for a few more minutes. Season the gravy with salt and pepper to taste, then add some fresh chopped parsley for color.

As for serving, I like to pull the dark meat off the leg and thigh bones into nice chunks, removing all those little bones. Then I remove the entire breast from each side with the skin on, so you can slice it across the grain. This way, if people want dark meat, they don’t look like Fred Flintstone munching on a whole leg or need to deal with a lot of people trying to share only a few pieces of dark meat. Besides, the breast meat will be so moist that, once the dark meat runs out, people gladly will take seconds on the breast meat.

This may seem like a little more work than just sticking a 22 lb. bird in the oven, but trust me it’s not.  The bird will cook in far less than time, and will taste so good that you might even cook a turkey more than once a year.

Good luck, and Happy Turkey Day!

- Chef Ryan

Poultry Brine Recipe

• 64 oz apple cider or juice (non-alcoholic)
• 1 cup brown sugar
• ½ cup salt
• 1 tsp. chili flakes
• ¼ cup pickling spice
• 1 cinnamon stick
• 12 black peppercorns
• 1 thumb fresh ginger, smashed
• 1 head fresh garlic, split
• zest and juice of 1 orange

Boil 4 cups of the cider, and chill the remaining cider.  Add all the ingredients to the boiling cider, simmer for 2 minutes while stirring until everything is dissolved.  Add the rest of the cold cider, then marinate the bird for approximately 48 hours.  Do not begin marinating the poultry until the brine has completely cooled.

Turkey Butter Rub

• 3 sticks butter, soft
• 10-12 fresh sage leaves, torn into small pieces
• 1 tbsp. paprika
• 1 tbsp. salt
• 1 tsp. ground black pepper
• 1 tsp. brown sugar
• a pinch of cayenne powder or chili flakes

Place the ingredients in your food processor and process until well-incorporated and smooth.  If you don’t have a food processor, chop the sage finely by hand, then incorporate all the ingredients in a bowl with a wire whisk or spoon. This can be made days or weeks ahead and stored, but bring it to room temperature before rubbing onto the bird.

Hi Mama. Thanks for coming into my playroom office for your year-end review. First, I would like to congratulate you on making it through what I believe has been a challenging year.  I started the year with a tentative curiosity that has now morphed into a careless daredevil attitude. I leave you exhausted by the evening and wake you up at sunrise to play. I have become a picky and demanding eater and my table manners are still somewhat nonexistent. I may know how to use a fork now, but I can’t promise that the food will always end up in my mouth. My favorite words are “NO!” “NO WAY” and “NONONONONONO!!!!” which are usually expressed in, uh, a very spirited manner.  I tend to treat you like a servant and yet you still smother me with love and kisses. Have you always let people walk all over you like this? If so, we may need to address your self-esteem issues.

While some goals have been met and some expectations have been exceeded, there have been some mistakes and even a few outright failures. The year started out great but things started sliding a bit around the first quarter. That’s about the time I started to actually sleep through the night, which apparently led you to believe that you could sleep more on the job, too. You picked up speed again until the 3rd quarter, which is when I understand you started a “Mommy Blog.”  I noticed your work performance slacking a bit when I started getting an extra half-hour on my nap schedule and little extra time in front of Sesame Street and Olivia. Look, I appreciate your need to document “mommy” stuff online as well as your desire to communicate with people other than me, Elmo, and Oswald. I get it. The only reason I bring it up is that while I don’t mind your little side projects, I just want to make sure that you still manage to keep the vast majority of your energy on one thing, and one thing only…me.

For the most part, it’s been a good year. I know I’m not the easiest boss in the world. You’ve been a full-time, 24/7 on-call employee of mine for 26 months now. I have to say, you’ve been managing your position quite well overall, especially since you had zero job experience before you took on this position. Let’s be honest, despite your career and educational background, you knew nothing about what this job would actually entail. However, despite your lack of experience, I am a healthy, happy, and well-adjusted 2 year old. For the most part.

Let’s go over the goals from last year as well as discuss the goals for next year.  I am happy to report that many of them have been met.  Let’s review:

1. Learn to say “thank you” : ACCOMPLISHED! (even though I pronounce it “danku”)
2. Eat broccoli: ACCOMPLISHED! (yet you still call them “trees”, as if you think I’m arboristically-challenged)
3. Sleep in a big-boy bed: ACCOMPLISHED! (although making me sleep on a mattress on the floor during the “transition period”  felt almost criminal at times).
4. Play well with others: ACCOMPLISHED! (you know I never mean to throw sand in other kid’s eyes, right? Right???)
5. Get me into a sleep routine: ACCOMPLISHED! (I just want to add one thing – can we please stop reading Goodnight Moon all the time? That book makes me have weird dreams about old bunnies, jumping cows, and mush).

Now for the bad news. The following goals were not accomplished:

1. Wean me off the binkies: FAIL
2. Wean me off the bottle: FAIL
3. Wean me off a night bottle(s): FAIL
4. Potty-train me: (this one is almost laughable) FAIL
5. Learn the alphabet: (seriously?) FAIL
6. Learn to count to 3: FAIL
7. Stop throwing food: FAIL
8. Learn to say I LOVE YOU: eh,  I can sign it, so I guess that’s a only a semi-FAIL

So instead of creating some new goals for yourself, perhaps you might want to just work on the items that didn’t get accomplished this past year. I’ve got to be honest. It looks like you got your work cut out for you next year, Mama.

In conclusion, you’ve done a fine job as my mom this past year. Since I don’t know anything different and I have nothing to compare you with, I’d even go as far as to say you’ve done excellent work. Keep it up. Oh, and one more thing. You know how I put my fingers in my ears when you sing me a lullaby every night and you think that’s so cute? Well, what I’m really trying to tell you is…STFU! Oh, uh, where did I learn that from? Ummmm, go ask your co-worker…that daddy fellow. Yeah. Anyways. Thanks again for a good year and let’s make next year even better. Now, go gimme some milk. Danku.

Happy New Year, readers! May 2010 be filled with love, joy, and happiness.

Click on the pictures to expand.

My mother-in-law makes the best latkes.

Perfection. Crispy on the outside and soft on the inside. I like mine with applesauce.

Did you miss my latke recipe from last week? Check here.  Also, if you’re looking for a healthier/different version of latkes, try this zucchini latke recipe or this sweet potato/zucchini latke recipe from Esther Weiner for the Food Network kitchen.  Both are delicious.

Hope all my fellow Members of the Tribe (MOT) had a wonderful Hanukkah!

Please note that Foodie Friday will not be back until January 8th.  Happy Holidays!

We use this beautiful Nambe Menorah

Today is Hanukkah Eve and over the next 8 days, many presents will be opened, many candles will be lit, and many calories will be consumed. Hanukkah is a very happy holiday, especially for the little ones! The traditional food served makes it an especially fun (and fattening) one.  Even if you don’t light a menorah, you can still enjoy the delectable treats traditionally served during this wonderful time of year.

When I am preparing a Hanukkah feast, or any other Jewish holiday meal, there are two places I go to for recipes and ideas. The first is my mother-in-law. She is a fantastic cook and has shared many of her delicious family recipes with me over the years.  My other recipe resource is the cookbook Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky. You don’t have to be Jewish (or even a Cashew) to love and appreciate these recipes.

I will feature my Hanukkah feast in the next segment of Foodie Friday. Until then, enjoy these recipes from my mother-in-law’s kitchen and mine:

Mini Potato Latkes (adapted from Karen Emmer)

• 6 medium white (baking) potatoes
• 2 eggs (beaten)
• 1 medium onion (chopped fine)
• 2-3 tablespoons matzo meal
• 1/4 teaspoon baking powder
• 2 teaspoons of kosher salt
• 1/2 teaspoon white pepper
• Vegetable oil for frying

In mixing bowl, combine beaten eggs and onion. Cut cleaned potatoes and grate or shred in the food processor. Add to egg mixture and add matzo meal, baking powder, salt, and pepper.

Using a large skillet, heat small amount of oil and drop the mixture in by the tablespoon. Brown well and drain on paper towels. Recipe makes 3-5 dozen latkes, depending on your definition of “tablespoonful.”

Serve with sour cream or apple sauce!

Brisket

Preheat oven for 300 degrees.

• 3-4 lbs of first-cut flat-piece of brisket.
• 1 cup of ketchup
• 1 cup of water
• 1 tablespoon of yellow mustard
• 1 tablespoon of wine vinegar
• 1 tablespoon of dried minced onion
• 1 tablespoon of white horseradish

Combine the ketchup, water, mustard, wine vinegar, dried minced onion, and horseradish and whisk together. Place the brisket in a roast pan or glass dish and cover the meat with the combined mixture.  Cover the brisket loosely with foil and cook slowly at 300 degrees. It takes about 4 hours to cook, depending on the size of the brisket and your oven. It’s done when the meat is tender enough to be cut with a fork. If it’s too tough, keep cooking!

The brisket can be cooked the night before and refrigerated. To reheat, first discard the solidified fat and carve the meat. Slice brisket thinly against the grain.  Bake in the oven at 325 or 350 degrees, covered, for about 40-50 minutes.

Happy Hanukkah!