To My Child

Here are three poems that Kirk's mom copied for each of her boys. The author is unknown. Feel free to reprint them for your own children.

To the First Born,

I've always loved you best because you were the first miracle. You were the genesis of a marriage, the fulfillment of young love, the promise of our infinity. You were new, had unused grandparents, and have more clothes than a Ken doll. You were the "original" model for unsure parents trying to work out the bugs. You got the strained lamb, open pins and three hour naps. 

You sustained us during the hamburger years. The first apartment furnished in early poverty, the TV set we paid on for 36 months. You instilled in us a sense of humor that security and maturity could never give. You were the beginning.

To the Middle Child,

I've always loved you the best because you drew a tough spot in the family and it made you stronger for it. You cried less, had more patience, wore faded clothes, and never in your life did anything "first." But it only made you more special. You were the one we relaxed with, who helped us realize a dog could kiss you and you wouldn't get sick. 

And you helped us understand the world wouldn't collapse if you went to bed with dirty feet. You were the child of our busy, ambitious years. Without you, we never could have survived the location  changes, the new house couldn't afford, and the tedium and routine that is marriage. You squared our shoulders and restored our vision. You were the continuance.

To the Baby,

I've always loved you the best because endings are generally sad and you are such a joy. You readily accepted then milk-stained bibs, the lower bunk, the cracked baseball bat. The baby book, barren except for a receipt for graham cracker crust that someone had jammed between the pages. 

You are the one we held onto so tightly, for you are the link with the past that gives us reason for tomorrow. You darken our hair, quicken our steps, square our shoulders, and lighten our hearts. And even when your hairline takes on the shape of Lake Erie and your own children tower over you, you will still be "The Baby." You were the culmination.

Grilled Catfish

Mix 1/4 cup low sodium soy sauce with 1-2 Tablespoons lime juice and 1 Tablespoon olive oil. Pour into a shallow pan about 7 x 9 inches.

Add two fish fillets to the marinade. Turn fish to cover with the marinade. Let sit in the refrigerator 1-2 hours (or however long you have before dinner).

Heat the grill to 300-400 degrees. (Or heat a skillet over medium high heat and add a tablespoon olive oil once the pan is hot.) Add the fillets to the fire and cook 5-7 minutes on each side, until fish is flakey. Do not overcook.

Serve with salsa (see post from March 7, 2011), avocado, and lime. A side of rice goes nicely with this dish.

Yield: 2 catfish fillets

Stir-Fried Chicken

If you're in a hurry, cook the chicken the night before until it's almost done. Cut it into bite-size pieces, place it into a plastic bag, and refrigerate overnight. Also cut up your veggies the night before and refrigerate overnight.

2 whole chicken breasts, skinned, boned and pounded thin

For the marinade:
1/4 cup sherry or sweet vermouth
2-3 tablespoons soy sauce
1/2 teaspoon sugar
dash of ground ginger (or 1/4 teaspoon minced ginger)
dash of garlic powder (or 2 cloves minced garlic)
dash or two of dry mustard

3 tablespoons vegetable oil
1 pound sliced mushrooms
1 6-ounce package Chinese pea pods thawed and drained
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
2 scallions diagonally cut
1 cup chicken broth (or water)
2 tablespoons cornstarch

hot cooked rice or quinoa

Cut chicken breasts into bite-size pieces and set aside. Combine next six ingredients, stirring well. Add chicken. Cover and refrigerate 1 hour. (If you're short on time, eliminate that step.) Drain chicken, reserving marinade.

Pour oil around the top of preheated wok or skillet, coating the sides. Allow to heat at medium high (325 degrees) for 2 minutes. Add chicken and stir-fry 2-3 minutes. Remove chicken from wok or skillet and set aside. Add vegetables and stir-fry two minutes.

Combine chicken broth, reserved marinade, and cornstarch. Stir well. Pour over vegetables. Cook, stirring constantly, until slightly thickened. Return chicken to wok or skillet. Stir well. Serve over rice.

Yield: 4 servings

Blueberry Muffins

These muffins are a big hit with our family. You may need to make two batches because they go fast!


8 ounces vanilla yogurt or sour cream
one egg (or 1/4 cup water)
1/4 cup orange juice
2 tablespoons canola or vegetable oil
1 teaspoon vanilla flavoring
2 cups all-purpose flour 
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries


Preheat the oven to 400 degrees. Mix 8 ounces vanilla yogurt or sour cream with one egg (if you omit the egg, add 1/4 cup water), 1/4 cup orange juice, two tablespoons canola or vegetable oil, and one teaspoon vanilla flavoring. Mix well.

In another bowl, combine 2 cups all-purpose flour with 1/3 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix well. Make a well in the center. Add wet ingredients and stir just until moist. Gently fold in one cup fresh or frozen blueberries.

Spoon batter evenly into 12 muffin tins sprayed with cooking spray. Sprinkle sugar generously on top of each muffin. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let sit five minutes. Use a knife to loosen muffins from sides of pan. Remove from pans and cool on wire rack. 

Yield: one dozen muffins.

Fun Bunny Cake

This cute bunny was created by my 13-year-old daughter. It tastes as good as it looks!

Prepare one cake recipe according to package directions (or use the cupcake recipe from the February 12 post) but add 1/2 cup chocolate chips, and cook the batter in two 9-inch round pans for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. Remove cakes from pans.

Frost one cake with white frosting to form the face.

Cut the other cake to make two ears and one bow tie. (If the tie breaks in half, you can stick it back together with frosting.) Place the ears and tie as shown. Frost all the pieces. You can use any color for the tie. Decorate the ears with pink frosting in the center. Pipe whiskers, nose, and mouth. Add two candies for eyes (or pipe with frosting).

Macaroni Salad

Here's a refreshing salad to welcome in the warmer weather of May. The pasta also stores well in a lunchbox when packed in a chilled container.

2 cups uncooked elbow macaroni
1-2 tablespoons olive oil
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced olives
1 Tablespoon chopped onion (red or green)
1/2 cup frozen English peas, thawed
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper

Cook pasta according to package directions (7-8 minutes in boiling water). Drain. Toss pasta with olive oil in a large bowl. Add olives, onion, peas, peppers, and stir. Add mayonnaise, salt, and pepper. Stir well. Refrigerate for one hour.

Yield: 8 servings

Gluten Free Peanut Butter Cookies

Thanks to my friend Audrey Smith for this yummy flourless cookie recipe.

Beat one egg. Add 1 cup brown sugar and mix well. Stir in 1 cup peanut butter (crunchy or smooth). Add 1 teaspoon baking soda and mix well. Stir in 1/2 cup chocolate chips.

Bake at 350 degrees for 7-10 minutes, until edges begin to turn brown. Cool five minutes. Remove carefully to wire racks. These cookies are fragile but very yummy.