The Basic First Aid for Child Care Programs

We cannot help but accept the fact that children do get into trouble and sometimes emergencies when they are left in childcare programs. We just have to pray that most injuries sustained are minor such as cuts, scrapes, bruises, among others.
But when serious injuries and emergencies do happen, caregivers and childcare program administrators should have the proper and basic planning and first aid needed in times such as these.
A safer and well maintained establishment and facility. As most injuries and emergencies may be prevented, it is a must that a childcare program should be able to create and maintain safer play areas, establish safety rules, and properly supervise the children. Administrators and caregivers should be able to cope with minor injuries, as well as less common but serious emergencies which sometimes involve the head, broken bones, knocked-out teeth, poisoning, burns, choking, etc. Preparing for these kinds of emergencies will help caregivers to respond appropriately and make the children stay calm and even provide aid in the care of the injured child.
Basic First Aid and available emergency help should be at hand. One of the first steps to take during times of potentially serious injuries and emergencies would be to call for emergency help. If you are located in the urban areas, it is easy to get emergency help. Qualified emergency personnel can arrive in just a matter of minutes in your location. But not so in rural areas. Hence, it is important for caregivers to have training on life-threatening emergencies. A childcare facility should at least have one trained caregiver available to provide intensive first aid while waiting for help to arrive.
For minor injuries, basic first aid and a dose of tender care would suffice while waiting for a parent or guardian to arrive.
A well-stocked, accessible first aid kit should be provided. The following are some of the appropriate medical supplies that a basic first aid kit should have, as advised by an emergency personnel:
Disposable non-porous, latex-free gloves for hand protection from blood and body fluids;
Tweezers for removing splinters;
Adhesive bandages;
Scissors for cutting tapes and dressings;
Bandage tape for gauze pads;
Sterile gauze pads for cleaning and covering wounds;
Flexible rolled gauze to hold a gauze pad in place;
Eye dressings;
Inset sting preparation; and
Thermometer.
For other non medical supply materials, a first aid kit is also best to have a pencil or pen and notepad for writing down information and instructions; coins to use in a pay phone during a field trip; emergency telephone numbers such as the poison control center, paramedics, etc.; first aid guides; plastic zipper bags; and plastic trash bags for disposal of contaminated supplies.
In every situation, the best rule of thumb is to always be prepared. As the adage would say, an ounce of prevention is better than a pound of cure.

Menstrual Calendar, Charting Your Signs of Fertility

Charting the signs of our menstrual cycle is a good way to keep in touch with our bodies, our feelings, and our health. It is also a good way to predict our days of menstruation in advance, even if menstrual cycles are irregular, and to know the most fertile times if we are hoping to conceive.
Cervical Mucus
The sign that is easier to observe is the cervical mucus, since it is noticed in the course of daily activity. Fertile type mucus is produced by the cervix during the days when the ova are maturing and preparing for ovulation. This mucus is not only an indicator of fertility, it is essential for fertility. Cervical mucus nourishes the sperm, protects them from the natural acidity of the vagina, and guides them toward the ovum. Following is a simple way to observe and chart your fertile type mucus.
Pay attention to how you feel as you go about your daily activities. Just as you have learned to notice a certain wetness at menstruation, you will begin to notice a second wet time, but later in the cycle, and without bleeding. The second wet time is caused by your fertile type mucus.
Each time you go to the bathroom, wipe with toilet paper both before and after you use the toilet, noticing: a) the sensation you feel as you wipe with toilet paper, b) what is on the toilet paper. Chart what you see and what you feel in the following way. Or use any charting method that makes sense to you.
1) Menstruation: mark the days of bleeding in some way, such as coloring the calendar day red.
2) Nothing: if you don't see or feel anything outside your vagina, you can leave the calendar blank on those days.
3) Something: but if you see or feel something - anything -such as pasty or sticky mucus, or a feeling of wetness - draw something, such as a raindrop, on these days.
4) Slippery something: If the pasty or sticky mucus turns to slippery mucus or a slippery feeling, color the raindrop dark to indicate the slippery wetness.
After a few slippery wet days, the mucus may disappear or return to sticky or pasty. When it does, begin to count the days until menstruation arrives. In a normal fertile cycle, the time between the last day of slippery mucus or slippery feeling and the next menstruation is between 11-16 days. You will become quite accurate about your predictions after you chart for about three cycles.
The mucus is your most fertile time, since fertile type is produced during the days leading up to and including ovulation. But don't try to use this information for birth control unless you seek out a qualified teacher of fertility awareness or natural family planning. However, if you are hoping to become pregnant, charting the mucus and the dry times of the cycle will allow you to know your most fertile time. It will also allow you to predict your next menstruation with accuracy, and to begin a new and sensitive relationship with yourself.
Under the influence of the hormone estrogen, when the fertile mucus is present, we may feel courageous and loving. Men who bored us last week may suddenly appear interesting and attractive. Like Mother Earth in her rainy season, we are full of potential. We may also be interested in sexual activity. These emotions and reactions are caused by the hormone estrogen, which is getting us ready to have a baby, even though we may not want that for ourselves yet!
After ovulation, under the influence of the hormone progesterone, we may feel somewhat deflated compared to our wet, fertile time. Like Mother Earth in her dry time, we may feel quiet, with less energy. When menstrual bleeding begins, both estrogen and progesterone are at low levels. We may feel sensitive, solitary, or inward.
Generally speaking, dark red bleeding for about three days indicates that hormones are high enough to build a good uterine lining and nourish a fetus in the event of conception. However, more than three days of heavy bleeding can be exhausting. Three to five days of wet, slippery mucus 11-14 days before the next menstruation is a probable indicator of normal ovulation and a fertile cycle. Cycles are often 28-30 days from the first day of bleeding to the first day of the bleeding of the next menstruation. However, irregular cycles do not indicate infertility. If the time between the last day of slippery mucus and the next menstruation is 11-16 days, the cycle is probably fertile. Even if one cycle is not fertile, the next may well be fertile. Much depends on the stress we may be feeling. Keeping a chart allows us to keep all things in perspective, and feel our own harmony with all the cycles of nature.
Basal Body Temperature
If you are not sure you are ovulating, you can take your temperature. The body's resting temperature increases four-tenths of a degree Fahrenheit or two-tenths of a degree Centigrade under the influence of progesterone at ovulation. Observing this sign involves taking your temperature at the same time each morning before rising. (This is not as hard as it sounds. It takes less than two minutes and you can go back to sleep if you want.)
To observe your temperature rise, buy a BD brand digital basal thermometer. This brand will give you a consistent and accurate reading. Other high quality brands of digital basal thermometers are also probably accurate, but have not been tested for fertility awareness. Make sure the battery is good. (You can replace it.) An ordinary clinical thermometer is not accurate enough for fertility awareness. Nor is the "ear thermometer" (tympanic thermometer).
Take your temperature every day immediately upon waking, before 7:30 a.m. The body's rhythms (circadian rhythms) fluctuate over a 24-hour period. Your temperature is lowest in the early morning and highest in the afternoon. Fluctuations are greater after 7:30 a.m. If you go to bed before midnight and wake up before 7:30 a.m., you will get the clearest temperature readings.
If it is not convenient to take your temperature immediately upon waking, you may take it during light morning activity. For example, if you need to go to the bathroom, you may take your temperature while getting up and using the toilet. But be consistent about the circumstances under which you take your temperature. If you take it during light morning activity, take it that way every morning. Don't take it sometimes before getting up and at other times during light morning activity. If you have sexual relations, take your temperature before.
Many women find that the digital thermometers require such a short time to use that it is easy to take their temperature before getting up. Take your temperature by mouth. Under arm and ear temperatures are not accurate enough for family planning purposes. The thermometer will beep softly several times before beginning to beep slightly louder and repeatedly. Keep the thermometer under your tongue until the louder, repeated beeps begin. You can read and chart your temperature as soon as is convenient after taking it. Your thermometer has a recall button that allows you to read the last temperature taken. Be sure to wash your thermometer after each use.
Your Temperature Graph
Put a dot on a graph on the spot corresponding to each day's temperature. Join the dots of consecutive days. If you do not take your temperature one day, do not join the dots across that day. Also write out the temperature numerically, to guard against errors in graphing.
Interpreting Your Chart
1) Breathe and relax. Study your chart.
2) Can you find six low temperatures during the fertile mucus days of your cycle?
3) Draw a horizontal line at the highest of the six low temperatures. This is your low temperature line.
4) Draw another horizontal line four-tenths of a degree F. or two-tenths of a degree C. above your low temperature line. This is your full thermal shift line.
5) Can you find three high temperatures after the low temperatures? All of the high temperatures must be above the low temperature line. At least the third high temperature must be at or above the full thermal shift line.
6) This temperature pattern of low and high temperatures is called a biphasic pattern with a full thermal shift. A biphasic pattern with a full thermal shift confirms that you really did ovulate. A smaller, but sustained temperature rise also probably indicates ovulation.
If you are hoping to become pregnant, please pay close attention to nutrition. Look for unprocessed foods grown without chemicals. Exercise in moderation. Get plenty of rest. Avoid stress. Think happy thoughts. Pray for the child you desire, and begin sending your child love, now. Heal any hurtful feelings between you and your mate, and between you both and your parents. Your mate should avoid hot shower or baths and tight clothing, both of which lower sperm count.To increase your chances of conception, use the wet, slippery days for sexual relations.
If you have observed a biphasic pattern with a full thermal shift, and it is now 18 days since your last slippery, wet day, and menstruation has not arrived, you may feel confident that you have conceived.
Congratulations and blessings!

Your Oven: Kitchen Ally or Public Enemy Number One?

As Thanksgiving approaches, newspapers, mega-stores, and food producers have recently begun their annual advertising assault to get your turkey dollars. Yet I suspect that huge numbers of people are living in dread and anxiety because they're uncertain about how their turkeys will turn out. Some will produce turkeys that are a long way from being fully cooked, while others will produce overcooked, tough birds in need of resuscitation.
Has this been a problem for you? Do you follow a recipe to the letter, dutifully preheating the oven, timing the recipe precisely, only to have your dish come out nearly raw, or burned beyond recognition?
I suggest that for an investment of approximately $5.00, you can improve your chances for cooking well-roasted foods by 90%. Another investment of approximately $10.00 will bring your chances to near perfection. And when I use the term investment, I mean that your $5.00 will pay you dividends in the form of well-roasted food for the indefinite future. I'm talking about thermometers; specifically, oven thermometers.
If your oven is more than ten years old, the cooking temperature could vary-in the worst case-by as much as fifty degrees from the temperature you've set on the dial. So if a recipe tells you to cook a roast of beef at 375 F., you could be cooking at anywhere from 325 F to 425 F. and have no way of knowing, until you discover that when you remove your dish from the oven, what you've cooked is overcooked, undercooked, or somewhere in between. But not well cooked.
For approximately the price of a meal for one at McDonald's, you can feel assured that your oven is set at the temperature you're seeking, even if you've had to set the dial at 350 F. in order to arrive at a temperature of 375 F. The typical recipe that calls for, say, cooking something for fifteen minutes per pound, was very likely tested in an oven calibrated to cook at the expected temperature, or an oven fitted with an inexpensive oven thermometer.
Oven thermometers are readily available at the local chain hardware store, or in the kitchen gadget aisle at the local mega-store. The two most popular types, are coil (or dial) thermometers, and liquid, in which a colored liquid-usually alcohol-expands in glass as it heats, and registers the temperature on a scale. In both cases, the thermometers will have a kind of hook at the top that will enable you to hang them from one of the racks in the oven.
When you've bought your thermometer, it's a good idea to put it into boiling water for about five minutes, to see that it registers somewhere close to 212 F. If not, it may have some mechanism for adjustment, or you can simply return it to the store for another.
To test your oven's thermostat, hang the thermometer from the middle shelf, and pre-heat the oven to 350 F. If your thermometer reads 350 F. you're home free. But if the thermometer is, say, ten or twenty degrees off one way or another, try the experiment again, setting the oven to 375 F. If the temperature is off by the same factor, then you'll know to set the thermostat with that factor taken into account when you want a particular temperature; 360 F. in order to get 375 F., e.g.
Equipped now with an oven thermometer, and having calculated the necessary adjustment on your oven to produce the desired cooking temperature, I recommend an additional $10.00 investment in an instant-read meat thermometer. By inserting this type of thermometer into meats as they are cooking, it will provide you with-as the name suggests-an instant reading of the meat's internal temperature. This is an extremely useful device, because it helps you to account for the vagaries of cooking that go beyond simply knowing that your oven is set to the correct cooking temperature. Your standing rib roast of beef may look photogenic after two hours at 375 F., but until it reaches an internal temperature of 130 F. for medium-rare, it isn't fully cooked.
Gaining the confidence that your oven is set to the correct temperature is not then, the full story. It may be the case that the rear of the oven is hotter than the front, for example. You may notice, as you continue to experiment, that your roast browns far more quickly in the back than in the front. This is where you need to begin to improvise. Very likely, it will simply be a matter of turning your roasting pan one hundred eighty degrees midway through cooking. It could also be the case that you'll need to cook foods on a lower rack of the oven. But knowing that you're cooking at the correct temperature is 90% of the battle. The sorts of problems I've mentioned will be obvious-as will their solutions.
Finally-and this doesn't have to do with ovens, per se-is the issue of carry-over cooking. Nearly any recipe you read for roasted meat of any kind, will instruct you to let the meat rest for a period of time before carving. During this resting period, the meat will continue to cook in varying amounts. For example, a standing rib roast of beef will add about five to ten degrees to its internal temperature while resting for approximately twenty minutes. Therefore, it's a good idea to remove your dish from the oven at about five degrees shy of your target temperature. Again, this is a task that would be impossible without an instant-read meat thermometer.
You could certainly buy more sophisticated timers for your roasting tasks. One popular model that retails for between $30.00 and $40.00 is digital, magnetic, so that it sticks to the oven door, and has a fireproof probe that can go into the meat roasting in your oven. And you can program it to beep when your meat has reached the desired internal temperature. Another, more expensive model, has a remote timer that you can carry up to seventy feet from the oven, and it too will beep to remind you that your meat is done. But you can get wonderful results with the least expensive models too.
So make a small investment in your oven. It will repay you with huge dividends in confidence that your roast will be medium rare; that your chicken will have a wonderful crust, yet be moist and juicy; that your meat loaf will make you a legend in the kitchen. And when your friends and family gather around your holiday table, they will proclaim this year's turkey to be the best one ever.

Bread in the Woods

We really like fresh bread while were camping. There is something about bread products that just seems especially good in the woods. Maybe its the fresh air; maybe its the appetites that we work up in the woods.
When we talk about bread in the woods, two thoughts seem to flash through folks minds: Hey, I can barely handle yeast in the kitchen, and Yeah, but Im a tent camper. I cant bake in the woods. Never fear. This article will help.
If you can barely handle yeast in the kitchen, maybe yeast in the campground isnt a great idea. But then, yeast is not temperamental to anything but temperature. If you solve the temperature problems, yeast in the campground is no more difficult than yeast in the kitchen. You need warm enough water to get the yeasty critters growing. Most recipes are going to ask for water in the 105 to 110 degree range. Unless you have a practiced finger, bring a thermometer.
Now youve got to keep the yeasty critters growing. That involves temperature too. Instead of covering your dough with plastic wrap, place the dough, bowl and all, in a large food-safe plastic bag. Itll keep the surface of the dough from drying out, the drafts away from the dough, and youll have a little mini greenhouse. If you have some sun, you can probably get the dough warm enough for the yeast to work. Once at 11,000 feet in Montana with a youth group, we moved a tent into the brunt of the sun to absorb the afternoon rays and create enough heat to make the dough rise.
But you still dont have an oven. You can use a Dutch oven. You can fry your yeasted bread. (In some parts of the West, these are called scones.) Raised doughnutsSpudnutsare fried yeast breads. Weve written before about fried bread.
If you dont want to mess around with the yeast, you can still make some great fried breads. What follows is an easy flatbread recipe. Or try a versatile Sopaipillas Recipe.
You can also make some wonderful steamed breads around a campfire or on a cook stove. Many of these are sweetbreads, maybe even dessert breads, but they can be very goodgood enough to make at home.
And of course, you can always rely on pancakes. In fact, pancakes may be one of the most versatile of camping foods. It works on the trail on a backpacking trip, in an RV, and everything in between. You can make them sweet or savory. You can top them with syrups or sauces. You can even stuff them, roll them, and eat them as a burrito.
For more about making bread without an oven or bread in woods, we recommend that you check out our Emergency and Outdoor Bread Manualits a free download consisting of about 28 pages of goodies.
Here's a good recipe to start with, Indian Flatbread.
Indian Flatbread
This makes a quick side dish to feed the kids, a bread that you can make without an oven, and a great trail bread. You can double or triple the recipe depending on how big your tribe is.
4 cups bread flour
4 teaspoons baking powder
1 cup dry milk solids
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups warm water
Enough vegetable oil to fill the frying pan to 1/2-inch deep.
Mix the dry ingredients together. Form a depression in the dry ingredients and slowly pour half the water in. Mix and add the remaining water as needed to form a soft but not sticky dough. Knead the dough lightly. Cut pieces from the dough and form them into round discs about 1/4-inch thick.
Heat the oil until hot. When the oil is hot enough, a small piece of the dough placed in the oil should brown quickly but not burn. Slip the dough pieces into the hot oil, fry them until brown on one side, and turn. When done, remove them to paper towels. Serve them hot as a bread or with syrup or honey as a side dish.

Data Loggers: The Way To Monitor A Freezer Or Coolers Temperature

Data loggers are devices that sample temperature and/or humidity at regular intervals and then store it. The older models used paper and pencil as a storage method, but modern data loggers send the information they gathered directly to a computer.
Data loggers were originally created as weather forecasting tools, but they were quickly adopted as a perfect way to monitor freezers or coolers.
Keeping stable temperature in a freezer is much more important than most people think. It is especially true when we store deep frozen food there. The 10-degree difference in temperature might seem small, but it is crucial for deep frozen products.
Data loggers are absolutely necessary in professional freezers. The standard thermometer inside the freezer shows you only the present temperature. You need data loggers to check if there were any temperature fluctuations when no one was looking.
There are only two problems with data loggers that limit its usefulness. The first is that they arent independent. They usually need a computer or a chart recorder to see what they recorded. The second is that typical data loggers need a lot of maintenance paper, pencils or linked PC just to keep them running. Fortunately there is a data logger that does not cause this kind of problems: ThermaViewer.
ThermaViewer
Unlike other data loggers, ThermaViewer can work all by itself. It has a processor, its own memory and a big LCD screen, it doesnt need any other device to compute and show all the data it gathers. Its two sensors can be placed up to 100 feet from one another, which allows it to control temperature even in large freezers. As everything is stored in ThermaViewer internal memory and is displayed on the LCD screen, this is the only one of all data loggers that doesnt need any maintenance.

What's With Those Noisy Lights?

Ding, ding, ding or beep beep beep You have just left the car, the door is still open and the car is talking to you. Most likely you have left your keys in the ignition or your lights are still on. Relax. It happens to everybody.

Ding ding ding again You're in the car and you've started the motor. For the next few seconds you hear the ding. Most likely that's because you haven't fastened your seatbelt. So buckle up right away. In fact, you should buckle up before you turn the key. This is one ding you should never hear.

Lights Galore When you first start your car or truck all sorts of lights flash and then you never see them again. Below, we are going to talk about those lights and how you should react to them. Which is great. But what is more important is that you read your owner's manual carefully. That way, you will know exactly which lights are which, and if your car is different in any way.

Seat Belt Light Pretty obvious. You didn't pay attention to the ding ding ding. Once again, don't do this. Fasten your seat belt for your own good.

Airbag Light Usually orange in colour, it flashes briefly as you start the car and often shows what looks like a person holding a beach ball. If this light comes on when you are driving, take your car to your dealer as soon as possible. Your airbag system might not be working properly.

Brake Light Usually red, it often shows a little round disk or the word "brake". It indicates that your handbrake is on and that you should release it before driving away. If the light does not go out after you have released the handbrake, it could indicate low brake fluid or a malfunction in the brake system. Call your dealer. Do not drive the car until this problem is fixed.

Temperature Light Often looks like a little thermometer. If it goes on when you are driving it means your engine might be overheating. This can be caused by not enough coolant (antifreeze and water) or not enough oil. Stop the car to let it cool down, then add coolant and/or oil if necessary, or call for help. Always use brand name coolants and high quality motor oils like Castrol GTX or Castrol Syntec. They provide superior protection for your engine.

High Beam Light Usually blue. Indicates that your high beams are on, which you should always be aware of. Remember, only use your high beams when necessary.

Engine Check Light This one is a little tricky as its function varies from car to car. But basically, it is part of your engine diagnostic system and is indicating that something is malfunctioning. This problem could be very minor, like a fuel cap not properly attached, or something potentially serious. The best idea is to drive carefully to your dealer as soon as possible. But not before you have got your haircut, finished your shopping, whatever. Just don't go on any trips.

Alternator / Battery You can drive with a dead battery and a good alternator or a good battery and a dead alternator. But not for very long. If this light comes on you have an electrical malfunction. It might be as simple as a loose engine belt, or something more serious. Attend to the problem quickly.

Oil Light This is one of the most important lights. It indicates that oil pressure is too low. If it goes on while driving, stop the engine as soon as possible and check the oil level. Add a high quality oil like Castrol GTX if necessary. If the light stays on when the engine oil level is normal, stop the engine immediately and call your dealer for service.

ABS / Anti-Skid Light This important light will normally flash when your ABS system is actually in use and remain off the rest of the time. Often the same light will flash if an anti-skid or traction control system is actually in use, and once again, remain off the rest of the time. If this light comes on during normal driving, your brake system might be malfunctioning and you should see you dealer as soon as possible. Note: In some vehicles you can turn off the ABS or traction control system, and the light remains on all the time.

Big Brother Lights These convenient little guys tell you what you should already know. Which means they are possibly the best loved lights of all. They include, in no particular order, lights that warn you about things like low fuel, low windshield washer fluid, doors that are ajar, trunks that are open, defoggers that are still on, heated seats that are still hot, brake pads that are almost worn and everybody's favourite, catalytic converters that refuse to convert.

Sayonara Some cars, trucks and SUV's aren't satisfied with beeping and dinging and flashing at you. They talk. And say things like "your fuel is low, your fuel is low, your fuel is low.." . You get the idea. And being Canadian, they talk in French and English. On that note, sayonara.

The Motivation Factor

Ive never been one for resolutions, mainly because I never keep them.
But goals are a whole different ball game. Goals can be measured, they can be changed, but most of all, they can be extremely motivating.
For as long as I can remember, Ive set goals for myself. You could even call them deadlines.
No matter the project or how big or small it is, I always set goals for myself. This not only gets me motivated and writing, it also gives me guidelines that allow me to plan even more projects. This is a great way to keep moving ahead.
Perhaps I should go back further
Before I ever got any of my work published, goals were one of the biggest factors in working toward publication. Back then my sights were set on much smaller achievements at any given time. In those early days I received one of the best pieces of advice Ive ever had take baby steps. In other words, dont try to take on too much at once, ruining your chances of achieving that goal.
That priceless advice has stayed with me for many years, and I dont think Ill ever forget it.
Baby steps helped tremendously in achieving what I set out to do, and setting goals was definitely one of the vital stepping stones to publication.
Start by working out what it is you want to achieve the end result. In my case I started reasonably small and worked my way up. I gave myself twelve months to get just one short story published. That happened.
Then I decided to have two short stories published in the following twelve months. That goal became a reality as well.
Next I wanted a regular column. This time I gave myself two years to secure a regular monthly column. Although I achieved my previous goals, I didnt really work all that hard at getting results. This time I had more at stake because Id just had to give up my day job due to a medical condition so worked harder at achieving the goal.
Brainstorming was my starting point. What could the column be about? Once the subject matter was decided, I wrote up some sample articles, taking as much care with them as I would have if the column was secured and they were going to be published.
Next was the market research. I found six magazines that I believed would be suitable for my column, then sent them off with a covering letter.
Then it was time to sit back and wait.
I lucked out with all six publications, but didnt give up. With my goals still intact, the search for a regular column continued. A couple of months later, my goal was met way within the timeframe Id set myself.
I know for a fact that if I hadnt set a goal, written it down, and had it clearly on display for others to see, that I absolutely would not have continued on my quest.
Its no good setting goals for yourself if no-one knows about them. If you have internal goals, what are you going to measure them against? You can fool yourself about the dates, change the deadline to suit yourself, but if its on display for all to see, the goal needs to be either met or worked toward.
When Im working on a book that isnt yet contracted, I tell my writing buddy as well as family and friends the deadline Ive set for myself. That makes me accountable for a finish date. It also gets me off my butt and working.
Sometimes goals need to be changed. This happened a few years ago when I fractured both feet in three places.
I was working on a novel and had been fiddling about too much. Excuses were easy, and it just didnt get done. So I set a goal of six months. Then the fractures occurred. I was in way too much pain to write, so the goal was moved up six months. But I hadnt counted on being on crutches for six months, so I moved the goal yet again. This time I met my self imposed deadline.
Heres a checklist to assist you in your goal-setting:
Be specific about what you want to achieve. Instead of saying I want to finish a book by October state my 120,000 word fantasy novel will be completed by October, including all editing.
o Break this goal into smaller chunksbaby steps of say 3,000 words per week. (Using 120,000 words as your basis, if you divide that by 3,000 words, it will take 40 weeks to write this book. Or 5,000 words a week means it will take just 24 weeks.)
o Setting yourself an actual word count will allow you to understand exactly how much you need to achieve each week to meet your goal. Not taking this step leaves you wide open to missing your deadline. Giving yourself an achievable goal means you are more likely to reach your goal.
The results must be measurable, otherwise how do you or others know youve achieved what you set out to do?
Is the goal attainable? Dont set your sights too high. Always work within your own abilities, otherwise you will become disheartened.
o Keeping ahead of your goal allows for all those life situations that you may (and probably will) encounter. It will also encourage you to stick to your plan of writing X number of words per week.
Always give yourself an end date. This gives you a specific time-frame to work with.
Review your goals and your project throughout the period youre working on it. Assess your ability to finish within your goal. Dont set yourself up for a fall not only can it be disheartening, it could leave you with a bad feeling toward goal setting.
Use your electronic diary to its full advantage. Make little reminder notes to assist with the smooth progression of the project. Alternatively, use a yearly wall planner one that can be displayed in a prominent position.
I use a combination of these, plus a print diary that has a day to a page. That way I can scribble little reminders of things I specifically need to do each day, or things I need to follow up.
Now heres something you may not have heard of before. Its simple but effective.
Take a large piece of cardboard and draw a large thermometer. If you have more than one project on the go, draw a thermometer for each project. What you need is something that looks like a real thermometer with a bulbous bottom and two straight sides; you often see these used for charity fund-raisers.
Make your thermometer 6 or 7 cms wide by about 50-60 cms tall. Write your total word count at the top, with markings at regular intervals of say 2 cms to measure your progress. (I mark mine at 5,000 word increments, but use whatever suits your specific needs.)
As you achieve the word count, colour from the last level you achieved to the next. I find that watching the progression of the thermometer is a big motivator in getting to the next level. One recent project progressed from not being started, to one third written in just three weeks using this system.
If you need motivation to finish (or start) your projects, or even if you dont, set doable goals and go for it! Youll be very glad you did.
*Download your goals worksheet by clicking the following link:
http://www.writer2writer.com/FreeDownload/Setting_Goals_Worksheet.pdf

Outdoor Grills, Ovens, and Stoves for Cooking Turkey

There are a lot of ways to cook turkey. One of the cooking processes is known as grilling. Grilling is becoming the most popular methods of cooking turkey and one of the healthiest as well. The grilling process allows fat to drip away from the turkey as it cooks, keeping the meat nutritious and full of flavor.
Aside from that, turkey has numerous ways and methods to be cooked, utilizing different cooking equipment such as the oven and the ever popular microwave. Here we offer you different methods that can be used for cooking turkey.
Here are some varieties of grills available in the market, as well as the basic instructions to properly use them..
Covered Charcoal Grill
First, you must have well prepared and clean equipment for this and good quality charcoal. Put up a pyramid of charcoal on one side. Set fire to the charcoal until it gets red hot. Place a thermometer on the food rack to check the temperature of the grill. This will give the cook an exact reading of the meats temperature when cooking.
In the center of the grill where the turkey will be placed, carefully arrange the charcoal around the edge evenly. Place the grill rack and set the prepared turkey on it. The turkeys breast should be side-up. Simply maintain its temperature. Then cover the grill. If you want, you can add seasonings for the turkey to have flavor as it is cooking. Do not ever use softwood like cedar and pine because it gives the food a different taste and makes the turkeys skin turn black.
When the inner thigh temperature reads 180 degree Fahrenheit, the turkey is ready. That is why it is very important to use a food thermometer.
Covered gas Grill
The gas grill can be provided by using either propane tanks or natural gas. If your gas grill has only one burner, a water pan should be placed under the grate to create indirect heat. If you have two or three burners, make sure the turkey is placed away from the flame. This is done by turning off one burner and placing the turkey in that area.
Aside from grilling, you can also roast turkey by using the oven.
Turkey can be successfully cooked in whole or in parts using the microwave oven. But sometimes it is not advisable to cook it whole because it makes the turkey cook unevenly. The turkey may not be cooked to the proper internal temperature. Full size microwave ovens with 650 to 700 watts can only accommodate a small turkey ranging 8 to 10 pounds.
Given that metal thermometers cannot be used here, merely check when the cooking is completed. Insert an instant read thermometer on different parts of the turkey.
Electric Roaster Oven
This appliance serves as an extra oven for cooking a large roast.
Heat the oven first to about 325 degrees Fahrenheit. Then place the turkey on a oven rack or any other meat rack for the turkey to be kept out the juices that collect in the bottom of the oven. Leave the cover throughout cooking, removing it as little as possible to avoid the slowing of the cooking process. Check the internal temperature of the inner thigh until it reaches to 180 degrees Fahrenheit.
Oven cooking bag method
This is one of the safest methods in roasting turkey. It is a delicious alternative to the traditional way of cooking turkey.
Pre-heat the oven using an oven-cooking bag to 350 degrees Fahrenheit. A tablespoon of dry flour should be shaken around to coat the empty bag to avoid bursting. The pan must be large enough for the turkey to sit easily in the center. Allocate space for the bag to enlarge during cooking so that it will not touch any part of the oven or it will melt.
A meat thermometer is inserted right through the thickest part of the plastic to know if the temperature of the turkeys thigh reaches 180 degrees Fahrenheit.
Any of these methods of cooking your turkey will result in a delicious meal.

Your Oven: Kitchen Ally or Public Enemy Number One?

As Thanksgiving approaches, newspapers, mega-stores, and food producers have recently begun their annual advertising assault to get your turkey dollars. Yet I suspect that huge numbers of people are living in dread and anxiety because they're uncertain about how their turkeys will turn out. Some will produce turkeys that are a long way from being fully cooked, while others will produce overcooked, tough birds in need of resuscitation.
Has this been a problem for you? Do you follow a recipe to the letter, dutifully preheating the oven, timing the recipe precisely, only to have your dish come out nearly raw, or burned beyond recognition?
I suggest that for an investment of approximately $5.00, you can improve your chances for cooking well-roasted foods by 90%. Another investment of approximately $10.00 will bring your chances to near perfection. And when I use the term investment, I mean that your $5.00 will pay you dividends in the form of well-roasted food for the indefinite future. I'm talking about thermometers; specifically, oven thermometers.
If your oven is more than ten years old, the cooking temperature could vary-in the worst case-by as much as fifty degrees from the temperature you've set on the dial. So if a recipe tells you to cook a roast of beef at 375 F., you could be cooking at anywhere from 325 F to 425 F. and have no way of knowing, until you discover that when you remove your dish from the oven, what you've cooked is overcooked, undercooked, or somewhere in between. But not well cooked.
For approximately the price of a meal for one at McDonald's, you can feel assured that your oven is set at the temperature you're seeking, even if you've had to set the dial at 350 F. in order to arrive at a temperature of 375 F. The typical recipe that calls for, say, cooking something for fifteen minutes per pound, was very likely tested in an oven calibrated to cook at the expected temperature, or an oven fitted with an inexpensive oven thermometer.
Oven thermometers are readily available at the local chain hardware store, or in the kitchen gadget aisle at the local mega-store. The two most popular types, are coil (or dial) thermometers, and liquid, in which a colored liquid-usually alcohol-expands in glass as it heats, and registers the temperature on a scale. In both cases, the thermometers will have a kind of hook at the top that will enable you to hang them from one of the racks in the oven.
When you've bought your thermometer, it's a good idea to put it into boiling water for about five minutes, to see that it registers somewhere close to 212 F. If not, it may have some mechanism for adjustment, or you can simply return it to the store for another.
To test your oven's thermostat, hang the thermometer from the middle shelf, and pre-heat the oven to 350 F. If your thermometer reads 350 F. you're home free. But if the thermometer is, say, ten or twenty degrees off one way or another, try the experiment again, setting the oven to 375 F. If the temperature is off by the same factor, then you'll know to set the thermostat with that factor taken into account when you want a particular temperature; 360 F. in order to get 375 F., e.g.
Equipped now with an oven thermometer, and having calculated the necessary adjustment on your oven to produce the desired cooking temperature, I recommend an additional $10.00 investment in an instant-read meat thermometer. By inserting this type of thermometer into meats as they are cooking, it will provide you with-as the name suggests-an instant reading of the meat's internal temperature. This is an extremely useful device, because it helps you to account for the vagaries of cooking that go beyond simply knowing that your oven is set to the correct cooking temperature. Your standing rib roast of beef may look photogenic after two hours at 375 F., but until it reaches an internal temperature of 130 F. for medium-rare, it isn't fully cooked.
Gaining the confidence that your oven is set to the correct temperature is not then, the full story. It may be the case that the rear of the oven is hotter than the front, for example. You may notice, as you continue to experiment, that your roast browns far more quickly in the back than in the front. This is where you need to begin to improvise. Very likely, it will simply be a matter of turning your roasting pan one hundred eighty degrees midway through cooking. It could also be the case that you'll need to cook foods on a lower rack of the oven. But knowing that you're cooking at the correct temperature is 90% of the battle. The sorts of problems I've mentioned will be obvious-as will their solutions.
Finally-and this doesn't have to do with ovens, per se-is the issue of carry-over cooking. Nearly any recipe you read for roasted meat of any kind, will instruct you to let the meat rest for a period of time before carving. During this resting period, the meat will continue to cook in varying amounts. For example, a standing rib roast of beef will add about five to ten degrees to its internal temperature while resting for approximately twenty minutes. Therefore, it's a good idea to remove your dish from the oven at about five degrees shy of your target temperature. Again, this is a task that would be impossible without an instant-read meat thermometer.
You could certainly buy more sophisticated timers for your roasting tasks. One popular model that retails for between $30.00 and $40.00 is digital, magnetic, so that it sticks to the oven door, and has a fireproof probe that can go into the meat roasting in your oven. And you can program it to beep when your meat has reached the desired internal temperature. Another, more expensive model, has a remote timer that you can carry up to seventy feet from the oven, and it too will beep to remind you that your meat is done. But you can get wonderful results with the least expensive models too.
So make a small investment in your oven. It will repay you with huge dividends in confidence that your roast will be medium rare; that your chicken will have a wonderful crust, yet be moist and juicy; that your meat loaf will make you a legend in the kitchen. And when your friends and family gather around your holiday table, they will proclaim this year's turkey to be the best one ever.

Solving The 7 Most Common Whole Wheat Bread Baking Mistakes

Let's face it EVERY cook makes mistakes (yes, even us
professional bakers make boo boo's).
I'm going to list here, the 7 most common whole
wheat bread baking mistakes that you're probably making, or
might make if you're not forewarned, and what you can do about
them.
Whole Wheat Bread Baking Mistake 1
By far the most common bread baking mistake is when the salt is
forgotten to be added to the whole wheat bread dough.
This results in very bland bread, and even effects the rising of
the dough. Making your whole wheat bread flat on top.
The best solution for this is to use a post it note as a reminderto yourself, to add the salt to the whole wheat bread dough.
You can stick the post it note where ever you're most likely
to see it (fridge, recipe book, etc..)
Whole Wheat Bread Baking Mistake 2
The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.
This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn't forget things like this now and then?
But don't fret, there is a solution: If
the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.
Separate and roll this dough into a few small balls of dough.
Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.
Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.
Another solution to help you keep from forgetting about your
bread, is to use a timer which will beep loudly after the selected time period is up.
Using a timer can also help stop other whole wheat bread baking
catastrophes from happening.
Whole Wheat Bread Baking Mistake 3
When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise
To correct this mistake I strongly recommend you
invest in a cooking thermometer, to measure the temperature of the water with.
Whole Wheat Bread Baking Mistake 4
If the recipe you use makes too much dough for your family's
needs and you worry that the extra bread will grow stale before you use it, fear not.
It is perfectly safe to refrigerate unused dough for a few days
and allow the whole wheat bread dough to finish it's rising time
once you get it out to use it.
You can use a ziploc bag or plastic wrap over bowls that contain
your whole wheat bread dough, to store it in your fridge and still prevent oxidation.
Whole Wheat Bread Baking Mistake 5
Burned bread. Yup, nothing tastes worse than whole wheat bread
which is black as charcoal.
To avoid this, be sure you follow baking times and temperatures
strictly. And again use a timer to remind yourself when it's
time to remove your whole wheat bread from the oven.
Also remember that gas ovens and electric ovens vary in their
temperatures. If you're using an electric oven you should bake
almost all pastries on 350 Fahrenheit.
Sometimes a recipe will call for you to start baking a loaf of
bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.
Whole Wheat Bread Baking Mistake 6
Mistakenly or purposefully using the wrong type of flour. If you
are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.
There are different recipes for all the different types of bread
and they all use one specific flour for each recipe.
So don't try any substitution hoping that by adding rye flour
for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won't.
Whole Wheat Bread Baking Mistake 7
Last but not least there is the problem of air bubbles (also
called "pockets") which create large holes inside the whole wheat bread, after it's done baking.
The best solution for this is to pinch any such bubbles whenever
you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.
Now you are armed with the knowledge of the 7 most common whole
wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
So don't let the bread mistake blues get you down ever again.

Turtle Care Advice for Colds

Let's talk a little about colds. Any living animal can catch a cold. The same thing can happen to your beloved turtle pet. If this happens to your turtle than there are many turtle care methods to treat your turtle.
So a turtle can catch a cold just like humans or other animals. Let's check the symptoms of a cold un humans. sneezing is one of them. A turtle can also sneeze. But if a turtle sneezes this doesn't means that she has a cold. Dust in the nose can make a turtle sneeze too. Also the turtle can have some kind on runny nose. This is usually caused by allergies or by cold. Because turtle care is very important when your pet get's a cold, you must be sure that the turtle really has a cold. So i advise you to take the animal to a good veterinarian.
Symptoms could be caused by just by a little cold. But you should take good care of your turtle because could also be signs of a serious respiratory infection. If this happens then medication is needed for the treatment.
What you should know is that a turtle doesn't get a cold from being cold. If the turtle is kept to cold then her immune system weakens. So when the immune system weakens there are more cohesive for the turtle to catch a cold.
In the most common cases Colds and respiratory infections or penumonia come from bacteria or viruses causes. If the cold is from a bacterium then all turtle care advise guides and veterinarians will recommend antibiotics treatments. In this case the chances that the pet will recover are high. But if the cold comes from a virus then things are more complicated because usually viruses can't be determined. In this unfortunate case all you can do is just sit, wait and hope.
The first turtle care advise for any cold symptoms is to keep a little higher temperature in the turtle enclosure. If the temperature will raise the immune system will recover a little. Take care that the turtle will have a very clean environment. Another turtle care advise for a cold turtle is to take it out of the water and put it in a heated box but don't forget to check the temperature with a thermometer.
If the turtle's situation doesn't improves then i advise you to see a veterinarian.
The real problem is that the colds, respiratory infections and pneumonia are one of the most common turtle care issues that a turtle will die from.
So if you have any suspicions that you pet has a cold than i advise you to search for some turtle care sheets on the net to see what's happening with your turtle. If you can't figure it out and the situation agravates the you must see a veterinarian.

Making a Hard-boiled Egg - A Challenge

"This isn't a hard-boiled egg!" my wife complained.
"Not too loud, Sweety. Your mama might hear us," I answered back quietly.
Like every man of the house, I do the cooking once in a while. This is now my second attempt so I'm puzzled (mind you I'm a Certified House Chef) and disappointed why I can't even cook a dumb egg. My eggs are cracked with some of the white out into the water. After removing the shells, I ended up having scrambled eggs with no dignity!
Resigned! Don't laugh at me, I bet you can't do a better job either.
Consistent dedication over a considerable period of time is a must if you are to succeed in any project worth pursuing.
Consistent attendance on a course over four years earns you a degree. Consistent sowing of corn earns you sackfuls of corn after four months. Consistent display of affection towards an unmarried lady for a period of one hour to five years (depending on your target) earns you a wife. Consistent nutrition of an embryo on a woman's womb earns you a baby after nine months of waiting.
How foolish am I to think that I can have my hard-boiled egg immediately!
For aspiring chefs, maintain a consistent 100 degrees C on the egg for 23.10 minutes to make a hard-boiled egg. And don't forget to put some water! (I wish my thermometer and watch are not broken.)
Do you want to be a success?
Be consistent in your work and patient enough to wait. Your effort will be richly rewarded in due time.

Shih Tzu/Dogs/First Aid

Goals of first aid are: Keep your safety in mind at all times. Attend to any severe bleeding that is present. Administer CPR if needed. Immobilize injuries and/or pet for transport. Take your pet to the vet as soon as possible. Delay in seeking professional help often increase costs and decreases treatment success.
When you do encounter an emergency situation, do not panic! Look around your surroundings to be sure there are no moving vehicles, broken glass, chemical spills, fire and electrical hazards. Approach the injured or ill pet slowly and with caution. Use a calm reassuring voice. You might need to apply a muzzle. Injured or ill animals might bite out of pain or fear. If this occurs, don't take it personally and don't feel like your animal is now vicious or worthless and needs to be gotten rid of. Be understanding that the animal is under extreme stress and hardly knows what to do himself.
Never use a muzzle on an animal that is vomiting, choking, convulsing or having breathing difficulties. If you cannot muzzle, use heavy-duty gloves or drape a blanket or thick towel over the animal's head prior to handling.
Determine whether a life-threatening situation exists and give appropriate first aid. Look for unconsciousness, shock, hemorrhage, look for breathing difficulties. Trauma (like hit by a car), poisoning, and air leakage from chest are all life-threatening. Transport the animal to the vet or emergency vet hospital. Transport securely - use a travel kennel most preferably. If a travel kennel is not available, place the animal in a box.
If head or spinal injury is suspected, use a board, plywood, window screen or any flat, firm surface to transport. If this type of flat support is not available, transport the pet in a large towel or small blanket. You might call the vet clinic in advance of your arrival giving them the circumstances of the accident, or illness.
Planning for an emergency:
Decide what you need to do ahead of time and rehearse. Have important telephone numbers such as your local vet and two of the closest 24-hour veterinary emergency clinics in a place you can find easily in a sudden emergency. The Poison Control Center number should be easily found: (800) 548-2423.
Items for your pet first aid kit:
Muzzle Leash, Welder's gloves Stretch bandage Roll gauze Solar blanket Bandage tape Sterile nonstick wound pads Clean hand towel Cotton balls and/or swabs Chlorhexidine wash (0.5%) Saline solution Sterile eye ointment Lubricating jelly Clotting powder Kydrogen peroxide Kaolin-pectin Activated charcoal Triple antibiotic ointment Splint Forceps and/or tweezers Scissors Bulb syringe Plastic digital thermometer Reusable cold pack 12-milliliter syringe Disposable gloves Feeding Tubes Home remedies

Your Vacation First Aid Kit

Your vacation supplies must include a first-aid kit.
Have it available while traveling and take it with you whenever you go walking, hiking, or any activity that takes you away from civilization.
You can use just about any type of container for your first-aid kit. It's best if the container is lightweight, like plastic, and has a good lid. A handle can be useful also. A small toolbox, lunchbox, fishing tackle box or even kitchen Tupperware would work.
Here is a list of things to consider including in your vacation first-aid kit. This is not a comprehensive list and you may have other items to add.
You should have some sterile gauze with adhesive tape and scissors to cut them. Make sure the scissors are sharp. Also multiple sizes of band-aids. Tip: Sanitary napkins are sterile and make good compresses to stop bleeding.
To clean cuts and wounds include antibiotic cream, hydrogen peroxide and antiseptic wipes.
Consider including aspirin and acetaminophen, instant cold packs, calamine lotion and hydrocortisone cream.
Also, antacid, insect repellent, motion sickness medication, anti-diarrhea medication, sunscreen, cold and flu tablets
If anyone is taking prescription medicine be sure to bring enough for the whole trip.
The first-aid kit is a good place to store a list of emergency numbers along with your medical insurance information.
It's always a good idea to have a first-aid manual on hand and review it before you leave. This way you will be much more prepared should a situation arise where you need it. This is a great opportunity for children to learn a little about first-aid so review the manual with them too.
Other miscellaneous items that could be helpful are thermometer, latex gloves, tweezers and flashlight with spare batteries.
Keep your vacation first-aid kit easily accessible at all times but away from small children.

How to Cook Steak

Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more suited to tougher cuts of beef. The water helps in tenderizing the steak.
The tenderness of cooked steak is influenced by how much it is done. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still maintain their rawness and are very pink in color. Rarely done steaks maintain their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.
The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak the tenderness of steak, the marinade, the quality of the coal and lighter fluid and even the concentration of the person cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.
Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a different flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.
Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.
If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.
Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid. It is a slow process as it slowly allows the meat to tenderize.
Another method for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large enough and tough, then it better be put into the stew pot.
In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.

Shih Tzu - First Aid

Goals of first aid are: Keep your safety in mind at all times. Attend to any severe bleeding that is present. Administer CPR if needed. Immobilize injuries and/or pet for transport. Take your pet to the vet as soon as possible. Delay in seeking professional help often increase costs and decreases treatment success.
When you do encounter an emergency situation, do not panic! Look around your surroundings to be sure there are no moving vehicles, broken glass, chemical spills, fire and electrical hazards. Approach the injured or ill pet slowly and with caution. Use a calm reassuring voice. You might need to apply a muzzle. Injured or ill animals might bite out of pain or fear. If this occurs, don't take it personally and don't feel like your animal is now vicious or worthless and needs to be gotten rid of. Be understanding that the animal is under extreme stress and hardly knows what to do himself.
Never use a muzzle on an animal that is vomiting, choking, convulsing or having breathing difficulties. If you cannot muzzle, use heavy-duty gloves or drape a blanket or thick towel over the animal's head prior to handling.
Determine whether a life-threatening situation exists and give appropriate first aid. Look for unconsciousness, shock, hemorrhage, look for breathing difficulties. Trauma (like hit by a car), poisoning, and air leakage from chest are all life-threatening. Transport the animal to the vet or emergency vet hospital. Transport securely - use a travel kennel most preferably. If a travel kennel is not available, place the animal in a box.
If head or spinal injury is suspected, use a board, plywood, window screen or any flat, firm surface to transport. If this type of flat support is not available, transport the pet in a large towel or small blanket. You might call the vet clinic in advance of your arrival giving them the circumstances of the accident, or illness.
Planning for an emergency:
Decide what you need to do ahead of time and rehearse. Have important telephone numbers such as your local vet and two of the closest 24-hour veterinary emergency clinics in a place you can find easily in a sudden emergency. The Poison Control Center number should be easily found: (800) 548-2423.
Items for your pet first aid kit:
Muzzle

Leash, Welder's gloves

Stretch bandage

Roll gauze

Solar blanket

Bandage tape

Sterile nonstick wound pads

Clean hand towel

Cotton balls and/or swabs

Chlorhexidine wash (0.5%)

Saline solution

Sterile eye ointment

Lubricating jelly

Clotting powder

Kydrogen peroxide

Kaolin-pectin

Activated charcoal

Triple antibiotic ointment

Splint

Forceps and/or tweezers

Scissors

Bulb syringe

Plastic digital thermometer

Reusable cold pack

12-milliliter syringe

Disposable gloves

Feeding Tubes

Home remedies

The Motivation Factor

Ive never been one for resolutions, mainly because I never keep them.
But goals are a whole different ball game. Goals can be measured, they can be changed, but most of all, they can be extremely motivating.
For as long as I can remember, Ive set goals for myself. You could even call them deadlines.
No matter the project or how big or small it is, I always set goals for myself. This not only gets me motivated and writing, it also gives me guidelines that allow me to plan even more projects. This is a great way to keep moving ahead.
Perhaps I should go back further
Before I ever got any of my work published, goals were one of the biggest factors in working toward publication. Back then my sights were set on much smaller achievements at any given time. In those early days I received one of the best pieces of advice Ive ever had take baby steps. In other words, dont try to take on too much at once, ruining your chances of achieving that goal.
That priceless advice has stayed with me for many years, and I dont think Ill ever forget it.
Baby steps helped tremendously in achieving what I set out to do, and setting goals was definitely one of the vital stepping stones to publication.
Start by working out what it is you want to achieve the end result. In my case I started reasonably small and worked my way up. I gave myself twelve months to get just one short story published. That happened.
Then I decided to have two short stories published in the following twelve months. That goal became a reality as well.
Next I wanted a regular column. This time I gave myself two years to secure a regular monthly column. Although I achieved my previous goals, I didnt really work all that hard at getting results. This time I had more at stake because Id just had to give up my day job due to a medical condition so worked harder at achieving the goal.
Brainstorming was my starting point. What could the column be about? Once the subject matter was decided, I wrote up some sample articles, taking as much care with them as I would have if the column was secured and they were going to be published.
Next was the market research. I found six magazines that I believed would be suitable for my column, then sent them off with a covering letter.
Then it was time to sit back and wait.
I lucked out with all six publications, but didnt give up. With my goals still intact, the search for a regular column continued. A couple of months later, my goal was met way within the timeframe Id set myself.
I know for a fact that if I hadnt set a goal, written it down, and had it clearly on display for others to see, that I absolutely would not have continued on my quest.
Its no good setting goals for yourself if no-one knows about them. If you have internal goals, what are you going to measure them against? You can fool yourself about the dates, change the deadline to suit yourself, but if its on display for all to see, the goal needs to be either met or worked toward.
When Im working on a book that isnt yet contracted, I tell my writing buddy as well as family and friends the deadline Ive set for myself. That makes me accountable for a finish date. It also gets me off my butt and working.
Sometimes goals need to be changed. This happened a few years ago when I fractured both feet in three places.
I was working on a novel and had been fiddling about too much. Excuses were easy, and it just didnt get done. So I set a goal of six months. Then the fractures occurred. I was in way too much pain to write, so the goal was moved up six months. But I hadnt counted on being on crutches for six months, so I moved the goal yet again. This time I met my self imposed deadline.
Heres a checklist to assist you in your goal-setting:
Be specific about what you want to achieve. Instead of saying I want to finish a book by October state my 120,000 word fantasy novel will be completed by October, including all editing.
o Break this goal into smaller chunksbaby steps of say 3,000 words per week. (Using 120,000 words as your basis, if you divide that by 3,000 words, it will take 40 weeks to write this book. Or 5,000 words a week means it will take just 24 weeks.)
o Setting yourself an actual word count will allow you to understand exactly how much you need to achieve each week to meet your goal. Not taking this step leaves you wide open to missing your deadline. Giving yourself an achievable goal means you are more likely to reach your goal.
The results must be measurable, otherwise how do you or others know youve achieved what you set out to do?
Is the goal attainable? Dont set your sights too high. Always work within your own abilities, otherwise you will become disheartened.
o Keeping ahead of your goal allows for all those life situations that you may (and probably will) encounter. It will also encourage you to stick to your plan of writing X number of words per week.
Always give yourself an end date. This gives you a specific time-frame to work with.
Review your goals and your project throughout the period youre working on it. Assess your ability to finish within your goal. Dont set yourself up for a fall not only can it be disheartening, it could leave you with a bad feeling toward goal setting.
Use your electronic diary to its full advantage. Make little reminder notes to assist with the smooth progression of the project. Alternatively, use a yearly wall planner one that can be displayed in a prominent position.
I use a combination of these, plus a print diary that has a day to a page. That way I can scribble little reminders of things I specifically need to do each day, or things I need to follow up.
Now heres something you may not have heard of before. Its simple but effective.
Take a large piece of cardboard and draw a large thermometer. If you have more than one project on the go, draw a thermometer for each project. What you need is something that looks like a real thermometer with a bulbous bottom and two straight sides; you often see these used for charity fund-raisers.
Make your thermometer 6 or 7 cms wide by about 50-60 cms tall. Write your total word count at the top, with markings at regular intervals of say 2 cms to measure your progress. (I mark mine at 5,000 word increments, but use whatever suits your specific needs.)
As you achieve the word count, colour from the last level you achieved to the next. I find that watching the progression of the thermometer is a big motivator in getting to the next level. One recent project progressed from not being started, to one third written in just three weeks using this system.
If you need motivation to finish (or start) your projects, or even if you dont, set doable goals and go for it! Youll be very glad you did.
*Download your goals worksheet by clicking the following link:
http://www.writer2writer.com/FreeDownload/Setting_Goals_Worksheet.pdf

Smoked Turkey

The turkey is a big, domesticated bird, native to North America. Turkey is distinguished by its white plumage and a bare wattled neck and head. The name turkey was first applied to the guinea fowl that was thought to have originated in Turkey. However, the American turkey is a quite different species from the guinea fowl, though the name remained.
Smoked Turkey is a popular delicacy in North America. It is generally made for large parties, especially Thanksgiving. Buying a Smoked Turkey can be very expensive. Smoked Turkey can, however, be also made at home. It is a very easy and economical way to enjoy Smoked Turkey.
For making a Smoked Turkey, you need a water smoker. Water smokers can be electric, gas or charcoal based. Another alternative to a water smoker is the indirect smoking method over the grill. Different kinds of woods can also be used, including: mesquite or hickory, chunks of water-soaked hardwood, or fruitwood. When the wood is added, place a lid on the smoker till the temperature reaches 250 to 300 degrees F. The temperature can be checked using an oven thermometer if the smoker doesnt have a built-in thermometer.
Almost all parts of the turkey, including the breasts, drumsticks and wings, can be smoked. However, whole turkeys can be smoked provided they are lesser than 12 lbs in weight.
A turkey should not be stuffed before smoking. There is also no need to add any special seasoning. All that is required is salt, pepper and a little poultry seasoning. You can also add some wine or juices instead of water for smoking. The turkey can also be brined before smoking. The brining solution usually consists of water, salt, spices and a little sugar. However, the turkey should be brined for at least 24 hours before smoking.
Once the required temperature is reached, place the turkey inside and replace the lid. Smoking time depends on the size of the turkey as well as the temperature of the coals, distance of the smoker from the heat and the external temperature. A meat thermometer can be used to check whether the turkey is cooked or not. The temperature of the inner thigh should reach 180 degrees F. The turkey should also look pink and cooked. There should not be any rawness to it. It should also be moist and tender to taste, not chewy.
There are some guidelines for getting a perfectly Smoked Turkey: ensure that there is no wind, as this could put out the fire; dont open the smokers door too many times or for too long; smaller birds less than 15 lbs are better since larger ones take too long to smoke; thaw a frozen turkey thoroughly before smoking it; ensure that the temperature is at least 160 degrees, to destroy any bacteria effectively.

Making a Hard-boiled Egg - A Challenge

"This isn't a hard-boiled egg!" my wife complained.
"Not too loud, Sweety. Your mama might hear us," I answered back quietly.
Like every man of the house, I do the cooking once in a while. This is now my second attempt so I'm puzzled (mind you I'm a Certified House Chef) and disappointed why I can't even cook a dumb egg. My eggs are cracked with some of the white out into the water. After removing the shells, I ended up having scrambled eggs with no dignity!
Resigned! Don't laugh at me, I bet you can't do a better job either.
Consistent dedication over a considerable period of time is a must if you are to succeed in any project worth pursuing.
Consistent attendance on a course over four years earns you a degree. Consistent sowing of corn earns you sackfuls of corn after four months. Consistent display of affection towards an unmarried lady for a period of one hour to five years (depending on your target) earns you a wife. Consistent nutrition of an embryo on a woman's womb earns you a baby after nine months of waiting.
How foolish am I to think that I can have my hard-boiled egg immediately!
For aspiring chefs, maintain a consistent 100 degrees C on the egg for 23.10 minutes to make a hard-boiled egg. And don't forget to put some water! (I wish my thermometer and watch are not broken.)
Do you want to be a success?
Be consistent in your work and patient enough to wait. Your effort will be richly rewarded in due time.

Creative Imagination

Creative imagination is more than just active imagination. To be able to actively imagine things, to see and hear things in one's mind, is an important ability. It doesn't have to involve much creativity, though, does it? Daydreaming, for example, is a process of imagination. It can consist of an elaborate fantasy world, but one full of all the things that many people think about.
Creative imagination, then, has to include the ability not just to imagine things, but to imagine original things. It is seeing things that others don't see, and coming up with new ideas. So how do you cultivate this?
Creative Imagination 101
First, exercise your basic imagination. It can be as simple as thinking in pictures more, or listening to music in your mind. Play little "movies" in your mind, until you can watch them on command. This is a simple process, but for those of us that can't easily do it naturally, it can take a lot of practice. Fortunately, it is not an unpleasant activity.
The second part of developing your creative imagination is to get more creative in your thinking and imagining. Start by paying attention to your creativity. Our subconscious minds give us more of what we pay attention to. Ignore creative aspects of your life, and you're telling your subconscious they are unimportant. On the other hand, if you note when you're creative, your subconscious mind will start feeding you more creative ideas.
Different surroundings can also encourage your creativity. Want more creativity in your love life? Hike up a mountain with your partner. Do you write? Try sitting on a roof to write. Want new ideas for your business? Take a notebook to the park and sit by the duck pond. A change of environment can get your thinking out of it's ruts.
You can play games that exercise your creative imagination. One such game uses a technique called "concept combination." Alone or with other players, you combine random concepts or things in new ways, to see who has the best idea. A thermometer and a billboard, for example, could generate an idea for a sign that checks the weather and adjusts the message accordingly ("Come in out of the heat for a cold beverage," or "Come in out of the rain and warm up with our gourmet coffee.").
Don't Wait For Creative Imagination
Creative inspiration certainly can strike at any time, but it strikes more often when there is work instead of waiting. So if you want to come up with creative inventions, start mentally redesigning everything you see. Imagine a better bicycle, a faster mail service, or a better chair. Continue this for three weeks, and it will become a habit.
Of course, creative imagination goes beyond solving specific problems or inventing things. Truly creative minds are always coming up with the questions too, not just the solutions. If you want to be more creative all the time, focus on three things:
1. Changing your perspective. A child might think that working just to not work (to retire) is silly. Thinking from that perspective might give you ideas for how to make money doing things you enjoy. Seeing the world as a bear sees it might give a painter imaginative new ideas. Looking at things from a customer's perspective is a sure way to find creative improvements for a business. See everything from several perspectives.
2. Challenging your assumptions. What if restaurants didn't have employees? Visitors pay a machine as they enter, feed themselves at a buffet, and everything is as automated as possible, so one owner-operator could run a large restaurant alone. Challenge all your assumptions for practice. Do you really have to pay rent? Do swimming pools need water? Can exercise be a bad thing?
3. Let your ideas run wild. Does a flying bed seem silly? It could lead to the concept of a helium mattress. When you get off it in the morning, it floats out of the way, up to the ceiling. Perfect for small apartments. Don't stifle your creativity. Relax, and let ideas come. You can always discard them later.
For these techniques to be a habitual part of your thinking, use them regularly. Since it takes several weeks to develop a habit, remind yourself to use them each day. Jot a few of your favorite techniques on a card and carry it with you. Look it over throughout the day and apply the techniques to anything. Soon, you'll have a more creative imagination.

Dehydrate Vegetables for Long Life

Drying or dehydrating vegetables is one of the oldest known methods of food preservation. The really great thing about it is that you can do it at home with equipment you have on hand.
You should pick your produce at it's peak and work as quickly as you can to preserve its colour and taste.
Prepare your vegetables as if you were going to serve them. Wash them well, trim, cut, chop, slice, whatever. Thickness will play an important role in how long your veggies take to dehydrate, so bear that in mind when preparing.
Next you must blanch the vegetables. This will preserve the colour and flavour of the vegetable. Most vegetables have an enzyme that, left active, is what makes it spoil so quickly. Blanching the vegetables stops the enzyme action.
Follow available guidelines for blanching (available at www.no-dig-vegetablegarden.com). Once blanched, chilled and drained, you are ready to dry or dehydrate your vegetables for long
term storage.
The Rules
Of course, there are heaps of rules...but let's start here.
There are three methods used to dry or dehydrate vegetables.
Sun dried, commercial dehydrator or oven.
Sun drying is the least reliable method for areas with variable temperatures. Unless you live in a climate that is a consistent 90F with low humidity for a guaranteed 3 days in a row, you risk your produce.
Once the drying starts, it cannot stop until finished. So DO NOT let your vegetables cool again until they're done. Having said that, lots of places do have that sort of weather...but more places don't, so sun drying is a bit of a gamble for most.
You can purchase food dehydraters in a range of sizes, but unless you are going to be doing an awful lot of this, it's probably better to wait or buy one with a group of friends to pass around. They aren't very expensive, but they are usually used for quite short periods of time.
So, we're left with the oven. It's almost certain that you have one, so nothing new to buy. It is time consuming and a little fiddly, but it's such a great result!
Oven drying
A home oven will only dry small quantities at a time (up to six pounds of produce, depending on the number of racks you have) so don't be preparing bushells of veggies at a time!
Set the oven at the lowest temperature and preheat to 140F (60C). If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see. Check your temperature
every half hour or so.
Lay out your vegetables on stainless steel screen mesh or wooden
frames covered in cheescloth. Do NOT use cookie sheets as the
air must circulate around the food. Having the food sit next to
metal sheets may also transfer a metalic taste. Using other
types of metal materials may react with the food so please don't.
Load up the veggies. Doing trays of items similar in size will keep the drying even. For instance, doing pumpkin, carrot and
potato might be a good mix. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another.
Keep the oven door open about 3 inches or so during drying. It is vital that the temperature is maintained at 140F (60C) and that the moist air can escape. Move the trays around frequently to ensure even drying. No oven has even heat throughout.
Keep a close eye on your drying vegetables. Don't let them scorch and keep them moving.
Depending on the vegetable you are drying it will take between
4 and 12 hours to dry. Once they're done, the vegetable pieces
will be hard and should shatter if hit with an instrument.
Store in a water tight container. To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using.

Fun, Grill & Sizzle

Beach party, picnic or just a simple get-together at home will never feel complete unless you mount gas grills on one side and start grilling your favorite fish or meat. Just the aroma of smoked fish can confer you a festive mood. In fact, it can afterwards drag you to a luscious and appetizing meal. The festive mood will be contagious and the fun will linger.
Isnt it amazing how a simple grilling session on your front yard can trigger delightful bond and overwhelming fun? People, by nature, longs for fun and excitement. Nobody wants to sulk in one corner all the time. He sure wants to take a break and enjoy.
Every person deserves to be happy. Moreover, if you are throwing a bashing small shindig, pool party or a simple gathering, let your guests enjoy to the fullest by preparing them their favorite entertainment and foods.
For sure, just every one likes grilled foods. In order to enjoy the gathering be sure to have gas grills around.
Gas grills have metal box. At the bottom of the box, there are tube-shaped liquid propane burners which are responsible in providing the grills with fuel. Traditionally, propane or natural gas fuel the gas grills. With them, grilling is made faster and easier.
The gas grills burners are topped by warming the exterior of the metal bars, ceramics and lava rocks.
Modern day gas grills are more beneficial. If you want fast pre-heating, gas grills will help you do it pretty fast. Fast in the sense that it can preheat in a matter of 10 to 15 minutes.
Second benefit is its longevity compared to charcoal. One 20-pound tank can last up to 14 hours. You will no longer fret about running short of charcoal. Propane tank is more reliable, that is.
If you are worrying about the mess of grilling, worry no more. Since, gas grills do not use fire starters or charcoal, mess will be out of the situation.
Grass grills use multiple burners. They are especially designed to give superior heat control to secure easy grilling.
If you are contemplating of purchasing gas grills, here are the considerations that you have to take note of:
1. Consider having stainless steel, cast aluminum or porcelain-coated steel for a solid gas grill construction.
2. It is vital to have a built-in thermometer to check the grill temperature.
3. Lava rock system is also good in collecting grease that can result to flare-ups. Try to look for them in the gas grill that you are to purchase.
4. For easy and safe gas grill lighting, be sure to have a push-button ignition.
5. To monitor fuel levels your gas grill must have gas gauge.
6. If you can have three burners that can work separately, the better. This will give you flexibility when it comes to controlling heat.
7. For easy cleaning, the best gas grill material will be stainless steel or porcelain.
Aside from the aforementioned features, you can also incorporate rotisserie or smoker box, side burners, additional outer shelving or work space and removable secondary grill racks.
In order to have a long-lasting gas grill, maintenance is a must. Regularly check on grease catch pan so as not to create flare-ups. Check for leaks, cracks and holes. Finally, be sure to detach tanks from gas grills and keep them out-of-doors.

Little-known Tips for Easy Holiday Baking

Are you wondering if you have the time to bake homemade Christmas cookies this year? Every year at about this time we all start to get a little panicked that the holidays are coming up fast and we're not really ready yet. Here are a few little-known tips and tricks, for almost every type of cookie, to help you get the most out of the time you spend baking.
Cutout Cookies
Don't struggle with dough sticking to your rolling pin. Instead, roll out your dough between two sheets of waxed paper. This will eliminate the sticking problem.
Do your cutout cookies always seem to turn out dry, tough, and tasteless? The trick with the waxed paper will help with this. Assuming that you started with a good recipe, the problem is that you are overworking your dough and working too much flour into it. Using the waxed paper will help you to manipulate the dough less, and the dough won't pick up any extra flour.
Refrigerator (Icebox) Cookies and Pinwheels
Ever notice how your roll of icebox or pinwheel cookies gets flat on one side from sitting on the refrigerator shelf? Keep them nice and round by standing them upright in a tall drinking glass while they're chilling.
Do your cookies flatten further when you try to slice them? Try rotating the log 1/4 turn after each slice.
Having trouble with the cookies crumbling as you try to slice them? Start with a log that has been frozen for several hours. Then use a very a very sharp to slice through.
Cookie Press Cookies (Spritz)
Having trouble getting your cookies to form properly? When your dough doesn't seem to stick properly, put your baking sheet in the freezer for an hour or two, while keeping the dough at room temperature. Then when you press out your cookies onto the frozen sheet, the dough will stick to it just like your tongue sticks to a frozen metal pole when you lick it (assuming you've ever been silly enough to try this).
Don't forget you can pick up your mistakes and put them back into the press.
Bar Cookies
When making bar cookies, create a liner for your baking pan by turning the pan upside-down and covering it with aluminum foil, making sure to form the corners and leaving an overhang of an inch or two. Then, remove the foil, turn the pan right side up, turn the foil over and place it inside the pan. It will make a perfect liner for your pan. If required by your recipe, grease the liner. Then continue baking your bar cookies as directed. Once baked, you can lift out the entire batch of bars and place it on a cooling rack to cool completely. You can then immediately re-use your baking pan for another batch without having to wait for the previous batch to cool, and you won't have to wash the pan.
All Cookies
Eliminate the need to grease your baking sheets and wash them later by lining them with parchment paper. Parchment paper can be re-used several times and gives excellent results.
Do your cookies seem to brown too much, or cook too fast? Buy a dependable oven thermometer and check your oven temperature. Your oven's internal thermometer may not be accurate. Or, perhaps you are using a non-stick baking sheet or pan. The dark color of the non-stick coating can make your baked goods brown too fast. Try a shiny metal pan instead or lower your oven temperature by 25 degrees.
Are your cookies not browned enough, or take too long to cook? Again, verify the oven temperature. Or, perhaps you're using an insulated baking sheet or pan.
Insulated bakeware can prevent your cookies from reaching the desired temperature in the right amount of time. Try using a non-insulated pan, or raise your oven temperature by 25 degrees.
For more information on minimizing the work involved in holiday baking, consult these articles:
Hassle-Free Holiday Baking: 6 Easy Days to Perfect Christmas Cookies ( http://www.christmascookiesareforgiving.com/hassle-free.php )
A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks ( http://www.christmascookiesareforgiving.com/assembly.php )
A pinch of know-how combined with a dash of preparation can make for successful, easy, and stress-free cookie baking every Christmas!
Copyright 2004 Mimi Cummins. All Rights Reserved.

How to Provide First Aid For Your Horse

If your horse is in the field, and it suffers a severe cut, you will want to stop the bleeding as soon as possible. You will need to make a call to your vet, and there are steps you also need to take in order to provide first aid to your horse as soon as possible. You will want to stabilize the horse prior to the arrival of the vet.
The first thing you want to do is make sure you have a first aid kit available for the horse in advance. The first aid kit should have all the important constituents necessary for emergencies and small cuts. You always want to make sure that you have first aid readily available. You will want to make sure you have all the important tools you need, and you will want to know how to use them.
A commercially available first aid kit for horses will cost between $39 and $80. You will want to make sure the kit has a thermometer so that you can check the temperature of the horse. All horses should have a standard temperature of 99 to 115 degrees. The first aid kit should also come with a stethoscope so that you can monitor the heart rate of the horse. You can listen clearly to the heartbeat just under the elbow on the left side of the horse.
All first aid kits should have a flashlight, in case you have an emergency in the dark. You will also want to have electrolytes in case the horse becomes dehydrated. Warming up water and adding a small teaspoon of electrolytes can encourage water consumption by your horse. The first aid kit should also have neosporin, iodine, and hydrogen peroxide. Avoid using the hydrogen peroxide on wounds as it will destroy benign tissue.
You will also want to have wire cutters handy in the event the horse gets stuck in a gate or wire. You will also want to use a twitch which can calm your horse and keep him controlled in situations where it will be in great pain. You will also want to make sure you have a knife cutting bandages and other materials. You will want to make sure you don't injure your horse when handling the knife.
You will want to use the iodine solution to clean out any thick wounds. Any wounds which will be treated by a veterinarian within a hours of the injury should not have medications applied, and should only be flushed with iodine or clean water to prevent them from drying.

Grassophobia

Each day my daughter, pushing one year old now, amazes me with the lessons she teaches me. Yes, here I go again learning lessons from someone too young to speak. (Hmm maybe that's a lesson, too.)
In my corner of Starship Earth, winter rolled in a wee bit late this year. The thermometer went easy on us all winter, leaving our sidewalks clear of the usual mountains of snow. So I suppose it was cosmic justice that just when we wanted to enjoy spring, winter struck us from behind. Which explains why we had to wait until May to introduce our Little Lady to the sea of grass surrounding our new home in the country.
Little Lady gets excited about everything (another lesson from speech-free youth). Just bringing her into the fresh air gets her excited enough to pop her buttons. As our "sponge lawn" finally seemed to dry from the spring snow, we decided to introduce her to the green stuff. I placed her gently down on her stomach so she could crawl.
Crawl!? You want me to crawl!? She may not speak English yet, but she sure can speak body language. No way would she let her hands or feet or face near those menacing blades of grass, which by this time had reached a good four or five inches in height.
However, her gestures of fear were set against squeals of delight.
Next we sat Little Lady up on the grass, and the squeals grew louder. As the smiles grew wider, the hands approached the lawn. She pulled them back. Reached down. Pulled back. Reached down. Pulled back. Turned her head to smile and squeal at us. Back to reaching down and pulling back. Again. Once more. Hey, this is scary stuff.
How many things would make us squeal with delight? OK, not literally, but think of things you would like to do. Things that would be exciting. Things that would bring meaning to your life. Are you also thrilled with the possibilities but maybe just a little apprehensive about making the big leap? Many people are.
Sometimes fear holds us back from our dreams. We want to try something new, but we retreat back into our own comfort zone. I've watched one person after the other join Toastmasters against their better judgement over the past six years. Each one was terrified to speak in public. Each one jumped off the proverbial cliff, brave souls every one of them. And every one of them is braver now than they were when they joined. Every one is more skilled than when they joined. And every one feels less trapped by their personal comfort zone than they were when they joined.
Research shows that people regret more their inactions than their actions. In the long run, we tend to regret more what we didn't do (Why didn't I at least give it a try?). Do you want to improve your skills? Discover God? Travel around the world? Make a difference on our little Starship Earth? Tell somebody how much you care? Whatever it is you would most want to do, make the commitment right now to do it. Otherwise, the research says you will regret it later.
Many people strike out into business for themselves. Some succeed. Many fail. None regret. We may fear failure, but it is not trying that we regret.
As for Little Lady, she will overcome her fear of grass. Unfortunately, she may also overcome her squeals of delight. Aaaahh. The pure joy of childhood. Hey, there's another lesson we adults can learn from our children!