Chid Restraint Laws in St . Louis

Reposted with minor revisions from the original post that appeared on townandcountry-manchester.patch.com

Over spring break there were three of us moms discussing the use of seat belt restraints/booster seats in St. Louis county. And all three of us had different interpretations of the law. In fact, all three of us believed the law to be different. Even defining the law was difficult.

In April of this year, an ordinance passed in Manchester allowing an officer to pull you over strictly for a seat belt violation. Prior to this change, a seat belt violation could be cited only when an officer was pulling you over for another offense. The exception to this was when children were involved. If an officer noticed a child violating the requirement for their size and age, the driver could be fined independent of any other vehicular offense. But do you know what the regulations are for your child?
Manchester police department's patrol Sergeant Dan West directed me to the Missouri Revised Statutes (Chapter 307.179) to help answer this question. At the link you can read in detail seat belt requirements for all passengers. Below are some highlights.

Infants are required to be in an infant car seat, facing backward in a rear seat. Once they have outgrown the seat according to weight requirements, they may sit in a forward facing seat in a restraint system commonly referred to as a five-point harness. Regardless of age, children who weigh less than 40 pounds must remain in this car seat.

Children at least four years of age but less than eight years of age, who also weigh at least forty pounds but less than eighty pounds, and who are also less than four feet, nine inches tall, shall be secured in a child passenger restraint system (commonly known as a booster seat).

Sergeant West stressed that while your child may be over 8 years old and allowed to ride in a vehicle with only a shoulder and lap restraint system (no booster seat), he urges all parents to continue to have your son or daughter use a booster seat until they meet the height requirement. In an accident, it is the placement of the shoulder strap that will be the most important factor in protecting them from harm or injury. It is body height and weight that impacts how they respond in a crash, not age.

What about riding in the front passenger seat? Sergeant West said that because of air bags, which are standard in most vehicles, children should not ride in the front seat if they are younger than 13. Once again he stressed that substantial injury or death could occur because of the deployment of the air bag that is designed with an adult body size in mind.

Safety should always be our priority when raising our children. Despite protests from kids about wearing a seat belt or arguing with us that they want to give up a booster seat, or them wanting to be allowed to sit in the front seat, it is not about making them happy. It's about keeping them safe--and obeying the laws of the road.

Finding your Inner Julia Child

One of my all-time favorite movies is Julie & Julia. It was because of that movie that I wanted to amp up my cooking skills. Despite being a fairly diverse cook, it was often my favorite part of the day. After 10 years of marriage (and cooking), I needed isnpiration.

Can I get an Amen?

If you are nodding your head in silent agreement, read below on how I tackled the cooking doldrums.

It was at a doctor’s waiting room that I found my initial inspiration in the form of the cooking magazine Cooking Light. I realized I had stagnated over the years; not particularly paying attention to how healthy my recipes were, or challenging myself to become a better cook. Routinely I had chosen short-and-to-the-point recipes that did not grow my skills. Subscribing to this magazine for a few years was a perfect first step in changing that. Not only did it give me new recipes to try, it highlighted different vegetables or spices each month; and it offered cooking tips, such as how to pan-sear properly. Each issue I would make a comprehensive list of the recipes and page numbers I wanted to try. After I had accumulated about 6 issues, I typed it them up into a Word document and placed it in the front pocket of my binder.

The next step was making sure I made a new recipe a few times a month. After realizing that I probably had over 150 new recipes ear-marked to try, I realized I needed to be more intentional in incorporating them into our weekly menu. About 6 months ago, I decided that our family would eat a minimum of two new recipes a week. Sometimes that means two new entrees, and sometimes it might be side dishes or a new dessert. Occasionally, I’ll even be inspired to make all new recipes all week long. Some are hits, some are definite misses. But at least my adaptable family enjoys the adventure of it all.

About 3 months ago, I decided to further challenge myself to grow as a cook by incorporating one new ingredient per week. Turnips, parsnips, capers and patty pan squash are just a few of them. Everyone in our family loves mushrooms so even experimenting with the different varieties has been a fun way to take the ordinary and make it extraordinary.

Of all the changes I’ve made in the last few years, my absolute favorite has been learning to cook ethnic dishes. Our favorite cuisine is Asian: Thai, Chinese, Japanese and, recently, Korean. For authentic (albeit Americanized) dishes, it requires specialty sauces and spices. Sesame oil, peanut oil, mirin, tamari and hoisen sauces are all specialty ingredients that have become staples in our house. Fresh ginger root is the key to all things Asian, so even cooking with fresh spices rather than jarred can really transform your cooking. (Rule of thumb: Use 1/3 the amount of dried herbs to equal chopped fresh.) Try fresh Parmesan cheese rather than the grated variety. So often we have forgotten the original fresh option over the quick, prepared one.

In fact, if your family is less than eager to try a new food, try just adding a new spice (such as using pumpkin pie spice in your chili!) Learn to make a homemade pesto or spaghetti or Alfredo sauce rather than using jarred or canned off the grocery shelf. It might be just enough change to keep you more engaged in the kitchen without a family revolt.

And really, this only scratches the surface of the ways I’ve transformed my cooking over the last few years. Turn cooking from something ‘you have to do’ into something ‘you want to do’. Challenge your cooking talents, stretch your cooking know-how, and impress your friends and family. Your inspiration may be just a meal away

Mom Brain Strikes Again

Are you a mom? Can you relate to the following:

The first time it happened it was a very typical Friday afternoon. I glanced up at the clock and noticed that my son would be getting off the school bus soon, so I went to the front door to make sure it was unlocked. (By fifth grade it is definitely uncool to greet your child at the bus stop). A few minutes later, as the phone began to ring, I realized my faux pas: Every Friday for the last two school years, I have picked Adam up from school at regular dismissal time because of his cello.

The second incident occurred five days later as I waited for my kindergartner to get off the bus. The time came and went with no bus and no daughter. I did notice a few moms I know waving at me as they drove up our street and out of the subdivision; and they were all Daisy Girl Scout moms. The it occurred to me. I forgot about the Daisy Girl Scout meeting.

The third incident was weeks later. Elise had a five-week art class held after school once a week. I completely forgot to take her. In fact, I didn’t even remember the class until the following morning.

So my question is, what gives? For anyone who knows me they will tell you I am organized and detailed to the nth degree. I’ve never been able to relate to other moms who consistently forget things and drop the ball.
Of course, I have many excuses--valid explanations. In fact there is a book by Shaunti and Jeff Feldhan called For Men Only, which accurately depicts a typical woman's workings. Admittedly, I am not typical in many aspects, so I felt that it did not apply to me. But one example struck a chord with me: Open
windows. I have many 'windows' open at all times. While I am typing this blog, I am thinking about my day, which proves to be scheduled down to the last minute; while also wondering if my daughter is getting sick again or maybe it's allergies; thinking about my husband as he drives to Ohio to surprise his bone marrow brother for his birthday; and wondering if the temps are ever going to climb past 70 degrees. Yes, I am multi-tasking in my thoughts. Most women can relate. Of course, I think that is my downfall, too. Life is busy--too busy at times.

Imagine my relief then when Dr. Mehmet Oz wrote in an article about mom brain that it is a true condition. Our brains are 80 percent fat, containing Omega-3 nutrients. The baby receives that nutrient, literally sucking out our brain power. During pregnancy, Dr. Oz says a woman’s brain also shrinks by about 8 percent. “You don’t lose cells. The cells get smaller,” he says. “It might be because you’re focused on one thing, but the good news is after you give birth, your brain begins to rewire quickly. … Your brain actually gets more powerful than before you got pregnant.”

It’s the last part that I find difficult to believe. More powerful? I think my brain forgot to regenerate. I’m just sayin’.

To combat “mommy brain,” Dr. Oz recommends taking omega-3 fatty acids and getting plenty of sleep. “[Omega-3 is] important because we know that it actually allows women to recover from depression faster if they have depression after pregnancy,” he says. “It also allows the brain to grow.”

While he gives that great tip, which I just may try to implement, the true is that I’m fallible. With both of my kids getting older, they are involved in far more scouting, sports and school activities and I have that much more to keep track of. Despite looking at my calendar every day, things are going to slip through the cracks. There is no magic formula and no solution to make sure that things like this don’t happen again. The truth is since my children forgive me, I need to forgive myself. Period.

A Dream, A Vision, Some Carnival Foods

Cancer survivor Harry Freund, a former certified financial advisor and preschool owner, will tell you that he had a vision, an epiphany from God, about three years ago. In that vision he saw himself serving shaved ice among twinkling lights at the once standing Fox Photo store in front of the vacant Chili’s location on Manchester. Two years later, on May 1, 2010, that vision became a reality a few miles farther down Manchester Road at a restaurant aptly named Mr. Harry’s Carnival Foods.

Walking into the store is like walking into a child’s dream, with fun circus decorations and small novelty candies (perfect stocking stuffers at Christmas or basket fillers at Easter), with a game area where you can play checkers, Boggle or even mini Whack-A-Mole.

Located one mile east of Clarkson Road in Ballwin, you can find Harry, his wife Linda, and their twin daughters serving carnival-inspired foods, such as cotton candy, funnel cakes, shaved ice, ice cream, and all the free popcorn your heart desires. They also employ a few former preschool students when they owned and operated Love & Laughter back in the 90's.

If you are in the mood for something more substantial, they also offer a full range of generously sized sandwiches, and homemade sides. The recently began serving up BBQ platters as well when the Freunds began a partnership Jim and Mary Randall of ASAP Barbecue in November of last year. The Randall’s prepare their award-winning barbecue in a mobile trailer on site.

Crave beer while indulging in delicious barbecue? Lucky for your, Mr. Harry’s Carnival Foods recently acquired their liquor license. In addition to one of the most extensive shaved ice menus you’ll find anywhere, you’ll find a strictly adults-only version ‘snowtini’ for your dining pleasure.

ASAP Barbecue and Mr. Harry’s provide catering services. Whether you are looking for a fun circus themed meal, or maybe something a bit more adult-friendly, Mr. Harry’s tailors meals to their customers needs.
Last fall, I partnered with Harry to provide free shaved ice to the children in my kids’ school as part of a fundraising effort. He also provided funnel cakes at the Vacation Bible School program my kids attended last summer at his church. Most recently, he provided hot dogs, corn dogs, shaved ice and cotton candy at my son's Blue & Gold scout banquet whose theme was Circus, Circus.

Need a jump-start to summer? I recommend stopping into Mr. Harry’s Carnival Foods where his slogan is “Where Summer Never Ends.” You’ll be glad you did!

Getting Organized in the Kitchen

There was nothing more frustrating for me than wanting to find a family approved, tried-and-true recipe and not being able to locate it. Was it in a cookbook, a magazine, or on an index card? And those were just the recipes I had remembered making. Often times while on the search for a specific recipe, I’d locate others that I had forgotten about, but knew my family had once enjoyed. Or I would make a mental note to try some recipes out, only to quickly forget about it- indefintely. Certainly, this was no way to live. So what's a girl to do? Get organized!

In my first attempt to get organized, I purchased two recipe binders, similar to a photo album, that had clear sleeves to fit my recipe cards. Since I transferred a lot of recipes onto index cards, in theory,it worked well. I was able to fit newpaper or magazine recipes in the sleeves, too. But, it had its drawbacks. Namely, if the recipe was exceptionally long, or if it was in a cookbook or magazine, I had to photocopy the recipe to keep add it to the binder. My two binders filled up quickly, and it got increasingly difficult to find the exact recipe I was on the hunt for. While this system was better than none, I knew there had to be a better way.

Being an organized, linear thinker, it occured to me that the concept of my binder was on the right track. That is when I decided I should type up all my recipes and put it into a Word document.

Initially, I typed up all my notecard recipes, and all the ones that I had cut out. Then I took the time to go through my cookbooks and magazines and typed those up, as well (I always included who sent me the original recipe so if I had questions or compliments, I knew who to credit). My typed pages are in protective sleeves and in a 3-ring binder.

My recipes fall into thirteen categories, which I separate by page breaks. They include, in alphabetic order: Beef, Beverages, Breads (muffins, breads, bagels, and pastries), Crock pot, Desserts, Pastas, Pork, Poultry, Salads (lettuce, gelatin and fruit), Seafood, Soups, Vegetables (side dishes and appetizers). Each section has a page divder that includes a pocket built in. I love, love, love the pockets, which holds any clipped out recipes I want to try in the future.

Now when I plan my meals every week, I can flip through my 3-ring binder and find the recipe easily. The added bonus is that my recipes don’t get wet, smudged, torn, or lost. No more dreading copying down a recipe for a friend or relative. Simply pull it up on your computer and print (or copy and paste into your e-mail).

The downside is that it took a lot of time. A lot. I am not going to downplay this negative aspect. It probably took me about six months to transfer all my recipes. Some days I would spend only 15 or 30 minutes, and other times I would have a few hours to work on it. But it was worth it. On average, using a two-column format, four recipes fit per page. With 92 pages of recipes, you can imagine how much more organized I am now that it is in one neat little binder.

Am I extreme? A perfectionist? Crazy? Yes, yes, and yes. But the bottom line is that it works for me and it might be the solution to your own organization dilemma.

Ready...Set...Let's Get Cooking!!

I am always fascinating by the married couples who fight over who gets to cook. Who gets to?!? They actually enjoy it and find it relaxing. For me, cooking is something to check off my list at the end of my day. I certainly see the value in it, but I cannot say that I particularly enjoy it.

Still, cooking at home has made a comeback. In all fairness it may have never actually went away, but it seems to have gained popularity in recent years. Beyond Julia Child and Martha Stewart, there lies a plethora of shows for the cooking enthusiast: The Rachael Ray Show, Hell’s Kitchen, Jamie Oliver’s Food Revolution, and my personal favorite, Master Chef. And those are just what is on regular network television. There are endless possibilities found on cable TV, too.


The simple fact is America is tuning in to hone their skills in the kitchen and, at least for the moment, we’re captivated.

For me, learning to cook was borne out of necessity. As a single woman, I did not cook anything more challenging than spaghetti or scrambled eggs. But when I married a man who had custody of his two young sons, I knew cooking was not an option. I had to learn quickly–my family was depending on it.

Maybe you are like I was and don’t cook at all, or maybe you already cook but want more variety in your repertoire of recipes after hearing one too many times “Not this AGAIN!”

The initial step in beginning to cook is taking stock. It’s time to open up your cabinets and assess your current cook-ability. What do I mean by that? Over the years you may have collected cook books and cooking magazines ,or even a lot of index cards and newspaper clippings of dishes that sounded great and you thought you might like to make some day. Even if you have never cooked before, you may be pleasantly surprised to see the number of recipes you’ve amassed over the years. You may be very encouraged to learn that you already have a head start.

Supposing that you do not already have a stash of recipes and are truly starting from scratch, you have a number of options. There is no limit to the number of cook books available in your local book store (and probably your local library). There is also a mind-numbing list of cooking magazines for every cuisine or lifestyle goal (such as weight loss or heart smart).

As far as cook books go, I feel the best cookbooks are collections of favorite recipes submitted by families who compile them into a formal book to be sold as a fundraiser (usually churches, schools, scouts and other non-profit organizations). They are chocked full of tried and true recipes from real families with real schedules. Usually void of any rare ingredients or labor intensive directions, they are family-friendly.

In addition to my cookbooks, early in my marriage I subscribed to Taste of Home’s Quick Cooking magazine. Not only was I venturing into new territory of being a new wife and full time step-mom to two young sons, I also worked full time. As much as I would have loved experimenting and challenging myself, it was about getting a kid- and husband-approved meal on the table quickly. All of the recipes were simple and to the point. It was a great starting point for me as a newbie chef.

If money is tight and you aren’t wanting to spend a lot of money to increase your recipe options, consider recipe swapping with friends and family members. Be willing to share some of your own favorites in exchange for them supplying a few of theirs. The internet is also packed with on-line recipes. In fact, many of the monthly issues of cooking magazines such as Cooking Light and Rachael Ray print their recipes on line. It’s not something they are going to advertise. After all, they would rather you buy the subscription than to obtain it free. There is the obvious downside of the general inconvenience of having to go on line to find a recipe, especially if you are hoping to find a new recipe quickly, or want the recipe in front of you without having to print it out.

Hopefully, this article will inspire you to try something new. For some people it might inspire you to start cooking and for others, to breathe new life into a chore you may not necessarily enjoy. Either way, your family will thank you for it.

From Cradle to Grave

Growing up I remember reading the Mad Comic book “Cradle to Grave Primer” by Larry Siegel., a satirical American series that was often politically incorrect and racy by even today’s standards. The premise was simple but entertaining: A man recounts his life, from—what else—cradle to grave. It was a humorous look at how he developed into an awkward, gawky, nerdy teenager, unpopular with other kids; finally settling down and having a son of his own. His son, of course, was his antithesis. Popular, good looking, successful.


And the thing is I realize I am remembering this book because I can relate. To the awkward, nerdy part. For as early as I can remember I lacked confidence. In everything. I dreaded gym class because I was almost always the last one picked, which was for good reason. I lacked coordination in all things sports. I never took gymnastics, dance, soccer, softball. Unfortunately, I did not make up for academically. I was not even a particularly brilliant student making mainly B’s. I did try to play the guitar once but found myself hopelessly unable to learn the simplest of songs and quit after a matter of weeks. The only thing I was remotely good at was bowling. I stayed on a league for a few years and won many team and individual trophies. I also twirled a mean baton. Did I stay with either of those into my mid teens? You would think so, but sadly, no. What I lacked in talent, I did not make up in physical beauty. I was short, skinny, and developed very late in my teens. Even though I had a great childhood in many respects, I would never want to go back and live them again. My parents encouraged me to go after my dreams and try new things. My regret is that I didn’t take those opportunities and make the most of them.

As life imitates art, or in this case, a book—I have an overachieving son. In a totally great way. He is proof that sometimes recessive genes are more dominant. He plays the piano, the violin, and for the last year and half, the cello. He is an ‘ear player’ with music, which makes him a gifted player. His strings teacher recognized this natural ability and asked him to join her Honors and High Honors Orchestra groups, which met two mornings a week.

At church he volunteered to be part of a small core of kids who learned a Sticks routine. It’s a choreographed routine while holding sticks, much like a drumstick, set to music. After they learned this routine, they performed it twice in front of parents and other students. When he had the opportunity to take this class again, he did. This time, the kids performed in front of the church. Currently, he is learning sign language. He challenges himself time and time again.

Most recently, he’s moved into competitive gymnastics, competing for the first time in January. He even volunteered to go first on his team on all the equipment. I would not have won any parenting awards in the weeks, days and hours leading up to his meet. Rather than encouraging him on what a great time he’ll have and how great he’ll do, I prepared him for coming home without a trophy or medal. Apparently I forgot this was my successful, overachieving, confident son I was talking to. He showed me by bringing home three individual medals out of six events, with their team taking 2nd place overall. In his third championship meet just this weekend, he placed in the top four in all six events (earning a medal in each category): floor, vault, pommel horse, rings, parallel bars and high bar. He placed second overall, earning his first trophy.

Academically, he is a consistent B student. Occasionally, he earns an A but overall he is still an above average student. He is studious and considered a role model by his teacher. Even though school does not come naturally--he does need to work for his grades--he has a great attitude and a model student. What more can a parent ask for?

The fact is that I in awe of the confidence that he has in what I think are scary situations. And I wish I had half or even a quarter of his successes growing up. With all things being even, I am not sure why I was a quitter, while he is a joiner. Fortunately, he got the best of our traits, and forgot the rest. And for that, I am grateful.