Grab Your Kleenex Box: Inspirational P&G Commercials and 'Raising An Olympian' Series....

The countdown in on.  The Opening Ceremonies for the Sochi 2014 Winter Olympics is in 27 days.  Do you remember the tearjerker "Thank You Mom" P&G commercial from the 2012 Summer Olympics?  (link provided below)

http://www.youtube.com/watch?v=2V-20Qe4M8Y

Well, P&G has nailed again, this time for the upcoming winter Olympics in Sochi...This time with "Pick Them Back Up" and "Keep Us Going" themes.  The following commercials are equally heartbreakingly beautiful, chills-inducing, and sentimental as their predecessors from the 2012 Olympics.

Have a look...

"P&G Thank You, Mom | Pick Them Back Up"

http://www.youtube.com/watch?v=57e4t-fhXDs

"P&G Thank You, Mom | Kept Us Going"

http://www.youtube.com/watch?v=hyiLPj94BBQ

Additionally, I had to share several other heart-warming videos from P&G, including their "Raising an Olympian" Series (approx 3-4 minutes each)...What I find so interesting and inspirational after watching these different Olympians' stories, is that it was so much MORE than just their natural talent (and parental support) that catapulted their success.  Many of them faced various setbacks during their lives that could have easily derailed their athletic career.  Yet, it was through their commitment to their dream, passion, mental strength, fortitude, grit, belief in themselves, perseverance, etc., that carried them through.

Illustrated by the following quotation of figure skater, Evan Lysacek..."I was never the most talented athlete, but I became the most determined."

It all sounds so cliche and trite, but it is really so inspirational if you take the time to watch and reflect upon these stories.  They teach us that no matter what our challenges and setbacks may be, we can overcome them with the right perspective, passion, and faith in ourselves.  Furthermore, from a parent perspective, you can only imagine what these families must go through: the years of training, relocation/separation, injury, heartache, and defeat.  The hard work, dedication, and sacrifice is endless.  I am sure there are countless moments when the parent must weigh the risk/reward of continuing on, and staying on the Olympic track versus throwing in the towel.  As a viewer, it only makes you appreciate their success that much more!  

OK, OK, I know this is all getting a bit melodramatic!  But, what can I say?  I am a sucker for all of the raw, inspirational athletic/life stories with every new Olympics, both summer and winter.  I look forward to watching many of these athletes make a repeat performance in the Sochi Olympics after watching these inspiring stories (links below).

I am particularly excited to watch Dutch speedskater, Sven Kramer, (hopefully) make a comeback in the race that had such a heartbreaking ending from his performance in the Vancouver games...the 10K where he accidentally crossed into the wrong lane, causing his disqualification despite breaking the world record in the event. (link to story below)...

http://www.huffingtonpost.com/2010/02/24/sven-kramers-lane-change-_n_474601.html

"Raising an Olympian: Sven Kramer " 

http://www.youtube.com/watch?v=UaRx_kuMecU

"Raising an Olympian: Greg Westlake"

http://www.youtube.com/watch?v=NEBpp9mKcYU

"Raising an Olympian: Tessa Virtue & Scott Moir "

http://www.youtube.com/watch?v=iCY4D6J-6WE

"Raising an Olympian: Mikaela Shiffrin"

http://www.youtube.com/watch?v=5O8rI4NFcdI

"Raising an Olympian: Mo Tae-bum "

http://www.youtube.com/watch?v=81zfPhRSk0A

"Raising an Olympian: Lindsey Vonn" 

http://www.youtube.com/watch?v=PJHejm3ugiQ

"Raising an Olympian: Hamelin Brothers"

http://www.youtube.com/watch?v=K7hSzALoNXI

"Raising an Olympian: Nick Goepper "

http://www.youtube.com/watch?v=mZDVVCBs5OE

"Raising an Olympian: Julie Chu"

http://www.youtube.com/watch?v=V9PRlKSBj_E

"Raising an Olympian: Evan Lysacek"

http://www.youtube.com/watch?v=w7CqPWbTfOI

"What to Pay the Babysitter" by Jan Francisco

A friend recently shared an interesting Huffington Post article by blogger Jan Francisco, "What to Pay the Babysitter."  Beyond the obvious topic of 'what to pay the babysitter', this article also highlights the importance of such first time job opportunities for teens, and how they influence the developing job expectations, pay scales, and the general work ethic of young adults.

My initial reaction to this article is that we grossly over-pay our babysitters, particularly during the evening hours when they are only "working" half the total time (until children are in bed), while they are free to read, watch TV, etc for the remainder....

As a side note, given the amount of free time they have post-bed time, isn't it reasonable to expect them to ensure kitchen is clean, toys picked up, etc.?  I would assume that for anyone with half a work ethic, this would just seem obvious.  I cannot imagine NOT doing this back when I used to babysit!  Yet, I have found that if you do not specifically request this, only about half of the sitter pool actually takes the initiative to do this.  Perhaps they have no responsibilities of their own at home?  Perhaps they never have to clean up after themselves?  Perhaps they are just lazy.  Who knows?

On the other hand, in defense of the 'slackers', these are likely their first jobs, and along with their growing maturity, there is an inevitable learning curve in terms of expectations, responsibilities, and yes, work ethic.  I thought it was interesting that Francisco discusses the importance of clear communication between parents and babysitters when it comes to exactly WHICH tasks are expected to be completed, for a corresponding level of pay.  It never occurred to me that it might be reasonable to expect less fringe tasks (such as making dinner, cleaning up, baths, etc) and therefore pay less, making an evening out much more affordable.  I am not sure how many sitters would be agreeable to this, but it is an interesting concept!

Nevertheless, I do believe that with three small children (who often wear their Tasmanian Devil hats) and all of the work required to feed, clean-up, prepare for bedtime, CORRAL them into bed, etc., our sitters are earning every cent.  Additionally, without any family living in town, we are completely dependent on our sitters for any relief whatsoever....So, I am happy to pay them well to ensure they come back!  Not to mention, these are our CHILDREN they are looking after, so of course we want them to feel fairly compensated.

Yet, this article did make me wonder whether I might be hampering their motivation to go out and get their first 'real' job of hostessing, waitressing, lifeguarding, counselor-ing, etc., since I likely pay more than many of these 'real' jobs, when considering after-tax implications.  I can only hope (for their sake, not mine) that they will eventually outgrow their interest in babysitting and enjoy other aspects only these 'real' jobs can offer like peer socialization, resume building, networking, internship opportunities, etc.

Without further ramblings, I wanted to share the link to this article.  It is an interesting read for all parents! Enjoy!

http://www.huffingtonpost.com/jan-francisco/paying-the-babysitter_b_4145546.html?utm_hp_ref=tw

Some Inspirational Quotations to Celebrate the New Year...

A few interesting quotations/poems to ring in the new year...Some friends shared these on FB...

“I hope that in this year to come, you make mistakes. Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re doing something.”

—Neil Gaiman

“Tomorrow is the first blank page of a 365-page book. Write a good one.” —Brad Paisley

“The journey is the reward.”

—Steve Jobs

“Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.”

—Mark Twain

"I actually attack the concept of happiness. The idea that - I don’t mind people being happy - but the idea that everything we do is part of the pursuit of happiness seems to me a really dangerous idea and has led to a contemporary disease in Western society, which is fear of sadness. It’s a really odd thing that we’re now seeing people saying “write down 3 things that made you happy today before you go to sleep”, and “cheer up” and “happiness is our birthright” and so on. We’re kind of teaching our kids that happiness is the default position - it’s rubbish. Wholeness is what we ought to be striving for and part of that is sadness, disappointment, frustration, failure; all of those things which make us who we are. Happiness and victory and fulfillment are nice little things that also happen to us, but they don’t teach us much. Everyone says we grow through pain and then as soon as they experience pain they say “Quick! Move on! Cheer up!” I’d like just for a year to have a moratorium on the word “happiness” and to replace it with the word “wholeness”. Ask yourself “is this contributing to my wholeness?” and if you’re having a bad day, it is. 

"

- Hugh Mackay

I wish you enough sun to keep your attitude bright.


I wish you enough rain to appreciate the sun more. 


I wish you enough happiness to keep your spirit alive.


I wish you enough pain so that the smallest joys in life appear much 
bigger. 


I wish you enough gain to satisfy your wanting. 


I wish you enough loss to appreciate all that you possess.


I wish enough "Hello's" to get you through the final 'Goodbye."

HP NYE Recipes...(particuarly the FILET FONDUE SLIDERS!)

I wanted to share a link to some amazing recipes I found on Huffington Post to celebrate the new year...

My favorites (and ones I can't wait to try) include the Beet Hummus, Filet Fondue Sliders (YUM!), Focaccia with Carmelized Onions, Pear, and Blue Cheese, Feta Dip, Extra Tender Meatballs, New Years Eve Crack (dessert), Champagne punch, and the French 75...I included some of the recipes with links to their sources below...

Cheers to a happy, healthy, productive, peaceful, and WHOLE (see next post) 2014!

http://www.huffingtonpost.com/2013/12/30/new-years-eve-recipes_n_2340620.html

French 75 Cocktail (from Alexis Touchet)

A bit of controversy surrounds the origins of this gin cocktail, but whether its city of birth was Paris or New Orleans, this is a drink meant for celebrations. It's light, fizzy, and festive.

Ingredients

• 2 ounces (1/4 cup) dry gin
• 1 tablespoon fresh lemon juice
• 2 teaspoons superfine sugar
• Chilled champagne or other dry sparkling wine
• Cracked ice
• Garnish: lemon slice
• Equipment: a cocktail shaker and strainer; a 16-ounce highball glass

Directions

• Half fill the cocktail shaker with cracked ice, then add gin, lemon juice, and sugar. Shake the mixture vigorously, then strain it into a highball glass packed with cracked ice. Fill the glass slowly with champagne and give it a stir.

Filet Fondue Sliders (from How Sweet It Is Blog)

Filet Fondue Sliders (How Sweet It Is Blog)

Filet Fondue Sliders (How Sweet It Is Blog)

http://www.howsweeteats.com/2013/12/filet-fondue-sliders/

YIELD: SERVES 2 TO 4 (OR IS EASILY MULTIPLIED)

TOTAL TIME: 30 MINUTES

ingredients:

2 (4 to 6 ounce) beef tenderloin filets (petit filet mignon)
1 teaspoon coarse sea salt
1 teaspoon freshly grated black pepper
2 tablespoons olive oil
1 garlic clove
1 cup dry white wine
1 1/2 cups freshly grated gruyere cheese
1 1/4 cups freshly grated emmentaler cheese (or another form of swiss cheese)
1 1/2 tablespoons cornstarch
1/2 tablespoon cherry brandy
1/8 teaspoon freshly grated nutmeg nutmeg
2 cups fresh arugula greens
10 to 12 slider buns/dinner rolls

directions:

Season the beef with the salt and pepper. Heat a skillet over medium-high heat and add the olive oil. Once it's hot, add the filet and cover the skillet. Sear the filet on both sides until it's golden brown and cooked to your desired doneness. I like mine cooked medium, and that takes 2 to 3 minutes of searing when the skillet is covered. Once the beef is cooked, place it on a cutting board and let it rest for 10 minutes. Slice it into 1/4-inch thick pieces.

Rub a fondue pot with the garlic clove. Chop the clove in half and mince it. Add a sprinkle of salt to the garlic and mash it with a fork and knife to create a paste.

In a small saucepan, bring the wine to a simmer over medium heat. Toss all of the grated cheese with cornstarch. Add the cheese to wine in batches, stirring constantly until smooth. Add the garlic paste and nutmeg and stir. Pour the fondue into a fondue pot (preferably one that is heated underneath) - use the fondue for dipping the sliders, or simply use it as a cheese sauce op top the sliders.

Add the arugula to a bowl and toss it with a drop of olive oil and a pinch of salt and pepper. To assemble the sliders, toast the buns if desired. Add slices of the filet topped with the fondue and arugula.

Feta Dip (from Pip & Ebby Blog)

http://www.pipandebby.com/pip-ebby/2013/7/15/feta-dip.html

In a medium bowl, combine:

1 1/2 cups feta cheese crumbles

1 1/2 cups sour cream

3 green onions, sliced then chopped

2 cloves garlic, minced

1/4 cup flat-leaf parsley, chopped

1 tablespoon fresh oregano, chopped

Juice from 1/2 a lemon

Salt and pepper, to taste

Mix well. Cover and chill until ready to serve. Serve with chips, crackers or veggies! 

New Years Eve Crack (from I Am Baker Blog)

http://iambaker.net/new-years-eve-crack/

New Years Eve Crack

Ingredients

• Approximately 1 1/2 sleeves of saltine crackers
• 2 sticks (1 cup) butter
• 1 cup packed brown sugar
• 1 1/2 cups chocolate chips
• 1/4 cup of holiday inspired sprinkles

Instructions

1. Heat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers salt side down in a single layer on the baking sheet.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes) Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.
4. Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.
5. Immediately sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.
6. Cover with holiday inspired sprinkles.
7. Freeze the pan for about 30 minutes. Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week.

Extra Tender Meatballs (from Food 52 Blog)

http://food52.com/recipes/21289-extra-tender-meatballs

By Merrill Stubbs

These fork-tender meatballs are great for kids, or atop pappardelle or wide egg noodles.

Serves 6 - 8

• Olive oil
• 1 small onion, finely chopped
• Salt
• 2 cloves garlic, finely chopped
• 1 pound ground chuck
• 1 pound ground veal
• 1/4 cup dry breadcrumbs
• 1 teaspoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 cup finely grated Parmesan
• 2 tablespoons mayonnaise
• 1 large egg, lightly beaten

1. Heat the oven to 350 degrees. In a medium sauté pan, warm 1 tablespoon of olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes. Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool.
2. In a large bowl, combine the rest of the ingredients except for the egg. Stir it gently using two forks -- combine thoroughly but do not over-mix. Using your hands, gently work in the egg and the browned onions and garlic, until just combined.
3. Shape the mixture into 1 1/2-inch meatballs. Brown the meatballs in a little olive oil in a large frying pan over medium-high heat; then nestle them snugly into a large baking dish, cover with foil and bake them in the middle of the oven for 15 to 20 minutes, or until the internal temperature of the meatballs reaches about 145 degrees. Let them cool for a few minutes before serving.