I grew up on 75 acres of oceanfront property on the north shore of Nova Scotia. There were fields and woods, brooks and marshlands all around me, and I was outside all the time. But here I am now, raising kids in the city and trying to find ways to foster a love for — and knowledge of — the natural world in my girls. While it can never be like rural living, there are simple, thoughtful ways to help children be in tune with nature amidst concrete and sirens. Here are some of the things I’m doing and highly recommend:

Get outside every day. Even in less-than-ideal weather.

When I was a kid, we were outside all the time — rain, snow storms, and wind were just extra incentives for us to venture out. As adults, we tend to think we should stay inside whenever the weather isn’t pleasant. But why? Unless it’s dangerous, throw on the appropriate gear and head outside with your kids. Maybe you won’t be able to stay out very long, but let your children feel the elements: Let them get wet, feel the wind in their faces, tromp through the snow, and sweat a bit in the heat. To help them cope better, make sure you have plenty of water (when it’s hot), extra mittens (when the first ones get sopping wet from snow), and fun rain boots (to wade in the puddles). Believe me, this will be good for you, too.

Take walks along regular routes and point out the seasonal changes.

For the first four months our girls were home, we pretty much walked the same way to the same park every day. The girls watched the leaves change color and fall to the ground, the trees grow bare, the cold of winter arrive, and the signs of spring pop up; now it’s summer and everything is green. Every time we walked, I pointed out the changes — even when the girls probably didn’t understand what I was saying. Now they point out the changes they see when we’re out.

Call attention to your natural surroundings wherever you are.

Your children will notice whatever you take time to notice. Look out your windows and mention what you see: What’s the weather like today? Is there a squirrel on the balcony? A bird sitting on the tree branch out front? Stop and smell a flower and encourage them to do it, too; bend down and look at the beetle crawling across the sidewalk; point out how green the grass is now; make note of any new flowers planted in your neighbors’ planters. Can you see the sunset? What about any stars or the moon at night? Nothing is too small or insignificant to point out.

Research the best parks nearby for hiking and take regular nature walks.

B and I have turned into hikers as parents. Who knew? We’re fortunate to have many parks within an hour’s drive with good family-friendly hiking trails. Our girls are small, so we stick to short and safe routes, but there’s always a lot to explore with them. They enjoy packing their backpacks (just like Dora the Explorer, of course) and discovering new trails. We discuss different kinds of plants, trees, and creatures along the way. We practice being quiet and listening for nature sounds. A couple of weeks ago, we got to experience a large buck barreling through the woods behind us.

If you don’t have nearby parks with hiking trails, you may live near bodies of water, mountains, or farmland. Whatever it is, take your kids out and experience it together. (And, of course, be sure to bring water and snacks for the kids!)

Create simple projects and activities that encourage exploration of nature.

I loved doing this stuff as a child — I think all kids do. I love this neighborhood tree guide project from KidWorldCitizen. In the fall, collecting leaves and making something with them will be a perfect craft. My daughters are petrified of bugs (not sure why, though we saw no bugs in Ethiopia except for the odd mosquito), so I’m planning an insect project of some kind with them soon. Butterfly nets are now on the girls’ birthday wish list after they recently used a couple belonging to some new friends. Just laying on a blanket and looking at cloud formations is fun on a lazy summer afternoon.

Bring the outside in.

Let your children bring home leaves, flowers, and things they find outside. There are limits, of course — no injured birds allowed in here (or poisonous things)! And we do teach them that some things should not be picked but left alone to grow and be enjoyed. My girls like picking little flowers and finding leaves.

I like to keep natural elements in the house…a dish of seashells in the bathroom, wooden bowls, interesting rocks. I also make a point to keep fresh-cut flowers on the dining table and live plants in the house. Bringing natural things into the house, and letting the kids do the same, helps connect you all to the world outside.

Plant something together. 

A couple months ago, we bought sunflower seeds and each of my daughters planted a few of them in two tiny pots and placed them on a sunny windowsill. When the seeds sprouted, I helped the girls replant them in a larger pot and we placed it in their bedroom. I remind them every couple of days to water it, and we note how it’s growing. Of course, if you have space for any kind of garden and can get your kids involved, all the better! Tending to something from the time it’s a seed not only teaches children about how things grow but instills in them a sense of responsibility for something living.

Plan vacations that get you out into nature, and take advantage of ways to learn about nature in your area.

Maybe it’s the beach, or the mountains, or a national park, but plan some trips that allow your children to explore and enjoy nature. And consider something new — even challenging — like tent camping or mountain climbing or sailing. Don’t forget little getaways that may be closer to home; overnight or weekend trips can be just as memorable. With young children, it’s always best to keep it as simple and stress-free as possible. Many cities have destinations like arboretums, aquariums, planetariums, etc. We’re fortunate to have the National Aquarium right down the street. It’s not cheap, but it was fun to take the girls recently and witness them seeing sharks, dolphins, jellyfish, and many small ocean creatures face-to-face for the first time.

How do you foster your children’s connection to nature, especially if you live in an urban area? I’d love to hear about it!

Images: Zoe Saint-Paul 

I’ve written about berbere before (a predominant spice used in Ethiopian cooking), and I’m always excited to discover new ways to use it. Recently, at an Ethiopian friend’s house, I was introduced to berbere salsa. I’m not sure that’s what it’s actually called, but it’s essentially a salsa, or perhaps more of a sauce that you eat like a salsa. I wanted to share it in case you’re interested in something new, interesting, and simple to dip your corn chips into, or to serve on the side with scrambled eggs or meat. If you can’t tolerate any heat, berbere may not be the spice for you, but you can adjust the spiciness by using a little or a lot.

Berbere Salsa (as told to me by Salih M.)

• 1/2 red onion, finely chopped
• 2-3 tsp olive oil
• 2 garlic gloves, crushed and minced
• 2 medium tomatoes, skinned and finely chopped
• 2 tsp berbere (or to your preference)

First, scald your tomatoes in boiling water for 10-20 seconds so they are easy to peel, then finely chop and set aside. Heat chopped onion in a skillet without oil. When it begins to brown, add the olive oil, then the garlic, and stir together for a few minutes. Then add the tomatoes, stir a few more minutes, and mix in the berbere. Add a little water until it reaches the desired thickness. Serve warm or cold.

I love this with thin tortilla chips, but my girls love it on anything.

P.S. Berbere can be found at any Ethiopian market, most international markets, and online.

Image: Zoe Saint-Paul

If someone had asked me this question a year ago, I would not have thought twice about my answer: I espouse the basic philosophy of Slow Food — that food should be good, clean, and fair. I talk more about these ideas on my FAQ page here:

I support the local food and wine movements and believe that farmers and food producers are key to a thriving civilization. While technology has linked the world and changed the way we eat, we must find ways to preserve and celebrate local and regional food culture, traditions, recipes, land, and seeds.

I’m still all about this. I buy from local farms and food artisans, farmers’ markets, and a local buyers’ club I launched four years ago. I’m a big fan of CSAs. I try to eat in season. I frequent farm-to-table restaurants when I can. I love traditional recipes and experiencing cuisines from other regions and cultures.

The Slow Food philosophy is definitely close to my heart, but recently it dawned on me that there’s a deeper belief that guides my food and recipe decisions, my thoughts about what I eat, and my actions. And it’s this:

Food is medicine.

When it comes right down to it, I eat for health. How it tastes, where it was grown, all of that is important to me — but it ultimately comes second. I don’t eat as healthfully as I’d like sometimes– and I do treat myself — but this is my underlying approach to what I buy, what I eat, and what I cook. It’s what I nag my loved ones about. It’s what I read about. It’s the reason I have maca powder, chia seeds, and camu camu in my cupboard. It’s the reason I feel happy every day when I see my VitaMix. I don’t know why I’m just realizing that my dominant approach to food is through a health lens, but I suppose when something is intimately part of you, you don’t always notice it. For various reasons, health is one of my top values in life — and food is a major component of that.

I think it’s helpful to know your basic food philosophy, because it allows you to understand why you make the food choices you do — and why you may clash with others in this area, including people you love.

In your life, is food primarily about what makes your taste bugs sing? Is it about novelty and experience? Is tradition or culture or comfort at the heart of how you eat? Perhaps, when it comes down to it, food is a bothersome part of life you wish would go away so you don’t pay much attention to it. Most of us approach it in more than one way, but I think each of us has a primary philosophy that guides most of our decisions and choices related to food. What’s yours?

Image: Zoe Saint-Paul

First thing’s first: We have a giveaway winner! The lucky recipient of the beautiful Noonday Collection necklace from India is:

Lynn

Congratulations, Lynn! Contact me to claim your prize.

Thanks again to Theresa Hudson from Noonday for this fantastic giveaway. Friends, be sure to check out Noonday’s collection of products made by talented artisans from around the world. It’s so important to be able to buy unique, high-quality items and make a positive impact on people’s lives while doing it.

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How are you, friends? It’s the beginning of a celebratory weekend here. Eleven years ago today, B and I were married. Both of us think it feels more like five — maybe six — years, but eleven? No way. Of course, it’s our first anniversary as parents, and since we don’t leave our girls with babysitters yet, celebrating will be more of a family affair. No dinner at the Charleston (one of the best restaurants in the city and last year’s anniversary splurge) for us this year. And then there’s Father’s Day to celebrate — B’s first. He’s pretty low maintenance when it comes to being honored, so that always makes it easy. He just wants a relaxing day with his three favorite women, and we’ll make sure there are a couple little surprises along the way.

It’s been amazing to watch my husband turn into a dad. While I knew he’d be great, I’m surprised at how easy it’s come for him. As an only child who didn’t have experience with young children (I think he’d held a baby once, with much trepidation), he has a natural way with our girls. It helps that he’s affectionate and fun by nature. What’s more interesting is that patience is not his virtue, but he’s such a patient father. It’s a joy to co-parent with him, and both of us wish he could have a more flexible work schedule to allow us more of that. Hopefully some day!

It’s so special to have a great dad, and I’m glad my girls have one; they’ll be more confident, more secure, better women for it. And I’m blessed to have a husband who’s not only completely committed to us but who says he loves me more now than ever before, which he didn’t think was possible. (I think he’s pretty swell, too.)

In honor of my favorite husband ever, I’m offering a drink he likes to reach for: a Hayman’s Old Tom gin and tonic. It’s such a perfect summer drink. If you use some higher-end tonic water like Q or Fever Tree, you’ll end up with something a little extra special.

Here’s my high and low this week:

Low: Hmm… Nothing too hard this week, and I’m tired of saying I’m tired. One bummer was not being able to get outside much the past few days because of the rainy, stormy weather. It makes such a difference when the girls can burn off some energy outdoors.

High: Some sweet moments this week, but one highlight was finally getting “The Basics” series launched here at SlowMama — beginning with Margaret’s fantastic Canning 101 post yesterday. I’ve had the idea for a long time, but it took a while to get it coordinated and off the ground. There are many basic skills I don’t have and wish I did — something I know is true for many of us — so I think this will be a helpful and fun series.

Bonus question: Do you have a favorite memory of your father (or a father-figure in your life)? I have many great memories of my dad…and hope to make many more. One that springs to mind at the moment is from some ice fishing we did together about 15 years ago. I had about five layers on — including a snow suit, heavy-duty mittens, a fur hat, and a thick scarf. I think all you could see were my eyes; it was freezing. At one point, I looked up at my dad coming toward me, his thin wind breaker and shirt wide open, his boots untied, and no gloves on. A few of his fingers were bleeding from being pricked by fish hooks, and he was holding up a fish he’d just caught with a big grin on his face. So my dad. Makes me smile every time the image comes to mind.

Please grab a G&T and join me in honoring all the great dads out there and tell me about your week. I’ll see you back here on Monday!

Images: Zoe Saint-Paul

Note from Zoe: I’m excited to announce a new SlowMama series today called “The Basics.” It was inspired by a conversation I had with a friend who mentioned how many basic things she knew how to do that her grown-up daughter’s generation did not. I knew exactly what she meant, and it occurred to me that many of us could stand to learn (or, in some cases, relearn) these basic skills.

To that end, about twice a month, SlowMama will feature “how-to” posts designed to help you be a better, more self-sufficient cook, hostess, seamstress, carpenter, homemaker…you name it. If there’s a basic skill you’ve always wanted to learn, let us know!

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by Margaret Cabaniss

Canning is back in a big way these days, thanks to the DIY and local foods movements, though it can still feel like something of a mysterious throwback. But preserving your own food at home has never been easier — or safer — and it’s a fantastic way to enjoy the freshest produce all year round.

Water-bath canning is a simple process, though it’s important to follow all the steps below to ensure safe (and tasty) results. With a little practice, you’ll be putting up jams, jellies, pickles, and relishes like a pro.

Gather your supplies.

While you’ll need a few things to get started, most all of these can be had inexpensively — some from your local Goodwill or even your mother’s attic.

Canner: This can be any pot (usually enamel or stainless steel) that will comfortably fit the jars you want to process (with room in between), plus one to three inches of boiling water on top. I use the large one when I’m making a big batch of anything, or canning in large jars; the little one is great for small batches of preserves, or keeping pickling liquid hot while you work, etc.

Canning rack: Important for allowing water to circulate under your jars; also helpful for lifting your jars in and out of hot water. Many canning pots and racks are sold together as a set (like the one on the right), or you can buy a rack separately to fit (like the one on the left); you can even make your own.

Jars: These must be glass jars specifically designed for canning; don’t try to reuse jars from prepackaged foods, as they aren’t made to withstand the home-canning process. You want something designed specifically for canning that can accommodate a modern lid and screw band. (There are other types of jars out there that can be safe to use — like these gorgeous Weck jars, for example — but they’re a little tricky for beginners.) The good news is, you can reuse canning jars indefinitely, so long as they don’t have any chips or cracks, and you can often find them at the grocery store, hardware store, or on the cheap at garage sales, secondhand shops, etc. There are plenty of gorgeous designs out there, too.

Lids and bands: These are sold with new jars, or you can buy them separately. Bands can be reused just like the jars, so long as there’s no damage or rust on them; lids can only be used once after their sealing compound (the rubbery ring on the inside of the lid) has been activated in warm water. They come in two sizes — regular mouth and wide mouth — which will fit pretty much all standard jar sizes.

Canning tools (funnel, jar lifter, magnetic wand, bubble remover): These aren’t strictly necessary, but they will make your life a whole lot easier. (In a pinch, you can DIY these tools, too.) The funnel helps you fill your jars more neatly; the jar lifter allows you to fish jars out of boiling water safely and securely; the magnetic wand grabs lids from their hot-water bath; and the bubble remover…well, removes bubbles. (This is an important step in the canning process that we’ll get into later, though you can also use a simple chopstick or small spatula to do the same thing.) This is my favorite utensil set; the bubble remover even has a headspace measuring tool on one end, which we’ll get to later…

Extra dishcloths, paper towels, measuring glass, spoons, etc.: Canning can be a messy process, so it never hurts to have extra towels on hand to clean up spills. Check your recipe to see what other incidental supplies you might need as you cook.

Prepare your equipment and work station.

Things can start moving quickly when you’re dealing with ripping-hot glass and molten jam, so make sure all your equipment is set up and ready to go before you start.

First, wash your jars, lids, and utensils in hot, soapy water. (Running them through the dishwasher is fine, too.) While you’re at it, check each jar for cracks or chips, and your lids and rings for rust or dings, as all these things can interfere with a good seal and cause you headaches later.

Place your canning rack in the canner and your jars on the rack, then cover everything with an inch of water and, finally, the canner lid. Set the rig on the stove and bring almost to a boil, then turn down the heat just enough to keep everything hot until you’re ready to fill the jars. (Most recipes call for filled jars to be processed in boiling water for ten minutes, which will also sterilize the jars; if the recipe doesn’t call for processing that long, make sure you boil the jars for ten minutes before filling.)

It’s also a good idea to put one or two extra jars in the canner at the start, just in case you have more preserves than you initially accounted for: That way you can be sure to have hot jars at the ready, and whatever jars you don’t use can simply go back in the cupboard for next time.

Meanwhile, place your lids in a small pot and cover with water; bring to a simmer (not a boil) and then turn down the heat to keep the lids warm until you’re ready to seal the jars. This activates the sealing compound in the lids, so don’t put in more lids than you think you’ll need; once they’re heated up, they shouldn’t be cooled down and then reheated for another use. You can always add extras to the pot later if you think you’ll need them.

Rings don’t need to be heated; simply set those aside with the rest of your canning tools.

Finally, set up a towel, wooden cutting board, or some other area where you can set down your hot jars safely, without doing damage to either your counters or the jars.

Prepare your recipe.

It’s crucial that whatever recipe you use is designed specifically for water-bath canning. Microorganisms living on high-acid foods (think jams, jellies, pickles, etc.) will be killed at 212 degrees — the temperature of boiling water — but lower-acid foods (think un-pickled vegetables) require the higher temps of a pressure canner to keep bacteria at bay. Recipes specifically designed and tested for water-bath canning have pH levels well within the safe zone, but improvising could put your preserves at risk of spoiling — and you at risk of illness.

Fortunately, there are plenty of resources out there for tested recipes that are safe for water-bath canning (check the links at the end of this post). Be sure to follow the instructions carefully — particularly when it comes to adding that crucial acid (lemon juice, vinegar, etc.).

Read through the entire recipe before you start so that you’re not surprised by extra macerating times, crucial steps, etc. Some pectin-free jams and preserves will take longer to cook than others; if it’ll be a while before your batch is ready for the canner, you can hold off on heating up your jars until your preserves are almost done cooking (so that you’re not wasting energy keeping the canner hot for hours).

If your final product is pourable, once it’s finished cooking, consider moving it to a container with a spout — like a heat-safe measuring glass — to make the next stage go more smoothly.

Fill your jars.

This is when things start to move fast, but don’t panic! Here’s what you do:

Using your jar lifter, remove one jar at a time from the canner, being careful to empty the hot water away from you and back into the pot. Set the jar down on your heat-safe surface (that towel or cutting board); you only want to work with a couple of jars at a time, at most, to make sure everything stays clean and hot.

Fill the jar with your preserves, being sure to leave the head space indicated in your recipe. (The head space is the room between the top of your preserves and the lip of the jar — usually ½ inch for pickled or whole foods and ¼ inch for jams and jellies; it ensures a proper seal.) The funnel comes in handy here, both to help you gauge your head space and to keep your jars neat and tidy.

Run your bubble remover (or a nonmetallic spatula or chopstick) around the inside of the jar to work out any large air bubbles (these can interfere with proper sealing). Check your headspace one last time, adjusting the level of preserves as needed, then wipe the rim of the jar with a damp cloth or paper towel to remove any stray preserves (which can also interfere with a good seal).

Using tongs or your magnetic wand, fish a lid out of its pot on the stove and set it on the rim of your jar. Attach a band and screw it on until it is finger-tight; don’t overtighten, or air won’t be able to escape the jar while processing. Using your jar lifter, carefully place the jar, upright, back in the canner.

Continue this process until all your jars are filled. If you have some preserves left over that won’t fill a jar completely, don’t try to can it; just store it in the fridge instead.

Process your jars.

Check to make sure there is at least an inch or two of water covering your jars, adding more if necessary, then replace the lid on the canner and return the water to a boil. Once it reaches a rolling boil, start your timer. Processing times will vary based on the recipe you use, the size of your jars, and your altitude, so make adjustments accordingly (you can find an altitude adjustment chart here). Check occasionally to make sure there is still enough water in the canner and that it stays at a rolling boil for the entire processing time.

When time is up, kill the heat, remove the lid from your canner, and let the jars rest in the pot an additional 5 minutes. Carefully lift your jars out of the canner and set on your heat-proof surface, then leave the jars to cool, undisturbed, for 24 hours. You should hear the occasional pop and ping coming from your jars as the lids finish sealing.

Check your work.

Once the 24 hours are up, check the seals on your jars. The dimple in the middle of the lid should be depressed and should not bounce back when you press it (just like any sealed jar from the grocery store). Remove the screw bands and store them away; they’re only used to hold the lids in place while they seal, but once that’s been accomplished, their work is done. You should be able to lift the jar by the lid alone if they’ve sealed correctly; if any jars didn’t seal properly, either reprocess them with a new lid or store the jar in the refrigerator.

Label all your jars with their contents and the date you processed them. (You may think you’ll be able to tell the difference between raspberry and blackberry jam by sight alone, but better not chance it.) If stored in a cool, dry, dark place, your preserves will keep for a year (another reason that date is important). It should go without saying, but if you open a jar down the road and see any signs of spoilage, throw it out!

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Looking for more recipe ideas? Hit some unexpected snags? Here are a few of my favorite canning resources:

• FreshPreserving.com: The Ball website has all kinds of great tools and information for beginners, from picking recipes to jar sizes to troubleshooting problem batches.
• FoodinJars.com: Marisa McClellan is the queen of small-batch preserving — a great way to dip your toe into canning without committing to mountains of jars and produce. Her site has fantastic recipes plus extensive answers to all kinds of common canning questions. Be sure to check out her book, too.
• Canning and Preserving with Ashley English: This is the book that taught me how to can. I like that Ashley’s book is short and easy to digest, with great step-by-step photos to break it all down, but she still manages to squeeze massive amounts of information between the covers, including some delicious recipes. A great place to start as a beginner.
• Ball Complete Book of Home Preserving: If Ashley’s book is the introduction, this one is the encyclopedia. Not exactly heavy on the helpful photos or in-process details, it nevertheless has just about every recipe you could want to try. Excellent to have on hand as a reference.

Once you have the basics down, there’s no end to the trouble you can get up to in the kitchen. Go forth and put up!

Images: Margaret Cabaniss

Until I lived in a ten-foot-wide row house, I never thought about how the size of my living space affected my consumerism. With little room for much and no storage space, B and I had to get rid of a lot of stuff when we moved in, and we got used to looking away when an awesome piece of furniture caught our attention.

Now, after nine years in this little house, I realize that while my dream house is a little wider and has more shelves and closets, I don’t ever want a huge space. I don’t have people to fill it; I don’t want to spend time cleaning it or paying for the heat and air conditioning; and I don’t need to fill it with unnecessary things. Not that you have to do any of that with a large home, but what’s that saying…nature abhors a vacuum? We seem to fill whatever space we have.

Graham Hill, a wealthy serial entrepreneur, learned this for himself. In a piece for the New York Times, he describes how, before the age of 30 and flush with cash, he bought a large home in a tony Seattle neighborhood and hired a personal shopper to help him fill it. Before long, he was plagued with the stress of so much stuff:

My life was unnecessarily complicated. There were lawns to mow, gutters to clear, floors to vacuum, roommates to manage (it seemed nuts to have such a big, empty house), a car to insure, wash, refuel, repair and register and tech to set up and keep working. To top it all off, I had to keep Seven busy. And really, a personal shopper? Who had I become? My house and my things were my new employers for a job I had never applied for.

Hill says it took 15 years of travel and falling in love to cure him of his need for stuff. Still successful, he now lives in a small studio apartment with six dress shirts, 10 bowls, and a fold-down bed. He says his space is small but his life is big:

Intuitively, we know that the best stuff in life isn’t stuff at all, and that relationships, experiences and meaningful work are the staples of a happy life.

I like material things as much as anyone. I studied product design in school. I’m into gadgets, clothing and all kinds of things. But my experiences show that after a certain point, material objects have a tendency to crowd out the emotional needs they are meant to support.

Reading Hill’s words got me thinking again about what kind of house I want to live in next, and the kind of consumer I want to be. It also made me realize that the home we have now could be used more efficiently, and be less cluttered and better organized. So I don’t have to wait: I can learn to live better in the space I have right now.

What about you? Could you live in a much smaller space with much less stuff? Could you imagine pairing down as much as Hill did?

Image: Haus Rüscher (designed by OLKRÜF) in de zeen magazine

by Ann Waterman

I always count down the days to my first postpartum appointment so I can get clearance from my OB/GYN to start exercising again. Getting back into my workout routine after having a baby has become less about losing baby weight and more about feeling like my life is returning to some kind of normal — especially since it’s such an important part of my life, and even moreso now that I’m a mom.

Pregnancy and parenthood take a toll on your body — as evidenced by the stretch marks on my belly and the ache I have in my back from hoisting the infant carrier into to the car — and I feel it’s more important than ever to stay in shape, not only for my own physical and mental well-being, but also for my family, who benefit from a healthy mom. In spite of the growing demands of family life, I make it a priority to carve out a little time for exercise each week.

Even with the green light from my doctor, I need to slowly ease back into my workout routine postpartum, especially since I don’t work out at nearly the same intensity when I’m pregnant — not to mention I’m coming off 6-8 weeks of rest after giving birth to let my body heal. Here are a few of my favorite exercises to help my body recover from pregnancy and endure the rigors of parenthood:

Sahrmann Exercises

I don’t know about you, but gestating a baby for 9 months leaves my abdominal muscles a little shot. To get my stomach back into shape, I like to do Sahrmann Exercises, a series of 5 progressive abdominal exercises developed by Dr. Shirley Sahrmann especially for postpartum bellies weakened by the strains of pregnancy. I love these exercises for their gentle progression, and my tummy feels taut and strong in no time. (Now if I could only find an exercise to get rid of the loose skin, I’d be really set!) Here is a video of Kara Thom from Mama Sweat demonstrating these exercises. And in case you’re wondering, I’m still on Sarhmann exercise #4. Exercise #5 is a real toughie, I hear.

Squats

As you may recall, my recovery from my first VBAC delivery alerted me to the problem of Pelvic Floor Disorder and the importance of strengthening your gluteal muscles as a preventative (or even restorative) measure. Thanks to Katy Bowman, I made squats a regular part of my workout routine even during pregnancy. My hard work paid off, as I hardly had any problems with (ahem) leakage after John’s delivery. Naturally, I was quick to get back on the squatting bandwagon as soon as I was able. Here’s Katy demonstrating how to squat properly.

Wrist Exercises

Supporting unwieldy newborn heads while nursing used to give me sore wrists until I found these exercises online. I don’t know that I actually had carpal tunnel, but these exercises worked like a charm, and I’ve been pain-free every since.

Walking

While I love to run, walking is what I like to do after having a baby since it’s so easy on my body. It’s especially nice to get out during those first few weeks postpartum when I’m home-bound and feeling a little cooped up; even a short turn around the block with the stroller can do wonders for my mental state. I’ll lengthen the duration of my walks in preparation for running, which I start as soon as my doctor gives me the go-ahead.

Couch Potato to 5K

I’m not one of those ladies who can run marathons while pregnant. In fact, I can barely run a few feet without feeling like I need a potty break, so I just cut running out completely and switch to walking or using the elliptical machine after seeing those two little pink lines. After a 9-month hiatus, it would imprudent to start training from where I left off, so to avoid injury, I ease back into running using the Couch Potato to 5K training plan. I upgraded to a smart phone after Peter’s birth, and I’m in love with the C25K app, which tracks my runs and tells me my running intervals in real time — a big improvement over writing them on the back of my hand. If you’re looking to try running, or to get back into your running routine after an extended break, this is the program for you.

What about you? Do you have any exercises that help you get back into shape after pregnancy?

Images: Ann Waterman

I’m kicking off the week with a fabulous giveaway: a gorgeous brass-bead necklace from Noonday Collection!

I’ll tell you more about the organization in a minute — but first, a big thank you to Theresa Hudson, who works with Noonday, for offering this piece of handcrafted jewelry to SlowMama. Made of thread and brass beads by a fair-trade artisan group in India, I love that this necklace can be worn with a cocktail dress or a t-shirt and jeans — it’s so versatile. I know it also looks great on just about anyone, since I hosted a trunk show for Theresa a couple of weeks ago and got to see it in person. (In fact, I had to order one for myself.)

I’m not only impressed with Noonday’s collection but its mission — and how far the organization has come in two short years. Founded by a Texas-based mom who adopted from Rwanda, Noonday was born after she decided to sell some fair-trade goods from Uganda to raise money for her adoption. Now, Noonday carries items from nine countries: India, Uganda, Ethiopia, Rwanda, Madagascar, Peru, Guatemala, Ecuador — as well as the United States (made by a group of Tibetan refugees).

Noonday assists orphans in two major ways: directly, by giving 10% of trunk-show sales to adoptive families who host them; and indirectly, by supporting artisans in developing countries who want to keep their families intact. You can read more about Noonday’s mission here.

My friend Theresa was drawn to work with the organization because of her love for their mission, born of personal experience: An adoptive mom herself, the term “orphan” became very real to her when she and her husband adopted their son from Romania 12 years ago:

Noonday caught my attention…while I was reading a blog. There I saw an opportunity to have a business that had a substantial impact on the global orphan crisis. Noonday uses fashion to give people in vulnerable populations an opportunity of their own to have things we so easily take for granted. As we know, all people desire the dignity of work, and all parents want to clothe and feed their kids.

I couldn’t agree more. Noonday seems to be a win-win for every party involved — including those of us lucky enough to wear the pieces. I have some favorites, like the Zoe necklace (of course!) and this Indian stacked arrow necklace. The line of jewelry from Ethiopia uses recycled metal that has been melted down from war weapons and turns it into pieces like this gorgeous necklace and this cuff. Talk about making something beautiful out of something ugly! The tea towels would make a great gift, too. I also fell for this hat, modeled so well by my adorable daughters above.

Be sure to take a look at Noonday’s wide selection. I’m already thinking about Christmas presents!

So, here’s what you need to do in order to win this stunning necklace: Leave a comment telling me about one of your favorite travel experiences (even if it was just a place in your own home town); for an extra chance to win, follow me on Pinterest, Facebook, or Twitter and come back here to tell me in the comments. I’ll announce the winner this Friday in my Pull Up a Chair post. (This giveaway is open to readers in continental North America only.) Good luck, friends!

Images: Zoe Saint-Paul

How can it possibly be Friday again? I used to think that, if I lived in the moment more consciously, time would slow down a bit — but I don’t think it’s true. Life is richer and more meaningful that way, but it seems to go by just as quickly. Anyone else find that to be the case?

I’ve been wanting to share an update on the food front. Remember six months ago when I was feeling desperate because my daughters would only eat six things? A few months later, I cheered when they ate their first green food. Now, less than eight months after coming home, they’re eating like champs. Or close to champs, anyway: One of them still doesn’t like certain textures and sour-tasting foods; the other still isn’t crazy about drinking smoothies or eating oatmeal. Neither likes cheese. But there are colors on their plates now! They try new things. They eat broccoli and spinach regularly. One adores beets. They love cherries and strawberries. They eat apples all the time. They love seafood. They like some of the crazy health snacks I make. Just yesterday, for the first time ever, they declared yogurt “yummy.” It’s a whole new world around here!

And it’s funny when we go to restaurants: They never like stuff on the kids’ menu, so I don’t even bother. A couple weeks ago, we ordered them a spicy Korean pancake dish at a farm-to-table restaurant. Judging from the look on the server’s face, it isn’t a common thing to order for kids, but they loved it (and then tried to reach for B’s lobster roll). Restaurant staff are always warning us against the spicy stuff, and I have to tell them, “Oh, you don’t understand: The spicier the better!”

Meanwhile, I continue to introduce new foods and try to keep sugar to a minimum. They adore ice cream, but they seem to have a sensitivity to dairy, so I’m experimenting with non-dairy ice creams in the VitaMix.

Overall, we’ve come such a long way! To celebrate what is no small victory, I’ve serving up a classic daiquiri today. It’s been a long time since I’ve had one, and I’m always up for anything with lime juice. Here’s my high and low this week:

Low: I’m extra tired and have felt under the weather the past couple of days. I’m juggling a lot and can’t seem to make myself stay in bed after lying down with the girls at 8:15, because then I lose those those precious nighttime hours after they’re asleep. I know I’ve said this before, and I know this is every parent’s challenge. There are just some days and weeks (and months and years!) that you tread water.

High: A couple of things to share: First, watching S and H at their swimming lesson this week. These girls — who’ve never had any experience with water and are only on their fourth lesson — can now float on their backs, go under water, bob, and do a basic dog paddle. S absolutely adores the water; she’s a little fish. H is a bit more cautious but is growing more comfortable and catches on to everything quickly. It’s so much fun to watch them. Also, my latest book review came out in Real Simple‘s online edition this week. It’s always fun to see your work published.

Bonus question: If you could outsource one household chore, what would it be? It’s a toss-up for me: cleaning or cooking. I hate to clean, but when my house is tidy and shiny I feel so much better. I think more clearly and I’m more productive. On the the other hand, while I love to cook, I’m not thrilled about this three-meals-a-day thing — plus snacks. It’s hard to do it well all the time. It would be lovely to have someone else do all the everyday cooking so I could do it only when I’m inspired — and leave me more time to bake, which is my favorite.

Okay, your turn! Grab a daiquiri and share your high and low and least favorite chore. Hope you have a slow weekend, and I’ll see you back here on Monday.

Image: Margaret Cabaniss

by Margaret Cabaniss

My sister’s monster garden is back in full swing this year, and while we brace for the coming avalanche of fresh produce (right now it’s more of a dull roar), there’s already one plant growing like gangbusters: the oregano. Since it’s a perennial, it had a bit of a head start over the other herbs in the growing season, and it is threatening to take over the joint already. (Let’s just say we are a little concerned about losing 19-month-old Stephen in there.)

Obviously we need to start hacking this guy back on the regular (yes, I help out in the garden some, but mostly my sister’s family and I have a “you grow it, I’ll prepare it” arrangement that works out for all parties). I went out the other day and cut back any stems that were growing into the paths between the beds or crowding the neighbor herbs, which left me with this mountain of oregano — and it still looks like I barely made a dent in the thing.

With all that oregano on hand, I needed a quick and easy way to dry it. I don’t have a dehydrator, and the hang-it-from-the-ceiling-in-bunches trick always seemed more picturesque than practical. Fortunately, Marisa over at Food in Jars recommends a quick-drying method that worked like a charm for me.

Simply wash your oregano stems (no need to strip the leaves at this point) and pat dry, then lay them out in a single layer on a baking sheet. Put them in your oven on the lowest setting you’ve got: Mine bottomed out at 170, but if you have a gas oven with a simple pilot light, even better. Let the herbs dry at this temperature for one hour, then turn the oven off and let the oregano sit for another 8-12 hours (doing all this overnight works great).

When you pull your oregano out after the drying process, the brittle leaves strip right off the stems and crumble easily for storage. I dried maybe one-third to one-half of that giant bunch above and got something close to two cups of oregano. I was worried that it would lose some of its potency in the drying, but it still smells wonderfully strong; I can already tell it’ll be a huge step up over the store-bought variety — and it didn’t take me days (or weeks) to get there.

The process should work the same for most leafy herbs, so next I might have to try some basil, or mint, or sage… And there are other quick-preserving methods out there, of course: Some people swear by microwaving the herbs between layers of paper towels for a few minutes; you can also chop the fresh herbs and freeze a tablespoon or so in a bit of water in an ice cube tray, so you have fresh herbs on hand to toss into soups or stews whenever you need them. With that monster plant out in the garden, I should have plenty of supply for experimenting.

Any tips or tricks you’ve picked up for drying or freezing herbs?

Images: Margaret Cabaniss