Irene Walters
Recently I was at an event where one of the women had to leave
early because they had a Scouting event that evening. I understood,
as we are the proud parents of two Eagle Boy Scouts.
An Eagle rank in scouting is the highest rank one can achieve.
It involves a lot of hard work and dedication on the part of the
young man and the support of his parents, and from the moment that
badge is pinned on their uniform until the day they die, they are
Eagle Scouts.
Basic merit badges in scouting can be achieved by doing the
manual requirements for that one badge. Any Boy Scout may earn any
merit badge at any time. Unlike ranks, there is a degree of choice
in the merit badge program. A sub-group of merit badges are known
as Eagle-required merit badges. To earn Eagle Scout, these badges
must all be earned. The remainder of the badges help with earning
ranks as well as Eagle Palms after the rank of Eagle Scout has been
achieved.
There are over 100 merit badge topics from which to choose. The
Eagle-required badges include topics such as Citizenship in the
Community, Nation and World, Camping, Hiking, Cycling, Emergency
Preparedness, Lifesaving and Swimming, Personal Fitness and
Management, Communications, Environmental Science, Family Life, and
First Aid.
Boy Scouts may work on merit badges from the time they join a
Scout troop until they turn 18 years old. There is no time limit
for the completion of any one merit badge. Some merit badges
require prior approval before starting certain requirements. Most
do not.
I believe a parents’ responsibility is to give a child
confidence from an early age so the child knows who they are, what
they are capable of doing, and they can build on their strengths.
This is an everyday occurrence. It is a parent’s responsibility to
support a child’s ego and self-confidence.
So many times, I have seen parents competing for attention with
their child. It is time for the adult to put their ego aside and
build up the ego of the child. A child has so much to learn, so
much to do, and we and can only influence our children for such a
short period. Before we know it, they are off to kindergarten,
middle school, high school and soon living away from us in
college.
In the Boy Scout program, one of the first merit badges our sons
earned was the home repairs badge. They were around 11 or 12. One
of the requirements was to do a home improvement project.
Todd had an old dresser that was painted. We decided it was a
great project for him to strip off the old paint, sand, stain and
replace the handles to use in his bedroom. We took the dresser out
to the garage on a nice summer day. I explained to him how to use
paint stripper on the dresser and how careful he must be to not get
it on his skin or eyes.
He wore safety goggles and rubber gloves and carefully put the
paint stripper on the dresser. We watched as the stripper reacted
with the paint and he thought it was cool the way the paint bubbled
up. He carefully scraped off the old paint. He then learned how to
clean his brushes and work areas.
He was able to use an electric sander and fine sandpaper to
smooth out the wood. It was time to choose a stain for his dresser
so we went to the hardware store together. He again put down a
fresh supply of old newspapers and he began to apply the stain with
a new brush. He applied a couple of coats and then applied a paste
wax to his stain. Choosing and installing the new handles completed
his project.
He worked hard and had great satisfaction for completing the
project by himself with minimal supervision. He felt so proud to
put it into his bedroom and put his clothes in it.
When he turned in his project for the merit badge, a few of the
adults in the troop did not think he had completed his own project.
This young boy did it all himself and was proud to have done so.
Many adults haven’t ever tried to accomplish such a task. Don’t you
think this gave him confidence at a young age?
As he grew older, he continued to undertake projects that most
adults wouldn’t take on. In the summers between his college years
he worked in construction and received high reviews from his boss.
As an adult, in his own home, he has torn down walls, done
electrical work and plumbing projects around the house, painted and
put in hardwood floors.
Where did he get this confidence? Yes, from a young boy scout
earning a merit badge. Do you think he likes himself? Absolutely!
Do you think he can undertake new projects? Absolutely! Don’t
underestimate the power of a parent. Your child has the capability
of more than even you can imagine.
To me, love is showing the way and letting go. It is giving your
child responsibility and teaching life lessons. It is cutting the
apron strings gradually; giving them wings to “soar like an
eagle”.
French Onion Soup
My son Todd wrote: Beth (his wife) wanted me to try to make one
of her favorite soups for our family gathering, French Onion Soup.
I thought, here we go again, another new one for me. I had never
made French Onion Soup before but thought I would give it a try. I
had to warn her of the possibility of the soup not being good,
which she understood. Beth probably knew I would give it my best
try since it is one of her favorites. I read through a few recipes
for guidance and a starting point. Here is my version which makes
12-16 servings:
8-10 Sweet Onions
1 1/2 tsp salt
1/2 cup butter
64 oz condensed beef broth
32 oz condensed vegetable broth
1 1/2 tsp Worcestershire sauce
4 bay leaves
2 teaspoons Italian Beef (Au Jus seasoning)
French bread, diced
Mozzarella cheese, sliced
1. Slice and dice the onions, place in container. Season with 1
1/2 teaspoon salt. Seal and cover and refrigerate overnight. This
step seems to tame those stronger onions that may make you cry a
bit.
2. Drain the onions.
3. Sauté onions in butter until crisp-tender. Transfer to slow
cooker.
4. Add broth, Worcestershire sauce, bay leaves, seasoning (to
taste).
5. Cover. Cook on High for 3 hours, Low for 2-4 hours or until
onions are tender. Discard bay leaves.
6. Ladle into bowls. Top with diced French bread. Cover with
slice of mozzarella cheese. Ladle a touch of broth over cheese to
soften.
Simple Fruit Preserves
This easy microwave recipe is from Lee Burnett. She is one of
our local Seniors who is very good at welcoming new Seniors to the
Senior programs. She calls them, sends cards, has them to dinner,
etc. She is a jewel and knows how to make everyone feel
special.
2 cups favorite frozen or fresh fruit
3 Tablespoons powdered fruit pectin (sure jell)
2 cups white sugar
1 Tablespoon lemon juice
Simmer rings and caps 5 minutes, then keep warm while preparing
jam.
Place fruit in deep 2 quart casserole to use in microwave. Cook
on full power 2 minutes.
Stir in fruit pectin. Cook on full power 2 more minutes or until
a few bubbles surface.
Stir in sugar and lemon juice. Cook 6 minutes on full power
stirring 2-3 times.
Pour into sterilized jars, wipe top clean, place jar cap and
then screw ring on top. Tighten slightly.
Let set in draft-free location, until lid is sealed and jars are
cool.
NOTE: Watch jam closely during the last 2 minutes as it boils
over quickly. This recipe makes four half-pint jelly jars. Don’t
double recipe. Just make more batches. This jam makes a pretty and
tasty hostess gift. Delicious to have on toast.
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
This recipe can also be made with chicken, beef or shrimp in
place of turkey. Serves 6 to 8.
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 Tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey, chicken, beef or chopped shrimp
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely
chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)
Bring a large pot of salted water to a boil over high heat. Add
the pasta and partially cook until tender but still very firm to
the bite, stirring occasionally, about 4 to 5 minutes. Drain
pasta.
Meanwhile, in a large heavy skillet, heat olive oil over
medium-high heat. Add onions and garlic and cook until the onions
are soft and starting to brown, about 3 minutes. Add the meat, 1/2
teaspoon salt and 1/4 teaspoon black pepper and continue to cook,
stirring occasionally, until meat is slightly golden and cooked
through. Add artichoke hearts and stir to combine. Remove from heat
and let cool.
In a large bowl combine the cooled turkey mixture with ricotta
cheese, Parmesan cheese, eggs, basil, parsley, and the remaining
salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 x 13 x 2-inch
baking dish with 1 cup of Arrabbiata sauce. Take a shell in the
palm of your hand and stuff it with a large spoonful of turkey
mixture, about 2 tablespoons. Place the stuffed shell in the baking
dish. Continue filling the shells until the baking dish is full,
about 24 shells. Drizzle the remaining Arrabbiata Sauce over the
shells, top with the grated mozzarella. If freezing cover tightly
with plastic wrap and place in the freezer for 1 day and up to 1
month.
To bake, preheat oven to 400 degrees. Bake until shells are
warmed through and the cheese is beginning to brown, about 60
minutes (20 minutes if shells are unfrozen).
Arrabbiata Sauce:
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce
Heat the olive oil in a large soup pot over medium heat. Add the
pancetta and sauté until golden brown, about 5 minutes. Add garlic
and sauté until tender, about 1 minute. Add marinara sauce and red
pepper flakes and bring to a simmer. Remove from heat and let cool
until ready to use. Yield: approximately 6 cups