Being an “Empty Nester” certainly has its perks: no more baby-sitters, car-pool, trips to the emergency room, etc. My sweet husband and I have been empty nesters for about a year now, and truth-be-told, I wasn’t in-love with coming home to a quiet house, and sometimes wished for the “old days”. Talking with friends, I learned I was not alone with the “bitter-sweet” experience of this new phase of my life. (Not to worry, I’ve gotten over it!)
Dr. Gail Saltz has a great article on planning ahead for just the 2 of you that I wanted to share, followed by some “Cooking for 2” recipes that will eliminate the “we have enough left-over’s to feed an army” situation. I am guessing that I am not the only DVO family member who has taken out the leaves from the dining room table to more comfortably accommodate 2 people. Am I right?
Dr. Gail Saltz is a psychiatrist with New York’s Presbyterian Hospital and a regular contributor to “Today.”
1. PLAN AHEAD:
It’s never too early to start planning and talking to your child about the future.
2. GET TO KNOW YOUR SPOUSE:
Look at the positive: This is a time for you and your husband to rekindle your romance, have privacy in the house, travel, get to know one another again.
3. MAKE A DREAM LIST:
Make a list of things you always wanted to do but couldn’t because you were raising your kids. Maybe it’s pottery, writing or learning the piano. Maybe it’s finding a new career or going back to school. You are never too old to learn. Don’t pick something that will take many years to complete, but something that interests you.
4. AVOID BIG CHANGES:
Don’t make big moves yet. Give yourself time to adjust rather than suddenly selling the house or moving. It takes most people between one and a half to two years to fully adjust.
5. TALK TO OTHER EMPTY-NESTERS:
One problem with empty-nest syndrome is that you won’t get much sympathy from those who never went through it. To them it is just a normal part of life. So look to someone who went through it fairly recently. Talking with your partner will make you feel closer to him.
6. PREPARE YOUR CHILD:
Preparing your child is good for your child and it’s also good for you. This way you won’t have to worry: Can they do laundry? Balance a check book? If not, teach them now. If they are not prepared, they will continue to rely on you, which isn’t good for either of you, so make sure you have taught them the essentials. Then try hard to let them go and be proud of yourself for the fine job of parenting you have done!
Puffy Oven Pancakes
2 tablespoons butter
2 eggs
1/2 cup 2% milk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup sliced fresh strawberries
1 teaspoon confectioners' sugar
Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted.
In a small bowl, whisk the eggs, milk, lemon peel and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy.
In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar. Serve immediately. Yield: 2 servings.
Download this recipe.
Vegetable Oven Pancake
4 Servings
(The great thing about this recipe is that it would also be a simple dinner, using left-over vegetables)
1 teaspoon butter
1/2 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped red onion
2 tablespoons water
1/8 teaspoon pepper
1-1/2 cups (6 ounces) shredded cheddar cheese
Place butter in a 9-in. pie plate; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.
Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.
Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yield: 4 servings.
Download this recipe.
Apple Pork Stir Fry
3 Servings
1/2 teaspoon cornstarch
1/2 cup apple cider or unsweetened apple juice
2 tablespoons reduced-sodium soy sauce
2 boneless pork loin chops (4 ounces each), cut into strips
2 teaspoons canola oil
1/2 cup sliced celery
1/3 cup sliced fresh carrots
1/3 cup sliced onion
1/3 cup julienned sweet red pepper
1/3 cup sliced water chestnuts
1/4 teaspoon ground ginger
1 cup apple pie filling
1-1/2 cups hot cooked rice
In a small bowl, combine the cornstarch, cider and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry pork in oil for 5-7 minutes or until no longer pink.
Add the celery, carrots, onion, red pepper, water chestnuts and ginger; stir-fry until vegetables are tender. Add pie filling.
Stir cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 3 servings.
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