Late, Lost, and Unprepared:A Parents’ Guide to Helping Children with Executive Functioning by Joyce Cooper-Kahn, Ph.D. and Laurie Dietzel, Ph.D. (Woodbine House: Bethesda, MD, 2008)
Late Lost and Unprepared was recently designated a 2009 HONORS WINNER in the General Parenting Category of the National Parenting Publications Awards (NAPPA).
This is a must-have book for parents of children from primary school through high school who struggle with:
- Impulse Control (taking turns, interrupting others, running off)
- Cognitive Flexibility (adapting to new situations, transitions, handling frustrations)
- Initiation (starting homework, chores, and major projects)
- Working Memory (following directions, note-taking, reading and retaining information)
- Planning & Organizing (completing and turning in homework, juggling schedules)
- Self-monitoring (making careless errors, staying on topic, getting into trouble but not understanding why)
The book emphasizes the need for a two-pronged approach to intervention:
- 1) helping the child to manage demands in the short run2) building independent skills for long-term self-management.
Full of encouragement and practical strategies, the book’s organization–short chapters with overviews, summaries, case studies, tips, and definitions–makes it easy to grasp concepts quickly and get started.
Is grilling steaks an involved task? Nah, not really. Simply a few basic facts and some steak barbecuing suggestions to smooth the method and you ready to go.
The temperature level of the grill, what kind of steak and how thick, spices and marinades, and whether you desire the steak unusual, medium unusual, or medium get's you on the path of how to prepare a steak. You get excellent grilling steak pointers just by doing. So let's get grilling.
A hot grill warms my heart. (I use a Weber two burner gas grill under $115 at Lowes) One side all the way high, and one side a bit cooler. The hot grill is to seal the steak to keep in those important juices. Simply as you constantly utilize steak tongs instead of a fork to turn the meat, putting fork holes in the meat will let all those juices go out and the juices are the taste.
The type of steak you are grilling will identify your temperature level and spices choices. Filet Mignon with so little fat, although tender there is hardly any flavor so you have to spice it up. Ribeye, porterhouse t-bones and sirloin steaks have terrific ribbons of fat throughout the meat so flavor is not a concern. Don't forget some of the less expensive steaks such as flank steak, london broil, round steak, as well as chuck steak. With the right care it might be a hit and won't break your best steak knives.
Where you get your steaks can make a distinction. A butcher store cuts to order off of fresh meat. Grocery stores have pre-frozen, prepackaged, thinner cut steaks.
A little preparation goes a long way to grill some terrific steaks. Ensure that the steaks you are about to grill are at room temperature level. If you put cold or frozen meat on a grill it will burn the outside and leave the inside raw and icy. Get those steaks out of the freezer or fridge long prior to you prepare them. Cut the surrounding fat of the steak every inch and a half. It will prevent the steak from curling because fat shrinks faster than the meat.
To season or not to season? - that is the concern! Spices and seasonings are generally of the cook's option, given that numerous combinations are possible; yet pepper is most likely amongst the aspects that can not miss out on. Softening steak marinade recipes and steak rubs boost the taste of many cuts of beef steak. For tougher cuts of meat, select a softening steak marinade recipe with components like vinegar or citrus juice combined with a little olive oil and flavorings and soak all the time in the 'fridge.
When barbecuing steak, many people keep turning the meat from one side to the other. Not good! That will destroy your steak. As an example, on a hot grill cook your steak 2 minutes then spin it 45 degrees and cook for another 2 minutes. Then turn it over, look at the distinct grill mark design you made, and do the exact same for the opposite. I typically then move the steaks to a cooler portion of the grill to let it prepare a little bit longer without charring.
Everyone seems to desire their steak in a different way. You hear "just a little pink", or "slicing into the steak. Push on the top of the steak with your thumb- if it is soft spongy you have an uncommon steak, if there is a little resistance it is medium unusual, and if it feels firm there ain't no pink. The amount of firmness is the trick.
If you have a delicate thumb or are simply smarter there are little digital steak thermometers that inform you by exact temperature level whether your steak is the way you like it. Life just gets much easier.
Delighting in family and friends while grilling some great steaks is a fantastic experience. Repeat weekly and report back on your success.