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Decolonize Your Bookshelf: Furqan’s First Flat Top

Decolonize Your BookshelfFurqan's First Flat TopFurqan’s First Flat Top written and illustrated by Robert Liu-Trujillo

Furquan has always worn his hair short and curly, but one day he decides that he wants to try a new style. He asks his dad to take him to get a flat top. The two venture down to the barbershop where Furqan frets over what the new hairstyle will look like and if it will be too flat. Dad calmly reassures him until Furqan can see the new ‘do and realizes how fresh it looks. 

Why is personal hygiene so hard for children? In our house we battle over toothbrushing, showering/bathing, hair brushing, and changing clothes. Battle may be too strong a word, but Cam hates anything that resembles self-care and I don’t think she’s alone in this aversion. 

I originally bought this book for my library where I’m trying very hard to get a lot more diverse literature onto the shelves. It is a a little self-published jewel, funded by a Kickstarter campaign. When the package arrived, beautifully addressed and complete with three stickers of some of the artwork, Cam wouldn’t let the book go. We’ve read it several times since at her request. I’m going to have to buy another copy for work. 

Liu-Turjillo’s watercolor illustrations are as masterful as they are charming. He perfectly captures Furqan’s expressions and body language. Throughout Dad has this gentle, loving expression on his face that perfectly matches his calm reassurance and support. I really think the illustrations are half the appeal here. All the people are so expressive and you know exactly the conversations they’re having just by looking at them. The barbershop is bright and lively and interesting. 

Liu-Trujillo also perfectly captures the weird, illogical anxieties kids have over everyday things, like haircuts. Furqan frets that his hair will be flat like a record or a skateboard or a pancake. Those are things kids would come up with and worry about because they’re flat, even though they don’t resemble hair at all. What I initially thought would be a good book for my library about the worry a child feels about changing their look, turned out to be a great book to help Cam verbalize her nervousness about a first haircut. I think she likes seeing another child struggling with the idea too and may eventually come around. 

One final thing to say, there is a mother mentioned in the text, but she isn’t part of the story. I love seeing and reading books to Cam about involved and loving fathers. This is an excellent example of one such story. 

A worthwhile addition to any bookshelf, whether or not hair brushing is an issue in your family.

On the Menu: Enchiladas

I am sure this is a bastardization of what real enchiladas are, but they are the enchiladas of my white, middle-class, suburban childhood. They are also incredibly simple and come together in about 30 minutes. 


Cheese Enchiladas

Rice & Beans

Peppers & Onions

Shopping List

You may have any or all of this in your pantry. Many of the ingredients will keep in your pantry and can be used on multiple occasions. 

  • tortillas
  • jack cheese (feel free to buy pre-grated if that makes your life easier)
  • red enchilada sauce
  • Spanish or yellow rice packet (you could do homemade if you prefer)
  • can of pinto beans 
  • 2-3 bell peppers, any color
  • 1 large onion
  • olive oil
  • salt and pepper

Equipment List

  • 8×8 baking dish (can be an aluminum pan or a glass one; for enchiladas)
  • can opener (for enchiladas and beans)
  • cheese grater (for enchiladas)
  • saucepan large enough for your tortillas to be dipped in (for enchiladas and onions & peppers)
  • rice cooker or small pot (for rice, obviously)


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For the enchiladas
  1. 8 oz. jack cheese, grated
  2. 1/2 large can red enchilada sauce (or 1 14 oz can)
  3. 6-10 corn tortillas (the number will depend on how much cheese you fill them with and their size)
For the rice and beans
  1. 1 package Spanish or yellow rice
  2. 1 can pinto beans, drained and rinsed
For the peppers and onions
  1. 2-3 bell peppers, sliced
  2. 1 large onion, sliced
  3. olive oil
  4. salt and pepper, to taste
  1. Prep all your ingredients. Chop the onions and peppers, open the cans, grate the cheese, put out your fillings around a work surface, drain and rinse beans. Set out your baking dish and put the pan on the stove.
  2. Preheat your oven to 350.
  3. Pour the enchilada sauce into the pan and warm over medium-low heat.
  4. Place the rice packet into the rice cooker or pot and cook according to package directions.
  5. Once sauce is warm, begin to dip tortillas into the sauce. Let them become coated and warm (this will only take a few seconds).
  6. Place saucy tortilla onto work surface and spread a handful of cheese and any other toppings down the middle.
  7. Wrap the ends around the cheese making a tube. Place with the open ends down in the baking dish. To keep the first few tortillas from popping open in the pan I use a can or cup to hold them tightly in place.
  8. Fill as many tortillas as you can, leaving a bit of cheese to sprinkle on top. You may really have to cram the last one or two in.
  9. Once the baking dish is full, pour the remaining warm enchilada sauce over the top of the enchiladas. (This is why you don't need to use a whole large can.) Sprinkle the cheese over the top and place in the oven.
  10. After dumping the sauce wipe out your skillet and put in the olive oil- enough to coat the bottom. Heat the olive oil over medium high heat.
  11. Once warm, toss in the onions. Sprinkle with salt and pepper. Sautee until turning soft and translucent, about 5 minutes. Add in the peppers and sautee longer until they are starting to soften and brown, another 5 minutes or so. If you like them crunchy, just give them a few minutes.
  12. When the rice is done, mix in the beans. Close the lid of the rice cooker or replace the lid on the pot to allow them to warm up.
  13. Check the oven. The enchilada sauce should be a bit bubbly and the cheese melty. If not, give it a few more minutes (this should only take 20 minutes tops).
  14. Remove from oven and serve with scoops of rice and onions and peppers.
  1. The dipping may seem like an unnecessary step, but with corn tortillas it will prevent them from splitting on the top when you roll them up. You can skip it, but it might be kind of annoying. See the hacks section for tips on using flour tortillas.
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Recipe Hacks

Here are a few ways to change up the recipe. You can use them if you don’t like the original recipe or if you want to make it a little differently from the last time.

This is where this recipe shines. There is so much that you can do with it.

  • Change up the cheese. You can do a mix of jack and cheddar, all cheddar. Buy the pre-shredded Mexican blend (what does that even mean?).
  • We prefer corn tortillas, but if you like the flour go for those. I find they can get soggy so I recommend toasting them either over an open flame or on a hot cast iron skillet first and NOT dipping them. But experiment with it and see what works best for your tastes. 
  • If you prefer green enchilada sauce to red, use that instead. I suggest sprinkling in a tiny bit of ranch dressing powder if you are using green enchilada sauce. It gives it a little extra oomph. 
  • My dad always added some softened red potatoes to our enchiladas. Sounds weird, but it’s delicious. Cut them into matchsticks and microwave them with a splash of water for a few minutes until soft. Then roll them into the enchiladas with the cheese. 
  • Add meat. Shredded chicken is great. Shredded beef. Ground beef. Ground turkey. Ground chicken. Just be sure it’s cooked already. 
  • Add olives and/or chopped green chilies. Add sliced pickled jalapenos. The sky is the limit with additions here. Just take into account everyone’s preferences for spicy. 
  • I suspect, although I have never tried this, you could make this more like a layered casserole. Try layering the sauce the tortillas (cut them up first), the cheese, and any other additions in the pan instead or rolling them up. If you try this and it works, leave a comment please!
  • For the rice and beans
  • So, feel free to make any of the elements of this from scratch. I haven’t found a great recipe for red enchilada sauce yet and sometimes it’s just easier, if not cheaper, to use canned beans. I know packaged rice is awfully salty, but we don’t eat it very often so I splurge and make it. If you don’t want to go whole hog and make Spanish rice from scratch make white rice (or brown if you prefer) with broth instead of water. It will be more flavorful, without being more work. 

Include Your Child

I frequently use dinner prep as a time to decompress and enjoy myself and find adding in my daughter makes it stressful and a lot more messy. That being said, I know it’s good for her to help out and she often wants to. So, here are some easy ways to include your child when making this dinner. No guarantee that they won’t be a bit messy, though. 

  • Assuming they wear an apron, kids do a great job spreading cheese and rolling the enchiladas up. Beware of red sauce it does stain hence the apron. They can also get the rice going in the pot or rice cooker.
  • If you are confident in their ability, your child can also grate the cheese. This might make the recipe take closer to an hour, though, so use your judgement. 

Garden Plan 2016

I spent the last few weeks planning out the garden because, as it turns out, some of my seeds need to be started inside this week. We are very fortunate to live in a mild winter climate, meaning we are in the 50s during the day through the winter (with a few days in the 40s) and nights hovering in the upper 30s. Until a few years ago we seemed to only have a handful of nights that dropped to freezing or below, but I’ve noticed the last few years we’ve had a couple weeks worth of nights that drop down into the upper 20s. Brr! It does not snow where we live in California (although contrary to popular belief there are places it does snow in the state) so once the weather starts warming up in early March we are home free for planting. 

The bigger challenge for our gardening is how hot it gets in July, August and September. There are several stretches of days where temperatures reach 105 and while there is often a delta breeze to cool us off in the evening we have a week or two of airless days. This causes even some of the hardiest plants to wilt and requires a lot of extra watering to pull the food crops through. And water is scarce out here in the West right now. I’m hoping to get some rain barrels and fill them this winter (we almost never get rain in the summer months) to supplement. 

Last year we ripped out our lawn (too thirsty!) and put down bark and a number of other ground covers like lantana and various ornamental grasses. This also freed up space in our sunny front yard for a real garden. Our house faces due north and the backyard is blessedly shaded by an enormous fruitless mulberry all summer long. Excellent for cooling bills, terrible for vegetable gardens. I can grow cooler season crops in the back and occasionally I’ll get some sun-loving plants to limp along. We never got tomatoes. Last year, with the lawn gone, I tried out straw-bale gardening and it worked incredibly well. I’ve never gotten so many peppers and squash and beans and tomatoes. This year I want to expand it and plant more of the crops we tend to use while keeping a few crops and the bee hive in the backyard. 

Here are the layouts/plans for my front and back gardens (to see them larger and more clearly, click on the image to open it in a new page):

Front Garden Plan

Back garden plan

On the Menu: Risotto

Risotto is one of those dishes I had heard about and never made because it always sounded finicky and involved. Turns out it’s not. It can be on the table in about 45 minutes including prep time and it’s incredibly filling and simple. 


  • risotto
  • roast chicken 
  • salad

Shopping List

You may have any or all of this in your pantry. Many of the ingredients will keep in your pantry and can be used on multiple occasions. 

  • roast chicken (You could buy a raw chicken and roast it yourself, but it will take about an hour. I also find that buying the pre-roasted ones are cheaper than the raw ones.)
  • broth, 3.5 cups or 28 oz (can be chicken or vegetable, store-bought or homemade)
  • arborio rice
  • onion 
  • butter 
  • grated parmesan or a parmesan rind
  • lettuce
  • salad dressing
  • salad toppings 

Equipment List

  • knife & cutting board (prep for risotto)
  • 2 2-quart pots (for risotto)
  • wooden spoon (for risotto)
  • ladle (for broth)
  • large bowl & tongs (for salad)

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For the risotto
  1. 4 cups broth (or two cans or one carton)
  2. 2 tablespoons butter
  3. 1 onion, minced
  4. salt and pepper
  5. 1 cup Arborio rice
  6. 1/2 cup grated parmesan
  1. Place the broth into one of the pots and put over low heat.
  2. In the other pot, heat the butter over medium heat. Add the onion, sprinkle with salt and pepper and saute until soft and translucent, about 5 minutes. Add the rice to the pot and stir to coat.
  3. Add one ladle full of broth and stir to combine. Lower the heat to medium-low or low. Allow the broth to be absorbed by the rice then add another ladle full. Continue this process until the rice is tender and most or all the broth is used up, about 20 minutes or up to 30. Stir occasionally and after each addition of broth.
  4. While the risotto is gently simmering is the time to prep anything else you need for the meal. Make the salad or saute the vegetables, zest the lemon and shred or slice the chicken.
  5. Turn the heat off and stir in the parmesan. Season with salt and pepper.
Adapted from Everyday Food
Adapted from Everyday Food
Atomic Bee Ranch http://atomicbeeranch.com/
Recipe Hacks

Here are a few ways to change up the recipe. You can use them if you don’t like the original recipe or if you want to make it a little differently from the last time.

  • The recipe calls for mixing in grated parmesan at the end, but sometimes I don’t have that on hand or don’t have enough. When that happens I throw in a parmesan rind at the start of cooking. It slowly melts into the risotto. It won’t be as cheesy, but it will add flavor. Just remove it before serving. The grocery store usually has them in the deli/cheese counter for sale for really cheap. 
  • My original recipe calls for a 1/2 white wine to be added the beginning of the cooking, before that first ladleful of broth. You can certainly do this. The white wine goes well with the risotto at the dinner table to be sure. I am usually out of white wine or don’t have a good bottle open so I frequently skip this step. In fact I nearly always skip it. Sure, it enhances the flavor of the dish, but not enough that I have ever felt it to be an essential step in the home kitchen. 
  • This is a basic recipe for risotto and to my mind it functions as a side. However if, instead of keeping it plain, you add a few things it becomes the main dish.

As the risotto finishes cooking, stir in some lemon zest (about a 1/2 tsp or more if you like it really lemony), some chopped parsley and, instead of serving the chicken along side the risotto, shred it up and mix it in. This is essentially chicken and rice stew. 

You can always skip the chicken all together and, if you want a one bowl meal, sauté some vegetables and mix them in. We like mushrooms, asparagus or squash of any kind. I don’t recommend cooking them in the risotto simply because they’ll get soggy and mushy. 

If you want to change up the grain you are using and try something else in the pantry, you can do that too. We frequently make this with quinoa. In that case, add all the liquid in at once and allow to cook while stirring. Also rinse the quinoa before cooking, because it can be bitter. You can make it with orzo, which is small rice-shaped pasta, or you can make it with barley. 

  • I usually hate having to use two pots – one for the broth, one for the risotto – so I frequently use bullion cubes to make the broth. I put the cubes in a large measuring cup and fill with water then microwave it to dissolve the bullion. This means the broth is already hot and there isn’t a need to heat it on the stove. 

Include Your Child

I frequently use dinner prep as a time to decompress and enjoy myself and find adding in my daughter makes it stressful and a lot more messy. That being said, I know it’s good for her to help out and she often wants to. So, here are some easy ways to include your child when making this dinner. No guarantee that they won’t be a bit messy, though. 

  • This is a tough one because there’s a lot of open flame and hot liquids, but I will have Cam help me ladle the broth and stir the pot as it cooks. I’ll let you determine if you want your child working at the stove.
  • Kids love to grate things. I know it seems scary, like using a knife, but hand them the zester and let them go to town on the lemon. Just remind them not to get too much of the white part of the rind, as it’s bitter. 
  • Kids can also help shred up the chicken. (I can’t recommend that variation of the recipe enough.) So long as the chicken isn’t piping hot they’ll do a fine job. Doesn’t matter if the pieces are big or small. They’ll break up more when they get mixed in. 
  • You can also include them on making the salad. They’re great at adding toppings, helping toss and tearing up lettuce leaves. 

Cam in the Kitchen: Chocolate Chip Granola

IMG_2597Awhile back we bought some granola that was lightly dusted with cocoa powder and had chocolate chips in it. It was, not surprisingly, absolutely delicious and Cam loved it. We would sprinkle it on our morning yogurt and Cam would pick out all the chocolate chips before eating the rest of the yogurt and granola. Sadly our grocery store stopped selling this brand so using a granola recipe from one of my favorite cookbooks and the ingredients list from the granola package I created a chocolate chip granola recipe. Making granola is pretty simple, it’s mostly stirring ingredients then baking.

IMG_2598While it’s currently winter (so I don’t mind turning the oven on) I decided to give this a try in the slow cooker since that would make it more Cam-friendly. It worked okay, not well. It just didn’t dry the ingredients out enough so I ended up popping it in the oven after all. I’ll include instructions for both ways in the recipe in case you want to give the slow cooker a try. I also swapped out the oil for coconut oil, but you can use either. I had it on hand and wanted to give it a try. 

 (Yes, it is winter and yes, Cam is wearing a tank top. This kid never gets cold.)





Chocolate Chip Granola
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  1. 1 lb. oats
  2. 1/2 c. canola oil
  3. 1/2 c. honey
  4. 1/3 c. water
  5. 1/4 c. sunflower seeds
  6. 1 1/2 tsp. vanilla
  7. 1/2 c. flax seed
  8. 1 tbsp. cocoa powder
  9. 1/4 tsp. salt
  10. 1/3 c. chocolate chips
  1. Preheat the oven to 250 degrees. Line or grease a large cookie sheet.
  2. Mix all the wet ingredients together and all the dry ingredients together. Leave out the chocolate chips. Stir the two together and pour onto the cookie sheet.
  3. Bake for about 1-1 1/2 hours, stirring occasionally so it doesn't burn.
  4. The granola is done when it is no longer wet and you can smell it toasting. Stir in the chocolate chips and let cool. Store in an air-tight container.
  1. Slow cooker method: Grease your slow cooker insert. Once the ingredients are mixed pour them into the slow cooker and cook on low for 3 or more hours, until the granola is dried out. Leave the lid canted or off completely to allow the moisture to escape. Stir every once in awhile to prevent it from burning. Once it's dried out turn out onto a cookie sheet to cool.
  2. If you were so inclined, you could add some sort of dried fruit, such as cranberries at the end with the chocolate chips.
  3. I used coconut oil instead of canola.
  4. Feel free to toss in whatever else might be in your pantry and sounds good- nuts, seeds, etc.
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Handwork: Easy-On Apron

One of the presents I made for Cam for Christmas is an art smock/apron that she can easily put on herself. I was inspired by some aprons we saw at the Monterey Bay Aquarium in their toddler splash area. The genius of them was that they had straps that came around and Velcroed down. It was a simple matter of helping Cam slip it on over her head and she got the rest. I was also inspired by a child’s apron I saw on Etsy that used a towel for the fabric. 

This is a pretty simple project that requires some sewing on the machine. It took me about an hour to make, but I was creating the steps as I went along. If you’re a fairly proficient seamstress I would say you could have it done in half an hour. 

Easy-On ApronWhat You’ll Need

  • an old towel
  • one of your child’s t-shirts (this is to help you gauge the size)
  • bias tape (1 package, but the length will depend on the size of your neck hole)
  • Velcro strips, preferably stick down with strong adhesive
  • scissors
  • sewing machine
  • thread

What To Do

  1. Fold the towel in half and lay out. Place the t-shirt on it to help gauge width and length. I used one of the finished sides (with a hem) and the bottom to reduce the amount of sewing I would have to do. Be sure to make it long enough that it will cover your child’s front. I was generous with length knowing that Cam would grow over the next year. Cut out two pieces, a front and a back. You can cut them together. 
  2. Cut a half round out for the neck. 
  3. Stitch the shoulder together. If your apron is long enough/child is big enough, you may be able to use the fold of the towel to create the shoulders. If that’s the case, you can skip this step.
  4. Pin the bias tape around the neck hole and stitch down. 
  5. Zig-zag stitch the side that isn’t hemmed. Alternatively you could fold over the fabric and do a real hem. You could also put bias tape down it or even around the entire outside edge. I just didn’t have enough to do that and the neck hole. I don’t have a picture of this specifically, but you can see it in the picture above.
  6. From the towel scraps cut two strips about 8-10 inches long. Zig-zag stitch all the way around them to help hem them. You could also use a different fabric here and sew tubes that you turn out if you want to get fancy. 
  7. Place your straps about 2/3rds of the way down on the inside of the back of the apron. Stitch down.
  8. Bring the straps around to the front and stick down the Velcro. I had a large patch of Velcro that I cut pieces from, but if you use the strip Velcro you can use both sides. Stick one side to the strap and one to the front of the apron. The terry cloth fabric of the towel actually loosely sticks to the stiff Velcro. 

Cam in the Kitchen: Biscuits

One thing I remember from my childhood is making Bisquick biscuits with my mother. She would mix the dough and I would help her roll it out and cut out the biscuits. When Cam started to ask to help make dinner biscuits were one thing that came to mind to have her help with. Even without a pre-made dry mix they are really easy to whip up.

The less you handle the dough the flakier and more tender the biscuits will be, but with a child helping you can kiss that goodbye. Cam loves to help roll and pat the dough. She loves to push her thumbs into it. And I like to collect it up after cutting out biscuits and roll it back out to use up as much dough as possible and prolong the process. I use a cup to cut out the rounds, not a biscuit cutter which is essentially a round cookie cutter. You can choose any size cup depending on what size biscuit you want. Also ideally, you won’t turn the cutter around as you cut out the biscuit because that crimps the edges shut and doesn’t allow them to rise to flakey perfection. And again, with a kid even with a sharp biscuit cutter, they’re going to want to turn it a bit to cut through. This isn’t really about turning out restaurant quality biscuits, it’s about getting them involved. The results will still taste good and will have a rosy glow from the help you received and time you spent with your child. If it does bother you, or you’re pressed for time, make drop biscuits which have a little more liquid and do not get rolled out.

Here is the recipe we use for biscuits (it’s from an old vintage cookbook from the 1940s):


Buttermilk Biscuits
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  1. 2 cups flour
  2. 3 tsp baking powder
  3. 1 tsp salt
  4. 1/4 cup cold butter
  5. 2/3 cup cold milk, buttermilk, or cream
  1. Preheat oven to 450 degrees. Mix all the dry ingredients (flour, baking powder, salt) together in a large mixing bowl. Cut in the butter with two knives or a pastry cutter. Add the milk and mix quickly. Knead for a few seconds on a lightly floured surface. Pat or roll out to 1/2-inch thickness and cut with a cup or biscuit cutter. Place on a greased or covered cookie sheet. Place them close together if you wish only the top and bottom to have a crust. Place them further apart if you wish the sides to have a crust as well. Bake at once in the oven for about 12 minutes (see note).
  1. You can do this all by hand or use a stand mixer.
  2. If you use a cup, keep your eye on the biscuits as a smaller biscuit will bake for less time and a larger one for longer. They are finished when they are a nice golden brown on the outside.
  3. For drop biscuits increase the amount of milk by as much as a 1/3 of a cup. The dough should be sticky. Use a spoon to scoop out approximately even amounts of dough and drop them directly onto the cookie sheet.
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Cam in the Kitchen: New Fridge

This is another new series I want to start up this fall. Cam has really gotten in to helping me make dinner.

Cam FridgeI wasn’t super prepared to share a recipe or anything that fancy yet, but I thought I would talk about the newest edition to the kitchen that allows Cam a little more independence. I love our fridge. We got a good deal, it’s easy to organize inside, yadda, yadda. The biggest downside is that it’s bottom freezer fridge, which means Cam isn’t tall enough to get into it. She’s at the age where I think it would be appropriate for her to go in the fridge and get a snack, like cheese or apple sauce or fresh fruit, but she just can’t.

In a little twist of fate our wine fridge pooped out on us about a year ago. Not wanting to toss a nearly new fridge (it was out of warranty) we looked into getting it repaired. That was an expensive prospect as was buying a replacement that didn’t get one-star reviews. So we just let it sit. When I started thinking of ways to get Cam a place to store refrigerated snacks my husband suggested we buy a little mini fridge to replace the wine fridge. We could still  store a few sodas, beers and chilled wines and Cam would get a little space. I suggested we wait until back to school season when dorm fridges would be on sale.

A recent trip to Costco turned up a great deal on little fridge that fits perfectly in the old space. It fits everything we need it to and Cam has two shelves for cool drinks, cheese, fruit, and anything else that might need to be refrigerated. Added bonus, it doesn’t have a freezer, a feature we really didn’t need as our actual fridge is just across the galley. I’m super happy with it and she seems to be pretty pleased too.

Fine Motor Practice

Fine Motor Practice.jpgPart of the Montessori curriculum focuses very heavily on building fine motor skills and control in the young child. There are activities that help build strength, activities that build precision, and activities that encourage movement. Cam has always had excellent fine motor control and awareness. From a very young age she was drawn to small

 objects which she loved to manipulate put them in boxes, baskets, drawers, everywhere. She was never much of a mouther, but when she did attempt to put things in her mouth my husband and I tried very hard not to discourage her from playing with small things, just from putting them in her mouth. I could see not only her intense curiosity about small things but also how manipulating them was building her fine motor.

Because she is so drawn to find motor activities I always try to have a selection of them out on her shelves. It can be a bit hit-or-miss with them though as I can’t seem to put my finger on exactly what it is that appeals to her. Below is a little gallery of her current activities. Not included is a picture of the peg board (which we bought on eBay) but appears in the color study post.

Encouraging Independence: Toilet Learning

Toilet Set UpHoo-boy. Toilet learning has been an experience for us. Most of it is a story for another day, but one aspect we have struggled with is getting Cam to sit on the potty.

When she was very young (8 months) we began sitting her on the potty at various points during the day and she began to actually use the potty. I had three different baby potties, one in each bathroom and one in her bedroom. We were thrilled that she would use the potty and hopeful that it would stick. But it didn’t.

As soon as she could walk there was nothing we could do to persuade her to sit still on the potty for long enough to actually use it. She would walk up, sit and then immediately stand and run off. Then at some point she refused to even sit on any of the baby potties and would cry if we tried. Finally, she began to indicate that she wanted to sit on the grown-up potty by pointing at it and patting it and staying still if we lifted her up to sit on it.

But of course, adult potties are not designed for small children, so we bought a new lid that has a small seat that folds down and is appropriately sized for her. Cam has yet to really use the adult potty but she sits on it several times a day without fussing. She also requests that I read to her while she sits.

Although the situation is not ideal, we have a step that she can climb up and rest her feet on while she sits on the adult toilet. Despite the difficulty I have tried to set it up to make her as independent as possible with this task. I think even if she could get up there by herself, she would still need some supervision and help in the bathroom, so it may not be such a bad thing even if I feel like I am stepping on her independence.