Traveling with Children and Ironing Sandwiches

Several years ago when many of our children were little we did a lot of traveling! Whether moving,  out of town overnights for doctor appointments, traveling to visit relatives and friends, or mission trips, we were on the move. We did a lot of different things to maintain our sanity and to make the trip fun. Today I will share a few.

Car picnics. Most of the time I packed a cooler. We especially like raw veggies. I would make peanut butter and jelly or honey sandwiches in the van and hand them out on napkins. Or plates if we were having other foods.

At night I sometimes made ironed sandwiches. I would take a roll of aluminum foil and cheese and bread. If I didn’t have those on hand almost any store would, including convenience stores. You will also need an iron. I usually take an iron (I wear cotton) and almost any motel will have one, if not in the room, at the desk. I place the cheese between two slices of bread and wrap the sandwiches in foil and iron each side of the foil until the cheese is melted and the sandwich is toasted. (And no we did not have Panini makers way back then either.)  Even if we were going to eat out some, we got tired of fast food very quickly and this helped save time and money.

Motels. Because of the labor-intensive work of unpacking and repacking the car each night we came up with a simple solution. We would just take in the sleepwear (for whoever wore any) and toothbrushes, etc. After the kids went for a swim and/or took a shower and were ready to settle down and watch a movie, sleep, read, etc. I would gather up all the dirty clothes and wash them at the motel laundry. They would put them back on the next morning. This made stopping for the night and getting back on the road a lot simpler!

Entertainment in the van. There were various ways to keep children entertained in the van to avoid utter chaos. We memorized scriptures, ABC verses, multiplications, parts of speech, and worked on complicated math problems. There was always singing, mostly spirituals.

We usually had read-aloud books and other books for the children to read on their own. We also made use of audiobooks. I have several fond memories of listening to classics on the road. Sometimes we had themes for the day: kindness, sharing, courage, etc. Sometimes I wrapped up little surprises. When people started getting restless I would give a surprise. Some things we tried worked better than others. Some we used with the older kids and should have used it with the younger ones too. Some we just didn’t think of with the older boys.

Bathroom breaks,  fuel stops, and rest stops. At times to cut down on bathroom breaks I would control when the kids would have a drink. If I knew we were going to make a stop down the road in the next half hour or so I would give the children their drinks. I didn’t want 10 people drinking at 10 different times and all wanting to go to the bathroom at every exit. Each stop takes up a lot of time.  When we were stopping for fuel we tried to take care of everything that we could. Bathroom breaks, snacks, stretching, etc.

Sometimes we needed an extra stop between fuel stops. We made use of rest stops. Everyone got out of the van. We would take the younger kids for a run around while everyone finished their business. We didn’t have to encourage the older ones to stretch their legs they found ways! Climbing trees, on the roofs of rest stops, etc. It felt good to stretch. If we were just making a quick bathroom stop I would make a game of it by timing how long it would take for us to all go to the bathroom and water fountain and back to the car and on the road again. I know this sounds torturous to some but we all survived just fine.

I absolutely loved traveling with my children. I am not sure my children loved it near as much as I did. For many years there were no cell phones, no electronics, no TVs, etc. It was a glorious time for me to spend time with my children. Sometimes it could be long and tiring for all of us but I have many wonderful memories of our traipsing about.

I know that many of you have great ideas so please share them in the comments below. I would love to read them!

 

Update on My Kombucha Making

What is Kombucha? Kombucha is a fermented drink. Non-alcoholic! Fermentation has many benefits. It breaks down hard-to-digest substances; it leaves beneficial lactic acid and other healthy substances, it preserves food and makes it taste better. It benefits our overall health.

In August I took a Kombucha-making class from Ann Green, of Bread, Stock and Barrel. I have now divided my first SCOBY ( an acronym for Symbiotic Culture of Bacteria and Yeast) and I have started three more batches of Kombucha. I let my first batch go a little longer while I looked for jars* that would be appropriate for my other batches. My first batch was a little on the vinegar side. The earlier you drink it the sweeter. I think my favorite has been to drink it after 8-10 days of fermenting.

I used most of the first batch to make second fermented kombucha. I added kombucha to my bottles**, added some juice, left some room at the top and sealed it. I left it in a dark place for a week. Fizzy Kombucha! For my next batch, I decided that I would strain the Kombucha I put in the bottles for a second fermentation. I think I prefer that. The pressure can really build up so do not forget your second fermented batch. Two weeks max at room temperature and then refrigerate for up to a year. So far grape is my favorite and tastes like sparkling grape juice. I think most of my family prefer the plain Kombucha second fermented. I really like it too.

Here is the recipe I received in my class.

Kombucha

1 gallon-sized jar preferably with a large mouth

cotton cloth and rubber band

SCOBY

2 Family sized tea bags, 6-8 regular, or 3-4 teaspoons loose (green or black preferably organic)

1 cup of sugar (any you prefer)

1-gallon filtered water (no chlorine)

Brew your tea with 6 cups of water. Steep 10 minutes and add 1 cup of sugar (don’t skimp) and stir until dissolved. Allow your tea to cool to room temperature to avoid killing your SCOBY. When it is cool pour your tea into your jar and fill with your SCOBY and 1 -2 cups kombucha from your previous batch. If needed fill the space with your filtered water leaving 1-2 inches from the top. Your SCOBY may sink to the bottom but will float back to the top in a couple of days. Place the towel over the top and secure with a rubber band, NOT THE LID. Place the container in a warm, dark place and leave it for a week or more. If you like it sweeter, leave it for 1-2 weeks. If you like it more vinegary leave it for about 3-4 weeks.

I am feeling more comfortable with my Kombucha making. It is very easy to make.

If you have any questions please post them below. If you are a Kombucha maker please chime in with your tips, favorites, or any recipes.

 

* The best gallon size jars I have found are at Walmart with pickles in them 🙂 A gallon jar of pickles is half the price of an empty gallon jar.

**Also, for the second fermenting I bought bottles on Amazon, Grolsch swing top bottles and a couple of bottles from Bed, Bath, and Beyond.

You may reach Ann Green at  www.breadstockandbarrel.com