Robin, I used to make conscious choices about what I wanted to do: "Should I mop the kitchen floor and arrange my cupboards and closets, or should I go outside and play in the pool/practice basketball moves/listen to my kids' problems? Since I had to work outside the home, my time with my kids was already limited and they won out every single time. I justified that by finally recognizing that they needed me more than they needed a spotless environment and that eventually they wouldn't need me so I'd better spend time with them while I could. After some mopping of floors at 3 a.m. when I had to be up at 6 a.m. and at work by 8 a.m., I decided that spotless was unnecessary, LOL. Then my family doctor told me that as a nation we were "sanitizing our children sick", and that by making everything so antiseptic our kids wouldn't build up the immunities they needed to survive and stay healthy outside our homes. That's when I stopped feeling guilty. I didn't want to make my kids sick by being too clean, you know. (grin) I do agree about some people being judgmental. The thing is, I stopped caring about their opinions too, and I sure stopped allowing/inviting them into my house. If they are so rude as to criticize my priorities, I don't want them as friends anyway. Annie

A food saver sealer is a real investment in keeping meat fresh and freezer burn free in your freezer for years. I recently discovered a steak in the bottom of my deep freeze that was dated Jan 2007. I defrosted it and it was absolutely fine! I wouldn't tend to keep anything that long again, but I swear by my food saver, it's been one of the most used appliances I have ever bought. I'm not a kitchen "gadget" person at all (chop everything by hand!) but this is worth it, we never throw meats away which have been vaccum sealed with the food saver. TIP: I store it under the counter cabinet in a place easily accessible so that I can grab and use it very quickly and easily. I used to keep it in my pantry closet and it collected dust - I just never thought about it. My neighbor has one of the cheap, hand held vaccum things for zip lock bags and isn't happy at all with it, the vaccum seal breaks too often and then the food dries out badly. I can buy meats on sale, divide them into the portion sizes I wish, wash and dry them and seal them up, I. D. them as to type and how much ("rainbow trout, one meal for 2" for example) and date them with an indelible marker and they are fine for YEARS in the freezer. I also make up lasagnas etc this way and meat loafs etc. It's really a wonderful way to take food out of your freezer and have it as fresh tasting as the day you put it in. I realize I'm sounding awfully enthusiastic, I don't sell this product or have a connection to it other than as a customer but when I find something I really like I like to spread the word.

I'm just the opposite, actually. I really like meat and fruit together. It all began with the old Chicken and Apricot of how-many-years-ago! The combination still works well. Of course, pork with apple sauce has always been a winning combination, but you can use pears, rhubarb, peaches, raspberries or even passionfruit with equal success. I am reminded of my first husband, who was shocked and stunned the first time I served him a hot meat with salad on the side. Hot and cold together? NEVER! According to him. He died a tragic death soon after his 25th birthday, so he wasn't around to be subjected to my later culinary explorations. (I wonder what he'd have said if I'd served him flowers??) I guess, as with all things, it's what you're used to - but the meat/fruit thing really broadens your horizons in such a delicious way! Pork Chops with Rhubarb 500g rhubarb, cut into chunks 4 tablespoons butter 4 large pork chops 2 tablespoons flour salt and pepper 1 tablespoon honey pinch cinnamon 1 tablespoon chopped parsley Boil the rhubarb for 5 minutes, drain. Melt the butter in a frypan. Dip chops in the flour, seasoned with salt and pepper, and fry gently in the butter until cooked through, turning once. Transfer to a serving dish and keep warm. Add the rhubarb to meat juices in the pan, stir in the honey and cinnamon. Cook gently, stirring frequently until rhubarb is tender. Serve pork and rhubarb together, each chop garnished with a little chopped parsley. (According to the sweetness of the rhubarb and your own taste, sweeten the rhubarb with more honey, or use Angelica stems, or sharpen it with a little lemon juice.) Raspberry Chicken 4 boneless skinless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter 1/3 cup chopped onion 1/3 cup raspberry vinegar 1/3 cup cream 1 cup fresh raspberries fresh mint sprigs, for garnish Sprinkle chicken with salt and pepper. Fry 5 minutes on each side in melted butter. Remove chicken, add onion and saute until tender. Replace chicken, add vinegar and cook, covered, 5 minutes. Remove chicken; keep warm. Reduce heat to low, add cream and 3/4 cup of the berries; heat, stirring gently. Spoon sauce over chicken and top with remaining berries. Garnish with mint sprigs. Pork with Brandied Peaches 4 pork loin chops or steaks, excess fat removed flour, seasoned with salt and pepper 1 egg salt and pepper breadcrumbs oil for frying Secure chops in a round shape with toothpicks. Roll in flour, dip in beaten egg and coat with breadcrumbs. Heat oil and fry chops until golden brown, turning occasionally. Serve with Brandied Peaches. Brandied Peaches: 150g can peach halves 1/3 cup brandy 4cm cinnamon stick Place peach syrup in a saucepan with the cinnamon, bring to the boil and simmer gently for 5 minutes. Remove cinnamon, stir in brandy. Add peach halves and heat through gently. Veal With Orange 4 veal steaks, 1cm thick 1 tablespoon butter 1 tablespoon olive oil 2 large oranges 2 tablespoons dry sherry salt and pepper Heat butter and oil and brown veal quickly on each side. Cook for a few minutes, then flame with heated sherry. When flames die down, place steaks on a warm dish. Add the juice of one orange to the pan, boil to reduce a little, season with salt and pepper. Peel and slice remaining orange and add to the dish. Heat through. Serve steaks garnished with orange slices and with sauce poured over. Mango Chicken (1) 1.5kg chicken pieces 1/3 cup oil 1/4 cup soy sauce 2 cloves garlic, crushed salt and pepper 1 cup mango slices Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes. Heavenly Meatballs 250g chuck or blade steak 1 cup canned, drained pineapple pieces 1 large onion, 3/4 cup syrup from pineapple salt and pepper to taste 1 egg 1 dessertspoon cornflour 1/2 cup sugar 1/2 cup vinegar 1 tablespoon sherry 1 tablespoon soy sauce snipped shallot greens Mince the steak and onion together, add salt, sherry and lightly beaten egg, form into balls and coat lightly with cornflour. Fry in deep, hot oil until browned. Pour off oil, add pineapple syrup and simmer for 3 minutes. Stir in pineapple pieces. Mix together cornflour, soy sauce, vinegar, sugar and salt. Stir into pan and simmer, stirring for 2 minutes. Add shallots and simmer another minute. Serve with plain boiled rice.

My son, age 3 at the time of going vegan also loved meatballs but I make pecan meatballs and he LOVES them. He is six now and they are still his favorite. We juice and make all our stuff from scratch so because most people don't have the time to do it, I'll modify my recipe for the best all round regular ole grocery items. 1/2 cup pecans 1 cup cracker crumbs heavy doses of sage, onion powder and garlic powder egg replacer, like egg beaters or something 1 large can V-8 juice Mix your pecans, crumbs and seasonings. Add enough egg replacer to make your mixture clear the sides of the bowl. Add a little V-8 juice to the mixture and then roll into balls. Put in a baking dish sprayed with cooking spray and then pour the rest of the V-8 over the meatballs. Bake at 350° for about 35 minutes or until browned and the V-8 thicker but still on the wet side (don't want to turn it into tomato paste! I've done that - YUK!!).