I am sure it won’t be the last time

But the first time kinda rips your heart out.

Tommy and I got into a pretty heated argument this morning. You see, something happened when he turned 8. It was like he transformed into a teenager.  Rolling his eyes, loud sighs when I ask him to do something or even worse, giving me major lip and displaying a total and complete lack of respect for me in front of his brothers and sister. We decided about 1 week into his 8th year that we would not deal with that sort of behavior and we have instituted a sort of zero tolerance attitude towards it.  If he is being respectful, speaking in a proper tone and not gesturing aggressively we will hear him out, even if we don’t agree.  BUT,  if we get a ration of attitude, aggression and tone it’s up to his room or a long stint in time out.

So, this morning after I caught him picking on his little bother I confronted him by simply asking him what had happened. He flew off the handle, started shouting and yelling at me.  I told him he could either go to his room until he calmed down or sit in time out until he’d calmed down.  That really upset him more because he shouted and got louder.  He said he didn’t want to be a part of this family anymore, wished that he was not my son and that he wanted to be a part of a different family…of course my response to this was to ask him if he really meant what he said and to think about it…before I could finish he screamed at me. So I very simply said, If you don’t want to  be a part of this family anymore, there’s the door, take with you what is yours only.

He disappeared upstairs for over an hour, so I figured he’d calmed down when Lucas shouted to me MOM! TOMMY’S LEAVING! I ran to the door and watched my little 8 year old, barefoot, un-brushed hair, and a bag that didn’t even zip up, walking out my door and said to him: “Tommy, where are you going?” He turned back at me and smiled, shrugged his shoulders and said “I don’t know”.

He ran back to me, we hugged I told him how much we all love him and how we’d never be the same with out him… and besides how far did he think he was going to get with no shoes and a bag full of jeans.

I found him on the computer later today writing:

tommy’s paper to mom

today i was about to run away from home but my mom said where are you going and i answered i don’t know and my mom said come in we all love you very much and i said okay i’ll stay.

I’m sure it won’t be this last time this happens with any of the kids. but I am sure glad we could laugh about it later.  I inspected the bag he had packed.  Only underwear and jeans, no socks, no toothbrush, NO SHOES, no PJ’s. What in the world was that boy thinking!

Mom - November 13, 2010 - 10:47 pm

Wow! I’ve been concerned about what’s up with Tommy for about 4 months now. Seems like he hates me now. Too soon for this stuff to be happening. Yep, it does hurt.

Spicy Peanut Thai Wraps

Packing lunch for Legoland today (finally get to use the passes from summer again), I decided to make wraps because I refuse to pay for overpriced amusement park food! I was first introduced to wraps about 15 years ago my friends mother. They were Persian and she made them on Lavash, a soft flatbread.  That is still my favorite way to prepare them, but with not a lot of time this Tortillas work just fine, too.  Which is how I made them this morning.

What Goes Into it?


  • 1 Package Lavash or 4 Tortillas
  • Cream Cheese
  • Leftover Thai Chicken Satay (or Rotisserie Chicken, shredded)
  • 1 Bunch Cilantro
  • Green onions, thinly sliced
  • Grated carrot
  • 6-10 grape tomatoes
  • Lettuce
  • 1/2 Cucumber, peeled, seeded and thinly sliced
  • Leftover Peanut dipping sauce (or a spicy Thai Peanut dressing they have a great one at Trader Joes)

How Do I Make It?

Spread the cream cheese onto bread layer with a healthy amount of chicken, carrot, cucumber, cilantro, green onion, lettuce and drizzle with ample sauce or dressing. Wrap and serve.

Time Saver Carne Asada Burritos

Whenever we have Tacos for dinner and since it’s a pretty big meal (time wise) to prepare (tacos, rice, beans, cilantro, onions, limes, salsa verde) I always make a bit extra so that I can have a few burritos on hand for quick and easy dinners and lunches.  Since Ruben is left to fend for himself a few nights out of the week, this helps out a lot.  They also freeze nicely.

About 1-2 days after our meal I chop up all the remaining meat and heat up some large flour tortillas and break out all the fixings and stuff away.  You can do different types for the picky eaters, or just do them all the same, like I do.  Roll them in foil, put in a ziploc and that’s it!

Tenderloin Thai Salad

I found this recipe about 2 years ago in Cooking Light sand we just fell in love with it! It’s great because I can make it totally veggie for me by leaving the meat off.   I have modified it a little to our liking.

What Goes Into it?


  • 1 1/2  cups  loosely packed fresh cilantro leaves
  • 1/4  cup  fresh lime juice (about 3-4 limes)
  • 2  tablespoons  low-sodium soy sauce
  • 1 1/2  tablespoons  Thai fish sauce
  • 1  tablespoon  honey
  • 2  teaspoons  grated orange rind
  • 2  garlic cloves, peeled
  • 1/2  small serrano chile (or jalapeño if you can’t find the serrano)
  • 2  teaspoons  olive oil
  • 4  (4-ounce) beef tenderloin steaks, trimmed (filet) Flank also works but tenderloin is Ruben’s favorite.
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  salt
  • 2  cups  shredded Napa cabbage
  • 1  cup seeded, peeled cucumber thinly sliced
  • 5-6 thinly sliced green onions
  • 4  tablespoons  chopped fresh basil
  • 1  (12-ounce) package broccoli coleslaw (don’t buy the kind with the actual florets, just the shredded type)
  • 1  (15-ounce) can mandarin oranges in light syrup, drained

How Do I Make It?

Combine first 8 ingredients in a food processor starting out with 1/4 of the serrano then adding it to taste, process until smooth.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss and throw in fridge until steak is done. **Sometimes I reserve a small amount of cilantro mixture to dip steak in, or to drizzle over the steak.  Especially if I use the Flank instead of Tenderloin.

Heat oil in a large skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. We like rare.  Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Toss salad mixture again and arrange 2 cups on each of 4 plates; top each serving with 3 ounces beef.

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