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  1. #1
    Shy
    Join Date
    Jul 2011
    Posts
    22
    Thanked
    5 Times in 4 Posts
    oh geez..I am short changing myself..I only took one week vacation in August and it was NO vacation..had hubbys relatives here and I had to do all the cooking. I needed a rest after they left! My husband gets 4 or 5 weeks vacation, but he usually is working around the house on projects. I need a vacation!!!!

  2. #2
    Starting to feel at home...
    Join Date
    Sep 2011
    Location
    Calgary
    Posts
    65
    Thanked
    4 Times in 3 Posts
    I think your vacation time is up to you I'm always closed one week at Christmas(paid) and then one week in the summer(paid) plus six flex day for sickness or whatever. This next summer I'm thinking of adding a week unpaid so I get two in the summer. Can I ask what types of veggies and how you serve them? I have found that just offering a variety will eventually get them to eat the veggies just keep trying, make them try a bite every day of each thing you serve.

  3. #3
    Shy
    Join Date
    Mar 2011
    Posts
    41
    Thanked
    1 Time in 1 Post
    I serve carrots celery broccoli cooked for the little ones and raw for the older ones with dip or cheese i even hide it in things and if it's not cut small enough they pick it out smart buggers LOL. Iv'e tried getting creative and making little men but they just behead the men and play with them.

  4. #4
    Starting to feel at home...
    Join Date
    Sep 2011
    Location
    Calgary
    Posts
    65
    Thanked
    4 Times in 3 Posts
    Could you try some different veggies, I do cucombers(uncooked), red peppers sliced, broccoli, I rarely serve cook veggies unless its in something. What about salad I do salads with lettuce, tomatoes,cucombers, red peppers and usually a vingeratte dressing this way the kids can kinda pick through and at least they will get some veggies. Maybe glazed carrots those are supper yummy. Do you ever do stirfrys those are a big hit here, rice with(hamburger or pork or chicken) fried with come kind of sauce onions, garlic, broccoli, carrots, celery, red peppers. I also serve smaller portions so that if they ask for more I tell them they have to finish what is on there plate.

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