Brown vs. Blond

With all the hoopla over Marissa Mayer's appointment as CEO of Yahoo a month ago, there have been countless commentaries about whether a pregnant woman should have been appointed to head a large corporation.  Again,  the "Mommy wars" reared it's ugly head again in the media, pitting working moms against stay at home ones...some question her parental responsibilities by abandoning her duties to go back to work, while others tout her as a work place role model.

Honestly, this comparison is just as absurd as the "who has more fun: blond or brunettes" comparison. It's really about appearances...what women portray out the outside, not what they truly are.

A recent study, written in Marketing Magazine, debunks all the media hype about one against the other, saying both working and stay-at-home Moms are not as different as you would think. It states that we all want whatever it takes for our children to succeed.

And I agree...and take it one step further.  I think there are more similarities than differences with all these women.  There is still guilt ("I wish I could spend more with the kids" vs. "I wish I could have more personal time").  We all do dishes after dinner, whether we made it from scratch or ordered in.  We all do laundry, whether it is work clothes or clothes covered in sand.  There will always be resentment, whether a woman resents choosing between her work load and her family, or resentment towards the general lack of respect for women who "only bake all day" as a stay at home Mom.

I think once and for all, we all should agree that we make our choices in the best interest of our own families. Period. What methodology works for one is different than the other and we ALL want nothing more than the best for our children and make choices that brings out the best of ourselves, whether it is earning an income or volunteering at the kids school, in order for our families to succeed. 

I wish there were more articles like the above one, highlighting the similarities between all these women, instead of differences.  Then maybe there will be less barriers, we can learn and work together to pool our resources...and take the best of both worlds.

Marble Brownies

(created by merging two recipes...

Blondies from How to Cook Everything, 
and using the cocoa from a marble cake technique).

Ingredients

• 8x8 inch baking pan
• 1/2 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp. vanilla or 1/2 tsp. almond extract
• 2 tbsp. water
• 1 cup of all purpose flour
• 1 cup of  chocolate chips (or nuts).
• 1 tbsp. cocoa.

Directions

• Preheat your oven to 350 degrees F.
• Grease the bottom and sides of a baking pan.
• Place the butter in a microwave-safe container and heat for 30 to 45 seconds on medium-high heat or until melted.
• Combine with brown sugar, egg, vanilla and water in a large mixing bowl. 
• Add flour until just mixed.
• Remove approximately 1/2 cup of batter into a separate bowl, and add cocoa and mix completely. Set aside.
• Mix chocolate chips into the vanilla batter
• Gently fold in the cocoa batter, until the batter resembles marble.
• Transfer to a greased baking pan, and press the batter into the pan firmly.
• Bake for approximately minutes, or until a dry crust forms over the top of the brownies.
• Remove the pan from the oven and allow the brownies to cool completely. Place it on a cooling rack, if desired, to speed cooling.
• Cut the brownies into 2- or 3-inch bars

Serve....and share.

a crabby app

Last week, I wrote about a really cool iPhone app...today's app is a little different...less "digital".  It harkens back to a past vacation we had in Prince Edward Island...a place where we unplugged, where the seafood was plentiful and the sun, sand and smiles were even more abundant.

Every summer we head to the cottage and enjoy the beaches in and around the area.  When we asked the kids which beach they'd like to go this summer, the little one piped up "PEI"!!!


There was something very special about that vacation.  Maybe it was the various beaches (white sand like the Caribbean on the northern part of the island, red sand with seafood right on the beach on the southern part).


I think what made it special was the lack of commercialism.  There were no fancy hot dog stands.  No beach towel/jewelry/sunglass stands on or near the beach.  There was just water...and whatever the sea had to offer.   Souvenirs came from nature, not a store.

It brought us back to our primal instincts...to catch our own food. Unfortunately for some rural communities, the generational tradition of catching their own food has been replaced with the dependancy of foods being shipped to them instead.   And as the world gets more populated, the supply and demand will just drive the costs of food to almost unreachable costs. (here's an article on the prices of food up in Nunavut)

Now while I'm not suggesting that we now start hunting for our food...I think it's important to understand and respect where it came from, and take baby steps towards growing our own garden, maybe even learning how to fish, and enjoy real food made from real ingredients. I was very proud to hear my husband mention after a trip to the grocery store, that our son was reading all the labels and checked if the food "was organic or not".   

Good manners, the understanding of food and how to cook it, and an open mind about trying new things is an important lifelong skill. I hope I'm creating the stepping stones to future health and wellness.

Baked Crab Cakes

(a combination of Ellie Krieger, Paula Deen and Kikkoman's recipes)

Ingredients

• 1 egg, lightly beaten
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 shallot, chopped
• 1/2 cup finely chopped red bell pepper
• 1 pound of lump crab, picked over for cartilage (or 2 cans of 120g crab meat and 1 can 213 g of salmon, cartilage and bones removed, if fresh crab is unavailable.)
• 3/4 cup dry bread crumbs 
• 1/4 cup of panko crumbs (or an extra 1/4 cup of bread crumbs)
• 1/4 cup mayonaise
• 1/4 teaspoon salt
• Freshly ground black pepper

Directions

• Preheat the oven to 400 degrees F. Coat a baking sheet with parchment paper.
• In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice. 
• Stir in the bell pepper and shallot. 
• Gently fold in the crab, 3/4 cup of the bread crumbs and salt and pepper to taste. 
• Spoon approximately 1/4 cups of crab mixture onto the baking sheet, making approximately 12 mounds/patties.
• Press the mounds down with a fork, about 1-inch high.
• Top each with approximately 1 tsp. of panko crumbs.
• Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Serve with mixed greens (with goat cheese, raspberries and poppy seed dressing).  


Enjoy.

slowing down time

Every once in a while, I discover something that inspires or triggers creativity...something that brings out the inner "Spielberg" or "Martha" in me.

Last year it was iMovie.  After creating a little video for my husband's birthday, I found that I love stringing together pictures and video set to music, bringing out the former film director/producer in me.

I remember during film school, we had to edit by carefully cutting each film strip to create a scene.  Stringing images together with the sound strip (which in itself, was an arduous task as you would have to lip read to ensure that everything was in sync).  iMovie has changed that (for me anyhow), and assembling videos takes 1/3 of the time.

Well, this summer I discovered a new iphone app that has stirred that fun creative side in me again.  It's a really easy app called SloPro. Consider it as a special effects app.  After taking video (it's best to use it for action type footage), you can manipulate it to slow down key highlights of the scene...essentially it's a slow motion app.

We started to test this app with a simple action like jumping in the backyard.  

Then the kids had a great idea of doing it at the pool, using the slow motion effect on their cannonball dives in mid-air and immersing into the water.  

Here's TheB's dive...

And here's TheG's dive...

What I loved about this was the twinkle in the eye of the kids when I showed them this.  And the kicker...it only took about 5 minutes to do each of these videos!  Oh the possibilities..."We can do this in the winter when we ski/snowboard!  We can 'slow mo' some bike tricks when we're on the trails!  We can film Grandma and Grandpa blowing out candles at their birthday!"  

I think we should film their Dad golfing...and help him analyze his swing ;)

Anyway, 16 videos and 2 days later...we're were still playing and tinkering with this new app (free on iTunes...you can pay for the pro version which gives you more flexibility in terms of posting the video).  

Loads of fun...and a great way to slow down time.

red sky at night

What is the secret to a long and successful marriage?

For my in-laws 50th anniversary, my husband was the Master of Ceremonies for their anniversary dinner, and spoke of what made his parents marriage last for so long.  While he was working on his speech, it made me do some thinking about what the real secret is.  

As I was watching my in laws greet their guests, everything so carefully orchestrated and in its place, I noticed that there was this kind of dance between them.  It was almost like they've done this routine a million times before.  Each knew which step they were supposed to take, trusted their partner with their laid out plans, and for the most part, they stuck with them.  If their plans for some reason deviates, they've prepared enough to be flexible and adapt (well, one of them at least), so they have a "new plan" in place.

Being raised in the country, both of them learned to understand natures' cues...nature's way of telling you the plans for the day, as dictated by the weather.  I've heard many sayings from them..."April showers bring May flowers". "Rain before seven, sun by eleven". "Red sky at night, sailor's delight, but red sky in the morning, sailor's warning".

I think that's how they've lived in their marriage...letting nature take its course, really listening and observing not just to each other, but to what's around them and always preparing themselves for storms or bumper crops...always prepared.  There was always a routine.  They always paid their bills on time.  Meals were had at set times throughout the day.  Bedtime remained relatively the same every night.  And nothing was taken for granted. 


Although I like to throw caution in the wind occasionally, and try something new and exciting, there is something to be said about routine.  Something comforting...like a favourite family recipe, there are no surprises...just the trust of knowing exactly what kind of warmth and comfort that will greet you when you savour your first bite.


The same thing, I guess, can be said about marriage.  That although there will be storms, bumper crops (of either children or wealth), or deviations on the journey, sometimes routine is comforting.  Knowing that no matter what battles there are out in the real world, when you come home, you know the warmth waiting for you.

One night before the anniversary dinner, the sky was as red as can be.  And there was no question, what kind of day was planned for us the next day.  We knew it would be sunny and bright...and filled with delight.  


And it was.

Our  Family Favourite 

Chocolate Chip Banana Bread

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup vegetable oil
• 3/4 cup organic cane sugar 
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1 cup chocolate chips

Directions

• Preheat the oven to 350°F (175°C). 
• Mash bananas.
• Add oil, egg and vanilla.  Stir.
• Add sugar, baking soda and salt, until mixed.
• Add the flour and mix well.
• Fold in chocolate chips until evenly distributed.
• Pour mixture into a greased 4x8 inch loaf pan. 
• Bake for 1 to 1 1/4 hour. 
• Let cool on rack.

Slice, serve and enjoy.  

northern dreams

It's that time of year again...where we start heading north to enjoy nature...camping trips and visits to the in-laws cottage. 

It's also that time when I start renovating and designing...in my head at least.  I begin looking at available real estate listings of waterfront properties (very few and far between in our price range), and start decorating. My imagination usually runs wild... "If I just paint that white, or add a bunkie there..." as I fantasize of the kids playing in the water, and sun and sand inspired parties with family and friends.

The most fun part of dreaming about recreational homes, is looking at ones that are out there right now and imagining how to personalize it.  Something that represents a sophisticated point in time where you can enjoy nature and life.  A place where you can enjoy the elements of all seasons...water and snow.  I see so many designs that speak to me...appealing to my classic and sophisticated aesthetic, but comfortable and "rugged" enough to take all the skis, boots, dirt bikes, canoes and equipment that is required in a recreational home.

I stumbled upon this beautiful place.  It has a mini golf course for putting practice (for the avid golfers in the house). It also has a fresh beach feel to it...a place where you can imagine leaving flip flops and beach towels by the door. Enjoying the sand.

The wide planked floors are solid, strong, beautiful against the stone beams, and the beamed ceilings.

In the kitchen, you can see an island where you can casually entertain...the bar stools remind me of an old english pub where friends meet and everyone knows your name.  

Just beside the kitchen, you can see the dining room...a little beach inspired, with a clean aesthetic and sophisticated elements for more formal occasions.  But the rustic table suggests that formal entertaining doesn't necessarily mean stuffy...guests can be refined and sophisticated while still feeling comfortable in sandals.

Antiqued wood, seagrass elements and colour schemes suggest warmth...a place for active winter guests.

 And beautiful bright, light filled rooms with views of the water and summer breezes.

The interior designer/architect firm, Jauregui Architects designed this beautiful place.  They've appropriately called this place "Hill Country Modern".  It's a little country.  A little modern.  

It's really...simply beautiful.

{ Photo source for all pictures (except the 1st picture of the water dock):  Jauregui Architects}

strength and independence

Today is a day I'm thinking of a friend who's son is moving to another country to live with his father.  It's a heartbreaking situation, and she is working towards keeping it together for her young daughter who is still living with her.

There are other sad stories I've heard lately...just this past weekend, a teenaged girl was killed in a car accident as she and her group of friends were on their way home from their weekend getaway...a post-graduation celebration.

And a good friend of my in-laws was just diagnosed with colon cancer.  

I think of how quickly life can turn in a different direction in an instant, and how small we humans really are in the grande scheme of things.  Today, there will be an announcement of the "God particle", which is thought to have answers to understanding mass and order to the universe.

Although that is an amazing scientific discovery, I think this week, all three families above will be seeking different answers.  All three situations above are vastly different, but there is an underlying notion that the loved ones left behind are trying to seeking answers of strength.  That they are now wondering what independence will entail.  How to fight to keep your loved ones with you, or cope with worry or sadness when they are no longer there.

So, it is fitting that this week, with Canada Day on July 1 and Independence Day (in the US) on July 4, that we think of all those who are struggling with independence.  Those who seek jobs so their family can be financially independent.  Those who seek medical solutions so they can be physically independent.  Or those who just need support...to help them find strength and spiritual independence.

There is light at the end of the tunnel...and I hope they find the path to peace and happiness.

bitter sweet

Twice a year, I get that bitter sweet feeling.  I usually get this feeling at the beginning of summer...and at the end of it.


When I wrote this, I was sitting by an open window…and feel the cool breeze of the early dusk begin.  There is a distinctive smell and sound.  The street is fairly silent…a few pleading bursts from children asking to stay up just a little bit longer, as they reluctantly head to bed before the last day of school.


The temperature in the air is cool with a warm undertone which is relatively the same temperature at both bookends of the summer.  Cooled evenings as a reprieve from a long hot day. It’s also that feeling of calm (before the storm?)

Both the beginning and end of summer marks an unusually reflective time for me.  At the beginning of the summer, I usually reflect on the past school year, and wish it would stay the same for just a little longer.  Especially if the kids had a good year…and both of them did!  Amazing friends to play with, wonderful doting teachers and a good mix of academic and social accomplishments.  I don’t want things to change, and deep down, I want to keep things status quo.  


Maybe this marks another stepping stone towards become adults.  This is the bitter sweet end of the school year for me.  As much as I look forward to the lazy days eating ice cream and enjoying the laughter and bliss with my children, part of me doesn't want to rock the boat, as they thrive in their routine.  Will they like their teacher next year?  Will their friends be in the same class?  Will they feel the same sense of accomplishment or would they be frustrated with the ever so increasing difficulty of the academic requirements as they go up one more grade?

At the end of summer, I usually reflect on times spent as a family.  Did we make it to that park?  Did we set out to see everything that summer has to offer?  Did they enjoy their time with me?  Did we waste the summer away, or did we make the summer memorable?  Did they learn anything...not in an academic way, but in a more important way...did they learn any new life lessons?


I guess I will have to brave forward and find out...that's what parenting is all about... learning to navigate the bitter and the sweet, and to find a happy balance between both.

Sweet Tarts
(adapted from Anna Olson's Raisin Butter Tarts)

I love the mix of the tartness of the raisins, the sweetness of the sugar filling and the buttery pastry.  A wonderful balance of textures and flavours...this is apparently Anna Olson's (celebrity pastry chef) signature dish.

Ingredients:

Pastry:

• 21⁄3 cup (575 mL) all-purpose flour
• 4 tsp (20mL) organic sugar
• 1 tsp (5mL) salt
• 1/2 cup (125mL) unsalted butter (Anna Olson used 1 cup of butter, but I like to add vegetable shortening to make the crust more flaky in texture).
• 1/2 cup of vegetable shortening
• 2 Tbsp (30mL) cold water
• (The original recipe calls for 1 egg...I omitted the egg and didn't find a major difference).

Filling:

• 3⁄4 cup (175 mL) dark brown sugar, packed
• 3⁄4 cup (175 mL) corn syrup
• 1⁄2 cup (125 mL) unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp (5mL) white vinegar
• 1 tsp (5 mL) vanilla extract
• 1⁄2 cup (125 mL) organic Thompson raisins

Directions:

• Combine flour, sugar and salt. 
• Cut butter and shortening into small pieces and add to flour, mixing until dough is a rough, crumbly texture. 
• Slowly add water, mixing until dough comes together. 
• Shape dough into 2 logs, wrap in plastic and chill for at least one hour.
• Preheat oven to 400 °F (200 °C) and lightly grease a 12-cup muffin tin. 
• Lightly dust a work surface with flour and unwrap pastry logs. 
• Slice each log into six pieces. 
• Roll each piece to about 1⁄4 inch thickness and line each muffin cup (I use either a fork or my fingers to create a ruffled pastry edge).
• Chill lined muffin tin while preparing filling.
• Whisk sugar, corn syrup and butter in a bowl by hand until combined. 
• Whisk in eggs, then vinegar and vanilla. 
• Sprinkle a few raisins in the bottom of each muffin cup and pour filling over the raisins. 
• Bake tarts for 5 minutes, then reduce oven to 375 °F (180 °C) and continue baking until butter tart filling starts to done, about 20 more minutes. 
• Cool tarts in the tin and chill before removing, but serve and store at room temperature.

Serves 12.


Enjoy.

dole it out

It's funny how sometimes when you witness something, how a flood of emotions are triggered, bringing back a moment of time in the past.  


Yesterday I saw a video of an elderly woman, a school bus monitor, being bullied (outright, harassed!) by elementary school children.  Yes, elementary school (12 and 13 year olds, not high school).  I'm not sure if I am more naively shocked at the language that these children used or the fact that they could be so brazenly cruel to an elderly person. (the video is here...warning, it is quite disturbing) 


This video brought me back to a time when I was in elementary school, when I was taunted  because of my ethnicity.  I remember one incident that haunts me, still today, when a boy who was a couple of years older than me decided to use my head as a punching bag, when I sat in front of him on the school bus. 


I can't help but wonder how one childhood moment can shape (or scar) the way I feel about certain things with my children today.  Although my children do not take the school bus (for logistical reasons), I think deep down inside I was secretly glad that they were out of the boundaries for school busing.  I always imagined that what happened to me would happen to them.  


Conversely, I try to ensure that my own children are conscientious of other children in their classroom, ensuring that they are sensitive to the differences of others, and to respect those differences.  I try to model respectful behaviour, and never ever tolerate spiteful and cruel behaviour.  


I don't know if children in today's society are really taught that.  With the feeling of entitlement, along with the technological abilities to humiliate someone at such a broad scale, I think now more than ever, as parents we need to really teach the youth of today that you treat others how you want to be treated, whether it's online, or in person. That those actions can haunt you or someone else for the rest of their lives (and haunt you years later if it's on the internet). 


I'm still trying to navigate the "right" way to teach my children about society and relationships with others...I sometimes find myself trying to figure that out myself!  However, one thing for sure, I will make sure they learn that if you spew garbage, that you will get garbage in return.   If you behave respectfully and honourably, you will be treated that same way.  If you're going to dole it out, you better accept the same in return.


Hopefully, with the heat in these first few days of summer, I hope this season, the only thing I have to worry about them doling out, is a cold treat like this.   

Pineapple Dole Whip

(adapted from Group Recipes)

This turned out more like a cross between ice cream and sorbet.  The taste was very similar to the original Pineapple Dole Whip (at Disney) but the texture was a little more icy.  An ice cream maker would definitely make this more creamy.

Ingredients

• 4 cups of finely chopped pineapple and 2 tbsp. of pineapple juice (or two 20oz cans of DOLE crushed pineapple) 
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1 tsp. vanilla extract
• 1/3 cup organic sugar (powdered/icing sugar would do well too).
• 1 1/2 cups heavy whipping cream, whipped

Directions:

• Dice fresh or drain canned pineapple: reserve 2 tbsp. juice. Set aside.
• Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender (or use an immersion blender), and blend until smooth.
• Pour into two 1-quart freezer zipped bags. 
• Store bags flat in freezer. 
• Freeze 1 1/2 hours or until slushy.
• Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
• Return into the ziplock bag and place in the freezer until completely frozen, about 1 hour.
• Cut one corner of the ziplock bag, and "pipe" the frozen treat into bowls, for that "swirl" effect.

Serve

happy father's day

It's funny how sometimes certain "Hallmark holidays" can bring the craziness out of people.  Rushing around to get gifts, cards and organizing to get together to celebrate a "holiday".

I'd like to think of Father's day as something more than celebrating the role of being a father.  Everyone's definition of a father's role is different, although strangely enough, all the father's day cards have things like golf, sports, bbq's and sailboats (how many men sail?) that are supposed to represent what being a father is really like.

{source}

For my husband, I'd like to see a card that takes us back to the feeling of when we first found out we were going to be parents.  The anticipation.  The unknown.  The strangely existential feeling that we're never going to be alone anymore....whether the kids are in the house, or in our heart when they "fly the coup".  The sheer joy.

The life altering moment when our children first arrived...part adrenlinen, part euphoria...that complete feeling of exhaustion, but at the same time, the feeling of not wanting to go to sleep.  To capture every moment.  To reassure that everything is and will be, alright.  To hold on to our children tight, forever.

I know those sentiments are often found in Mother's Day cards...I know though, that a lot of Dad's feel the same way too.  I've often used photographs instead of cards (or gift card holders as shown here), to evoke those emotions.  So, to my husband, this is a kiss from one of our kids....

...and to all the Dads out there, this Sunday have a...

Happy Father's Day!

exercising my options

In New York, Mayor Bloomberg is currently trying to pass a by-law that prohibits the sale of sugary drinks (like pop, sports drinks, sweetened tea or coffee) in large cups or containers (more than 16 fluid ounces).  Public health officials applaud his move as a step towards fighting obesity, while the general public appears conflicted with allowing the government to choose what they are allowed to consume.


I'm not sure if banning sugary drinks is a solution to obesity.  I often think, especially in our economic state, that our decisions are greatly influenced with price and greed.  When someone purchases a 32 ounce soda, I question whether they were truly motivated by how thirsty they were, or if their purchase was more motivated with the logic "Look at how much you can get for so little!"


It's really about moderation.  And it's difficult to practise moderation when your choices are so limited and the cheap prices are so tempting.  At the movie concession stand, why is a 32 ounce soda cheaper than a bottle of water? Why are there a dozen variations of candy and fried foods, but only one or two options of healthy choices , if any.

Wouldn't it be nice to have, now and then, an alternative?  When we go to the movies, I often try to sneak in healthier snack options, like oatmeal raisin cookies or banana bread (shh...don't tell!).   When I bake my own snacks, I have the ability to choose the amount of sugar and salt that goes into my food, and can add healthier ingredients.  I think the biggest problem, especially when you go to a venue like the movies, is that there are so many options for junk food, but such little, pricier options for healthy foods, and sometimes we can forget that although it may appear cheaper to pay for the oversized soft drink now, in the long run, what price do you really pay (with your body) when you drink a 32 ounce soft drink?


Maybe instead of a ban on sugary foods and drinks, how about regulating the price of healthy ones?  Lowering the price of healthy, organic foods, while implementing a health and education tax on items with artificial ingredients (MSG, nitrates, dyes), or contain an excess of 2% of the daily intake of salt and sugar, so food producers don't find it economical to mass produce inferior quality foods.   Maybe that health tax would pay for the damage you put into your body every time you eat nitrate-filled, cancer inducing foods, and the education tax could go towards educating proper nutrition in schools.  And the freedom of choice is still intact...you still want it,  you can pay for it.  


Healthy food should be more affordable and accessible.  Think of it...what would happen if there was a price reversal at the movie concession stand? Charge $1 for a 16 oz bottle of water and $3.99 for a 32 ounce soda.   I wonder what people will order then?  Until that happens, I think I will continue to sneak in some healthier options, like these oatmeal raisin cookies.

Chewy Oatmeal Raisin Cookies
(makes approx. 24 cookies)

INGREDIENTS:

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

DIRECTIONS:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake.
• Cool for 2 minutes and store in airtight container.

Enjoy.