Roller Coasters make my belly hurt . . .

Fairb is always conveniently absent when Lagoon day rolls around. Which means I am the one who gets to ride all the rides with the kids. Although I myself hate roller coasters because they remind me of what its like to be pregnant, I force my children to ride them. People are stare at me as I block my children from escaping out of the line. I hold Porter and Alta's arms tight as they beg me to not make them. I bribe them with diamonds and gold, and they still cry. Why do I torture my children, why do you ask? First, I know they are going to love it and be so proud of themselves for doing it. As I took Alta on the ride "Wicked" I thought she was literally going to pass out, when it was over I thought for sure she would flip out on me and never forgive me. As the ride stopped I looked over wincing, once she was finally able to breath she said, "that was so awesome! let's do it again!" Phew!

Second, in a safe environment, I want them to get familiar with doing something even when it is scary. You really can't be successful at anything if you don't push forward even when you are nervous. Pushing through fear is a good thing for kids to practice, because its hard to learn as an adult.

Third, I want them to trust that when mom says something is safe, its safe. Maybe they will start trusting the climbing rope. I am still trying to convince Alta that the scariest thing she can do is drive down the freeway without a seatbelt.

I would rather ride roller coasters than be pregnant because the nausea is temporary and there is no baby to sleep in my bed until he is 5. So now that I feel better, lets eat some pasta shall we? (talk about a lame segway)

Chicken Artichoke Pasta

2 boneless skinless chicken breasts cut into cubes

3 artichoke hearts, quartered (or you can use a can of artichokes)

1 small onion diced

1 garlic clove minced

1 small can diced tomatoes

splash of white wine

salt and pepper

any italian cheese you fancy

box of penne pasta cooked according to instructions

Give a hot saute pan a splash of olive oil and brown the chicken pieces, season with salt and pepper. Remove the chicken and add the onion, garlic and artichokes (if using canned hold off on the artichokes) season with salt and pepper. Cook till onion are translucent. Give the pan a splash of white wine to release the bits on the bottom of the pan. Return the chicken to the pan and add the tomatoes (now you would add the canned artichokes). Cover and simmer till artichokes are tender and the chicken is tender. Add the penne to the saute pan and combine to coat. Top with some cheese.