the behavior contract

January 25, 2012 · 6 comments

Quite some time ago I wrote and ran a teen pregnancy series that touched on various aspects on topic, all written from my first-hand experience.  Within the Lives Less Broken post (the second in the series), I mentioned the behavior contract I created when my oldest child was starting high school.  I had a number of requests to write a separate post on that behavior contract and I fully intended to do so in a timely manner.  Oh, but the best laid plans…

Here we are, five months later and I am, finally, bringing that post to fruition.  So, without further ado, here is a scan of the original contract I wrote in 2007.

 

 

I fully intend to implement this same procedure when my next one starts high school this coming July.  There will be some revisions, of course.  For instance, not ALL social media sites are against the rules.  Also, I’ve done away with the poker chip reward.  It was too tedious a system to maintain.  In its place, I take the older girls to movies, lunch, or out shopping every so often, just the three of us.  In hindsight, I wish I hadn’t included that portion in the contract.  Not because I want to skimp on rewards, but because the behavior contract was meant to be a reference, not a dangling carrot.  It was meant to clearly and concisely state my expectations.  Any subsequent rewards are to be icing on the cake, not expected compensation.

I showed you mine; now tell me yours.  What bullet points would be added or omitted from your versions?

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Every year I make Jeff a different treat for his birthday.  This year, it was a Bundt cake.  A lemon-cranberry Bundt cake to be precise.  And a very well received one at that.  This was one of the rare treats that pleased every palate in the house.  The cake itself is very fresh and tart, while the (sugared) cranberry filling adds the perfect sweet balance.  Once it’s topped with a drizzle of lemon icing, well, let’s just say we have ourselves a winner.  I made the cake again this week as dessert for a birthday luncheon I hosted.  The bright side, of course, is that when you eat such a hefty lunch, the guests have little room for dessert.  My family was rather pleased that there was plenty of cake left over :)

Lemon Cranberry Bundt Cake

Ingredients:

For the cake:
3 1/4 sticks unsalted butter, cubed and at room temperature
3 cups sifted cake flour
1 12-oz. bag of cranberries
2 1/2 c. sugar
6 T. whole milk
4 large eggs, plus 2 egg yolks
2 t. vanilla extract
2 T. finely grated lemon zest
1 1/2 t. baking powder
1/2 t. salt

For the syrup and glaze:
1/4 c. sugar
1/2 c. plus 2 T. lemon juice
1 1/2 c. powdered sugar

Directions:

Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.

Heat the cranberries in a pot heat the cranberries until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.

Position a rack in the middle of the oven and preheat to 350°.

Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.

Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.

Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.

Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.

When ready to serve, whisk the confectioners’ sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.

*As a side-note, the original recipe calls for Meyer lemons, but for the life of me I couldn’t find them and I went with plain ol’ lemons instead.  I gather that my version is slightly less sweet than the Meyer one would be, but it hasn’t stopped us from licking up every last crumb.*

SOURCE: FOOD NETWORK MAGAZINE

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Most people I know have a certain number in the back of their minds–the age at which he or she becomes officially old.  For me, that particular birthday has already come and gone.  It occurred on October 21, 2007.  It was the day I turned twenty-ten.  At least, that’s the only way I could bring myself to say it then.  I’m more comfortable here in the land of thirties now.  But I do recall feeling as though I’d crossed a significant mile marker then.  The bright side of that, of course, is that future numbers don’t scare me because, well, I’m already old.  Ish.

Oh I kid.  Sort of.  I do realize that thirty isn’t old.  I do.  But for me, the number was daunting.  Because of the way my birthday falls I was always one of the youngest people in my class.  And, having given birth at sixteen, I was always practically guaranteed to be the youngest mom in any given group.  It’s just the way that I’d come identify myself: youthful.  The turning of that thirty-corner signified an end to that, at least in my mind.

Oh, if only I’d known.  It only gets better.

There are lists of things I wish I’d known then.  Lists of them.  Things that would have eased the months that led up to that October day.  Tidbits of wisdom that I probably wouldn’t have understood then, without the luxury of hindsight.

I’m choosing six today.  And even as I sit here considering them, a knowing smile reaches me.  These are but a few of the things I wish I’d known as I approached thirty:

6.  Wrinkles aren’t like a tax deadline.  Nor are they subcutaneous cougars waiting to pounce the second the clock strikes midnight.  They’re gradual.  Oh and pee ess, there are definitely worse things.  Perpetually-surprised Botox face, anyone?  See what I mean.

5. Not being the youngest one in any given group will feel all wrong at first.  The fit will be something like that new pair of flats that you have to wear around for a bit before they get comfortable.   But, just like the wrinkles, you’ll find comfort in your own skin.  You’ll discover a wisdom all your own and you’ll be able to connect with other moms on a whole new level.

4. Workouts get harder.  But there will be a shift somewhere–metabolism or something–and it means that you won’t be able to eat like you used to.  Regular exercise will be all the more important.  Though, admittedly, not any more enjoyable.

3. Gone are the days when you could hop up on the counter to reach the top cupboard shelf and then jump back down with ease.  In spite of the continued exercise, your body doesn’t cooperate like it used to.  Joints creak.  Feet ache.  Muscles protest.

2. Relationships evolve.  All of them–spiritual and earthly.  They strengthen and deepen with perspective.  It’s eye-opening and awkward and scary and full and beautiful all at once.

1. You’ll find an even more meaningful appreciation for all with which you’ve been blessed.

In a nutshell, you will find joy.  You will come to view the people and mistakes of your past through more experienced eyes and you will proceed accordingly.  You will forgive ever so slightly quicker and breathe easier.  Whereas once you thought you knew it all, you will realize that you’ll never stop learning.  There will be confidence rooted in that which matters as opposed to that which so quickly passes away.  So, too, will there be hardship.  Heartbreak.  Letdowns.  But all of it will be easier to accept because your faith has been strengthened through it all.  You will fully grasp that nothing is permanent.  You will appreciate today while planning for tomorrow.  You will savor more, dwell less.  And possibly, above all, you will face future birthdays not with gritted teeth and clenched fists, but with quiet anticipation and barely-concealed hope.

It’s a crazy-beautiful trip.  Enjoy the ride.

*Happy birthday, Stephanie!  Something tells me you will face this year every bit as gracefully as you’ve welcomed the ones that have come before it.  I hope that this post, as well as Dayna’s, will bring a smile to your day*

 

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when we go flying

January 17, 2012

We went around the table for bests and worsts.  Between mashed potato bites, our highs and lows and even a few in-betweens showed up for dinner.  Kennedy’s babysitting charge cried when she left–her best for sure.  That there was no school.  No early waking. The junior girls got together to make shirts for the spirit [...]

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SWAK

January 16, 2012

I know.  I know.  It’s only January.  So why, you ask, is there a Valentines-themed cookie bouquet adorning this blog post?  I’m glad you asked. After posting photos of the Halloween and Thanksgiving sugar cookies I made, I was asked if I’d consider filling an order for some Valentine cookies.  But being one of those [...]

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my downy fortress

January 9, 2012

The upright of morning finds me with a fault line just behind my eyes, the contour of which quakes with tremors ranging from faint to seismic.  Rest was elusive.  Left over in my foggy head are suspicions of the sneaky clock at my bedside: the games it plays when the lights go off.  My eyes [...]

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a different kind of tired

January 8, 2012

3612 Dayton Street.  A town nobody could pronounce in a state known for it’s peaches and boiled peanuts and confederate die-hards.  30815.  I lived in a house that backed up to a pine forest–trees bigger than I dared to dream. The three babies under my feet left me worn and weary with their squeaky but [...]

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