“Green” Kids Toys

A few years ago, the Consumer Product Safety Improvement Act was passed in part to protect children from exposure to lead and phthalates in toys. By limiting lead, manufacturers had to find a new material to take its place. Unfortunately, instead of finding something safer, they switched to cadmium – another toxic metal. In advocacy speak – this is called “regrettable substitution.”  While regulators and health groups are now pressuring industry to reduce or eliminate their use of cadmium, what could be next?

Not too many of us have an unlimited budget to replace all of the plastic toys our children currently have in their closets. But what we do have is more information to use going forward to make better choices.

Here are a few ways we can make things a bit more simple:

1)    Look for toys make of natural material like woods without toxic paint or finishes. Look for an all natural cotton or wool toy.

2)    Simplify. Buying fewer toys is much better for the environment in the long run. ( and better on your wallet )

3)    Re-purpose. Can something you already have can be used as a toy? For example a cardboard box or  staineless steel bowls can give a child hours of fun.

4)    Read the labels. What is the toy made of? Where was it made? Get to know a toy before you buy it.

5)    Buy local. You can help a local business and also help reduce green house gas emissions by buying something local. Some countries have very lax toy regulations so be aware of where your toy comes from.

6)    Healthytoys.org is a website that can tell you where to find safer toys. Simply type in the toy and they can tell you what tests have be done on them and how safe they are.

7)    Also remember to not freak out over every plastic toy your child has. That is not the reason for this blog. It is all about having fun, being safe, and making better choices going forward.

Warm regards and love,
Erin

French Onion Soup Recipe

This is in homage of a dear friend of mine who loved French Onion Soup. Hope you enjoy!

Recipe courtesy of Epicurious:

yield: Makes 6 (light main course) servings

active time: 45 min

total time: 1 1/2 hr

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

Ingredients:

• 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2 Turkish bay leaves or 1 California
• 3/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 2 teaspoons all-purpose flour
• 3/4 cup dry white wine
• 4 cups reduced-sodium beef broth (32 fl oz)
• 1 1/2 cups water
• 1/2 teaspoon black pepper
• 6 (1/2-inch-thick) diagonal slices of baguette
• 1 (1/2-lb) piece Gruyère, Comte, or Emmental
• 2 tablespoons finely grated Parmigiano-Reggiano

• Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Preparation:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Warm regards and love -

Erin