Broken
We got the dreaded phone call from the school yesterday.
There was an accident on the playground. They think Trailer Boy has broken his arm.
Ooookkaaaayyyyy.
We’re only an hour and a half away doing some jobs in a regional centre when the phone call comes through on Farmboys mobile.
There’s nothing like the feeling of helplessness when one of your “babies” needs you and you can’t get to them.
Thankfully, Granny (Farmboy’s mum) to the rescue.
We managed to get hold of her and she went to the hospital (one of the front office staff took him to the hospital).
I nearly fell apart when I talked to the little tike on the phone. Poor kid was being really brave but he really wanted his mum.
We hightailed it back toward our home town, getting progress reports along the way.
Definitely broken. Have to go to another regional town (an hour and a half from where we live in the OPPOSITE direction to where we were) to see an Orthopaedic Surgeon.
We picked him up from the hospital. Quick catch up with the nurses (doctor who saw him in town is long gone back to the surgery). Sign some paperwork. Find out what has happened so far. Pick up the x-ray and a letter for the surgeon. Swap vehicles (thankfully, our other car was in town). Make arrangements for the older 2 kids. Head off toward the hospital where the Orthopaedic Surgeon would see him. Make phone calls along the way to let others know what is going on and make arrangements for the things Farmboy was supposed to do at Footy training ready for Saturday (he’s a team manager).
The poor kid was in a lot of pain, in spite of the pain relief he’d already been given. I kept trying to distract him in the car. Was so glad Farmboy was with me to drive while I focused on him. Eventually he fell asleep and stayed that way until we got to the hospital.
By this time, I am exhausted and brain dead. Admissions are asking me questions and I’m hard pressed to come up with the answers.
Nurses start rushing around. Theatre is waiting for him so they want to get all the paperwork done as soon as possible. They were so good with him.
Poor kid is freaking out. He doesn’t understand what’s going on. Doesn’t understand what’s going to happen.
By the time he goes into theatre, we’ve seen at least 4 different nurses, 2 students and 2 doctors (the surgeon and the anaesthetist).
He tries so hard to be brave but it’s all a little bit freaky for a 6 year old, no matter how wonderful the staff are.
Mum gowns up and it takes his mind off it all while he laughs at how funny I look in the all the theatre garb.
The surgeon and nurse start teasing him about putting a pink cast on his arm.
He chooses black.
I thought he’d choose blue but no, he went for black this time.
Into theatre. Before he knows it there’s a needle in his arm. He starts to cry and I talk to him, trying to distract him from what they are doing to his arm. Distract him from the blood pouring out the needle site.
In what seems like seconds, he’s dropped off. I was shocked at how quickly it all happened.
Back to the waiting area where Farmboy is waiting.
We can see the theatre from where we wait. He’s out again pretty quickly. They only needed to reset the bone before putting it into plaster.
He goes into recovery and we wait. And wait.
40 minutes later they come out. He’s awake. We go in.
By this time of night, theatre is closing up for the day. Just 2 little boys in recovery but the other boy heads up to the children’s ward not long after we enter.
We talk to him. He’s amazed that it didn’t hurt. He’s still sleepy but quite chirpy all the same. He likes that his arm isn’t hurting now. The nurses give him a balloon. Tie it to his bed. He doesn’t like the monitor attached to his finger, keeping check on his pulse and oxygen saturation levels.
Staff call the children’s ward to say he’s ready to come up. They don’t know anything about him coming. Thankfully there is one bed left. They’re busy though so the theatre staff take him upstairs.
He’s hungry and thirsty. I’m guessing that’s a pretty good sign.
Only problem is, there’s no food. Apparently because they didn’t know he was coming, they don’t have anything for him.
At least that’s what the first nurse told me.
Fortunately, another nurse seems more on the ball and comes up with jelly and juice for him.
I grab some chips from the vending machine. Some for him and some for us. We haven’t eaten in over 6 hours ourselves.
Thankfully no nausea. The nurses don’t want him getting sick on the way home but it’s all good.
Two hours of observation and we can go.
Almost 9pm but we decide to make the drive home anyway.
Quick stop at the chemist (just made it before 9pm closing time) then the supermarket to try and find something that will actually write on black plaster (found some metallic textas that work quite well). Final stop is MacDonald’s drive through to get some food.
Back to town. Pick up older 2 kids.
Get home close to midnight.
A rather more eventful day than we were expecting!!!!
Everyone had a quiet home day today to recover. The older 2 are fighting sore throats/runny noses so I figured a day off wouldn’t hurt. And would help distract Trailer Boy.
Mostly he seems alright but there’s still a little bit of pain. Apparently that’s to be expected for the first couple of days.
Looks like he’ll have an interesting morning talk come Monday when he goes back to school.
Those jolly monkey bars have claimed another victim!



Double check the ingredients BEFORE putting them in.
Thus avoiding mistakes like confusing baking soda and castor sugar.
Also - always break eggs into a separate container such as a cup before adding them to other ingredients, thus if you get a bad egg you don’t contaminate all the other ingredients. This was very aptly demostrated by our home economics teacher who broke a bad egg during one of our lessons - a class that is still vivid in my memories!
Yes, baking soda instead of castor sugar could be a rather BIG disaster!!!! LOL. Good point re the eggs. We have our own chooks so I always check my eggs. That and because I STILL sometimes get shell in with the egg! *sigh*
katepickle
Get an old version of the womens weekly original cook book - it has instructions for how to cook even basic veggies and how long to roast different cuts of meat for as well as lots of simple, but good recipes that even I don’t muck up!
I got given some great cookbooks for our engagement. Some are a bit fancy for me but some are great and really basic. Have an awesome one from Tasmania my MIL bought me. And I LOVE my Green and Gold cookbook too. Should dig that out now that I think of it. Thanks for the prompt.
Victoria
I second Marita’s tip about eggs - it’s better to toss away one bad egg than to toss away everything else in the bowl as well.
If you put too much salt into a dish, you can add some chopped up potato to absorb some of the salt. Remember to fish out the potato before serving.
If you suddenly realise you need coconut milk (or cream) in a dish & don’t have any, you can make your own using dessicated coconut, water & a blender. Put 2 cups dessicated coconut & 2.5 cups hot water in the blender, blend for about 30 secs, then strain through muslin. After you’ve extracted all the liquid, put the coconut back in the blender with more hot water & repeat. If you want coconut cream, just use the first press & not the second press.
I find the worst part is coordinating it all so that everything is ready at the same time, so I’ll be interested to see if anyone has any tips for that.
Great tip re the potato. I rarely remember to add salt anyway (which is probably a good thing given Farmboy often adds salt without even tasting a dish *sigh* and the kids have tomato sauce on EVERYTHING!).
Co-ordinating is a tough one, I agree. When my brain shut down, it was one of the last things to come back (not sure it’s even back yet). Our school home ec teacher taught us how to do “orders of work” where you work backwards from serving time. Great for a dinner party but I can’t be bothered on a daily basis!
River
I’m having trouble cutting down recipes to suit one person rather than 4-6-10 people. Hmpf!
A tip? When roasting meat test for doneness, before the recommended time, with a thin skewer. If the juices run red it’s still raw in the middle. Pink juices=medium; Clear juices=done. No juices at all means your roast is overcooked and dry. I usually take mine out of the oven at the pink juice stage because the heat of the meat will often continue the cooking to the done stage while I’m making the gravy.
P.S. If you take meat out at the clear juice stage the heat of the joint may still take it to dryish while you are doing gravy etc. If you prefer your meat dry, that’s okay………
@ Victoria; co-ordinating finish times is more often a matter of practise, but here’s a hint or two for roasts. Chicken cooks faster than beef or lamb, so roasting veg can be put in the pan at the same time as the chicken. Pumpkin cooks faster than potatoes and carrots, so put that in after the potatoes etc are turned over, when turning roasting veg, this is the time to start cooking your stove top veg, (greens), make the gravy while the meat is resting and the stove top veg are cooking. If a dessert needs heating (pre-cooked apple pie), put this in the oven on a very low heat while eating the main course.
Great hints as always River. :-) I remember my grandmother and MIL struggling with the same problem of cooking too much once kids left home etc.
As for roasts, I’ve given up on cooking them in the oven. My oven SUCKS!!! Now I just do it in the slow cooker. The meat is tender and cooked but you don’t get that lovely caramelisation you usually get with roasts. Our latest efforts were in a camp oven on hot coals - YUM!!!!
Lynette
Always have a clean and dry bowl and beaters when preparing to beat eggwhites.. NEVER use a freshly washed bowl or beaters as they will still be damp and the jolly whites will not beat!!!
When first hosting new friends or relatives, use tried and true recipes so you are not stressed! My favs are zucchini quiche, bbq, tacos, usually simple foods so i dont get in a flap and lose the plot.. and desserts are usually preprepared eg. tarts, fruit salad, pavs, fruit platters or make your own icecream cones.. the KISS method works best for me.. even if its not lavish… and it also keeps the $ price down and wastage..
Organise your pantry contents into see through containers so you can see that you have enough ingredients before you start cooking! I have been caught many a time when I thought i had enough cocoa, icing sugar and even marg!
Simple works for ME!!! :-) I have gotten caught out with running out of ingredients before. And I’m bad in that I just start cooking/baking. I don’t get all the ingredients out first to make sure they’re there. Can make life interesting at times. Fortunately, *most* of the time I have a well stocked cupboard so it only happens occasionally.
Trish
Use baking paper …it solves and saves all the baking ’sticking’ kitchen disasters !
I have these awesome bakeliners that have made baking SO much easier. Same purpose as baking paper only thicker and reusable. I do still use baking paper for cakes etc where I need to cut it to fit. Totally agree with you. When I forget, things can often turn to disasters!!!
Thanks everyone for some great tips. Hopefully I’ll do another post with a few of my own soon. Will add it to the “list”. :o)