Saja Khuder was set to return to her job with a pharmaceutical firm after maternity leave. At the last minute, her child care plans fell through. Chase Mateusiak, a bioinformatician, was using a daycare that was “fine” but expensive — and which left his 18-month-old son “exhausted and unhappy” after a 10-hour day. And for PhD student Kellsey Launius, paying for daycare wasn’t an option. She tried to work around her daughter’s nap time, but found it almost impossible.  All three parents found the answer in Little Break, a coworking space with adjacent child care facilities in Ann Arbor, Michigan. Users say its prices are a fraction of what other daycare centers charge. In the U.S., families spend between nine percent and 16 percent of their median income on full-day care for just one child. Photo courtesy of Little Break For Launius, who had been reluctant to leave her then nine-month-old with strangers, Little Break was “a perfect solution,” allowing her to focus while knowing her daughter was close by. “It immediately felt like a supportive community for working parents, rather than just a place to sit and work,” she says. While some countries prioritize child care, the U.S. — aside from some states, like New Mexico —  is not one of them. Families spend between nine percent and 16 percent of their median income on full-day care for just one child, and prices have risen much faster than inflation. And cost is not the only factor. Just over half of America’s children live in “child care deserts” — areas where demand exceeds availability. “There are waitlists everywhere,” says Khuder. The post The Affordable Daycare That Keeps Parents Close appeared first on Reasons to be Cheerful.

This article was originally published in the February edition of Rotary magazine. It’s 9 o’clock on a Sunday morning and the temperature is soaring toward the 90s as hundreds of children make their way toward the iconic Marina Beach in the southern Indian metropolis of Chennai. Yet there’s not a towel or sand pail in sight — only water bottles and chessboards tucked under arms as the kids veer toward a college along the shore. Here, over the next several hours, knights will be sacrificed, pawns queened and kings toppled at this fiercely competitive tournament — one of hundreds held almost daily in what is arguably the most chess-obsessed country in the world. The post The Most Chess-Obsessed Country in the World appeared first on Reasons to be Cheerful.

On Nov. 5, 1983, four saturation divers from the Byford Dolphin suffered arguably the most catastrophic and gruesome ends in diving history. A dive tender also lost his life, while another diver survived despite sustaining massive injuries. The accident occurred in the Frigg Gas Field, situated between Norway and Scotland in the North Sea. The divers, leaving their pressurized living chamber deep underwater after having spent considerable time near the ocean’s surface, saw their dive bells detach prematurely before their chambers were closed. This caused an explosion in pressure, leading to decompression sickness and a horrifying end. One of the dive tenders was fatally hit by the dive bell. The failure in the North Sea led to sweeping changes as the 21st century approached as investigations pointed to mechanical failures as the cause of the accident.  Saturation Divers and “The Bends” Saturation divers make between $30,000 and $50,000 per month, working in a claustrophobic and extremely dangerous pressured environment. Unlike regular divers, saturation divers go to the deepest parts of the ocean, more than 153 meters (500 feet) below the water’s surface. Their job is extremely dangerous, as they can stay underwater for up to 28 days while performing maintenance, laying pipelines, construction, or inspection.  The diver signs up for the job knowing the dangers involved, particularly decompression sickness. As the diver descends deep to the bottom, the water’s weight applies pressure to their entire body. The goal is to keep the pressure stable. However, when the pressure of the water rapidly decreases and a diver gets brought back too quickly, they get decompression sickness, also referred to as “the bends.” “This causes nitrogen gas dissolved in the blood and tissues to form bubbles, which can affect almost any part of the body.” The bends can happen to any diver where pressure is an issue. “The bends” are excruciatingly painful and potentially fatal with the ability to cause delirium, paralysis, heart attacks, and strokes. The Byford Dolphin Accident On Saturday, Nov. 5, 1983, four divers had just completed their work deep underwater and were climbing into their dive bells, which were transportation devices taking divers from the ocean’s depth to the water’s surface.  There were two separate pressurized living chambers the men were coming from. Edwin Coward and Ray Lucas were leaving chamber one while Bjorn Bergesen and Truls Hellevik were coming from the second chamber. Bergesen and Hellevik’s chamber was connected to the diving bell by a trunk. There were also two diving tenders, William Crammond and Martin Saunders, who were there to assist them with coming up to the surface.  Because these men were working at such extreme depths for long durations, the group needed to breathe pressurized air to dissolve any nitrogen that had dissolved in their bloodstream. “By staying compressed, they can work out there for as long as they need to, and when you bring them back up, you don’t need to worry about decompression,” Phillip Newsum, an experienced commercial diver and executive director of the Association of Diving Contractors International, said. It’s important that the living chambers are supposed to be completely shut before the dive bell detaches. If the dive bell detaches while the chambers are still open, it can create an “explosive decompression.” “It’s a death sentence,” says Newsum. “You won’t survive.” Unfortunately, this is exactly the problem that the men ran into. The diving bell was released before the doors were detached. This caused a dramatic pressure drop in both living chambers, causing incredible decompression one can’t fathom to imagine. The exterior of a diving bell The pressure dropped from 9 atmospheres to 1 atmosphere in 0.1 seconds, which meant they were experiencing normal surface air pressure but deep underwater. The men experienced “the bends.” Three of the men suffered a gruesome end. Coward, Lucas, and Bergesen were instantly “boiled” from the inside as the nitrogen located in their blood vigorously erupted into gas bubbles. Hevelik, unfortunately, suffered the worst fate. Hellevik was standing right in front of the slightly ajar door to the living chamber at the same time the pressure was released. Hevelik’s body was sucked through such a tiny opening, a 60cm gap, tearing him open and releasing his internal organs onto the deck. Some parts of his body were also found 10 meters away. Crammond would be the fifth man to die when the dive bell hit him and instantly killed him. Saunders was also hit by the bell but only suffered severe injuries. The Byford Dolphin incident was attributed to outdated systems and engineering failures, with the final investigation citing faulty equipment, not human error as the cause. This tragic accident, along with close to 60 other diving fatalities in the North Sea between the 1960s and early 2000s, led to changes in the whole process. Unfortunately, the Norwegian government refused to take responsibility for the incident for a long time and didn’t compensate the victims’ families until 2009.  “The Byford Dolphin was one of the worst oil field disasters in history,” says Newsum, “and it led to sweeping changes in the North Sea and in commercial diving safety worldwide.” Today, all diving operations are required to make extensive risk assessment and hazard analyses. There has been a significant upgrade to equipment and technology with the most stringent safety precautions now put in place. Redundancies are built into every procedure to remove human error or faulty equipment. Most oil rigs are now equipped with special hyperbaric lifeboats that can transport saturation divers away from a natural disaster or fire without having to bring them back to surface pressure first. In 2016, the Byford Dolphin was officially put to rest. Still, the ghost of it lingers as a reminder of the most catastrophic diving accident the North Sea has ever experienced.The post Byford Dolphin accident: How a tragic diving accident took 5 lives in the most gruesome way imaginable first appeared on History Defined.

These blueberry steel cut oat muffins are the most delicious feel-good, healthy blueberry muffins we’ve ever had. They’re moist, hearty, and can be made in advance. These Blueberry Steel Cut Oat Muffins are packed with whole grains, warm spices, and bursts of fresh berries. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadBlueberry Steel Cut Oat Muffins RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I love making these Blueberry Steel Cut Oat Muffins when I want an easy and wholesome snack that feels like a treat. Here’s what makes them special: Hearty and Moist: The cooked steel cut oats give these muffins a soft, hearty texture that stays moist for days. It’s the same kind of bakery-style tenderness you’ll find in our Bakery Style Blueberry Muffins with Streusel. Naturally Sweet: A mix of maple syrup and just the right amount of sugar keeps these muffins lightly sweet without being heavy. Wholesome Ingredients: Whole wheat flour, flax meal, and olive oil make these muffins feel good to eat. Berry-Filled Goodness: Every muffin is packed with juicy blueberries that bake up beautifully, like our White Chocolate Raspberry Muffins. Key Recipe Ingredients Whole Wheat Flour – Adds hearty flavor and extra fiber for a wholesome base. You can use white whole wheat flour for a lighter texture. All Purpose Flour – Balances the whole wheat flour to keep the muffins soft and tender. Flax Meal – Brings a mild nutty flavor and boosts nutrition with fiber and omega-3s. Ground chia seeds can be used if you don’t have flax. Ground Cinnamon – Adds warmth and depth that pairs perfectly with the blueberries. Buttermilk – Keeps the muffins moist and tender while adding a slight tang. You can make a quick substitute by mixing milk with a teaspoon of lemon juice or vinegar. Pure Maple Syrup – Brings natural sweetness and a hint of caramel flavor that complements the oats. Cooked Steel Cut Oatmeal – The key ingredient that gives these muffins their hearty, moist texture. It’s a great way to use up leftover oatmeal. Blueberries – Fresh or frozen both work. If using frozen, add them straight from the freezer to prevent streaking. Substitutions And Variations Here are some of our favorite substitutions and variations: Berry Options: I usually stick with blueberries, but raspberries, blackberries, or chopped strawberries work great too. You can even mix a few kinds for a colorful batch. Sweeteners: I like using maple syrup and sugar, but honey or coconut sugar also work well. Just keep the total amount about the same. Add-Ins: Try folding in chopped nuts, shredded coconut, or a handful of oats on top for extra texture. Lemon zest adds a bright, fresh flavor that pairs nicely with the berries. Step-By-Step Recipe Instructions Preheat the oven to 350°F and grease or line 12 muffin cups. Position the rack in the center or lower center for even baking. Sift together the whole wheat flour, all-purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon. This ensures even distribution and a lighter texture. In a separate bowl, whisk the eggs and sugar until smooth. Add the buttermilk, olive oil, maple syrup, and vanilla, and whisk again until fully combined. Stir the cooked steel cut oats into the wet mixture until evenly incorporated. This adds heartiness and texture to the batter. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix – a few lumps are fine for tender muffins. Carefully fold in the blueberries, keeping the stirring to a minimum to prevent streaking or crushing the berries. Divide the batter into the muffin cups, filling each to the top. Sprinkle with turbinado sugar for a crunchy, golden finish. Bake for 20–25 minutes or until a toothpick comes out with a few tender crumbs. Let cool 10 minutes in the pan, then transfer to a rack to finish cooling. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Oats Early: Cook the steel cut oatmeal a day or two ahead of time. Let it cool completely, then store it in an airtight container in the fridge. It’ll be ready to stir right into the batter when you’re ready to bake. Mix Dry Ingredients in Advance: Combine the flours, flax meal, baking powder, baking soda, salt, and cinnamon in a bowl or jar. Cover tightly and keep at room temperature for up to two days. This makes morning baking much faster. Make Entirely Ahead: These muffins stay soft and moist for several days. Bake them the night before, let them cool completely, and store in an airtight container at room temperature. They’re perfect for breakfast or snacks on busy mornings. These Blueberry Steel Cut Oat Muffins are hearty but not heavy, with a soft crumb and plenty of juicy blueberries. Print Blueberry Steel Cut Oat Muffins These blueberry steel cut oat muffins are a wonderful feel-good breakfast, as they’re loaded with whole grains and steel cut oatmeal. Course BreakfastCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 12 muffins Calories 229kcal Author Amy Dong Ingredients1 ½ cups whole wheat flour1 cup all purpose flour2 tablespoons flaxseed meal2 teaspoons baking powder1 teaspoon baking soda½ teaspoon table salt1 tablespoon ground cinnamon2 large eggs room temperature½ cup granulated sugar1 ⅓ cups buttermilk¼ cup olive oil¼ cup pure maple syrup1 tablespoon vanilla extract1 cup cooked steel cut oatmeal1 cup blueberries fresh or frozen (if frozen, do not defrost)Optional Topping: Turbinado sugar or coarse sugar InstructionsPreheat oven to 350F, positioning rack to middle or lower middle.  Oil or line 12 muffin cups.Sift together the wheat flour, all purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon.  In separate bowl, beat together eggs and sugar until well incorporated. Add buttermilk, olive oil, maple syrup, and vanilla, and mix well.  Mix in cooked oatmeal until incorporated. Quickly fold in the dry ingredients into the wet ingredients. Just gently fold from bottom up, until flour is no longer visible. Do not overmix. Some small lumps are okay. Very gently fold in the blueberries into the batter, making sure not to overmix.Spoon batter into prepared muffin cups, filling all the way to the top, as full as possible. Sprinkle tops generously with coarse sugar, if desired. Bake for 20-25 minutes, or until toothpick comes out almost clean, with a few tender crumbs still attached. Remove from oven and cool at least 10 minutes before removing from muffin tin. Finish cooling on a rack. Notes I often use leftover cooked steel cut oats.  Flax meal assists with a moister and heartier muffin, while providing fiber and Omega 3’s.  If preferred, you can sub out the whole wheat flour with all purpose flour.  Don’t over-mix. Stir the batter just until the flour disappears to keep the muffins light and tender. If using frozen blueberries, gently fold them in. Do not defrost.  Check early. Start testing for doneness at 20 minutes since every oven bakes a little differently. Cool before removing. Let the muffins rest in the pan for about 10 minutes so they hold their shape when lifted out. This recipe is part of our Sweet Breakfast Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 229kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 301mg | Potassium: 166mg | Fiber: 3g | Sugar: 12g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg Frequently Asked Questions Can I use rolled oats instead of steel cut oats? I don’t recommend it for this recipe. Steel cut oats have a heartier texture that helps keep the muffins moist and slightly chewy. Rolled oats would make the batter too soft and change the texture. Is it possible to use frozen blueberries for these muffins? Yes, frozen blueberries work well. Add them straight from the freezer without thawing to prevent the batter from turning purple. They’ll bake up juicy and sweet right in the muffins. How long do they keep? Store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze well for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a low oven until soft. More to Bake and Eat Blueberry Coffee Cake – This easy blueberry coffee cake is super tender and moist, with a light crispy topping. This blueberry cake is easy and can be made ahead. White Chocolate Berry Almond Scones – These White Chocolate Berry Almond Scones are amazingly moist, tender, and full of flavor! Not dry, crumbly, or bland. Delicious brunch treats! Peach Blueberry Crumb Bars – These Peach Blueberry Crumb Bars are bursting with fresh fruit sitting on top of a buttery crust, topped with a crunchy, crumbly topping. Lemon Blueberry Bundt Cake – This Lemon Blueberry Bundt Cake boasts a superior moistness, thanks to plenty of plump berries. It’s even better the next day.

I started making these peanut butter energy balls back when my kids were young and I wanted healthy snacks with almost no effort. To this day, these disappear fast in our home. This Peanut Butter Energy Balls recipe is one I reach for when I need something quick, filling, and a little sweet. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadPeanut Butter Energy Balls RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these Peanut Butter Energy Balls all the time because they’re a quick, wholesome snack that taste delicious: Naturally Energizing:These bites are packed with oats, flaxseed, and chia seeds for steady energy that lasts, just like these Oatmeal Energy Balls. Simple to Make: No oven, no fuss – just mix, chill, and roll. Perfect Texture: The combination of creamy peanut butter, chewy oats, and a touch of toasted coconut gives these the perfect texture Naturally Sweet: Honey brings just the right amount of sweetness without being over the top. Easy to Customize: You can swap in almond butter, skip the chocolate chips, or even add pumpkin spice for a seasonal twist, like in these No Bake Pumpkin Energy Balls. Key Recipe Ingredients Old-Fashioned Oats – The hearty base that gives these energy balls their chewy texture and lasting energy. Quick oats can work too, but old-fashioned oats hold up better. Coconut Flakes – Finely shredded and lightly toasted for a subtle crunch and nutty flavor. You can skip toasting if you prefer a softer texture. Creamy Peanut Butter – Holds everything together and adds rich, nutty flavor. Natural peanut butter works great, or try almond butter or sunbutter for a nut-free option. Ground Flaxseed – Adds fiber, healthy fats, and a mild nutty taste. It also helps the mixture bind together naturally. Chocolate Chips – Bring a touch of sweetness and texture. Mini chocolate chips mix in more evenly, but any kind works. Honey – Naturally sweetens and helps bind the ingredients. For a vegan version, use agave nectar or maple syrup instead. Chia Seeds – Add crunch, protein, and omega-3s. If you don’t have chia, poppy seeds make a good substitute. Substitutions And Variations Here are some of our favorite substitutions and variations: Nut Butter Options: I usually use creamy peanut butter, but almond butter or cashew butter work just as well. For a nut-free version, try sunbutter. Sweetener Swaps: You can replace honey with agave nectar or maple syrup if you want to keep it vegan. Adjust slightly if the mixture feels too sticky or dry. Add-Ins: I like to mix in chopped nuts, dried cranberries, or raisins for extra texture. You can also stir in a spoonful of protein powder for a more filling snack. Step-By-Step Recipe Instructions Combine all ingredients in a large bowl and mix well. Chill for 30-60 minutes. Roll into balls and store airtight at room temperature or in the fridge. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make Entirely Ahead: These energy balls are make-ahead friendly! Once shaped, keep the energy balls in an airtight container in the fridge for up to a week. Freeze for Later: These freeze beautifully. Place them on a baking sheet to firm up, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Just thaw a few at a time in the fridge overnight or at room temperature for about 15 minutes before eating. These Peanut Butter Energy Balls are my go-to for packing in lunch boxes or keeping in the car for road trips. Print Peanut Butter Energy Balls These Peanut Butter Energy Balls are chock full of healthy, natural ingredients that form a powerhouse of nutrition with every bite! They taste great and are perfect for lunch boxes, afternoon snacks, or breakfast. Go energize! Course SnackCuisine AmericanDiet Gluten Free, Low Lactose, Vegan, VegetarianMethod Mixing Prep Time 30 minutes minutesTotal Time 30 minutes minutes Servings 30 servings Calories 126kcal Author Amy Dong Ingredients1 cup old-fashioned oats dry⅔ cup coconut flakes finely shredded style, lightly toasted½ cup creamy peanut butter½ cup ground flaxseed⅔ cup chocolate chips⅓ cup honey1 tablespoon chia seeds1 teaspoon pure vanilla extract InstructionsIn a large bowl, combine all ingredients and mix well until fully incorporated. Cover and chill for 30 minutes to an hour.Roll into balls of your preferred size. If the mixture is too sticky, it helps to keep a bowl of water nearby to keep dipping your hands into. Wet palms will make the rolling a lot easier.Store in an airtight container. Will keep well at moderate room temp or in the fridge. Notes Use old-fashioned oats for the best texture. Quick oats can make the mixture too soft, while old-fashioned oats keep it chewy and satisfying. Lightly toast the coconut flakes before mixing. It adds a warm, nutty flavor that makes a big difference. You can do that by stirring coconut flakes in a nonstick pan over medium high heat until lightly toasted and fragrant. Mix the ingredients well. Make sure the peanut butter and honey are evenly distributed so every bite holds together. Chill before rolling. The mixture firms up in the fridge, making it easier to shape without sticking to your hands. Keep a small bowl of water nearby. Wetting your palms helps prevent the mixture from sticking while rolling. Adjust consistency if needed. If it feels too dry, add a drizzle of honey or a spoonful of peanut butter. If it’s too sticky, mix in a few extra oats. Use mini chocolate chips. They blend more evenly and make rolling smoother. Store in an airtight container. Keep them in the fridge for up to a week or freeze for longer storage. Let them sit at room temperature for a few minutes before eating. This softens the texture and brings out the flavor. Double the batch. These freeze well and are perfect for meal prep or quick snacks throughout the week. This recipe is part of our 10 Ingredients or Less Recipes Collection.     If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1g | Calories: 126kcal | Carbohydrates: 13.3g | Protein: 3g | Fat: 7.5g | Saturated Fat: 2.9g | Sodium: 24.9mg | Fiber: 2.6g | Sugar: 8.2g Frequently Asked Questions What if my mixture feels too dry or crumbly? If the mixture isn’t sticking, add a small drizzle of honey or a teaspoon of water at a time until it comes together. The texture should be slightly sticky but easy to roll. Can I skip the coconut flakes? You can. The coconut adds a nice texture and flavor, but the recipe still works without it. Try adding a few extra oats or chocolate chips to keep the balance right. Are these energy balls good for kids? Definitely. They’re made with simple, wholesome ingredients and make a great lunch box snack or after-school treat. If you’re packing them for school, use a nut-free butter like sunbutter. How long do they keep? Store the energy balls in an airtight container in the fridge for up to one week. You can also freeze them for up to three months. Let them thaw in the fridge or at room temperature before eating. More to Cook and Eat Crunchy Granola Recipe – This Crunchy Granola Recipe is super easy, budget-friendly, and makes perfectly crispy granola that’s better than store-bought any day! No-Bake Oatmeal Protein Bars – These No-Bake Oatmeal Protein Bars won’t break your wallet like store bought bars can. These chewy soft bars taste superb. They pack a powerful punch of energy for your day. 5-Ingredient Protein Bars – For deliciously nutritious energy on the run, grab your own homemade Protein Bars! These couldn’t be easier to make and are much more affordable than store-bought bars. Chia Seed Pudding with Yogurt – This Chia Seed Pudding is healthy and satisfies your sweet tooth. It’s the perfect treat for breakfast, an afternoon snack, or dessert. Use your favorite toppings.

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