It is NOT going well.
My most recent potty training experience is with Daughter #2, who was, remarkably easy. I simply explained to her to pee in the potty. She did it once, figured out that is what she was supposed to do, and did it. One day. One explanation. One successful pee in the potty. She knew and she understood. She from that day forward has had a total of about 10 accidents. She also went spontaneously dry in the night about three days later. That was my last experience with potty training. I know that it was insanely easy and simple compared to other experiences and it was for that reason I was particularly dreading Son's training.
You aren't supposed to compare children and their potty training experience, so let me in my defense say this - I'm not comparing the two at all. What I am comparing is how EASY the training of Daughter #2 was for ME to how hard training Son is for ME. I'm not comparing the two kids.
It has been two days of endless reminding "go to the potty" every 15 minutes, and having him sit there and produce nothing. Then I have the frustrating experience of right after he has sat on the potty, to have him go in his training pants. Today, finally, he made one into the potty and Daughters #1 and #2 and I applauded like crazy and did a little dance in the bathroom for him. Less than fifteen minutes later, he did it in his training pants.
With the mental burden of trying not to lose my mind while potty training, I decided to make an easy potato dish that Son and Daughters really love. With the stress of potty training, I could only manage to make an easy dish. This is a Korean side dish (banchan 반찬) that you might often see at a Korean restaurant. It is because it is easy to make and cheap to boot with a great balance of sweet and salty. It tastes great warm and lovely cold. It would be a great addition to any a bento/lunchbox for your child.
Korean Soy Cooked Potatoes (Gamja Jolim 감자조림)
Serves 4-5 (depending how much they like potatoes)
2-3 potatoes, cut into 1 inch cubes. (about 2 1/2 cups of potatoes cut up)
2 tablespoons of oil
1 onion, cut into 1 inch pieces
2 cloves garlic, minced
1/2 cup of water (you may need more depending on the potatoes)
3 tablespoons of soy sauce
2 tablespoons of honey
1 tablespoon sake
1 teaspoon sesame oil
1 teaspoon sesame seeds (I used black just for dramatic touch)
Place cut potatoes in cold water to remove excess starch. Give them a swirl in the water and drain.
Heat a fry pan over medium heat. Put two tablespoons of oil and add drained potatoes, onions and garlic. Cook stirring occasionally, until the onions turn translucent and potatoes are partially cooked, about 10 minutes.
Add water, soy sauce, and sake to the fry pan. Continue cooking, allowing the potatoes to soak up the liquids and cook, stirring occasionally to allow the potatoes to cook evenly.
When all the liquid has evaporated, check to see if potatoes are nearly done. The potatoes should still hold their form and be slightly firm to the bite. (not mushy.) If necessary add a 1/4 cup more water, otherwise add honey and sesame oil and coat the potatoes with the mixture. Sprinkle sesame seeds on top.
You can serve it immediately, or let it cool and serve it cold.