I have been a nanny for 6 WONDERFUL years and I have gained a great deal of experience in the field.

In 2008, while working for a nanny agency, I became certified in infant and adult CPR, First Aid and SIDS/Shaken Baby Syndrome prevention, as well as defensive driving.

I am currently a nanny for a family of three girls: a 12-year-old, a 9-year-old, and a 1-year-old. I work 42 hours a week for them and I have become an important part of their family. I am especially bonded with their infant and have been there for many important milestones. Unfortunately, for financial reasons, my current family must put their infant in day care. It is heartbreaking for us all because we have become very close. But it is a regrettable reality that we must all face. I'm looking for the same kind of relationship with my new family.

My present duties included:
-meal prep and feeding of infant
-bathing when needed
-occasional overnight care at my home
-diapering (the infant is in cloth diapers)
-enriched play
-preparing and putting down for nap
-laundry
-transporting to play dates, doctors appointments, and sports
-craft planning and implementation
-proper car seat installation and use
-dressing the infant
-caring for the resident cats when asked
-giving medication
-dishes
-mending/sewing
-discipline
-homework help
-emotional support and love, including hugs and cuddles
-"wearing" of the infant in Moby, ring sling, and Ergo
-errands and shopping
-supervising playdates

Prior to this family, I nannied for two other families until the children transitioned to full-time school. I still maintain a close relationship with them.


Some additional duties/activities I am comfortable and experienced with include:
-cooking family meals
-swimming/beach
-vegetarian/vegan/gluten-free cooking
-intact care
-LGBT/alternative lifestyles
-homeopathy
-natural and organic foods
-special needs care


I have been taking care of children from the time that I was 11 years old. I was a volunteer with an organization that helped disabled children ride horses. It is called "We Can Ride." In addition, when I was living at home, my family and I became a certified Emergency Foster Family for the St. Paul Crisis Nursery. I also volunteered at the Minneapolis Crisis Nursery. In more recent times, in addition to being a nanny, I have watched some of my friends' children. At one period of time, I watched eight children all at the same time. I am not a stranger to the trials and also the joys of being with children.

As a former natural foods co-op employee, I am very knowledgeable of organic and natural foods, gluten free diets and vegetarian diets. I am also familiar with homeopathy, Waldorf and Montessori education and cloth diapering. I very much agree with the values and teachings of Attachment Parenting and I strive to nanny according to AP guidelines. I am GLBT friendly and "Intact" educated.

I have a perfect criminal and driving record. I do not speed and I have never been pulled over or ticketed. I haven't even had a parking ticket. I never let anyone ride in my car without seat belts. Even my dogs wear seat belts. My husband is a real "grease monkey" (car buff) and he has taught me how dangerous cars are. Most people forget that. I never will.

I am very rarely late and believe in being on time, if not slightly early.

Contact:

If you are interested in having me interview for you, please contact me. You can also contact me for references. I can be reached at:

Cell: 952-380-8340

Email: emilyrinke@yahoo.com

Pics of Me

Here are a few photos of me as well as some of the people/things I hold dear. I have included a few of the little girls I nanny for, but their faces have been blocked for their privacy.

My Family and I

Me and Jeeves, my former "co-worker"

Playing broomball

My girls woke up to this last April Fools Day!

Marcus and I at a Twins game. It was SOOOO hot!

My fridge is covered with "love" from my girls!

My adorable grandparents. My grandma passed away in October. I really miss her.

Jean-Luc, our one-eyed wonder!

My sweet Dobby and Layla

Layla

Marcus

Nephi and Dobby

My former clients

 

 My Current Clients

 

Benjamin and Layla

Me!

Emmy's Nummy Banana Muffins

Prep:
Freeze and then thaw three bananas. This makes the bananas the perfect consistency for banana muffins.

Preheat oven to 350 degrees.

Place paper muffin cups into muffin tin or grease muffin tin with vegetable shortening (the latter is my preferred method).


Ingredients:
1-1/2 cups whole wheat flour
1 t. baking soda
1 t. salt
3/4 cup sugar
3 bananas, frozen then thawed
1/2 cup applesauce
4 T. margarine, melted
1/4 t. vanilla extract
1/2 cup vegan chocolate chips (optional)


Directions:
Mix the dry ingredients together in a large mixing bowl using an electric mixer. Once well combined, slowly add the bananas, margarine, vanilla extract, and applesauce. Mix well. Fold in the optional chocolate chips. Spoon mixture into the muffin moulds until each one is about halfway full. Bake for 15-20 minutes or until a knife comes out clean.

Let cool for five minutes and then remove the muffins from the pan.

Messy BBQ Sandwich with Tangy Sweet Mustard Red Potatoes

Ingredients:
-salt for boiling potatoes
-2 to 3 lbs. red potatoes (cut into bite sized pieces)
-3 cups sweet and tangy BBQ sauce (I bought Target's Market Pantry Sweet Original BBQ sauce)
-Two 8 oz. packages of tempeh, crumbled
-1 T. oil
-1 onion, diced
-1 t. salt
-1/2 cup vegan mayo
-1 T. Dijon mustard
-4 T. agave
-1 T. apple cider vinegar
-4 French bread sandwich rolls

Directions:
1) Boil potato pieces in salted water until tender.
2) In a medium saucepan, sauté onions in oil until golden. Add the crumbled tempeh and BBQ sauce. Allow to simmer for 20 minutes, covered.
3) In a medium bowl, combine the drained potatoes, mayo, agave, Dijon, vinegar, and salt. Toss with potatoes.
4) Spoon barbecued tempeh onto rolls. Serve with a side of potatoes.

Vegan Chocolate Cake with Vegan Buttercream Frosting

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar


Cake Directions

Preheat the oven to 350 degrees F. In a mixing bowl, mix the flour, sugar, cocoa, baking soda, and salt, making sure it is well blended. Add the water, vanilla, oil, and vinegar, and again, mix together so there are no large clumps. Use a spatula to scrape down the sides if necessary.

Pour into a greased and floured 8x8 square pan (or similar sized round pan) and bake for about 30 minutes, or until a knife comes out clean.



Buttercream Frosting Ingredients

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1-3/4 cups powdered sugar, sifted if clumpy
3/4 teaspoons vanilla extract


Frosting Directions

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and beat again. Frost cake once the cake has completely cooled.


Note: To make a layered cake, double the frosting recipe and make two of the above cakes.

Curried Lentil and Chickpea Stew

Ingredients:
-1 onion chopped or 4 T. dried diced onion
-2 t. curry powder
-1/2 c. white rice
-28 oz. can diced tomatoes with liquid
-1.5 cups vegetable broth
-1 c. dried lentils (I used moong dal)
-15 oz. can of chickpeas or 1.5 cups home cooked chickpeas
-Salt to taste

Optional:
-diced or chopped celery, carrots, and/or potatoes

Directions:

Add all ingredients except for chickpeas to rice cooker. Cook on brown rice setting. After the cooking cycle has finished, add chickpeas and more broth if needed. Cook again on the brown rice setting. Eat!!!