Basic Pool Rules for Kids

A backyard swimming pool can be a playground for the kids, especially during the summer. It’s a lot of fun in hot weather and great exercise. It can become hours of fun and quality family time, as well as a great place to entertain. However, having a pool and maintaining your kids and guest’s safety should be taken VERY seriously.

Along with owning a pool comes your responsibility to safeguard it. Here we provide some steps to help you along the way and rules ot put into place. These will help increase safety.

Always have an adult nearby. Even if you’re a great swimmer, having an adult near-by can help ensure if you were to choke on water. There are silent drownings so it’s important because not everything can be planned.

EVERYONE follows the rules. There are no exceptions for the older kids. Keep your foot down and maintain consistent rules to ensure everyone’s safety.

NO head-first diving under 8ft of water depth. If the pool’s depth is under 8ft, we highly advise against head-first diving. If you hit your neck on the bottom of the pool in the right way, it can very serious and dangerous. It’s best to avoid.  Be sure to only dive in the deep end when the depth of the water is over 8-10ft.

Always wear sunscreen. It’s important to protect your skin when in the sun and especially during prolonged hours in the water. The water reflects onto your skin and can increase the risk of burning.

No running on the deck! You could slip or trip on the deck and hurt yourself or the others around you. Walk slowly and take your time.

No hanging on each other in the pool! Often when kids play in the water they can get excited and jump on each other’s backs and so forth. We don’t recommend this as it can cause back injury or catch someone off guard. It’s just not safe.

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Covid-19 hit the world out of nowhere. The entire world has had to learn and share what they know. Unfortunately, not all information we see on the web is accurate. So, we choose to learn and take the advice from an expert, Roberta Lavin, a professor of medicine at the University of Tennessee’s College of Nursing.

The covid-19 virus is transmitted via tiny droplets of spit and mucus that may be expelled when coughing and sneezing. These droplets can speed undetected from person to person, causing an infection after the virus enters a person’s eyes, nose, or mouth, thus “It’s actually a respiratory virus,” Lavin says.

Although this method of transmission is most common, science it still debating the specifics of this new, Coronavirus. “The question remains about all the modes of transmission, which we don’t know at this point. However, it’s not believed that it’s transmitted by water,” Lavin says.

Pools with suggested chlorine levels would frankly kill the virus. So, if you maintain your pool properly, the disinfecting chemicals should be enough to inactivate the virus.

The CDC reported on March 10 that “there is no evidence that COVID-19 can be spread to humans through the use of pools and hot tubs. Proper operation, maintenance, and disinfection (e.g., with chlorine and bromine) of pools and hot tubs should remove or inactivate the virus that causes COVID-19.”

While covid-19 is still ongoing spread throughout the world and your community, we encourage you to take the steps necessary to ensure health and safety:

• Everyone should follow local and state guidance that may determine when and how recreational water facilities may operate.
• Individuals should continue to protect themselves and others at recreational water venues both in and out of the water – for example, by practicing social distancing and good hand hygiene.
• In addition to ensuring water safety and quality, owners and operators of community pools, hot tubs, spas, and water play areas should follow the interim guidance for businesses and employers for cleaning and disinfecting their community facilities.

With this ‘new normal’ of covis-19 still spreading, what does this mean for summertime swimming?

If you own your own backyard swimming pool, we recommend only allowing your household members to utilize the pool. Being around other people while using the pool and its amenities is a different concern that if the water contains the virus. Maintaining your distance from others, is the key to safety. As well as touching the railings, ladders, etc. to enter and/or exit the pool.

Public pools are closed at this time because of these concerns.

Resources: CDC.gov, swimmingpool.com, usms.org

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Cinco De Mayo brings a lot of fun and laughter but even more delicious food! Embrace the day and make some of the best food while you enjoy a dunk in your pool. Below we offer a few of our favorite recipes that you can grab and go!  The perfect finger foods to enjoy while you are enjoying your backyard swimming pool.

 

Taco Pinwheels

Ingredients:

• 4 ounces cream cheese, softened
• 3/4 cup Seasoned Taco Meat
• 1/4 cup finely shredded cheddar cheese
• 1/4 cup salsa
• 2 tablespoons mayonnaise
• 2 tablespoons chopped ripe olives
• 2 tablespoons finely chopped onion
• 5 flour tortillas (8 inches), room temperature
• 1/2 cup shredded lettuce
• Additional salsa

Directions

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour.
• Unwrap and cut into 1-in. pieces. Serve with additional salsa.

 

Fresh Lime Margaritas

Ingredients

• 1/2 cup tequila
• 1/4 cup Triple Sec
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 2 tablespoons superfine sugar
• 4 lime wedges
• 1 tablespoon kosher salt
• 1-1/3 cups crushed ice

Directions

• In a pitcher, combine first five ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve in prepared glasses over crushed ice.

– For Frozen Strawberry Margaritas: Follow directions for Frozen Lime Margaritas, except add 2 cups frozen unsweetened strawberries and reduce crushed ice to 2 cups. Yield: 4 cups.

 

Grilled Guacamole

Ingredients

• 1 medium red onion, cut into 1/2-inch slices
• 2 plum tomatoes, halved and seeded
• 1 jalapeno pepper, halved and seeded
• 2 tablespoons canola oil, divided
• 3 medium ripe avocados, halved and pitted
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons lime juice
• 2 teaspoons ground cumin
• 3/4 teaspoon salt
• Tortilla chips

Directions

• In a large bowl, combine onion, tomatoes, pepper and 1 tablespoon oil; gently toss to coat. Grill, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes or until tender and charred, turning occasionally. Brush avocados with remaining oil. Grill or broil avocados, cut side down, 4-6 minutes or until charred. Cool vegetables completely.
• Chop onion, tomatoes and pepper; set aside. Peel avocados; transfer to a large bowl and mash with a fork. Stir in vegetables, cilantro, lime juice, cumin and salt. Serve immediately with chips.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

 

Mini Chimichangas


Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 envelope taco seasoning
• 3/4 cup water
• 3 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 can (4 ounces) chopped green chiles, drained
• 1 package (1 pound) egg roll wrappers (14 count)
• 1 large egg white, lightly beaten
• Oil for deep-fat frying
• Salsa and additional sour cream

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
• In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with one point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides.
• Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
• In a deep cast-iron or electric skillet, heat 1 in. of oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes. Drain on paper towels. Serve warm with salsa and sour cream.We would love to hear your results and how the dishes turned out for you. Please give feedback on the above recipes or share any ideas you have.

  Thank you Taste of Home for your beautiful recipes and images.

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