February 18: Wild sort of week
So this week was pretty crazy. Baby B has had a v-e-r-y long week -- tooth number 6 is giving him heck, and he just wants to be held. All the time. He's had a very hard time with this one -- more so than any of the others.
A has had a "growth" week. Monday we had a play date at the zoo with three of his friends from school. They were "sorta" friends, but he's been playing with them "a lot" all week, which is great. One of his earlier friends pushed him down, which was a bit of a blessing in disguise. A actually stood up for himself and decided that he won't be friends with people who push him down. You'd think this would be logical, but it's a big step for A. We also had a play date on Wednesday with another boy at A's school (he's the coolest kid), which seems to have improved their friendship.
Today was incredible. Sunny and 60. Holy cow! I have so much vitamin D pumping through me, I'm go to climb the walls. WOW. AWESOME!
We're getting ready to go camping tomorrow (for a few days). I got a wild hair a last week and made campground reservations for the rest of the year (cabins or yurts). We're going to try to camp once a month, except for the months we're travelling. Happily, with cabin and yurt "camping", we can go year-around.
Recipe -- Veggie Focaccia Sandwich of Love
1 Focaccia (we had one frozen from Costco)
1 zucchini (sliced)
1/2 onion (sliced thin)
2 roasted red peppers
6 slices provolone
3/4 cup sun-dried tomato pesto (recipe below)
Slice focaccia in half. Toast in oven at 350 for 10 minutes.
Saute zucchini and onion in 2 t olive oil until softened, about 5 minutes. Remove from heat and add sliced roasted red peppers.
On half of focaccia, arrange provolone. On the other half of focaccia, spread pesto. Put both halves (don't smoosh them together yet) in the oven to melt the cheeses (about 7-10 minutes).
Once you have miles of melty cheese goodness, remove the focaccia from the oven. Top one side with the sauteed veggies. Smoosh sandwich together, cut and serve.
SUN-DRIED TOMATO PESTO
1 c sun-dried tomatoes
1/2 c basil (fresh)
3 cloves garlic, peeled
1/2 c Parmesan cheese
1/3 c olive oil
1/2 t salt (or to taste)
Whiz everything in the food processor for a good 30 seconds. Scrape down sides. Process again for another 30 seconds. Check for seasoning.
A has had a "growth" week. Monday we had a play date at the zoo with three of his friends from school. They were "sorta" friends, but he's been playing with them "a lot" all week, which is great. One of his earlier friends pushed him down, which was a bit of a blessing in disguise. A actually stood up for himself and decided that he won't be friends with people who push him down. You'd think this would be logical, but it's a big step for A. We also had a play date on Wednesday with another boy at A's school (he's the coolest kid), which seems to have improved their friendship.
Today was incredible. Sunny and 60. Holy cow! I have so much vitamin D pumping through me, I'm go to climb the walls. WOW. AWESOME!
We're getting ready to go camping tomorrow (for a few days). I got a wild hair a last week and made campground reservations for the rest of the year (cabins or yurts). We're going to try to camp once a month, except for the months we're travelling. Happily, with cabin and yurt "camping", we can go year-around.
Recipe -- Veggie Focaccia Sandwich of Love
1 Focaccia (we had one frozen from Costco)
1 zucchini (sliced)
1/2 onion (sliced thin)
2 roasted red peppers
6 slices provolone
3/4 cup sun-dried tomato pesto (recipe below)
Slice focaccia in half. Toast in oven at 350 for 10 minutes.
Saute zucchini and onion in 2 t olive oil until softened, about 5 minutes. Remove from heat and add sliced roasted red peppers.
On half of focaccia, arrange provolone. On the other half of focaccia, spread pesto. Put both halves (don't smoosh them together yet) in the oven to melt the cheeses (about 7-10 minutes).
Once you have miles of melty cheese goodness, remove the focaccia from the oven. Top one side with the sauteed veggies. Smoosh sandwich together, cut and serve.
SUN-DRIED TOMATO PESTO
1 c sun-dried tomatoes
1/2 c basil (fresh)
3 cloves garlic, peeled
1/2 c Parmesan cheese
1/3 c olive oil
1/2 t salt (or to taste)
Whiz everything in the food processor for a good 30 seconds. Scrape down sides. Process again for another 30 seconds. Check for seasoning.
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