June 27: Wow, the baby can eat!
So we think we have the solution to Little B's eating issues: ketchup. A *ton* of ketchup. He ate like a rock star for lunch and dinner today -- and ketchup was the key ingredient. Hmm. I wonder if I can add olive oil to the ketchup...
Today was quite nice -- We went to breakfast at Our Daily Bread, G pressure washed the concrete in front of the house, I went to exchange a gift for G and to get some materials to fix the couch cushion (still reeling from A getting sick on it) and then lunch. After lunch, we engaged in a bit of bindweed murder -- bindweed is also known as false morning glory. Bindweed is incredibly invasive and has decided that it LOVES our side yard. Well, we tried our best to dissuade it from staying with us any longer. We also pruned back our side yard -- it is rarely used and got waay overgrown. Our pruning endeavors prompted A to request hot dogs and other "camping" foods for dinner. We were happy to comply.
After the bindweed battle, we decided to head to the music store for a violin book for A. Little B was tired and conked out pretty much immediately for the duration of the trip. A was so very excited to go to the music store. G said he was pretty much gleeful the entire time. When we got home, Little B woke up. G and A had their first violin lesson. It went rather well. A's interest flagged pretty quickly, but he's four. I ran out and got groceries. Then, we had hot dogs with buns for dinner. G and I also had a really yummy edamame salad and then a spinach salad.
We took a walk to the park, played a bit, and then took the kids home for a big, huge bath. Wow, they were dirty, dirty kids.
So, the edamame salad is worth trying:
EDAMAME SALAD OF EASINESS
1 16-oz bag of frozen SHELLED edamame (they look like little lima beans if you haven't seen them before)
8-oz frozen corn
1/2 red pepper, diced fine
1/2 onion, diced fine, and soaked for 5 minutes in ice water (moderates the taste)
1/2 cup vinaigrette (I got Kraft honey mustard vinaigrette)
1 tsp dried basil
Salt and pepper to taste
In a mid-sized pan, boil 1 quart water. Add edamame and corn. Boil for five minutes. Drain in a colander. Put in serving bowl, and then add in the red pepper, onion, dried basil, and vinaigrette. Mix around a bit. Put in fridge to cool thoroughly. Salt and pepper to taste.
Today was quite nice -- We went to breakfast at Our Daily Bread, G pressure washed the concrete in front of the house, I went to exchange a gift for G and to get some materials to fix the couch cushion (still reeling from A getting sick on it) and then lunch. After lunch, we engaged in a bit of bindweed murder -- bindweed is also known as false morning glory. Bindweed is incredibly invasive and has decided that it LOVES our side yard. Well, we tried our best to dissuade it from staying with us any longer. We also pruned back our side yard -- it is rarely used and got waay overgrown. Our pruning endeavors prompted A to request hot dogs and other "camping" foods for dinner. We were happy to comply.
After the bindweed battle, we decided to head to the music store for a violin book for A. Little B was tired and conked out pretty much immediately for the duration of the trip. A was so very excited to go to the music store. G said he was pretty much gleeful the entire time. When we got home, Little B woke up. G and A had their first violin lesson. It went rather well. A's interest flagged pretty quickly, but he's four. I ran out and got groceries. Then, we had hot dogs with buns for dinner. G and I also had a really yummy edamame salad and then a spinach salad.
We took a walk to the park, played a bit, and then took the kids home for a big, huge bath. Wow, they were dirty, dirty kids.
So, the edamame salad is worth trying:
EDAMAME SALAD OF EASINESS
1 16-oz bag of frozen SHELLED edamame (they look like little lima beans if you haven't seen them before)
8-oz frozen corn
1/2 red pepper, diced fine
1/2 onion, diced fine, and soaked for 5 minutes in ice water (moderates the taste)
1/2 cup vinaigrette (I got Kraft honey mustard vinaigrette)
1 tsp dried basil
Salt and pepper to taste
In a mid-sized pan, boil 1 quart water. Add edamame and corn. Boil for five minutes. Drain in a colander. Put in serving bowl, and then add in the red pepper, onion, dried basil, and vinaigrette. Mix around a bit. Put in fridge to cool thoroughly. Salt and pepper to taste.
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