Another gorgeous weekend has passed, and we certainly made the most of the sun and warm weather. I began my Saturday with a lengthy run, and then we went to a graduation party for my cousin Laurel (hi, Laurel!), and a two-year-old's birthday party. (Unfortunately I forgot to take any pictures!)
Sunday, I felt that we needed an outdoor "active" activity, so James, Sammy and I hiked nearby Talcott Mountain. This is a great family activity as the hiking trail is relatively short and easy, and the views at the top of the trail are beautiful.
(The photo above confirms that my little chunkster might need to be carried in a device that provides a bit more support....)
Taking a much-needed stretching / snack break at the top of the trail.
And to end the weekend, James, Sammy and I had the privilege of celebrating the 34th wedding anniversary of these crazy kids over dinner.
We went to Abigail's Grille and Wine Bar, which is not only one of my favorite restaurants in the area, but one that also has some special meaning. James and I held our wedding rehearsal dinner here, and my parents dined here the day they were engaged!
Sammy Turns 10 Months
Last Wednesday, my little boy turned 10 months old. Ten months! Unfortunately he is quite under the weather today, but last week he was all smiles, silliness and ... speed?
Below Sammy is reading one of his favorite books, Baby Day. Lately, this is the only book that does not involve some sort of interaction (e.g. touch and feel, lifting a flap to find a belly button or looking in mirrors) that still holds his attention. We've been reading this book to him since month one, and yet as of the past month or so, I've read it so many times that I find myself repeating various phrases as we go through our day.
So regarding the below photos ... chalk those up to "things I said I'd never do before actually having a child." Watching children jump all over furniture has always made me uncomfortable. Not only do I feel like it can be a dangerous situation, but I generally feel that kids should be taught to respect such expensive items and not treat the couches and chairs that people sit on like a jungle gym.
And then ... I got off my high horse.
I'm pretty sure Sammy's happy shrieks and loud gasps of air were audible to all of the Nutmeg State as he crawled as fast as his little arms and legs would allow him up and down the rows of cushions.
And finally, one more of Sammy playing at his water table. I'm just happy that his attempts to drink out of it were short-lived.
A couple weeks ago, I mentioned a spicy corn sauté that I had made as a side dish. Believe it or not, I pulled this recipe from Vegan Cooking for Dummies. But, because I love my real cheese, hot dogs and did I mention real cheese? way too much to ever become a vegan, I adapted this recipe to fit the ingredients I already had in my fridge.
Now I know what you're thinking. A bunch of sautéed veggies? How exciting can that be? But trust me - this was delicious. James concurred, though he loves vegetables so I wasn't totally surprised. It wasn't until a friend of his, who I would normally consider a meat and potatoes kind of guy, stopped by while James was eating leftovers, and proceeded to devour not one but two servings of the dish that I was convinced - this recipe is a keeper.
Though I served this on the side with ... gasp, a meat dish, it was actually meant to be an entree, and I can totally see why - it was quite filling.
Spicy Corn Saute
2 tbsp extra virgin olive oil
1/3 c diced yellow onion
1 clove garlic, minced
1 tsp freshly grated ginger
3 c corn kernels (I used frozen)
One 16-oz can chickpeas, rinsed and drained
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 lb. sugar snap peas (again, I used frozen as my grocery store didn't have any fresh)
3/4 c milk
2 tsp red pepper flakes
1 tsp salt
Black pepper to taste
1/4 c shelled raw sunflower seeds
1. Heat a cast-iron skillet over medium-high heat and add the oil. Saute the onion for 1 minute and then add the garlic and ginger. Saute for 1 minute more.
2. Add the corn, chickpeas, bell peppers and sugar snap peas. Stire well and cook for 2 minutes.
3. Add the milk, red pepper flakes and salt. Reduce the heat to low and simmer, stirring occasionally, until the corn is heated through and most of the milk has cooked off, about 3 minutes.
4. Taste and add more salt or pepper to taste. Top with the sunflower seeds.