Hazy, Hot & Humid

After the rocky start the summer had with a cold and rainy June, I really don't want to complain about the weather so far this week. It's nice to be finally seeing some summer weather, however I can really do without the hazy and humid part. Monday without my car, I decided to take the boys for a walk to the small play area at the end of the street. UGH! We stayed out for a half hour and then enjoyed the nice cool central air for the remainder of the day. Yesterday, we headed to NH and brought the new sprinkler that David received as a gift at his birthday party. We can't use it here since we do not have yard (or a hose hook up for that matter).

When we arrived to my parents house I found my Dad in the driveway with all his tools out and his circular saw. For the boys birthday my parents decided to build a sandbox in the yard for them to play with. He had the base together and by mid-afternoon it was finished and ready to be filled with sand. It came out great and the kids loved it!

The frame for the sandbox


Ready for the sand!


Ready to play!


Having fun!


Shaun climbing out of the sandbox


The sprinkler is really neat. We actually got the same one for David's friend and all he wanted to do when we bought it was open it to play with. We had to explain to him that it wasn't for him. You can imagine how excited he was to get one of his very own at his birthday! It comes with four plastic balls that shoot out the top when placed in the yellow spiral.



Showing me how it works!


This is the BEST!


Shaun thinking he might want to try it out...he wasn't a huge fan!

Big Boy Bike

It's official! David is fully, 100 percent potty trained! It was a quite an adventure with highs and lows but it's done and he couldn't be more proud of himself! It's one of those things as a parent you wish you could have a free pass, wave a magic wand and voilà it's done!

He has been wearing his big boy underwear since April; giving into peer pressure (he found out his BFF was wearing her her big girl underwear). The only time that peer pressure is a GOOD thing! He was so proud he was going *tinkle* in the potty. Poop on the potty was a whole different beast. I can't say it wasn't frustrating to have him half potty trained. We decided to bribe him. He loved riding the big boy bike at Grammy and Papa's and so we told him if he started going poop in the potty too that he could pick out his very own big boy bike.

Last week he started to go on the potty. After 4 days in a row without an accident, we took him to Toys R Us to pick out his bike. He was so proud he told the check out clerk "I go poop in the potty, I get a bike" He loves his new bike and his helmet and I can't wait to take him to the local park so he can take it for a test drive. But for now he is enjoying just sitting on it in the house!

Dish of the Week: Beef Ravioli in Basil-Cream Sauce

This weeks dish, Beef Ravioli in Basil-Cream Sauce, I found because I had some frozen beef ravioli in the freezer and wanted something besides marinara sauce to put over it.

Ingredients:
1 (24 ounce) package frozen beef ravioli
2 tablespoons butter
1/2 lb mushroom, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated parmesan cheese
1/2 teaspoon salt

Directions:
Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.

Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.

The Verdict:
This dish was a huge hit with the boys. David, who normally gives us a hard time about eating, asked for seconds and I couldn't cut up the ravioli's fast enough for Shaun. It was a great dinner to make as the Doc was on call and I was just in the mood for something quick but still tasty! This was both! If you like mushrooms (heck even if you don't) this dish will not disappoint!

David & Shaun Turn 3 & 1

Yesterday we held the boys dual Summer Beach Party Spectacular! Since Shaun's birthday was June 10 and David's birthday is August 9th, I decided to do one party somewhere in between! It's hard enough to find free weekends during the summer, let alone TWO!

We hired the Rec Dept to help host our Beach Themed birthday party and had it down the street at the local park. It worked out really well since we don't have the space or the backyard for a summer cookout. Two staff counselors came and set up games, prizes and goodie bags (shovel and pail) and entertained the kids for two hours

We couldn't have asked for a better day. It was a little windy but that breeze offset the heat from the glorious sun (who had been on an extended leave of absence for the month of June). I was just happy that it wasn't humid. I'm pretty sure that no one has forgotten David's first birthday party, with temperatures in the high 90's, and so humid you couldn't even breath.

The best part was seeing all of David and Shaun's friends running around and playing all the games. The parachute was the biggest hit of the day, but they also loved trying to Jump the River, and the Scavenger Hunt for beaded necklaces! We even got to do circle time thanks to Miss Sally!

It was a perfect day, the boys had a blast and we're so thankful for those who came and joined us for some fun in the sun! Here are some pictures of the birthday boys!

Birthday Boy David!


Birthday Boy Shaun!


Shaun on the Move! (he didn't really stay still long enough for a good picture)


Circle Time: Everyone put your hands on your mouth and say Shhhh!


Circle Time: Everyone Jump real FAST!


David jumping under the parachute!


Jump the River


Running the bases


Happy Birthday to you...

Dish of the Week: Shrimp & Scallop Lasagna

This weeks dish, Shrimp and Scallop Lasagna, is a Paula Deen recipe. I don't go out of my way to find dishes by Paula Deen since her dishes usually require lots of butter and something is probably going to be fried. I had some frozen shrimp and scallops in my freezer that I needed to use, and so a quick search on the Food Network website and this one caught my eye. Not too much butter and she uses half and half and not heavy cream! Which I could modify on my own but it was nice to see a dish of hers that wasn't so *heavy*!

Ingredients
12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Directions
Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

The Verdict:
YUM! That about sums it up for me! I absolutely loved this dish. It was nice because even with the half and half the sauce didn't feel so heavy and thick like alfredo can sometimes. I think I could have even gotten away with using whole milk (which is what I will do the next time I make this). The Doc really enjoyed it as well and was happy that I decided to add a veggie. I guarantee that if I didn't add the veggie it would have been the only complaint he had! So I thawed a box of frozen spinach, squeezed out the water and added it in the dish after I added the shrimp.

SIL and my Dad were able to try the leftovers and both really enjoyed it as well. My Dad had to get seconds!

The Boys Professional Portraits

Two weeks ago I took the boys to get their pictures done. I had felt bad for Shaun since he's only been one other time and David had them done three times by the age of one. David was great...all he needed was the incentive of M&M's to listen to the photographer. He posed and smiled so nice. Shaun, on the other hand, had some issues staying in one place long enough to snap a photo (he's a little too young to get the concept of a bribe).

It was more important for me to get individual shots than ones of them together so you can see from the is picture that Shaun was done. I must have sat him down in that spot five times before she was able to snap this picture.



Shaun - Age 1


David Age 3 (well almost 3)


Cheese!


He really wanted those M&M's!


My cutie!

Summer Recreation!

As I have posted about before, we are really fortunate to have an amazing recreation department here. It's only mid-July and the boys and I have already been to three concerts and seen Silly Willy the Clown. The Stack's joined us today and the kids had fun watching the show, playing on the slides, getting balloon hats and having a picnic lunch. Here are some pictures of the shows we have been to so far this summer.

At the park to see Nancy Lynn Cooper:

Nancy Lynn Cooper singing


Shaun playing along with the music


David having fun singing songs


At the park to see Annie's Natural Wonder Band:

Annie and the Natural Wonder Band preform:


David playing the musical plum!


That's right...the *Ladies Love Him*


At the park seeing Silly Willy the Clown:

Silly Willy preforming


David and Brady with their new balloon hats!

David


Cameron & Brady

Dish of the Week: Chinese Spareribs with Teriyaki Glaze

This weeks dish, Chinese Spareribes with Teriyaki Glaze, is something I found off the Food Networks website when looking for ideas to make my Mom homemade Chinese food for her birthday. I have never made ribs but have always wanted to try them. This was my chance.

Ingredients
Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish


Directions
Preheat the oven to 300 degrees F.

Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.

Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).

Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.


The Verdict: As I mentioned above I had never made ribs before. I have to say that while I am not a huge fan of pork ribs, I was a big fan at how tender the meat came out. The meat fell off the bone. I think the verdict from the family was that the meat was great but the sauce was a bit overpowering. I was in the minority, I thought the glaze was really tasty but wasn't crazy about the meat.

The big hit was my fried rice. It's nothing special but everyone loved it. Here is how I make my fried rice: I take some 2 cups white rice and cook it according to the package directions, set aside. Take two eggs and scramble them then cook them on low heat leaving them just slightly runny, set aside. I like carrots and peas in my friend rice but my family doesn't so I omitted this part. If you would want them, I use shredded carrots and mince them (but you could use frozen), then 1/2 cup of frozen peas. You could also dice some onion and add it in too, if you like. Take some olive oil in a skillet (or wok if you have one) and heat over medium.

If you're going to use the carrots (and or onion) add them to the oil first. Saute until they are soft about 5 minutes. Stir in the cooked rice and let it fry in the pan a little. Add the egg and soy sauce. The amount of soy sauce you use will depend on how dark you like your fried rice. Heat through and serve.

T-Ball!

Last night David started a four week T-Ball clinic for 3-4 year olds. He was so excited and he's even been practicing at home. There are about 10 teams of 5 kids and they began by learning the basics, how to catch the ball, how to run the bases and then they take turns hitting the ball. Once the kids got the basic idea they were assigned a team to play against. It was just so cute watching all these little kids running around the bases and trying to hit the ball.

David and his BFF


Time for T-Ball


Nice hit David!


Learning to run the bases

Summer BBQ

Yesterday was another fantastic day spent with good friends and eating some great food! I overate as usual but it was SO worth it! The menu was surf and turf and it was YUM! I made my famous orange glazed salmon and Brian marinated some jumbo shrimp and some sirloin steak. There was also some veggie kabob's and corn on the cob! Not to toot our own horns, but we always eat well when Brian and I plan a menu! Perhaps it's our new calling! We even joked about catering other peoples cookouts!

The kids had a blast playing outside in the sun and swimming in the pool. David also had fun learning how to drive Brady's Power Wheel (check them out in the video below)! It was a nice relaxing day, making me sad when the sun set and it was time for all of us to go home.



Brady & David crusin'


Shaun wanted to drive too!


David enjoying the Surf and Turf!


Corn on the Cob


Our happy family!

4th of July!

We hope everyone had a Happy 4th of July. We met up with Auntie Kristin and took the boys to our cities 4th of July celebration and had so much fun. Later we got a visit from the D-Crew and headed over to the beach! The best part was the SUN! We couldn't have asked for a better day!

David ready to celebrate!


Fun in the bounce house!


Enjoying an *Ice Cold Slush*


David going on a pony ride!




Mommy's Pride and Joy (Thanks Princess B!)


Heading to the beach!


David having fun making sand castles


Having fun in the sand!


Thomas having fun in the jumparoo!


Today we're off to a cookout with the Stack's and from the looks of it right now, we're going to have another nice day! It may even be warm enough to jump in the pool. We'll have to see though!