Momma was a chaperone on Vincent's 1st school fieldtrip. We walked to a local garden to pick out a pumpkin and then walked back to class. In the classroon the kids were split up into three groups to spend time at three activities. My group went to the carving station first to carve and explore the pumpkin. Next we went to the coloring table to draw a pumpkin face and work on our letters. The kids also got to try pumpkin seeds. Finally we spent time with the teacher guessing the height, weight and number of seeds in the pumpkin. It was a great time!

Leo "helps" Poppa fix the kitchen drawer. He actually did a good job holding the flashlight and generally stayed out of trouble.

Our good friends, The Bacons, came over for a playdate while our neighborhood "pet parade" was going on. The parents sat on the stoop with a bottle(s) of wine and the kids ran around, decorated cookies and played. The kids are perfectly matched (read that as: perfectly on the same level of crazy) and if anyone can understand our daily life it's Wade and Rebecca.

CHICKEN
Marinate your chicken in lemon juice (juice of one lemon) and soy sauce (1/4 cup) for at least an hour or overnight. You can either grill the chicken or broil it. We cut our chicken into strips before cooking and don't even bother with skewers.

GREEN BEANS
Pour into large skillet:
2 Tablespoons of Vegetable Oil
1 teaspoon of Sesame Oil

Heat skillet on high heat till the oil is very hot, almost smoking (3-5 min.)

Add 1 Tablespoon minced garlic (be ready for some serious sizzle)

Have the green beans ready because you need to add them before the garlic has burned. I let the garlic take on some toasty color, but don't brown it all. We use the frozen green beans.

Add green beans to skillet, I usually do about 1/2 lb. at a time, it's enough for 4 people.

Turn over the beans in the hot oil, picking up the garlic with them. Keep turning and mixing till the green beans are softening and showing some color change where they have contacted the pan. (about 2-3 minutes on high heat, it might take a bit longer if they are frozen).

Add 2 Tablespoons of soy sauce. Keep stirring until the soy sauce has concentrated and is sticking to the beans a bit. If you go too long they may get overly soft, you will find your preference.

Sprinkle with a pinch of salt and sugar. Turn over the beans once and put them on the plate.

COCONUT RICE
1 cup white rice (jasmine is our favorite)
1 1/2 cup water
1/2 cup coconut milk or light coconut milk
just under a teaspoon of salt
1 Tablespoon sugar

Bring to a boil while stirring, put the lid on, lower heat to a low boil/simmer, simmer for 20-25 minutes or until all the liquid has been absorbed. Check to make sure the heat is not too high, or the bottom will brown.

PEANUT SAUCE
(measurements are approximate- develop your preference with weekly practice)
2-3 teaspoons lemon juice
1-2 teaspoons soy sauce
2-3 Tablespoons peanut butter (crunchy is best)
1-2 Tablespoons coconut milk
a grind of black pepper

optional
dash of fish sauce
dab of Thai chili sauce

Whisk all the ingredients together in a bowl. If it is too thick add more coconut milk or water, if it's too runny or too tart, add more peanut butter. Find your sweet spot for a balance of salty, tart and creamy texture.

Vincent is the Star of the Week at school. He and Momma worked on his poster over the weekend. They cut out some magazine pictures, created stickers with Momma's special sticker machine, made finger print family members and lots more. The project instructions were to be creative! Mommma is in love with Vincent's masterpiece and plans to frame it for the playroom.

A new burger recipe we tried out with our recent ground turkey obsession. We made turkey meatballs, turkey chili, you name it. Our household works as a perfect cooking team. I usually get everything prepared in the morning and make some of the sides but leave the evening cooking to Anthony. This family meal is definitely a keeper!

TURKEY BURGERS
2 thinly sliced scallions
1/2 cup finely chopped celery
1 Granny Smith apples, peeled and diced
2 Tbsp canola or vegetable oil
2 pounds ground turkey breast
2 Tbsp salt
2 Tbsp black pepper
1 lemon , juiced and grated zest
3 Tbsp fresh parsley , finely chopped

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into 6 burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.


COLE SLAW
1/2 head green cabbage, finely shredded
1 large carrot, finely shredded
1/4 cup mayonnaise
2 tablespoons grated onion
2 tablespoons apple cider vinegar
Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, vinegar, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt or pepper if desired.

Should those be frowns?

Another from my phone.

The boys actually were playing TOGETHER at the park today.
They did this about 4 or 5 times alternating top and bottom until Vincent got a face full of wood chips.

Going through pics from my phone. This is from May.

Leo is our little daredevil. At the carnival he wanted to ride his 1st roller coaster. Vincent wanted nothing to do with it.

Larina has been sick so we couldn't take her picture until today. Her hair is growing a bit but she is still toothless!