This weekend we were one bear short at the den with Papa Bear away on a fishing trip. The neighborhood offered a wealth of opportunities to keep the boys and I happily entertained.
We started off our morning with breakfast at the playground. Sunday mornings are always a little better when you indulge in a blueberry scone paired with coffee. Climbing, crawling, and an unexpected surprise (a hot air balloon floating through the sky) set the tone for a wonderful day.
After lunch, we ventured out to the neighborhood Farmers Market. A few key finds included savory beef samosas, spicy habanero pickles, and homemade popsicles for the boys and me. Liam wore more than half of the red berry rhubarb on his chin and tee shirt. A sure sign he thoroughly enjoyed it. Atticus and I shared a tangy lime cucumber, and I think the photo evidence supports that he more than loved his first popsicle.
For homework, Liam had to complete a university pennant. I discussed the importance of college and showed him a video for each of his parents’ alma maters: Ball State (Sean), Indiana University (Anne), and Texas A&M/The University of Texas (Me). Because I went to two universities, I felt it was important for him to understand that transferring is always a viable option too. As we watched the videos together, I pointed out various features of each school but maintained absolute neutrality. I wanted Liam to decide which university he liked most. When it was all said and done, he decided he liked A&M the most because of Reveille, the Corps of Cadets, and the spirit of Aggieland. Proud of his artistic efforts, he posed with his pennant and made sure to throw in a “Gig ’em, Aggies” for good measure.
With Halloween around the corner, Liam is counting down the days until he can don his Darth Vader costume and venture out for trick or treating. This afternoon he created a Spiderman pumpkin to add to our growing collection.
After a fun filled day of indoor and outdoor activities, I opted for a simple yet delicious dinner of fideo. This classic dish is savory, spicy, and always takes me back to my childhood. It’s also quick, easy, and a great vegetarian option. I usually serve it with warm tortillas but because I was out, I opted for a side of tortilla chips and fresh avocado.
- 1 tablespoon olive oil
- 1 box of Vermecelli
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 15 ounces chicken broth
- 1/2 cup water
- salt & pepper to taste
- 1 packet of Sazon Goya cilantro and tomato seasoning
- 1 to 3 tablespoons chili powder (more or less depending on how much kick you like)
Sauté the onion and garlic in olive oil on medium heat until fragrant. Add the Vermecelli and sauté until brown. Then add the broth, water, salt, pepper, seasoning packet, and chili powder. Cover and let simmer for 15 minutes.
Serve with fresh tortillas or tortilla chips and fresh avocado.