I did it. I cut his hair. The little curls on his neck? Gone. And you know what? I like it. It’s really cute. He looks like a little boy. My little boy. Sure, he’s my baby and always will be, but I’m determined to free him from what I call the youngest child syndrome, even if I just wanted to let the neck curls grow forever and ever and keep him tiny and small for all time. Love you, Little Man.
I am pretty excited about pulling the pan of enchiladas I made a few weeks ago out of the refrigerator while Ole’s teaching his class tomorrow. It makes the evening go so much smoother and seem manageable to me. And you’ll notice the pancakes are still on the menu. I got a bit ahead of myself and didn’t make it to the grocery store for milk before I needed to be mixing the batter up. Oops. It happens to all of us, right?
Monday – Beef enchiladas, guacamole, pico de gallo, blue corn chips
Tuesday – Seared Ahi Tuna, marinated shrimp skewers and grilled pineapple planks
Wednesday – Mojito chicken sandwiches, sweet potato fries
Thursday – Breakfast for dinner: blueberry pecan pancakes and scrambled eggs
Friday – Pizza night. I have some chevre left in the fridge from a gratin I made last week, and I’m excited to top off a grilled pizza or two with it and make Deb’s lemony zucchini goat cheese pizza
Recipes to look for here at Food for My Family this week: I’m still talking about turkey here. I have a cream of turkey and wild rice soup and a turkey salad with a gingered clementine dressing and pomegranates. In the meantime, if you’re trying to figure out how to use up that leftover turkey or if you took advantage of sale prices on the store’s leftover turkeys, here are a few ways to use them: my favorite turkey sandwich and making turkey broth out of the scraps and a turkey and mushroom casserole.
If you get a moment, could you rate my video over on the Oxo Contest? I’ll see if I can’t get some of the outtakes together to show you just what it’s like over here at Food for My Family. Thanks!