This is from yesterday. We had a (somewhat) busy day. Grocery store in the morning, and then we were off to a craft/play date for Jonny with some friends in the neighborhood. The kiddos decorated cookies, had lunch, and played games. Ash got into everything and was a big grump because he needed a nap. But still it was fun getting together.
Ash playing with baby dolls. Oh well.
He REALLY wants those dolls.
Right in the middle of decorating, "Mom-check my wart!" (It is healing nicely, by the way)
Playing with a transformers jet.
Jon eating the decorations
Very intense frosting
Woah! Enough frosting, buster!
After the playdate, we went home and cleaned up a bit. Then Tay came home from school, and homework time began! Taylor's friends came over while she was working on an animal report, so they helped her out with it.
Taylor concentrating very hard.
Drawing her Giraffe picture to go with her report.
Carson, drawing a chameleon.
Sophie, very focused on her flower drawing.
It was a relatively nice day, but by the time Adam came home I was shot. So, he kindly packed the kids up and took them to daycare while he went to the gym. In the meantime I was able to get dinner ready. We had brussels sprouts for the first time EVER, and the kids LOVED them. They both had seconds! Here is how I prepared them:
Trim ends and outer leaves from 1 lb of brussels sprouts. Place in large ziploc bag. Add 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Shake to coat sprouts evenly. Place in shallow baking dish, and bake in an oven preheated to 375 degrees for 30-45 minutes, stirring every 7 minutes or so (so that they brown evenly). You want the outside to be a nice DARK brown. Trust me. Then, enjoy! 1 lb made enough for my family of 4 as a side dish.