Ryan's lunch: strawberries; Yves Good Dog hot dogs w/ketchup & mustard; a Tirosh sandwich biscuit; marinated mushrooms; balsamic zucchini.
AJ's snack: biscuit
& hot dog.
Yep, out of time this
morning!
Since my instructor at theY was on vacation, I used
the time to pick up groceries
at Asinayo, the local asian
market in town. They were
out of the teensy gel cups I
usually buy for Ryan for a
treat in his lunches, but they
had this huge bucket super
cheap so I thought I'd give
them a try; there are four
flavours: strawberry, mango,
lychee & grape. Ryan is dying to try them but I'm making him wait for lunch!
This afternoon this blog hit 2,000 hits per month. Yahoo!
And in other fun, there's still time to enter the giveaway over at Lunch In A Box for a Kids Konserve lunch set. Kewl! There are many great places online to buy stainless steel lunch products now.
And here's Nate playing
with his castle while I
cooked dinner...when he
wasn't busy trying to
remove outlet covers to
plug in a LiteBrite or
ransack his brothers'
Bionicle collection.
Along with basmati rice
& a chick pea curry, I
wanted to use up some
potatoes...so I created
this recipe...
Lemon Curry Potatoes
3 medium potatoes, peeled,
cubed
2 cloves garlic, peeled & roughly chopped
1 T. olive oil
1/2 tsp. salt
1/2 tsp. mustard powder
1/4 tsp. turmeric
1/2 tsp. ground cumin
1/4 tsp. ground coriander
a pinch of ground red pepper
1 T. lemon juice
In a small saucepan, boil potatoes until soft, about 15 minutes. Add garlic, cook another 2 minutes, remove from heat. Drain. Allow to cool somewhat.
Add olive oil & cook over medium heat 2-3 minutes.
Add remaining ingredients and cook until heated through.
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