It’s a slow learning curve, but I’m gradually realizing that the key to balancing a newborn and a toddler is thinking ahead. For example: Always have the diaper bag packed and stocked, get up way before the kids if you want any chance of a shower that day (which = sacrificed sleep, so the shower doesn’t always happen), and plan meals that require as little prep as possible. This especially goes for lunch, because usually I’m throwing Jack’s lunch together as quickly as possible before Isla wakes up in the swing and starts freaking out. Oh, and Jack has started refusing to feed himself- which is AWESOME. So then I’m shoveling food into his mouth, too. After my 10th scrumptious meal of grilled cheese crusts, I wised up.
Enter this salad:
It’s based on Jenna’s Mediterranean Quinoa Salad. Quinoa, cucumbers, tomatoes, kalamata olives and feta. Really the only difference is that instead of lemon juice, I made a vinaigrette of olive oil, red wine vinegar, oregano, garlic powder, salt & pepper to drizzle over the top. You can make it ahead and it just gets better the longer it sits in the fridge, so that works well.
Tonight we headed over to the Barteau’s for spaghetti dinner. Sweet Aaron, who I started babysitting before he turned two, leaves for COLLEGE this week.
(That’s what Jack does when we ask him to smile for the camera. Lovely, right?)
Patty’s spaghetti is amazing. My poor dad had to hold Isla while I put down two plates of this:
Speaking of Isla- she was NOT a happy girl tonight. I don’t know what the deal was but she screamed almost continuously for 2 hours. Ugh. Luckily she was much happier this morning. Chloe has decided that Isla is her new best friend. She snuggles up next to her on the couch and naps against her head. It’s pretty sweet.
Can you tell who’s the boss in our family?