Happy Belated Mother’s Day! We had a really fun weekend. We ended up taking Brian’s parents to the lake (with a quick trip back on Saturday for Isla’s soccer game) and spent the weekend relaxing and enjoying the nice weather. On Sunday we had a Mother’s Day lunch at The Boathouse in Athens, which is about a 30 minutes drive from our lake house. It’s right on the water (Lake Athens) and we ate on the patio while the kids climbed trees and played corn hole. Pretty perfect! Have to take advantage of this patio weather before we’re in the mid-90′s.
I can’t believe school is out in just over 2 weeks! On one hand I’m super excited to have the kids home and no schedule… but there also a bunch of projects I need to do that will be basically impossible once they’re home. My goal this week is cleaning out their drawers and closets because they’re overflowing with too small/out of season clothes. So. Many. Clothes.
Dinner tonight was pretty much the perfect summery meal. I found a recipe for pasta salad with lemon poppyseed vinaigrette on the Tried and True Moms Instagram page (@triedandtruemoms- they have some great tips!) and it sounded pretty amazing. I made the dressing this afternoon and threw the salad together tonight. It’s farfalle pasta, arugula, tomatoes (I bought some at a farm stand this weekend, so they were really good), goat cheese and pine nuts. Basically a bunch of my favorite things.
Then you just toss it all with the lemon poppyseed dressing right before serving!
We had it with steamed shrimp that I picked up at the grocery store store today. Can’t beat that for an easy meal! The pasta soaks up a lot of the dressing, but luckily the recipe makes a huge batch. I only used maybe 1/3 of the dressing so planning to add more to the leftovers tomorrow if they seem dry.
Yay for no-cook meals, amiright?