And then other days I chase Jack around the house, snapping pics right and left. Today was one of those days.

Oh, I love him. Have I mentioned what he says when he gets in trouble now?

“Pretty Mommy!“… and then gives me a big kiss. Like AS I’m getting on to him for throwing food or hitting Chloe or whatever. And then how do I keep a straight face after that? I can’t. Which is why he continues to hit the dog and throw food.

Remember how I raved about Jill’s lasagna roll-ups from book club a couple weeks ago? Well she sent me the recipe and I gave it a shot tonight. My mom was over when I was assembling the roll-ups and she commented on how “pretty” they were- it is one of those recipes that just looks fancy. And it’s much easier to portion out than traditional lasagna.

You just boil the noodles, lay them out on wax paper, then spread on a mixture of ricotta, parmesan, spinach, egg and spices:

Then you roll up the noodles and place them in a baking dish…

Can I just pan out a little and show you what is REALLY going on in this picture?

And finally: Rescued from the pug, sauced, baked and plated.

Awesome recipe. Thanks, Jill! I tweaked it a little based on what we had on hand.

Spinach Lasagna Rolls

Makes 9 rolls

• 9 Whole Wheat Lasagna Noodles, Cooked
• 1 10oz Pkg Frozen, Chopped Spinach (cooked and drained WELL- press out the moisture)
• 1 15 oz Container Reduced Fat Ricotta
• 1/2 Cup Grated Parmesan
• 1 Egg
• 1/2 tsp Garlic Powder (or more if you love garlic)
• 1 tsp Dried Oregano
• Salt & Pepper
• 32 oz Tomato Sauce
• 1 Cup Part Skim Shredded Mozzarella

1. Preheat oven to 350 degrees.

2. Combine drained spinach, ricotta, parmesan, egg and seasonings in a medium bowl.

3. Grease a 9×13 baking dish. Pour a cup of tomato sauce on the bottom and spread evenly.

4. Place a piece of wax paper on the counter and lay out the lasagna noodles (make sure they are dry). Spread 1/3 cup of ricotta mixture evenly over each noodle. Roll up and place seam-side down in the baking dish. Repeat with all noodles.

5. Pour sauce evenly over the noodles in the baking dish and sprinkle with mozzarella. Cover with foil and bake for 40 minutes.

I pulled the ol’ baby pool out of the garage today. At first Jack wasn’t so sure…

But then his best buddy “jumped” in (okay, I forced her) and it was all good.

Every time I look at his swimsuit, I start singing Rock Lobster in my head.

Hope everyone had a great day!

1. We actually had a real, honest-to-goodness DATE on Friday night.

My parents graciously watched Jack so we could go to dinner and a movie. Oh, and my mom also watched Jack for a couple of hours on Friday afternoon so that I could do some house cleaning and actually take a shower. I told her the other day how long it had been since I’d had a shower and I think she was seriously creeped out.

Enough oversharing. We tried to eat at Fuzzy Taco but it was jammed (per usual) so we headed across the street to Sol’s instead. I had the Nieto Salad with beef fajita meat and too many chips.

Oh, and we saw The Switch. Very sweet movie.

2. Lots of family time.

On Saturday morning I was all set to head out for a run, but then my Dad called to see if we wanted to meet for lunch. The original plan was to meet at Zinsky’s… but apparently Zinsky’s went the way of Another One Bites The Dust in Dallas restaurant world. So we met my parents, Zach and Laura at Houston’s instead. Except that it’s not called Houston’s anymore; it’s Hillstone. When did this happen?

I ordered the Thai Steak  & Noodle Salad, but with rotisserie chicken instead of steak.

Lunch was delicious, despite that Saturday was officially Not My Day. Brian accidentally knocked a big glass of ice water into my lap at the restaurant, and then a few hours later Jack spit up ALL over me at the Galleria. Like picture a fire hose of milk. It was so heinous that Brian ended up buying me a new shirt to wear.

(And lesson learned: Always bring a change of clothes for Jack AND myself. Or at least a sweater.)

3. Jack has a new swing in the front yard- thanks to his Papa- which he loves loves loves…

… despite this photo:

That’s more like it.

4. I got to sleep in BOTH MORNINGS.

‘Nuff said. Thanks, Bri!

5. BBQ! Chopped brisket and beans at Peggy Sue BBQ on Saturday night.

And I got my first Pumpkin Spice Americano of the season afterward. Hello, fall!

6. Sonic Happy Hour trip with both the Furbaby and the Fleshbaby.

7. Quick, delicious and veggie-full dinner of spaghetti squash topped with roasted eggplant, roasted green beans, chopped chicken and mushroom sauce.

See? Not a bad weekend! And now I’m going to go take a shower and read in bed. Oh what an exciting life we lead…

Look at these pictures and tell me what we had for dinner:

PASTA!!

And apparently Jack is a huge fan. He spent the entire meal attempting to feed himself little pieces of spaghetti. It kept him busy and was pretty hilarious to watch. As you can see, the majority ended up on his shirt, in his lap, on the floor (Chloe says thanks).

We debated going to Tony’s for dinner, but after the little AC fiasco we’re attempting to save money. Plus my ass doesn’t really need a basket of delicious garlic rolls.

So instead we had whole wheat spaghetti topped with marinara, roasted eggplant (diced w/ peel, tossed with olive oil, kosher salt and garlic powder, and baked at 400 for 25 minutes), sun-dried tomato & mozzarella chicken sausage, and shredded parm.

The most exciting part of our day was meeting Mary Anne and baby Jude at the KC Pool. Mary Anne and I went to high school together, but now she lives in St. Louis so we don’t get to see them very often- which is too bad because how cute are these two together??

Jude is a few months older than Jack and it’s amazing to see the difference. Jude’s crawling all over the place. He’s pretty fearless and kept making a beeline for the waterslide. I’m hoping Jack took notice of the crawling situation- he’s getting close, but no dice.

After we got home from the pool, I put Jack down for a nap and came out to find this in the living room.

She’s been doing that a lot lately, just hanging out in the carseat. I think she realizes that every time Jack is in it, we end up going somewhere- and she wants to go, too. Poor Chloe. She’s the red-headed stepchild now.

Breakfast once again showcased my frozen cherry addiction.

(Don’t worry- I bought a new fruit at the grocery store today, so you’ll get a break from the cherries soon enough.)

Alright, kids… time for bed. But guess what tomorrow night is? Craft dinner for Restaurant Week!!! And sorry, Brian- that’s Craft with a C, not K. I know how much you love your mac & cheese.

I just realized that we have nothing to eat for breakfast tomorrow because I polished off all of our fruit this morning. Whoops.

Yogurt topped with blackberries, walnuts, granola, honey and chia seeds.

While my mom watched Jack, I carted poor little Chloe to the vet. Her left eye has gotten gradually more red and puffy over the past couple of weeks. I was hoping it would clear up on his own (because the vet is so freaking expensive) but that didn’t happen.

Can I just tell you how embarrassing it is to take the pug to the vet? They take her to the back to look at her eye and trim her nails, and I can hear her screaming from the waiting room. It’s like something out of a horror movie- you would think they were beating her back there. And the vet starts out with, “Aww, it’s okay Chloe!”

Then: “Chloe. Stop it.”

And finally: “CHLOE DON’T YOU BITE ME!!!!!!!!”

Oy, I just want to crawl under the table and hide. It’s amazing how a dog that spends at least 20 hours a day sleeping can get so worked up. And she mega-sheds when she gets stressed, so there was pug hair flying everywhere.

Diagnosis? Scratched cornea which has ulcerated… probably from a stick or something in the yard (and hopefully not a baby foot or fingernail). So now we get to apply ointment to her eye 4x/day.

I finally got Jack down for a nap around lunchtime. For lunch I made one of my favorite recipes: the Spanish Omelet from Nigella Express. Ohhhh, how I love Nigella. This is a Spanish tortilla, so it’s SO much easier to make than a standard omelet. You just beat a few eggs, toss in diced potatoes, roasted red peppers and cheese, then toss it in a heated skillet for a few minutes. Then, instead of flipping the omelet, you just put the whole skillet under the broiler until the top is set.

Then turn the skillet over onto a plate, slice, and voila.

Along with watermelon!!! That would be #4 of the season, in case you’re counting.

This afternoon we ran to Northpark, then back home for another nap, then met Brian & my parents for dinner at Monica’s Aca y Alla (Tuesday is half-price night!). I had the chicken enchiladas with tomatillo sauce.

Okay, it’s after 10 and Jack has yet to fall asleep so I better run. What is going on with this kid???

I’m tired of all the background noise, and it feels like evenings are getting a little depressing- eat dinner in front of the television, bathe Jack and put him down for the night, then more TV until it’s midnight and we should have gone to bed an hour ago but were sucked into some stupid show.

I’m pretty excited about this little project. Hopefully it’ll lead to me being slightly more productive in the evenings. Even blogging takes forever when the TV is on; too much distraction. Thus far (er, tonight) it’s gone really well- we fed Jack some oatmeal & pears, cleaned up what he flung all over the computer and coffee table, gave him his bath and got him all ready for bed- while actually talking to each other instead of just passing the baby back and forth. Crazy, I know.

Anyway, I’ll keep you updated on our progress throughout the week. I have to admit that I’ll miss my Today Show in the morning. Oh well, I have the Jack Show instead.

Brian’s mom, Kathy, was in town this weekend, so Friday evening we braved the storms and headed to Matt’s for dinner. I ordered the beef fajitas “light-style”- it’s not on the menu, but they just bring you extra veggies and corn tortillas instead of flour.

Saturday was crazy busy. I had Laura’s bridal luncheon at Canyon Creek Country Club in the morning, then Joy’s wedding shower/tea that afternoon. I got lost on the way to the luncheon and then was flustered and forgot to take any pictures, but it was so much fun and the food was delicious (macarons!).

My mom and I headed from the bridal luncheon to Joy’s tea. It was held at Rosebud Tea Room. I’d never actually been to a tea before, but it was great…

I love girlie food! Finger sandwiches, scones with clotted cream and lemon curd, strawberries, tiny brownies, and tea of course.

Joy looked gorgeous, as usual!

With the bride-to-be and the maid of honor (Joy’s sister, Mary Ann):

After the tea I headed home- it’s HARD to be away from the little guy all day. But he was good for Brian & Kathy. They took him to Twisted Root for lunch, and the manager approached them and asked if they had eaten at Matt’s the night before. Apparently she had eaten there as well and recognized Jack!

We were all excited to take Kathy to Smoke for dinner, but after driving all the way to Oak Cliff, we learned that they had changed the menu since we last visited in May. You can no longer order the meat and sides separately; now all that’s offered are entrees with set sides. Much pricier AND I didn’t see the pickled veggies. Very, very sad.

It was getting late so we decided to cut our losses and headed to Red Hot & Blues instead. We all ordered the same thing: Carolina pulled-pork sandwich with 2 ribs on the side.

I’m sad that I didn’t get any pics of Jack with Kathy this weekend, but you can see how excited Chloe was to have her Nana around.

Today we took Kathy to the airport and then headed home so Brian could watch the World Cup (pre-no TV pact) while Jack napped and I pulled weeds in the front garden. After getting all sweaty and gross in the flower bed, it was time for a swim.

Poor Jack. Have I mentioned how the only shaded floats left at Target were the girly pink ones? At that point we were on our third Target and decided that he’d just have to suck it up. Luckily The Senator doesn’t seem to care.

We had a mini-crisis. Chloe came with us over to Zach’s to swim, and we let her splash around in the pool for a few minutes to cool off (Brian was holding her). He put her on the top step and was showing her how to get out when she just hopped off the ledge into the water… and sunk like a bowling ball. Luckily I was right there and grabbed her, but the poor thing was PISSED. She spent the rest of the time running circles around the pool, barking at us. She wouldn’t even let Brian touch her for the next 2 hours. Sorry, puglet. Doesn’t she look indignant?

Snuggling with my water baby.

Time to upload pics, shower and head to bed!!! I’m meal planning for this week and think brisket tacos might be in our future. Yes sireee.

- SURVEY -

What would/do you do with a TV-free weeknight?

But dinner? Dinner was SOLID.

Last week Newflower had red peppers on major sale, so I stocked up. These little numbers were the basis for tonight’s meal of Vegetarian Stuffed Peppers. One of my very favorite dishes is Matt’s Chile Relleno- and weirdly enough, the best part of the dish (in my opinion) is the pecan & raisin garnish. I know, I know… sounds gross, right? But it’s SO good. The crunchy/sweet of the pecans and raisins balances out the gooey/salty of the stuffed chile. Yin and yang, people. This dish was inspired by Matt’s Relleno.

Anyway, here’s the recipe. Try it yourself and decide.

Tex-Mex Style Vegetarian Stuffed Peppers

Serves 4

• 4 Red Peppers, Halved Lengthwise and Cored
• 1 Cup Dry Quinoa
• 2 Cups Chicken Broth
• 1 Tbs Olive Oil
• 1 Medium Zucchini, Diced
• 2 Garlic Cloves, Minced
• 8 oz pkg Fresh Mushrooms
• 1 Cup Yellow Corn Kernels (I used frozen)
• 1 Can Black Beans, Drained & Rinsed
• 1 Can Diced Tomatoes, Drained
• 1/2 Cup Diced Green Onions
• 2 tsp Ground Cumin
• 1 Tbs Dried Oregano
• 1 Cup Chopped Pecans (plus more for garnish)
• Salt & Pepper
• 28 oz Can Tomato Sauce
• 1 Cup Verde (Tomatillo) Salsa
• 2 Cups Shredded Mexican Blend Cheese
• 1/2 Cup Raisins
• Sour Cream

1. Preheat oven to 350. Combine broth and quinoa in a medium saucepan. Bring to a boil, then lower heat and cover. Allow to simmer for 15 minutes then remove from heat and set aside.

2. Heat olive oil in a large skillet. Add garlic, mushrooms and zucchini and saute until zucchini is soft (around 10 minutes). Add corn, black beans, tomatoes, green onions and spices. Heat through. Add salt & pepper to taste.

3. Transfer quinoa to a large bowl. Using a slotted spoon (vegetables will be watery), transfer veggies to bowl and mix with the quinoa. Add pecan pieces and lime juice. Stir to combine and add more S&P to taste, if necessary.

4. In a separate bowl, stir together tomato sauce and verde salsa.

5. Spray a 9×13 baking dish with nonstick cooking spray. Spoon quinoa filling into red pepper halves and place in bottom of baking dish.

6. Once all of the peppers are in the dish, pour the sauce-salsa mixture over the peppers and top with the shredded cheese. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes- until cheese is bubbly.

7. Serve peppers topped with sour cream, chopped pecans and raisins.

Deeee-lish.

Oh, and my new favorite find! I went for a run before dinner and came back super sweaty, so this was a perfect post-run refreshment:

I’ve tried coconut water before, but it was the plain flavor and made me throw up in my mouth a little. The mango version is much, much better. Plus it’s chock full of electrolytes and potassium- great for after a workout (and only 70 cals!).

The rest of the day’s eats were pretty boring (yogurt & cereal, tuna salad sandwich) so I wont subject you to those photos.

I will, however, subject you to my beautiful babies.

Isn’t it cute how Chloe wants to be right next to Jack while he plays? Er, not right next to… more like a (baby) arm’s length away. The Senator has discovered pug fat and he LOVES IT.

(Also, today was the third time in a few weeks where someone has mistaken my sweet baby boy for a sweet baby GIRL. I’m choosing not to be offended by this, as he does have the most luscious lashes I’ve ever seen. However- on this particular day he was wearing a “Mommy’s Little Boy” onesie. Context, people! Geez.)

- SURVEY -

What’s your favorite food combo (weird or otherwise)?

I’m a sucka for the salty-sweet. This weekend we bought a Lindt bar that was chocolate with sea salt. So delicious. Actually, I think there are few squares left in my purse…

And later we be clubbin’.

Remember how I told you my mom brought us a bunch of fresh tomatoes and cucumbers? Well I forgot that she brought peaches, too! They’re getting pretty ripe, so this morning I incorporated two into breakfast. Plain yogurt topped with fresh raspberries and peaches, sliced almonds and a few Quaker Cinnamon Oatmeal Squares.

(Can you tell I’m a volume eater?)

Today was busy busy busy. Tomorrow I’m hosting book club, then on Friday morning we leave for Fredericksburg to celebrate our 5 year anniversary. I’m SUPER excited about the trip, but it’s our first night away from Jack. That part makes me a little nervous.

Also- if anyone has any suggestions of places to visit in Fredericksburg, I’d love to hear them.

So today I was just rushing around trying to get errands run, dishes cooked, bags semi-packed and the house cleaned. My mom volunteered to watch Jack for a couple of hours, so for convenience purposes I just grabbed this at Target so I could zap it at her house whilst making the drop off. Holy run-on sentence.

Amy’s Black Bean Tamale.

It was definitely tasty and relatively filling. But for 330 cals and 10 g fat, I want something that takes more than 2 minutes to eat- you know? The tomatillo sauce was surprisingly good.

I tried to make the Momofuku Compost Cookies a few months ago and they were an epic fail. Sad. But I kept running across the cookies in blogs and articles and decided that it meant the universe really wanted me to make them.

(The universe wanted me to make them. It had nothing to do with the fact that I was craving cookie dough like it was going out of style.)

Luckily I ran across this recipe on Natalie’s Killer Cuisine. My “add-ins” included dried cherries, mini chocolate chips, butterscotch chips, shredded coconut, rolled oats- and the clincher: crushed kettle chips.

These turned out much better than before!!

I love that they’re so customizable. I’m trying to dream up other fun mix-ins: Pretzels, PB chips, Raisinettes, Reese’s Pieces, crushed malted milk balls, graham crackers…

We had a bunch of leftover brown rice, so for dinner I made a batch of Savannah Beans & Greens Soup from my Moosewood cookbook. It’s a really simple recipe that features two of my faves- black-eyed peas and kale.

Along with cornbread muffins. Just a box of Jiffy mixed with 3/4 c corn and 1/2 c shredded cheddar.

I think I’ve found a problem with my new picture-taking spot. Great natural light, but…

Alright I’m off. More cooking to do, and THIS to clean up:

- SURVEY -

Have you had any recipe failures?

Four words: Bacon-Cheddar-Apple Pie. ‘Nuff said.

Remember this?

Well it turned into this:

Rosemary-Potato Pizza with Caramelized Onions and Goat Cheese

• 1 Tbs Olive Oil
• 1 Tbs Butter
• 1 Red Onion, Thinly Sliced
• Salt & Pepper
• 1 tsp Sugar
• 2 Tbs Balsamic Vinegar
• 1 Russet Potato, Peeled
• 2 C Shredded Mozzarella
• 1 Tbs Herbes De Provence
• 1/2 C Goat Cheese, Crumbled
• Garlic Powder
• 1 Whole Wheat Pizza Crust

1. Preheat oven to 450.

2. Place potato in a large saucepan and cover with water. Bring to a boil and cook until potato is soft when pierced with a fork. Remove potato from water and set aside to cool.

3. In a large skillet over medium heat, combine butter and olive oil. Once butter has melted, add onions and stir to coat. Season with salt and pepper. Cook for 10 minutes, stirring very frequently.

4. Add sugar and balsamic vinegar to onions, scraping browned bits from bottom of pan. Continue to cook, stirring almost constantly, until onions have caramelized. This could take up to 30 minutes. Be careful not to burn onions. Once they reach a golden brown color, remove pan from heat and transfer the onions to a bowl.

5. Once potato has cooled, cut into 1/2″ slices. Then cut each slice in half so you end up with semi-circles.

6. Place pizza crust on a pizza stone or pan. Top with 1 1/2 C mozzarella.  Cover cheese with potato slices, then top with caramelized onions. Sprinkle herbes de provence evenly over pizza. Next, crumble the goat cheese over the top, then sprinkle on remaining 1/2 c of mozzarella. Finally, sprinkle on garlic powder (I used about a teaspoon- use more or less depending on your taste).

7. Bake for 15 minutes, until cheese is bubbly and starting to brown. Remove from oven and serve.

This pizza was insane. I’ve always loved the Rosemary-Chicken-Potato pizza at California Pizza Kitchen, but judging from the drips of garlic butter I’m guessing it’s probably horrible for you. This one is much healthier and tastes almost the same. Next time I’m going to roast a few garlic cloves for the top.

Let’s see, the rest of the day is kind of a blur…

Breakfast: Cheddar Muffins and an apple.

Snacky snack- 100 cal pack of almonds. I love almonds.

I tried to take Jack on a walk this morning but he was having NONE OF IT. We got two blocks and he started wailing. I think he’s going through a growth spurt or something. Last night he slept from 9-7:45, then napped for an hour and a half (RECORD!!!) at 9:30. And he took two more naps this afternoon with only an hour in between.

Not that I’m complaining. Well-rested baby = Well-rested mama. Er, at least a mama with a slightly more organized house. I didn’t know what to do with myself while he spent all that time sleeping, so I reorganized our bathroom cabinet.

BAD:

GOOD.

Lunch was a curry-chickpea wrap using last week’s leftovers.

After lunch we played for a little while. I bought Jack new blocks at Target, and for some reason Chloe thought they were delicious. She wouldn’t stop licking them. At first Jack thought it was funny…

But then he was like, “GET OUT OF MY FACE, PUG.”

I know the feeling, dude. I know the feeling.

I guess that’s pretty much it for the day. Oh, I got an awesome run in this evening!!! I normally hate waiting that late to run (not to mention that it got up to almost 90 today) but this felt really good. Three sweaty miles in gorgeous weather. So woohoo to that.

Alright, I’m off to shower. Catch you guys tomorrow.

After Sunday’s dinner, we found ourselves faced with a whole lot of extra pot roast. Seeing that tomorrow’s CINCO DE MAYO, what better use of the surplus than enchiladas? And these contain extra veggies and beans, unlike the traditional enchiladas you’ll find at most Mexican restaurants.

So here’s the recipe.

Shredded Beef Enchiladas

Serves 4 (8 Enchiladas)

• 2 Tbs Olive Oil
• 1/2 Medium Onion, Diced
• 1 C Frozen Corn Kernels
• 1 Bell Pepper, Seeded and Diced
• 1 Can Black Beans, Drained and Rinsed
• 2 C Leftover Pot Roast, Shredded
• 2 Cans (10 oz each) Red Enchilada Sauce
• 2 tsp Red Wine Vinegar
• 1 tsp Hot Sauce (I used Chipotle Tabasco)
• 1/2 tsp Cumin
• 1/2 tsp Chili Powder
• Salt & Pepper
• 8 Tortillas (Soft Taco/Medium Size)
• 2 Cups Mexican-Blend Shredded Cheese

1. Preheat oven to 350.  Heat olive oil in a large skillet. Add onions and saute until translucent.

2. Add corn, peppers and black beans and stir until heated through.

3. Add pot roast and cook for a few minutes, breaking up any large chunks. Pour in half of one can of the enchilada sauce, vinegar, hot sauce, cumin and chili powder. Then add salt & pepper to taste.

4. Simmer for several minutes, stirring. Remove from heat. Mixture will look like this:

5. Spray a 9×13 baking dish with nonstick cooking spray. Pour other half of the can of enchilada sauce on the bottom of the dish.

6. Working with one tortilla at a time, spread about 1/2 cup of the beef mixture in the center of each tortilla, then roll up. Place seam-side down in baking dish. Repeat with remaining tortillas. I only fit 7 in my baking dish, but one of the enchiladas was overstuffed.

7. Once all tortillas are filled, pour remaining can of sauce over the enchiladas, then top with cheese.

8. Bake for 30 minutes, or until cheese is bubbly.

Top with avocado, sour cream, jalapenos, cilantro, etc…

VOILA.

Okay, I can’t resist sharing a few pics.

My sous chef:

And can you tell who in our house is desperate for affection right now?

Poor Chloe.

- CINCO DE MAYO SURVEY-

Frozen or on the rocks?

Frozen, with salt.

Like THIS ONE.

Chocolate Avocado Pudding, from my friend Evan over at Food Makes Fun Fuel. Whole Foods had a bunch of produce on major sale during their grand opening on Monday, one of those being 3 avocados for $0.99. Crazy. So I had three giant avocados in my fridge and no idea what to do with them (not a bad problem to have). Half of one went into this pudding, which was insanely chocolaty and delicious. The only problem was that I had super dark cocoa powder (Ghirardelli) on hand so I had to add lots and lots of sweetener to cut the bitterness. Next time I’ll probably just use less of the cocoa.

Oh, and I may or may not have topped this healthy, vegan dessert with mini-marshmallows and butterscotch chips. Classy.

Breakfast was raspberry yogurt topped with Quaker Cinnamon Oatmeal Squares and raisins.

As someone commented the other day, our fridge is full of “ingredients” but bare of “FOOD.” I debated dragging Jack to Subway for lunch, but decided against it out of sheer laziness. Instead I scrounged around and threw together a bowl of some of my favorites. And it worked really well.

Brown rice and lentils (which I’m now convinced is the best combo ever), topped with a chopped piquillo pepper, half an avocado, shredded cheddar, sour cream and lots of lime juice.

Poor Jack. Brian gave him a bath last night and didn’t brush his hair… so this is what we had to work with this morning.

Not sure what that expression’s all about. Brian also refuses to put any baby lotion on Jack because he thinks I “grease him up” too much. Whatever. That baby smell is like crack.

Tonight it was just me and the Senator. Brian had some SMU dinner to attend, so Jack and I watched 16 & Pregnant. Which made me cry… pathetic. Dinner was quick and dirty:

Morningstar Farms Riblet on an Oroweat Sandwich Thin, along with roasted broccoli (topped with lemon zest, lemon juice and parmesan) and Salt & Vinegar Popchips.

This week is flying by. Tomorrow we have a playdate with Lauren, Julie, kids and dogs. Chloe & Jack are pretty excited about it.

Night!