April 26, 2010

• Went on a Trip

  That’s right – another one.  This time I was on my own, with some friends, and without the family.  I find that my opportunities to get away seem to come all at one time — and since there’s often a long dry spell in between, I never miss the chance!!  It was a fun getaway and now I’m back and watching our daughter play on the neighbor’s trampoline next door.

  It’s fun to watch her – she doesn’t know I can see her and seems to have forgetten that she is in the neighbor’s yard – just outside their main living space.  It’s as if she thinks she is in a secluded imaginary place — alternating between elaborate jump/twirl combinations and lying down looking at the clouds.  Just when I start to worry that she is growing up too fast….I see a moment like this and realize she’s still my little girl.

  In other kids-growing-up news, our son will soon be losing his first upper front tooth.  It’s getting more wiggly by the day and I am not ready for it to go!  Once they lose those little baby teeth they look so much more grown up.  And then you have to start fretting about spending cold hard cash on braces, too.  Ha!

  We recycled at our beach house this past weekend.  Mostly.  I did hear something funny, though.  A stray plastic bottle had found its way into the trash bag and a friend mumbled under her breath, “Don’t let the earth saver know I threw this away.”  Of course, I snuck up on her, laughed and made a big show of fishing out the bottle and carrying it to the recycling bin out front!!

  The kids have been enjoying salad more than they used to, which is great as the weather gets warmer and my desire to cook gets even weaker.  They love the ranch dressing, but I’m not thrilled with the list of ingredients and level of processing.  I’m going to try this recipe from Elie Krieger – hope the kids like it.

  Ranch Dressing:

  • 1/2 cup nonfat plain yogurt or 1/3 cup nonfat Greek style yogurt
  • 1/3 cup lowfat buttermilk
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh chives
  • Salt
    

  Directions:
  If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

  In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.

  • 5:35 pm
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