Tuesday, May 27, 2014
We were sad to say goodbye to the Showalters this morning. They arrived last Wednesday which was also Tyler's last day of school.
Thursday while I was at work, I got this picture of them playing at the park. It made me happy. :)
Friday was my last day of work. Meanwhile, the rest of the crew went to Tanganika. Looks like they had a good time!
Feeding to lorikeets.
And a giraffe.
Sweet Reid kisses.
Evenings, Ted and Sue joined us for dinner. Friday was our traditional trip to Red Lobster. Luckily, we were all healthy this year so we could all enjoy it. And the kids are all getting old enough to mostly stay seated during our meal. We're growing up! :)
Saturday, I got to join them for a trip to Exploration Place, lunch at Old Chicago and a walk by the Keeper of the Plains.
Wright Brothers flight simulator. A.k.a. let's crash and laugh.
Erosion display. Whatever, it's a sand and water table. :)
Tornado simulator = fun!
Our renaissance princesses riding their noble steed. Likely Elsa and Anna on their way to the coronation ball.
Yes, riding horses is painful, Hollins. ;)
Our little jester.
Sunday was spent in Hesston.
Lunch at Pizza Hut.
Enjoying the cool water at the Arboretum.
Then Hollins and I were off to the splash pad and playground with the kids while Ted, Sue, Wayne and Rachel went to watch the Cotton Patch Gospel one-man show.
Tyler talking Reid into trying out the water.
Aaaannnnddd, they were worn out. After dinner, Reid and Aubrey fell asleep watching Frozen on Grandma's bed.
Memorial Day was laid back.
Ahhhhh, a happy start to Summer!
Birthday and Mother's Day were all wrapped up into one for me this year. Donuts for breakfast. Kisses, love and lots of birthday wishes from Aubrey.
Flowers (and some honey-do's checked off the list from Wayne).
A picture from Tyler.
And we cooked for Ted and Sue in the evening for Mother's Day. Middle Eastern steak and chicken kabobs with peppers and onions (using this recipe to marinate it all...overnight), roasted green beans and strawberry cream cheese pie for dessert.
And, a favorite Couscous Salad. This is a tried and true favorite. In fact, I made it again last night as a side with our cookout foods.
Couscous with Marinated Artichoke Hearts1 3/4 cups couscous
2 cups boiling water
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups coarsely chopped marinated artichoke hearts
1/2 cup minced green onions
1/2 cup minced fresh Italian parsley
1 Tablespoon chopped fresh dill (1 t dried)
3 Tablespoons lemon juice
1 garlic clove, minced
1/2 cup toasted chopped walnuts *
4 ounces feta cheese, crumbled
1. Place couscous in large bowl; cover with 2 cups boiling water. Stir; let stand 10 minutes or until water is absorbed. Stir in oil, salt and pepper.
2. Stir in artichoke hearts, green onions, parsley, dill, lemon juice and garlic. Transfer to serving bowl. Cover. Let stand at least 30 minutes. (Salad can be made to this point up to 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving). Just before serving, sprinkle with walnuts and cheese.
* To toast walnuts, spread on a baking sheet. Bake at 375 degrees for 7-10 minutes or until lightly browned. Cool.
16 (1/2 cup) servings
One of Tyler's spring homework activities for the Animal Expo....all about Bluefin Tuna