This past weekend I picked the last of the spaghetti squash from the garden. We have eaten a few already and they are wonderful, but I felt the need to come up with another way to prepare them. We have had them with marinara sauce and eaten it like regular spaghetti, also pesto sauce and chicken. When I was in the mountains with my mom I made a spaghetti squash and cheese casserole.
I’m sure you have all seen the mini muffin “donut” craze on blogs already. I have been wanting to try it out and have several ideas. This particular muffin wasn’t even on my radar, but as I headed up to the mountains with the boys I knew I wanted to try something. I was first thinking something zucchini since it is plentiful in the garden right now. I brought up several zucchini with us, but alas, I have eaten most of them already!
It is offcially summer break now! To start it off a bit rocky my husband had to leave the country for business the very first full day of break. That’s right, me and three rambunctious boys alone for nearly seven days. This calls for baking and keeping their mouths full. For our first morning without Daddy we made these muffins. They were a huge hit. Sean declared them “the bestest muffins ever”!
They provided the boys with enough energy to play outside and help in the garden. I planted some more zucchini and yellow squash seeds. Just because! I pulled up two big areas of lettuce last weekend and figured why not try to grow something it those spots. It is still a little early for the pumpkins seeds to go in and squash was the answer. We’ll see if it grows.
Life has been crazy lately. Let’s call it the end of school year madness. Field trips, end of year parties, preschool graduation, Kindergarten graduation, add in swim team practices and you have madness!
Jack and Ewan are on the swim team this summer for the first time and practices started a few weeks ago. This means picking up Jack at the bus, rushing home for a quick snack and rushing off to the gym. It also means not getting home until just before 6PM. So what about dinner?!
If all goes well I do all my prep work earlier in the day and just need to heat things up when we get home. Or better yet, I make a salad like this Mediterranean lentil salad. Make it in the early afternoon, throw it in the fridge and you are good to go.
Last year I received an ice cream machine as a gift, yet somehow I only used it once. It was time to change things and delve into the world of homemade ice cream. Since we recently went to our favorite ice cream shop up in the mountains I decided to make a flavor similar to one I enjoy there.
This is a wonderfully coconut filled ice cream with dark chocolate and almonds. Somehow many of my recipes seem to contain coconut, odd since I could not stand it growing up! I can’t recall when I began to like coconut, but there is clearly no stopping me now! Continue reading
Feeding My 3 Sons 