July

What a busy month! The Fourth was really fun with the kids this year. We rode our bikes a few blocks to the parade route and watched the parade. This was the first year the weather was not sweltering and the kids could be comfortable. Quentin enjoyed picking up the candy from the parade participants. He was so kind, to give Lars the very first piece he grabbed! Not everyone get a big brother that awesome! We are also lucky enough to be able to view the city fireworks from our own lawn. Lars fell asleep before they began, and Quentin was bored with them before they were finished. So, for this point in our lives watching from the lawn works the best for all of us!

The children have been happy to spend time

painting and coloring at the table this summer.

Quentin always loves a good mess! Lars has learned that green markers do not taste a great as they look.

We've been fortunate to enjoy a few trips the local state park for swimming and nature hikes this summer. Quentin also participates in an education program sponsored by the park. This past week he learned about honey bees, why they dance, and some of the different types of bees within a hive. We met a pal from school for class, had a picnic and played on the playground afterwards. It was a lovely day overall!

The boys and I have visited the Farmer's Market this summer to visit a few stands and find some treasures we aren't growing in our own garden. The sugar snap peas have been a favorite.

Summer Dishes I enjoy...

Lighter Potato Salad
1 cup cubed cooked potatoes
2 hard boiled eggs ( I removed the yolks)
1 cup cubed apple
1 cup peeled cucumber
½ cup diced red onion
½ cup mayonnaise
2 Tbspn light sour cream
Salt and pepper to taste

Mix together all together. Refrigerate for a couple hours. Eat within 2 days, tends to get a bit watery and cucumbers get soggy much past two days. Garnish with parsley, or fresh dill.

Baked Beans
1 lb dried small white beans
3 ½ cups water
1/3 cup molasses
¼ brown sugar ( I don’t pack it)
1 white onion
1 Tbspn yellow mustard
½ tsp salt
Combine all ingredients in a crockpot. Cover and cook on high for 6 to 7 hours or until beans are tender. I have added at least an extra cup of water half way through the cooking process each time I have made these. Also removed the bacon from the recipe to cut fat, but feel free to add a few slices.