Thursday, July 16, 2009

Oh goodness, this week has gone way too quickly! We've been on a roller coaster of busy-ness!
My brother and his family who live in France came into town last Thursday night. We had a great weekend spending time with them and the rest of my family. Our entire family spent Monday running around Adventureland like crazy people escaping a looney bin! It was so fun to see my three "French" nieces and nephew enjoy rides, roller coasters, and a water park for the first time.
Tuesday was busy with a MOPS picnic in the evening. I am very excited for MOPS this year!
Wednesday, we hit Jumping Jacks with a new neighbor friend and her children. All three kids left with a trophy of blood, bruises, or scrapes. I really struggle going to that place!
Then today we headed about an hour away to our other neighbor's "property". It was the most amazing thing--we pulled up to a gate and narrow lane in between two corn fields. After driving about a mile and a half, it turned into a hilly thick forest. They have 80 acres of mostly unsettled forest that the kids played in and explored. We picked berries and had a super fun day! Of course, I forgot my camera so I didn't get to capture any of the fun. Our neighbor said we could head out again before school starts. Yeah!
Amidst all of these fun activities has been some fun cooking too! Here's one recipe I found from Eat Healthy America. No one in my family really likes potato salad except for me, so it never gets made. When I found this healthified recipe, I thought I'd try it out for the picnic. It was good...and now I have my once-a-year fix for potato salad!
Dilly Potato salad

1/2cup plain fat-free yogurt
1tablespoon fat-free mayonnaise or salad dressing
1teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1teaspoon Dijon mustard
1/4teaspoon salt
large white potato, cooked and cubed (4 cups)
1small stalk celery, chopped (1/3 cup)
2medium green onions, chopped (2 tablespoons)
1.In large glass or plastic bowl, mix yogurt, mayonnaise, dill weed, mustard and salt. Add all remaining ingredients; toss.
2.Cover and refrigerate about 4 hours or until chilled.

We've also been enjoying a lot of blueberries! I'll try to post some pictures and recipes soon!


Liss said...

MMMM....I LOVE potato salad! It's the best! =D