this week has been sort of crazy with vbs again. our church has a second campus that is much smaller, and vbs was this week for them...really for us. we go to the 'north' campus. we've had about 35-40 kids, so it's a lot smaller vbs than the 500 from last week! i'm pooped! my kids are pooped! yay for the weekend! however, i'm so glad i could volunteer. it really was so fun to be with all the kids.
last weekend we decided to take a little impromptu trip to cottageville, sc to bee city. the hubs had been gone all week on business, so we needed some family time. bee city is about 45 minutes away from where we live. it's a bee farm and petting zoo...kind of random, but it only cost's $5/person, with jude and nora being free, and we are all for cheap entertainment!
oh, just a llama.
there were lemurs and monkeys that you could feed. the lemurs were so cute! their hands were super soft and fuzzy. jude was super excited about feeding them.
since my sweetie had been gone all week, we also needed some couple, no kids time. so, we had a date...can you believe it? two weekends in a row! we tried a new-to-us restaurant called 'the macintosh.' it sounds super cool, right? well, it was. my dinner was delish, and the dessert was mouthwateringly yummy! we will definitely be going there again.
me and my love taking in the sunset before heading home to the kiddos.
i seriously love this man!
have you ever seen a baby smile so much? my sweet lil fam.
i attempted to make ratatouille. my attempt was a success!
it was really good. i sort of followed this recipe. i made a few adjustments, like i added mozzarella cheese on top. it was good.
(adapted from seaweed and sassafras)
1 small eggplant
1 medium yellow squash
1 large zucchini
1 small fennel bulb
2 small beef steak tomatoes
1/2 jar of tomato sauce (i used trader joe's tomato and basil)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons evoo
salt & pepper
freshly shredded mozzarella (to your liking)
1. preheat your oven to 375 degrees F.
2. trim the ends off of the fennel, zucchini, squash, tomato and eggplant. slice all of your veggies (very
thin) (use a mandolin if you have one).
3. spray a 13x9 glass baking dish with non-stick spray and add the tomato sauce.
4. arrange the sliced veggies so that they just overlap one another, until you have run out of space.
there may be a few leftover pieces, that's okay.
5. drizzle the 2 tablespoons of evoo over the top of the arranged veggies and lightly sprinkle with the
herbs, salt and pepper. you may want to mix all the herbs together and then sprinkle. cover with the
6. bake for about 40 - 45 minutes until the tomato sauce is bubbly and the edges of the veggies are
roasted but not burned.
i served this over trader joe's harvest grains blend (couscous, orzo, baby garbanzo beans, and red
we had peach cobbler for dessert. you can find my recipe here.
jude thinks it's funny when i exercise. he tried to show us how he exercises like mommy. he laid down and lifted his legs up and down while playing the iphone. not sure what that says about my exercising. (i'll have you know, i don't look at my phone while exercising.)