It was a quiet day for Olivia and me while Jackson was at school. We took a walk, did some laundry, swept the floors, watched her favorite Bubble Guppies, and colored.
For lunch, we made a pot of Simply Lovely Carrot Soup from How It All Vegan, a warming, golden soup flecked with dill and black pepper. Olivia is getting good with the carrot peeler.
For dinner I tossed rotini pasta with roasted broccoli, kalamata olives, artichoke hearts, fresh basil, olive oil and lemon juice. For the kids, I served all the components separately and let them pick what they wanted on their pasta. They love broccoli and olives, but can do without artichoke hearts and basil.
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