Chitown

We made a trip to Chicago last Saturday.  The main reason was for Ady's birthday party, but it wasn't until the afternoon so we spent some time downtown in the morning.

The ubiquitous picture at Cloudgate.  It was in need of a cleaning!

At the party, Brooks and Hudson were the only boys there, besides their cousin Tyler.  They had a lot of fun making their mosaic.

  

Of course we had to make a stop at the Lego Store in Water Tower Place.

We enjoyed our lunch at Xoco, great tortas and churros.  The boys had goat barbacoa, I had carnitas, and Ryan had beef short ribs.

48 inches

Hudson has surpassed 48 inches and can now ride the big roller coasters.  He was super excited on our Annual Father's Day trip to Holiday World.  Here is his reaction to his first big coaster, The Legend.

It was also Brooks's first time to ride the big coasters at Holiday World.  His favorite was the biggest, The Voyage.  We had a great day, Hudson wants to know when we can go to Cedar Point to conquer the big ones.

Goodbye Grandpa

My last living grandparent is gone.  Grandpa Jahnssen passed away Thursday evening.  He was a strong-willed, opinionated man who was also very loving.  We were blessed to visit him only a few weeks ago.  I have many fond memories of him, and I'm glad that my boys were able to know him.  They knew what he liked (cantaloupe!) and not (spicy foods).  He will be missed by us all.

A visit from Grandpa in 2008.

Tasty Thursday

We're getting into the swing of summer.  Brooks and Hudson are outside all the time, having a great time with their friends down the street.

This Greek Quinoa Salad was a great side with grilled Greek chicken pitas.  It would also be great for a picnic, with some chickpeas or grilled chicken in it.  

Greek Quinoa Salad

2 cups water
1 cup quinoa
1 cup tomatoes, chopped
1 cup chopped cucumber
1/3 cup olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
salt and pepper

Dressing:
1/4 cup olive oil
3 TB red wine vinegar
1 tsp dried oregano

Directions:
1. Rinse the quinoa.  Add quinoa, water, and dash of salt to a medium saucepan and bring to boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, until water is absorbed.  Remove from heat and fluff with a fork.  Let quinoa cool to room temp.
2. In a large bowl, combine qunioa, veggies, and feta.
3. Whisk together the dressing ingredients.  Pour dressing over the salad and stir until mixed well.

Here's another salad, one that I have become famous for.  I like to bring this to potlucks because it is easy to make, cheap, can be left out at room temperature, and everyone loves it.  My secret is a big squirt of Sriracha sauce.

Sesame Noodles

1 lb whole wheat spaghetti
1 cup shredded carrots
1 bell pepper, diced
1/4 cup green onions

Sauce
1/4 cup soy sauce
1/4 cup brown sugar
3 TB olive oil
1 tsp garlic powder
1 TB rice vinegar
3 TB sesame oil
red pepper flakes
Sriracha sauce

1. Cook the spaghetti according to the package.
2. Combine all the sauce ingredients in a small sauce pan.  Bring the sauce to a boil and then simmer 2-3 minutes until the sugar is dissolved.
3. Toss the pasta with the sauce, and then add the veggies.