Thursday, July 24, 2014

Splash-Down



This is my seven-year-old who now LOVES waterslides. :) It's fun to see him tall enough and brave enough to try new things! We took a friend with us to the waterpark and had a great time, even though the temps dropped to the 80's that day.

Yesterday was spent searching for a financially feasible Epipen option and reading some seriously scary stuff about allergies. My kids were bored and hyper and running circles around me while I tried to figure out what to do at the grocery store pharmacy. Two adults spoke to them about not running and not climbing on top of the cart. I was humiliated and trying to ignore the onlookers and just focus on my boys. They are missing their daddy wrestles -- it really helps meet their physical needs.

Making: Feta Ciabatta Sandwiches. The kids aren't appreciating squash right now, but I still think these are delish.
Feeling: Tired. Sore. Guilty. Worried. Afraid. Pretty much normal, in other words.
Reading: The Entitlement Trap by Richard and Linda Eyre
Planning: To listen to Ralph S Mouse in the car while we drive today.
Resisting: All above feelings.
Thankful for: New starts after rough days.
Sharing: This article about education and the common core and entitlement. And these robots.

Monday, July 21, 2014

Simple Coconut Sticky Rice with Diced Mango





There is a trick to this. Or perhaps a set of tricks.

#1. You must use sweet rice.
#2. You must cook said sweet rice in coconut water.
#3. You must find some very thick and creamy coconut milk.
#4. You must find sweet and delicious mangos.

Follow these rules and you'll win every time. You'll have dancing taste buds just like me.

---
Coconut Sticky Rice with Mango
recipe by me, coconut and mango designed by GOD

Sticky Rice:
2 cups sweet rice
3 cups coconut water {or one 16.4 oz can as pictured above}
1 tsp salt

Coconut Cream Topping:
1/2 can coconut milk/cream {my favorite is from Trader Joes}
3 Tbsp brown sugar

Garnish:
diced mangos, as many as you like

I use a rice cooker to cook my rice -- 2 cups of dry sweet rice mixed with 3 cups of coconut water {big bonus if there are chunks of coconut in it} and 1 tsp of salt. When this is cooked, I simply pour my coconut cream/sugar mixture on top and cover with diced mangos.

See, I told you it was simple.

Friday, July 18, 2014

The Hiawatha Trail | A Family Bike Ride




Want to ride 15 miles with your kids in the cool mountain air of Northern Idaho? Riding across old railway trestles and through long dark tunnels? Downhill all the way with a shuttle bus at the bottom to bring you back?

It's scenic, interesting, well-staffed. Really a great adventure, even for the youngest bikers {we had a four-year-old and five-year-old in our group}! Just bring plenty of water and lots of snacks.

Here are my trip tips:
  • Bring a first aid kit in case little ones crash and need a bandaid.
  • Carry at least 2 liters of water per person {a hydration backpack works really well}.
  • Have snacks prepared in advance and take breaks often along the trail {like at every mile marker}.
  • Don't forget headlamps or helmets, they are required.
  • Headlamps can be tied to the front of helmets -- convenient.
  • A light sweater will help in the chilly tunnels {especially the nearly-two-mile long one}.
  • Wear close-toed shoes and comfortable shorts.
  • The trail is gravely {although not too loose}, so put your knobby tires on.
  • Make a joyful noise in the tunnels!! We sang "It Is Well" in four-part harmony. It was incredible.
  • Bring friends. Seriously. It will make a HUGE difference in the kids' motivation to finish.
  • Bring LOTS of snacks and hand them out generously. Oh, did I already mention snacks? #bigdeal ;p

Check out ridethehiawatha.com for more details, reserve yourself a spot and then pick up your tickets at Lookout Pass Ski Area {you can rent bikes, helmets and headlamps there also}.























Unfortunately, this is not a sponsored post. Nobody paid me to say nice things about the Hiawatha Trail. We just love it that much. :)

Tuesday, July 15, 2014

Ice Cream for the Road




We're in a hotel room right now {courtesy daddy} getting a final dose of WIFI and some hot showers before adventuring out into the woods. Didn't we just get out of the woods? Well, yeah. If I had thought once or twice, I might have planned in a couple days at home in between trips, but we managed to get laundry done and repack the car in the better part of a day. Now we've got our kayaks and passports and are armed and ready for the next three weeks! #summerisawesome #rockon

We might have to count the number of ice cream cones enjoyed over the next three weeks...

Making: Tracks. ;)
Feeling: The big ole bruise on my thigh that I acquired somewhere between going up the chairlift at Silver Mtn and coming down the Hiawatha Trail {two separate biking adventures last weekend}.
Reading: Wild with Child. Absolutely inspiring stories here.
Planning: To spend the night by a mountain lake after hiking in a couple miles.
Resisting: My fear of bears.
Thankful for: Really light and tiny sleeping pads that make backpacking possible.
Sharing: Lots of adventures to be found on my Please Adventure board and these banana pancakes!

Monday, July 14, 2014

Basil Almond Pesto from the Garden

Basil Almond Pesto | Pete and Buzz
Basil Almond Pesto | Pete and BuzzBasil Almond Pesto | Pete and Buzz

Basil Almond Pesto 
my own invention, with less oil and more garlic :) 
2 handfuls of basil leaves {fresh is best!}
2 cloves garlic
¼ cup almonds
1/2 cup grated parmesan cheese
1/3 cup Olive Oil
pinch of salt

Peel and put the garlic clovers in a blender {VitaMix is pretty awesome} and pulse a few times. Add almonds, basil, parmesan, salt and olive oil and blend until smooth. It should blend nicely on low speed if you have enough oil. Add a teaspoon or two more if needed. Serve over your favorite pasta. We love Costco pasta {pictured} -- Pete says it's the best he's ever had...in his life so far. :)