The wet side of Washington State isn’t known for having spectacular weather on Memorial Weekend so a sunny Saturday was amazing, especially as it got into the low 70′s. Although it wasn’t looking that way on Friday afternoon when we caught the edge of a huge thunderstorm system that slammed into the Cascade Mountains around Mt. Rainier. Thunder isn’t common so I took the kids back inside to wait it out. It was good and noisy but no lighting – ah well!
Alistaire is so strong I decided to see if he was ready to face out in his BABYBJÖRN Classic Original Baby Carrier. He was, but I still need to lower it more, he was riding too high. Frankly I think I need to use the second larger BABYBJÖRN Baby Carrier Active, Black/Red instead, it goes bigger. Mostly it is length issues, he is over 26″ tall and the Classic is designed for smaller babies. That and his weight is a neck killer, the Active should work better (it did with Walker). I need to find my solution soon, hiking season is upon us! (And yes, I know the front is supposed to go over his shoulders….I needed to drop the sling down so I cheated).
Saturday Kirk took the kayak down to the lake we live above. We always joke about our “lake views”, the kids can see it from their rooms, but not us. Still, no complaints as we are less than a block away.
Birds all over and lots of blooms:
Walker sat on one of the docks and watched Daddy come in closer:
Kirk has a new kayak coming, one that we can go out together in, with the two youngest. It should be here soon! I am very excited.
Although Walker finds the sea kayak interesting enough…..
Kirk paddling off, he went through the narrow crossing to the second lake after that.
Then off to play! (Alistaire was having fun in the jogger stroller….)
Then home to a simple but filling couscous salad for an easy dinner:
Green Pea & Chickpea Couscous Salad
- 2 cups lower sodium vegetable broth
- 1½ cups couscous
- ¼ cup white balsamic or apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 Tbsp honey or agave nectar
- 1 Tbsp dry or fresh parsley
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 1½ cups cooked chickpeas (garbanzo beans) or 15 ounce can, rinsed and drained
- 1 cup frozen green peas, thawed
Bring the broth to a boil in a medium saucepan, add the couscous. Stir, cover and take off heat, let rest for 10 minutes.
Whisk the vinegar through pepper in a large bowl. Fluff the couscous with a fork, add to the bowl and toss to coat. Gently stir in the peas.
Chill for a couple of hours before serving, also good warm.
Serves 4 to 6.