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| Playdates with new Kindergarten friends |
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| New clips and pedals for a 9 year old! |
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| The one rainy day we've had in months |
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| Haunted House decorating |
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| Hanging out on the goal posts while big sis plays soccer |
It's hard to believe it's fall with the 90 degree weather we've been having again in Southern California. But, we've picked out our pumpkins (can't carve them until right before Halloween or they'll rot) and our Halloween costumes, made pumpkin muffins, and made a cute gingerbread haunted house (my super nice neighbor brought a kit over for the girls). Since it's still so warm, not to mention we're running from soccer practice, piano lessons, and tennis most evenings, we've still been eating salads, as opposed to soup, for dinner a lot of evenings. This new recipe from Trader Joe's was delish and will be making a reappearance!
Portabello & Arugula Salad (4 side dish servings)
Trader Joe's recipe
7 oz arugula
6 oz portabella mushrooms
1 T minced shallots
1 T olive oil
1 T balsamic vinegar
3 T pine nuts, lightly toasted
1/2 c. crumbled goat cheese.
Saute shallots in olive oil until translucent. Toss in mushrooms and cook until tender. Transfer to a bowl. Toss with arugula. Add balsamic and pine nuts. Add salt to taste. Top with goat cheese
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