GUYS! We got an Apple computer. A MacBook, or something? I’m pretty sure it’s a pro too which means it gets paid for its super awesome skills and can no longer compete as an amateur. Also, it means that the awesomeness of my pine nut posts will skyrocket (come on, we both know that’s not possible). The awesome sauce bar is pretttay prettay high.
Dudes, my little boy is turning three next week. I mean, THREE! Just like that! These were the shortest three years of my life. It’s funny how I have no recollection of my life pre-babies except for some vague memories of showering, brunching, spontaneity, free time, and sleep. We’re having a party for his little buddies from the neighborhood and school. Right now my house is swimming in dinosaur goodies and I’m nerding out with some adorable DIYs. I have some mommy posts forming in my head, so keep a look out for those. Or don’t, if you’re not into that kind of thing. Anywho…
I am l-o-v-ing this dish. This was a whole family meal, people. I mean, every person in my family sat at the table, at the same time, and ate the same meal together. It was like a parallel universe. There are nights when I make five different dinners on a given night: one for Jaryd and I, one for my 9 month old plus another if he finishes it and screams for more, then three for my toddler because he requests then rejects three different dinners. Don’t worry, I’m working on being less accommodating. THIS pie, though, made everyone happy. Well ok, my toddler did request a side of raisins, but still. Everyone ate it. I mean, that’s a success in my book.
I’ve decided that one of my favorite things is throwing a bunch of things into a bowl and making delicious combinations like this zucchini beet salad and sun-dried tomato chickpea salad. I mean, I really like bowls that keep you interested, play with different flavors and textures, and are packed with healthy and nutritious goodies.
Oh you fancy huh? Ever go to a restaurant and you see an item on the menu and you feel like, um, that’s SO FANCY?!! Just me? Anyway, that’s me with almond crusted tilapia. I’m immediately impressed whenever I hear anything is almond crusted. Like how did they even do that?!