Monday, March 10, 2014
Juliet's daycare celebrated her birthday on Valentine's Day. Her daycare provider asked all the children to go around in a circle and say what their favorite thing is about Juliet. One of the little boys said "she really loves candy". Oh boy.
This is my last monthly update. I am so happy to have the first 24 months of her life so well-documented. From here I'll probably do an update at age 2 1/2 and 3. I don't want to think about it but I know it will be here before I know it.
There really haven't been any big milestones since last month. The biggest change is mostly that she is just such a major talker. Every day I feel like she says a new sentence or phrase and I'll look at Erik incredulously and ask him "where did she hear that? Where did she learn that?".
Potty training is touch and go. We went through a major regression in the past month and just accepted it and didn't push her. The past week has been better. Juliet understands the basics and in my opinion could be fully potty trained if she made the decision. She just hasn't decided she wants to do it 100% yet. So we wait. At her 2 year dr. appointment her pediatrician told us that 50% kids age 3 are potty trained. I've never felt any pressure to get her potty trained but that was an interesting stat.
2 years is awesome. Juliet is such a wonderful little person. She has made me so happy and full in the past 2 years, more than I ever could have imagined. I just adore her more than anything in this world.
Wednesday, March 5, 2014
This dish is also super healthy and very flavorful.
Beauty of this recipe is that you can pretty much use whatever vegetables are in your fridge.
20 minute Asian quinoa bowl
1 cup quinoa
2 cups low sodium chicken stock (can also use water or vegetable stock)
1 can chickpeas, rinsed
1 cup frozen peas, thawed
1/2 cup carrots, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 cup fresh spinach or kale, chopped
1-2 Tablespoons chili garlic sauce (like Siracha)
1/4 Tablespoons low sodium soy sauce
Rinse and drain quinoa thoroughly in cold water. Place quinoa and chicken stock in a saucepan and bring to a boil. Reduce to a simmer then cover and cook until all the liquid is absorbed, about 10-15 minutes. Add warm quinoa to a large bowl. Add the chickpeas, carrots, peas, spinach or kale and mix to combine.
In a small bowl add the soy sauce, garlic chili sauce, garlic powder and ginger powder and stir. Add to the quinoa and mix together to incorporate.
If you are planning to save for lunches, at this step just store in individual containers. It microwaves well.
If you are planning to eat immediately, add 1 Tablespoon to a large pan on the stovetop and add the quinoa mixture and saute to warm all the vegetables through.
Taste and adjust soy sauce and chili garlic to taste.
Add-in ideas include: edamame, chicken, shrimp, cilantro, green onions, peanuts.
Tuesday, March 4, 2014
Erik and I had a blast with our friends Libby, Biffer, Summier and Willie. Here is a list of all the things we did (that I can remember) over the course of 4 days.
Mimosas and a little gambling at the Venetian
Lunch at the Nine Fine Irishmen
Dinner at 35 Steak and Martini
Margaritas on the roof at Margaritaville
Dinner at Top of the World in the Stratosphere
Brunch at Mon Ami Gabi in the Paris Hotel (best location to have lunch overlooking the water show at the Bellagio)
Window shopping at the Caesars Palace
Gelato at Venetian
Drinks at Minus 5 degrees Ice Bar in the Monte Carlo Hotel
Hanging out in the Wynn (my favorite hotel! We didn't stay there but I would love to during at next trip)
Going to my oxygen bar in Bally's casino
Checking out the Chandelier at the Cosmopolitan
And the best part of our trip and the whole reason we were there was my mother-in-law Karen's 60th birthday celebration. Erik planned a huge surprise to have 30 friends and family meet us in Vegas.
Erik thought of every detail and he did such an awesome job with everything. We had a suite at the hotel so it was big enough for 30 people to pack in for the party. He got a crudite platter and a cheese plate catered in as well as a beautiful birthday cake. He had a bunch of alcohol for everyone to enjoy (and whoa people did!). The party began at 5:45pm and people were still going strong late at night.
Karen was very surprised (as you can see in the above photo) when she walked into our room to see that so many people had traveled all over to celebrate with her. I think that was a testament to how loved she is. Happy birthday Karen!
While Vegas was a blast, I am glad to be home. 4 days in Vegas is quite a long time. I was craving fruits and vegetables and well that's be honest, an overall detox diet after the weekend. Erik could stay (and has) in Vegas for a week, but there is no way I ever could.
I had a quiet day with Juliet on Monday which was so needed. She is feeling better (no fever since Sunday) but is still not quite herself. She was sleepy today (um, 3 hour nap!) and didn't have a big appetite. She wasn't even too excited to play toys or read books but preferred to just lounge on the couch with me and snuggle. I was fine with that but I do hope she is feeling 100% tomorrow back at daycare.
Thanks to everyone for the great recommendations in the comments and on Facebook! There weren't enough hours in the day to try everything but I'll definitely hold onto them for our next trip as well.