Last weekend

I turned off the comments on my blog because I was being flooded with spam and it was annoying.  I miss the interaction with readers but it was making blog maintenance so obnoxious that it was the best solution I could come up with (without investing too much energy and time).  So I’m sorry to the 3 people who have tried to comment in the last few weeks.

In reality, Patty-cakes is just SO MUCH FUN I can hardly contain myself.  I want to spend every second with him…and every other second talking about him.  But I have to reign it in because I don’t want to overshare his personal business.  But trust me, this kid is a firecracker of energy.  He’s a walking talking explorer, who cracks me up on a regular basis.  And I have fierce mama pride about everything he’s accomplished in just a mere 18 months of life.  Obviously he’s my son, so I’m biased in thinking he’s a genius, but can you blame me?

So last weekend we went to SF to meet up with some friends for lunch.  Then we strolled around and decided to visit the Ghirardelli factory because, well, chocolate.  Duh.

I ended up getting a huge bag of assorted flavors because, well, same reason as above!

I’m a sucker for the seasonal stuff.  [But you can’t buy it in stores so of COURSE I was jumping at the chance!]  It was good btw.  As if you had doubts.

After we got home I did my usual cleaning, meal prepping stuff while Kyle and P washed the car.

Isn’t he a good helper?

He kept saying “more agua more agua” over and over again when the hose was off.  Then he tried to drink from it.  Gross P man.

The rest of the weekend was mellow (family time!) which we like since Kyle is going out of town a bit in the coming weeks.

I have a few breakfast pics from the week, but nothing else uploaded, so here they are:

That’s brown rice, nooch and fried eggs on top.  Next to pancakes and eggs with blueberry brown rice syrup (P is on board with it big time now).  Then it was back on the waffle train, and avo toast with eggs.

Oh and I made the mustard sauce recipe I teased you with last week…

Mustard Sauce

Ingredients:

• 4 tbsp extra virgin olive oil
• 1/3 cup finely chopped yellow onion
• 1 tsp minced jalapeño, without seeds (I used 1/2 a medium sized jalapeño)
• 1/4 cup dijon mustard
• 2 tbsp honey (sub agave to make vegan)

Directions:

Combine oil and onions in sauce pan and cook til they are clear, add in the rest of the ingredients, reduce heat, and stir until combined and thickened.

It’s so good you’ll want to pour it on everything.