We spent MLK’s birthday at the California Academy of Sciences. We have been meaning to go for so long and only finally got around to it.
I came home with 200 photos of fish.
They were really into it. We all were!
He was watching the penguin feeding and ripping Kyle’s skin off with excited gyrations.
Sadly, the Planetarium programs were for kids over age 4, so that was a bummer, but there was soooo much else to do it was fine. The cafeteria looked LEGIT so next time we may eat there. I got a decaf (Peet’s) coffee to go and had the choice of almond or soy milk at the bar.
We stopped at Blue Barn on the way out of town and got lunch to go. Kyle got a skirt steak sando with fries (that he shared) and I made my own salad. I packed food for the kids so they ate on the way home and then went straight to bed once we got home.
I was super annoyed that they didn’t have the roasted winter squash because that’s literally the one thing I wanted the most. The line was incredibly long so I didn’t have time to change my order around so I ended up subbing broccoli, but I wasn’t very pleased with it. I had to wait until we got home to eat it since I was driving. The salad was meh. I liked the roasted brussels and candied pecans, but the miso dressing didn’t quite do it for me. I should have gone with the falafel.
Since we had leftovers that night, I’ll show you the meals from the earlier in the weekend.
Not exactly how I planned to kick off the New Year, but my family likes Southern food, so I try to appease them…we got a ton of ribs at Costco before we left so I had shoved them in the freezer until we got home and I could deal with them.
To make them, I rubbed them all over in a spice blend that Kyle’s dad made us for Christmas. He’s a grill master so we requested some of his favorite rubs and he delivered big time. I put it in the crock pot before church on Sunday and by that afternoon Kyle’s stomach was growling for dinnertime.
I added the collards to the crock pot once the ribs were done and let them wilt in the pork fat. The other side dish was cornbread. I already had muffins in the freezer, so I just pulled out enough for the four of us right before dinner. I usually cheat and use the GF mix from Bob’s Red Mill when I make them. It’s so easy and the kids like when I make them into mini muffins.
More collards in this soupy concoction. This is a fridge/freezer/everything but the kitchen sick situation since I still hadn’t gone shopping. I had celery, potatoes, and greens, so I pulled sausage and stock from the freezer and called it dinner. Boom.
