My little man!

Last week was Elie's 15 month well-check. His stats were:
height: 31 1/2" (50th %)
weight: 21 pounds (10 %)

Superhero

Each week they had a new theme at Asher's Tot Lot (summer camp). A while back they had superhero week where they made capes for their craft project and got their faces painted. I think Asher was going for the Spiderman look.

There he goes!

Yay, he's walking! He's been taking steps here and there for a few months. Finally a few days ago he just took off!

Oh, what a feelin'...

...when we're dancin' on the ceiling, I mean table.

Yeah, checkin' out that belly!

"Jazz Hands!"

Why was six mad at seven?

This is a joke that Asher and Elie's babysitter, Deb, taught Asher.

Soccer Camp

Last week Asher had soccer camp everyday for an hour. He took it very seriously. So seriously that he decided himself that he would forgo the games his fellow soccer mates were playing and kick the ball around by himself at the other end of the field. After the first day of trying to get him to stay with the group to play games, I decided, "what's the point?" and to let him do his own thing as long as he isn't disturbing the other groups. Asher is a kid who likes to march to the beat of his own drum for sure! --Just like his daddy! : )

Drivers Ed

You can only imagine the look on Asher's face when we pulled up to an empty parking lot and I told him he could drive my car. It was like his dream come true. This was what my dad would do with us; he'd set us on his lap and just push the pedals while we steered. I have to say, Asher is better than most drivers on the road these days.

Buffalo Meatloaf with Spinach and Roasted Potatoes

I love bison meatloaf because it is very lean and doesn't end up in a pool of grease like the traditional beef/veal meatloaf. Because it is so lean you have to be careful not to overcook! I like it to be just a touch pink in the middle. The flavors of the sage, thyme and mushrooms go very well together and give it an awesome flavor. I also made some Cabernet onions to serve over the top.*

• 1 pound baby Yukon Gold or Dutch yellow potatoes
• 5 tablespoons olive oil, divided
• 1 1/2 cups chopped crimini mushrooms (you can use any mushroom)
  
• 1 cup chopped red onion
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 pound ground buffalo meat
• 1 large egg
• 3/4 cup tomato sauce, divided
• 1/2 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon dried crushed red pepper
• 1 garlic clove, pressed
• 2 5-ounce bags fresh spinach

Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.

Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.

Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.

Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.

*To make cabernet onions: sauté two sliced red onions and a pinch of salt on med/high until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add 3/4 cup dry red wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. This goes great along side this meatloaf!

Saucy Fish Tacos

The sauce on these tacos is what really set them apart. It's sooo good! In fact it makes a great salad dressing too; you can leave it as is, or thin it out by adding more olive oil or buttermilk. I got the recipe from one of the food blogs I read here.

SAUCY FISH TACOS // Serves 2

4 Small Whole Grain or Fresh Corn Tortillas
12 oz. White Seabass or whatever is freshest at the market
3 Cups Green Cabbage, Finely Sliced
1 Lime, Zest and Juice
1 Firm Peach, Cut into 8 Slices
2 Red Bell Peppers
Garlic Salt and Fresh Ground Pepper

POBLANO CILANTRO SAUCE

1 ½ Cups Cilantro
2 Cloves Garlic
1 Lime, Zest and Juice (add another if it’s not juicy)
½ Cup Lowfat Yogurt
1 tbsp. Olive Oil
½ Cup Toasted Pistachios
2 Roasted Poblano Chiles, seeds removed
Garlic Salt and Pepper to taste

Heat your grill to medium/high
1. Salt and pepper both sides of the fish. Rub the zest and juice into the fish, and put in a bowl to marinate.
2. Add the bell peppers and the poblano chiles to the grill and char on all sides. The black is fine, this should take about 8-10 minutes. Remove peppers and put them in a plastic bag, put the chiles in their own bag. Let them stand about 5 minutes in the bag. Jostle them around, remove the stem and seeds, and then peel the black parts off with a fork and your fingers. They do not need to be perfect, a little black adds some smokiness. Chop the peppers up and set aside.
3. Put the cilantro, garlic, lime, yogurt and olive oil in a blender or food processor. Fully combine.
4. Do the same process to the poblanos in regards to the stem, seeds and peeling off the black. Add the flesh to the cilantro sauce. Give another blend to combine. Add the pistachios, another blend. Salt and pepper it to your taste.
5. Put the fish on the grill on top a piece of foil, this will keep the fish from sticking. Put the peaches on the grill, one cut side down. Close the lid and grill for about 6 minutes. Flip all of the peaches to the other cut side. Flip the fish. Grill another 4 minutes and remove the peaches. Add the tortillas to the grill and keep flipping them to warm through.
6. Grill fish to desired doneness and assemble your tacos. Tortilla, cabbage, fish, roasted peppers, two grilled peach slices and a generous amount of sauce.

Giving Tzedakah

Every week before shabbat the boys put coins in the tzedakah box (giving to charity). Elie was so excited to drop them in one by one!

We busted out the ol' splash pool...

...and these boys couldn't get enough!

Which hand is your right?

We got another milestone checked off the list; Asher knows his right from his left. I remember as a kid how difficult it was for me to nail down. I taught him a little trick (and this only works for "righties") by referring to his "right" hand to the hand he "writes" with. As soon as I told him that it stuck.

He gives free tractor rides...

School Bus Ride

This summer Asher has been enrolled in a morning program where they do all sorts of games and crafts. Last week they went on a field trip to Monkey Joe's. The best part about it was riding the school bus there and back!

I was there waiting for Asher as he was getting off the school bus. All the kids were walking down the stairs like they are suppose to when all of a sudden there was a hold up. One of the staff members asks what was going on. The other staff member who was trying to hold Asher's hand down the stairs says, "He wants to go down by himself. He wanted to go by himself on the way up too!"