picnic

We had fun at the flyball tournament last weekend. It was nice to finally have some time outside in the nice weather. It's lovely again this weekend and Finley's grandparents are here visiting. We've been spending a lot of time outside at playgrounds and going to walks.

Yesterday was Finley's 15 month Drs appointment. She is 78 cm and 10 kg, growing right along her growth curve. She is just below the 50th %ile. She is right where she is supposed to be in all other areas...walking, climbing up stairs, feeding herself, sleeping well, asking for things without crying, saying a few words (more, dog, mama, dad)..the important things, . She is now signing "more" and "food".

I decided to completely wean her a few days ago. She hasn't been especially interested in nursing and so it seemed like the right time. She didn't seem to notice the change. I'm quite proud of myself for making it until 15 months.

We went to a picnic for Finley's daycare yesterday. It was so much fun to see her being independent and having a good time. She was excited to see her teachers and her friends from school. She loved the sing-a-long and making bubbles.

We brought this recipe to the potluck. I love it because it's good both cold, hot and at room temperature.

Lemon Fusilli

adapted from a recipe by Ina Garten

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream or 1/2 & 1/2
  
• 3 lemons
• kosher salt and freshly ground black pepper
• 1 bunch of broccoli
  
• 1 pound dried fusilli pasta
• 1/2 cup freshly grated parmesan
  
• 1 pint cherry tomatoes, halved

Directions

Heat the olive oil in a medium pan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 2-3 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.