I love the easy-going, slow pace of summer days.
While I am slightly Type A when it comes to get organized, filing away everything from last year and preparing for a new year, I still definitely enjoy just sitting back and enjoying the moment.
Yesterday I realized that I should have put, “Be spontaneous.” on the Summer Fun List. But, I definitely know that we do not need a list to dictate our schedule every day. So, be spontaneous was the order of the day.
Gabriel said that he would like to just go see a movie, and Summer and Ethan enthusiastically agreed. I decided that we had just enough time for lunch and a movie in between speech therapy and dental appointments.
The littles had a great time, and I was so happy that I decided to just be present in the moment, to be spontaneous and just enjoy the day.
Obviously, the day was all about whatever the littles wanted, so when they requested their favorite take-out chicken strips and French fries for dinner, I agreed. And, it was the perfect opportunity for me to create a salad for myself since Sean was working late. I opened the refrigerator, and the portobello and mango were just begging to be put into a delicious salad. I happily agreed. Wow…being spontaneous is so much fun!
Portobello Mango Salad with Jalapeño Cilantro Ranch Dressing
1 tablespoon red wine
1 tablespoon butter
1 teaspoon seasoned salt
1 cup mayonaise
1 cup sour cream
2 tablespoons fresh lime juice
1/2 cup milk
2 tablespoons olive oil
1/4 cup cilantro, chopped
1 jalapeño, sliced
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Corn, fresh or frozen, cooked or grilled
Cherry tomatoes, optional
Cheese, your choice
Cucumbers, sliced or diced
Preparing the Mushrooms
- Melt the butter in a small skillet over medium high heat.
- Add the portobellos and seasoned salt, and sauté for 5 minutes.
- Pour in the red wine and cook for another 2-3 minutes.
- Remove from the pan and set aside.
Preparing the Salad Dressing
- Add the mayonnaise, sour cream, and milk to a blender. Blend until smooth.
- Pour in the olive oil and lime juice, and mix together.
- Sprinkle in the cilantro, salt, pepper, and jalapeños, and continue to blend until smooth. It will be thick but should still be thin enough to pour.
Putting It All Together
- Place the chopped lettuce in a bowl.
- Top it with the corn, cucumbers, portobellos, and mangoes.
- Add the cheese and croutons, and place the tomatoes around the sides (or slice and put on the top).
- Pour on the dressing.
If you have enjoyed the other Ice Age movies, you will enjoy Ice Age: Continental Drift, too. I love that there are still sweet, innocent movies with life lessons in them for my littles. This one had family values and friendship intertwined in it, and we all really enjoyed it.
We are trying out different smoothies each week so that we can keep track of them and determine our favorites.
When Gabriel woke up feeling under the weather this week, the one thing that sounded good to him was a smoothie. His only request was that it have banana in it.
So, I got to work on our latest creation. We thought that it turned out really good…so good that he requested it the next morning, too. That is always the definition of a recipe success in my book.
We started our summer break in full force yesterday. Since we do not have a set plan of what to do each day, we just woke up, looked at the list, and selected some fun things to do.
One of the things that caught their attention was making popsicles.
While I had made popsicles out of juice before, I had never pureed my fruit and made them that way.
The littles loved them, and, even though they eat plenty of fruit, I still felt great knowing that they were getting some nutrition with their fun afternoon snack.
We will definitely be making plenty more popsicles duringour summer break. The fun has only just begun.