The summer is upon is in full force! My girls only have a couple more days of school left, and life is about to become a bit more easy going.
Everyone heave a sigh of relief.
I hope you all have some fun plans for this
upcoming Forth of July weekend!
It wasn’t but 4 years ago that my family and
I spent a very worried 4th driving home from Bear Lake.
I was pregnant at the time with my twin boys, I was only 27 weeks along and was totally in labor. We drove home from Bear Lake (about 3 hours from our home) in a mad rush wondering if we should stop at each local hospital we passed.
Oh, the worry!
What if I delivered premature twin boys in the car on the highway?
Surely, they would not survive as I do not pack oxygen and feeding tubes around with me on a regular basis.
We made it home and got our three older kids settled down and were getting ready to head to the hospital when my daughter Anna
(then 7 years old)
came up to me and said
“Hey Mom, I see that some of our neighbors are doing fireworks. Is it the 4th of July? Why didn’t we do anything FUN?”
I didn’t even have the energy to respond.
Why am I telling you this story, you might be wondering?
Because dear Anna is almost 11 now, and the girls ability to read her environment has improved a great deal. It’s funny how kids sometimes have such tunnel vision when they are little. But as they grow and develop they start to see a bit beyond themselves.
Lately she can be found saying things like…
“C’mon, everyone. Can’t you see you are all talking to Mom at once! Give her a second, will ya!”
“We sure have a lot of kids in this family.”
“Hey Mom, do you feel worried that when people
meet you they might think wow, she’s sure chubby?”
Baby steps….just taking baby steps.
Flavorful Potato Salad
Yield: 15 servings
Time: 1 hour prep + 2 hours refrigerate
Recipe from Jamie Cooks It Up!
12 large russet potatoes
1 onion, chopped
1 C Best Foods Mayonnaise
1 C Miracle Whip Salad Dressing (I used light)
2 T Dijon mustard
1 C sweet pickle relish
1 T lemon juice
salt and pepper to taste
1. Peel and cut your potatoes into 1 1/2 inch cubes. This is approximate, of course. Don’t go getting out your ruler to make everything a standard size. You do want the potato cubes to be about the same size, so they will cook evenly…but don’t kill your self over perfection here. That is a good life rule to follow, now isn’t it?
2. Throw your potatoes into a large pot, cover with hot water and boil them up nice and fine. They will take about 15-20 minutes. Strain the water off and set them aside to cool.
3. Boil your eggs in a medium sized sauce pan. Pour cold water over the top of the eggs when they are done, then peel and cut into small pieces.
4. When the potatoes and eggs are cooled add all ingredients to a large bowl. Stir everything around until it is well mixed. Add a bit more salt and pepper if needed. Refrigerate for 2 hours before serving.
Have a great day!!!!!!!
Anna and some of her 5th grade classmates and teacher. Each student made a rolling float themed around one of our great states. Good job Anna! Hope your potato salad turns out great everyone! Only one more day to July….let the good times ROLL!