Last Saturday I did not secretively love the fact that our 16-month-old was the only one singing--loudly--along with Mr. Cowboy at our library's Special Program. While the twins sat on my lap, a hundred or so other children--Julia and Luke included--impatiently sat around us with their parents, while Mr. Cowboy struggled to keep our attention on his banjo. Even though we were all supposed to have our voices "off" and our listening ears "on," I would never enjoy having the center of attention be on our little Norah who was doing quite the opposite. Even if it was much more entertaining then poor Mr. Cowboy.
And, last night after returning home from a long, intense trip through the grocery store with all 3 girls, I did not--for the first time--grant Julia her wish for just a bowl of cereal for supper. I'd never! No matter the convience of it, the non-nutritional value of it, or the fun of it for her, I much rather prefer wholesome meals to fill my children's tummies. And if I ever did this--which I didn't--and Julia promised me to be the "best mommy in the whole, big, big world," I'd still never do it again. Ever!
Now, if you haven't already, head on over to our Not Me! Monday ringmaster's place. MckMama's new addition--baby Stellan--is home and has a clean bill of health. God is so good!
But, before you go...
How about a pumpkin pie-sicle!
I found this recipe and Julia and Luke thought we should try it. If you like pumpkin pie, you'll love these. They taste just like your sinking your teeth in a chilled slice of pumpkin goodness...without the whip, of course.
- 1 butternut squash
- 1/2 C pure maple syrup
- 2/3 C light cream
- 1/2 to 3/4 tsp pumpkin pie spice
1. To make a batch, cut a butternut squash into quarters and scoop out the seeds.
2. Bake the squash until it's soft. Let the squash cool a bit before scooping its flesh into a medium-size bowl.
3. Add pure maple syrup, light cream, and pumpkin pie spice to the bowl. Use a potato masher to mush the squash and blend all of the ingredients.
4. Spoon the mixture into ice pop molds (we were able to fill about 10), add sticks, and freeze for at least 6 hours before serving.