It's all about the timing

Lately it seems like every day is planned to almost the minute.  So much to cram in!  A couple weeks back we found ourselves with a free Sunday.  As I brainstormed to find something fun to do, I stumbled upon The New Children's Museum.  Finding the museum wasn't so much the stumbling - I had already known about it, but I stumbled upon the fact that it happened to be Free Sunday!  And there's no better time to check out a new museum then when it's free.

 Thatbaby loved the museum.  Every inch of it. There was an entire playground made out of cardboard shapes.  He crawled through the cardboard tunnels, and rocked on the cardboard rockers.

He also loved the "reading room" which was filled with books, drums, and a giant plushy pillow.  When he wasn't banging the drums he was throwing himself on the giant pillow.

 

He played with roly-toys and bubbles, and made art with broken toys.  And when he was feeling especially brave, he ventured, all by himself, into the "Rain room" with giant foam squares on the floor.

 

 

He attempted to climb the rock wall and played with the turtle-shell buckets.

 

We were there for 90 minutes and didn't get to see all of the museum, but it was way past his naptime and he was showing no signs of slowing down, so we thought we should make an exit and try to get him to sleep.  Which didn't actually happen, so we ended up grabbing lunch and taking a walk.  But he had so much fun, we can't wait to go back!

The other area I stumbled across was when I was looking for another tostada recipe, to use up the ones I had in my pantry.  Low and behold. Nicole posted these chipotle shrimp and poblano tostadas, which were absolutely perfect!  We hadn't had shrimp in a while, and I love throwing it on the menu.  Not to mention, I always seem to need to use up cojita cheese, which is fabulous on just about everything from salads to guacamole.

Chipotle Shrimp and Poblano Tostadas (from Prevention RD)

3 tostadas
2 tsp olive oil
1/2 lb shrimp, peeled, deveined, and roughly chopped into 1/2-inch bites
1/2 poblano pepper, diced
1/2 tsp cumin
1/4 tsp chipotle chili powder
pinch of cayenne
2 cups lettuce, shredded
1 tomatoes, diced
1 avocado, diced
1/2 cup salsa
3 Tbsp nonfat plain Greek yogurt
3 Tbsp Cojita cheese, crumbled

1. In a medium skillet, heat the olive oil over medium heat. When hot, add the shrimp, poblano pepper, and spices. Cook shrimp, stirring occasionally, until pink and no longer opaque, about 4-5 minutes.
2. Divide the shrimp and peppers onto each of tostadas. Top each with lettuce, tomato, avocado, salsa, yogurt, and cheese. Serve immediately.