Mother's Day weekend was incredibly busy for us. Thatboy and I joked there was no way we could possibly fit more in to May 7. It started with a race for me, then a baseball game for Thatkid, and then we headed right over to the birthday party of one of his friends.
Thatkid doesn't meet the kindergarten cutoff for this fall, but most of his friends do, including the birthday boy. It's going to be so strange for him next year when his friends all move on.
Luckily his bestie J3 is also a late fall baby, so at least they'll have each other. Although I feel sorry for the rest of the kids at preschool when these two are the BMOC.
We left the party and came home with just enough time to jump in the shower before heading out to visit H, who was at Disneyland for the week. It was good to see H and her family, we haven't seen them since before Thatbaby was born. But we didn't get home till late, after leaving the house pretty early in the morning.
I have such a hard time with balance. Ideally, my weekends would be full of nothing. Maybe sleep. Or even some light house work. But I just can't say no, especially with kids. Which means that even when we are home, there's very little sitting around. So our weekends are busy, and there is very little catching up on much needed rest. One of these days I'll learn my lesson.
Until then, you can be sure that we have just as many quickly thrown together meals on the weekend as we do during the week. Although I try to spice up the menu a little on the weekend. Bringing in some exotic flavors, like chile and coconut, this is a vegetarian dish that is cooked in a single pot, making clean up really easy. It also comes together in about 20 minutes. So quick, easy, and flavorful? Appreciated on a nonstop, go go go weekend.
1/2 cup ghee
1 onion, finely chopped
10 fingerling potatoes, peeled and cut in half lengthwise
1 small red chile, pitted and thinly sliced
1 tsp ground tumeric
2 tsps ground coriander
1 tsp cumin seeds, toasted
2/3 cup 2water
- Heat the ghee in a skillet, add the onion, and cook 5 minutes, until transluscent.
- Add the potatoes, chile, tumeric, coriandwre, cumin, and a little salt and fry for 10-15 minutes, until the potatoes are lgihtly browned.
- Add the water nad rbing to a boil. Reduce the heat to a simmer and cook until all the liquid has been absorbed and the potatoes are tender.
- Cool and scatter the coconut shavings and cilantro leaves on top before serving.