It was a long couple months, but baseball season has come to an end. I would be lying if I said that I was going to miss the two-games a week schedule, but I will miss watching Thatkid play with his friends.
This was our first experience with organized sports and I think it went really well.
Not only did Thatkid improve though the season, but he also had a really good time. He loved playing baseball.
His favorite position was "pitcher" which for t-ball means he stands on the pitcher's mound, and throws the ball to first base after it's hit. Kid has quite an arm on him.
But he also had plenty of practice fielding, batting, running, and even being catcher.
It was also fun for him to be on the same team with some of his friends from school. Although that also got them into trouble quite a bit.
At the close of the season we had a big pizza party for the team. Which was insane. Kids are insane. 4 year olds are insane. Put them in a pizza joint with games and cupcakes? Well you're just asking for trouble. But it's so nice to see them interacting in a non-baseball setting.
Saturday we attended the closing ceremonies. And all the kids got a trophy. I know there's a bunch of people who think the idea of a participation trophy is silly, but it was amazing to watch Thatkid's face light up. He was so proud, and he kept saying things like "I can't believe I got my first trophy ever." He carried it around with him for the rest of the day.
It's funny that the end of the season coincides with the beginning of summer, since baseball is such a summer sport. In fact, the day of the closing ceremony was HOT! I spent the whole time fighting with Thatbaby to keep his hat on.
And warmer weather means colder soups. Right? Most cold soups fall into the realm of gazpacho, fruit soups, or yogurt soups. This one relies on nuts. We already know that nuts get very creamy when processed (hello peanut butter!) so the creaminess of this soup is no surprise. But it's more than just a nut-soup, the kick of garlic keeps it fresh and interesting. Paired with a chilled glass of white wine, this is the perfect soup for eating in the backyard and enjoying the longer nights. And in my case, the longer nights without rushing to and from a baseball game!
Iced Almond and Garlic Soup
1 cup blanched almonds
3 slices white bread (stale if possible)
4 cloves garlic
4 Tbsp olive oil
4 cups ice water
2 Tbsp white wine vinegar
- Put the almonds, bread, garlic, olive oil, and 2 cups of water in a food processor.
- While the food processor is running, slowly add the remaining 2 cups of water.
- Season with salt and vinegar. Chill for 1 hour.