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I already told you how much I love tradition, especially when it comes to birthday parties. This weekend we went to BA's annual pumpkin patch birthday party.
And the kids had a great time. Thatkid always loves getting together with his old friends. He really only sees them a few times a year and he takes advantage of every minute.
The pumpkin patch has lots of rides to keep the kids entertained, and some are even geared toward the little guys. I've been reluctant to let Thatbaby in a bounce house, because I figure he would be trampled by the bigger kids. This one was only letting in the younger children, so I let him go for it. AND HE LOVED IT. I honestly could not get him out.
There were even rides they could both do together
Although the lack of poles or straps on the Merry-Go-Round meant Thatbaby got to ride with adult supervision.
The train however, I could send him on with Thatkid supervision!
And of course there were snacks, cake, and singing happy birthday!
There is so much I love about BA's birthday. I love the fact that despite not getting to spend a lot of time together, Thatkid and his old friends fall right back into their usual pattern. There's no awkwardness or uncomfortableness. I hope it always stays that way. I love that the area is small enough that we can give the kids a little bit of a long rope as they run around like crazy.
The only thing I don't love is that I inevitably end up with some sunburn. Nothing terrible, but it's always so much warmer and sunnier than I expect. Although this weekend was especially so. It wasn't just warm, it was hot! It made you forget it was fall, feeling more like July than October. Which made me crave foods that are more fitting for summer. Like an open faced sandwich with tomatoes and avocado. Skillet cooked chicken which means never having to turn on an oven. Crispy bacon, juicy tomatoes, and creamy avocado combine in one last ode to summer. Which may become an annual tradition of its own.
Open-Faced Chicken Club Sandwiches (From Cooking Light)
1 Tbsp olive oil
4 boneless, skinless chicken breasts halves
3 Tbsp canola mayonnaise
2 tsp fresh lemon juice
1 avocado, peeled and coarsely mashed
4 slices of sourdough bread, toasted
4 green leaf lettuce leaves
2 plum tomatoes,each cut into 6 slices
4 center cut bacon slices, cooked and drained
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan and cook 6 minutes on each side until done. Remove from pan. Let stand 5 minutes, slice.
- Combine mayonnaise, juice, avocado, and salt in a small bowl. Stir until well blended.
- Spread about 3 Tbsp avocado mixture over each bread slice.
- Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice.