Babies that play together and Chinese for dinner

 Is it summer yet?

Yesterday Riley was doing a timeout on the couch and I was in the kitchen when I heard her wail, "Joe! I need hugs! I need hugs, Joe!" I peeked around the corner in time to see Joe trot on over and wrap his arms around here. 'Bout near cried myself, actually. I felt kind of like a meanie but really glad they have each other's backs.

I have some pretty awesome siblings and siblings-in law myself. We don't see them often but we stay connected via phone and internet and I just love you guys. And having people to share the stresses and joys of life with, you can't put a price on that.

And that is what I am thinking about today. I do have pictures too, from the past few weeks. Excuse the delay - winter isn't good for writing and creative juices and such, and now that I am caring for three babies during the day, mostly I go to bed early and exhausted (pleasantly). But here is what we have been up to:

Making cookies. About three times a week, I kid you not.

They both needed a nap. Next to the cookie dough. And suddenly, oh no, how did this beater fall in my clinched fist?!

Washing dishes:

Visiting Choo Choo Bob's train store:

Impromptu stage performances:

 Playing in the snow after dinner (when Dad gets home):

 Drinking hot cocoa. So much cocoa...:

 Having friends over:

Riley's older, cooler friend (who is three :)

The road we taped onto the kitchen floor.

 Bed time shinanigans:

Sometimes you want to sleep in Elmo pants and a tutu. And we do what we want.

 Today I bravely hauled the three of them to toddler time at the Rec center (such a good community resource - it is free and most rec centers have gym hours a couple times a week and put out toys and everyone burns off energy and swaps colds - it's great). Let me tell you, though - having to park a block away and it is zero degrees outside and all three babies insist on being carried and two of them missed their morning nap...I don't know if it is an adventure worth having. If I ever leave the house with them again, I will be sure and take a carrier so at least I could feasibly carry them all at the same time.

Here is good news - Dave was one of seven people selected to attend a competition in Arkansas next month. He's all like, "It's not that big a deal," But I am still so proud of him.

It is about that time when I realize I don't have dinner planned and it is time to figure out what I can make that everyone will eat and has some nutritional value...my favorite part of the day. I kid. Um, well here are some recipes from the other day that fit the criteria and I loved it because it was pretty easy and used things I had on hand. And I am going to share in case you face a similar dilemma. You are welcome.

Fried Rice: recipe adapted from here

• 2.5 cups cooked brown rice *
• 2 Tbs sesame oil
• 1 small white onion, chopped
• ½ cup frozen peas
• 1-2 small carrots, diced
• 3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

* Or whatever amount is made from one cup uncooked rice. I cooked mine using chicken stock in stead of water, and made it in the morning. Day-old rice is even better for fried rice, they say, but it is fine to use a fresh batch too.

Sweet and Sour Chicken: recipe adapted from here

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup cornstarch
• 2 eggs, beaten
• ¼ cup canola oil
• 1/3 cup granulated sugar
• 2 T ketchup
• 1 T white vinegar
• 2 T apple cider vinegar
• 1 t low sodium soy sauce
• 1/2 t garlic salt

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 8 x 8 greased baking dish.
4. In a small mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
5. Stir the chicken every 15 minutes so that it is coated in the sauce.