This past Sunday our church pastor baptized both our girls.
Whew.
After that giant step in Christian faith had been accomplished, my parents hosted our families for a lunch feast.
The babes often hold hands now which is pretty much the sweetest thing ever. Also, you bet I'm saving this photo for when they're 13 years old and bickering.
Fun fact- my grandparents on my mom's side passed away in recent years. Their names were Margaret and Alan, though everyone- even non-family- called him Poppy. When I saw this dress online at Nordstrom I knew I had to have it as it was the "Margaret Poppy Dress." In the tiniest of ways it made me feel like a part of them was there for it all.
After some naps were had by most of us, it was time for dinner. Mac helped me raid the garden for these gems:
I'm going to tell you something SERIOUSLY CONTROVERSIAL about my husband.
He doesn't like tomatoes or zucchini.
Gaaaaaah.
That's like 95% of my garden. However, I accepted the challenge to prepare it in a way that he finds palatable, or even tasty.
Italian Roasted Vegetables
1 pint cherry or grape tomatoes
2 zucchini or summer squash, sliced ~1/4"
2 small or one large sweet onion, sliced into ~1/2" thick pieces
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon Italian seasoning
1/3 cup bread crumbs (plain or Italian)
2/3 cup shredded mozzarella cheese
Preheat oven to 425 degrees. Lay out veggies on a large rimmed sheet pan. Drizzle olive oil, toss to coat, then add seasonings. Roast for ~25-30 minutes, stirring once or twice. Once they're starting to brown a bit, crank up the heat to a low broil. Sprinkle bread crumbs, then mozzarella, and returning to broiling oven. Keep a close eye on them as the bread crumbs and cheese will get nice toasty brown in only a few minutes. Remove from oven and serve!
Gah! Roasty goodness!
The verdict? My husband- unprompted- said he really liked it. Winner winner, literally we ate chicken and veggies for dinner.
A great way to end a perfect day!