8/11/13: It was a perfect summer day and Derek needed to make our weekly BJ's run, so I took the kids to Hale to eat lunch in the woods.
I love seeing the kids learn about and explore nature!
We did the same hike that we discovered a few weeks ago. Zoe insisted on stopping to look at the map so that she could see the waterfall, which was our lunch spot destination.
The more we hike, the more comfortable they get with rough terrain. It's been awesome to see how far they've come this summer!
All that walking made them HUNGRY, so it was time to stop for lunch. I can't think of a more perfect spot than overlooking Storrow Pond.
Note to self: bring juice boxes for them every time we visit because I am ensured 3 minutes of complete silence at some point during the hike (well, sans straw slurping).
After lunch they wanted to climb a big rock overlooking the pond. There's a pretty sweet view there too.
Weary hikers, almost to the car.
They took a 2-hour long nap, and then I took them on our first stroller power walk of the summer. They haven't been so keen on walks in the stroller this year, so I've been figuring out other ways to get good exercise. But today they were in good moods and I explained that Mommy needed to get some exercise, so we logged nearly 3 miles before dinner.
*****
Cook's Notes: We all worked up an appetite today, so these sloppy joe's really hit the spot.
Sloppy Joe's Plus Lentils
INGREDIENTS
- 3/4 cup dry brown lentils
- 1 Tbsp olive oil
- 1 medium vidalia (or sweet) onion
- 1 medium green bell pepper
- 2 stalks celery
- 1 tsp minced garlic
- 1 lb. ground turkey or extra lean ground beef
- 1 (15 oz.) can tomato sauce
- 3 oz. tomato paste
- 3 Tbsp cider vinegar
- 3 Tbsp brown sugar
- 1/2 Tbsp dijon mustard (optional)
- 1/2 tsp salt
- 1/2 tsp chili powder
- 8 medium whole wheat buns
INSTRUCTIONS
- (the lentils): If you are using lentils, begin cooking them first. Sort through 3/4 cup of dry brown lentils to remove any stones or debris. Give them a rinse under cool water. Bring 1.5 cups of water up to a boil and then add the lentils. Reduce the heat to low, cover, and let simmer for 20 minutes. Test the lentils to make sure they are tender and then drain in a colander. Set the cooked lentils aside until you are ready to add them to the sloppy joe's. These can be simmering while you make the rest of the sloppy joe's.
- Chop the onion into small pieces and add it to a large skillet along with the olive oil and minced garlic. Cook over medium heat.
- While the onion and garlic are cooking, cut the bell pepper into small pieces and add it to the skillet as well. Cook until all of the vegetables are soft and transparent (about 5 minutes).
- Add the ground beef and continue to cook until no red remains (about 7-10 minutes).
- Add the tomato sauce, tomato paste, cider vinegar, brown sugar, dijon, chili powder, and salt. Stir well and heat through (about 5 minutes).
- Stir in the cooked lentils and heat through if needed (5 minutes). Serve warm on a whole wheat bun!
- I served them with corn on the cob from the Farmer's Market, and we ate on the deck. A perfect end to a perfect summer day!
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