This past long weekend was refreshing. Something about having that extra day turns a regular weekend into a vacation! David and I enjoyed a mostly quiet time at home. We both took off Friday to take Henry to his pediatrician in order to discuss strategies around sleep and sleep routines. Our little man is consistently inconsistent which makes sleep a question mark in our house. Our meeting on Friday was not earth shattering in the information she presented but it did confirm some “best practices” we were beginning to implement. So we will have to give you an update on Henry’s sleep in the days and weeks to come. Fingers crossed this little man breaks through his sleep wall.
We spent a lot of time just being together as a family though and we even rekindled some of our favorite crafts and hobbies. I am currently working on a mustard yellow scarf for the winter and David in elbow deep in books about chess. When we weren’t playing with Henry, we were either crafting or cooking. It was a perfect way to spend these Fall days. One of the recipes we tried for the first time was this chopped salad. It was quick and easy and the prep time was practically non-existent. The flavors are super subtle but it was a light meal option for us on a day when we whipped up a significant brunch and crock pot beef stew for dinner!
Roast chicken (we bought a rotisserie chicken from the grocery store)
5 strips of cooked bacon
1 head of romaine lettuce
1 tablespoon ground mustard
2 tablespoons creme fraiche
1/4 cup chopped walnuts
1/4 cup chopped artichoke hearts
1/4 cup chopped sun-dried tomatoes
1/2 cup of crumbled blue cheese
Toss everything together and enjoy! (especially if your husband dons a sexy apron while mixing this up =)