This morning after breakfast, we took our Blue Hubbard squash (from Silver Queen Farm) out to the front step to smash it open. We didnt expect it to open up so perfectly and cleanly. We scraped the inside and then stuck it in the oven to bake while we went outside to play.










It was a beautiful day to be outside. We had fun in the garden, harvesting beets and kale and discovering bugs under some of the stepping stones.

Breakfast: Barbara's shredded oats cereal with rice milk
                  Blueberries (frozen/local)


Lunch: Freekeh (roasted green spelt berries from CPO)
            Hubbard Squash (roasted)
            Tofu (fried in coconut oil)
            Garden Kale (steamed, with a little Braggs)


Snack: Carrot sticks
            Yogurt
            Pancakes 
            Green juice (Kale blended in OJ)





AND YESTERDAY: MONDAY OCTOBER 24

Play dough and painting

 




Breakfast: Oatmeal with raisins
                  Asian Pears


Lunch: Brown Basmati Rice
            Garden broccoli
            Sweet Potatoes (from Tburg FM)
            Scrambled eggs (from ACH hens)


Snack: Raisin toast (Ezekiel bread)
            Cottage cheese (organic)




Some afternoon craft time: