Not Much Going On

We are in the final weeks of our summer vacation. We have one more trip to make to visit family in Georgia and Alabama next week. Other than that, we are staying busy around the house and Mike is wrapping up some projects before he has to go back to work the second week of August. I'm already counting down the days until our fall break in October!!! The blessing of having a teacher for a husband--every 4-6 weeks he gets a day off or a vacation!

We went to Montgomery Bell Park 2 weekends ago for the day, grilled out and just enjoyed the cool temperatures and sunshine. This past weekend we hit the flea market in Nashville and then we went to a local park that has a bike trail with our good friends Nicole, Brad and their daughter Abigail (aka Anna Claire's BFF).

Proud Papas (Anna Claire loves being in that stroller, as long as it is moving)

Anna Claire continues to do so well--she is rolling over now from her front to the back and I'm pretty sure she'll get the back to the front before too long. She gets frustrated and then gives up unless we give her a little nudge. She is eating well and still sleeping through the night for 10-11 hours. We go for her 6 MONTH (!!!!) well visit when we get back from Alabama. The doctor said at the 4 month visit that she could start solids whenever, but I've been waiting until the summer's end so that we can be more consistent about it, plus, since she is a preemie, she likely isn't ready for it yet anyway. I did notice her yesterday interested in my drink at dinner though, not grabbing for it, but just watching, and that is an early sign that babies are ready for solids. I'll have to add rice cereal to my grocery list.

And because I can't resist sharing a good recipe...if you want something different, easy and tasty for dinner tonight, try these Tilapia Tacos with Chipotle Cream and Cabbage Slaw. It took me all but 20 minutes to put everything together.

1 lb. tilapia fillets (about 4-6 fillets)

1 T. olive oil

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 tsp. pepper

4 cloves garlic, minced

3 T. fresh cilantro

2 T. lime juice

Cream Sauce

2 canned chipotle chilies in adobo (minced and seeded)

1 c. sour cream

1/4 tsp. salt

Cabbage Slaw

1/4 c. white wine vinegar

2 T. olive oil

1 tsp. dry mustard

2 cups chopped green cabbage (I bought the bagged stuff at the grocery)

1/2 cup minced fresh parsley

salt and pepper to taste

1. Mix cream sauce together, set aside

2. Whisk together sauce for cabbage slaw, then add cabbage and parsley. Chill until ready to assemble tacos.

3. Heat grill/skillet to low-medium heat and spray with non-stick cooking spray

4. In a separate bowl, mix ingredients from the olive oil through the lime juice to create marinade. Coat each side of the fillets with marinade.

5. Cook fish for 4-5 minutes or until fish is fully cooked.

6. Assemble tacos with cabbage slaw, fish, chipotle cream and add any additional ingredients you like on your tacos (I added avocados and tomatoes).

I hope you all have a wonderful Wednesday!