Grocery Day

Today is grocery day. Getting groceries may sound like a simple task but I assure you that it is not. Usually the girls manage to make it quite difficult but today we hit the store early enough (and we had a snack and sippy cup ready). Kate sat in the infant seat and pointed, drew attention by greeting every other shopper, and gnawed on any packaging she could get her free cookie covered hands on. Kendall ran along side the cart pointing out every product packaging that contained a picture of Dora on it (no small feat) and requested a great many of the things that I wouldn't let her touch with a ten foot pole. Generally if it comes in a box I try to avoid it. After coming home from the store Kate collapsed exhausted from all the excitement (and took her third three hour nap in three days!) and Kendall helped me with grocery day activities round two: washing, chopping, and prepping a lot of our stuff. First we washed and prepared my new favorite salad: cucumber, orange pepper, tomato, spinach, fresh cooked corn, scallions all thrown into a Tupperware to lunch on for the week (perfect with the new Toasted Sesame dressing). Next we made Brian's cucumber salad, then washed the blueberries and strawberries to make a little fruit salad.

My girls eat vegetables really well so I haven't had to succumb to the new fad of hiding veggies in food (although it would probably be good for my hubby). However, if an opportunity comes where I can add them into a meal I'll still throw them in to get an extra serving or two in them. Today we made a homemade Cauliflower Mac-n-Cheese that turned out well. Next time I'll throw in either parsley or broccoli.

1 head cauliflower, cut into florets

1# whole wheat pasta (I used penne)

2T butter

1 1/2 cup milk

1 cup chicken broth

2 cups shredded sharp cheddar cheese

1T Dijon mustard

Pepper

1. Bring a large pot of water to boil, add salt, then add the cauliflower and cook about 5 minutes. Remove the florets with a slotted spoon to a large bowl. In the same water, cook the pasta until al dente, then drain. Add the pasta to the cauliflower.

2. While the pasta is working, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute, then whisk in the milk and broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with the pepper. Stir the cheese sauce into the pasta and cauliflower.