Full moon...

I am catching up on my sleep...

My favorite...

Reminds me of the flowers at our wedding:)

Did anyone else have troubles sleeping last night? We're going to blame it on the full moon! We were up frequently..the best was when Matt was up with Henry at 2:30 am (and thought it was more like 5:30 am)and they were giggling, talking, bouncing, etc. when Matt realized it was still the middle of the night!! Oh well...that's life with a baby and we'll take it!! One of the many lessons that motherhood has taught me is that things are always going to be unpredictable and changing and that if you hold onto your sense of humor and be as flexible as possible, life will be a lot more enjoyable!! And, sleep doesn't have to occur between the hours of 8pm-6am...be flexible and be rested.

So, Henry is now enjoying his first nap of the day and snoozing so peacefully. I am attaching a recipe for a good dish I made for the first time this week. And, of course the sunflowers at this time of the year are amazing so I have been taking lots of pictures on our daily walks. Enjoy!

We shall see what tonight brings....maybe more sleep for all? Maybe a midnight dance party?

Spicy Scallop and Snow Pea Stir Fry

Serves:4

6 tbsp. water, divided

2 tbsp. reduce sodium soy sauce

2 tsp. rice vinegar

1 tbsp. cornstarch

1 tbsp. sugar

1/2 tsp. crushed red pepper flakes

brown rice

1 tsp. canola oil (or olive)

1 lb. all natural, dry sea scallops

1 tsp. minced garlic

1 tbsp. grated fresh ginger

1 orange bell pepper cut into thin pieces

1/2 lb. snow peas

1 scallion, thinly sliced

( I added broccoli and mushrooms too!)

1. In a small bowl, whisk together 1/4 cup of water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.

2. Prepare brown rice according to package directions. While rice heats, start stir-fry.

3. Heat oil in large nonstick skillet or wok over med-high heat. Swirl to coat pan. When hot, add scallops. Cook until lightly browned..set aside.

4. Add garlic, ginger, bell pepper, snow peas and any other veggies and remaining 2 tbsp. of water to the pan. Cook and stir until the snow peas become bright green. Rewhisk the sauce and add it to the pan along with the reserved scallops. The sauce will thicken as it simmers. Toss and stir until veggies are coated with sauce and scallops are done cooking, about 1 minute.

5. Divide among plates and garnish with sliced scallions. Serve with brown rice. Enjoy!

Stir fry...nice, easy and tasty!!