A few weeks ago we decided to purchase airplane tickets to fly to Utah. It was a bit last minute, and even though I just saw Emily in March for Chris's wedding, I hadn't seen Annie for a while and I wanted to meet my new nephew, Grey. So, off we went. Maya was so excited on many levels: getting to ride on an airplane (it had been a while and she didn't really remember) and seeing her cousins.
A note about flying with 8 month old twins as lap children:
It is hard.
They are too old to nurse and sleep through the flight but too young to be distracted by movies and books. All they want to do is show off their new crawling and standing skills, which is a bit tricky in a tightly-packed airplane. And because each row has only four oxygen masks, we couldn't all sit together and had to split up. But as challenging as it was, they did remarkably well and didn't fuss much. The people around us praised us for their good behavior, but we were exhausted from all the work of keeping them occupied and happy. Mayumi, of course, was a consummate traveler and did very well. She just popped in a DVD, put on her headphones and was completely happy to watch movies the entire flight. She was helpful and obedient and excited about everything.
Of course, the best part was finally arriving. Annie picked us up at the airport and was miraculously able to fit all five of us and our luggage into her Expedition (which also carried her two kids, Lucy and Grey). After a delicious dinner of lemon pepper chicken, roasted veggie orzo pasta, salad, and mini cheesecakes she handed us the keys to her Sonata and sent us along to Em's house, where we all packed into Olive's room and slumbered through the night, trying to adjust to the time difference.
We were able to travel pretty lightly since Em loaned us carseats for the kids and borrowed a double stroller from a friend. Em and Annie took very good care of, for which we are truly grateful. I am so lucky to have awesome sisters.
Saturday morning found us at Timpanogos Park in Provo Canyon for an early Father's Day brunch hosted by Em's in-laws, Peg and Vincent. It was such a fun, well-planned get-together, with crafts and games for the littles and lots of good food. Huevos rancheros, bagels with lox, fruit salad, panni popo, and other treats... oh, how this nursing mama loves to eat!!!
We left a little bit early to go visit Eagle in Draper. A swim break at their neighborhood pool was just what we needed (having arrived during a heat wave). Then it was back to Em's for dinner and hanging out. And that was just the first day!
Annie's orzo salad was so good - here is the recipe:
Orzo with Roasted Vegetables (Serves 6)
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: James Merrell
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
2 comments:
What's a treat to see all grand children's pictures in the same article!
Isn't this first time for the twins to touch a big dog?
Why Benji was crying in the pool? Is this his first time in the cold water??? The twins stand well in the pool.
How grateful we are to Elder Haleck and Peg!! They were super nice to our family.
A little bit of heaven on earth.
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