Quesadillas + Holiday = Love

Earth Day has been so deliciously relaxing. We slept in (until 9am!!), we cuddled in bed, we caught up on Amazing Race and Survivor (these, along with So You Think You Can Dance/Canada, are the only shows we allow the kids to watch with us), and we took an evening bike ride. We stopped at the park, and TBone was happy to see a friend of his from class there. It's always more fun at the playground when there are friends! Especially since this particular playground has very little equipment. Unfortunately, Tiernan's coughing hasn't gotten any better. The air was a bit crisp, and when we got home he was having a hacking fit - complete with gagging. He ended up feverish and cold, but seemed to go to sleep soundly tonight. We'll have to make sure to take it pretty easy for the rest of the weekend. We are supposed to be joining my folks for dinner on Sunday, but I'm thinking we may skip out if Tiernan doesn't feel better by then.


Avery's getting to be so mature these days. Hard to wrap my head around the fact that he'll be in junior high next year. I so do not have a kid that age, do I? I really enjoy the young man he's growing into. The funniest thing is that he is a clone of his father. He and Kyle and so very much alike, personality wise. The only things he got from me was his humanitarianism, sensitivity and perfectionism. He's mostly Kyle, though. :) He's a really good kid. Avery was the easiest baby, everrrr. He was a laid back toddler. He has been an easy going child. I can only hold out hope that this fantastic personality of his stays like this right through the teenage years. Please?

♥

Today was Fun Food Friday! This means simple, quick, yummy favourites! I threw together some quesadillas and served them with leftover fruit salad. I eat mine with sour cream and salsa, mixed up together. Perfect dinner for today.

Mushroom, Spinach and Feta Quesadillas

1 1/2 tbsp olive oil

6 portobello mushroom caps, sliced thinly

4-5 cloves garlic, minced

3 cups baby spinach

1 1/2 cup feta cheese

2 cups mozzarella cheese

7 whole wheat tortilla wraps

Heat the olive oil in a cast iron pan and add the mushrooms. Cook the mushrooms until they are golden brown in colour. Add the garlic, and cook for another minute. Add the spinach, and stir until it's wilted, but still green.

Divide the feta and mozzarella cheese evenly between all of the tortilla wraps, putting it only on one half of the wrap. Add the mushroom mixture to the same side of each of the wraps. Fold the wraps over so they become a half circle, and cook on a crepe pan for a few minutes each side until they are golden.