Sophie Update - Six Flags Discovery Kingdom

Sophie and I got to go to Six Flags Discovery Kingdom with Grammy and Grandpa last week. I was anxious about the whole day. Didn't know if Sophie would go on any rides, didn't know if she would be happy for such a big day out. I should have given her more credit. We got there around 11 and she was good until 5. At that point she got a little uncooperative and we decided to call it a day. As for the rides, it helped that they had a Thomasville with Thomas the Train characters. She was very excited to ride on Thomas and Harold the Helicopter. She rode successfully on several other rides including a tot-sized roller coaster. Toward the end of the day she got tired and lost her adventurous spirit. We waited in line at several rides, only to have her refuse to get buckled in. She also got to see a dolphin show and feed carrots to a giraffe. She had a really fun time and still talks about the giraffe.

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Sophia Update - New Dress

This is the dress that Sophie got at the Nordstrom half yearly sale. I was looking for me and Sophie started to get impatient and said that she wanted to look at something her size. Such a shopper already!

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Sophia Update - New Bike

We're visiting Grammy and Grandpa and picked up a little bike for Sophie. She's doing well with it. She just has to remember that the brakes get activated if she pushes backwards.

She's having a wonderful time playing outside in the big yard. She gets very dirty every day and I have to scrap the dirt from under her fingernails. She plays hard and sleeps late. Today she didn't get up until 10:30.

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What's Cooking? - Potato Salad with Fresh Stir-Ins

Potato Salad with Fresh Stir-Ins
Makes 10-12 Side-Dish Servings

5 pounds tiny new potatoes or baby Yukon Gold potatoes, halved
1/4 cup olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1 recipe Classic Potato Salad Dressing (follows)
Milk

Stir-Ins
Snipped fresh sorrel, parsley, dill, and/or basil
Crisp-cooked bacon, drained and crumbled
Seeded and chopped jalapeno chile peppers and/or chopped bottled red cherry peppers
Mustard seeds, fennel seeds, and/or caraway seeds, toasted
Chopped peeled avocado (drizzled with lemon juice)
Chopped radishes and/or celery
Chopped red onion and/or green onion

Preheat oven to 425 degrees F. Place potatoes in a greased large shallow roasting pan. Drizzle with the 1/4 cup olive oil. Sprinkle with the salt and pepper; toss to coat. Roast, uncovered, for 40 to 45 minutes or until just ender and browned, stirring occasionally.

Meanwhile, prepare Classic Potato Salad Dressing. Toss potatoes with dressing while potatoes are hot. Let stand for 15 minutes. Cover and refrigerate up to 24 hours.

To serve, stir up to 1/3 cup milk into potato mixture to desired consistency. Place potato salad in a large serving bowl. Arrange assorted fresh stir-ins and condiments in separate bowls around the potato salad.

Classic potato salad dressing: In a medium bowl stir together 1 1/2 cups mayonnaise or salad dressing, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1/2 teapoon salt, and 1/4 teaspoon ground black pepper.

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