The Anderson Family

Friday, July 6, 2012

Bath time for the Cole-meister

I'm in a tub...in a tub!

Almost ready for the big tub!

Wednesday, July 4, 2012

Happy Independence Day

Of course we had to start the week by baking RW&B cookies for daycare!

Table centerpiece

Cole's 4th of July masterpiece! This time his medium was corn syrup and his teachers said he enjoyed "slapping" the paint!

Happy 4th of July from the Andersons!

Now you can see Cole's shirt too!

Playing peek-a-boo!

What a handsome dude!

Happy first 4th of July Cole!

We ended the night with an amazing trifle from Grandma Debbie! Yum yum!

Too cool for the pool

Cole enjoyed splashing around in the backyard on this 97 degree day!

Urban hiking?

We bought a Kelty for our upcoming mountain adventure and thought we should "road-test" it in the neighborhood.

Shaun was a little concerned that people would think we were going overboard for a walk around the park!

Cole did great and we're excited to do some hiking with him in it!

Thai Black Bean Salad

Ingredients

1 can of corn, rinsed and drained

1 can of black beans, rinsed and drained

1 small onion, chopped

1 celery rib, thinly sliced

1 small sweet red pepper, chopped

1/4 cup cilantro, minced

2 tbs. sesame oil

1 tbs. rice vinegar

1 tbs. lime juice

1 tsp. ginger root, minced

1/2 tsp. salt

2 cloves garlic, minced

1 jalapeño, seeded and finely chopped (optional)

DirectionsTo make this easy black bean salad, grab a large bowl and mix the corn, beans, onions, celery, peppers, and cilantro. To prepare the dressing, combine the ginger, oil, vinegar, lime juice, salt, and garlic in another bowl. One hour before you plan to serve the salad, pour the dressing over the vegetables and mix well. If you do not plan to use the salad at once, separate some of each mixture and refrigerate them.

If you like spicy food, feel free to mix the jalapeño in as well. This will add a tasty kick to your salad. Just be conscious of how much you add because your guests might not love fiery foods as much as you do!

Finally, refrigerate your black beans salad until it is ready to be served. Don’t forget: if you have extra, pack it back in fridge and save it for later!

** I used 1/2 as much onion and doubled the celery. Also, definitely worth it to use the jalapeño! **

From: www.punchbowl.com