Rory did brilliantly in his big boy bed and kept to all the rules. Since dropping his nap, he’s usually asleep in 10 minutes anyway so at the moment there’s no danger of him getting up and out of bed. Luckily we didn’t have any visitors in the night, and as instructed, he waited for us to come and get him in the morning (grinning). Today was Rory’s second week of nursery school and like last week, he loved it. He’s getting to know the other children in his class more and more and enjoyed playing puppets with a few of them. He also loved listening to the rhymes and story that Miss Lisa told and of course loved all of the yummy organic food. He seemed quite tired afterwards but didn’t nap. Instead he read quietly in his bed and later got out to play quietly in his room. Once again he adhered to the rule of waiting until I got him which meant that I was able to have a 45 minute relax with my pregnancy hypnotherapy which was much needed. After a quick play at the park, we headed to One Girl to meet up with an old friend (of a friend) who’s visiting New York. Rory was so excited about getting a brownie on a Monday and I loved catching up on all the gossip back home. We showed our friend around the neighborhood, pointing out all of the famous sights. We actually walked quite a long way so I wasn’t surprised when Rory told me he was feeling tired and was ready for supper. After supper, bath, massage and story, Rory was fast asleep by 6:15 and O and I were able to enjoy a lovely evening together, including cooking this yummy soup/ puree (which is SO good) for tomorrow and catching up on the final episode of Newsroom, which was a particularly good one. PS I got Rory this new sippy cup in a bid for him to drink more.
Summer Squash, Zucchini, and Yukon Gold Potato Puree
- 4 summer squash
- 2 zucchini
- 1 large Yukon Gold potato
- 1 tablespoon extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- filtered water, as necessary
Preheat oven to 350 degrees F.
Using a fork, pierce the skins of the squash, zucchini, and potato. Place them on a roasting tray and drizzle with olive oil.
Roast for 25 minutes, then puree with Parmesan in a food processor, adding filtered water as necessary to achieve desired consistency.