Hi friends! Happy Tuesday!
Normally, we’d be on our way to the doctor right now, but our appointment got pushed back to Friday, so we have the morning free. I’m actually disappointed—I’d really like to know if I’ve made any more progress! Oh well…soon enough.
Our first day of spring break was spend
in hell at Kids Market, a twice-yearly giant consignment sale for baby and children’s goods. They have everything from clothes to toys to strollers to breast pumps…they have EVERYTHING. And it’s all cheap, too, and in good condition, which is not always the case with sales like that.
There is a catch. The market runs for two weeks, and obviously the earlier you go, the less picked-over it is. Yesterday was the first day, so we decided to brave the crowds, just in case we don’t have time to go later this week.
After shopping for about 45 minutes, we waited in line for another hour and forty-five minutes!!! I snapped this picture about halfway through:
This was about the point when I was thinking about faking labor just to cut through the line, but I wasn’t sure if they’d still let us buy our stuff if I tried that one. :-)
I don’t believe in hell, but if there happens to be one, the line at Kids Market is sure to be a part of mine. God help me.
But….we definitely came away with some good stuff, so I guess it was all worth it! Right, Ryan? Right?!?
We got some really cute clothes, like this seersucker whale dress, complete with sun bonnet:
Lila will be taking her first trip to Nantucket this summer—how perfect is this dress? I know you must be sick of me posting baby clothes on here, but really—these baby dresses just don’t get much cuter. Can you tell I’m excited we’re having a girl? ;-)
By the time we got home, it was almost time to head out again—we were invited to a barbeque with friends last night, and needed to throw together a quick side dish.
Enter the strawberry salad:
For this easy, refreshing side, I combined baby romaine, fresh strawberries, goat cheese, and barely-cooked asparagus. So simple, and so delicious.
The asparagus was boiled for about 2 minutes in salted water to take some of the “grassy” flavor off, and then dunked in an ice bath:
…which helps it to stay crunchy and bright.
I have to do some long grading this morning for my online classes…ugh. But, it will be nice to get it out of the way.
Have a great Tuesday!