When did March break become two weeks long?! Seriously, it was only one week when I was a kid (and I had to walk to school through snow drifts that went up to my waist! Well, that only happened once... but STILL).
This week was defined by two things... Uliana turned 3 months old, and seems to have recovered from a lot of her digestive upsets (still a good sleeper with only 2-3 feeds a night despite reintroducing a lot of the foods that previously made her cranky). And it finally got nice enough to dry my laundry outside! So first I'll indulge myself with a cute photo of a frilly dress that Uliana got as a gift. I think she'll wear it to Auntie Claire's Birthday party next week (we're heading to Vancouver to celebrate with her).
Sidney Museum's Lego Mania display. It's put on by the Victoria Lego User's Group, so a lot of the sets featured were from particular "era's". We went with friends, and the two boys treated the display as though it was a giant lego shopping list. We toured the museum to the chorus of "I want that one, and that one, and that one..."
I did a quick look for rentals in Sidney and discovered that we could get a 4 bedroom, 2 bath home (complete with fenced yard and a garage) for our current rent (2 bed, shared yard, leaky shed). There is only one trick... the commute for Brad would take more than an hour... Since I currently count down the minutes until he gets home... I don't think I'm up for adding any more time to his commute.
The recipe of the week is a Russian or Ukrainian salad which is very seasonal. Most of the ingredients are readily available at this time of year, and it's very colourful... leading to an Easter-like feel. It is not a potato salad, so don't add extra potatoes or it will be too dry. Also, for anyone on a low sucrose diet, omit the beets.
Ukrainian Salat Vinaigrette
Peel the cooked root vegetables and dice them up into small even cubes. Toss them in a salad bowl with the following ingredients: 2 large dill pickles diced, 1 minced onion, 8 oz peas (canned, fresh or frozen), 2 tbsp olive oil, 1/2 tsp black pepper, 1 tbsp parsley and 1/2 tsp salt.
Toss together and enjoy! If you find it too dry you could add a bit more olive oil and vinegar, but it should be perfect as long as you don't over do it on the potatoes. (The photograph was taken by Nikolai. He's got a folder of his own photos that mostly features toys... but he has figured out how to focus things.)
And here's the photo of Uliana from the week... getting ready for bed...