The kids had a great time busting open the pinata. Josh ended up being the one to get it open but it was made so poorly that some others didn't get a chance to get a swing at it before it opened. There was a whole half of it that was still intact though so those kids were able to play too. Uncle Matt even got in on the action!
Andy really enjoyed tearing into his gifts which included books, a personalized puzzle, a tricycle, Leap Frog's Fridge Phonics, a teaching Teddy Bear, some sand toys, a set of car keys and cell phone,and a "gumball machine" among other things. We gave Andy a Beanie Buddy Frog and a Five Little Monkeys book. Some of the other kids enjoyed his gifts too!
Andy really took to heart the song "It's My Party And I'll Cry If I Want To!" He was getting tired by this point and overwhelmed with all the attention. We all crowded around him and sang "Happy Birthday" while he kept reaching for the candle. After I blew it out he savored every last bite. Well, maybe he missed a few.
The birthday boy with his grandma. They seem to be deep in conversation by the way Andy is looking at her.
The birthday boy and his daddy. Aren't they cute?
The kids pretty much spent the entire evening outside even though it was a bit chilly. They played in the light..
and in the dark.
Recipes:
Easy Mexican Rice
1 1/2 cups uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce
In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
Cook over medium heat until heated through.
1 (1 ounce) package taco seasoning mix
1 (15.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce
In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
Cook over medium heat until heated through.
Easy Fiesta Beans
1 can(s) fat-free re-fried beans, preferably spicy
1 can(s) no-salt-added pinto beans, rinsed
1/2 cup(s) prepared salsa
2/3 cup(s) grated sharp Cheddar cheese, divided
4 scallions, sliced
1/2 cup(s) prepared salsa
2/3 cup(s) grated sharp Cheddar cheese, divided
4 scallions, sliced
Position rack in upper third of oven; preheat broiler.
Combine re-fried beans, pinto beans, salsa and 1/3 cup cheese in a medium saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes.
Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.
Tomato-Avocado Salsamole
1/4 cup finely chopped red onion
1tsp minced jalapeno
1tbs lime juice
1tbs cider vinegar
1tsp minced garlic
1/4tsp salt
1 ripe avocado, peeled, pitted, and coarsely mashed
1 medium tomato, chopped
1/4 chopped cilantro
Combine onion, jalapeno, lime juice, vinegar, garlic, and salt in bowl. Add avocado, tomato, and cilantro; stir well. Serve immediately, or, to store, reserve avocado pit, add to mixture to prevent browning, cover tightly with plastic wrap, and refrigerate. Serve with lightly toasted whole-wheat pita cut into triangles.
Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.
Tomato-Avocado Salsamole
1/4 cup finely chopped red onion
1tsp minced jalapeno
1tbs lime juice
1tbs cider vinegar
1tsp minced garlic
1/4tsp salt
1 ripe avocado, peeled, pitted, and coarsely mashed
1 medium tomato, chopped
1/4 chopped cilantro
Combine onion, jalapeno, lime juice, vinegar, garlic, and salt in bowl. Add avocado, tomato, and cilantro; stir well. Serve immediately, or, to store, reserve avocado pit, add to mixture to prevent browning, cover tightly with plastic wrap, and refrigerate. Serve with lightly toasted whole-wheat pita cut into triangles.
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