Scenes from last weekend

My cousin got married last weekend in Virginia Beach, so we made the pilgrimage to the East Coast. Dramatic much? Growing up, I drove to Virginia and then New York at least once a year, so the route was familiar— the experience not so much. Let me just say that parents who travelled pre-apple products and pre-dvd players should be granted nobel peace prizes or guaranteed social security regardless of whatever becomes of the program. Traveling with children is so much easier now, especially if the only time your child is ever allowed to touch your ipad is when you are traveling 🙂 Oh and one thing we try to do is to find a place like Chick-fil-a where W can run around for 20 minutes or so to stretch her legs and get out some energy.

We broke up the trip into 2 days, stopping at T’s grandparents house in South Carolina for the night before arriving in Virginia Beach Friday afternoon.  

Selfies in South Carolina 

Since she didn’t nap on the second day, she fell asleep while we were checking in the hotel.

Here are some of the women in our family surrounding our newest member, the bride!

After the wedding on the beach, we headed to the reception.

Who doesn’t love a good photo booth?

T and his fan club

Happy Honeymooning!

After the reception, we hopped into the car with the goal to make it to Nashville- setting the bar high 🙂

We stopped in Charlottesville for dinner.

And made it to nashville around 3 AM!

After a few hours of sleep, we checked out and explored a bit before heading home.

While we have still never been on a family vacation, just the three of us— all the driving last week made it almost seem like we were on one. We all decided that we like traveling together and are looking forward to that time, whenever it may be! 

Thai Lettuce cups with spicy peanut sauce

Anyone observe meatless mondays? If so, this would be a great dish to add to the rotation. I promise that as you take your first bite you will think to yourself, meatless? what?! This is light enough for the warm oppressive days of summer while  also being hearty enough when the chill in the air calls for something a little more hearty. This recipe also leaves room for creativity, if you are feeling one veggie over another, you can always substitute one for another. 

Inspired by Veggie and the Beast

Ingredients:

Thai Lettuce Cups

• 1 tablespoon canola oil
• 2 cloves garlic, mined
• 1/2  red bell pepper, finely diced
• 1/2 green bell pepper, finely diced
• 5 ounces mushrooms, chopped
• 2 large carrots, shredded (about 2 cups)
• 1 lime, juiced
• 2 tablespoons reduced sodium soy sauce
• 1/2-3/4 teaspoon salt
• 1 head cauliflower, shredded (food processor works great, here!)

Spicy Peanut Sauce

• 1/2 cup peanut butter
• 1 cup canned light coconut milk
• 3 tablespoons honey
• 1/2 teaspoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha

Directions:

1. Heat the oil in a large nonstick skillet. Add the garlic and cook for 30 seconds, then add the onions and cook for 3-4 minutes. Stir in the peppers, mushrooms, and carrots, and squeeze on the lime, soy sauce, and half the salt. Cook, stirring frequently, for 7 minutes.
2. Pour in the shredded cauliflower and remaining salt (to taste), and cook for another 5 minutes, stirring frequently.
3. For the sauce: Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened.
4. Serve with bibb lettuce leaves, crushed peanuts, minced green onions, cilantro, the spicy peanut sauce, and extra sriracha.

This recipe can easily be made celiac friendly by substituting Tamari for the Soy sauce. 

I usually serve this with edamame, spicy haricot verts, and/or dumplings.