Saturday, July 17, 2010

Park Day

Disneyland opened today way back in 1955! =) We’ll be celebrating this one in August when we head down to LA, so for today, we settled for a plain old park, which still offered lots of adventure! Cooper particularly enjoyed the bunnies. And I’m cherishing these moments while Cooper wants me to experience everything with him. Here’s a picture of him pointing to the ramp he wants me to come and climb with him. Doesn’t it just make your heart melt?IMG_2266 IMG_2264 I also tried a new recipe I thought I’d share. It’s different, very…zingy? Ryan enjoyed it. Here goes:

Butter Lettuce Salad

with Walnuts & GrapesIMG_2303


  • 3  cups  walnut halves (9 oz.)
  • 1/3  cup  plus 1 tablespoon walnut oil
  • 2  tablespoons  sugar
  • About 1 teaspoon salt
  • 1/4  cup  Champagne vinegar
  • 1/4  cup  minced shallots
  • 2  tablespoons  Dijon mustard
  • About 1/4 teaspoon fresh-ground pepper
  • 1  pound  butter lettuce, rinsed, crisped, and torn into bite-size pieces
  • 3  cups  rinsed and stemmed red seedless grapes, halved
  • 1  cup  finely slivered red onion, rinsed and drained
  • 1/4  cup  chopped fresh tarragon


1. In a 10- by 15-inch baking pan, mix walnuts with 1 tablespoon oil, the sugar, and 1/2 teaspoon salt; spread level. Bake in a 350° oven, stirring occasionally, until nuts are golden brown, about 15 minutes. Let cool.

2. In a large bowl, mix vinegar, shallots, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in 1/3 cup oil until vinaigrette is emulsified. Add lettuce, grapes, red onion, tarragon, and sugared walnuts; mix gently to coat, adding more salt and pepper to taste.

And to be honest…we always have our salads with chicken, so here’s how we really ate it, also yummy:IMG_2304

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