Saturday morning we went for a walk over at Parr Park in Grapevine. It has a great-looking playground; unfortunately Toby's still a bit small for anything but the swings, and gets easily overwhelmed by big play spaces. Still, it's OK if you're hanging on to Mum.
In the afternoon he was grouchy. He has recently developed a scream which has roughly the same effect as a pneumatic drill boring into your brain, and deploys it to good effect. After a few hours of this Graham and I were about ready to donate him to the nearest adoption agency and flee the country. Finally he slept, and we collapsed onto the couch and tried not to snap at each other. As the next best thing to fleeing the country, we packed up a picnic and drove to the Levitt Pavilion in Arlington for one of their open-air concerts. As we spread out our beautiful wedding quilt on the grass and dug into some pasta salad, the tension began to dissipate.
|Boogieing to the music|
|Always on the move|
1 red or green bell pepper, cubed
12 mushrooms, halved
1 onion, cut into chunks
2 zucchini/courgettes, cut into chunks
450g / 1 lb firm tofu, cubed
125 ml / 1/2 cup olive oil
3 tablespoons soy sauce
2 garlic cloves, crushed
2 tsp grated fresh ginger
Thread the vegetables and tofu onto skewers, and place in a large non-metallic dish. Mix up remaining ingredients and pour over. Leave to marinade for 30 min or so, turning a few times if you remember. Grill over charcoal, basting with the marinade, until cooked. The tofu picks up a lovely smoky flavour. Serve with couscous.
|Isn't this fun?|
|Exploring the great outdoors - aka hitting it as hard as possible|