3 Kids, 3 Messes, 3 Minutes

For some reason I find being a mother of three young children completely draining. Does anyone else feel this way, or is it just me?

This morning was just a typical day, nothing unusual. Breakfast was served and all was calm and then all of a sudden. . . . . .

Mess #1

Kennedy decided to feed Jack some puffs--I was ok with this because it allowed me to eat my cereal in peace. Kennedy turned to put away the puffs and the container spilled on the floor and Jack started crying.

Mess #2

Tristan leaned over the table to look at the puffs on the floor and spilled a full cup of milk all over the table which then spilled onto the floor saturating the puffs.

Mess #3

I picked up the crying Jack and leaned over to pick up the puffs container and inadvertently pressed his "spit-up button" and he barfed all over the floor.

Yep, just a typical morning!

Good bye

We said good bye to Grandma and Grandpa today. It was nice to have them here for a few weeks. We enjoyed having family around for the Christmas and New Year Holidays. I think they are probably pretty tired considering what we have put them through.

We started potty training Tristan and he has been doing ok. The first two days were pretty intense and then we were all so frustrated that we decided to put the diapers back on and forget about it for awhile. Then we discovered that he didn't want to go in the diaper anymore. He is really good at holding everything in but getting out is another story. He did a little better today but I have spent a lot of time in the bathroom with him. I pray this will get better each day!

Cornucopia Salad

¼ cup slivered almonds
1 Tbs. sugar

1 head green or red leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 cup chopped celery
1 11-oz can mandarin oranges, drained
2 avacados, cut into chunks
2 apples, diced
½ cup dried cranberries
½ cup crumbled blue cheese

Dressing:
½ cup sugar
1 tsp grated onion
½ tsp salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp dry mustard
¾ tsp poppy seeds

Combine dressing ingredients and refrigerate until ready to use. Caramelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool, then break into pieces. Toss salad ingredients, almonds and dressing just prior to serving.