I had been contemplating taking both kids swimming by myself and finally went for it this weekend on both Saturday and Sunday afternoons. Isla watched from her stroller for awhile each time while I spent some one-on-one time with Ewan. Then Ewan spent a lot of time diving down to pick up toys from the bottom while I worked with Isla. It worked out better than I could have hoped.
We also met friends for a picnic and saw many more at a kite festival in town on Sunday. Trying to fly a kite while wearing a 20-pound baby in a front pack with a three-year-old as your assistant actually isn't too difficult until you have to worry about the kite crashing into the hundreds of people around you or crossing lines with the other hundred kites in the air. Needless to say, we only spent about ten minutes actually trying to fly our own kite. And I didn't remember to take my camera, but I'm pretty sure it wouldn't have gotten much, if any, use in the chaos.
3 cups cooked barley
small bunch of swiss chard (12-15 large leaves), stems reserved for another use and leaves chopped
1 tablespoon olive oil
2/3 cup crumbled fresh feta
1/2 cup sunflower seeds
2 medium avocados, peeled and chopped or sliced
1 medium lemon, zested and juiced
Sour cream or plain whole milk yogurt
4 eggs, poached or fried
salt and pepper to taste
In a medium bowl, mix together the barley, lemon juice, lemon zest, and salt and pepper to taste.
Heat a large skillet with olive oil over medium heat. Saute the swiss chard until wilted, 1-2 minutes.
Prepare eggs however you prefer. For poached eggs, I follow this method from smitten kitchen, minus the vinegar.
Divide barley between four bowls. Top each bowl of barley with sauteed swiss chard, half an avocado, crumbled feta, one egg, a dollop of sour cream or yogurt, and two tablespoons of sunflowers seeds.