This enticed me outside for the whole afternoon, enjoying the sunshine while tidying up the yard and keeping an eye out for more signs of spring - such as these little beauties. Knowing that once outside, I would not want to have to either take time away from enjoying the fresh air and sunshine nor would I want to wait for supper... I simply put veggie chili in the crockpot for supper. I cooked a pot of wild/brown rice blend at lunchtime and put it in the fridge until time for supper to be served with the chili. Cooking and cooling the rice ahead of time makes sense because: 1. it saves time; 2. it cools the piping hot chili down enough that the family doesn't end up losing the skin off their tongues as they gobble down their dinner! I'm happy to say that dinner tonite was simple and filling. I served homemade 9- grain bread (which I brushed with olive oil and minced garlic before placing in the oven under the broil element to lightly toast it) alongside the rice & chili. Very simple and best of all ready to eat when we came in starving from outside.
I also decided to treat the boys with a favourite dessert tonite. (This just supports my son J's statement that I always serve the "good stuff" when we have friends over. So, I guess this pudding was made in your honour, L!) Sorry about the sideways photo - I was in a hurry to get the shot before the boys got a hold of the pudding and inhaled it. Chocolate stove top pudding made with soymilk and maple syrup is always a hit at this house and it is very easy to make. I love simple meals.