Do you have a threenager? Because I do… I have one that’s seriously kind of exhausting. We didn’t experience the “terrible twos” with either kid… but age three with a little boy is way different than what I expected. All if my friends with little boys warned me… they told me it’s a VERY MEMORABLE stage…. but I was not prepared for the exhaustion. The decision to be consistent and follow through no matter how tired I was and how badly I wanted to give in. There are tests all day long. All day. And right now, he FINALLY laid down for his nap. Finally. After over an hour and a have and me having to go in there with consequences two times.
You know what though? I dearly love him. My heart melts when he looks at me and says “I wuv you mommy, so much!”. He can turn me to absolute mush if I’m not careful! God gave us children that are precious and adorable… with a sin nature, but quite moldable! But oh… these times of molding! I can’t imagine how God must feel! Ha!
Sorry, off on a tangent.
And…. I must have been tired when I edited these pictures I must have been REALLY tired. I put the wrong name of the blog on the pictures! HAHAHAHAHA! And you know what? I’m too tired to change it. Giggle about it in my honor. 🙂
Last night I needed vegetables. I’m on this “need less sugar and carbs in my life because I have a problem” kick. I know when I start slipping. So… veggies for the main course tonight! A vegetable Tian! Most tians have tomatoes, but mine does not for 2 reasons… 1. I didn’t have any. 2. I, sadly, do not care for tomatoes. I’m weird. That’s all I can say. 🙂
2 Tbsp olive oil
1/2 medium yellow sweet onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium yukon gold potato
1 tsp dried thyme
to taste salt & pepper
1/2 tsp garlic powder
1/2 tsp oregano
4 sweet mini peppers sliced
1/2 cup shredded cheese
Preheat the oven to 400 degrees. Finely dice the onion. Saute in a skillet with olive oil until softened (about five minutes).
While the onion is sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, garlic powder, oregano and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
Serve and enjoy!
This was incredibly easy, and incredibly delicious! Make sure that you cut the potatoes quite thin and all the same size! You can even use a mandolin if you have one!
Another topping idea is also a balsamic glaze! I’m gonna try it the next time I make this one!
And now, for the quote of the day… something I have learned in the past and am currently putting into practice:
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