He scoots!

Just in time for his 13-month birthday, 2nd Brother has figured out how to move forward! (And after 2 years, I've figured out how to post home video!). It's an unusual way to get around, but we'll take it; I've been a bit worried.

You can also hear what I'm counting as his first word in that video: "ball"

Before Saturday, he was doing a lot of this (not very effective and pretty cuckoo):

Sacramento

I have a thing for Sacramento. I just like the feel of it and every experience there has been a good one, including the one we had for one night over Memorial Day weekend. First up was a trip to Old Town and the Calfornia State Railway Museum, a good time for adults and kids:

I love dioramas of any kind, especially ones with realistic-looking mannequins--hee hee!:

There was a band of mostly old people playing old-timey music in the museum that day; I'm a fool for not taking a picture! There were tons of banjos, a washboard played with an egg beater, and a contraption made of rope attached to a broomstick and anchored to a bucket. I said to my husband, "Is Sacramento trying to make me love it more?" It was the best.

I was very happy it was in the 80s--it's such a treat to be truly warm and not to pack jackets around! Despite the thumbs up, I doubt the guy dressed as a watermelon slice was thrilled about the heat:

We also hit Fairytale Town, a great local playground, and 1st Brother and I toured Leland Stanford's mansion:

Slow cooker BBQ meal

I don't like to cook. I don't hate it, but there is an extra spring in my step when I know we're going out for a meal or someone else is in charge. So most of my recipes are pretty simple. Here are the instructions for one of my favorite easy meals that's great for summer:

BBQ meat

-About 6 boneless, skinless chicken breasts, frozen (could do pork or beef too)
-1 bottle barbeque sauce (I like Bull's Eye--it has no high fructose corn syrup and tastes great)

*Rinse each breast with water and cut off any fatty or bloody-looking pieces. Place in slow cooker and cover with whole bottle of sauce. Cook on low for 6-8 hours, shred with 2 forks and serve on buns.

California Cole Slaw - this is a vinegar-y slaw as opposed to the milky kind, much better I think

-1 bag shredded cabbage (or cole slaw mix with carrots)
-1 bag broccoli slaw
-1/2 of an onion, chopped small
-1/2 of a green pepper, chopped small
-1/2 of a red pepper, chopped small
-More shredded carrots if desired

-1/4 c. cider vinegar
-1/4 c. vegetable oil (I've found you can use less)
-1 1/2 Tbl sugar
-Salt and pepper

*Place veggies in large bowl. Combine vinegar, oil, sugar, salt and pepper and mix, then toss with the veggies several hours before serving. Good as a side dish or as part of the sandwich on top of the meat.

I usually serve these items with chips (French Onion Sun Chips are my favorite. But isn't that new compostable bag the LOUDEST?!) and fruit, maybe some carrots and dip. Delicious.