Two Sundays a month, we go to my dad and step-mom's house in Rochelle to visit and for dinner. It's a great time, especially in summer.

Here are a couple pictures:

Breakfast:

Soaked oatmeal with blueberries

Scrambled eggs

Lunch:

Leftover plate for lunch. Little dabs of leftovers save money and create less waste.

Leftover plate.

Olives, leftover potato salad, leftover sliced tomatoes, hummus, carrots from our CSA atErehwon Farm.

Apricot for Lily, plum for Iris

Snacks:

Raisins with unsweetened coconut chips

Guacamole and hummus with chips and crackers at Grandpa's

Raspberries

Dinner:

Chicken Fajitas

Refried Beans

Spanish Rice

Cupcakes for dessert