With the help of Jason, Gavin did a great job spoiling and pampering me on Mother's Day. We enjoyed a lovely brunch at Bolero's. Not sure if we ate our money's worth, but it was delicious food and Barb didn't have to cook.
We spent the afternoon at the pool soaking in some desperately needed rays. You'd never know we live in AZ with our pasty white skin. Gavin was so much fun at the pool, he thinks he can swim which is a little scary. He wants to go, go, go.
Jason grilled chicken and made homemade peach salsa; he also made a spinach and orzo salad (2 WW points) which was SO GOOD!
All in all it was a wonderful day - I have the best son in the world which makes Mother's Day extra special.
Ingredients
 | 2 cup(s) spinach, baby leaves, packed |
| 1/3 cup(s) uncooked orzo | |
| 1 cup(s) grape tomatoes, or cherry tomatoes, halved |
| 2 tsp white wine vinegar | |
| 1/4 tsp table salt | |
| 1/4 tsp black pepper | |
| 1/4 cup(s) crumbled feta cheese | |
Instructions
- Place spinach in a serving bowl.
- Bring a medium-size pot of water to a boil; stir in orzo. Cook until tender, about 10 minutes; drain well. Spoon hot orzo over spinach and toss to coat; let spinach wilt.
- Add tomatoes, vinegar, salt and pepper to orzo; toss gently but well. Sprinkle with cheese; serve immediately. Yields about 1 cup per serving.
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