On Monday, here in the greater Toronto area, we had great summer-like weather. The temperature in our area reached a balmy 28 C. With summer blue skies and warm humid air, you'd never know it was just spring if it weren't for the leafless trees and unbloomed flowers and sprouting plants. Mother nature was playing tricks on us because today, it was quite cool again and raining. After picking up Lauren from preschool, the two of us headed out to the zoo. I love going during the school year while most people are still working and kids are still in school. Mind you, there are a lot of kids on field trips visiting, too. But still, just the two of us enjoying our time together is wonderful.I told her the drum was made from dried animal skin. She asked, "Did it hurt?"
Looking at the green spotted frogs and blue frogs in a popple terrarium.
I just love letting Lauren be who she is and allow her to guide me to where she wants to go. She's been to the Metro Toronto Zoo many times and knows it pretty well. She has a great love for living things whether it be animals, fish, insects, rodents, reptiles or flowers and plants. We pack a lunch and picnic at one of the sites along the path.
The first of many trips to the zoo this year was so nice, I can't wait to go again but hopefully, with the rest of the family.
Lauren loves her corn! She started munching on them right out of the fridge! This is the same kid who loves frozen peas right out of the freezer for a snack.
I did end up boiling them for her.
For dinner, we had the most tender, sweetest corn (product of the USA). It was the first batch of the season for us and it sure was expensive but well worth the price. $3.49 for 5 ears! My cousin in Florida just bought some the same day and paid only $1.99 for 8! I also BBQd some chicken thighs that I had premarinated with my basic recipe:
2 lbs. skinless boneless chicken thighs
1/4 cup soy sauce
2 sprigs green onions, chopped
1/3 cup brown sugar
3 tbsp. garlic, chopped
Place all ingredients in a zip top bag and mix well. Add the chicken pieces and coat with sauce. Marinade for at least an hour in the fridge or overnight and cook on the bbq.