Swim Lesson Success & The Drive-In

Summer is here! I didn’t think I was ready for school to end, but so far, it has been fabulous. My daughter (6) just started swim lessons at the Carpinteria pool with three friends and loves it! Our last experience was traumatic for us both, so having her eager for lessons makes me happy. I signed her up for two weeks of 30 minute small group lessons and for only $80 it couldn’t be better. She has always loved the water but the last lessons took place in a huge pool (UCSB) and they were on a wobbly platform in the deep end. After the first lesson, she was terrified (3 ½ at the time) and didn’t want to go back. I endured two weeks of her misery and decided to wait until she was ready before trying again.

At the Carpinteria Pool, they start them on the steps in the shallow end and work their way to the deep end. The instructors are kind and challenge the children at the same time. Kaila was very close to swimming on her own when she started (she could swim to me in the middle of the pool) but lacked confidence and the skills to jump in and swim. With these lessons and a week of practice when we are dog/house sitting with a pool at the end of the month, I think she’ll have it down!


Last night was our first trip to the Drive- In and it was so much fun! With the kids in jammies and the back of the car filled with blankets, pillows, popcorn and drinks we backed into our spot and watched the sky turn dark as the movie began. Parked right next to our wonderful friends visiting from out of town, we had a fun little tail gate party. Tuesdays are family night and it is $5 for adults, $1 for kids and free for those under five! Taking my kids to see a new release for $6 in the comfort of our car can’t be beat! On our way home we sang Polka Dot Polka Dot Afro Circus and they said they like the Drive-In better than the theater. Win-win for us all!



Ginger Lemonade

Yesterday we whipped up some not so healthy lemonade for a BBQ but one of my all time favorite juicing recipes is ginger lemonade. It is perfect for an afternoon pick me up and has a little kick to it with no added sugar.


Juice the following:

1 apple

1 inch of ginger

1 lemon (peeled)

Add a few raspberries or cherries (pits removed) for variety *optional

Add 1 cup of water.

Pour over ice and enjoy!



1 1/2 cups sugar

8 cups water

1 1/2 cups fresh lemon juice


In a small saucepan, combine sugar and 2 cups water. Bring to a boil and stir until sugar is dissolved. Let cool to room temperature, and then put in fridge.

Strain lemon juice to remove seeds, then combine with remaining water and sugar water.

I’m Back to Blogging!

It has been nearly eight months since my last blog post and since I’ve had no new material in regards to www.notminethistime.wordpress.com (other than sharing that baby “C” has grown into an adorable little girl and they are still the most wonderful family),  I figured it was time to start a new blog where I can share my joy of being a mama with my favorite recipes,  adventures, and a glimpse into our simple, happy life in Santa Barbara.

We were invited to a Thai BBQ for memorial day weekend and I love working with themes! I combined a new recipe of Tofu Satay I found on Pinterest with a peanut dipping sauce given to me from Dan, the Fireman. I cut it in half and it was still way more than enough. I think a fourth of the original recipe would be a good portion, unless you are feeding a bunch of hot hungry firemen.

Tofu Satay with Peanut Dipping Sauce and Cucumber Salad


1/2 small onion
2 garlic cloves
2 cm piece of ginger
2 T lemon juice
1 T soy sauce
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric

1. Blend all ingredients together (food processor or blender)
2. Marinate tofu for 1-2 hours in the refrigerator. This is easiest in a large ziplock bag but not so eco-friendly.
3. Saute the tofu, turning occasionally until golden brown. It was fabulous in coconut oil.


1 C peanut butter
1.5 TBSP soy sauce
about 1.5 TBSP of red curry paste
1/4 C brown sugar
1/4 C red Thai chili sauce (I love the sriracha with the rooster on it by Huy Fong)
1/2 can coconut milk

Stir all ingredients together over med heat, add sugar to taste, bring to a simmer and keep warm until ready to serve. Cut back on the curry paste and sriracha if you don’t want it too spicy!


2 medium cucumbers, or 1 large English cucumber

1/4  C  rice vinegar

1 tsp sugar

1/4 tsp salt

2 TBSP toasted sesame seeds (heat enough olive oil over medium heat to coat pan. Add sesame seeds and toss until golden brown)

Peel cucumber, slice in half length wise and scoop out seeds. Slice into thin pieces and put in bowl. Mix together vinegar, sugar and salt (I measure and mix in a glass Pyrex measuring cup or sometimes make dressing in a jar so I can shake together then store). Pour dressing over cucumbers, toss with sesame seeds and let sit in the fridge for an hour before serving.