I’m still recovering from last weekend. Ellie’s third birthday fell on Mother’s Day this year.
We celebrated the day before and did a lunch time party with a DIY sandwich bar. How’s that for energy conservation? I’m glad I went the no cook route, as it was I didn’t even find the time to take pictures of the spread.
Which is too bad, it turned out great… fresh buns from Pan Chancho and roast beef, salami and black forest ham from Quinn’s Meats via Wendy’s Mobile Market. I made a few different condiments including caramelized onions, pesto and roasted pepper spread.
The adults enjoyed the food while the kids preferred the entertainment. Which amounted to balls, chalk, a parachute and bouncy castle (thanks to Nanny).