After our incredibly difficult beginning of last week, we were able to even Max out and have a good weekend. We hiked with my parents, aunt, and cousins yesterday, which Max loved. Anything that gets him out in the wild where he can run and jump and play is great. The bridge in the picture below was his favorite part.
We were pretty worried about Saturday's behavior. On Friday, for St. Patrick's Day, Max had a icing/sprinkle covered animal cookie and a chocolate gold coin. We held our breath for 24 hours, waiting for the fall-out and it never came. That makes me think two things: 1, Max is more sensitive to salicylites than to dyes/preservatives and, 2, Max's difficulties last week might have just been a detox reaction, which apparently happens to a lot of kids.
So now it's Sunday morning. We had a perfect day yesterday, which was wonderful. But it makes me really nervous about tomorrow. We had such a great weekend last weekend -- but then a terrible Monday and Tuesday. I just have my fingers crossed that we won't see a repeat.
We did, however, make cookies -- which are probably the most delicious thing I've ever cooked and they are chock full of health.
1 cup butter
3/4 cup brown sugar
3/4 cup granulate sugar
1 tbsp. whole Flax seed
1/2 cup ground Flax meal
2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 pkg. Bakers Semi-Sweet Chocolate, chopped
1/2 cup pecans, chopped
Sunspire Sundrops for topping
Preheat oven to 350.
Mix butter, sugar and egg. Add in dry ingredients. Stir in chocolate chunks and pecans. Using a teaspoon, drop rounded spoonfuls of dough onto cookie sheet. Bake 8-10 minutes. If desired,