Lugnuts N Such

My sleepy, heavy summer drones on. I am having fun here and there, but I am more than a little cranky because of the heat and the lack of a strict schedule. I am trying to remind myself I would have killed for this a few years ago! Erik is tolerating my ever lengthening workouts in the morning beautifully, and we have set our own pace. While I don't feel like I'm doing much of anything, we seem to be doing the same sort of nothing on the same schedule every day and accomplishing things in the process.

Erik's current obsessions:

1. Lugnuts
2. Things that are broken (and asking 1200 times if they are)
3. Vacuum cleaners
4. Sirens/fire trucks/fire alarms (good during the day but terrifying at night)

Yes, he is STILL asking whether or not the Jeep will start and puts his hands over his ears. His obsessions/fears are becoming more interesting to me because of his ever increasing language skills. He can now have a converastion with me about them. While the reasons for each obession remain completely mysterious, I can now ask him questions about the objects he fixates on to try to gain some insight. As the grief recedes, my fascination increases regarding how my son's brain works. He is an amazing little soul.

My current obsessions:

1. Canadian whiskey
2. Daily exercise
3. Grilling
4. Reality television
5. My Aerogarden (now with 45 different types of lettuce)

In regard to number three, I'm a Daddy's Girl for sure. In honor of this, I will share my latest tried and true recipe for you. Brian and I both gave it the thumbs up.

GRILLED FLANK STEAK SOFT TACOS WITH AVOCADO-LIME SALSA

STEAK:

1 Tbsp chili powder
2 tsp grated lime rind
1/2 tsp salt
1/2 tsp chipotle chile powder
1/4 tsp freshly ground black pepper
1 (1-lb) flank steak, trimmed
Cooking spray

SALSA:

1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 tsp grated lime rind
2 Tbsp fresh lime juice
1/4 tsp salt
1/4 tsp hot pepper sauce (such as Tabasco)

REMAINING INGREDIENTS:

8 (6-inch) corn tortillas
2 cups very thinly sliced green cabbage

To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.

Prepare grill to medium-high heat.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.

Warm tortillas according to package directions. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.

Yield: 4 servings (serving size 2 tacos)

CALORIES: 353
FAT: 16 g
FIBER: 6.8 g

(8 Weight Watchers points -- I also added 2 Tbsp of fat-free sour cream, which is free)