SCHOOL DAZE

Can't believe my 'babies' are growing up so fast!! (yes, those ARE cute, pink-bow-wearing-SKULLS on her backpack!) Chunky Monkey has started Kindergarten and Soy Boy, 4th grade! I've realized that this year & next are the only 2 years that they will be in the same school! Poor Chunky Monkey will be on her own for the majority of her school years & Soy Boy is 'off the hook' for protecting his little sister!

We couldn't be more proud of both of them. Soy Boy started AIG (academically & intellectually gifted) math & reading this year & is very amused that his dad and I are not able to solve the brain teasers he's been bringing home. Chunky Monkey has started a very challenging but incredible Spanish Immersion program. This means that she will be taught K-5 in Spanish only (standard English classes will come in 2nd grade). I've been told that a couple of the children had a little problem adapting, maybe to the Spanish or maybe to kindergarten itself, but Chunky Monkey has taken it all in stride and is perplexed as to why anyone would have a problem with it! Her teachers, pictured above, are from Uruguay and Columbia.

We were sitting at lunch last weekend & Chunky Monkey was going down a laundry list of Spanish words that she has learned and telling us what they meant. . .with our limited knowledge of Spanish, we took her Spanish word for backpack, mochila, and started thinking of Spanish words that we could put INTO our mochila. . .so this is what Foodie Dad came up with. . .agua, lunchero and mucho blanco pollo. . .many -- white -- chickens!

AINT NO THING BUT A CHICKEN WING. . .I MEAN SHRIMP

Hello All. . .been awhile since my last post. Summer is quickly slipping by & I feel like I'm missing it! Days are going by so fast & we really haven't DONE anything or GONE anywhere. . .yet it's going by so fast! Had friends over recently for 4th of July & had a great time. Cooked mostly Korean food but this easy appetizer was a huge success. There was not 1 shrimp left! One of soyboy's friends that was here for his annual 4th of July sleepover asked if I could 'just go make some more'! Got this recipe from Epicurious.com.

Ingredients
1 cup orange juice
1 cup fresh lemon juice
3/4 cup ketchup
1/3 cup vodka
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 1/2 pounds cooked peeled large shrimp
1 small red onion, thinly sliced (about 1 3/4 cups)
1 cup finely chopped fresh cilantro

Preparation
Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving. add your own note

SUMMER HAS OFICIALLY ARRIVED!!

Wow, the boat took over the lake for the first time this season & what a wonderful way to ring in the Memorial Day weekend!! We also had some great recipes we packed and cooked on shore that I will share in a later blog. . .the pics were more fun! It was a special day we shared on the water in honor of a friend's birthday! We were due for some fun!!! And I think the pics show that fun was what we had!! Happy Summer!

Ki Sun Yi

Halmony passed away Saturday, May 10, 2009. Foodie Dad flew up to be with family & for the service yesterday. It's been a tough week. . .my mom fell last week and broke her hip. I just arrived home Sunday. Keep us in your thoughts. We love you & we'll miss you Halmony.

BLACK IN DEFINATELY IN!

After 4 years and 2 1/2 hours. . .

Proud. . .Proud. . .Proud! Those are MY boys!

That about covers it.

HAPPY BIRTHDAY TO ME!

How lucky am I? Got to have dinner last night at a girlfiend's home to celebrate my recent 29th (that's my story & I'm stickig to it) birthday. Dinner was fabulous and we laughed a lot! We always laugh a lot when we get together and again, I'll say. . .we should do it more often! Dinner was wonderful. . .gifts (including Caldrea. . .hey! You ARE actually reading this thing!). . .cheesecake. . .and great friends. . .what more could you ask for?? Well. . .now that you mention it. . .a better angle on the camera would be nice. . .help a sister out, will ya?

No, really, thank you guys for a wonderful evening! I appreciate it all!

Salmon done the RIGHT WAY!!

Ok, I guess I'll share this one with you now. . .I've probably made it for everyone I know that likes salmon anyway! Plus, it's almost grilling season and this is REALLY GOOD & REALLY EASY!

It's so easy, in fact, that I am going to forego the measurements altogether. You can just eyeball it!

4 6oz salmon fillets (have your fish monger do this for you so you don't have to mess with it!!)
handfull of capers, rinsed & drained
8 thin slices of lemon (2 for each fillet)
fresh lemon juice
white wine
olive oil
s & p
minced fresh rosemary


Make 4 foil pockets and place a salmon fillet in each.
Rub with olive oil and sprinkle with s & P
top with 2 slices of lemon & a few capers
splash with lemon juice & white wine

Seal the foil pockets tightly and place on a hot grill for about 20 minutes.
Honestly, this has to be one of my favorite recipes! I auctioned off my "chef" services at a recent fundraiser and made this salmon along with some big juicy steaks for a fun take on surf & turf for the winners! It's my favorite kind of recipe. . .big impression with very little work!

Serve this with a fresh, cool green bean and potato salad for a fresh, beautiful Spring meal!

Cook 1 lb cubed red potatoes in salted water for 10 min; add 1 lb trimmed cut fresh green beans and boil for additional 5 minutes. Drain. Toss with 3 T olive oil, 2 T red wine venegar, 1 cup thin wedges red onion and 1 cup tomatoes sliced into wedges. Add s & p to taste. This is great served at room temp and can be made in advance. This also travels well!

In the summer, when we pack up a cooler to spend the day on the boat at the lake, I make the salmon packets ahead and put them on ice. . .and take along a big container full of the potato & green bean salad. When we're ready for lunch, we light up the little propane grill on the boat and do the salmon and we have a beautiful lunch on the water!