Friday, July 31, 2009
Thursday, July 23, 2009
Trying to catch up here! We've been so busy this summer, I have so much to post. This was from July 3rd...we went out for pizza with our awesome friends Chris and Natalie, but they had to get home after dinner.
Tuesday, July 21, 2009
Monday, July 13, 2009
Yesterday I tried some new recipes, and since the weather was so nice in the shade, we ate our dinner on a blanket thrown across the back lawn. Clayton said, "That a little weird," when I took a picture of my dinner on the grass, but what does he know? Sheesh! Gotta enjoy summer while it lasts!
1/3 cup soy sauce
3/4 teaspoon ground ginger
4 1/2 teaspoons toasted sesame seeds
3 tablespoons honey
1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon plus 2 teaspoons vegetable oil
12 chicken tenders
Mango Dipping Sauce (see recipe below)
Whisk together soy sauce, ginger, sesame seeds, honey, vinegar, and oil in a large bowl. Add chicken to marinade; refrigerate, covered, 30 minutes. Soak 12 wooden skewers in water for at least 20 minutes.
Heat a grill or grill pan to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Thread chicken onto skewers, dividing evenly. Grill, turning once, until chicken is cooked through, 3 to 4 minutes per side. Serve warm or at room temperature with mango dipping sauce and rice.
Mango Dipping Sauce
1 1/2 mangoes, peeled, pitted, and sliced
1 tablespoon honey
1 tablespoon rice-wine vinegar
2 tablespoons fresh lime juice
Puree mangoes, honey, vinegar, and lime juice in a food processor or blender until smooth. Sauce can be refrigerated in an airtight container up to 1 day. Serve at room temperature.
Makes 1 1/2 cups.
Summer Salad with Green Beans and Tomatoes
2 handfuls green beans, trimmed
2 tomatoes, diced
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1 tablespoon white wine vinegar
1 tablespoon olive oil
Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Cook beans until crisp-tender, 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking. Drain, and pat dry with paper towels. Cut beans into 1-inch pieces. Transfer to a large bowl. Add tomatoes and mozzarella; toss. The vegetable mixture can be refrigerated in an airtight container up to 1 day. Just before serving, whisk together vinegar and oil in a small bowl; season with salt and pepper. Toss vegetable mixture with the vinaigrette.
Saturday, July 11, 2009
I had to do these pictures since Olivia's hair seems to grow just like my old Kewpie doll's hair. It was tricky getting her to hold the doll in just the right position, and even trickier getting a shot without her slobbering all over it and shoving it in her mouth! I love this baby.
This was at Ben's promotion to purple belt at the karate studio over Memorial Weekend. Papa Steve and Gramma Ruthie came to watch. He did such a great job. Go BEN!! Now he is in a new class at karate where he gets to do sparring. It's a lot different from what he is used to, but he seems to really like it.