The Boys Professional Portraits

Two weeks ago I took the boys to get their pictures done. I had felt bad for Shaun since he's only been one other time and David had them done three times by the age of one. David was great...all he needed was the incentive of M&M's to listen to the photographer. He posed and smiled so nice. Shaun, on the other hand, had some issues staying in one place long enough to snap a photo (he's a little too young to get the concept of a bribe).

It was more important for me to get individual shots than ones of them together so you can see from the is picture that Shaun was done. I must have sat him down in that spot five times before she was able to snap this picture.



Shaun - Age 1


David Age 3 (well almost 3)


Cheese!


He really wanted those M&M's!


My cutie!

Summer Recreation!

As I have posted about before, we are really fortunate to have an amazing recreation department here. It's only mid-July and the boys and I have already been to three concerts and seen Silly Willy the Clown. The Stack's joined us today and the kids had fun watching the show, playing on the slides, getting balloon hats and having a picnic lunch. Here are some pictures of the shows we have been to so far this summer.

At the park to see Nancy Lynn Cooper:

Nancy Lynn Cooper singing


Shaun playing along with the music


David having fun singing songs


At the park to see Annie's Natural Wonder Band:

Annie and the Natural Wonder Band preform:


David playing the musical plum!


That's right...the *Ladies Love Him*


At the park seeing Silly Willy the Clown:

Silly Willy preforming


David and Brady with their new balloon hats!

David


Cameron & Brady

Dish of the Week: Chinese Spareribs with Teriyaki Glaze

This weeks dish, Chinese Spareribes with Teriyaki Glaze, is something I found off the Food Networks website when looking for ideas to make my Mom homemade Chinese food for her birthday. I have never made ribs but have always wanted to try them. This was my chance.

Ingredients
Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish


Directions
Preheat the oven to 300 degrees F.

Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.

Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).

Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.


The Verdict: As I mentioned above I had never made ribs before. I have to say that while I am not a huge fan of pork ribs, I was a big fan at how tender the meat came out. The meat fell off the bone. I think the verdict from the family was that the meat was great but the sauce was a bit overpowering. I was in the minority, I thought the glaze was really tasty but wasn't crazy about the meat.

The big hit was my fried rice. It's nothing special but everyone loved it. Here is how I make my fried rice: I take some 2 cups white rice and cook it according to the package directions, set aside. Take two eggs and scramble them then cook them on low heat leaving them just slightly runny, set aside. I like carrots and peas in my friend rice but my family doesn't so I omitted this part. If you would want them, I use shredded carrots and mince them (but you could use frozen), then 1/2 cup of frozen peas. You could also dice some onion and add it in too, if you like. Take some olive oil in a skillet (or wok if you have one) and heat over medium.

If you're going to use the carrots (and or onion) add them to the oil first. Saute until they are soft about 5 minutes. Stir in the cooked rice and let it fry in the pan a little. Add the egg and soy sauce. The amount of soy sauce you use will depend on how dark you like your fried rice. Heat through and serve.

T-Ball!

Last night David started a four week T-Ball clinic for 3-4 year olds. He was so excited and he's even been practicing at home. There are about 10 teams of 5 kids and they began by learning the basics, how to catch the ball, how to run the bases and then they take turns hitting the ball. Once the kids got the basic idea they were assigned a team to play against. It was just so cute watching all these little kids running around the bases and trying to hit the ball.

David and his BFF


Time for T-Ball


Nice hit David!


Learning to run the bases

Summer BBQ

Yesterday was another fantastic day spent with good friends and eating some great food! I overate as usual but it was SO worth it! The menu was surf and turf and it was YUM! I made my famous orange glazed salmon and Brian marinated some jumbo shrimp and some sirloin steak. There was also some veggie kabob's and corn on the cob! Not to toot our own horns, but we always eat well when Brian and I plan a menu! Perhaps it's our new calling! We even joked about catering other peoples cookouts!

The kids had a blast playing outside in the sun and swimming in the pool. David also had fun learning how to drive Brady's Power Wheel (check them out in the video below)! It was a nice relaxing day, making me sad when the sun set and it was time for all of us to go home.



Brady & David crusin'


Shaun wanted to drive too!


David enjoying the Surf and Turf!


Corn on the Cob


Our happy family!

4th of July!

We hope everyone had a Happy 4th of July. We met up with Auntie Kristin and took the boys to our cities 4th of July celebration and had so much fun. Later we got a visit from the D-Crew and headed over to the beach! The best part was the SUN! We couldn't have asked for a better day!

David ready to celebrate!


Fun in the bounce house!


Enjoying an *Ice Cold Slush*


David going on a pony ride!




Mommy's Pride and Joy (Thanks Princess B!)


Heading to the beach!


David having fun making sand castles


Having fun in the sand!


Thomas having fun in the jumparoo!


Today we're off to a cookout with the Stack's and from the looks of it right now, we're going to have another nice day! It may even be warm enough to jump in the pool. We'll have to see though!

Dish of the Week: Rach-aroni Paella

This weeks dish, Rach-aroni Paella was from my Summer issue of Everyday with Rachael Ray.

Ingredients:
3 cups chicken broth
2 pinchs saffron threads
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple of generous handfuls)
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
1/2 cup long-grain rice white rice
2 tablespoons chopped fresh thyme or 1-1/2 teaspoons dried thyme
1 teaspoon ground turmeric (1/3 palmful)
1 teaspoon sweet paprika (1/3 palmful)
1 pinch ground cinnamon
Salt and pepper
1/2 pound peeled, deveined medium shrimp
1/2 pound frozen peas
1/4 cup chopped flat-leaf parsley
1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons
1 pound skinless boneless chicken thighs, cut into bite-size pieces
1/3 cup white wine or dry sherry

Directions:
1. In a medium saucepan, keep the chicken broth and saffron warm over medium-low heat.

2. Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2 to 3 minutes. Add the onion and garlic and cook until softened, 2 to 3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley, cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2 to 3 minutes.

3. In another skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.

The Verdict: This week I made three new dishes and this one was declared the winner by the Doc. This dish really has lots of flavor and very easy to prepare. There are a number of different spices used for this dish (a couple that are not everyday spices). If you don't have them on hand already, it can be an expensive dish to make. The saffron alone can break the bank! I personally love the flavors of spices like saffron and turmeric so I try to find dishes that will allow me to use them again, so for me it's money well spent.

Some changes I made was using cut up chicken breast, not thighs as I am not a fan of dark meat. I also used Jasmine rice because that is what I had in the house. This was very good. I will certainly make this one again. With Shaun being into everything these days, I can not have enough good 30 minute meal in my collection!