Friday, May 29, 2009
Makenna swims
Here is a quick video of what she's learned so far:
Tuesday, May 26, 2009
Week in review

Grandpa and Nana playing with the kids

Father and Sons

Girls

Mom and sons

Cake I made for Rita's Birthday

Bro and Sis


Shane stuffing his face with cake

I caught them in bed like this this morning
and..Makenna started her swimming lessons today! she did great!


Saturday, May 16, 2009
Weekend bust...
Makenna has only one day left of school and then summer time! She has a party that day so hopefully I can get some pictures!
Thursday, May 14, 2009
better week
I am soo excited Kris Allen made it to the finals of American Idol!
Monday, May 11, 2009
Shane Update
Friday, May 8, 2009
This recipe looked good to me...
from: http://justbento.com/handbook/recipe-collection-mains/miso-marinated-pork-butaniku-no-misozuke
Miso Marinated Pork (butaniku no misozuke)

Something for the omnivores! Pork is the most popular meat in Japanese cooking, but so far I haven’t posted any (non-bacon) pork recipes on Just Bento, though I do have a couple over on Just Hungry that are bento-friendly, such as tonkatsu (breaded and fried pork cutlets). This classic sweet-salty, intensely flavored miso marinated pork is really well suited to bentos. It is similar to miso chicken, but a bit more complex in flavor.
Recipe: Miso marinated pork
This makes enough for 2 to 3 bentos.
Time required: 5-10 minutes to marinade, some hours (up to 24) to marinate, and 5-8 minutes to cook.
- 2 thinly cut boneless pork cutlets, each about 100g / 3 oz (A cut with a bit of fat marbling will be tastier, but lean filet is ok too. A very fatty cut such as pork belly would be too much.)
- 3 Tbs. white miso
- 3 Tbs. red miso (if you don’t have 2 kinds of miso, using one kind is fine. Or you could come up with your own blend!)
- 1 1/2 tsp. grated fresh ginger
- 2 Tbs. sake or sweet sherry (see the role of alcohol, ginger etc. in Japanese meat dishes)
- 1 Tbs. sugar
If your pork cutlets are too thick (they should be about 5mm / about 1/5th of an inch thick), pound them out a bit with the side of a heavy knife or a meat tenderizer until they are thin enough.
Put all the ingredients except for the pork in a plastic ziplock bag. Mix the ingredients together by massaging the bag with your hands.
Put the pork cutlets in the bag, and close the bag up, expelling as much air as you can when you do so. Then, massage the marinade over the pork so that the pork is completely covered. See the photos below.

(Note: I’m using a method that keeps the hands as clean as possible, since the miso marinade is a bit messy. Of course if you object to the use of plastic bags, you can combine the marinade in a bowl or other container, then spread it over the pork with a spoon and your fingers.)
Make sure the bag is completely closed, and leave the meat to marinate for several hours or overnight. You should not marinate it much more than 24 hours though, or the salt in the miso will draw out the moisture of the pork too much and make it very dry.
When you are ready to cook the pork, pull them out of the bag, squeezing off as much of the miso as you can. The meat will have turned dark and rather transculent.

For bentos, cut the meat into bitesized pieces, and fry in a frying pan with just a little oil over medium heat for just 2-3 minutes or so on each side. Watch the meat so that it doesn’t burn (the miso on the surface may turn a bit black, but that’s ok.) When done, it should be cooked through but still juicy, and the surface should be a burnished brown.

Notes
Freezing: Put it in the freezer as soon as you put the meat into the miso marinade. The freezing process seems to retard the penetration of the marinade, so that it doesn’t draw too much moisture out of the meat. Thaw the meat marinade and all in the refrigerator the day before you intend to use it. You may want to freeze individual cutlets wrapped separately, so that you can pull out just as many as you need at a time.
If you don’t want to deal with messy miso in the morning, you can squeeze the meat out of the miso-marinade bag the night before,and keep it covered on a plate ready to just cook in a frying pan.
Wednesday, May 6, 2009
Ok, i'm better.
Today I watched the show "The Doctors" and they had an awesome episode on Autism. The kids they talked about reminded me so much of Shane. It gave me some hope that we can do something about it!
American Idol. Ok, so I do agree that Adam is an amazing singer. BUT... geez, I just can't see him as the one! I mean, I'm sure after he has won, he's gonna make some kind of glam rock type of album...which I just can't see the majority of American's being into! I just know that after this AI stuff I will never care about his type of music. Sorry! Also, I just started getting into the Biggest Loser! OMG I was crying hehe I am a dork!
Sorry for rambling!
Monday, May 4, 2009
why why why??!!
They gave him antibiotics, but also said that Shane had the largest tonsils he's ever seen in a kid his age! He wants to check him again when he's not sick, to see if they are still large. And if they still are, he recommended Shane get his tonsils out! I told the doc that he does snore, and so does Makenna, both really bad, and he said that the large tonsils could be causing it. So he wants to see them both and said that they BOTH might need their tonsils out! I told them Mike had the same problem and had his removed also. He said since they are already snoring, it could cause sleep apnea and all sorts of stuff. This is the pits.
Friday, May 1, 2009
thoughts of the week.....
Makenna had a good week at school too. Her last day is May 18th. I hope I can survive the summer with her! haha, j/k. I am putting her in Vacation Bible School for the summer though, so hopefully she will be liking that.
Ok, (to Mom, and auntie Bulee and those who watch American Idol) YES I am SO extremely disappointed that Matt left!!!! He is so awesome. I am starting to really like Kris Allen now. I hope Allison goes next. You just know Adam will win it all. Still dont' get him, sorry.
We are looking forward to our visit with Bob and Rita coming up! They will be here in a couple weeks and we can't wait!