Apologies for the hiatus. We were in Times Square this time last week:
I had planned to post while in California, but I got hit with a *major* (sweat) deadline right before leaving, so all my “free time” was spent working on that. With the job, plus an amazing book event in my hometown, seeing old friends, meeting new ones, visiting Legoland, and all the requisite driving in between — I barely had time to sleep!
As soon as we landed, we rented a car and buzzed up the California coast to my home town, Lompoc.
The next day I had an amazing book event at The Bookstore. So many old friends I grew up with, and friends and teachers from elementary and high school showed up! (Did I mention that my mom is my best publicist?)
The highlight was seeing my 6th grade teacher, Mr. Jackson, whom I haven’t see since.. um… 1977.
I had an amazing year in his class learning all about Latin America from which he has a passion. He taught me my first Spanish words (we learned a new one every day), and I still remember to this day things about Central and South America that I learned then — a testament to his great teaching.
I also saw a guy from my Kindergarten class and met his family (he didn’t remember me– lol), my Biology teacher from high school (he looks exactly the same), my graphics arts teacher, a 3rd grade teacher, and my Blue Birds troop leader and babysitter. Our dear family friends I’ve known all my life and their children and grandchildren also showed up. I feel really blessed have all their support. Thank you, everyone!!
The main reason we went to California this time of year (other than to get out of dreary NYC winter days) is because Jamie had a winter break and this past summer I won 4 all day passes to Legoland for two days that we had to use before they expired! Thank you, Santa Barbara News Press for sponsoring the sweepstakes! We spent the latter part of the week there with my mom and met up with friends who have a son Jamie’s age.
We were lucky it was sunny and warm while we were at Legoland. Can you believe it rained half the time we were in California? I had to drive 55 mph on the 405 going down to Carlsbad because of pouring rain– a rare event on both counts!
Fortunately, we were able to stop and rest half way there in Irvine where we got to meet a blogger friend, Judy and her adorable daughter, Bebe E!!
It was so great to meet her in person. I found her via her her blog, Bebe Love Okazu and fell in love with her wonderful recipes and writing. I especially love her Japanese recipes passed down from her mom. The gyoza is one of my favorites. This one too! It’s corny, but it felt like she was an old friend that I was visiting — not someone I met on the internet! We didn’t even talk about cooking, there was so much to chat about. And as it turned out, we discovered we actually have friends in common in Los Angeles. Such a small world!
She baked us yummy cookies for the rest of our trip. Thanks, Judy!
With fantastic memories of our California visit fresh on our minds, we’re back in Brooklyn now. My only regret is that I didn’t get a photo of Jamie and my mom playing their new ukeleles she bought on a recent trip to Hawaii! One night when I was working really late on the laptop while Denis and Jamie were sleeping, my mom kept me company and practiced her ukelele and serenaded me with Hawaiian songs and “Silent Night”. 🙂
I’m SOOO happy to be car-less again, and living in a walking city. It’s also a relief to be eating at home again and cooking! I confess we indulged in our In-n-Out burger fixation, eating there three times while on the road. Also diner food. Mexican food… Denny’s. It got bad.
I thought I’d conclude here with a recipe I recently made up that is decidedly non-take out, but tastes like it could be and is much healthier! I took various recipes I found on line — from the most decadent to the least, and made a hybrid version. Lots of prep work is required, but it comes together fast at the end. I used vegetables my boys would eat, but it would be easy to swap these out for other ones. The chicken is tender and flavorful and it’s not as oily as a restaurant version. Also the batter is thinner (which my son prefers — he picks off thick crunchy batter!) and lighter.
Sweet and Sour Chicken
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon cornstarch
1 lb. chicken tenders, cut into ½ inch pieces
Vegetables and pineapple
1 ½ cups canned pineapple pieces, drained reserving juice
¼ large onion, cut into bite sized wedges
1 carrot, sliced
½ medium or 1 small zucchini, sliced
½ can baby corn
1 green onion, sliced
1 garlic clove, minced
1 teaspoon minced ginger
Sweet and Sour Sauce:
¼ cup reserved pineapple juice
1/3 cup rice vinegar
¼ cup brown sugar
¼ cup ketchup
½ teaspoon soy sauce
1 tablespoon cornstarch dissolved in 1 tablespoon water
1/3 cup flour
1/3 cup cornstarch
½ teaspoon baking soda
2 egg whites
oil for frying
kosher salt to taste
1 tablespoon dry sherry, Chinese wine, or sake
- Whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and ½ teaspoon cornstarch in a bowl. Place chicken tenders in bowl and coat with marinade. Refrigerate, covered for 30-60 minutes.
- Prep veggies while chicken is marinating. Place vegetables and pineapple in dishes for ease of stir frying later.
- Prepare sauce. Whisk together ¼ cup of reserved pineapple juice, 1/3 cup rice vinegar, brown sugar, ketchup, and soy sauce in a sauce pan. Add cornstarch and water mixture and stir to combine. Bring to a boil then simmer on low until thickened. Set aside and keep warm.
- Heat about 2 teaspoons oil in wok or large skillet. Saute onions, carrots. Then add softer vegetables, like zucchini, baby corn, and green onions. Add garlic and ginger and pinch of salt. Saute. Add pineapple and sauté. Add sherry, about 2 tablespoons water, and kosher salt to taste. Then cover and let steam cook until vegetables are soft. Transfer to a dish and keep warm.
- Mix flour, cornstarch, baking soda, and pinch of salt together in a shallow bowl. Whisk egg whites in another bowl.
- Remove chicken from marinade, dredge in flour mixture, then egg whites, then flour mixture again. Set on plate. Repeat with rest of chicken.
- Clean wok or skillet and heat a tablespoon or two of oil. Saute chicken pieces in oil until cooked through. Drain on plate lined with paper towel. Repeat with rest of chicken.
- To serve, combine chicken and vegetables and coat with sweet and sour sauce. Serve immediately.