While staying with Conny we had the chance to walk in the English countryside - one or our favorite activities. Conny's kids, Mia and Erik, were totally taken with Anita's baby Paula.
Saturday, October 31, 2009
Friday, October 30, 2009
Monday, August 24, 2009
Thailand and Cambodia Pics
Hmung village near Chiang Mai
Waterfall in the village
Elephant camp near Chiang Mai
Snorkeling spot near Phi-Phi Island
Thai countryside near Bangkok
Summer palace of kings nearby
Old capitol of Thailand attacked and burned by the Burmese
Cambodian Mancala - holes in the dirt and pebbles
Monday, July 20, 2009
Chicken with black bean mango salsa
Here is the promised recipe. I can't figure out how to copy it so I will have to retype. For a crowd, you can increase the amount of chicken more than the rest of the ingredients.
1/2 cup orange juice
1/4 cup cilantro, fresh chopped
3 tbls or more lime juice (2 limes)
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper, freshly ground
1 1/4 lb chicken breast
1 15oz can black beans, rinsed and drained
1 cup mango, fresh cubed
2 tbls onion, chopped
In a small bown combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and pepper. Remove 1/2 cup and place in a large zip-closed plastic bag; add 1 tsp dijon mustard and1 tbls soy sauce to the bag. Add chicken to the bag and turn to coat. Seal bag and refrigerate for up to 12 hours (I think it would be fine to do the day before).
1/2 cup orange juice
1/4 cup cilantro, fresh chopped
3 tbls or more lime juice (2 limes)
2 tsp olive oil
2 tsp minced garlic
1 tsp ground cumin
3/4 tsp salt
1/2 tsp black pepper, freshly ground
1 1/4 lb chicken breast
1 15oz can black beans, rinsed and drained
1 cup mango, fresh cubed
2 tbls onion, chopped
In a small bown combine orange juice, cilantro, lime juice, oil, garlic, cumin, salt, and pepper. Remove 1/2 cup and place in a large zip-closed plastic bag; add 1 tsp dijon mustard and1 tbls soy sauce to the bag. Add chicken to the bag and turn to coat. Seal bag and refrigerate for up to 12 hours (I think it would be fine to do the day before).
To make salsa, add beans, mango, and onion to the rest of the mixture in the bowl. Toss, cover and refrigerate up to 12 hours. Yields 4 servings.
They say to pour the salsa over the chicken after it is grilled, but I have always served it separately due to fussy eaters.
Friday, June 26, 2009
Monday, June 22, 2009
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