Which Way is Up?

As most of you know, we began this blog for two reasons: 1) to expand the kids’ horizons, open their minds and introduce them to other foods and cultures, and 2) to chronicle pieces of our family life, so the kids will always have these stories and memories. So this post, will focus on the life side of things; and it might explain our hiatus.

As we know life is full of ups and downs. First the down – because it must be written, for the kids. 
Charlie

When we returned home from our trip, the day we returned home, we lost Charlie, our 11-year old kitty to a stroke. Needless to say, it is not what we expected to come home to after two weeks of making glorious memories. We had Charlie before the kids were born and have so many wonderful memories with this little, crazy guy. He was quite a personality and always playful. He would even play fetch, complete with bringing the toy back to you. When the kids were babies he would snuggle up next to them and was often found sleeping in Mr. N’s bed. Most of all though, he was my baby and this was a tough loss. Unexpected. Sudden. And too soon. Not to mention after having traveled across an ocean and being awake for more than 24 hours, it was also difficult to process. happy kitty

But, like with anything, time heals. We are all well now – especially the kids. Kids by nature live more in the present moment than us adults, making life’s downs a bit easier to process. Miss A wrote a poem, Mr. N talked it out and we all laughed at our favorite Charlie memory – “Pork Chop Charlie.” This little story happened before the kids were born, but it’s one that they know very well. Charlie loved pork chops. Not fish. Not milk. Not cheese. Only pork. Whenever pork was on the menu, you could be sure Charlie was lingering somewhere nearby.

Anyway, some years ago, Mike and I lived in a small apartment in the city. I was making pork chops, which in and of itself was a big deal as I didn’t cook much back then. I went out of the kitchen for a few moments and left the chops to fry up on the stove. I was only gone for a matter of minutes, but when I returned there was one less pork chop on the skillet. I did a double take and took a quick cursory look around. I was baffled. I had no idea what had become of the chop and was almost questioning my sanity, when I heard nibbling. I glanced over to the corner of the kitchen and there was Charlie and what was left of the pork chop. The little guy, who at the time maybe weighed five pounds, had dragged the chop out of the pan, off of the counter and down to the floor, and across the entire kitchen. From that moment on, we were a lot more vigilant with our pork. So this one is for him: sliced pork

And this one: Portuguese Stuffed Pork Chops

Now for the upside of things. First and foremost, a hearty congrats to ChefDad. After several years at his university and many, many more years of study and research, he received tenure that very same week. It’s a big accomplishment and we couldn’t be more proud of him! We did manage to sneak in a celebratory dinner and had an aged bottle of wine ready to go for the occasion, but sadly, we forgot to take pictures of those. So here is the proud associate professor on our recent adventure. professor

As for Miss A, well, she is her usual little self. Dancing, singing and climbing. She’s getting ready for her gymnastics “Olympics” event and can’t wait. Only a few more weeks to go! climbing

And then there’s Mr. N. He is keeping us quite busy. His latest show is for a theater company in the city. He’s performing in a production of Medea where he will play one of Medea’s two sons. The rehearsal schedule is intense and we’re just now entering tech week. That means 4+ hours a night and an 11-hour day Saturday. (For mom and dad this means lots of travel and sitting quietly in the back of the theater.) I do have to say that this has been an amazing experience for him. He’s learning a great deal and is truly enjoying himself. You can just see how much he loves this. Only one more week until opening night and he’s getting ready…Here’s his before shot: before

And here he is now (and what he’ll look like for the next 6 weeks!): after

He has even made the play-bill. Needless to say, he’s very excited and this has been a lot of fun! Medea

As for me, well, you can imagine everything is keeping me quite busy, but I’ve been having fun going through our pictures. We’ll be back later in the week with the first of our vacation posts. Any guesses where we were (and no chiming in if you already know ;) )? First stop: first city

Second stop: city 2

And final stop: city 3

Writer’s Block

Well, when we left for our spring break adventures, I certainly didn’t intend to take such a long hiatus from the blog. Little did I realize how busy we would get upon our return. I’ll be back in a few days to share our adventures, give a few updates and then we’ll launch into some cooking around the world again. For today, however, I figured I would provide a little flashback to our first year of blogging. You see, I was reminded by Charlie Louie at Hotly Spiced that today is ANZAC Day, a day of remembrance for Australian and New Zealand veterans. She shares a fabulous story of her grandfather in WWII, so in honor of him and all veterans, here’s our ANZAC post from three years ago. Cheers!

 

As promised, we have one more delicious recipe from New Zealand. I think that to-date this has been my favorite cooking destination on this adventure and I know that many of these recipes will become part of our regular rotation. Earlier this week, Mr. N and I baked up these little gems – ANZAC Biscuits.

They are a traditional treat from both Australia and New Zealand and were often sent to soldiers in the Great War; thus the name Australian and New Zealand Army Corp or ANZAC biscuits. The traditional recipe is easy to make and the biscuits last for weeks without perishing. Continue reading