Tuesday, September 9, 2014

He's In!

Three tryout sessions later, Nathan's been offered a spot in next year's development team!

We let Nathan decide and he's accepted that spot.

Nathan had his last tryout on Thursday and we received an email from the coach later that night. Before we gave Nathan the good news, I asked him why he wanted to be on the development team. He told me he wanted to be on the team to keep developing his skills with his friends. I gently told him that some of his friends might not be on his team next year. Then he reminded me that he can make new friends and when he started playing with some of his old teammates, he didn't know them either.

Hmm, good point.

For now, we have a couple weeks off before Nathan starts indoor soccer. Then, we'll go straight into pre-season training, soccer three times a week and all that jazz. This sport is really becoming a huge part of our life!

Thursday, September 4, 2014

Chicken Karaage

Two recipes in one week? Why not. This one's too good not to share!

Around here, we love chicken karaage but the only time we have it is when we go out to Sushi Train. That is, until I got this recipe from my friend and we tried making it for ourselves at home. It's easy to make, doesn't take too much time and the best part? Lots of leftover to take as lunch the next day!

We served ours on sushi rice, garnished with cucumber and avocado slices, drizzled with sweet soy sauce and a squeeze of kewpie mayo. It was absolutely delicious.


1 kg chicken, cut into 1" cubes
60mL soy sauce
60mL mirin
1 tbsp sake (optional)
2 tsp freshly grated ginger
3 cloves garlic, chopped up
potato starch

1. Marinate the chicken in mixture of soy sauce, mirin, sake, ginger and garlic for at least 2 hours.
2. Coat chicken with potato starch. We like to put the starch and a few pieces of chicken in a container with a lid and let the boys shake it.
3. Fry in oil at medium heat for 4 minutes.

Wednesday, September 3, 2014

Photo A Day: August 2014

243 days down, 0 to go.

August was a huge struggle for me. I was physically and creatively drained and it was hard for me to keep up with this challenge. I like having my Instagram feed chronological - that's how it's supposed to be! But when I started falling behind on the challenge, it really held up the rest of the photos I wanted to share. After a while, there was no point in tagging #latergram because all my photos became later and later grams.

Even up until the 29th, I really thought I could catch up. I only had 9 prompts to catch up with. But by the 31st, I knew I wasn't going to finish off the month and on the first day of September, I had absolutely no desire to start off the new months of prompts at all.

So that's that. Photo a day has been a good challenge for me over the past one and a half years, but all good things must come to an end and this challenge has run its course and now I'm done with it.

I'll still be on Instagram, just not participating in FMS's photo a day anymore.

See previous months here: JanuaryFebruaryMarchAprilMayJune, July

Tuesday, September 2, 2014

Orange Zest Pound Cake

Nothing reminds me of my childhood home more than the buttery smell of a citrus pound cake baking in the oven. I remember my mom baking these for us off a handwritten recipe. She wouldn't make it too often because it uses half a carton of eggs and half a block of butter, but when she did, it was always good.

With all the uncertainty of where "home" will be next year, I needed a bit of grounding so I emailed my mom to see if she could scan the recipe for me. The page has been so well-loved over the years, covered in stains and torn, and written in Chinese but luckily, my mom translated it for me.


1/2 lb butter (250g)
1 cup sugar
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
6 eggs
1/2 tsp vanilla extract
3 tbsp milk
zest from one orange (or whatever citrus you have on hand)

Cream together sugar with softened butter, add the egg yolks and mix well.
Sift flour, baking powder and salt into buttery mixture, mix, adding milk once incorporated.
Beat egg whites in a separate bowl until soft peaks form, then fold into the mixture.
Bake at 350°F/176°C for one hour.

It tastes so much better cut into thick slices. If you want to have a smaller piece, cut a thick piece in half. It makes a difference.

Monday, September 1, 2014

Live Brave | September

August was a wonderfully freeing month. It wasn't perfect, but I felt a lot free-er mentally, especially at the beginning of the month. It was lovely, letting go of so many things that I let tether me down.

That said, I still have to work on parceling out my time so I don't give too much of it away.

So for September, I will:

Establish a block schedule. Designating times for work, volunteering at the boys' school, cleaning and for doing my own thing.

Survive for a week. Because my boys will be depending on me.

Stay hydrated. So I don't dry out at night like my poor little herbs as the temperature begins to rise.


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