Today Melissa and I went to the Kintaikyo Bridge festival with her son Elijiah. It was a Japanese holiday today. We wanted to get there early so we could catch the fire walk ceremony at 9:10am. We watched the performance and was asked by one of the announcers if we wanted to do it, too. We decided we would try it! It was something we had never done before. I was a little nervous at first. I thought it would be very hot but it wasn't. Our feet were so black after walking over the ashes. We went to Kiko park and dipped our feet into the fountains to clean them. We had so much fun and we made a memory we will never forget!
Tuesday, April 29, 2008
Kintaikyo Matsuri
Today Melissa and I went to the Kintaikyo Bridge festival with her son Elijiah. It was a Japanese holiday today. We wanted to get there early so we could catch the fire walk ceremony at 9:10am. We watched the performance and was asked by one of the announcers if we wanted to do it, too. We decided we would try it! It was something we had never done before. I was a little nervous at first. I thought it would be very hot but it wasn't. Our feet were so black after walking over the ashes. We went to Kiko park and dipped our feet into the fountains to clean them. We had so much fun and we made a memory we will never forget!
Monday, April 28, 2008
Maple City!
Friday, April 25, 2008
Monday, April 21, 2008
Lemon-Spinach Chicken
I thought I would share this with you. I just made this yesterday and really liked it. I doubled the recipe to fit my family but you don't have to.
2 (10 oz.) packages fresh spinach
1 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. freshly ground pepper
6 boneless, skinless chicken breasts
4 Tbsp. butter
1 cup chicken broth
1/2 cup dry white wine
2 tsp lemon zest
4 Tbsp. fresh lemon juice
4 garlic cloves, minced
Garnish: halved grape tomatoes
Cook spinach in a lightly greased large skillet over med-high heat, stirring often, 2 minutes or until wilted. Transfer spinach to a bowl. Combine flour, salt and pepper in a shallow dish; dredge chicken in flour mixture. Melt butter in skillet; add chicken, and cook 4-5 min. on each side or until golden and done. Remove chicken from skillet, reserving drippings in skillet. Add chicken broth and next 4 ingredients to skillet, and bring to a boil, stirring to loosen particles from bottom of skillet. Cook, stirring occasionally, 2 minutes or until reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve chicken over spinach mixture. Garnish, if desired.
Saturday, April 19, 2008
Wednesday, April 9, 2008
Love Book Class!
Megumi
Eiko, Hideko & Kayoko