Once again, Koa wanted to cook dinner for us, and the suggestion was to dig into our large supply of frozen salmon. So, a creamy pasta with salmon and asparagus was made by Koa and Mariko. It’s a dish that we’ve had several times and always enjoy. We also had yummy homemade bread and white wine (adults only!) while breathing in the fresh air out in the backyard. Not a bad way to spend another stay-at-home evening. 😀
In other news, Bay has finished up his first year of architecture school and can now relax a bit until classes start up again in August. The plan at the moment is for the university to re-open with restrictions on class gatherings… we’ll see how it all pans out, but regardless, Bay will be moving back down to Houston to room with three other architecture students in a couple of months. I hope the environment is safer by then…
Koa is almost done with his sophomore year, with just one more test to take. Of course, band is a still a big part of his life and the band program is continuing on as best as possible with remote activities. In addition, he’s a part of Inception Orchestra, where he is learning about music composition and getting mentored by musicians who work in the movie and television scoring industry. It’s pretty cool! He’s all set up with Bay’s old electric piano (to use as a midi-controller), and music composition software. Staying busy!
Today we had dinner outside in our backyard. The weather is not too hot yet, and the mosquitoes haven’t arrived in full-force so it was a good time to enjoy a bit of nature during the quarantine. The Indian food was delicious, and the clean air and natural light made it really special. 😊
Koa offered to make some chicken sandwiches for the family for dinner, which was a nice surprise, and we gladly helped out. He and I measured out the spices, made the wet and dry ingredients for the batter, while Mariko cut and prepped the chicken breasts. She also made some delicious poppy-seed buns, cole slaw, and a side of rosemary potatoes. Koa battered the chicken and put them in the deep fryer, and of course was the taster.
The sandwiches turned out great, but Koa said the taste was a little lacking. I told him that it’s a good start, and he can tweak the spices to his liking or try another recipe for next time. All-in-all, it was an excellent meal.
Mariko made a stir-fry today, with bell peppers, carrot, snap peas, and skirt steak. It was great! But what made the meal really special was the variety of side dishes. There was marinated zucchini, pickled cauliflower, avocado and tomato, and kimchee (not pictured). It was a very flavorful and filling meal. It’s funny, but with so much variety on the plate, it seems you don’t need to eat much to feel completely satisfied.