Five Brown Kids

I know you've all been waiting patiently.  A recap of 2014.  Lots of smiling baby clips so it's 3 times longer than normal..

What a week!  The confederate flag is out (but at such a price) Obama care is here to stay (where was it the year I had to put $7500 on a credit card to pay for a policy?) and marriage equality has arrived (legal protection for all families)

I have a big birthday this fall and I'm celebrating by running a Ragnar with my friends.  We need a few more people to fill the second van.  Send me an email if you are interested....

Taye's first summer visit to the farmers market the other day.  We were on the hunt for peaches but he couldn't leave without some okra.   He washed and sliced the okra and then dipped it in this batter.  1 whole egg 1 egg white 1 cup flour 2/3 cup cold water salt and pepper to taste He just puts a cup of vegetable oil in a small saucepan, brings it to a boil and then cooks a few pieces at a time until it's toasty brown.  So tasty!

Recipe from Our Best Bites.   I've modified the cooking a little bit.  This is a new family favorite!   Green Chili Chicken boneless skinless chicken thighs salt and pepper 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 2 poblano chiles, stemmed, seeded, and chopped  1 cloves garlic, minced 1 teaspoon ground cumin 14 oz green enchilada sauce  1 cup water  1 cup long-grain rice 1/2 cup chopped fresh cilantro (optional, sprinkled on top after it's cooked) 1.  Salt and pepper chicken. Heat 1 tablespoon of oil in a 12″ skillet over medium-high heat. When very hot, add the chicken thighs and cook for about 5 minutes or until golden and crispy on one side. Transfer the chicken to a plate and set aside.  2.  Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and peppers and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin ...