Friday, February 13, 2009
..makes a nice home/school connection.."The StoryPlace Pre-school Library is full of great activities for you to explore. Choose from one of many themes:Animals, Babies, BathTime, Colors, Crocodiles, Fire-fighters, Fish,Gorillas, Monkeys, Music, Pets, Shapes, Teddy Bears, Trains, and Wheels. Each theme has the following sections: On-line Story, On-line Activity, Take-home Activity, Suggested Reading, and Parent's Activity. "From the Public Library of Charlotte & Mecklenburg County. Each section features activities centered on the theme. For instance, in the teddy bear theme, children can choose to view and listen to the story 6 Little Teddy Bears, help Bella Teddy Bear choose the correct clothing for the weather, or print a teddy bear doll to cut out and put together. There is also an annotated booklist for each theme. The site developers plan to add an Early Elementary Library soon.
Saturday, December 6, 2008
Bizzard Viva Sonic IQ
Just purchased my new skis for the 2008/2009 season so I am raring to hit the slopes.
Tuesday, November 25, 2008
Wednesday, April 2, 2008
Wednesday, March 26, 2008
Recipe of the Day
Asian gravlax
450 g fresh salmon
2 Asian pears
Marinade ingredients:
1 cup soy sauce (light)
1 cup chopped fresh coriander
1 tsp. ginger
1 chopped bird’s eye chili
2 Tbsp. mirin (sweet Kikoman)
Zest of one lime
2 oz sake
Mix all ingredients in a mixing bowl. Place the salmon in a deep dish, pour the marinade over it and submerge it in the marinade. Marinate for 24 hours in the fridge.
Sauce ingredients:
1 cup of yogourt
Juice of ½ lime
Zest of one lime
4 chive stalks, chopped
1 small shallot, chopped
1 tsp. yusu (Asian lemon)
1 Tbsp. honey
1 tsp. Szechuan pepper, crushed
In a small pan, poach a peeled and seeded pear for about 3 minutes.
Using a mixer, mix the lime juice, zest, chives, shallot, yusu, honey, pepper and poached pear. Do not purée. Add the yogourt and salt and pepper to taste. Mix for 2 or 3 seconds with the mixer.
450 g fresh salmon
2 Asian pears
Marinade ingredients:
1 cup soy sauce (light)
1 cup chopped fresh coriander
1 tsp. ginger
1 chopped bird’s eye chili
2 Tbsp. mirin (sweet Kikoman)
Zest of one lime
2 oz sake
Mix all ingredients in a mixing bowl. Place the salmon in a deep dish, pour the marinade over it and submerge it in the marinade. Marinate for 24 hours in the fridge.
Sauce ingredients:
1 cup of yogourt
Juice of ½ lime
Zest of one lime
4 chive stalks, chopped
1 small shallot, chopped
1 tsp. yusu (Asian lemon)
1 Tbsp. honey
1 tsp. Szechuan pepper, crushed
In a small pan, poach a peeled and seeded pear for about 3 minutes.
Using a mixer, mix the lime juice, zest, chives, shallot, yusu, honey, pepper and poached pear. Do not purée. Add the yogourt and salt and pepper to taste. Mix for 2 or 3 seconds with the mixer.
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