Sorry I've been MIA, but I promise I have a good reason.  I just had A's IEP.  For those of you who don't know, my daughter has autism.  No, she's not like rain man, but she does have a selective memory that will blow you away.  Anyways, an IEP is an Individual Education Plan.  My IEP meetings usually run 3 hours and then some.  I hear from my behavioral supervisor that A has the longest IEPs ever and she's been to a lot of IEP meetings.  She thinks they are trying to wear me down.  Basically, as A's parent and as A's advocate, I fight for A's right for appropriate services and an appropriate education.  You would think that the school district would want the same for their special ed students...nope.  It's quite a battle and quite stressful.  Luckily, I haven't had to hire a lawyer yet, though many in my district do (and my school district is one of the better ones).  We ended the meeting yesterday and this was the first time that I didn't get everything for A.   Right after my meeting, I started to get ready for round 2...first emailing out to friends and family updating them on the meeting and asking for their prayers.  I've been through this before and won.  You think Tiger Mom is scary?!  Us moms with special ed kids are on another level when it comes to being an advocate for our kids.  Well, after school today, A's teacher came up to me to let me know they are reconsidering their decision!  Just wanted to let you know I had a good excuse for my lack of posts :)


This spring break we decided to stay put.  Anna was quite busy with her therapies, going to the library and going on day time dates with me.

We had friends over for a play date.  I don't know who had more fun the kids or us moms. 

Craft time!  These foam mosaic crafts are the best.  No mess and keeps kids busy for 30 minutes.

My friend C brought goodies from Platine.

That little cheesecake was so good!  Lemony with a hint of ginger.

I made raspberry mochi and biscotti. 

Isn't she the cutest?!?! 

My friend A was here from DC.  She took me to the Terranea Resort.  It was such a clear day!  I had such a good time catching up with A and C.  You guys are so hilarious!

Nelsons, one of the restaurants at the resort.

fish tacos

fish and chips

sweet potato fries

We hung out at the resort all afternoon.  Chatting and enjoying the view.  


Then it was off to LA to meet up with my college friends.  One of college roommates got engaged last weekend!!!  My friend D and I set them up 2 years ago.  Congrats A & J!!!! So happy for you both!!! We celebrated by eating at the FARM and then hanging out at the Ritz downtown. 

Zucchini Bread

I had some leftover zucchinis in the fridge.  I thought about grilling them or making jigae (Korean stew) with it.

What better than zucchini bread! 

I used my Japanese slicer.

Zucchini Bread

recipe from Sunset (healthy version below**)

makes 2 loaves

3 large eggs

2 cups sugar 

1 cup vegetable oil

2 cups grated zucchini

1/2 teaspoon vanilla

3 cups flour

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup chopped walnuts (optional)

Preheat oven to 350°. Grease 2 loaf pans (9 in.).

In a large bowl, beat eggs with a whisk. Add sugar, oil, zucchini, and vanilla and stir with a spatula until well mixed. Add flour, cinnamon, salt, baking powder, baking soda, and nuts; stir until just combined.

Pour batter into pans. Bake until a toothpick inserted in the center of each loaf comes out clean, 45-55 minutes. Cool loaves 10 minutes in pans, then turn out onto a rack and cool completely before slicing.

**I've tweaked the recipe for a healthier version

3 large eggs

1 3/4 cups sugar 

1/2  cup vegetable oil

1/2 cup of applesauce

2 cups grated zucchinis

1/2 teaspoon vanilla

3 cups white whole wheat white flour (picture of the flour below)

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup chopped walnuts (optional)

Sticky Lemon Rolls

Happy Friday!

I have a lovely meyer lemon tree.  I've had it for 3 years.  This is the first year that it gave me lemons.

My tree!

I saw this recipe posted on http://www.thekitchn.com/ 

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Recipe from the kitchn (direct link  to the recipe above)

Makes 12 large breakfast rolls

Lemon Roll Dough

3 lemons

1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast


3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)

1/2 cup (1 stick) unsalted butter, very soft

1/4 cup white sugar

2 teaspoons vanilla extract

4 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 eggs

Sticky Lemon Filling

1 cup sugar

1/4 teaspoon freshly-ground nutmeg

1/2 teaspoon powdered ginger

3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze

4 ounces cream cheese, softened

1 cup powdered sugar

Make the dough:

Zest and juice the lemons. Divide the zest into three parts. Divide the juice into two parts, and set aside. (Half of the lemon juice will be used in the lemon-sugar filling for the rolls. The other half will be used in the glaze.)

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and one part (1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about an hour.

Make the filling:

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the second part of the lemon zest (1/3) with the tips of your fingers until the sugar resembles soft sand. Slowly pour in one part of the lemon juice, stirring. Stop when the sugar and lemon juice form a wet, clumpy mixture. (You may use all of the reserved half of the lemon juice; you may stop before completely adding that half of the lemon juice.)

Assemble the rolls:

Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches.

Spread the dough evenly with the 3 tablespoons of softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firmly inside. Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed and place each one, open and cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

I baked the rolls in a 8 inch cake pan

Sticky Lemon Rolls

Last Week...

Last night we headed out to Fashion Island.  While sister shopped we walked around and enjoyed the sunset.   After being stuck at home for a week, it was nice to be out.

Small view of the Pacific

Last week was bit of a blur.  So in no particular order...this is what I did/ made.

When A was sick I made her chicken soup.  I had leftover stock so I decided to make Korean knife noodles (aka kalkooksoo....knife noodles because the dough is cut with a knife)

I also had ripe bananas....so I made chocolate banana muffins...

Aren't these adorable? Found them at Michaels.

I went to my friend L's place for dinner.  She made the mochi recipe I posted, but she used Bob Mill's rice flour and her mochi cake came out with a very different texture.  I brought her a box of Mochiko.  She didn't have any blueberries, we threw in the next best thing...raspberries.

I actually liked the raspberries better than the blueberries.

We also went to Wien Bakery in Korea town.  Was quite disappointed.

A will be on break next week.  I can't wait!  Thinking of ways to occupy her.  FYI as I am typing this she is having a major meltdown right now about not wanting to take a shower.  Yikes...maybe I can wait.

chocolate cinnamon biscotti

One may ask what does one do all week long with a sick kid. When A napped, I organized and threw away all our files (it took a long long time), I cleaned out the freezer, I rearranged furniture then put then back to their original place, I took down pictures from walls and found them new homes, I cleaned the patio and gardened a bit, I painted my toes, I thought of all the things I could have been doing if A was at school, I read my first Jodi Picoult book and I baked.

shape the dough into a long piece of log

once out the oven  ( first time) let it cool for about 25 minutes then cut it with a serrated knife

place them flat on a sheet pan and throw them in the oven for about 15 more minutes

best with a cup of coffee

Chocolate Cinnamon Biscotti
 
2 cups of flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of sugar
1/2 cup ( 1 stick) of butter at room temp.
1 teaspoon of ground cinnamon
2 large eggs
1/2 cup of chopped chocolate or chocolate chips


Preheat the oven to 350.
In a bowl, sift the flour, baking powder, and salt.  


In the Kitchen Aid (or any electric mixer), beat the butter and sugar.  Once it is creamy add the cinnamon.  Mix.  Then add the eggs one at a time.  Add the flour mixture and mix just until combined.  Finally add the chocolate pieces.  


Form the dough into a log (like the picture above).  I shaped it right on the sheet pan.  Bake for about 30 minutes or until golden brown.  When done take it out of the oven and cool on the baking sheet for about 25 minutes.  

Once cooled, place the log on a cutting board.  Use a serrated knife and cut the log on the diagonal (refer to picture above).

Arrange the cut pieces back onto the sheet pan and bake for another 15 minutes.  

 

My girl is sick.  She has missed 3 days of school.  Throwing up and then fevers...not fun for my little one.

Someone knocked on the door Sunday.  It was our good family friend.  She brought over 2 cartons of juice for A.

My husband came home with these the other day.  For a second I thought they might be for me.  Wrong.  It was for A.  She really liked them and wanted them right next to her. 

Yellow tulips can really brighten up a room!

Then yesterday Auntie J came over with this big balloon.  A has been taking this balloon all over the house with her.  To the couch, to breakfast, upstairs...etc. 

See, I wasn't kidding around.

We are so lucky that A has many people who love her.  

She hasn't had a fever today, but we decided to keep her home so she can rest.  She's getting better.  I can tell.  This morning she said, "Anna stay home, watch tv" and she's starting to get demanding, "Mommy I want ipod!"  She's a funny girl.

The weekend

This Saturday Etnies had a skate clinic for kids on the spectrum at their Lake Forest Skate park.  Registration filled up quick, but my little sister J has a friend who is a shoe designer there.  She was able to get us in!  It was an hour one-on-one clinic.  A had a great time. 

Etnies partnered up with Autism Speaks and designed these shoe.

After the event they opened up the company store for the families.  These were in front of one of their buildings.

A actually started to feel sick around 3 on Saturday.  So we just stayed home for the rest of the afternoon.  Later that evening, I went to friend's birthday dinner.

Yummy Cake from Kings Hawaiian

The restaurant where we had dinner was close to this new shaved iced place that my friend L raved about.  So I dragged a couple of my friends there.  

The store is called Get Shaved

I loved the texture of the ice, but it was too sweet!  Next time I will have to ask them to go easy on the syrup.

Blueberry Mochi

Happy April Fools Day!  Though I am not much of a trickster, my college room mate loves April 1st.  I remember one year, her mom called her dad and told him that the roof of the house was on fire.  He rushed home from work to find her mom rolling on the floor laughing! Or last year when my younger sister's friend was visiting from NYC.  She told us she was pregnant and didn't know who the father was, I caught onto the trick.  But my older sister, her husband and mine totally fell for it.  It was hilarious!  

I buy this brand because it's the brand I grew up with. 

Ready for the oven

Finished product

Blueberry Mochi

Recipe adapted from Hawaii's Best Mochi Recipes by Jean Watanabe Hee

1 pound mochiko (1 box)

3/4 cup butter (1 1/2 sticks), melted

1 1/2 cups sugar
1 can evaporated milk (12 oz can)
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
12 oz frozen blueberries (or 1 can blueberry pie filling)

Preheat the oven 350 and grease a 9x13 pyrex pan.

In a microwave safe bowl or cup melt the butter.  I usually microwave it in 30 seconds increments so that the butter is not too hot.  In a bowl, combine the sugar and melted butter. Mix well.  Add the evaporated milk and vanilla.  Mix well. Add eggs one at a time and mix well.  Add the mochiko and the baking powder.  Once the batter is ready (it does not have to completely smooth)  pour half of the batter into the pyrex pan.  Sprinkle the blueberries on top.  Then add the rest of the batter to the pan and sprinkle the rest of the blueberries on top of the batter.  (You can also mix in the blueberries, but it will give your mochi batter a bluish tint).  Bake for about 50 minutes.