the fingers and stuck on you

I showed my husband, Mr. O, these two photos and asked what he would title them. My incredibly talented banker-husband took a look and without fail, he said — these are fingers and this one is stuck on you.

So here they are, according to my husband’s feel for the images.

The Fingers

Stuck On You

the chicken bone gnaw-er

  This boy is totally mine! 

He even inherits my eating preference and taste for adventures. While PP finds it appalling to suck on chicken bones, this little one knows how to work his way around and scrape off all the meats. 

  Leaving no parts untouched. Such a fun adventure!

After he announced, I am done, Mẹ! He then proceeded to run the bone around his cheeks, giving a glossy touch to the face. 

Like I said many times before, this Peanut of mine is going to be my travel partner in the future. We will stuff ourselves with local specialties wherever our destination is to be. 

end of a school year

Finally PP has graduated from preschool and is ready to move on to Kindergarten in the fall. I truly love the preschool he has recently attended for many reasons, but the most endearing reason was how the teachers have made PP into a better version of himself.

He has matured and made great stride in both social-emotional and academic development. I mean, after being dismissed by five different programs prior to attending this school, he has come a long way.

Anyway, here are a few end-of-the-year activities that I was invited to attend.

First, we enrolled him in a music class one-hour per week, and he seemed to enjoy it tremendously. At the end of the year, the teacher put together a performance with the kiddos and invited all the parents/families to attend. There were fewer than 10 kids in his class.

(side note — it was during this time that Peanut gave me his first furious temper tantrum in public. Oh boy, I hate the incoming of Terrifying Three!)

Last night we attended the school’s music program. About 50 kids between the age of four and five performed 30 songs, from Christian children hymns to children songs about farm animals. One particular song that they sung, Who build the ark?, made many of PP’s classmates turned towards him and gave a smile.

Peanut could not contain himself while watching his brother on stage, so he kept attempting to run up the stage and hug the brother. O did not let him because he was disruptive to the performance. Finally, when they had a few minutes for intermission, the little Peanut quickly ran up, kissed PP, and ran back with a victorious face.

When he returned to our seats, he said, I kissed Noah, aabo!

I am glad that I was there with a camera to capture the rare moment.

my go-to bean salad

This is my go-to bean salad whenever we have had enough of rice and pasta, or when I don’t have baby kales or spinach available. I do, however, always have a few cans of beans in the pantry.

It’s one of the easiest salad to put together, and the end result is nothing short of nutritious quality. Usually I would add tomatoes, cucumbers, and feta cheese, but have none of those in the fridge today so I went with the basic.

For dinner, I paired the salad with pan fried cajun tilapia. O said it’s one of his favorite comfort dinner dishes. The boys also enjoy eating this salad heartily.

This salad was inspired by and adapted from this Turkish restaurant in Brookline, MA where we used to visit once or twice a month. It dated back to our dating days 13 years ago.

Basic recipe:

  • Two cans of beans, rinse with cold water two or three times, then drain (cannellini and kidney beans)
  • Squeeze the juice from half of a lemon
  • Two Tbs of balsamic vinegar
  • Two Tbs of extra virgin olive oil
  • One or two cloves of garlic, finely chopped. (I have some existing roasted garlic so I chopped them up. It adds a complementary sweet taste to the tangy lemon juice and balsamic vinegar.)
  • Half of an sweet onion, finely chopped
  • One stalk of spring onion, finely chopped
  • Three or four sprigs of cilantro, chopped (I prefer cilantro over parsley, but parsley is in the original recipe)
  • pinch of salt
  • pinch of sugar
  • freshly grounded black pepper

  • Throw everything together in a good size bowl, mix them all up, and let it sit for about half an hour, like a marinade so the beans can soak up liquid ingredients, and salt and the sugar. Add a bit more salt or sugar to adjust to your savoring taste bud.

    If you want to go fancy then add some chopped grilled chicken or canned tuna, and you would have a meal in itself.

    I love the combination of cannellini and kidney beans, the contrast of color make this salad an eye-catching one to eat.