It’s been a hot minute. Busy with school, life and colds going around, it’s been something.
Finally we are all on the mend, so let’s chat.
The girls had their school’s multicultural fair on campus and it was so nice to be back on site.
Averi and her bestie ran around getting their passports stamped all while chasing the boys.
Kaili and Shayne were doing their own thing, in Shayne’s words, “living her best life”. Which meant hobnobbing with her teacher whom she adores.
It was nice to talk to the teachers we haven’t seen face to face in forever, and get to know the new ones better, even though schools about to end.
I can’t believe the older two are saying farewell to their school. It’s bittersweet.
Here they are in Kindergarten, so cute and innocent.
On another note, one thing that I have been cooking lately is baby bok choy. I have neglected this vegetable. It’s super quick and simple to cook up and is so tasty. I just halve the bok choy, sauté in some sesame oil with garlic. Add soy sauce and chili crisp then cook until tender, around 10-12 minutes.
One night we paired it with a chicken curry and another time with steak. Don’t walk by it the next time you’re at the market.
Now it’s time get back to finalizing a little jaunt that’s in our future. I can’t wait to share all of the sights, food, fun, food, wine and food with y’all.
I leave you with Spring photos.