Gavin's paparazzi

Our kids seem to get a little extra attention around these parts, what with the blonde and red hair and all. But this time it reached a high point when we were walking along the ramparts of the old fort in Galle. One woman basically took Ruby from my arms and held her so her friend could take a picture of them together. Gavin was the biggest hit, as you can see from this:

Beach Fun

Ruby the Mermaid - she was of course thrilled to find out that she could play dress-up with sand.




Nate and Ruby on the walls of the old Dutch fort in Galle



Gavin relaxing in the sand - luckily he didn't try to eat much of it this time!




This is Ruby being dragged out to sea by the "angry" waves.

Our Little Marine Biologists

We went on a little beach trip over Labor Day weekend, since that's what Americans do. Drove down to the southern tip of the island, just past the old Dutch fort and port town of Galle. We had read there were sea turtle hatcheries along the way, and Ruby could hardly stand waiting to see them. All morning before we left she kept saying, "We're going to the turtle hatchery!" Luckily they did not disappoint. You'd have thought that after hearing her talk about them all morning we would've known to linger amongst the turtles just a bit longer. But no, we jumped right back in the car about twenty minutes later, and Ruby cried for the next half an hour down the road because we'd made her leave her sea turtles. But really, can you blame her? I never even dreamed I'd be this close to one.




Ruby took it all very seriously... They had a few young turtles and adults who either couldn't be released into the wild or which they kept for "research" (i.e. tourist) purposes.

Here's a really big one!



And a smaller one...



Then there were the brand new babies - Ruby really couldn't get over these. Supposedly these had just hatched, and they were holding them in the tanks until they could release them at night when they wouldn't be snatched up by birds.



It all seemed reasonably scientific until they pulled a few of the babies out of their tank to let us all hold - that can't be Sea World approved, can it???



Then things really veered off the "scientific" path. Gavin actually got to hold this poor little one - well, I guess they always say that what doesn't kill you makes you stronger!



Of course you'd think Ruby would appear more interested in the one she's holding...



...unless of course she's too busy watching the one the guide put in her pocket!!!

Walking!!

It's about time!! Seriously, this kid is laaaazzzzyyyy when it comes to walking. Never saw the need, and then he got so fast at crawling that I think he figured he wasn't going to save any time on two feet. He walked the first time a couple weeks ago, but then refused to repeat it for the camera. Now we finally have evidence for posterity...

There's ALWAYS Money in the Banana Stand**

Last week, we dusted off the grill, polished the silver, and entertained at home for the first time since our arrival in Colombo nearly four months ago. And because I was so excited to finally have adults in my house to talk to, I went overboard and did it on two different nights.

As you drive the windy roads here, each town has a specialty item they are known for: the basket weaving town, the ceramic pot town, the cashew nut town. Talk about locally grown items: I bought the pineapple, bananas, mangos and avocados straight from the source in their respective towns. So fresh, so tasty--with that third world bleached kind of charm.

This is the avocado town

Not to praise myself too highly, but my culinary skills have really grown exponentially over the last three years. The menu and food were DIVINE, and I made everything, but the chips, myself!

Appetizers:
Grilled garlic bread
Guacamole and tortilla chips

Salad:
Blue cheese, walnuts, and apples...a real treat because you just can't find that stuff here!

Main dish:
Singapore chicken and pineapple skewers
Salt and pepper shrimp with mango and chilli relish (like a dipping sauce)
Grilled veggies

And then it was time for dessert. It was DELISH! So much so, even the skinny girls were having seconds and thirds! If you are grilling again this summer, you MUST try this recipe. It is so easy, and relatively quick too!

Grilled Bananas with Coconut Milk Caramel Sauce
(courtesy Steven Raichlen's BBQ Bible)

If you can find them, use the small “finger” size bananas for better flavor.

For the Coconut Caramel Sauce:
2/3 cup palm sugar (or firmly packed light brown sugar)
2 cups Coconut Milk (powder works great!)
1 cinnamon stick
1 stalk lemongrass, trimmed and lightly flattened with a cleaver (optional)
2 teaspoons cornstarch
1 tablespoon water

Prepare the sauce, well in advance. It needs to cool before serving.
1. Place the sugar in a deep, non-stick, saucepan, and melt it over medium heat, stirring constantly with a wooden spoon. It will take 2-3 minutes to melt.
2. Continue to melt the sugar until it begins to caramelize (turn brown) 3-5 minutes. It should not get as brown as dark chocolate (this will mean it has burned and it will taste bitter).
3. Immediately remove the pan from the heat and stir in the coconut milk.
4. Return the pan to the heat and bring the coconut milk to a boil, stirring to dissolve the sugar.
5. Stir in the cinnamon and lemongrass.
6. Reduce the heat and simmer the mixture, uncovered, until thick, about 10 minutes, stirring from time to time to prevent scorching.
7. Dissolve the cornstarch in the water and stir it into the sauce, simmer for one minute. The sauce will thicken even more.
8. Remove the pan from the heat and transfer sauce to a bowl. Let cool to room temperature.
9. Remove the cinnamon stick and lemongrass with tongs, cover and refrigerate the sauce until cold.

For the bananas:
About 2 finger bananas minimum for each person (they usually go back for more!)
1 cup coconut milk
1 cup sugar

Preheat the grill to high.
1. Place the coconut mil and sugar in separate shallow bowls at grill side.
2. When ready to cook, oil the grate.
3. Dip each banana (peeled) first in coconut milk, then in sugar, and place on the hot grate.
4. Grill until nicely browned all over, 6-8 minutes.

To serve: arrange the bananas on plates or bowls and spoon the sauce on top. I like to serve with ice cream and toppings, like toasted coconut, macadamia nuts, and cubed pineapples for a tropical banana split, but the bananas and sauce are delicious all on their own. Enjoy!

**To anyone who does not understand the title of this post: please add Arrested Development to your Netflix queue YESTERDAY.

100% Girl

This is Ruby, she is dressed up as a ballerina princess-- fully accessorized with just the right amount of necklaces and bangles for the occasion (she actually took a couple off saying, "no, no, that is too much!"), and her faithful sidekick, a white unicorn, whom she has personally named Snowflake.

Debut

Ruby had her ballet recital one week ago. In her words, she starred as "a butterfly in the number two show" of her ballet school's performance of Beauty and the Beast. It was a lot of work, getting her to and from all the rehearsals, dress rehearsals, and keeping track of her costume and makeup through it all. And although she was on stage for a mere 2 minutes, she was in heaven and we couldn't help but think she was an angel. Of course, I have vowed not to put her in the show next year, but we all know that is an empty threat, because what mother doesn't love to see their little girl happily dancing on stage.