Tomato Juice Time

  Grandma Law would be very proud of us.  We are actually getting tomatoes this year and can make tomato juice!  What a relief.  Last year we were on tomato juice rations and it was not a fun thing.  We missed our noodles and tomato soup!

First Day of School 2012

 

 

 

 

 

 

Our Latest Mystery

I walked into the camp trailer on Monday and found chicken poops on the floor, chicken poops on the counter top and an EGG on the couch!  I have since found out that our chickens have magically learned how to open the camper doors.  Yep, not a single person claims to have EVER opened the camper door in the last decade...so obviously, our chickens are gifted!

Mariah at BYU Volleyball Camp

Cado's Scout Adventure

 Cado got to spend four days in the high Uintahs with his scout leaders.  They hiked 30 miles and did a lot of fishing.  Cado is true to the "Law Tradition."  He carried on the Law curse.  Everyone else caught 15-20 fish...Cado caught TWO!

Dan Robinson said that he was not sure if Cado was convinced he would want a mule on future pack trips.  When this one laid down in the crevice and couldn't get up, he was a little surprised  and not that sure of how helpful that mule would be!  Cado did like Dan's dog though.

Cado's Roy Soccer Tournament

 Ty Winterton, Cado, Jaden Barrett.  Pretty good buddies!

 

 

 

 Their record was 4-1.  Too bad the only loss was in the championship game!

Christopher and Bethany's Wedding

 We are beginning to think that weddings will be the up and coming events that we celebrate these next few years.  Law wedding #2 just happened on Friday.  Christopher and Bethany were married at the Mt. Timpanogas Temple.  We got to celebrate at the Springville Art Museum and it was a wonderful afternoon.

 

 

 This is the wave to Bo!

 Mariah, Abby and Maddie.   Bestest, bestest buds!

The 2012 Duchesne County Stock Show

 

 

   Dave was on picture duty, so sorry Cado...no pictures of you.  However, Mariah and Cado did make some good money.  Mariah sold her lamb for 700.00 and Cado sold his for 625.00.  He was a little miffed that his sister beat him and now he is claiming that they should split the money!

Heaven

 This post is to show Bo how the fields have changed since he left.  Look at this lamb!  It is almost lost in the tall grass.  What a difference a little water makes.

Cado's Custom Room

 Cado and Mariah sleep most summer nights on the floor in the family room downstairs.  They have done this for several years.  I think they really like the fuzzy rug and going to bed watching the t.v. and even...being together!  Needless to say, Cado told Mariah that he was going to sleep in his room now because the floor was too hard and it was too light in that room.  Mariah spent yesterday addressing those issues. She had Dave bring out the bunkbed mattress, made him a comfy bed, made him eye covers to address the "too light" issue and finally, she made him homemade pillow chocolates!  It worked.  He spent another night in the family room...quite comfortably!

 

Lettuce Wraps

Todd Wilbur's version of P.F. Chang's® Chicken in Soothing Lettuce Wraps

From the TV series Top Secret Recipe on CMT

This recipe was developed using information gathered on the 8th episode of Top Secret Recipe on CMT.

Filling
6 to 8 dried shitake mushrooms (½ cup finely chopped when rehydrated)
3 to 4 tablespoons vegetable oil
1 cup coarsely ground white meat chicken (about 1 skinless chicken breast fillet)
¼ teaspoon salt
1/8 teaspoon white pepper
1 tablespoon plus 1 teaspoon minced garlic
1 cup finely chopped canned water chestnuts
¼ cup chopped scallions

Table Sauce
½ cup warm water
2 tablespoons plus 1 teaspoon granulated sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped green onion
½ to 1 teaspoon Chinese hot mustard paste
1 to 3 teaspoons chili garlic sauce

Lettuce Wrap Sauce
1 tablespoon plus 1/2 teaspoon black mushroom soy sauce
5 tablespoons water
5 teaspoons granulated sugar
1 tablespoon hoisin sauce (Lee Kum Kee is best)
1 tablespoon oyster sauce (Lee Kum Kee is best)
1 tablespoon Shao Hsing rice cooking wine
1 teaspoon cornstarch

1 to 1 ½ cups fried maifun rice sticks (see Tidbits)
4 to 6 cups vegetable oil (for frying maifun)
6 iceberg lettuce cups

Directions
1. Rehydrate the shitake mushrooms by filling a medium saucepan about halfway with water and 1 teaspoon of salt. Bring water to a boil over high heat, then turn off the heat and add the mushrooms. Let the mushrooms soak for 30 minutes to an hour or until they are soft. Use a smaller pan or bowl to push down on the mushrooms to make sure they are completely submerged in the water.

2. Make the table sauce (for spooning over your lettuce wraps) by dissolving the sugar in the water in a small bowl. Add the soy sauce and rice vinegar. Add the chopped green onion and set the sauce aside until you're ready to serve the lettuce wraps. Eventually you will add Chinese mustard and garlic chili sauce to this special sauce mixture to pour over each of your lettuce wraps. In the restaurant, waiters prepare the sauce at your table the same way based on your desired heat level. We'll get into the specifics of that in step #9.

3. Prepare the lettuce wrap sauce by mixing black soy sauce, 2 tablespoons water, sugar, hoisin sauce, oyster sauce, and cooking wine in a small bowl. Heat for 30 seconds in the microwave on high and stir to dissolve sugar. Dissolve the cornstarch with remaining 3 tablespoons of water in a small bowl and add this slurry to the lettuce wrap sauce.

4. Prepare the maifun rice noodles by preheating 4 to 6 cups of oil in a wok or sauce pan over high heat. When the oil is hot, flash fry the maifun for just a second or two until it puffs up, then remove it from the oil.

5. Prepare lettuce cups by slicing the top off a head of lettuce through the middle. Carefully remove firm leaves of lettuce and use kitchen scissors to trim the edges from 6 lettuce leaves so that they are each about 5 inches in diameter.

6. Preheat a wok (or skillet) with the oil over very high heat. When the oil begins to smoke, add the chicken and stir it when it begins to brown. As the chicken cooks, sprinkle it with salt and white pepper.

7. Add the garlic and let it cook for 20 seconds or until it begins to brown, then add mushrooms and water chestnuts and cook for a minute or two. Add the lettuce wrap sauce. Continue cooking until the sauce reduces. Add the green onions and remove the wok or pan from the heat.

8. Arrange a bed of maifun rice noodles on a serving plate. Spoon the lettuce wrap filling onto the rice noodles and serve with lettuce cups on the side.

9. Prepare the table sauce for spooning onto the lettuce wraps by adding your desired measurement of hot mustard and chili sauce based on preferred spiciness: 1 teaspoon of chili sauce for MILD, ½ teaspoon of mustard paste plus 2 teaspoons of chili sauce for MEDIUM, and 1 teaspoon of mustard paste and 3 teaspoons of chili sauce for HOT. Stir well.

10. To eat, assemble each lettuce wrap by spooning the filling into a lettuce cup, adding the sauce over the top and eating it like a taco.

Serves 3 as an appetizer.

Recipes by Todd Wilbur taken from CMT's Top Secret Recipe have not been reviewed for accuracy or endorsed by the applicable restaurant or food service provider.

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Cado's Trek Photos

 

 

 

 

 

 

Random Scouting Pictures that I Found on Picasa