Playing with Matt

Uncle Paul, Auntie Thao and Matt came over for lunch. We had not seen them in about three years — too long! Auntie Penny shared her fish curry chowder recipe. Auntie Thao helped Mama cook, and it was a success. (See the recipe below.)

We walked to Bakery Nouveau, and the two kids loved the phoenix cake. We also had the classic cheesecake and new snow ball!

Matt took a lot of pictures with Cups' camera. We'll post some of those later. Mama now has some pictures of the house to put on Zillow.







The kids ran up and down the sidewalk while Mama consulted Uncle Paul about gardening.



They found the perfect tree to play around.

The kids had so much fun playing together. The adults had a great time, too. We'll have to get together again soon!

Jamaican Fish Chowder with Kale
1 bunch kale
1 tablespoon butter
1/2 cup scallions, chopped
2 large red jalapenos, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, chopped
1 pound sweet potato, cubed
1 small carrot, chopped
1 tablespoon miled curry powder
1/2 teaspoon allspice
2 large bay leaves
2 cups chicken or fish stock
1 14-ounce can coconut milk
1 pound red sapper or tilapia, cubed
2 teaspoons lime juice
1/2 teaspoon salt
Cooked rice

Place kale in a clean sink or salad spinner and fill it with cold water. Wash kale well, then spin dry. Strip leaves from stems, keeping them separate. Thinly slice stems and chop the leaves.
In a large pot over medium heat, melt butter. Add scallions, jalapenos, thyme, and garlic, and cook until fragrant. Add sweet potatoes, carrots, kale stems, curry powder, allspice, and bay leaves, and stir until the curry scents the kitchen, about 2 minutes. Pour in stock and coconut milk and bring to a boil, then reduce to a simmer. Cook uncovered until sweet potato is tender, about 10 minutes.

Stir in chopped kale leaves and simmer until leaves are soft and bright green, about 5 minutes. Toss fish with lime juice in a bowl, then add to simmering soup. Simmer until fish is cooked through, 4 to 5 minutes. Season soup with salt and serve with rice to spoon into the soup.