Thursday morning started off different then a normal end of summer morning.
Mom came over at 7:30 am, everyone was still fast asleep, she came in and let me know that Grandma Chipman had past away the night before. She needed me to drive her to Raymond to be with Dad and help with the arrangements. I made a quick call and Lauren agreed to watch the kids for me so they didn't have to sit in the van for 4 hours.... Thanks again.
I got home just after 12:30 and the kids really really wanted to go swimming. I figured it was better to keep them busy, they were sad this morning about Grandma and I still needed time to process. So we spent a quiet 2 hours swimming. Enjoying one of the few free afternoons before school started in a few days.
We swung by Laura's office on the way home to see if she wanted to stop at the Farmers Market for a few things. She did, so we headed over at about 4:30. Annaliesse got to go the Radio!! She said her name, what grade she was going in, what her favourite thing she did this summer (💖spend lots of time with her family 💖) and what her favourite subject at school was (math). I picked up some picking cucumbers and jalapeños for Red Pepper Jelly.
For dinner I made Thai Chicken Wraps for dinner. Which I LOVE and 3/6 of my family does NOT. Justin ate a bite, Barker would NOT even try it and Remy was mad her's was so big. Kalia and Annaliesse just ate it and enjoyed it. I took some over for Mom and Dad for dinner and they enjoyed it too! It looks WAAAAY more appetizing when you use shredded chicken.
Im gonna post the recipe here, cause I keep losing it!!
Thai Chicken Lettuce Wraps
So fast to make for summer, 15 minutes start to finish.
1 lb ground chicken (use shredded chicken)
1 tbsp olive oil
2 tbsp red curry paste
1 tbsp ginger minced
4 cloves garlic minced
1 red bell pepper thinly sliced
4 green onions chopped
1 cup shredded cabbage or coleslaw mix
1/4 cup hoisin sauce
salt and pepper to taste
5 basil leaves chopped (I don't use these)
Lettuce.
1. Add olive oil to skillet. Heat up until oil is very hot. Add ground chicken and cook until no longer pink. Break up as its cooking, takes about 3-4 minutes.
2. Add red curry paste, ginger, garlic, peppers, coleslaw mix and stir fry for 3 minutes. Add hoisin sauce and green onions and toss. Remove from heat and add basil.
3. Serve by placing spoonfuls of chicken into pieces of lettuce. Like small tacos.
After dinner Kalia and I got busy and bottled pickles for the first time :)
For pickles I used Kim's formula
Dill Pickles
Brine:
3 quarts (12 cups) water
1 quart (4 cups) vinegar
1 cup coarse salt
1 clove garlic per jar (whole or minced)
Dill as desired
Wash and sterilize jars. Heat lids in hot water.
Mix brine ingredients together and bring to a boil.
Fill each jar with 1 clove peeled garlic. Add desired amount of dill. (I like lots.)
Pack cucumbers into jars.
Fill packed jars with brine leaving 1/2" headspace. Wipe rim with clean towel or fingers dipped in fresh water. Place hot lid on jar and twist to secure. Place in canner, fill with water to cover jars 1" and process in boiling water bath for 10 minutes. Remove jars from the water and allow to cool. Listen for the seal. Place those that don't seal in the fridge. (I canned in the oven at 310F for 10 minutes)
