Portland, Oregon: Lisa and Leo flew back to Los Angeles this morning. Whoosh! Our week with Leo was over. Leo was so happy to see his Momma last night (and his Momma was so happy to see Leo). Such a joy to see so much joy! Little guy was up so late, he barely was able to get up, scarf-down a bowl of cereal - and an entire massive peach - before heading off to Portland International.
Leo had a Big Surprise waiting for him at home. While with us this past week, Lenny and Lisa used the time to over-haul Leo's toddler bedroom to a room fit for a student. Even if the student is only entering Kindergarten. A new dresser in his closet and desk installed in his bedroom. (The desk was our gift to Leo for his 5th birthday). A new study lamp and chair.
Later this evening, Leo did a video chat with us and thanked us for the new desk.
I cried. A little.
Leo's birthday celebration has lasted nearly as long as my birthday celebration... and that, Dear Readers, is saying something.
Happy Birthday, Dear Boy. We miss you so much already.
Not sure if you know, but, at this time, Leo is vegetarian (but will eat fish, mainly sushi). We have the same conversation weekly:
Leo: Bubbe, do you eat animals?
Me: Yes. I eat cows, chickens and sheep.
Leo: Do you eat pigs?
Leo: Why don't you eat pigs?
Me: Because I am Jewish.
Leo: Hey! I'm Jewish too!
It's our Grandson-Bubbe bonding moment.
Yesterday, while Leo was stuffing and rolling vegetarian lasagnas, I was pickling peaches and brining chicken thighs in preparation for our dinner tonight.
I saw the Grilled Chicken Thighs with Pickled Peaches recipe in the August 2016 Food & Wine magazine while on the plane down to Los Angeles on July 30. It seemed intriguing.
Peeling peaches, pickling them in a mixture of vinegar, sugar, lemongrass, ginger, peppercorns, allspice berries, cloves and cinnamon stick... and then making a brine of molasses, salt and water for the chicken. It didn't seem like that much work, but it did take a bit of time and a few of the ingredients were not normal pantry items. Everything rested overnight in the fridge and DT grilled, according to the instructions, this evening.
VERDICT: Make this if you just happen to have allspice berries, cloves and cinnamon sticks hanging around in your pantry. I did.
Until my next update, I remain, your pickled correspondent.