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E1 had a fun time playing with her 4th auntie… It was reading time at the local library and then the McDonald’s play area.

Playdate with Madison and Riley at the Ihop.

Almost 1/2 of all Americans have donated to help Haiti recover. But Haiti needs something more fundamental than relief from the present situation; they need jobs that they can count on for years ahead.

According to this article in the NYTimes, Haiti is full of possible sources of export including Mangoes, Coffee, light manufacturing, and possibly tourism but needs basic infrastructure like roads, electrical grids and ports.

Found this link through Harvard Econ Prof. Greg Mankiw’s blog.

Still news of aftershocks and estimated 150-200k dead. Please continue to pray for Haiti and her people as well as for the relief efforts that are still under way.

If you have time, please watch this report from Mars Hill Church and Churches helping churches.

From “Spices of Life,” by Nina Simonds (Knopf, 2005) for Ginger Honey-Glazed Salmon 4 to 6 servings

Here, a simple, versatile, made-from-scratch sauce serves as both marinade and glaze. It may also be used on firm white fish or shellfish such as cod, halibut, haddock or scallops.

For the ginger-honey marinade:
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey or maple syrup
1 teaspoon toasted sesame oil

For the salmon:
4 to 6 salmon steaks or fillets (about 6 ounces each), rinsed and patted dry
About 3 tablespoons extra-virgin olive oil for the grill

To make the marinade, mix the orange juice, soy sauce, ginger, honey or maple syrup, and sesame oil in a saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Put the mixture in a bowl and set aside to cool slightly.

Place the salmon in a single layer in a shallow pan. Pour half the marinade on top and turn to coat all sides. Set the salmon aside for a couple of minutes as time allows, cover and refrigerate for 30 minutes.

Prepare a medium-hot fire for grilling or preheat the broiler. Arrange a rack 3 to 4 inches from the heat. Brush the grill with oil, or line the broiler pan with foil and brush it with oil. Transfer the salmon to the grill rack or the pan, discarding the marinade. Cook, brushing with the marinade, until opaque throughout, about 10 minutes per inch of thickness. Serve with the remaining marinade spooned on top.

We serve the salmon on a bed of lettuce with whole wheat couscous from trader joes… yummmy.

Happy New Year!

Here are some of my latest stats… according to Google Analytics my top post for 2009 was:

recipe for pig’s feet with ginger in black vinegar sauce…

top search term that resulted in entering my blog in 2009 was:

“dukboki recipe”… due to my wife’s famous duk boki recipe

which leads me to believe that “julie and julia” had something going with all the food blogs…

anyways, top picture searches for last year:
pregnancy/parenting comics you can find here.. which happens to be when we found out E2 was on the way.

Update: Highest listed photo on google’s image search for 2009 is “diaper overflow” we’re tops…

This is E1’s first intro to kung fu with Jackie Chan’s drunken master…

correction, her first intro to kung fu was the movie kung fu panda. this was her first jackie chan kung fu flick…

a look into electricity:

Amazon is giving away 25 free mp3s of Christmas music. Download Amazon Free Music at your convenience.