Archives for May 2011

tese is me all wet at feeld day

Fragrant Hills Park

We went urban trekking through Fragrant Hills Park this Saturday. The day was gloriously blue, the air was fresh, and the flowers in bloom. It was fun to hike and picnic around this pretty park.








I believe it happened because of couple of reasons. First, it might have passed down through me–she sees me blogging on the Dear Librarian and here. But, that wouldn’t be enough I don’t think. I think a major component to her new found desire came from her totally awesome 1st grade teacher, Ms. Fiona. Fiona blogs about Gigi’s first grade class all day long. She either posts, links, or pictures, newsletters, class findings or celebrations. Gigi and her classmates extend their classroom here at the 1M Class Blog.

To see what’s going on in Gigi’s world, visit her Tumblr at I believe you’ll be seeing a bit of her track and field day later on this weekend…..!

Jeremy Gilpin

We have a great buddy here in Beijing. His name is Jeremy Gilpin. First, I knew him as my ICT go-to-man. Then, I knew him as my coach–Coach Zen I call him. Now I know him in all these capacities, but also as a friend! I really appreciate Jeremy’s kindness, endurance, and compassion for others.


(Don\’t be scared by Jeremy! He\’s a big teddy bear!)

He\’s AMAZING with kids!

He and his wife Chiara are expecting their first babe this July. They\’re gonna be awesome parents!


Recipe: Browned Butter, Banana, and Chocolate Chip Cake

This recipe is delicious! Luckily I had sent it to my friend Manatsu, so I was able to find it. Upon searching for it for Vincent’s birthday cake, I couldn’t find it again. (Here’s to life without needing a VPN!)

It’s a pretty easy cake to make if you are patient with browning the butter–which gives this cake its amazing nutty, caramel deliciousness!


2 sticks butter–save the wrappers for the pan
1 1/3 cups granulated sugar
3 large eggs
1 cup finely mashed ripe bananas (we used 3 medium bananas)
1 tsp. pure vanilla extract
1/2 tsp. table salt
1 2/3 cups unbleached all-purpose flour and a little more for the pan
1 1/4 tsp. baking soda
1 cup semisweet chocolate chips

Do all the usual like preheat the oven to 350 (180) and butter and flour the pan. I use a bunt pan for this cake.

Then on low heat melt that butter for about 10 minutes. It’ll get all nice and nutty. It will smell like caramel. Then place it through a sieve and let it cool down a bit–about another 10 minutes.

Once the butter has cooled a bit, whisk in the sugar and eggs. After that’s mixed, add the banana and vanilla. Then finally mix in the flour and baking soda. Last but not least throw in the chocolate chips. Gigi and I added our family secret ingredient right at the end. Cinnamon always makes chocolate taste a little bit better.

Pour this mixture into your cake pan, and bake for 45 minutes.

Enjoy the deliciousness!!


Great Wall Reflections

We had a wonderful weekend up at the Great Wall for May Day. Our good friends Phil, Jane, and Leo were able to join us. Debbie was across the street staying with a bunch of her friends too. We stayed in a superb house called Great Wall Reflections. It’s such an excellent find–we will definitely be back again! The weekend was filled with excellent food, friends, and weather–not to mention the GREAT WALL of China!