Chile Later--

I'm back. And, I told you that I got two amazing jobs here in Jackson. 1) I am a nanny for two families. Each of the families has one little boy, and they share my services. They boys are both 1 year old and super cute. Isn't he adorable? He's super cute and happy-- very precocious too. This is what I do 5 days a week. I love it because I have time to myself and I am able to read, write, or whatever.
This week has been so beautiful out since the weather has finally broken. We had 600'' of snow; which is alot of freakin' snow. I will be the first to tell you. ;) Speaking of snow, that refers to my other job. I worked at Jackson Hole Mountain Resort as a ski tech for children's skis. I worked with my roomie from last summer there too. It was just seasonal as well, but I got my ski pass since I worked full time at the end of November and December. It is the most expensive pass in the nation. $1600. That's a savings, huh? I work alot, but it's rewarding. We pay alot to live here, but it's worth it most of the time.

Now, that you know what I do, my off time is spent outdoors usually. I guess that is what I chose because I had to live in such a small space in college, at my resort job last summer, and in this condo over the winter. I shared the loft--- Boy, oh, Boy, there is no privacy there!
But, I did do a good bit of cooking and some of my best work was there. I often shared because there was always enough too, and the girls just liked to try what I made. Adam made some pretty amazing concoctions as well.

Last night, we had Marinated Venison Medallions, home baked whole wheat biscuits, and a salad. The marinade set it off. Try this:

1/2 fresh lime; juiced
1/4 cup cilantro
1/8 cup basil
soy sauce
olive oil
1/8 cup brown sugar
3 cloves garlic
1 tsp red pepper flakes
a heavy dash of dry red wine (Pinot Noir)
Refrigerate for as long as possible and cook on hot grill or as you so choose.

The salad and biscuits speak for themselves... what a fun and easy dinner!

So, everyday I kind of attempt to prepare for every night-- that is, if we are cooking. I recently took a trip to Kaua'i, Hawai'i with one of the families' for whom I work, and the cuisine there is amazing. Poke', sushi, Ahi, are influenced by essences of Polynesia, Thailand, and Japan. I have heard this type of cuisine called fusion. The family had a personal chef come over to the house and cook and amazing meal. We had op ah fish with coconut rice and watercress as our main dish; a raw fish salad with cucumber salad; and for dessert a banana caramel flambes'. It was incredible. So, one of the night's that I kept the boys, I took some things that I learned from the personal chef and tried it out.

I took Jasmine rice and cooked it regularly.

Then, I saute'ed garlic, sweet maui onions, red peppers, and grape tomatoes in a pan. I let them break down alittle where they were soft, but not mushy. I then added some cilantro and sweet basil. I mixed some coconut milk with a little sugar just to taste alittle sweet, and warmed it in the pan. (It wasn't very thick, but the flavors the milk took on where layered. I just seared Ahi in the pan... It was marinated in ginger, lime juice, and soy sauce for about 1 hour. I like it on the raw side, but cook to taste!

Here's just a picture of one of my dinners while in Kaua'i. SUSHI! :)