Christmas is for family traditions.

 



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It wouldn’t be Christmas without a massive cooking extravaganza and that’s just what it was this holiday season. I was able to have time time off from teaching to just work on tamales and pozole and hang out with my family and enjoy every minute of my time with them. I truly cherish these memories with all my loved ones and the time I was able to spend with my nieces as they enjoyed our holiday traditions. It’s completely amazing. Holidays can be a bustling time of the year, but I truly stayed present to the fun, giving, loving, community-inspired essence of the holidays that I absolutely love so much.

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I have been making tamales every year since 2008. It’s a nice way for me to work on some of the bits and pieces of my recipes and come out with a really solid tamale that my family and friends love. This year I got a beautiful new mixer from Brandon, which helped tremendously because my old one was completely worn out.  My mom had a chance to put some together herself this year and I can say that I’m pretty quick when it comes to assembly. The stocks, braising meat, making the salsa, rehydrating chiles, roasting chiles and tomatillos and everything else that goes into tamales is a labor of love. So when you taste a really good tamale, remember that it probably wasn’t fast food and take some time to truly enjoy it.

 

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We went to visit my great-aunts and great-uncles at my grandma’s childhood home. Of course, I couldn’t go there empty handed, so this year I brought them a pot of my pozole. I have to admit, the pozole was rather delicious this year, with just the right amount of spice. pozole is another recipe that is a labor of patience and practice. But soup is a soul food and it truly is a nourishing dish. There is nothing like a hot bowl of pozole with all the right toppings on Christmas morning.

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I hope whatever traditions you and your family and friends have, they are something to keep passing down to the people you love and sharing the things that make you happy, grateful and inspired. I hope everyone had a wonderful holiday season and happy New Year! Stay tuned for my Japanese New Year annual Oshogatsu post of osechi ryori.

 

Cheers,

 

Unrivaledkitch

 

Thanksgiving 2015

I have 6 years of Thanksgiving blogs on Unrivaledkitch, which to me, shows my commitment to being there for my family and I am truly grateful that I have been able to take on this tradition for the ones I love and to share these awesome moments with the people who mean so much to me. Thanksgiving, as I’ve said before, is one of my favorite meals to cook. This year I was pretty ahead of schedule with cooking and cleaning, so big thumbs up for me, because, of course, that can be a challenge with an overly ambitious menu. Our Thanksgiving meal has some staples that we always enjoy and then the rest is open to my interpretation, which is the fun part for me.

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Brandon joined us for Thanksgiving this year and I asked him to sit out for the cooking. He cooks all year long and sometimes someone else cooking for you is just the thing you need. I know, when I was cooking, that’s how I felt. My mom and grandma brought a bunch of snacks and sweets and we all made a beautiful meal together. I am so grateful for my family and all the sacrifices and success we have had, and to our extended family, friends and beyond, we hope you had a very Happy Thanksgiving with the ones you love! And here is what we ended up with this year:

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Menu
Brined Turkey with Roasted Aromatics, Rosemary, Thyme, Sage
Roasted Turkey Gravy
Mashed Potatoes
Hassleback Red Rose Potatoes
Bacon, Leeks, Sausage and Roasted Wild Mushroom Cornbread Dressing
Zucchini, Celery, Scallions and Black Olive Stuffing   
Roasted Cream Corn with Turmeric and Bacon
Creamed Spinach, Broccoli and Green Beans
Roasted Yams with Brown Sugar, Marshmallows and Cinnamon
Sweet Potato Casserole with Agave, Granola, Brown Sugar and Pumpkin Pie Spice Marshmallows
Pomegranate & Guava Cranberry Sauce
Green Bean Casserole
Steamed Corn
Roasted Green Beans and Brussels Sprouts with Garlic
Honey Baked Ham
Bachan Jello
Pumpkin Pie
Pumpkin Ice Cream Pie
Rice Krispies Treats
Spinach Dip
Pimento Cheese
Deviled Eggs
Cheers,
Unrivaledkitch

Amaya’s Tigertastic 2s

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Life seems to be steaming right along.  August was a blur of celebration, grief, love, tears and just being.  Life is so precious that even in the day-to-day happenings we can get carried away with the difficulties or choose to see the joy that is around us and within us.

One of the most joyful days this year was little Amaya’s 2nd birthday party. She is in love with Daniel Tiger, from Daniel Tiger’s Neighborhood on PBS, and with temperatures well over 100 degrees in the valley, we decided to take the party back indoors to one of her favorite places, We Rock the Spectrum Kid’s Gym. Last year we celebrated there too, but with children, they always find something new and exciting to explore.

We had a kid-friendly menu that I prepared for our family and friends.  Each dish had a Neighborhood friend theme and my sister put together crafty little accents to make this 2-year-old’s birthday quite a memorable one. Here is the menu!

I can’t believe it’s already the end of September, but life has its own way of quickly moving along. I am so glad we were able to celebrate this little Leo’s love, compassion, courage and curiosity. Happy birthday, Amaya, Auntie loves you!

Daniel Tiger’s Tasty Treats!

Snacks

Daniel Tiger’s Tigey Tails Cheese Curls

Katerina Kitty Kats mini swimmy colorful fish

Prince Wednesdays Popcorn

O the Owls whooo berries

Ms Elainas Sweet, Sweet potatoes

Dishes

Trolly’s Tasty Turkey Sliders

Turkey Burger on Kings’ Hawaiian bread with BBQ sauce and Lettuce

Neighborhood Crispy Crunchy Chicken Tenders

honey-mustard and ketchup

Grrrrific Bacon Burger slider

Ground Beef, Bacon, lettuce, tomato, cheese and red onion with Thousand island dressing

Sides

Baby Margaret’s Macaroni Salad

Ugga-mugga Potato Salad

You Gotta Try New Foods Because They Might Taste Good!

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Maleeya’s Minnierella 4th Birthday

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I can’t believe that Maleeya is already 4-years-old. It’s almost a month later and I’ve been slacking on my food blogging, but this was a very special birthday party catering and since I’ve blogged about each of her birthdays, I can’t stop at 3. So here is the 4th edition.

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This year Maleeya had a Minnierella (Minnie Mouse as Cinderella) themed princess birthday party for her friends at our house. My mom made Maleeya’s beautiful pink dress for her Minnierella costume and my sister decorated the house. Everyone enjoyed playing games, catching up, delicious food and togetherness and I don’t think we’ve ever had so many people in our house at one time, which was really fun. We had a special feast of Maleeya’s favorite foods for her party. I asked Maleeya what she wanted to serve at her birthday party and her list was as follows: latkes, fruit, veggies, salad, chicken, strawberries and cake. So with those directions in mind, as well as some special Vegan and Gluten Free requests, I came up with this menu and we had a blast.

 

Menu

 

Fruit Tower and Melon and Grape Platter

Fresh Vegetable Tray

Sweet Sesame Chicken Skewers

Turkey Meatballs

7-Layer Bean Dip

Pico de Gallo

Grilled Sweet Soy Chicken Drumsticks

Italian Pasta Salad

Chinese Chicken Salad

Caesar Salad with Homemade Croutons

Bread Basket

Latkes

Grilled Vegetables and Tofu

Thank you to everyone who helped celebrate this very special little lady, or as she liked to be known that day, Minnierella. Happy fourth year of fun, love and excitement, Mighty Maleeya!

 

Cheers,

Unrivaledkitch

Beautiful Bountiful Body Retreat from Judgement

 

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I’ve had a few weeks to reflect and enjoy the memories and events that took place  during our Beautiful Bountiful Body Retreat from Judgement at Lido Palms in Desert Hot Springs. This week has been such a busy week of staying in the moment, being present to the flow of opportunity and really being intentional and authentic in my actions and words. I’m truly blessed to be exploring such amazing opportunities in my career and life.

 

I managed to wear my yoga pants and chef coat at the same time. This has been a dream of mine since I stepped away from the professional kitchen and onto the yoga mat full-time. My love of culinary arts will never leave me, nor does it have to. I am at home in the kitchen, just as I am on my yoga mat, which feels like a tremendous honor and privilege to be able to express my passion for union through culinary arts, asana, pranayama, meditation and mindfulness.

 

When the amazingly talented Thea Pueschel (artist of living, body positive yoga instructor and hypnotherapist) asked me to venture out into the desert to look at the venue where we would be holding the yoga retreat, I honestly didn’t know what was going to happen. From walking around the space and seeing the rooms, I knew that I would be able to make amazing meals there because if there is one thing you learn from working in a professional kitchen, it’s that you don’t need much to make a great meal. I’ve cooked using camp fires, tin cans, hot plates, 20-burner ranges, expensive gas ranges and electric stove tops, but the thing is, they all can be used in ways that produce amazing food.

 

So we took a gamble. After we drove a few hours away, we talked it over and agreed that we should give it a go. Thea made the big moves and put herself out there with the intention and desire to be of service and that’s just what she did. Just a few short months later and we were one room from being sold out! It was an amazing showing of how perseverance and hard work truly pay off.

BBB Yoga practice

The healing mineral water pools and warm desert climate made for the perfect October evenings. Thea offered insightful workshops and yoga sessions, including her signature detox to retox, yoga nidra and gentle practices to soothe and aid the body in compassionate, body positive and deeply connected practices. She also acquired the amazing reiki skills and compassionate body positivity of Adriana Franco, who conducted mini reiki sessions with all of the attendees and offered her graceful wisdom and heart felt conversation and connection with us all. Women from all over joined us and truly met themselves on the mat as they were, with open hearts and open minds. This was truly a retreat from judgement and a gathering of powerful intention to love ourselves deeply and practice self-care.

 

My menus were designed with many things in mind. Even with dietary restrictions, we all cared and nourished our bodies in abundance, which is what Unrivaledkitch is all about. We are more than the things we aren’t and that is what we have to focus on. Many of us seem to highlight the things we can’t do or things we don’t do, instead of celebrating the things we can do and will do, and for me, this goes for food as well. Whether you can or can’t eat something, I always strive to find accommodations for people to nourish their soul and I truly felt that this was accomplished. The menu was a plant-based seasonal vegetarian meal with a variety of vegan options. Here are the menus I created for this special Unrivaledkitch event for the Beautiful Bountiful Body Retreat.

 

Beautiful Bountiful Body Retreat

Special Fall Menu Prepared by

Chef Kimberly Fujitaki of Unrivaledkitch

BBB Welcome Dinner

Welcome Dinner

Cheese Plate

Vegetarian Honey Goat Cheese, Red Leichester, Pere Brie and Gorgonzola

Crudite Platter of Raw Seasonal Organic Vegetables

(Vegetarian, Legume-Free & Grain-Free)

 

Fresh Organic Heirloom Tomato, Basil & Garlic Flatbread BBQ Pizza

with Buffalo Mozzarella Cheese and Parmesan

(Vegetarian includes Grain and Dairy & No Cheese Option)

 

Grilled Mediterranean Vegetable Skewers

with Oregano, Basil and Red Pepper Flakes

(Mushrooms, Bell Peppers, Eggplant, Zucchini)

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Autumn Pear Salad

Organic Living Lettuce with Balsamic Vinaigrette

Shaved Pear, Walnuts, Pink Beets and Cucumbers

(Crumbled Blue Cheese on the Side Vegetarian Option)

(No Cheese Vegan, Legume-Free & Grain-Free )

 

Grilled Fall Fruits with Whipped Cream & Cinnamon

Pears, Persimmons, and Apples

(Whipped Cream on the Side Dairy-Free Option)

Welcome Dinner BBB


 

Beautiful Bountiful Body Retreat

BBB Breakfast table

Breakfast

 

Homemade Breakfast Pumpkin Cookies

with Pepitas, Raisins, Cranberries and Whole oats

(Vegan Dairy-Free includes Wheat and Oats)

 

Soy Yogurt

(Vegan includes soy)

 

Greek Yogurt

 

Vanilla Granola

(Contains Wheat and Oats)

 

Dried Fruit & Nuts

 

Whole Grain Toast

with Organic Peanut Butter, Almond Butter, Peach Jam

and Organic Mixed Fruit Jam

(Includes Wheat and Oats)

 

Fresh Fruit

(Bananas, Oranges, & Apples)

 

Tea/Coffee

 

Green Smoothies

(Kale, Ginger, Apples, Strawberries, Oranges, Banana & Spinach)

BBB breakfastBBB Practice


 

Beautiful Bountiful Body Retreat

BBB Lunch Table

Lunch

 

Grilled Vegetable Tacos

Assorted Chopped Grilled Veggies spiced with Cumin and Coriander

Zucchini, Peppers, Squash, Broccoli & Cauliflower

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Soyrizo Potatoes

(Vegan, Contains Soy, Gluten-Free)

 

Served on Corn Tortillas

 

Taco Bar Includes

Pico de Gallo, Roasted Jalapenos, Cilantro and Onions,

Lettuce, Guacamole and Cheese

 

Cumin-Scented Mashed Organic Black Beans

(Cheese on the Side Vegan Option)

 

Fire-Roasted Red Pepper Organic Spanish Rice

with Roasted Corn and Tomatillos

(Vegan)

 

Fresh Fall Fruits

Pomegranates, Persimmons, Apples, Pears

BBB Lunch


Beautiful Bountiful Body Retreat

BBB Dinner table

Dinner

 

Spaghetti Squash “Pasta” & Polenta

 

Roasted Vegetable Sauce

with Butternut Squash, Sweet Potatoes, Zucchini,

Carrots, Celery and Onions with Olive Oil,

Garlic, and Fresh Basil

Walnut Pesto with Parmesan Cheese

 

(Spaghetti squash, No Pesto Vegan Option

Gluten-Free, Dairy-Free, Legume-Free and Grain-Free)

(Vegetarian Option Polenta with Pesto includes Dairy)

 

Spinach Salad

Roasted Brussel Sprouts, Cherry Tomatoes,

Avocado, Cucumber and Sherry Vinaigrette

(Vegan Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Roasted Fall Vegetables

(Vegan Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Seasoned Grilled Tofu

(Vegan Gluten-Free, Dairy-Free)

 

Green Tea & Homemade Pumpkin Bread

(Vegan)
BBB Dinner dishes


 

Beautiful Bountiful Body Retreat

BBB Brunch table

Brunch

 

Mini Vegetable Frittatas

with Mixed Vegetables and Roasted Jalapenos

(Vegetarian, Gluten-Free, Legume-Free & Grain-Free)

 

Autumn Vegetable Hash

Butternut Squash, Sweet Potatoes, Acorn Squash,

and Zucchini with Fresh Herbs and Spices

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Vegan Sausage

(Vegan includes Grain, Gluten, Barley, Red wine)

 

Fire-Roasted Potatoes O’Brien

with Peppers, Onions and Spinach

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Fresh Fall Fruits

 

Fresh Berries with Yogurt

 

Lemonade and Iced Tea

bbb brunch


 

I was also privileged to teach my signature Deeply Rejuvenated Restorative Yoga practice. Restorative Yoga is such an important practice for self-discovery and self-study. We learn from stillness that our body can gain a tremendous benefit from slowing down, resetting our nervous system and replenishing the oxygen supply in the blood.  Under the beautiful star-filled sky, we offered out our intentions and connected with the inner authenticity as we breathed and let go deeply. This was truly one of the highlights of my yoga teaching thus far and I was truly privileged to teach such an amazing group of empowered women, relaxing and leaving the practice deeply rejuvenated.

Restorative Yoga KFY BBB

The weekend ended with laughing, tears, joy, and for me, a sense of accomplishment, hard work paying off and extreme gratitude for this opportunity to blend my two favorite things in the whole world. I shopped, catered, packed, cooked, cleaned and repeated these steps many times throughout the weekend and I know I will do it again. I am truly humbled by this amazing experience and I hope you’ll join us on our next yoga retreat.

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I want to thank all of the wonderful ladies who came to practice in the desert with us for a retreat from judgement. And of course, an extra special thank you to the amazing Thea Pueschel for bringing me along on this wonderful journey.

 

Namaste!

 

Kimberly Fujitaki

Executive Chef/ Owner

www.unrivaledkitch.com

Yoga Instructor

www.kimberlyfujitakiyoga.com

 

The Final August Birthday Chapter: Dad

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My dad shares his birthday, August 29th, with Michael Jackson, just in case you didn’t know. He always reminds me, so I thought I’d remind you too. LOL. My dad is so special to me and I’m so glad I could cook for him for his birthday. We had such an amazing eight weeks of summer hikes throughout the Santa Monica Mountains and other local places that I wanted to share some of the amazing photos he took of me and my yoga practice. Being outside and in nature is a really important part of my self-care practice and being able to share those experiences with my dad was even more amazing.
I just want to thank my dad for always showing up for me no matter what and for being so strong and stable in so many ways for our family. There is truly no one on earth like my dad and for that, I’ll be forever grateful. Our hikes have been put on hold for now, but I’m sure we’ll get back out there again and explore more spaces yet to be determined. I love you dad! For dinner, I made some truly Fujitaki staples, which I’m sure if you’ve seen my blog before, have appeared multiple times. But the great thing about those dishes is that they never get old, no matter how many times we’ve eaten them. Now that’s tradition.

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Menu
Wontons
Spam Musubi
Inari
Roasted Sugar Snap Peas, Red Onions and Wild Mushrooms
Roasted Broccoli
Tuna Sashimi
Salmon Sashimi
Japanese Rice
Fried Tofu Vegetable Curry
Roasted Pork Loin with Spicy Coconut Milk Sauce
Spicy Scallion Soy Shrimp
Bean Sprouts with Mixed Vegetables

Bachan Beef Bowl with Komoboko and Nori

cheers

unrivaledkitch

A Birthday Celebration to Remember… the perfect way to start my 29th year!

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It’s been a whirlwind of a summer, and though, by kids’ yoga standards, we are referring to the season as fall already, it won’t be fall until 9/22, so I’m sticking with summer for the moment. I had to write about my beautiful birthday celebration on August 20th with my family, because it was truly one of the most special and meaningful birthdays of my life. I am moving through a lot of transition and the stability I have from my family and friends really allows me to be fully present, vulnerable and honest about what I desire in my life. I wouldn’t be where I am without the amazing support of so many individuals and for my birthday, I felt as if I was celebrating everyone who cares about me and supports me. I taught 3 kids’ yoga classes on my birthday and they really sealed the deal with me about knowing that this is what I’ve been put on the earth to do. I absolutely love kids’ yoga and my ability to share this practice with others is truly something that has transformed my life.
My kids’ yoga company, Little Heroes Yoga, is coming alive and I’m working hard to stay accountable and honest about my intentions for serving the community I grew up in and the families throughout the San Fernando Valley.  This month I launched my first set of Little Heroes Yoga Kids’ Yoga Classes at Two Hearts Yoga. It’s a huge accomplishment and dream of mine and I hope to continue to expand and grow its offerings to further serve children of all ages. Nourishing our minds, bodies, and spirits has so much to do with what we do with our bodies as well as what we put into our bodies. Unrivaledkitch will always be an amazing place for me to share my culinary adventures and I’m so glad I’ve been able to write in this blog and learn from these experiences. I’ll always be a chef, but teaching yoga is a very loud calling for me and I’m listening.

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So, for my birthday, Brandon cooked an amazing feast for me and my family. Having a chef boyfriend has a thousand and one benefits, even when you are a chef too, and we celebrated after I taught my classes, which was just perfect. He made all my favorite things and my family’s favorites too. My sister made me a birthday hat and my nieces decorated the house. It was so special and I’m so glad we could all be together.

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Menu
Grilled Spicy Lobster
Fillet Mignon with Veal Demi
Chicken Katsu
Parmesan Grilled Asparagus
Creamed Spinach
Purple Basil and Heirloom Tomato Burrata Caprese with Fig Vin Cotto
Au Gratin Potatoes
Sauteed Green Beans with Soy Sauce
Cheers
Unrivaledkitch

Thanksgiving 2013

 

After a week of working hard, teaching yoga and witnessing the effects of the holidays on children in my classes, it was really interesting to see the shift in their attention and mood, as well as in their parents’ or caretaker’s moods. When the holidays come up, energy is either very low or extremely high and temperament can be extremely unpredictable. It’s been a good beginning of the holiday season, as I remember to carry a heightened sense of awareness, a commitment to staying with change and constantly reminding myself to embrace the present moment in my teaching, practice, and life.

 

I am so grateful that I was able to take time to cook a delicious Thanksgiving dinner for my family. Sometimes we don’t really get to all spend very much time together but it’s always nice to share the holidays with my family because they mean so much to me. I took on the cooking. We had our traditional spread of dishes and mom and dad took care of some of the other big items so my oven didn’t have too much wait time between sides. Granny, Maleeya and my sister did an amazing job with decorations and clean up. It’s always a team effort with everyone and I’m so grateful for my awesome family. My brother and sister-in-law brought a delicious pumpkin pie for all of us to share.

My kitchen is a place for me to be completely in tune with what ingredients, ideas and delicious dishes that are produced and I love that. Though I’m not cooking as much as I used to, Thanksgiving was a nice reminder of what I can still do in there. Dinner was ready in no time at all and all of us were able to sit down and eat without too much excess running around. It was Amaya’s first Thanksgiving and Maleeya had a great time feasting on pumpkin pie and everything else we normally save for special occasions. It’s so wonderful to have my little nieces here with us to celebrate our family traditions and make new ones for them to share in.

I hope everyone had a fantastic Thanksgiving with their families and friends. I am so grateful for everyone that has shared their time and love with me on Thanksgiving and to all of you! May the season of gratitude carry you into the rest of the holiday season and throughout the New Year!

Happy Holidays everyone!

Menu

Roasted Turkey with Lemon and Herbs

Granny’s Stuffing

Roasted Zucchini and Cauliflower Gratin

Roasted Asparagus

Sausage and Spinach Sautéed Kale

Candied Spiced Yams with Roasted Marshmallows

Mashed Potatoes and Gravy

Roasted Apple, Pineapple and Golden Raisin Cranberry Sauce

Pumpkin Pie with Graham Cracker Crust

Candied Yam Bread Pudding with Fresh Whipped Cream

Mom and Dad’s Contributions

Honey Ham

Green Bean Casserole

Pumpkin Muffins

Bachan Jello

Spinach Dip

Granny’s Deviled Eggs

Auntie Linh and Uncle Kyle’s Homemade Pumpkin Pie

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-Unrivaledkitch

Granny’s 80th Birthday Celebration and Catering

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My grandma is a very special woman. She’s such a loving, kind, strong and wonderful person and we were very happy to host her 80th birthday celebration for all of her friends and family. Granny has always been the talk of the town and never met someone she couldn’t charm or take a photograph of. Her personality is best displayed when she played Choco, the adorable little bear mascot for Children’s Hospital of Orange County. Her dancing and friendly waves along with blowing kisses to all the children, led her to be requested put on the suit well into her late 70s.

My sister, my brother and I spent countless hours with grandma when we were little. We’d get picked up and taken all the way out to Huntington Beach to stay with grandma for the weekend; some of my fondest memories as a little kid are feeding the ducks at the park, eating toast and tea for breakfast and having French bread and string cheese for snacks. I associate a lot of joyful activities with food as you can see. Grandma was never short on hugs and kisses or presents and spoiling and she’s passed down the fun to my little niece Maleeya. Grandma has the biggest heart and the attitude of someone half her age. Believe it or not, she still cruises out to Vegas in her Corolla on a whim and vacations whenever she can, all between traveling back and forth to come to visit all of us (over 100 miles away roundtrip).

Brandon and I put on a very special catering for all the guests and we were very happy with the outcome. Brandon was in charge of pastries and I helped him assemble some of them, while I took on the savory options, which he lent a big hand in helping with as well. My mom was assigned the snacks department and made our family’s favorite macaroni and potato salad, homemade beans for the chili and mini lemon cupcakes. My sister made the beautiful flower arrangements, all the gorgeous decorations and photo collages. My dad, brother, sister-in-law, brother-in-law and everyone else helped out so much to make this a beautiful, delicious, smooth event for everyone involved. I’m so glad I have this amazing family to call my own. I want to thank everyone who came, who helped, and who made this amazing event happen.
Happy 80th Birthday, Granny! We all love you so much!
Ruthie’s 80th Birthday Party Menu

Appetizers
Fruit Platter
Vegetable Platter
Chips and Dip

Salads
Macaroni Salad
Potato Salad
Baby Mixed Greens with Shredded Cucumber, Mozzarella Cheese, Diced Tomatoes, Pickled Red Onions and Blue Cheese Dressing

Entrées: Served Family-Style
Roasted Pulled Pork
Country Spiced Fried Chicken
Homemade Chili Beans

Sides
Mashed Potatoes and Chicken Gravy
Peanut Coleslaw with Red and Green Cabbage, Shredded Carrots, Green Onions and Asian Dressing
Roasted Corn on the Cob
Roasted Sweet Potatoes with Orange Honey Glaze and Marshmallows

Bread Basket
Corn Bread Muffins
Rolls

Dessert Bar
Lemon Meringue Pie
Banana Cream Pudding
Lemon Cupcakes
Cream Puffs

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unrivaledkitch

Mother’s Day 2013

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58533_508187062549974_173216920_nI’m so grateful to take time out to acknowledge some really amazing women in my life. Mother’s day is always a special occasion, especially now that my sister is a mother too. I was lucky enough to help make Mother’s Day cards for all of Maleeya’s grandmas (Grandma, Granny, Bachan and Bubbe). They all received homemade cards, with probably more glue on them than stickers, but for a 2 year-old, they were pretty awesome. It’s so much fun to do little crafts like these for a special treat on Mother’s Day— we made a very special one for her mommy as well.

Mother’s Day wouldn’t be complete without a special Mother’s Day dinner. I taught yoga in the afternoon and then, even though it was over 100 degrees out here in southern California, we had a delicious Mother’s Day surf and turf bbq. My dad brought over some delicious seafood that I simply barbequed over a charcoal grill. We all had more food than would fit on our plates and a simple strawberry banana pie for dessert. I’m so grateful for all the strong, wonderful, sweet and loving women in my life who have shown how to love unconditionally. I hope all you mothers out there had a beautiful time celebrating with the people you love.

Menu

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Grilled Lobster Tails

Pan-Seared Scallops

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Barbequed Shrimp

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Sake and Soy Sauce Grilled Chicken with Garlic and Green Onion

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Baked Potatoes with Sour Cream, Butter and Green Onions

Pan-Roasted Green Beans with Button Mushrooms, Onions and Garlic

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Green Onion, Broccoli, Cabbage and Carrot Coleslaw with Raisins and Red Wine Vinaigrette

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Cucumber, Mozzarella, Cherry Tomatoes and Blue Cheese Salad

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Grilled White Corn

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Mozzarella Garlic Bread

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Strawberry Banana Cream Pie

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Cheers

-Unrivaledkitch