Saturday, April 4, 2009


We had these WONDERFUL young men over for dinner 3 weeks ago. It has taken me too long to post about it.
Elder Garcia, from Texas, and Elder Naylor, from San Diego, Calif.,
Elder Naylor's mom, Diane, is a blogging friend of my daughter, Robin. When she found out that Robin was from Boise she posted a comment on Robin's blog that her son was on a mission here. I went to Diane's blog & recognized him as the new Elder in our ward! Now she, her son, & his companions refer to me as "the blog stalker!" Look at Diane & Robin's really GREAT blogs--click here:
Diane Naylor and RobinSmith

Our cute granddaughter, Hannah, joined us which made it an especially enjoyable evening.

We really love having the missionaries in our home, but having Elder Naylor here is especially fun because of the blogging connection between his mom & my daughter. They met each other online through mutual blogging friends & family!
This was our Dinner Menu:
Thai Chicken Curry (recipe below)
Saffron Rice
Egg Rolls
Fruit Salad
Coconut-milk Pudding Rolls (recipe below)
Vanilla Pecan Fudge

Thai Chicken Curry
(neither I nor Alan care much for curry, but this was delicious!)

Makes 6 servings
1 can (13.5 oz.) coconut milk
1 Tb. chopped fresh ginger
2 cloves garlic, minced

1/2 small onion, chopped
1 tsp. grated lemon rind
1/2 tsp red-pepper flakes
2 tsp. paprika
1 tsp. curry powder
1 1/2 # boneless skinless chicken breast, cut in very thin 2" strips
2 bags (6 oz each) baby spinach
1/2 cup fresh basil leaves, cut in strips (I used more because I love basil)
1/2 tsp salt

1. Puree 1/2 C coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika, & curry in blender.
2. Heat mixture in skillet over med-high heat. Cook until thickens & turns brighted, 1-2 minutes.
3. Add chicken, remaining coconut milk. Heat to boiling; reduce heat to low & simmer, uncovered, 8-10 minutes until chicken is done.

4. Stir in spinach, basil, & salt. Stir until spinach is just barely heated through, and remove from heat.
Serve immediately, with Rice, if desired.

I served with an easy Saffron Rice package mix:

Coconut-milk Pudding Rolls--these are FABULOUS!
Recipe by Eleanor Kondo Ream, Salt Lake City. (
I found the recipe in either LHJ or BH&G.)
If you look closely at the picture, you will see
a pudding on the pan bottom....from the coconut milk added after the dough rises --sort of a reverse frosting. Yummy!
Makes 24 small rolls (9x13 pan)
1 pkg dry active yeast
3 1/4 cups plus 1 Tbsp. flour
1 cup sugar
1/4 cup butter, melted & cooled, plus more for buttering bowl
1 tsp. salt
1 egg
1 can coconut milk

1. Dissolve yeast in 1 cup warm water. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 more flour & knead into soft dough, adding up to 1/4 cup more flour, as needed. Put dough in large buttered bowl. Cover & allow to rise until doubled in bulk, about 1 hour. (Note: I do all of this in my bread maker, on the "dough" setting. It is so much easier, faster, & less messy.)
2. Whisk together coconut milk, remaining 3/4 cup sugar, & 1 Tbsp. flour until smooth. Set aside.
3. Divide dough into 24 small balls. Put them in a 9x13 inch pan. Cover, & allow to double, about 30 minutes.
4. Preheat oven to 350 degrees. Pour reserved coconut milk mixture over raised rolls. Bake until golden brown, about 25 minutes. Serve warm.

The Elders with me (Linda), & Alan. I'm not sure if he is adoring, amused, or contented, or what, but I love the after-dinner look on happy hubby Alan's face!