Sunday evenings

are the one time in the week that the kids fall asleep early and the house is quiet. I know that tomorrow they have school and I have work. I don't have to think of things for them to do, or friends for them to hang out with. I wish Sunday evening were on Fridays, but then that wouldn't really work ;)

I had a random thought today and had the laptop with me so I wrote it down (I should write more things down):

Having kids means telling them to leave you alone in one breath and kissing them in the next.

Actually, they were pretty darn good today. They were enthralled with Pokemon VHS tapes! My mom brought them with the last time she visited - they had been in the garage since my 15 year old nephew watched them as a kid! Ah, the circle of life ;)

So, we got together with the kids and moms at a friends house because it would be cold and windy at the park (of course, only cold and windy by LA standards).

I looked in my to try pile and came out with a great, quick recipe that tastes like it took a long time. Everyone loved it, from the adults to the kids.

Chicken Adobo in Coconut Milk
makes 6 servings



For the Marinade:
1 1/2 cups rice vinegar (If you're like me, you have multiple bottles with little amounts in it)
1 cup coconut milk
1/4 cup soy sauce
12 whole garlic cloves, peeled (1 head of garlic)
3 bay leaves
1 tablespoon whole peppercorns
Drizzle of sesame chili oil (at the end)

12 chicken legs, approximately 3 to 4 pounds

Mix all of the marinade ingredients together. Add the chicken pieces and turn in the marinade to coat. Refrigerate for at least 2 hours (I did 40 minutes).

In a wide heavy pot or dutch oven, bring the marinade and chicken to a boil over high heat, arranging the chicken in a single layer if possible. Lower the heat to maintain a gentle simmer. Cover the pot with a tight lid and braise for 25 to 30 minutes, until cooked through and tender.

Pour marinade in high sided pan. Boil on high for 5-10, to reduce liquid by 1/2. Add back to dutch oven.

Serve with rice.