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From: Sue Golden [mailto:blackkatstudioc@yahoo.com]
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Sent from my iPhone

Happy Holidays

I know I haven't been too good about posting here lately. It's just been a busy time of year between Thanksgiving and the New Year.

I just hope everyone is enjoying their holidays with their families as I know we have. I will try to post more when I find a few spare minutes...

Our First Family Day!

One year ago today, Leah and Sarah were placed in our arms in a conference room in our hotel in Nanchang, Jiangxi Province in China. That morning was a blur. I just remember waking up all nervous. We were about to become parents and not to one child, but twins! What would it be like? We started with a meeting to explain what was going to happen. We had a quick break and then the children started showing up. Once we received our girls, all else was a blur. Just staring into those beautiful eyes and hoping that they would understand that we would always be there for them. We were in love instantly. They never cried. We just handed them their lovies and giving them Cheerios and they were just absorbing everything in.

Today we marked the occasion with chocolate cupcakes that they helped me make along with purple icing (their color choice). They LOVED licking the icing off the cupcakes! For dinner, we took them to one of their (and daddy's) favorite restaurants - the Great Dane (a local brewpub). No, it's not very Chinese, but there aren't any really good Chinese restaurants in town and we know how much the girls love eating there, so why not... It's about spending time as a family.

Sarah licking the icing off of her cupcake

Leah licking off the icing off of her cupcake

We love you so much Leah and Sarah. Every day we get to see you smile, laugh and be funny (and occasionally be "nawnie" (naughty)). We enjoy every single second being your parents. Every day is always an adventure!

Hiking at Devil's Lake

Where were you one year ago?

One year ago, our plane landed in China to start our journey to become a family of four. We started our trip in Beijing. We couldn't just travel thousands of miles and not see the Great Wall, the Forbidden City, the Temple of Heaven and the hutongs (the old parts of Beijing). So, we started our trip a few days early to catch in a few sites before meeting up with our adoption group. It also allowed us to be more on the correct time zone by the time we were handed our girls and that was pretty smart thinking on our part!

Here we are on Day 1 at the Great Wall - the Mutianyu section

Making Moon Cakes

This was our first Moon Festival together as a family and I thought making moon cakes would be a fun afternoon activity with the girls who love to help me cook and make "dough". I also needed to make them for our FCC potluck which is on Saturday and our chairwoman let me borrow a mold to make them. The girls really loved helping and I read them a great moon festival book beforehand. It is also wonderful that it coincides with Sukkot, another harvest festival where you sit outdoors and look up at the sky. Perfect! And that also includes the amazing fall weather we've been having, too!

Here's the moon cake recipe I used. I typed the recipe as it was given to me and made notations as to what I did. Also, my forms were smaller so a single recipe would make 12 of those moon cakes. I doubled the recipe for the dough and made a single recipe of the filling, which was perfect and I still had filling left over. Moon cake molds can be purchased at the Wok Shop in San Francisco and online (http://www.wokshop.com/). The one I was given to use goes for $10.

Moon Cakes

Makes 6 cakes;   Recipe from "Favorite Dim Sum" by Lonnie Mock (book is out of print)

Dough:
1-1/2 cups all-purpose flour
1/4 cup Instant nonfat dry milk
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup brown sugar
1 large egg
1/2 stick (1/4 cup) butter or margarine

Filling: Mix together
1 cup sweetened coconut flakes
1 cup finely chopped walnuts (I omitted since it was for an FCC event and in case anyone had nut allergies)
1 cup lotus nut paste or red bean paste (I used sweetened red bean paste)
2 Tablespoons softened butter

Mix:
1 egg yolk
1/2 teaspoon sesame oil

Grind dry milk in a blender or food processor to make the granules into a finer powder. Place flour, dry milk, baking powder and salt in a mixing bowl. Beat egg with sugar until sugar is dissolved. Gradually add egg mixture and butter to the dry ingredients. Mix well with 2 knives or pastry blender to get a dry dough similar to pie dough. Roll out the dough to about 1/16" thickness. Cut a piece of dough large enough to line the bottom and sides of the moon cake mold (or a tart pan). Gently press into place. Spread and press filling over dough, leaving enough room at the top for a layer of crust. cut another piece of dough to cover the filling; gently press it into place. Remove excess dough and return it to the bowl. Firmly but gently press all over the cake to get a good impression and smooth surface (this will be the bottom) Holding the mold, cake facing down, in one hand, give it a whack against a hard edge (such as the table edge or the center divider of the sink), catching the cake with the other hand as it is released from the mold. Place cake on baking sheet. Repeat until all cakes are made. Brush tops and sides with yolk mixture. Bake at 350° in the center of the oven until the bottom is golden brown - 18-22 minutes. Turn heat dial to broil. Open oven door partially and watch until the cake tops turn brown (about 30 seconds or so). As soon as the tops have acquired the desired brown color, remove cakes from oven and transfer to racks to cool. Store container at room temperature or refrigerate or freeze for longer period. Moon cakes are rich; cut into slices before serving.

Variations: There is an endless variety of moon cakes. Cakes can be filled with lotus nut paste, red bean paste, any sweet filling having a somewhat thick consistency, or even a filling with chips of preserved meat.

My Notes: Flour the forms first! I rolled the dough into a ball and used my finger to press dough into forms and created a hole for the filling. I did roll out the dough for tops of moon cake (which really is the moon cake bottom).

Hard to believe...

It's hard to believe that today marks one year since we got "THE CALL" and saw the beautiful faces of our twin daughters, Leah and Sarah (LiLi and XiuXiu) for the first time. I had been prepared for the adoption of one child with the very slim chance (I think we were told about a 3% chance) of being referred twins so when the call came and she told me to "sit down" while she told me the name of my first daughter, my hands began to shake and my mind was going a million miles an hour. I am not sure that it has stopped since! I was given Leah's information first and then Sarah's.

When I got off the phone with CCAI, I immediately called Robert to to tell him "twins!" I can't speak for him on how he got through the rest of his day. I do know that my day was crazy to say the least.

I then called my parents and had them scheduled to help me repaint and fix up what would then become the new and improved nursery that would work for two cribs. We had to switch the guest bedroom and nursery around and repaint each room. It was crazy. I had to find a second crib, buy a second high chair, two baby carriers, and the list goes on... And we had 5 weeks to get it all done in.

I can't imagine life without these two amazing little girls! We love you!

Sarah and Leah at about 6 months old. Our first glimpse of what was to come.