Legoland Waterpark from jan Schrieber on Vimeo.

Finnegan was so excited about the new waterpark at Legoland, and talked about it weeks before ever going. When we finally got there, and he climbed the stairs to the red tube slide, looked down the darken tube and decided it wasn’t for him. We played at the waterpark for a while, then visited the rest of the park, and around 5pm came back. I kind of bribed him, I gave him a choice, if he wanted to get legos he had to either ride a roller coaster or go down one of the water slides.  He chose the slide.

He was afraid at first, but finally went down, and then proceeded to go down all the slides several times!
Glad my bribe didn’t backfire!

Finnegan and Quinn Swinging from jan Schrieber on Vimeo.

Quinn Riding her two wheeler from jan Schrieber on Vimeo.

Graduation-Quinn from jan Schrieber on Vimeo.

Cake:
1 pkg (18.25 oz) plain yellow cake mix
1 pkg (3 oz) lemon gelatin
¾ cup canned apricot nectar
¾ cup vegetable oil
grated zest of a lemon (1 teaspoon)
4 large eggs

Glaze:
¾ cup confectioners’ sugar, sifted
2 tablespoons fresh lemon juice
4 tablespoons canned apricot nectar

Place rack in center of the oven and preheat to 325°. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside.

Place yellow cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop, scrape down the sides of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping down the sides again, if needed. The batter should be thick and smooth. Pour the batter into the prepared pan. Place the pan into oven.

Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40 to 42 minutes. Remove pan from oven and place on a wire rack to cool for ten minutes.

Prepare the glaze. Combine the sugar, lemon juice, and apricot nectar in a small saucepan and heat over medium-low heat, stirring, until the sugar has dissolved, 3 to 4 minutes.

Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. While the cake is still warm, poke holes in the top with a long wooden skewer. Spoon the glaze onto the cake so it seeps down into the holes. Let the cake cool before slicing.

Store cake, covered in plastic wrap or under a glass cake dome, at room temperature for up to one week.

Get the recipe here. Enjoy

Quinn’s class had a field trip for the five-year-olds. We got to go whale watching out of Dana Point, and we even saw whales! The kids of course like the dolphins the best. Overall, it was a very successful trip. Take a peek at the video and picts below.

Yield: Makes 6 to 8 servings

Ingredients

• 1/3  cup  orange juice
• 2  tablespoons  soy sauce
• 2  tablespoons  rice wine vinegar
• 2  tablespoons  honey
• 2  tablespoons  white miso
• 1  medium shallot
• 4  tablespoons  vegetable oil
• 3  tablespoons  toasted sesame oil
• 1/4  teaspoon  salt
• 1  head butter lettuce, torn into bite-size pieces
• tomatos
• 1  cup  shelled, cooked edamame
• Red bell pepper
• 1  tablespoon  sesame seeds

What to do

1. Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.

2. Chop up the veggies.

3. In a large bowl, gently toss together

Quinn and Whitney performing from jan Schrieber on Vimeo.