D1 is officially a high school graduate!
Four years went by quickly!
A few days before graduation, D1 sent me the scorpion pic (on left. . .scorpion is a reference to the pose) with the caption "school isn't over but I sure am". Zazuzzhhh.
D1 is generally a good student, but towards the end, she was driving me bananas. I would cringe in the early evening because I didn't want to receive a "robocall" from the school attendance office saying she was absent from class. She appeared unfazed by my kicking and screaming about being conscientious to the end.
But she made it. . .or at least I'm pretty sure she did. Diploma distribution is early next month, and I'm thinking they could call at any time to say they made a mistake!
In any case, it was nice that the family came out to support her at commencement. I had my teary moment when D1 hugged me in the reception line, but I had over 200 other students to congratulate so I managed to hold it together. It was only later that evening, as I was looking through preliminary pics with The Help, that I noticed D1s shoes. She was wearing my Michael Kors white patent wedges! Darn kid!!!
I played nicely with Mr. Dependable and his family. I didn't cuss him out, and I was pleasantly surprised that he was dressed nicely, unlike KikukatDad. While we were queued to enter the stadium, I noticed he was wearing a polo shirt (not even an aloha shirt) with a bunch of flaming guitar motifs all over! Luckily, he kept his jacket on all night since he was on the breezy side of the venue.
We now enter the short party season before kids embark on the next chapter. Unfortunately, it doesn't look like D1 will have a massive party rocking the walls at Sangha Hall. That's not how she rolls. She did ask me if she could have a handful of friends over for a pool day/night. I'm also thinking of having family over when it gets closer to her departure date.
For those of you who know me, you can bet the menu wheels are already turning in my head. One item of the dessert menu will definitely be almond float. Almond float is a popular Chinese dessert which consists of tofu-looking cubes with assorted fruit. Traditionally, agar agar is used as the coagulating agent for the cubes, but a quicker, easier coagulant is unflavored gelatin (doesn't require all the soaking/shredding). Chinese restaurants (if they're worth anything) still use agar, but most home versions use gelatin.
D1 and D2 both love almond float. It's easy to make for a party because it can be thrown together ahead of time, and guests can serve themselves in small, colored plastic cups. Almond float is also a great way to use a variety of fruit. For the Ds, canned mandarin oranges are non-negotiable. I also add fresh oranges (and the juice...helps to keep any apple chunks from browning), mangoes, and pieces of longan. Canned or fresh lychee can be added. Many people add canned fruit cocktail, but I think that's just gross. . .the grapes and pears give me the willies!
click on recipe title for printable recipe
3 envelopes unflavored gelatin
3 1/4 c water, divided
1 c sugar
1 1/2 c evaporated milk
1 tbsp almond extract
assorted fruits (fresh or canned), chilled
Soften gelatin in 1/2 c of the water. Bring remaining water (2 3/4 c) to a boil and add softened gelatin and sugar. Stir until dissolved. Remove from heat. Add milk and almond extract. Stir. Pour into 9 x 13" pan and refrigerate overnight. Cut into cubes and mix with fruits, including liquid.
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