Even though we went to pho with my parents for lunch (it
makes us very sleepy), we made great progress with packing. Nick tackled the messy man cave while I
wrapped up all the dishes in the kitchen.
I’m sure there will be broken items when we go to unpack, but I’m okay
with that. I just wanted to get it done
and most of our stuff is Corelle anyway.
We had to make sure to use our time wisely because we had family
birthday dinner to attend in Oakland.
Since it was a special 90th birthday celebration for Nick’s
grandpa, we ordered the banquet menu, which is slightly different from our
standard fare.
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| Chow mein for the kiddos. |
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| Faux shark fin soup. |
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| The roast chicken tonight was not well plucked and as a result, there was a lot left over. |
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| Scallop and giant clam stirfry with snow peas. |
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| Shrimp balls crusted in sliced almonds. |
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| We cut the ball open to make sure there was no lobster in it before Nick ate one. |
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| Ginger-garlic lobster |
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| Duck feet and abalone over mustard greens. |
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| Longevity noodles |
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| Dessert buns filled with sweet bean paste. |
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| Sesame balls with sweet bean paste and almond cookies. |
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