Back to our Roots

We have officially been home 5 weeks now, and I think it is safe to say we are fully settled in: no more waking up at 3am and wanting to fall asleep at 4pm, no more jumpiness at birds (which move strangely like the rats we had in Cambodia), and no more suitcases full of things to unpack. We are overjoyed to be home, although we both have been truly missing Cambodia this past week. We have had a lot of neat experiences since we've been home: we have been on a short road trip to Yosemite and Fresno over 4th of July weekend, we have seen many friends and family we missed over the past year, we have taken nighttime summer bike rides, tried new recipes, gardened and played with dirt and plants, and we have delighted in the simplicities of life here in Los Gatos. I (Karie) am in my 4th week of summer school, and cooking with 80 kids each day has been a real blast! Brian is in his third week of school, and has his nose deep in the books each night. Here are some pictures of what we've been up to at home, as well as our new favorite summer recipe: Raspberry Lemon Iced Tea. Enjoy!

Oh gardening, how I missed thee!

The joys of picnics in the park and self timers.

Brian with the big rocks in Yosemite.

Yosemite Valley and my Mom

Leaving Yosemite National Park-the view from Glacier Point.

Hiking the Vernal Falls trail: we saw 2 rattlesnakes, a centipede, deer, and coyotes!

:: Raspberry Lemon Iced Tea ::

6 raspberry flavored tea bags
1/2 cup fresh lemon juice
3/4 cup of sugar
8 cups of water

1.) Look out your window to see if you have a lemon tree, like this one! If so, pick 2-3 lemons off and juice them. If not, go buy lemons at the store.




2.) Boil 8 cups of water. Turn off the heat, put the tea bags in, and let steep for 1 hour.



3.) After it has sat, put the tea into your desired container (pitcher, etc.). Stir in the sugar until dissolved.

4.) Stir in the lemon juice. Allow to cool completely in the fridge until you serve it. Add a fresh slice of lemon to each glass of tea poured. Enjoy!