We brought them to our favorite sushi and hibachi restaurant, Kobe's.
They got to attend one of my Hubby's homegames and see many of our players shave their heads for St Baldrick's Day, a fundraiser that benefits kids with cancer.
Us ladies enjoyed Kiss Me, Im Irish martinis!
And because Amy and Chris wanted to test the fruits of my recent culinary labors, I cooked many a meal for them including these delicious appetizers:
Corn and Black Bean Salsa
In a large bowl, mix canned corn kernels, drained black beans, and petite diced tomatoes. Add a bit of olive oil, salt and pepper, cilantro, and green chilis.
Eat with tortilla chips!
(This is the first time I have ever tempura'd anything, so if I can do it - so can you!)
Mix together 1 cup of flour, 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda. Then add 1 cup of club soda, and whisk together until mixture is bubbly and lumpy.
Heat vegetable oil in a skillet on medium/medium-high heat. Cut the ends off the stalks of a bushel of asparagus.
One at a time, toss the asparagus into the tempura batter. When coated, place them into the hot veggie oil. When the batter is lightly golden brown, take the aspargus out of the oil with tongs.
Eat with a spicy ranch dip- just add Cajun seasoning to light ranch!